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Navigating Nutrition Trends: A Whistle-Stop Tour of Health and Diet from 2010 and Beyond

Explore the evolving landscape of nutrition since 2010, highlighting key health trends and shifting consumer attitudes towards healthy eating. This overview discusses the implications of obesity, the importance of dietary sustainability, and the distinction between credible science and sensationalized health news. As we face rising health concerns and changing consumer demands, adopting a balanced approach to nutrition and fostering sustainable practices in food production becomes essential for our well-being and the environment.

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Navigating Nutrition Trends: A Whistle-Stop Tour of Health and Diet from 2010 and Beyond

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  1. A Nutritional Journey Nutrition trends 2010 and beyond Food and Drink Information Network 22 October 2009

  2. Outline • A whistle stop tour of what's gone before • The big issues with our Nations health & well-being • Thoughts on a healthy and sustainable diet • Good science vs. Bad science - What the papers say • A nutritional think tank for the future

  3. Nutrition & Health

  4. Nutrition & Health

  5. Nutritional quality Fat Salt Sugar Vitamins & Minerals Nutrition Advice Specific conditions Practical help Clear Labelling Healthy Eating

  6. “It’s important for me to eat healthily” “I often don’t eat as healthily as I think I should” 75 2006 “I prefer foods that are natural” “I am concerned about the safety of food today” Consumer Trends Source: Homescan Surveys, February 2000, 2004, 2005 and2006

  7. Source: SACN 2007

  8. Health of the Nation

  9. Our Changing Health • A general improvement in health outcomes • Increasing life expectancy • Now at its highest ever level Source: Health Profile of England 2007

  10. Our Changing Health • A general improvement in health outcomes • Increasing life expectancy • Now at its highest ever level • Declining mortality rates in targeted killers (including cancer & circulatory disease) Source: BHF 2007; Cancer Research 2007

  11. Our Changing Shape

  12. Fat Britain

  13. Fat Future

  14. Childhood Obesity

  15. Childhood Obesity • Nearly quarter (23 per cent) of 4 to 5 year-olds and almost a third (31 per cent) of 10-year-olds are overweight and/or obese • At least 1,000 children have diabetes as a result of excess weight, some as young as seven years old

  16. Diabetes Worldwide

  17. The Public Health Challenge Government Economy Education Consumer Industry

  18. Governance

  19. Key Consumer Drivers

  20. Great Britain FOOD EXPENDITURE FOR ONE WEEK: 155.54 British Pounds or $253.15

  21. USA North Carolina FOOD EXPENDITURE FOR ONE WEEK: $341.98

  22. Egypt Cairo EGYPT: The Ahmed family of Cairo FOOD EXPENDITURE FOR ONE WEEK: 387.85 Egyptian Pounds or $68.53

  23. Italy Sicily FOOD EXPENDITURE FOR ONE WEEK: 214.36 Euros or $260.11

  24. Food based Plenty of fruit & veg Include fish every week Choose wholegrain Meat & alcohol free days People sized portions Making healthy foods convenient & tasty Less can be more Healthy Basket

  25. Meal Deals • The Slow Cooked Meal Deal, includes meat, vegetables, a dessert and a bottle of wine for four people for £10 • Supported with a press campaign and recipe cards • Encourages cooking from scratch

  26. The Expose

  27. Credible Information

  28. Health & Alcohol

  29. Which Aisle?

  30. Mixed Messages

  31. Read the small print

  32. What the papers say… • Good Science vs. Bad science • Credibility of information & advice • Media reporting • Over interpretation of scientific findings • Black & white vs. shades of grey • Looking at the small print

  33. Nutritional Think Tank For The Future

  34. The Bigger Picture

  35. Living longer Diseases of affluence Sustainability of diet Conserving resources Technology & food production The management of land Our access to water A Healthy Challenge

  36. We must continue to: Involve customers and meet their needs Build sustainable partnerships with suppliers Put something back for the land and the people Deliver health for me, my family & the environment A Healthy Business

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