Category Archives: Nutrition Education

Nutrition Education

How much salt should I eat?

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Salt Awareness Week is the  4th-10th March making there no better time to discuss salt! Why do we need salt, why are we consuming too much, what are the dangers of this, and how can we go about reducing our intake?  Huge thanks to Hannah Collins AfN for this guest post. 

Top tips on salt and how to eat lesss

What is salt, how much do we need & why?

Salt is another name for sodium and you may see either term used on food packaging.  We need a certain amount of salt in our diet to regulate the amount of water in our bodies – when this water balance is disrupted by too much salt it can have negative consequences on our bodies.  It is recommended that we consume maximum daily salt intakes of:

  • 6g for adults and children aged 11+ years which is about 1 teaspoon (2.4g sodium) 
  • 5g for children aged 7-10 years  (2g sodium)                         
  • 3g for children aged 4-6 years  (1.2g sodium)
  • 2g for children aged 1-3 years  (0.8g sodium)

We need to be careful when reading food packaging to check whether the salt is labelled as salt or sodium to avoid confusion. It is very hard in a western diet to consume insufficient salt for our needs.

How much are we actually consuming?

The average adult in the UK consumes about 8g of salt per day.  This is much reduced vs 10 years ago but this 8g is still about one third more than we need.

Why does too much salt cause us problems?

  1. High Blood Pressure

Consuming more than 6g of salt per day can cause many health problems, the greatest of which is high blood pressure, also known as ‘hypertension’.  When we eat too much salt, this salt holds on to water in our bodies and disrupts the all-important water balance I mentioned earlier.  As blood is mainly water, this extra water in our blood puts greater pressure on our blood vessels to open up and let the blood through – resulting in high blood pressure!  

High blood pressure is a risk factor for cardiovascular disease – it puts extra strain on your heart to pump your blood around the body and may result in a heart attack or stroke if the pressure is very high.

The government states that if we were to reduce our salt intake to the recommended 6g per day, there could be up to 20,000 fewer deaths from heart attack and stroke each year! 

Salt reduction combined with a diet:

  • High in fruit & veg, wholegrains, low fat dairy and pulses
  • With small daily amounts of lean poultry & fish

has been proven to be the best way to reduce high blood pressure. This diet is known as the DASH diet (Dietary Approaches to Stop Hypertension)

  1. Kidney Problems

If salt holds on to water in your body, the kidneys do the opposite job – they have to try and get rid of this excess water to keep a nice water balance for us.  

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More salt in the blood means the kidneys have to work a lot harder to try and remove the water, as the water likes to stay with the salt!  Over time this can put a lot of strain on our kidneys and can lead to kidney failure where the kidneys slowly stop working properly.

Once kidney failure is established it cannot be reversed and patients must consume even less salt at this stage to avoid total failure or dialysis.

Too much salt can also make us dehydrated and affect our day to day performance.  It can also cause painful kidney stones and stomach ulcers.

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Tips to consume less salt

Most of us won’t have the time or the inclination to calculate how much salt we are eating every day!  To keep it simple:

  • Don’t add salt to food when cooking; replace with herbs & spices (dry or fresh), lemon, lime or garlic
  • 75% of the salt we eat comes from ready meals/soups/sauces/breads – i.e. processed foods.  Quickly scan the packaging of processed foods when buying and opt for foods that have the ‘green’ traffic light for salt. Foods that carry the red light should be consumed sparingly.
  • For foods that have no traffic lights, you can use the FoodSwitch app which is free to download.  By scanning the barcode it will tell you if the food is high or low in salt!
  • For those who do have more time, be careful when reading food labels and check the amount of salt ‘per serving’ not per 100g as some may be displayed
  • Don’t be fooled by ‘special’ salts which claim to be better for us such as Himalayan salt – salt is salt!

Guest post by Hannah Collins AfN:

Twitter @AllotNutrition

Instagram Theallotmentnutritionist

Webpage www.theallotmentnutritionist.com

Dietitian Advice, Nutrition Education

How to eat for Brain Health

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We all want a healthy, functioning brain for as along as possible. How we eat and drink really does impact it.
 
Studies on cognitive function and brain health show that overall a wholefood plant-based diet with a limited intake of animal and high saturated fat foods is the way forward. A big piece of research on this is call the MIND diet. Researchers at Rush University Medical Center in Chicago created the MIND diet –  this identified food groups and nutrients from the Mediterranean diet and the DASH diet that had been linked to lower risk of dementia.  Over 900 older men and women’s diets were analyzed and  people who stuck closely to a MIND diet were 53% less likely to be diagnosed with Alzheimer’s over the 4.5-year study period, compared with people who adhered least to the diet.
 
10 brain healthy foods identified by the MIND diet:
Green leafy vegetables
Vegetables
Nuts
Berries
Beans/lentils/soybeans
Wholegrains
Seafood
Poultry
Olive Oil
Wine (in moderation).
 
5 foods identified to not be good for brain health by the MIND diet:
Red meat
Butter and margarine
Cheese
Pastries and sweets
Fried or fast food
 
See you can see that a brain healthy diet really does go along the lines of a Mediterranean diet and general healthy eating. Other research on 447 adults showed that they performed better in cognitive tests after four years on a Mediterranean diet compare to a control diet.
 
​Here is my meal plan published in the Daily Mail as part of Twinstitute for BBC2.
 
Let’s dig a bit deeper….there are some specific nutrients that have been highlighted as improving cognitive function.
 
B vitamins and folate :  shown to have a link to improved cognitive function, possibly by decreasing homocysteine levels. The evidence is not robust but suggestive. For example a study on elderly people with an increased risk of dementia showed that high doses of B vitamins slight brain shrinkage over 2 yrs.
Specifically looking at vitamin B12, cohort studies have suggested that dementia rates are highest in those with a lower B12 status.
 
Omega 3’s: the brain comprises 60% fat and is one of the fattest organs in the body. With such a high percentage of fat in the brain it’s no surprise that fatty acid’s are important nutrient. Specifically we need to know which fatty acids are important. The research we have suggests that it is the omega three fatty acid‘s to focus on. These have the potential to slow cognitive decline. Fit to focus on therefore our fish, shellfish, algae and the plant foods walnuts, linseeds and chia seeds.
 
Antioxidants including Vits A,C and E: Oxidative stress is one of the primary reasons are brain function declines. Therefore antioxidants are of upmost importance. This brings us back to the good old fruit and vegetables once again proving that we just need to be eating more of them. There has been some research looking specifically at berries and berry juice linking this to increasing memory scores, also the famous avocado for its vitamin E content. Similarly flavonoids found in red wine, dark chocolate, green tea can also help fight oxidative stress. There are some small scale, low power studies that look at blueberries, green tea and red wine that suggest these can be helpful. We have some limited research suggesting that nut intake (specifically walnuts) is associated with better brain function. This fits in with the Mediterranean diet, they contain antioxidants including vitamin E and so it makes sense.
 
Water: about 75% of the brain is made up of water therefore dehydration even in small amounts can have a big affect. Therefore staying hydrated is key.
 
So top foods to eat more of?
Oily fish
Green tea
Plenty of fruit and veggies
Green veggies
Colourful berries
Nuts, seeds including walnuts
Avocado
Wholegrains
Drink water
 
And then a little of the red wine plus dark choc makes a perfect combination.

 

 

Dietitian Advice, Kids Nutrition, Nutrition Education

Back to school lunches

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Back to School. It’s that time again. My girl loves having packed lunch is and actually I quite like knowing what she’s having. But it can become repetitive, so one of our aims is to get inspiration and vary each of the food groups. We always go for a carbohydrate option, some protein, raw veggies and fruit as the basics. Then we add in a few extras such a yoghurt, a muesli bar or some cake. Of course one of the biggest factors is what your child actually likes! It’s no good giving them beautiful looking nutritious food if the won’t eat it.
 
I’d love to say that we spend time each weekend baking for lunches or that we whip up spectacular salads each week. Truth be told, packed lunches are made quickly after dinner whilst I tidy up the kitchen, usually before I teach Pilates and while the kids run around the house like crazies. It’s doesn’t have to be complicated, but balance and variety are 2 of the keys 🔑.
 
Carbohydrates: Bagels, wraps, pitta, bread, baguette, crackers, rice, pasta, couscous.
 
Protein: tuna, cheese, ham, salami, peanut butter, cottage cheese, cream cheese, eggs, turkey, chicken, hummus.
 
Raw veggies: cucumber, 1/2 avocado (with a spoon), tomatoes, peppers, carrots, gherkins, olives, sweet corn, peas, mange tout, sugar snap peas, mushrooms.
 
Fruit: melon, apple, berries, satsumas, pear, grapes.
 
Extras: malt loaf, yoghurt, cheese portion, popcorn, cheesy biscuits, cereal bar, dried fruit bar, homemade flapjack.
 
 
 
 
 
Sandwich Filling Ideas:
Cheese and pickle 
Hummus and ham 
Egg and hummus
Salami and cream cheese
Avocado and cream cheese
Avocado and egg salad
Tuna and mayo
Mashed chickpeas, avocado and mayo
Peanut butter
Nut butter and banana
Cheese and marmite
 
Alternatives to Sandwiches:
Sushi (make a batch and use it for 3 days)
Pasta, rice or couscous  salads
Pizza Whirls – use your choice of toppings
Picky Box – crackers, cheese, veggies and let them make their own lunch at school
 
I’d love to hear your ideas! I share packed lunches regularly on my inst-stories so do give me a follow. 
 

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Dietitian Advice, Nutrition Education, Vegetarian

Should I eat more plant based diet?

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What are the benefits?

Plant based diets (PBD’s) are better for the environment and provide a more sustainable way of eating. There are also health benefits due to eating more plants altering the nutritional profile of your body. 

PBD’s tend to be lower in saturated fat due to less meat. They usually contain higher amounts of fruit and vegetables which means higher fibre content for digestive health (those bowels) and a greater range of antioxidant plus phytochemicals. 

The inclusion of wholegrains provides B vitamins and fibre, beans/pulses for soluble fibre and these help with blood sugar control, soy products provide phytoestrogens that can be helpful in the menopause plus nuts and and seeds that are packed with antioxidants and micronutrients.

Some specific health benefits:

Research shows us that PBDs can lead to lower levels of total and low-density lipoprotein (LDL) cholesterol levels. This is going to reduce the risk of cardiovascular disease.

 Also improvements can be seen in serum glucose levels which helps in overall health and in type 2 diabetes control. 

There has been shown to be a lower level of overall inflammation in the body. These factors combines are thought to contribute to a reduced risk of chronic diseases. 

Does this mean we should all go vegetarian/vegan? Well not necessarily. What I do think it means is that having a greater emphasis on eating plants sources of food is helpful and healthful. As with all ways of eating there are many ways to do it, so the benefits you see on paper will depend on how you actually approach this way of life. This in my mind is about adding in plant foods more than taking things away. 

Will I be missing out nutrients?

It is perfectly possible to meet your nutritional needs on a PBD. However you will need to be more intentional about it. Planning and being thoughtful about some key nutrients plus a couple of supplements will ensure you get all your body needs.

Protein : It can be easier to get protein from animal sources. However this doesn’t mean we shouldn’t be eating plant proteins! Most people in the UK are exceeding their protein needs, especially with the focus on protein in so many snack foods right now.  When calorie needs are met it is more than possible to meet your protein requirements on a PBD. However it is a good idea to vary your protein sources through the week so that cover all those essential amino acids the body needs.

  • Mycoprotein, soya protein and pea protein 
  • Beans and lentils
  • Nuts and seeds 
  • Tofu
  • Eggs and dairy (if these are eaten)

Iron : The recommended daily amount of iron for vegetarians is 1.8 times higher that for non-vegetarians, as iron which comes from plant sources (non-haem iron) is less efficiently utilised in our body than iron which comes from animal sources. Eat iron rich foods daily and all should be well. 

  • Iron fortified breakfast cereals
  • Beans
  • Nuts and seeds 
  • Wholegrains 
  • Dried fruit 
  • Green leafy vegetables 
  • Yeast extract 
  • Eggs, fish and poultry (if these are eaten)
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Calcium: one of my hobby horses, as I like to look after my bones. Calcium can be lower on a plant based diet but there are plant foods that will help those bones stay strong. Check your plant based milk is supplemented and get on those leafy greens. Some studies show a lower bone mineral density in those not eating dairy, so this is definitely a nutrient to think about. 

  • Fortified dairy alternatives (like: soya or nut milks and yoghurts)
  • Fortified juice drinks
  • Green leafy vegetables
  • Dried fruit
  • Tofu
  • Beans, lentils and chickpeas
  • Nuts and seeds
  • Bread
Photo by rawpixel on Unsplash

 

Vitamin B12: as this is mainly found in animal products it is one of the nutrients you may end up lacking. It is found in yeast extract and most multivitamins/minerals.

Omega 3 : mainly talked about as being in oily fish but also found in seaweed, linseeds and walnuts. If you know you won’t take in many of these foods you could take a supplement.

  • Seaweed (not recommended more than once per week) 
  • Chia seeds, linseeds/flaxseeds, hemp seeds 
  • Rapeseed oil
  • Walnuts and walnut oil
  • Soybeans and soybean oil
  • Tofu
  • Spreads and breads which are fortified with omega 3
  • Oily fish (if this are eaten)
  • Eggs and dairy which are fortified with omega 3 (if these are eaten)
Photo by rawpixel on Unsplash

Iodine: highlighted in some studies as a nutrient that can be low on a PBD, but also on a meat eaters diet too!

  • Iodised salt
  • A limited amount of fortified dairy alternatives (e.g. specific brands of oat milk) 
  • Seaweed (but this is not recommended more than once per week) 
  • Dairy products and seafood (if these are eaten)

Selenium: mainly found in Brazil nuts so not necessarily a problem on  PBD but a good one to be aware of.

  • Brazil nuts 
  • Eggs and fish (if these are eaten)
Dietitian Advice, Nutrition Education

Nitrates, nitrites and eating sausages.

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There has been so much talk about red meat over the last few years. The guidelines from the WHO told us not to eat too much red meat and showed the link between red meat and colorectal cancer. This risk was higher with processed red meat. Today it’s been more news about processed meat causing cancer, so as a population we are still eating our bacon it seems.

The problem this time is nitrates (NO3) and nitrites (NO2). These are often added to processed meats as they help it keep its pink colour and are important in food safety – protecting against botulism. Nitrates are metabolised to nitrites in the body, these are all fine until they combine with protein to form Nitrosamines. These can be carcinogenic. There lies the problem.

However nitrates themselves can be beneficial, they can relax blood vessels, being beneficial for blood pressure. They can improve the blood flow to muscles in exercise and they are a cofactor for reactions in the body.

Nitrates are found in processed meats such as bacon, ham, salami and chorizo. Interestingly they don’t seem to be added into UK made sausages, which is a slight win. They are also found added into higher amounts in smoked fish, cured fish and beer (especially German beer). The levels in your piece of ham are small. Nitrates are also found in vegetables however these naturally occuring forms do not appear to react in the body in the same way as those added into meats.

The take home – eating less meat is a good thing for the planet and for our bodies, but there is no need to cut it out entirely. In my opinion cutting things out is generally not a helpful approach. Processed meat is not something to be eating daily but it is ok to eat it occasionally. You can find some processed meats now that are nitrate free, check the labels nitrate/nitrites, but remember that does not mean you can eat it regularly. As a population we all should be eating less meat and more plant based proteins when we can. So keep that bacon sandwich for a now and again brekkie. 

                              

 

 

Dietitian Advice, Nutrition Education

The benefits of Green Tea

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Green tea is made by the rapid steaming of freshly harvested leaves which stops the process of oxidation to black tea.
 
Green and black tea contain similar levels of total flavonoids but the difference in oxidation means there are differing types of flavanoids. Black tea has higher levels of theaflavins and thearubigins and green tea has 3.5 x the catechins levels. The main catechin in green tea is Epigallocatchin-3-gallate (EPCG).
 
Brewing time, the method to make your tea and the tea quality are all things that influence antioxidant status. Tea polyphenols are effective antioxidants and scavengers of free radicals. Studies show an increases in antioxidant levels in humans after drinking green tea. This is what is likely to provide any health benefits.
 
 
There is a misconception that green tea is caffeine free like a herbal tea. It is lower in caffeine but still contains some. Up to 400mg of caffeine a day is considered safe. That’s 8 cups of green tea! It may not be as hydrating as water but it does still provide hydration.
 
Black Tea : 40-70mg caffeine per cup
Coffee: 80-115mg caffeine per cup
Green Tea: 25mg caffine per cup
 
Most studies on tea are observational, are conducted on animals or in Asia where there is a different diet. Therefore it is an area we need clearer studies and research results.
 
Heart disease
Flavanoids in green tea has been shown to lower LDL cholesterol levels and decrease blood clotting. A meta-analysis of 13 research trials showed a decrease in systolic and diastolic blood pressure, total and LDL cholesterol, blood Triglyceride (fat) levels and overall stroke risks. So it does sound like there are benefits for your heart.
 
Weight loss
This is a an area that had a lot of interest. There is some mixed evidence here suggested green tea may stimulate thermogenesis and increase fat oxidation. This means you burn more calories when you digest your food and you use up more fat stores. Sounds good but the results were modest and so this won’t give you large weight loss. It’s certainly no magic cure but switching from a soft drink to green tea daily will reduce your calorie intake.
 
Cancer
There are very mixed results in the research so over there is no clear proof either way. Green tea is certainly packed with antioxidants so it could help and it won’t hinder.
 
Osteoporosis
Animal studies and studies on post menopausal women shows an association between tea consumption and better bone health due to the tea polyphenols. We have some emerging evidence for green tea improving muscle strength and bone health. An exciting area to focus on.
 
Brain Health
There is some research showing a link between green tea and brain health with it improving memory and brain power. Could be worth a green tea cuppa in the mornings.
 
 
Over all we need more studies to give us further information but it does seem that green tea is a good choice for your cuppa.

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Dietitian Advice, Nutrition Education

Menopause and Diet.

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The menopause is a time of life that can be distressing and cause symptoms that affect the quality of life significantly. However it is also a time of life that we neglect to talk about which makes it harder for women to know the evidence for treatments and where to get support. 

When does the menopause occur?

The average age is 51yrs, but there is a wide range. The menopause is defined as 12 months after your last menstrual period.  Women can be in the peri-menopausal stage where hormone levels are changing and symptoms are occuring for 4-5 years before the menopause occurs.

Symptoms can include hot flushes, night sweats, mood swings, disrupted sleep, brain fog, poor concentration, vaginal dryness and joint pains. For some these are mild and for others these are severe causing day to day life to be altered and upsetting. 

There are many supplements, pills and potions around that are said to help with the symptoms of the menopause. Sadly a lot of these have no real evidence behind them and end up being very expensive. Nutrition is something that plays a pivotal role in our health so it will come as no suprise that there are dietary changes that can be made to help offer some relief. There are also health issues that need ot be considered with the menopause approaching, which are covered below. 

Hot flushes:

These are one of the most common symptoms and one reason why HRT is recommended. Other lifestyle changes that can help incllude reducing the intake of alcohol, spicy food and caffeine. Weight loss can also help, a study has shown an improvement of 30% with 5kg weight loss.

Countries that eat more soya foods seem to have a lower incidence of hot flushes. This is thought to be due to the phytoestogens. Research suggests 2 x 200ml glasses of soya milk a day of 80g soya mince will give you this benefit. 

Bone Health

Bone loss is escalated in the menopause, so calcium is slowly lost from the bones. this is due to osteoclast cells that breakdown bone work harder than osteoblasts (cells that build bone). The recommended daily amount of calcium in the UK is 700mg/d if there is no risk of osteoporosis. However many women reach the menopause with low bone mineral density, in which case they will need to be having more like 1000-1200mg/d. Therefore it is important to focus on increasing calcium rich foods. Good examples include dairy, fortified plant milks, sesame seeds, dried figs, watercress and fortified bread. Weight bearing exercise will also help with bone health.

A note of caution is that excess vitamin A is associated with an increased risk of osteoporosis, so post-menopausal women should not exceed 600 micrograms a day. 

Heart Health:

Levels of total cholesterol can rise after the menopause whilst levels of HDL cholesterol tend to fall. This can, combined with weight gain and falling oestrogen (oestrogen is cardio-protective) can be a risk for heart health. 

Weight gain:

Metabolic rate slows down by about 10% after the menopause, this is why central weight gain can occur. Therefore staying active and eating a balanced diet is key. Resistance training using your body weight or light weights is a good alternative to high impact workouts. 

Top Tips:

  1. Reduce saturated fats and eat more polyunsaturated and monounsaturated fats, for example more nuts, avocado, olive oil and seeds. 
  2. Soluble fibre is good for heart health and cholesterol levels. Godo foods include oats, barley, nuts, seeds, beans, lentils, peas.
  3. Incorporate more soy based foods into your diet. Soya milk, yoghurt, soy mince and tofu.
  4. Ensure you are eating calcium containing foods – dairy, plant based fortified milks, green leafy veggies, tofu and tinned fish with bones. Also take a vitamin D supplement.
  5. Keep active and include weight bearing exercise in your week.

 

Dietitian Advice, Nutrition Education

Environmentally Sustainable Diets – how to eat to save the planet.

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This is going to be a hot topic. As a nation we have never had such access to food. Yet our diets are at their worst and the way we eat is unsustainable.

‘Sustainable Diets are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate , safe and healthy while optimizing natural and human resources.’ FAO, 201031

Our food system is responsible for 15-30% of Greenhouse gas emissions (GGE’s) in the UK. This is due to all stages of food production from farm to fork. From using farm machinery, processing and packing food, the transportation and storage of it to how we cook it, then the waste and recycling afterwards. 

Foods that contribute the most to Greenhouse gas emissions are red meat, dairy and soft drinks, so consuming less of these will make a definite impact.

 

 

The production of food accounts for 70% of human water use, which is a huge amount. It is damaging our planet – through deforestation, pollution, a loss of biodiversity and damage to ecosystems.

In the UK we could make a huge difference to our planet just by focusing on not wasting as much food. An extra-ordinary 10 million tonnes of all food produced is spoiled or wasted in the UK every year. Whilst you may think restaurants and large scale catering is responsibly for this, actually the majority (71%) occurs in the home. 

So what can we do to help? This week one blue dot – a toolkit on environmentally sustainable diets has been released by British Dietetic Association with guidance and research on how we can eat sustainably.  Below I summarise the main points.

This imformation is undoubtedly going to raise the questions “So should we all go vegan?”  My answer would be –  Not unless you feel strongly about it or really want to. It’s about making swaps to some meals, eating less of some foods and having more plants in our diet. However also thinking about how and where we shop, what we do with food waste and packaging too.  

Top tips:

  • Reducing red meat intake to 70g or less a day. A lo Or commit to eating meat less times in your week. 50% of the UK population eat meat on a daily basis. 

A reduction in current UK consumption of total meat (108g per day)1 for adults to 50-99g would reduce our carbon foot print by around 22% whilst a further reduction to below 50g per day would result in a 39% reduction.

  • Switch to eating more beans, lentils and pulses, soya, tofu, mycoprotein, nuts and seeds. These are plant based swaps for meat. So a lentil bolognaise or using adding beans into a curry so that less meat is needed. 

 

  • Eat moderate amounts of dairy and include plantbased swaps. There is now a huge range of dairy alternatives, it is important to check these have added calcium in them.

 

  • Choose fish from sustainable sources. Over fishing and poor fishing practices have impacted on fishing stocks and the marine ecosystem has been damaged.

 

  •  Eat more wholegrains including tubers and potatoes.  
  • Go for seasonal fruit and veg or choose frozen and tinned  options.  

 

  • Tap water over soft drinks, tea and coffee. Soft drinks are a large contributor to our carbon footprint due to their processing and packaging. 

 

  • Reduce your food waste.  This is a huge area for us to all focus on. Shopping for only what you need, using all the leftovers and being savvy with portion sizes can all help.

Reference: https://www.bda.uk.com/professional/resources/environmentally_sustainable_diets_toolkit_-_one_blue_dot

Dietitian Advice, Intuitive Eating, Kids Nutrition, Nutrition Education

Confessions of a dietitian. My kids eat doughnuts.

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My children surprise me time and time again with their eating and their ability to hone in on their own needs and internal cues… if only I give them a chance. 

With my oldest turning 8 this week she is exposed to different foods in places outside our home. Sweets at youth club, biscuits for sale at school (yes really in the playground), cake at groups. Totally a time for her to put into practise all her intuitive eating skills and experiement away from me. 

With Miss K being my first child, she is also the one that I weaned first and did all the things wrong with first! Parenting is the hardest job for sure and there is no manual. So I was clear on limiting her biscuit intake and on keeping the sweets up high and on a pedestal. The sweet issue I had to totally back track on, explain I had dealt with this badly and it was time to try a new approach. The result is my kids eat sweets, regularly but they savour them and we have small amounts after a meal or as part of a snack. Today they have both had half an iced doughnut.  I don’t see restriction as the answer, I don’t want my children to grow up sugar-free or feeling cake is only for special occasions, but to appreciate all foods and know some things we eat less of.  I certainly don’t dish out cakes and sweets daily but I do have them around and part of life, Children need to learn how to eat and how to be around foods at home. Home is the training ground, the place to experiment, get things wrong and then try again. 

This weekend I was on a course and my parents looked after my kids. They all did a fabulous job at looking after each other. One thing I noticed was how well the mealtimes went. My mum was worried the smallest one especially had not eaten well and recounted the day to me, she had eaten well just not in what we would percieve to be a normal meal pattern. That’s toddlers! The kids had also convinced my mum to buy them doughnuts (grandparents prerogative) and where I would have cut these in half they had a whole one each…. my boy ate part of it and then gave it back when he had enough. Now this is the boy who I think could pretty much eat a whole chocolate cake – turns out I am wrong, again 😉 and very happy to be. 

So why am I writing all of this?  To show other parents that there is hope. That your children can be trusted around food, that they have an intuitive sense of what to have and how much. It may be that like me, you haven’t been perfect in your approach to food, well it’s not too late to change that and have a conversation with your children.

Here are 3 of my top tips:

  1. No foods are off limits or restricted. However as a parent you decide when to offer a food and what to offer. Your child decides what to eat from that selection and how much. If you have a cupboard of snacks like we do, then it is totally going to happen than you get asked for specific foods items from there, which could be totally fine but it’s working with your child to work out their hunger and what to put with their snack.
  2. Involve your children in the shopping and let them choose some of the foods, even if they are high sugar options you would prefer them not to have. It’s about learning how to have those foods safely, at home. 
  3. Let your children choose what to eat from a selection of food, without judgement. This is HARD. If you have provided a range of food then it is up to them to choose what to have and not up to you to tell them. Sometimes stepping back can allow your child to shine and show their independance off.

I’d love to hear your thoughts, experiences and problems. Do get in touch via social media, a blog comment or email.

Dietitian Advice, Nutrition Education

The sugar summit and processed foods

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Recently I was asked to speak on a panel at the Sugar Summit. This is a yearly meeting in Westminster aimed that brings together different stakeholders, from government, to charities, manufacturers, retailers, to talk about improving the the choices, policy and food environment around foods low in free sugars. This was an event organised by Sugar Wise who have a certification in place on processed foods. If you see this label on a food it is low in free sugars:

 

Being surrounded by food manufacturers one of the topics we discussed was processed foods.

1. Are all processed foods the same?

There seems to be a common misconception that processed foods are all bad and should all be avoided. Yet actually I don’t see that as true. Processed foods include frozen vegetables, fruit, tinned fish, cheese and bread. Food processing includes canning, freezing, baking and drying. So we really can’t get away from eating processed foods and we don’t actually need to. Food processing is something that has gone on since the start of the human race. There has always been a way of preserving foods. The issue now has become that some processed foods have become high fat, high sugar foods, foods to be eaten in smaller quantities and in moderation.

2. Should all processed foods be avoided?

Whilst the media/social media may give out the impression that processed foods are to be avoided at all costs, this is a very sweeping statement and pretty impossible to do. Tinned tomatoes, bread products, yoghurt and milk are all foods we eat regularly. Are they foods we need to avoid? Instead of avoiding processed foods, how about we see the processing of foods as essential and helpful. It makes food accessible and affordable. Suddenly vegetables can be kept in the freezer, out of season fruit is available all year round and a meal can be prepped in minutes out of the store cupboard. There are certainly some improvements that need to be made to some types of processed foods and this is where our focys needs to be. Working with food manufacturers, encouraging reformulation of sauces, biscuits, cereals and sweet foods is a great move.

3. Can processed foods actually be healthier?

Some processed foods are fortified with micronutrients that can improve their nutritional profile. Think breakfast cereals and plant based milks, margarines and flour. These foods can provide an important source of nutrients for people who may otherwise end up deficient. Frozen foods such as vegetables, fruit, beans and fish are processed and frozen fast, which means they can be better than the fresh versions which  may have travelling large distances and be stored for some time. 

All in all I think there is no way we can avoid all processed foods. Instead it is about being selective with the ones that we eat regularly. Check the label to see what has been added and compare to alternative brands. There are often reduced salt and sugar options that are better choices. 

I’d love to hear your views.