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8. What does this initiative bring together?
BNF Supports the Healthy Living Blueprint for Schools
The British Nutrition Foundation is an independent scientific charity that promotes the nutritional wellbeing of society through
impartial interpretation and dissemination of scientifically based nutritional knowledge and advice. It works in partnership with
academic and research institutes, the food industry and government. Its activities are designed to influence all in the food chain, the
professions, government and the media.
The British Nutrition Foundation (BNF) welcomes the Government’s Healthy Living Blueprint for Schools. The BNF is
committed to supporting schools and teachers through its on-going food and nutrition Education Programme, Food – a fact of life,
which includes the publication Establishing a Whole School Food Policy, which was produced jointly with the Department for
Education and Skills and the Design and Technology Association in 2003. The document was the first of its kind and included
information on how to establish and implement a whole school food policy and an audit tool to monitor and evaluate the policy once it
was in place.
The BNF believe that for children to be healthy in school and for the awareness of issues surrounding food to be raised,
establishing and implementing a policy using a whole school approach is crucial to supporting good practice. The Blueprint will
enable schools to undertake the first steps in this process and support those which have already achieved healthy school status.
Stephanie Valentine, Education Director of the BNF said ‘It is essential that children receive consistent messages about healthy
eating, both through the formal curriculum and through the food and drink provided at school. It is encouraging that this useful
initiative brings together diet, activity and health. I hope that schools, and all those associated with education, will feel supported by
this comprehensive approach’.
E x e r c i s e T h r e e
. Put the verbs in brackets into the correct form the National Diet and Nutrition Survey: adults
This survey is part of the National Diet and Nutrition Survey (
NDNS
) programme which (aim) to gather information about the
dietary habits and nutritional status of the British population. The surveys (take) place across four age ranges: children aged 1 Ѕ to 4 Ѕ
years, young people aged 4 to 18 years, adults aged 19 to 64 years and adults aged over 65 years. The survey for adults aged 19 – 64,
(use) to develop nutrition policy at local and national levels and contribute to the evidence base for Government advice on healthy eating
which (affect) this age group. The survey (examine) the relationship between diet and health and also includes information on physical
activity and oral health in relation to dietary intake and nutritional status.
The Survey (carry) out by the Office for National Statistics (ONS) and the Medical Research Council Human Nutrition Research
between July 2000 and June 2001. The fieldwork (consist) of four waves of data collection, to take account of seasonal variation, and
(conduct) on a random sample of the population from 152 areas covering Scotland, England and Wales. One adult per household
(select) at random and invited to take part. The initial stages of the survey (involve) a face-to-face interview to collect general
information on the individual, their household, general eating habits and health. They then (ask) to keep a record of everything they
ate and drank at home and out of the home over a seven day period. Additional survey components (request) from participants,
including a seven-day record of physical activity; a seven day record of bowel movements; an eating behaviour questionnaire; blood
pressure and anthropometric measurements; a blood sample; an oral health assessment and a 24-hour urine collection.
E x e r c i s e F o u r .
Read, translate and analyse the texts.
Types and quantities of food consumed
The information collected on the types and quantities of food that were consumed by the respondents was taken from the seven-
day weighed intake dietary records. This section provides consumption figures, based on the mean amounts consumed during the
seven-day recording period, differentiating between sex and age, for 26 food categories.
Some of the differences between men and women included that men were more likely to have consumed meat and meat
products; men consumed 2.7 portions and women consumed 2.9 portions of fruit and vegetables per day and 21 % of men and 15 %
of women consumed no fruit over the seven-day period. Differences that occurred between age groups included that the youngest
group of adults were more likely to consume savoury snacks and soft drinks and the oldest age group were more likely to have
consumed fish and fish dishes.
The survey also took account of household benefits, and it was found that adults in benefit households were less likely to
consume a number of foods including fruit and alcoholic drinks. They also consumed fewer portions of fruit and vegetables. Men in
benefit households consumed 2.1 portions and women 1.9 portions, compared to those in non-benefit households that ate 2.8 and 3.1
portions respectively.
In 2007 the FSA carried out a survey called The Low Income Diet and Nutrition Survey (
LIDNS
) to investigate eating habits,
nourishment and nutrition-related health of people on low income. For more up to date information on nutritional status and dietary
habits in low income and benefit households, this report can be consulted.
Energy and nutrient intakes
Nutrient and energy intakes were also calculated from the data collected from the seven-day weighed intake records. They are
differentiated by age group, sex and for energy and selected nutrients the percentage of the total intake derived from different food
types is shown.
The mean total daily energy intakes for all age groups and for each sex were below recommendations, with an average of
2313 kcal for men and 1632 kcal for women. However, the mean percentage of food energy derived from saturated fatty acids was
above the recommendations for each sex and age group, 13.4 % on average for all men and 13.2 % on average for all women (it is
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