Food and Nutrition Guidelines for Primary Schools

Food & Nutrition Guidelines for Primary Schools The Government has identified school children as one group to be given priority during the planning and delivery of programmes and initiatives for good health throughout life. In the Governmentâ?Ts National Health Promotion Strategy 2000/2005, the two major objectives for children are: Click here to download PDF 458kb

Food and Nutrition Guidelines for Pre-School Services

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Food and Nutritional Care in Hospitals. Guidelines for Preventing Under-Nutrition in Acute Hospitals

Food and Nutritional Care in Hospitals. Guidelines for Preventing Under-Nutrition in Acute Hospitals Click here to download PDF 1.3mb

Food and nutrient intake and attitudes

Poverty has been consistently associated with poorer health. The factors driving this association with poorer health among disadvantaged groups have been extensively investigated and include economic, ecological, psycho-social and structural factors.

A Comparative Study of Thermophilic Campylobacter Isolates of Clinical, Food and Pet Origin

Recent research, funded by safefood, has indicated a high occurrence of the food poisoning bacterium, Campylobacter in raw poultry, particularly chicken, with 49.9% of retail samples of raw chicken testing positive for the bacterium.

Live 4 LIFE (Lifestyle Intervention for Food and Exercise)

Primary aims of this intervention are weight management and behaviour change of children 7-16 years old and secondary aims include parental weight management and increase in self esteem and confidence in both children and their families. The Referred Child:Will understand the importance of healthy eating and physical activity.Be able to make informed choices.Will have increased confidence and self esteem. The Parents:Will understand the importance of healthy eating and physical activity.Be able to make informed choices for themselves and their children.Feel empowered to continue a healthy lifestyle. The Family:Will understand the importance of healthy eating and physical activity.Will be able to work as a team to encourage each other to make healthy choices.Will feel confident enough to continue activities together.

Food and Health Project Longford/Westmeath

The Food and Health Project offers practical healthy eating and lifestyle courses to groups cooking on a lower income. Courses offered include: C/O Athlone Community Taskforce Ball Alley Lane Athlone Westmeath HSE and community group Initiative Type Nutrition Education and Training Programmes Location Longford Westmeath Funding HSE and community group Partner Agencies HSE

Food and Health Project

Provision of community based Healthy Food Made Easy, Cool Dude and related courses. Based at Birchgrove Community Centre, Birchgrove, Portlaoise. HSE Initiative Type Nutrition Education and Training Programmes Location Laois Offaly Funding HSE Partner Agencies HSE Health Promotion

Nutritional standards for other food and drinks in schools: a guide for implementation

This publication details the nutritional standards for other food and drinks in schools that are adhered to by all grant-aided schools. It explains why the nutritional standards have been introduced�and offers practical advice on how to implement them.Nutritional standards for other food and drinks in schools: a guide for implementation is also available in Irish, on request.

IPH response to Broadcasting Authority of Ireland (BAI): General and Children's Commercial Communications Codes (June 2012)

IPH submitted their views on the Draft BAI General and Commercial Communications Code. IPH previously submitted views to the BAI in the first phase of consultation (Oct 2011). The final code will regulate the advertising of food and non-alcoholic beverages that are high in fat, salt or sugar on Irish television channels. The submission sets out approaches to appropriate scheduling and content restrictions as well as to possible exemptions.

Salt and food labelling

We all know that too much salt is bad for our hearts. But what can you do to cut down? Between 65% and 70% of the salt we eat comes from processed food, fast food, and canteen and restaurant food; so as well as reducing the amount of salt that you add to food, it's especially important to cut down on the amount of salt you get from processed food. Getting to know your way around nutrition labels will go a long way to help you do this.

Community Education Needs to be Supported by Strong Public Policy to Tackle Food Poverty

Community education needs to be supported by strong public policy if it is to be fully effective at tackling food poverty and obesity, a project evaluation by the Institute of Public Health in Ireland (IPH) has found. In its evaluation of Decent Food for All (DFfA) - a major project to improve community diet and health - IPH found that where people live and shop had a greater impact on their diet than their own individual awareness and attitudes. Access Tackling Food Poverty: lessons from the Decent Food for All intervention at www.publichealth.ie DFfA was funded by safefood (the Food Safety Promotion Board) and the Food Standards Agency Northern Ireland. The project lasted four years and included hundreds of community education activities designed to improve diet in poorer parts of Armagh and South Tyrone. safefood commissioned IPH to undertake the evaluation of DFfA. Dr. Kevin Balanda, IPH Associate Director, said 'The aim of the project was to reduce food poverty (this is defined as not being able to consume adequate healthy food) and improve health in the target communities. DFfA delivered over 370 core activities to 3,100 residents including local education talks on diet, cookery workshops, fresh fruit in schools, healthy food tastings and information stands. One in eight residents in the target areas participated in at least one of these activities.' The evaluation found that over 1 in 5 adults in the target areas reported they had cut their weekly food spending in the last six months to pay other household bills such as rent, electricity and gas. During the four years of the DFfA activities, this percentage had not changed significantly. There were mixed changes in the nature of food in local stores. While the overall availability and price of food increased, both ﾓhealthierﾔ food and ﾓunhealthierﾔ food were included in that increase. It was only in the larger ﾓmultiple/discount freezerﾔ type of shops that the overall price of food had decreased.

Food Security on the island of Ireland: are we sleep walking into a crisis?

IPH has developed a discussion paper on food security on the island. This makes the case that health is and needs to be central to food and agricultural policy. Population health, food systems and agricultural production are intimately linked.  A clear framework on food security is needed in both parts of the island of Ireland and this offers a key opportunity for cooperation. This article has been published in the latest edition of The Journal of Cross Border Studies in Ireland - No 6 launched on 8 March 2011.

Your Guide to Healthy Eating Using the Food Pyramid

Do you want to feel good and have more energy? Do you want to maintain a healthy weight and help reduce your risk of becoming ill from high blood pressure, high cholesterol, heart disease, type 2 diabetes, cancer and other chronic diseases?Eating healthy food and being physically active are two of the most importantsteps that you can take to improve your health. To help you do this, follow the Healthy Eating Guidelines, use the Food Pyramid Guide and the Physical Activity Guidelines. Click here to download PDF 540kb FSAI Resource Publication -Healthy Eating and Active Living for Adults, Teenagers and Children over 5 yearsâ?" A Food Guide for Health Professionals and Catering Services:www.fsai.ie/WorkArea/DownloadAsset.aspx?id=11387

School food: top marks - A summary report on food in schools research in Northern Ireland

Thisreport highlightsthe barriers that schools in Northern Ireland have experienced in implementing nutritional standards. In particular, it identifies the potential adverse impact that external sources of food may have on pupils’ healthy eating practices within the school setting. It also illustrates how the accessibility of food and drinks contradicting the standards, within the school, may limit the success of the standards. This report further emphasises how practical constraints within the school meals system, such as queues, can negatively influence pupils’ uptake of healthy foods. The report outlinesa number of recommendations to aid the implementation of the School food: top marks programme.