Establishing a whole school food policy

This guide has been written to help your school develop, write and implement a whole school food policy. It is designed to be easy to follow and based firmly in the context of real school life. This resource was originally developed and produced by the Health Promotion Agency for Northern Ireland as part of the School food: top marks programme and is now the responsibility of the Public Health Agency. It was jointly funded by the Department of Education and the Department of Heath, Social Services and Public Safety.

Cook it! An evaluation of a community nutrition education programme in Northern Ireland

Cook it! was originally introduced to Northern Ireland in 1995 by the Health Promotion Agency for Northern Ireland (HPA) in a collaborative project with the Eastern Health and Social Services Board, the Northern Health and Social Services Board and the North and West Belfast Health and Social Services Trust. Having run for five years, this initial phase of the programme was evaluated in 2000. Cook it! was found to be a valuable approach to community based nutrition education. However, a number of recommendations were made as to how it could be improved. In conjunction with a number of community dietitians the HPA therefore revised and updated the programme, which included a redesigned resource manual with improved session outlines and recipe sheets. The Public Health Agency was established in 2009 under a major reform ofhealth structuresin Northern Ireland. The four key functions of the PHA are: health and social wellbeing improvement; health protection; public health support to commissioning and policy development; HSC research and development.

Cook it! Fun, fast food for less: community nutrition education programme

This training manual was produced to support the Cook it! programme, which was specially developed for use in Northern Ireland. The Cook it! programme is delivered in the community by trained facilitators and can be used with a wide range of groups, including young/single parents, young people leaving residential care, offenders during rehabilitation programmes, older people in sheltered accomodation etc.The manual contains all the information needed to deliver Cook it! programmes in the community, including background information on healthy eating, information about dealing with special dietary requirements, sessions outlines, photocopiable resources and 75 recipes for snacks and meals.This updated version replaces the March 2007 edition.For information on training as a Cook it! facilitator, contact the health promotion service in your local Health and Social Care Trust.

What's in that bun? Nutrition takeout series

The beef burger is a common food on both the kitchen and restaurant table since the 1800s and is one of the most common choices on fast food menus. The main reason for this is because it is tasty, easily accessible, customisable, affordable and portable. In ROI, composite foods (i.e. foods made up of more than one ingredient) are an important source of meat, especially burgers, with the majority of burgers either being fried or grilled, and many eaten from takeaway outlets. With such easy access and with limited nutritional information available to consumers at point of sale, many people may not be aware of the nutritional content of what they are consuming or of the healthier options that may be available to them. Given the diversity of products available, this survey was designed to provide an insight into the energy (calorie), total fat, saturated fat, protein and salt content of a range of burgers from various takeaway outlets.

Examining Nutrition Surveillance on the island of Ireland

The food we eat is a key determinant of our health and the monitoring of nutritional status is an essential element of monitoring public health. On the island of Ireland (IOI) there has been a wealth of nutrition data collected contributing to the nutrition surveillance picture, although no formal nutrition surveillance system currently exists in either jurisdiction. This report outlines recent and current activities contributing to nutrition surveillance on IOI and makes recommendations for the future. This is with a view to maximising the use of resources and harnessing and maintaining expertise in this important domain using a joint programming approach.

Combination of enteral and parenteral nutrition in intensive care patients: A new concept of optimization

Undernutrition is a widespread problem in intensive care unit and is associated with a worse clinical outcome. A state of negative energy balance increases stress catabolism and is associated with increased morbidity and mortality in ICU patients. Undernutrition-related increased morbidity is correlated with an increase in the length of hospital stay and health care costs. Enteral nutrition is the recommended feeding route in critically ill patients, but it is often insufficient to cover the nutritional needs. The initiation of supplemental parenteral nutrition, when enteral nutrition is insufficient, could optimize the nutritional therapy by preventing the onset of early energy deficiency, and thus, could allow to reduce morbidity, length of stay and costs, shorten recovery period and, finally, improve quality of life. (C) 2009 Elsevier Masson SAS. All rights reserved.

Promoting Corporate Responsibility in Private Banking: Necessary and Sufficient Conditions for Joining the Wolfsberg Initiative Against Money Laundering

In recent years, the fight against money laundering has emerged as a key issue of financial regulation. The Wolfsberg Group is an important multistakeholder agreement establishing corporate responsibility (CR) principles against money laundering in a domain where international coordination remains otherwise difficult. The fact that 10 out of the 25 top private banking institutions joined this initiative opens up an interesting puzzle concerning the conditions for the participation of key industry players in the Wolfsberg Group. The article presents a fuzzy-set analysis of seven hypotheses based on firm-level organizational factors, the macro-institutional context, and the regulatory framework. Results from the analysis of these 25 financial institutions show that public ownership of the bank and the existence of a code of conduct are necessary conditions for participation in the Wolfsberg Group, whereas factors related to the type of financial institution, combined with the existence of a black list, are sufficient for explaining participation.

Limerick Seed to Plate

The aim of the project is to address an identified need in the community, promoting healthy eating and organic home-gardening practices. Building on the success of a pilot intergenerational project entitled "Through the Years", it became apparent that gardening related activities could be implemented and promoted on a larger scale, reaching the wider community, groups and classes. The project serves as a setting for community education and will be inclusive in helping reduce isolation by providing meeting places for all members of their local communities. Key people being targeted are older people, local families and residents, Limerick Youth Service, After School Clubs, the Garda Youth Diversion Project and the Family Resource Centre. The Limerick Seed to Plate works with gardeners whose primary focus is to develop the gardening projects further. There is a strong educational emphasis to the project and the learning is transferred to participants own homes and lifestyles. Southill has a community café and, where possible, food grown in their garden is showcased and cooked in the centre and café. The Community Food Initiative strengthens the existing healthy eating habits in the community and aims to result in increased long-term health benefits arising from a healthier lifestyle. Communities will benefit from the project which will create employment, build bridges between communities, promote social inclusion and provide a focus for the local areas. Part of theDemonstration Programme 2010-2012 Location Limerick Target Groups At risk youth Children ( 4-12 years) Children (0-4 years) Children (13-18 years) Families Lone parents Low income families Men Migrant, minority ethnic groups Older people Travellers Unemployed Women

WTID Nutrition and Cooking Classes

In partnership with the VEC WTID has delivered Nutrition Level 5 FETAC to a group of 24 learners, 4 being members of the Travelling community.  This module was also delivered to 5 Childcare staff at WTIDs pre-school service. Staff of the Harmony Afterschool Service undertakes baking activities each week with the children. Group work has been facilitated with 16 men who were on a BTEI on salt, sugar, caffeine and fibre, as well as with a young girls group on food tasting of various fruits, cheeses and how to make healthy potato wedges and other healthy snacks. WTID as part of the local Traveller Interagency Group are writing a well-being manual to be used with community groups working with Travellers- Healthy Eating is a module of this manual. Plans are in place to run a First Instincts Men's Health programme which will run over an 8 week period with workshops, weigh ins and provision of a healthy breakfast on each morning. HSE West; FAS CE scheme; Involve: Senior Youth Worker; Department of Children and Youth Affairs: Childcare Service; Pobal Initiative Type Community Food Centres Nutrition Education and Training Programmes Location Galway Target Groups At risk youth Children ( 4-12 years) Children (0-4 years) Children (13-18 years) Families Lone parents Men Older people People with mental health difficulties Travellers Unemployed Women Funding HSE West; FAS CE scheme; Involve: Senior Youth Worker; Department of Children and Youth Affairs: Childcare Service; Pobal Partner Agencies Equal Ireland FÁS Galway County Council GCCCC GRD HSE Involve RAPID VEC Adult Education Service

Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective

The goal of this Report is to review all the relevant research in order to generate a comprehensive series of recommendations on food, nutrition, and physical activity, designed to reduce the risk of cancer and suitable for all societies. This process is also the basis for a continuous review of the evidence.

Survey of Lifestyle, Attitudes and Nutrition in Ireland. Mental Health and Social Well-being Report

SĹN 2007: Older People, Loneliness and Social Support to Mental HealthSĹN, the national Survey of Lifestyle, Attitudes and Nutrition, shows that most Irish adults have a reasonably high level of positive mental health. It is the largest national survey on positive and negative mental health and social well-being in the Irish adult population.��One finding highlights the significance of loneliness and social support to mental health. Finding reveal that 14% of respondents reported being often lonely in the last four weeks, with women, older people and respondents in lower social class groups reporting high levels of loneliness. The SĹN report indicates that being widowed and not being in paid employment are the strongest overall predictors of loneliness. Respondents who are widowed are about five times more likely to feel lonely than those who are married or cohabiting, while 17% of respondents aged 65 and over report being often lonely.��SLAN 2007 highlights the significance of loneliness and social support to mental health. It proposes community-based interventions, including community development approaches and strategies to promote community involvement as a way to tackle such social and health inequities at local level. The report also highlights the importance of implementing the recommendations of the policy document A Vision for Change. It says that protection and promotion of the future health and well-being of the Irish population requires the implementation of effective cross-sectoral policies that will help create and maintain a mentally healthy society, with consequent health, economic and social benefits for all.����SLAN is commissioned by the Department of Health and Children and involved face-to-face interviews with 10,364 respondents aged 18 years and over.��

Nutrition + Food Poverty Toolkit

This new toolkit aims to help professionals tackle food poverty at local level. Nutrition + Food Poverty Toolkit brings together in one volume information essential to developing a local food poverty strategy.

Alcoolisme et violence: dangerosité et relation médecin-malade [Alcohol and violence: reflection on care and responsibility].

Violence and aggression in human drinking society, either physical, psychological, sexual or resulting from neglect are not only debilitating both for the victim and the offender but extremely prevalent and pervasive. While being on the frontline to identify and rate auto- and hetero aggressive behaviour risk, the general health practitioner remains keen to protect his special relationship. When a history of violent behaviour becomes apparent, discernment must be thoroughly assessed and a critical exploration of its larger impact on family, children, co-workers and everyday fellow citizen should become compulsory.

Nutrition for substance users - a step by step workbook for people using alcohol and other drugs

This workbook aims to help people who use alcohol or drugs to think about the importance of eating well and find ways to achieve a more balanced diet.