Healthy lunchboxes

Good food habits set early in childhood can last a lifetime. Lunches provide around one third of our daily nutritional needs, so it’s important to put some thought and planning into them. Here are some tips on how to prepare a healthy lunchbox. Sevensteps to creatinghealthy, varied and interestinglunchboxes Include a wide variety of foods - starchy foods, protein, dairy, and fruit and vegetables Try to offer different foods every day - no one wants to be eating a ham sandwich five days a week! Vary the types of bread e.g. pitta bread, bagels, wholemeal rolls - - keep a stock in the freezer Cook extra rice/pasta in the evening - these can make interesting salads Theme your lunchbox on a different country, e.g. Italian - try a pasta salad, Mexican fill flour tortillas Home-made soup (in a Thermos flask) is great for cold days, while salads are light and refreshing for warmer weather. Both are packed with essential vitamins and minerals Fluids are important for children - up to 6 cups of fluid should be encouraged daily. Milk and water are the best options. Straws and brightly coloured drinks bottles can make rehydrating more interesting!

Food Behaviours: Healthy Eating on the island of Ireland

In the past, safefood’s consumer focused reviews (CFRs) have focused on key food chains including chicken, finfish, fruit and vegetables, milk, beef and pork. The reviews aimed to address consumer concerns surrounding food safety, production methods and nutritional issues related to key foods, with a view to communicating directly to consumers on those issues. More recently, there has been a shift in emphasis by safefood to address broader issues of consumer concern, such as food origin. The aim of the current CFR is different from previous reports. Instead of addressing key consumer food concerns, it focuses on understanding consumer food behaviour. Its primary aim is to inform the research, policies and practices of all those working towards changing consumer food safety and dietary behaviour on the island of Ireland and to ensure that communication with consumers is both evidence-based and effective.

Weight Matters

The aims of this intervention are: - To observe a weekly weight loss of 0.5-1 kg, over the 12 weeks, in those completing the weight management intervention - To sustain behavioural changes achieved at 12 weeks for the long term, at 6, 12 and 24 month after course completion - To increase average daily consumption of fruit and vegetables by 20 percent, from baseline, after 12 weeks of intervention - To decrease consumption of foods high in fat and sugar, by 20 percent, from baseline, after 12 weeks of intervention - To increase number of minutes individuals spend doing moderate physical activity each week by at least 60 minutes from baseline, after 12 weeks of intervention - To reduce number of minutes individuals spend sedentary each week by at least 60 minutes from baseline, after 12 weeks of intervention

Workplace Weight Management course

The aims of this intervention are: To observe a weekly weight loss of 0.51 kg, over the 8 weeks, in those completing the weight management intervention To sustain behavioural changes achieved at 8 weeks for the long term, at 6, 12 and 24 month after course completion Objectives: To increase average daily consumption of fruit and vegetables by 15 percent, from baseline, after 8 weeks of intervention To decrease consumption of foods high in fat and sugar, by 15 percent, from baseline, after 8 weeks of intervention To increase number of minutes individuals spend doing moderate physical activity each week by at least 30 minutes from baseline, after 8 weeks of intervention To reduce number of minutes individuals spend sedentary each week by at least 30 minutes from baseline, after 8 weeks of intervention

Donegal Garden GNOMES

The Donegal Garden G.N.O.M.E.S are a community garden group who grow fruit and vegetables organically. If you are interested in learning or sharing your skills, you are welcome to come along on Thursdays from 11.00am to 1.00pm weekly at the rear of the Bluestack Foundation building, The Glebe, Donegal Town. NB: (The local community bus provides transport at this time) Funding: Part funded by Donegal Local Development Contact: Teresa McDonnell Address: Bluestack Foundation building, The Glebe, Donegal Town County: Donegal Phone number: 074 974028 Email: tirteresa@hotmail.com Website: Partner organisation(s): Mental Health ireland

Gortin Community Seasonal Eating

Gortin Community Seasonal Eating is based within Owenkillew Development Company in the rural village of Gortin. They are establishing a community garden which will help to develop sustainable living through encouraging growing their own food, developing healthy options which are available locally and educating both providers and consumers in healthy food options. Their aims are to improve access to and availability of healthy food options through community growing and harvesting of fruit and vegetables and eating locally produced and procured ingredients. They will educate parents through targeting both the children and parents of local schools and play/toddler groups. They will use community networking of social media such as facebook, twitter and community newspaper to promote messages and events etc. They will promote awareness of healthy eating and will aim to challenge public policy on food poverty at regional and national levels. Part of theCFI Programme 2013-2015 Initiative Type Community Food Growing Projects Location Tyrone Partner Agencies safefood

Building a Transition Community

Footprints is developing a Transition Community Initiative which will be another distinct area of work within the Healthy Living Project, as part of the group's ongoing endeavours to influence change within the Colin community, tackling health inequalities. The Building a Transition Community Initiative oversees the development of the grounds at Footprints Women's Centre and offers food growing training to local residents who will be encouraged to volunteer in the garden. A local gardener has been hired and oversees the development and training of the volunteers. The project will grow fruit and vegetables within the grounds of Footprints Women's Centre and this produce will be used within the Footprints Catering Services. Any supplies surplus to requirements will be used in schools in the neighbourhood. Skills learned by the volunteers will also be transferred to their gardens at home throughout the Colin neighbourhood. The aim is also to demonstrate how participation in this project will increase and improve the physical activity levels and mental wellbeing of residents. Part of theDemonstration Programme 2010-2012 Initiative Type Community Food Growing Projects Location Antrim Target Groups Women Partner Agencies safefood

Food Garden Project

The Food Garden Project is unique in bringing these two community groups together to work towards enhancing the participants' understanding of nutrition, healthy eating and self-sufficiency through growing fruit and vegetables and developing cookery skills. The Food Garden Projectâ?Ts aim is to support participants to grow, prepare and cook a range of fruit and vegetables throughout the year. There is also an emphasis on transferring these skills to their home life. The aim of the Food Garden Project is to support very marginalised and vulnerable individuals to grow, prepare and cook a range of healthy organic fruit and vegetables throughout the year. There is an emphasis on transferring these skills to their home life. A support worker and a cookery instructor assist the participants in learning how to grow produce and prepare healthy meals using the food products harvested from their community garden.   Part of theDemonstration Programme 2010-2012 Initiative Type Community Food Growing Projects Nutrition Education and Training Programmes Location Louth Target Groups Homeless people People with physical sensory and intellectual disability

Dunmanway Grow it Cook it Eat it - Growing Together

Growing Together will develop a community garden on unused land to help local families and groups to grow, cook and eat fruit and vegetables. The project aims to engage members of Dunmanway community in sharing and learning skills (including intergenerational cooperation) to promote healthy eating and wellbeing and to provide opportunities for growing and using food together in a fun, sustainable and inclusive way. Watch this space! Part of theCFI Programme 2013-2015 Initiative Type Community Food Growing Projects Nutrition Education and Training Programmes Location Cork Partner Agencies safefood Website http://dunmanwayfrc.com/communityandoutreach/881/

Synthetic Estimates of Healthy Lifestyle Behaviours

These synthetic estimates were produced as part of a research project to test and produce area-level estimates of healthy lifestyle behaviours, which was carried out at the National Centre for Social Research. The estimates were produced in response to the twin requirements to develop small area estimates for Neighbourhood Statistics and to meet local public health information needs. Synthetic estimates with 95% Confidence Intervals (1) have been prepared using 2000-2002 data from the Health Survey for England, the 2001 Census and other information, at the 2003 Census Area Statistics (CAS) ward and Primary Care Organisation (PCO)(2) geographic level for the following variables: Prevalence of current smoking (at the time the data was collected); Obesity of adults; Binge drinking for adults; Consumption of 5 or more portions of fruit and vegetables a day (adults); Consumption of 3 or more portions of fruit and vegetables day (children).

Bash Street Kids

Primary school teachers will find materials, advice and suggestions here to help them give pupils aged 7 to 11 (Key Stage 2 or P7 in Scotland) greater opportunities both to learn about and have access to fruit and vegetable choices. There are also details of how these materials fit with the school curriculum. The aims of 5-a-day the Bash Street way are to: - encourage children to eat more fruit and vegetables each day - help them to feel more positive about fruit and vegetables, which can genuinely promote their good health - help establish the 5-a-day habit for a lifetime

Eat well plate

This poster shows graphically how much of each of the following food groups we should eat for a healthy, balanced diet: fruit and vegetables; bread, rice, potatoes, pasta and other starchy foods; milk and dairy foods; meat, fish, eggs, beans and other non-dairy sources of protein; and foods and drinks high in fat and/or sugar.��

Population-level changes to promote cardiovascular health.

BACKGROUND: Cardiovascular diseases (CVD) cause 1.8 million premature (<75 years) death annually in Europe. The majority of these deaths are preventable with the most efficient and cost-effective approach being on the population level. The aim of this position paper is to assist authorities in selecting the most adequate management strategies to prevent CVD. DESIGN AND METHODS: Experts reviewed and summarized the published evidence on the major modifiable CVD risk factors: food, physical inactivity, smoking, and alcohol. Population-based preventive strategies focus on fiscal measures (e.g. taxation), national and regional policies (e.g. smoke-free legislation), and environmental changes (e.g. availability of alcohol). RESULTS: Food is a complex area, but several strategies can be effective in increasing fruit and vegetables and lowering intake of salt, saturated fat, trans-fats, and free sugars. Tobacco and alcohol can be regulated mainly by fiscal measures and national policies, but local availability also plays a role. Changes in national policies and the built environment will integrate physical activity into daily life. CONCLUSION: Societal changes and commercial influences have led to the present unhealthy environment, in which default option in life style increases CVD risk. A challenge for both central and local authorities is, therefore, to ensure healthier defaults. This position paper summarizes the evidence and recommends a number of structural strategies at international, national, and regional levels that in combination can substantially reduce CVD.

Changing Diets in China’s Cities: Empirical Fact or Urban Legend, November 2006

China’s economic reforms, which began in 1978, resulted in remarkable income growth, and urban Chinese consumers have responded by dramatically increasing their consumption of meat, other livestock products, and fruits and by decreasing consumption of grain-based foods. Economic prosperity, a growing openness to international markets, and domestic policy reforms have changed the food marketing environment for Chinese consumers and may have contributed to shifts in consumer preferences. The objective of this paper is to uncover evidence of structural change in food consumption among urban residents in China. Both parametric and nonparametric methods are used to test for structural change in aggregate household data from 1981 to 2004. The tests provided a reasonably clear picture of changing food consumption over the study period.

A review of evolution of oviposition guilds in the Bruchidae (Coleoptera)

Three guilds of bruchid beetles oviposit on seeds at different times and in different ways, i. e., in these guilds some species only oviposit on fruits while on the plant (Guild A), other species only oviposit on seeds exposed in fruits while still on the plant (Guild B) and some only oviposit on seeds once they are exposed on the substrate (Guild C). It has been established that one plant species may be oviposited upon by all three guilds, some only by two guilds and some by only one guild. Before and after the inception of this concept many papers have been published that seem to establish that early oviposition behavior of bruchids was probably onto fruits where they burrowed through the fruit wall and fed on seeds (Guild A). Then, as evolution of the fruits developed for dispersal of seeds and possible escape from bruchid predation, bruchids developed to feed in seeds in various other ways (Guilds B and C). Our data show that about 78% of extant bruchids oviposit on fruits, and the other 22% with behavior of Guilds B and C. A review of these papers and new data on oviposition guilds and bruchid evolution are presented and discussed here.