Fuel your body - for the teenage sports person

This booklet developed by safefood inpartnership with the Irish Nutrition and Dietetic Institute (INDI) in the Republic of Ireland and the British Dietetic Association in Northern Ireland, provides general advice for 13- to 17-year-olds who are involved in sport.

Body Weight and Eating Habits in 5-12-Year Old Irish Children

A shared goal of safefood and the Health Service Executive (HSE) is to improve the health of the Irish population. One of the greatest public health threats facing all developed countries today, including the island of Ireland, is obesity. It is crucial that the various sectors and disciplines in the country work together to successfully deal with this growing issue. The Department of Health and Children (DoHC) published a strategy for obesity in 2005 which identified children and young people as a vulnerable, at-risk group. Both safefood and the HSE recognise the growing trend towards obesity, physical inactivity and unhealthy dietary habits in Ireland. Both organisations have been actively engaged in addressing the obesity epidemic. A number of initiatives targeted at school-aged children have already been established. These include the ‘Little Steps’ mass media campaign (www.littlesteps.eu) – a campaign aimed at supporting parents/guardians of children, as well as various school-based initiatives and relevant training programmes for health professionals.

A Study of Food Safety Knowledge, Microbiology and Refrigeration Temperatures in Restaurant Kitchens on the Island of Ireland

A population-based telephone survey conducted in 2002 estimated that there were 3.2 million episodes of acute gastroenteritis on the island of Ireland each year (Scallon et al., 2004). It is often very dif ficult to definitively identify the source of illness. However, of the respondents in that study suspecting food as the reason for their illness, 74% blamed food consumed from commercial premises such as restaurants, cafés, takeaways, canteens and pubs. Within the food services industry, statistics show a significant level of prosecutions, prohibition and closure orders of restaurants for food hygiene offences. The Food Safety Authority of Ireland has identified the main contributory factors to foodborne infections to be: cross-contamination, inadequate cooking, inadequate storage, inadequate reheating, delayed serving and infected food handlers (FSAI, 2000). Development of appropriate training and education campaigns to target problem areas requires initial understanding of the current level of food safety knowledge and practices in the food services industry.

Standard of Healthy Living on the Island of Ireland

Pre-requisites for health are equity, minimum income, nutrition, peace, water, sanitation, housing, education, work, political will and public support (WHO, 1986). It has long been known that social disadvantage harms health (Black, 1980, Ettner, 1996). Many researchers have documented that those in lower socio-economic groups are more at risk of developing major chronic diseases such as cardiovascular diseases (Beaglehole and Yach, 2003, WHO, 2003a), diabetes (Wilder et al., 2005), and some cancers (Brunner et al., 1993, Strong et al., 2005), and are at a higher risk of having multiple risk factors associated with these diseases (Lynch et al., 1997). The living standards that many people enjoy and the behavioural choices they make are heavily determined by their access to resources such as income, wealth, goods and services (O’Flynn and Murphy, 2001). The most prominent explanation between disadvantage and health is that lack of resources restricts access to the fundamental conditions of health such as adequate housing (Macintyre et al., 2003, Macintyre et al., 2005), good nutrition (Nelson et al., 2002) and opportunities to participate in society (McDonough et al., 2005). Each of these issues are very much influenced by material and structural factors inherent to and determined by fiscal, social and health policy (Graham and Kelly, 2004, Milio, 1986).

Young People and Food: Adolescent Dietary Beliefs and Understandings

This research provides fresh insight into the dichotomy between young people's knowledge of food safety and nutrition, and their behaviour.

Acute Gastroenteritis in Ireland, North and South - A Study of General Practitioners

The principal aim of this study was to describe general practitioners management of patients with acute infectious gastroenteritis

Acute gastroenteritis in Ireland, north and south: a telephone survey

The telephone survey of almost 10,000 households was carried out over 12 months and found that in any four-week period 4.5% of the population will have an episode of acute gastroenteritis.

Foodborne infections & gastrointestinal disease on the island Of Ireland in 2002

A safefood consultation paper, ‘Towards the Enhancement of Foodborne Disease Surveillance’ indicated that the guiding principles for the development of surveillance in Northern Ireland and the Republic of Ireland should be the integration of data collection systems and analysis of combined data. The current surveillance systems have developed independently from each other and clinical, food and animal surveillance systems remain un-integrated in both jurisdictions. A more complete and efficient food safety system could be achieved through co-ordination and linkages across the disease surveillance systems and jurisdictions. For that reason, stronger links are being developed between safefood, surveillance agencies, government departments and public health professionals. This report is an examination and review of the clinical surveillance data collected in both jurisdictions. The work was undertaken as part of safefood’s support for the European Programme for Intervention Epidemiology Training (EPIET), which trains EU medical practitioners, public health nurses, microbiologists or veterinarians in all aspects of foodborne disease surveillance.

North/South Ireland food consumption survey

This Summary Report describes the methods used and the main findings with regard to food and beverage consumption, nutrient intakes, and anthropometric, physical activity and attitudinal data from the North/South Ireland Food Consumption Survey (NSIFCS). This survey investigated habitual food and beverage consumption, lifestyle, health indicators and attitudes to food and health in a representative sample (n=1379) of the 18-64 year old adult population in the Republic of Ireland and Northern Ireland during 1997-1999.

Infectious Intestinal Diseases on the Island of Ireland

It is increasingly recognised that the burden of infectious intestinal diseases (IID) in a population is an important indicator of food safety. This report has examined four bacterial infections that frequently cause IID on the island of Ireland (IOI). Over the decade covered by this report, levels of Salmonella have declined substantially while levels of Campylobacter remain a real problem for Food Safety professionals on the IOI. Although much less common, the verocytotoxigenic Escherichia coli O157 (VTEC O157) and Listeria infections present an on-going challenge because of their severity and associated long-term sequelae. Northern Ireland (NI) has a higher reported crude incidence rate of three of the included pathogens (Salmonella, Campylobacter and Listeria) than the Republic of Ireland (ROI), while VTEC 0157 was the exception. This may reflect differences in health seeking behaviour and reporting between the two jurisdictions and/or actual differences in incidence rates.

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.

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.

Measuring Food Poverty in Ireland

safefood has published a briefing document 'Measuring Food Poverty in Ireland - the indicator and its implications'. This briefing was based on researchcommissioned by the Department of Social Protection, as part of the Department’s research programme to monitor poverty trends with the ESRI. Their report ’Constructing a Food Poverty Indicator for Ireland using the Survey on Income and Living Conditions’ (Carney, C; Maitre, B; Department of Social Protection) uses data from the annual CSO Survey on Income and Living Conditions (SILC), providing a first step in measuring the experience of food poverty in Ireland by combining three food deprivation items to quantify the level of food poverty today.

Telephone Survey of Infectious Intestinal Disease in the Republic of Ireland

Infectious intestinal disease is a disease of the digestive system caused by infectious agents. Most infectious intestinal disease (IID) is self-limiting, requiring no clinical intervention, but it causes a substantial burden to the population through healthcare usage and absenteeism. Understanding the magnitude, distribution and demographic factors associated with IID is key to its mitigation. The cases and outbreaks of human disease detected via surveillance represent but a small proportion of the true burden of disease in the population, and special studies are needed periodically in order to be able to extrapolate true population experience from what is reported via surveillance. One way to identify the true extent of IID is to estimate illness in the community, and not just at the point where the individual has made contact with the health services.

eatright.eu

eatright.eu is the first all-island food skills website designed for trainers and teachers working with Early School Leavers. This innovative resource was developed by safefood and the Food Standards Agency in Northern Ireland with input from trainers, teachers, project workers and Early School Leavers. eatright.eu is packed with relevant, up-to-date information and fun, engaging activities for a range of abilities. Using worksheets, videos, games and activities, Early School Leavers can find out more about: 1. Healthy eating 2. Food safety 3. Physical activity & energy balance