Tackling Obesity in England - National Audit Office

TACKLING OBESITY IN ENGLAND4.27 The National Diet and Nutrition Survey is a programmeof cross-sectional surveys to assess the diet andnutritional status of different age groups within thepopulation of Great Britain. The Food Standards Agencyand the Department of Health work together to design,commission and manage the surveys to ensure that theresults support the implementation and monitoring ofnutrition policy. The surveys are funded jointly by theAgency and the Department.4.28 The Department of Health's Nutrition Researchprogramme is funding a number of projects relevant toobesity:nna systematic review of the characteristics of childrenwho become obese adults;the development of a family based intervention toprevent obesity in a high risk group;4.30 The 'Balance of Good Health' plate is a diagrammaticrepresentation of the types and proportions of foods thatmake up a healthy, balanced diet. This model depictsGovernment advice on healthy eating in the form offoods rather than in terms of nutrients. The FoodStandards Agency is considering plans for furtherdissemination of the model.4.31 In July 2000, the Department of Health announced aspart of the NHS Plan 7 proposals to improve diet andnutrition by a series of measures by 2004 including:nna five-a-day programme to increase fruit andvegetable consumption, and a new national schoolfruit scheme;reform of the welfare foods programme to ensurechildren in poverty have access to a healthy diet,and increased support for breast feeding;nthe extent to which energy and fat consumption canbe estimated from supermarket receipts; andna hospital nutrition policy to improve the outcome ofcare for patients;na longitudinal analysis of child and adolescentpredictors of adult obesity based on the 1958 birthcohort.4.29 The Food Standards Agency, in consultation with theDepartment of Health, is also sponsoring research intofood acceptability and choice, aiming to encourage ashift away from fatty foods and towards a greaterconsumption of starchy foods and fruit and vegetables.nnwork with industry- including producers as well asretailers- to increase provision and access to fruitand vegetables with local initiatives, wherenecessary, to establish local food co-operatives; andinitiatives with the food industry- includingmanufacturers and caterers- to improve the overallbalance of diet including salt, fat and sugar in food,working with the Food Standards Agency.21 The Balance of Good Healthpart fourSource:Food Standards Agency38