Nutrition in HIV and AIDS
January 11, 2012 | 
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The BDA has a specialist initiative called Dietitians in HIV and AIDS (DHIVA), which highlights the vital importance of good nutrition for htose living with HIV and AIDS. Thanks to antiretroviral treatment, which suppresses the HIV-virus, those infected with the virus live longer and healthier lives. To maintain all aspects of good health, as well as a strong immune system, it is vitally important to keep a balanced diet, which together with antiretrovirals helps those infected with HIV to feel better and manage their disease. HIV-infected individuals have a tendency to develop high cholesterol, diabetes and osteoporosis, partially caused by side effects from some antiretroviral medications.
Anyone diagnosed with HIV should ask their treating doctor or nurse to refer them to a specialist dietitian for further advice.
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Cupcakes like cocaine?
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From the January 2012 Dietetics Today we learn that new research has revealed that cupcakes could be just as addictive as drugs and cigarettes. US scientists discovered that, in findings from 28 studies conducted in 2011, food sweetened with sugar or high-fructose corn syrup can affect the brains of obese people and compulsive eaters.
Ann Ashworth, BDA spokesperson, said, “It is well accepted that the brain needs glucose, which is obtained mainly from carbohydrates in foods, to work well….However, most people, especially those who are overweight, need to limit the amounts of sugary foods they eat.”
Do you think that sugar is addictive?
Children targeted by junk food manufacturers
Image credit: Sustain
A new report published by the British Heart Foundation (BHF) investigates the tactics companies use to promote junk food to children online. According to the report, in 2007 companies spent more than £830 million promoting confectionery, unhealthy snacks, fast food and sugary drinks. Children as young as three years old have been shown to prefer a popular fast food restaurant’s food over an identical but unbranded version. Research shows that exposure to this kind of marketing can influence which foods children prefer to buy and eat.
Messages promoting junk food undermine efforts to encourage healthy eating. Children are eating too much saturated fat, salt and sugar, and approximately 30 per cent of children are either overweight or obese, which could have serious impact on their health later in life, including increased blood pressure, strokes and heart disease. Inconsistencies in advertising regulations mean that products which cannot be advertised during children’s television programmes are being marketed to children in other ways. The BHF is calling on the Government to introduce new regulations that address these issues and protect children from the influence of online junk food marketing.
What concerns do you have with online marketing of junk food to children?
Change for Life
Image credit: Change for Life website
As part of the government’s social marketing for healthy eating, food retailers are being encouraged to provide cost savings on healthy food. Change for Life has recipes available using these foods to help you get 2012 started in a healthy way. You can sign up to get fresh recipes and healthy eating tips delivered straight to your inbox over the course of six weeks.
What is your favourite healthy recipe?
Eat, Drink and be Healthy
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The shortest day of the year will soon be upon us. This time of year we add extra light to our lives by socialising and celebrating holidays. And holidays mean special foods. Did you know that people eat their way through about 6,000 calories on Christmas Day? That’s about three times as much as we need!
Holiday snacking tips:
- Satsumas are a good source of Vitamin C, so keep a bowl full on the table.
- Chestnuts are the only low fat nut, so roast them and buy fewer peanuts.
- Choose reduced fat crisps, plain popcorn or pretzels, as well as raw vegetables and low fat dips.
- Dried fruit makes a tasty snack – dates, figs and apricots are good choices.
Dr Frankie Phillips from the British Dietetic Association has written a fact sheet with other ideas for eating well over the holidays.
Happy Holidays to all our readers! We’ll be back in the new year with more nutrition news……
Coeliac Disease and Lifestyle
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Coeliac disease affects approximately 1% of the population in the UK and is managed by life-long adherence to a gluten-free diet. Following a gluten-free diet is difficult as it affects dietary patterns and other aspects of daily life. The Journal of Human Nutrition and Dietetics (the official journal of the British Dietetic Association) has published a paper entitled ‘Impact of coeliac disease on deitary habits and quality of life’ (Vol 24, Dec 2011, pp.582-587). The paper commented on a study of 146 adult biopsy-diagnosed Coeliac disease patients, all members of the Coeliac UK charity. The participants responded to a self-administered questionnaire considering dietary habits and quality of life, using a food frequency questionnaire to assess dietary compliance.
The results showed that overall, English people with Coeliac disease reported themselves to be in good physical and emotional health, although there were reports of anxiety and depression as a result of their Coeliac disease. They reported high levels of dietary compliance (96%), supported by the food frequency responses. However, there was intentional gluten intake during social situations and when eating take-away foods, and possible unintentional gluten ingestion through the consumption of breakfast cereals and starch-based sauces such as cheese sauce, custard and ketchup. The study concluded that Coeliac disease affects a wide range of daily activities and that gluten consumption may be more common that thought with possible consequences on health.
What are some of the health consequences of Coeliac disease?
Vegetarians & Vegans
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A vegetarian diet is derived from plants, with or without eggs or dairy. Vegetarians avoid eating red and white meats, fish and all other water creatures such as prawns and lobsters; and who also avoids slaughter by-products such as gelatine (made from horns, hooves, bones etc), lard and cochineal (crushed insects). A vegetarian may or may not eat dairy products, free range eggs or honey.
A vegan eats no animal products – red and white meats, fish and other water creatures, eggs, dairy and insect products such as honey and cochineal. Therefore they tend to consume a diet high in vegetable protein, fibre, complex carbohydrates, vitamins, minerals and good fats. These include fresh fruit and veg, a wide range of pulses, including peas, beans and lentils, wholegrain pastas, breads and rice, nuts and seeds, herbs and spices and vegetable oils – especially flaxseed and virgin olive oil.
According to the British Dietetic Association (BDA), well planned vegetarian diets can be both nutritious and healthy. They have been associated with lower risks of heart disease, type 2 diabetes, obesity, certain types of cancer and lower blood cholesterol levels. However when cutting out animal products there are some specific nutrients you need to consider:
- Protein
- Iron
- Calcium
- Vitamin D
- Vitamins B6 and B2
Further details on these nutrients can be found in the BDA factsheet: Vegetarian Diets: Keeping a healthy balance.
Teenage girls compromise their nutritional health
Photo credit: MAP
New government data(1) has shown a substantial proportion of girls aged 11-18 years are risking their health with intake of minerals well below the Lower Reference Nutrient Intake (LRNI), together with consuming low levels of vitamins. Furthermore, the results revealed mean intakes of magnesium, potassium, zinc and selenium were below the Reference Nutrient Intake (RNI) for children with 50 per cent of teenage girls having magnesium intake below the LRNI. Mean intakes of vitamin D were lower across most age and sex groups, adding to the ongoing deficiency.
Dr Carrie Ruxton, member of the Meat Advisory Panel (MAP), said: “These new data confirm once again that significant numbers of teenage girls are compromising their health because of a lack of iron in their diets. By limiting their intake of iron-rich foods, such as red meat, girls are doubly disadvantaged in health terms. A low iron status can cause anaemia, which may lead to fatigue and poor cognitive function, therefore affecting teenagers’ ability to study for examinations.” (The MAP is supported by an unrestricted educational grant from EBLEX and BPEX.)
Most people in the UK obtain the majority of their vitamin D by exposure of skin to sunlight(2). Low vitamin D levels are now common in the UK and many do not obtain enough vitamin D through sunlight exposure. As there are few dietary sources of vitamin D3, red meat plays an important part of your diet as it contains easily utilised vitamin D.
The National Diet and Nutrition Survey (NDNS) found 44 per cent of girls aged 11-18 years and 22 per cent of women aged 19-64 years had mean iron intakes of below the LRNI. Teenage girls are also only eating half their recommended portions of fruit and vegetables. The NDNS is a continuous cross-sectional survey, designed to assess the diet, nutrient intake and nutritional status of the general population aged 18 months upwards living in private households in the UK. The NDNS involves an interview, a four-day dietary diary and blood and urine samples.
For more information and advice on the role of meat in your diet please click here. However, it is worth noting that these vitamins and minerals are also available in vegetarian diets, assuming that a balanced diet is consumed.
REFERENCES
(1) B Bates, A Lennox, C Bates, G Swan. National Diet and Nutrition Survey: Headline results from Years 1 and 2 (combined) of the Rolling Programme (2008/2009 – 2009/10). Department of Health and Food Standards Agency.
(2) Department of Health (1998). Nutrition and Bone Health; with particular reference to calcium and vitamin D. 49. London: The Stationery Office.
Foods that harm, foods that heal?
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Annual Study Day
for Freelance Dietitians and Nutrition Professionals
“Foods that harm, foods that heal?”
Date: 14th March 2012
Venue: Heythrop College, 23, Kensington Square, London W8 5HN
Cost: £20 FDG members (including lunch and refreshments); £30 non-members
Topics include: the latest on Nutrition and Health Claims – what can freelancers say within our professional code? An update on coffee and health – what’s new in the research? Heart health – bridging the gap between the latest science and practical advice; news from the “Free from” market and lots more! Visit the Freelance Dietitians Group page of the BDA website for programme details. This popular annual event is not to be missed for:
- An update on hot topics
- Networking opportunities
- CPD
And, new for 2012, an exhibition with the latest information on relevant products and resources.
Book your place now! Contact: Juliet Rushent, FD administrator at: admin@freelancedietitians.org, or visit the Freelance Dietitians Group website page on the members site of the BDA website: www.bda.uk.com
BBC Food and Farming Awards 2011
Photo credit: BBC
These awards feature those that go above and beyond to produce and market the food we eat. Here are this year’s Food and Farming Awards winners, taken from the BBC Radio 4 website :
The Finalists and Winning Entries
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BEST FOOD MARKET
Where is Britain’s best food market? It can be a regular street, WI or farmers’ market, but what we’re looking for is the market that best serves its local community providing fresh, high quality and affordable food, particularly in areas neglected by other retailers.
Winner in 2011: Bolton Market, Ashburner Street, Bolton
East Oxford Farmers’ and Community Market, off Cowley Road, Oxford
Maltby Street, near Tower Bridge, London
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BEST TAKEAWAY
Whether it’s good old fish and chips, Middle Eastern falafel or an inspirational curry we want to celebrate the people taking takeaways and street food to a whole new level. And it’s more than just great taste, we want to hear about excellent, freshly made meals that use carefully sourced ingredients and provide value for money.
Winner in 2011: Jack and Linda Mills, The Brighton Smokehouse, under-the-arches, Brighton
The Sea Tree, “alternative fish bar”, Cambridge
Rico’s Pizza Shack, mobile wood burning oven, Oxfordshire
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BEST FOOD PRODUCER
Open to anyone who produces food -whether it’s cheese, meat or pies, salads, cakes or chocolate. We’re looking for companies or individuals using quality ingredients and a lot of expertise to create an excellent, fairly priced, finished product.
Winner in 2011: Loch Arthur Creamery, Camphill Community, Dumfries, Scotland
Golspie Mill, Sutherland, Scotland.
Alder Tree Fruit Ices, Alder Carr farm, Needham, Suffolk.
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BEST DRINKS PRODUCER
Do you know of an inspirational brewer, wine maker, distiller or juice-maker, using carefully sourced ingredients and skill to produce an outstanding drink? We want to hear about the people bringing new ideas to the world of drinks, as well as those keeping traditions alive.
Winner in 2011: The Bristol Beer Factory, Bristol
Bruichladdich Distillery, Isle of Islay, Scotland
The Chapel Down Winery, Tenterden, Kent
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BEST LOCAL FOOD RETAILER
This award celebrates all those local shops that make our lives more delicious, from butchers and farm shops to bakers and delis. Tell us about the retailer near you not only selling delicious fresh produce but also making a difference to the community -and to the producers who supply it.
Winner in 2011: The Brockweir and Hewelsfield Village Shop, Chepstow
Hawkshead Relish Company, Hawkshead, Cumbria
Pink Pig Farmshop, Holme, Scunthorpe, Lincolnshire
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BBC FARMING TODAY, FARMER OF THE YEAR AWARD
The award for someone who has risen to the challenges of sustainable farming in the 21st century and who has been a source of encouragement and inspiration to others interested in food production and the countryside.
Winner in 2011: Andrew Hughes -Trinley Estate, Andover, Hampshire
- Paul Sousek -Cottage Farm, Jacobstow, Cornwall
- Adrian Dolby – Barrington Park Estate, Burford,
Oxfordshire -
BEST “DINNER LADY”/ PUBLIC CATERER
We’re looking for cooks who make mealtimes in our hospitals, care homes, schools or workplaces a delight. We’re looking for tasty and healthy food prepared on the premises with fresh, carefully sourced ingredients, particularly in our less celebrated institutions.
Winner in 2011: Wayne Wright, Harper Adams University
College, Shropshire>Carol McMath, Kibble Education Centre, Paisley
Libby Lewis, Farley Hill School, Eat Smart Café, Berkshire
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BEST RETAIL INITIATIVE
We’re interested in an innovation that’s improving the way good quality food is sourced and sold. It could be an initiative by a national supermarket, a wholesaler, a website, or a chain of food shops -any imaginative idea transforming your access to great produce with an original idea.
Winner in 2011: The True Food Community Co-operative Limited, Berkshire
The Ice Organisation, Tunbridge Wells, Kent
Thorntons Budgens Stores, Crouch End, north London
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DEREK COOPER AWARD
Named after The Food Programme’s first presenter, for the individual or organisation doing most to bring about real change in our relationship with food. From grassroots community projects to academic research and campaigns,
this award aims to recognise the unsung heroes whose work has increased our access to, and knowledge and appreciation of, good food.Winner in 2011: The Food for Life Partnership, Bristol
Andrew Whitley, baker and “real bread” campaigner
FareShare, food charity, fighting hunger & tackling food waste
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BBC FOOD CHAMPION OF THE YEAR
Who has inspired you to think differently about food? It could be a writer, broadcaster, blogger or television chef; any commentator who in the past twelve months has used their work to give us fresh insights into the food we eat. So
tell us about the person you believe has helped bring about a wider passion for good food, demystified great cooking and helped explain the world of food in general.Winner in 2011: Hugh Fearnley-Whittingstall for work on the Fish
Fight campaign.
Who inspires you?