South Tyneside Nutrition Project
PHE ePoster Library. Wilkinson J. 09/12/18; 221419; 52
Mrs. Justine Wilkinson
Mrs. Justine Wilkinson
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Abstract BackgroundThere is recognition of the influence the obesogenic environment has on lifestyle choices with an association between high levels of obesity and density of access to hot food takeaways. This project focused on an educative approach working with existing Bangladeshi food businesses to amend their most popular menu choices.MethodEnvironmental Health staff contacted local Bangladeshi food businesses with three businesses selected and retained throughout the lifespan of the project. Basic nutrition training was delivered to participating business staff. Each business was visited an average of six times to review current menu choices, agree recipes that could be modified and weigh ingredients. Recipes were run through 'Nutrical' software to identify baseline information for calorie, fat, salt and sugar content and identify components that could be modified. Reformulated recipes were developed and a calorie counted menu developed for each business to be promoted alongside existing menus.ConclusionModification of dishes, whilst still retaining taste was achieved through base sauce reformulation, use of smaller takeaway containers and use of measuring spoons to promote consistency in ingredients used per dish. Menus with calorie displayed information were produced with the majority of main dishes adapted to be under 400 calories. Feedback from the businesses suggests the changes were simple to make and that customers were open to trying them with repeat custom from those motivated by calorie content. The businesses involved have been positive about the closer working arrangements with Environmental Health particularly appreciating the participatory approach.
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