Changing diets over the past 75 years British Nutrition Foundation Do not change the font, size or position. Edit text, as necessary (amend, delete). Do not position text, photos, charts and graphs over the BNF logo or the top/bottom banners. Alex White 24/03/2018 Cardiff conference

Changing diets over the past 75 years The Family Food Survey Family food survey timeline Fruit and vegetable consumption over the past 75 years Meat consumption over the past 75 years How the composition of red meat has changed How to cut down on saturated fat Nutrition in the news Summary

The family food survey Family Food has existed in one form or another for 75 years straight. Started in 1940 with the first report published in 1951. The data produced have been used to support and inform Government policy, as well as academic research. http://bit.ly/2mm7WfC

Family food survey timeline https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/597666/FF75Timeline-09mar17.pdf http://bit.ly/2r4JeVM

Family food survey timeline 1951 - UK's first supermarket opens - in South London. 1953 – 40% of household expenditure spent on food (20% in 1985, 10.7% in 2005). 1954 – Food rationing ends. 1956 – 8% of households own a fridge (33% in 1962). 1970 – 3% of households own a freezer (23% in 1975). 1989 – 41% of households own a microwave (92% in 2015). 1993-1997 – Number of coffee outlets grew by 847%. political, technical and cultural changes 1952, sugar, butter, cheese, margarine, cooking fat, bacon, meat and tea were all still rationed

Family food survey timeline 1945 – 30% of household energy expenditure on bread (11% in 2014). 1993 – Skimmed milk purchases overtake whole milk for the first time. There have also been changes in meat and fruit and vegetable consumption over the past 75 years.

Changes in fruit and vegetable consumption Family Food Survey, 2015

Changes in fruit and vegetable consumption Overall purchases of fruit and vegetables rose slightly between 2012 and 2015. Consumers spending more on fresh vegetables and fresh fruit. Spending on processed vegetables and fruit fell during the same period. 11% of fruit and vegetables consumed in 1947 were home grown. In 2015, 3.8 per cent of all the fresh fruit and vegetables entering the household came from free sources, mainly gardens and allotments. Family Food Survey, 2015

Changes in fruit and vegetable consumption in Wales National Survey for Wales 2016 NDNS Wales 2015

Changes in fruit and vegetable consumption in Wales 8% of adults in Wales did not consume any fruit or vegetables the previous day. National Survey for Wales 2016

Changes in fibre consumption Family Food Survey, 2015

Changes in meat consumption Since 2007 – Purchases of beef have fallen by 18.7% and purchases of lamb have fallen by 36.8%. 2015 consumption – Beef and veal: 102 grams/person/week Mutton and lamb: 35 grams/person/week Purchases of raw carcase meat have been on a downward trend since 2010, and after a spike last year, fell again by 4.2 per cent in 2015. Beef, which accounts for around half of raw carcase meat purchases increased by 1.0 per cent on 2014, but fell by 1.5 per cent on 2012. Purchases of pork were 9.5 per cent down on 2012 and 12 per cent down on 2014. Before 1953, chickens were mainly reared for their eggs not their meat. In that year the first chicken “broiler shed” opened and from this point on chicken’s popularity grew and it is now our most popular meat. During and just after World War II pork and fish purchases were affected in different ways. During the war home production of bacon was sacrificed to save on animal feed and with rationing and short supplies of bacon and ham plus the high cost of pork compared to other meats, this led to a sharp fall in purchases. Communities set up neighbourhood Pig Clubs to buy a pig, then feed it scraps from the households involved. In many towns, the councils put food waste bins in the streets into which went peelings and scraps to be sent to farms to feed pigs. From a spike in 1944 when supplies were around 90 per cent of pre-war levels, purchases fell to their lowest point in 1947 and gradually increased to mid-war levels by 1950. Family Food Survey, 2015

Meat consumption in Wales NDNS Wales 2015 The Food & You Survey, 2016

Red Meat http://bit.ly/2rDrwdY Government advice is to limit consumption of red and processed meat – those who eat more than 90g per day are advised to reduce this to 70g, which is the average level of consumption in the UK. Red meat; is rich in many essential nutrients; is one of the most bioavailable sources of dietary iron; The protein in red meat contains all the essential amino acids. Advances in animal husbandry and butchery techniques over the last 40 years have resulted in a reduction in the fat content of carcass meat by 10-30% (Meatandhealth.com). http://bit.ly/2rDrwdY

Saturated fat Some types of red and processed meat are high in fat, especially saturated fat. Eating a lot of saturated fat can raise cholesterol levels in the blood. Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels and replacing it with unsaturated fat can help reduce blood cholesterol. Having high blood cholesterol raises your risk of heart disease. Meatandhealth.com

Changes in saturated fat consumption Family Food Survey, 2015

Percentage contribution of food groups to average daily saturated fat intake National Diet and Nutrition Survey, 2016

Percentage contribution of food groups to average daily saturated fat intake National Diet and Nutrition Survey, 2016

How to cut down on saturated fat and make healthier choices with meat Choose leaner cuts of meat. Try to limit meat products that are processed (e.g. sausages, burgers, pate, chorizo, salami) as they can be high in fat and/or salt. Trim off any visible fat. Try to grill or bake instead of fry. If roasting, place on a metal rack over a roasting tin to allow the fat to run off. Minimise the use of fats such as butter or oils when cooking meats and avoid adding extra fat where possible e.g. by using a non-stick pan. Drain the fat from your cooked mince before adding vegetables, herbs, spices and sauces. http://bit.ly/2DAghID

The family food survey Has enabled dietary trends to be analysed helping to predict future consumption. Allows consumer reaction to political, technical and cultural changes in the food sector to be identified. ‘Family Food data provides insights into the way we live through the food we buy.’ http://bit.ly/2mm7WfC

Nutrition in the news Childhood Obesity Plan – includes introducing a soft drinks industry levy and taking out 20% of sugar in products (reformulation). Sugar Tax - a tax on sugar-containing soft drinks will come in from April 2018 across the UK with the levy invested in programmes to reduce obesity. SACN (Scientific Advisory Committee on Nutrition) report on saturated fat and health due in the first quarter of 2018. Recommendations on calories for meals eaten out should be coming out this spring. Children receive the highest proportion of their added sugar intake from such drinks.

PHE Calorie reduction programme Estimates of the excess calories consumed by overweight and obese children and adults of different ages. Plans for a programme of work with the food industry to reduce calories by 20% by 2024, in 15 savoury food categories using reformulation and /or reductions in portion sizes. The launch of the One You campaign, Know your numbers, giving ‘a rule of thumb’ for adults on the calories to consume at main meals. http://bit.ly/2FXzge9

Summary Many changes in food consumption over the last 75 years. Many have been due to political, technical and cultural changes. With regards to meat; poultry consumption has increased since 1952 and in the last 30 years fish consumption has increased slightly whilst red meat consumption has decreased. The saturated fat content of red meat has reduced over the past 40 years. There are government initiatives in place for further improvements in the nation’s diet.

Further resources Family food survey http://bit.ly/2m30KDw National Survey for Wales http://bit.ly/1FKI3bd Food Statistics Pocketbook http://bit.ly/2yH4YYx British food and farming at a glance http://bit.ly/22hczV1 National Diet and Nutrition Survey (NDNS)  http://bit.ly/2cyKbvB SACN (Scientific Advisory Committee on Nutrition) http://bit.ly/1OazV8C Food Statistics Pocketbook covering the economic, social and environmental aspects of the food we eat

BNF resources Food a fact of life http://www.foodafactoflife.org.uk British Nutrition Foundation https://www.nutrition.org.uk/

Thank you Alex White a.white@nutrition.org.uk Do not change the font, size or position. Do not position text, photos, charts and graphs over the BNF logo or the top/bottom banners. Edit text, as necessary (amend, delete). For further information, go to: www.nutrition.org.uk Why not follow us on twitter? @BNFevents @Foodafactoflife