1. The Healthy Eating Healthy Living Project Sarah McCashey Healthy Eating Healthy Living Co-ordinator

2. Main Project Aim Address longstanding health inequalities associated with poor nutrition “People with intellectual disability have significantly higher age-adjusted rates of mortality and morbidity than their non-disabled peers.” “There is now substantial evidence to suggest that people with intellectual disabilities are much more likely to be overweight or obese than the general population.” “Over 80% of adults with intellectual disabilities engage in levels of physical activity below the minimum recommended level.” (Robertson et al. 2014)

3. Healthy Eating Healthy Living Training Pack Encourages healthy eating Step-by step programme Sugar Fruit and Vegetables Fat Fibre Salt

6. 6 Month Key Milestones Who’s Involved so far? Push Giraffe Perth College The Supported Living Team Kinnoull Day Opportunities

7. Added Value Food Diary Pedometers Taster Exercise session Community Nurse Visit Teeth Awareness Sessions Alternative Therapist Taster Exercise sessions/Swimming Pool Budget Sheets Allotment

8. Main Milestones to Date 5 Organisations delivering the pack at this time 4 organisations will be running within the upcoming month

9. Sustainability Peer Lifestyle Coaches Recruitment of Volunteers Steering Group

10. Financial Costs Start up: - Printing Costs - Eatwell Plate Table Mat £45.00 Projected Cost per session: £7.00 Projected Cost per person: £1.00

11. Case Study 1 Fruit and Veg Consumption Food labelling

12. Case Study 2 Exercise level - > 15miles Fruit and Veg consumption

13. Case Study 3 Weight Loss

15. ParticipantChange made 1Walks more, and eats much more fruit 2Has stopped putting sugar in coffee 3Unsure 4Eats the baked crisps instead of full fat 5Eats dried fruit now 6Gets off the bus one stop earlier than usual 7Unsure 8Eats mango now after tasting it in the group 9Has diet drinks instead of full sugar ParticipantComment 1No changes made 2 Her dad adds lot of salt on his food, she has encouraged him to cut down on this. 3Using cottage cheese instead of cheddar 4Having baked crisps instead of full fat 5 Eating much less sweets and is now having breakfast every day. He is now feeling better throughout the day. 6Have much more fruit in diet 7Have less salt, and eat less bags of crisp 8Exercises more and now has green milk 9Eats brown bread now 10Only has sweeties on special occasion

16. Challenges Staff Capacity Compliance issues Nutritional knowledge and cooking skills of supporting staff

17. Recommendations and future work Contractual development More direct training with staff members – Community Cookit