1. NHS Grampian Presented by Maria Nika Healthy Helpings Co-ordinator Community Dietetics Department

2. Presentation Outline What is Healthy Helpings? Content of the sessions Statistics Referral process Promotional materials

3. What is Healthy Helpings? Is a free 8 week course which offers a fun, interactive & informative way of finding out more about healthy eating, a healthy lifestyle & the best ways to put it into practice in every day life. Group course / Up to 12 participants per group. Body Mass Index (BMI): above 25.

4. Content of the sessions Week 1 - Introductory Course structure & content. Principles of energy balance & process of change. What is a sensible target weight & rate of weight loss. Benefits of weight loss. Provision of HH Diaries.

5. Week 1: Healthy Helpings Booklets Daily Eating & Activity Diary. Weekly Eating & Activity Goal Diary.

6. Healthy Helpings Booklets Why use the booklets? Recording behaviour & setting goals helps participants to: –Become aware of their habits. –Realise when they can improve their eating & activity. –Remember what they want to change. –Remember how they want to change it. –Deal with barriers.

7. Content of the sessions cont. Week 2 – Introduction to healthy eating (1) The food groups which make up the ‘Eatwell Plate’ model. Benefits, appropriate portion sizes & choices from the fruit & vegetable / bread, rice, cereal, potato & pasta group. The contribution that these 2 particular food groups can make to our fibre intake.

9. Content of the sessions cont. Week 3– Introduction to healthy eating (2) Benefits / Appropriate portion sizes / Healthiest choices from: Meat, fish & alternatives. Milk & dairy foods. Fatty & sugary foods.

10. Content of the sessions cont. Week 4 – Physical Activity Benefits of Physical Activity (PA). Current recommendations with regard to PA. Own current level of PA & how the best way to increase this safely. Local opportunities to increase PA.

11. Content of the sessions cont. Week 5 – Meal Planning How to practically apply the ‘Eatwell Plate’ model to meals & snacks. Quick, easy, healthy meal ideas & efficient food shopping. Drawbacks of ready-meals & considerations when eating out.

12. Content of the sessions cont. Week 6 – Reading Labels What popular ‘product statements’ actually mean & how to interpret ingredient lists. Week 7- Fluid & Alcohol Importance of Fluid The effect of Alcohol on calorie intake. Current recommendations.

13. Content of the sessions cont. Week 8 – Looking ahead Coping with relapse & special occasions. Monitoring their weight. Sources of support to maintain motivation. Participants complete: Post-course quiz / Course evaluation form.

14. Statistics August 09 to April 10 April 10 to April 11 April 11 to present 21 Classes: 13 City 8 Shire 37 Classes: 20 City 17 Shire 31Classes: 13 City 18 Shire 208 Individuals 437 Individuals Reports available on Hinet: Healthyweight Grampian

15. Statistics cont. April 2010 to April 2011 No of Classes Delivered 37:20 City/17Shires No of individuals437 High Attenders201 (45.90%) No of Females338 (77.30%) No of Males99 (22.60%) Mean Weight Loss3.1Kg

16. Referral process Moving towards self-referral. ICP to be available on: www.hi- netgrampian.org/healthyweightgrampian

17. Promotional materials New leaflets Post cards Registration forms Pull up banner

18. Patient Experience Crimond Group Well North