Liverpool eatright

Liverpool waterfront

Liverpool waterfront (Photo credit: djmcaleese)

Food Champion Application: Improving community diet and nutritionLiverpool City Council and PCT have created the ‘Eatright Liverpool’ project to help takeaway businesses and restaurants offer healthier dishes by suggesting ways to reformulate popular meals and by identifying inherently more healthy options.
Currently working closely with Liverpool John Moores University (in the research phase) on recipe development and evaluation, this ongoing project will also provide training for catering staff on food hygiene and nutrition. The provision of nutritional software for businesses to assess the nutrition content of their dishes is also being explored. If the research proves successful, participating establishments promoting the nutritionally improved meals will be entitled to display the ‘Eatright Liverpool’ Award Certificate.
Liverpool City Council Trading Standards Department (TSD) analysed 300 takeaway meals for various nutritional parameters. Many meals had excessive amounts of salt, fat and calories. One meal was found to contain nearly 5 times the RDA of salt for an adult (6g).
A study –“Survey of Food Habits and Attitudes in Liverpool” commissioned by Liverpool Primary Care Trust (Jon Dawson Associates, 2007) found that, of the residents interviewed, 39% eat takeaway meals or fast food once or twice a week. Importantly, 45% of the younger age groups (20-24 year olds) eat from these outlets once or twice a week. At these levels, takeaway food has become established as a regular part of the diet for Liverpool residents and as such plays a major role in public health. A comprehensive Literature Review (as yet unpublished) of 164 research and academic papers undertaken by Liverpool John Moores University (LJMU) for TSD resulted in a number of recommendations for further research to include
•A better understanding of the consumer –nutrient environment
•An understanding of the geographical provision of takeaway food in the city
•A consideration of points of purchase intervention – nutritional labelling or signposting
•Nutritional education for businesses and consumers
•Recipe development and reformulation to produce healthier options of popular meals
•Incentives or awards to engage businesses

For more information, please visit FOOD VISION

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