Warwickshire food for health update
A food strategy was first developed in Warwickshire in 2001 by the Warwickshire Food for Health Group. Its aim was to help people improve their food intake through awareness and knowledge of the components of a nutritious diet, weight control, safety and quality of food and food choice. As well as increasing awareness of food and health messages, the strategy aimed to help organisations put them into practice.
The Warwickshire strategy also needed to fit in with evolving structures such as Local Strategic Partnerships and changes in both local government and the NHS. In order to achieve the aims of the strategy, existing activity needed to be co-ordinated and effective.
The Food for Health Group aimed to develop projects through sub groups. A food liaison committee already met to co-ordinate work relating to food safety, but a five a day and catering (Heartbeat) group was set up.
In 2007 the strategy was updated to reflect the changing priorities relating to food and health across Warwickshire. Since the strategy was first written, Warwickshire had developed an obesity strategy and a group leading on the promotion of Breastfeeding. Work relating to the strategy now focuses on reducing inequalities specifically with young people and frail older adults, as poor food choices have a greater impact on these people due to their increased health risks.
Aims and Objectives
The multi-agency “Food for Health Group” was set up in October 2001 ‘to increase awareness of the relationship between food and health and to positively promote a pattern of healthy eating’.
The groups’ terms of reference were revised in 2006.
- Work in partnership with other strategic groups (national, regional and local) to formulate a Warwickshire wide food strategy to link with obesity and physical activity strategies.
- Expand and strengthen the link between obesity and physical activity.
- Influence and initiate joint strategies for health and wellbeing improvement and link with other local initiatives where appropriate.
- Oversee and ensure that two-way links exist between the health and wellbeing themes and the Community Plans
- Define, collate and examine data to inform future county-wide priorities.
- Support the delivery of food related actions, initially within existing resources, which address national, regional and local plans and strategies. In particular the Local Area Agreement food related priorities, targeting action to reduce health inequalities.
- Develop and implement a mechanism for sharing and disseminating good practice.
- Identify innovative and quality initiatives using available data which maximise current resources and multi agency working; producing effective results in relation to health improvement.
- Identify and bid for potential sources of funding to implement plans
- Review the effectiveness of WFFHG outcomes through the development and monitoring of targets.
Increasing the number of people reporting that they are eating 5 a day is a Local Area Agreement Indicator in Warwickshire, and the Food for Health Group is responsible for reporting on progress against targets. Consumption of fruit and vegetables is a question in the County Council Annual Survey
Partners
This is an inclusive group which welcomes support/contributions from agencies/individuals internally and externally who can help enhance the work of the group.
Current membership is extended to: NHS: Dietetic Services, Public Health, District & Borough Councils: Health Improvement, Environmental Health, WCC: Adult Health & Community Services (Health Improvement, Warwickshire Trading Standards) Children, Young People & Families (Education) Resources (County Caterers)
Voluntary Groups: Agenda 21(Warwick District) Healthy Living Network (Nuneaton & Bedworth)
Membership will also be extended to other interested groups e.g. WI, voluntary sector, food producers, hospitality trade. Working groups will be set up to address specific issues. Membership of these groups can include individuals and organisations not represented on the strategy group.
Methodology
Each year the group reviews and updates its action plan. Sub groups are set up to develop specific initiatives. The strategy encourages partnerships where local communities work with professionals and retailers to improve access to and availability of food.
The Group has found it beneficial to have static key group members with other interested individuals attending occasional main, or sub group meetings. The sub groups are now the Heart Beat Award and Vulnerable adults groups. The 5 a-day subgroup was brought to a close in 2009.
The main group meets four times a year, the meetings are based around the action plan. These meetings are booked a year in advance. Members of the group also attend regional and national meetings e.g. Regional Food Policy Group, Regional Food in Schools Meetings, School Food Trust Meetings. The Food for Health group reports to the Healthier Communities & Older People Partnership Board which reports to the Public Service Board and is therefore linked strongly into the formal county partnership structure.
The Food Strategy has enabled informal contacts between food and health professionals to become formalised through the action plan. A key activity for 2008 which continues into 2009 was to map activity relating to food and health across Warwickshire. This will strengthen the links between the group and Food in Schools, Healthy Schools and the work partners are undertaking in Children's Centres, Schools and community settings in initiatives like Food Co-ops, Cook and Eat Sessions and Healthy Eating workshops.
The Food Strategy is now mentioned in the partners’ respective service plans.
Example of a completed food strategy sub project
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Warwickshire NHS and the County Council developed a healthy food policy. The policy has been developed to ensure that when staff or visitors eat food provided by the NHS or County Council, it will
The aim is to increase the choices offered so that staff and visitors who wish to eat healthy food are able to make that choice. It is not the intention to ban less healthy foods or dictate what food and drink staff bring into work. Most of the NHS locations with a restaurant/cafe already provide these healthy choices and have an award from their local council to acknowledge their high standards. Policy implementation is now being extended to cover food ordered for training or bought in by reps. Training departments and staff who organise refreshments for meetings need to be aware of the policy as do departments who invite companies to bring in refreshments when they give presentations. As well as the issuing the full policy and guidelines to staff , there is also a separate audit tool which can be used to find out how healthy the meals provided are, and a checklist to give to suppliers . |
Resources
No extra funding has been received for the work of the group. Individual partners would have undertaken much of the work, but elements would have been fragmented. Working together increases the impact of the work. The partners contribute officer time and facilitate meetings.
Evaluation
A report is produced each year describing the activity of the group as a whole, and the work of member organisations. An exercise was carried out in 2003 and 2008/09 to map the range and quantity of food related work being undertaken across Warwickshire. It has identified a wide range of professionals, workers, groups and organisations involved in promoting health through food. In 2003 fifty-nine initiatives were identified, by 2008 this had increased to 104, and data is still being collated. Five a day targets have been achieved. The target is to increase the % reporting that they consume 5 a day.
Reported consumption of fruit and vegetables
| 2003 | 2004 | 2005 | 2006 | 2007 | |
| LAA Target | 22.5 | 23.5 | |||
| None | 7.0% | 2.9% | 2.4% | 2.5% | 1.4% |
| One | 21.7% | 14.0% | 11.8% | 11.6% | 9.4% |
| Two | 12.7% | 21.2% | 16.0% | 20.2% | 19.7% |
| Three | 29.6% | 23.3% | 24.3% | 20.6% | 23.5% |
| Four | 14.4% | 18.3% | 22.5% | 18.5% | 19.5% |
| Five | 14.7% | 20.4% | 23.0% | 26.6% | 26.5% |
2008 -no data was collected, but the target was 24.5%.
Lessons Learned
- No extra funding
- Difficulties when different providers cannot agree about priority work
- "Doers" put off by discussion of strategy
- Difficulties in involving local people in the project
We have discovered that partnership working is hard but rewarding. We appreciate that while Warwickshire is a county containing a diverse population with differing needs, there are issues that can be addressed at a county level. This helps us work effectively.
We have found that work carried out in one part of the county for a specific group of the population is easier to adapt for a different group than starting from scratch. Working in partnership helps us to work more efficiently.
The key to working efficiently and effectively is knowing what else is happening in your area and who has the same interests and is willing to work with you.
Future Developments
The group will continue to meet and its work will evolve as targets change.
Contact Details
Contact Name: Ruth Breese
Job Title: Chair of the Food for Health Group and Community Dietitian
Email: Ruth.breese@swh.nhs.uk
Organisation: South Warwickshire NHS
This case study is an update of Warwickshire food for health
This case study added 20/06/09