May 2017
Welcome to the ebulletin Welcome to the May edition of the Public Health Network Cymru ebulletin. This month’s spotlight topic is Food Safety. The Network has recently held two events. The first one held on the 15 March in Cardiff was a conference on Adverse Childhood Experiences and the latest one was a seminar which focused on Behaviour Change and Addictive Behaviours held at Bangor University on the 4 May. Both events were well attended and received positive feedback from attendees. Presentations and a short video from both days are available on the ‘past events’ section of the website. At the time of writing this month’s e-bulletin we are in the middle of our yearly road show entitled ‘Promising Practice’. We are visiting four venues across Wales (Conwy, Rhayader, Carmarthen and Cardiff) and the events have been a chance for us to update existing and new members on developments within the network. A large part if the day is focused on giving local projects a chance to showcase their work either by a presentation and/or a stand. This provided us with the opportunity to promote the Shared Practice Directory and we’re pleased to say we have had a number of new submissions during the last few weeks. For our ‘On the Spot’ section this month we chat to Maureen Hillier who has recently become the Network’s 1000’th member. We thought it would be a good opportunity to ask Maureen a few questions about her role and why she became a member of the Network. If you have any news or event items that you would like to see included in next month’s issue please email publichealth.network@wales.nhs.uk
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od For Thought Spotlight on Food Safety
Food safety encompasses not only the prevention of gastro-intestinal illnesses caused by bacteria and viruses, but also the avoidance of harm from chemical contamination and the ingestion of unwanted physical contaminants such as glass or metal. Food poisoning can cause serious illness, and some types can lead to permanent disability or even death. (CIEH, 2017) Food safety is important not only for food businesses but in the home, particularly as we approach ‘barbecue season’. The Food Standards Agency in Wales aims to be trusted as Wales’ most reliable source of advice and information about food. Their sphere of influence is ‘from farm to fork’ – in other words, from the point where food is grown or manufactured until it arrives on your plate. (FSA Wales, 2017)
Food Safety in the Home The Food Standards Agency (FSA) provides a wealth of information for the general public as well as businesses about Food Safety. The website provides tips on how to save money and time and reduce waste by eating, cooling or freezing food by its use by date: 1. 2. 3. 4. 5. 6. 7. 8.
Plan your meals ahead Don’t trust the sniff test! Batch cook and freeze multi buys Freeze food up to the use by date Wrap up Freeze both raw and cooked meats Eat frozen food within 3 to 6 months Defrost overnight in the fridge
Further detail about the ‘quick tips’ as well as Use By and Best Before dates can be found on the FSA Website
Safe Summer Eating Toolkit Over the summer period, the Food Standards Agency will be running consumer-facing communication themed around Safe Summer Eating. This activity will launch with Food Safety Week on Monday 19 June 2017. They will be promoting good food hygiene behaviours at home, focusing on correct behaviours relating to chilling and cooking. This year’s Food Safety Week will be themed around barbecuing safely, including thorough cooking of burgers.
Food Safety Week (10-16 June 2017) Food Safety Week is an annual event held to promote the importance of good food hygiene in the home. There are a number of resources on the Food Standards Agency Website which can be used in local Food Safety Week events. The materials include leaflets, posters, a schools booklet, balloons and stickers. Resources are available throughout the year, not just for Food Safety Week, so if you are planning on organising an event to promote good food hygiene, you can still order posters, leaflets and other materials. There are also resources available on the Twinkl Website suitable for use within schools.
Food Hygiene Rating Scheme The food hygiene rating or inspection result given to a business reflects the standards of food hygiene found on the date of inspection or visit by the local authority. The food hygiene rating is not a guide to food quality. The scheme is run by local authorities in England, Northern Ireland and Wales and applies to restaurants, pubs, cafes, takeaways, hotels, supermarkets and other food shops. Information about the Food Hygiene Rating Scheme can be found on the FSA website where you can also search by a business name or within a Local Authority area.
Food Safety and Sustainable Diets By Pamela Mason: Registered Public Health Nutritionist How can people be fed sustainably and safely? For public health professionals, the first thing that may spring to mind about eating sustainably is a diet with a low carbon footprint and how that can be achieved alongside the importance of eating for health. The evidence of diet’s impact on both public health and the environment has grown in recent decades. According to the 2015 Welsh Health Survey almost 60 per cent of adults are either obese or overweight and Wales has the highest prevalence of type 2 diabetes in the UK, with 7.1% of people aged 17 and over living with the condition. The effects of climate change, not least the apparent greater risk of flooding, are having greater impacts on food production, and food and farming need to play a central role in Wales’ ambitions to reduce carbon emissions by 85% by 2050. The good news is that eating more sustainably could contribute to addressing these issues. In a new book on Sustainable Diets I have co-authored with Professor Tim Lang (professor of food policy, City University, London) we explore the case for sustainable diets using a multi-criteria approach. This approach draws on the Food and Agricultural Organisation’s definition of sustainable diets as “those diets with low environmental impacts, which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy, while optimizing natural and human resources.” This definition and work done by Professor Tim Lang while he was a member of the UK government Sustainable Development Commission precludes sustainable diets being viewed through a narrow lens. Every issue is to be tackled – nutrition as much as food safety, use of land as much as access to a healthy diet for everyone, biodiversity as much as food waste, animal welfare as much as fair rewards for those who work in the food system. A good food system is seen as one that creates the conditions to meet all these goals and one that does not prioritise short-term gains over long-term losses. Food safety is a key issue for sustainable diets and covers many issues from farm to plate, including microbial and chemical contamination and food hygiene. Consumers, policy makers and industry all have a responsibility for food safety. In the context of food safety, antimicrobial resistance is becoming an increasing issue for human health as it threatens the effective treatment of an increasing range of infections. It is a global problem, which has been projected to be the cause of 10 million deaths annually by 2050. The role that food plays in the problem of antimicrobial resistance is of concern because food may carry antimicrobial resistant genes, which then spread to other bacteria in the human gut. A whole range of practices such as animal husbandry, inappropriate use of antibiotics in animals (Including food producing animals) and humans, food handling and how we irrigate our crops might affect the spread of antimicrobial resistance to our food and ultimately to us. Sustainable Diets are a key part of the conversation about antimicrobial resistance and food safety, as such diets focus on less but better meat, for example. Less but better quality meat derived from sustainable food and farming systems with an emphasis on grass rather than grain for feeding cattle and sheep has the capability to improve public health, management of the environment and animal welfare with reduced use of antibiotics which could contribute to reducing antimicrobial resistance.
A sustainable diet is one based around wholegrains, legumes, vegetables and fruits. Meat (if liked), dairy products, and fish from certified sources, should be consumed in moderation with very limited consumption of foods high in fat, sugar and salt and low in micronutrients (eg confectionery, crisps, sugary drinks) In our book, Professor Lang and I have argued the need to set Sustainable Dietary Guidelines not only to help consumers understand what is meant by a sustainable diet but to send a clear message to the whole of the food system. Public Health England has taken a very important first step in including some sustainability messaging in the updated Eatwell Guide, but there is still some way to go to truly embed this within dietary guidelines, and have a real effect on food consumption. Wales could consider establishing sustainable dietary guidelines with more explicit messaging. This would be an important step in shifting eating patterns to those that are more sustainable. Also important is that sustainable dietary guidelines would fit well with the goals of the Well-Being and Future Generations Act, including a healthier Wales, a more resilient Wales, a more equal Wales and a more globally responsible Wales. Mason P, Lang T. Sustainable Diets. How Ecological Nutrition Can Transform Consumption and the Food System. Routledge. March 31, 2017.
Get Cooking with NUTRITION SKILLS FOR LIFE By Laura Low: Cardiff Flying Start Dietetics Lead
NUTRITION SKILLS FOR LIFE™ is a programme of quality assured nutrition skills training and initiatives developed and co-ordinated by dietitians working in the NHS in Wales. The programme aims to support a wide range of community workers, including those from health, social care and third sector organisations to promote healthy eating and incorporate food and nutrition skills into their work. Get Cooking is an Agored Cymru accredited 8 week cooking skills course for community members delivered as part of NUTRITION SKILLS FOR LIFE™. In Cardiff Flying Start, a Dietetic Support Worker and Community Nursery Nurses (CNNs) deliver Get Cooking courses for families with young children. The Flying Start CNNs have undertaken Agored Cymru accredited level 2 food and nutrition skills training and an additional Get Cooking facilitator workshop. This team of trained tutors are given dietetic support and teaching and learning resources to ensure a consistent approach to delivery and assessment.
All tutors hold a level 2 Award in Food Safety and Catering and are required to follow a documented system for safe food handling. Food safety messages are an integral part of the cooking sessions conveyed through practical tasks and activities. During the course a range of delicious meals are prepared using seasonal and cost-effective ingredients including light meals, main meals and healthier desserts. To receive the accreditation, all dishes must be prepared in accordance with food safety guidance. To meet the assessment criteria for the unit, parents are observed: Demonstrating good personal hygiene e.g. effective handwashing, using separate utensils for raw and ready-to-eat foods, storing foods safely, cleaning their workstation, following recommended cooking times and making visual checks to ensure food is thoroughly cooked. “I learned new recipes and how to cook safely in the kitchen using the ‘bridge’ and ‘claw’ way of cutting. I have become much better at using the right cooking time!” participant, Butetown Pavillion Get Cooking course, 2016. On completion of Get Cooking, families are signposted to further courses including food safety training available in local community Hubs through the Into Work Service. For further information about NUTRITION SKILLS FOR LIFE TM contact Lisa Williams on Lisa.Willams16@wales.nhs.uk
Clean hands can help to fight antibiotic resistance On 5 May every year, WHO urges health professionals globally to remember that hand hygiene and infection prevention and control more generally are key weapons in the fight against antibiotic resistance. About 70% of health care workers globally do not routinely practice hand hygiene, and as little as 50% of surgical teams comply with hand hygiene best practice throughout a surgical patient’s hospital stay. The result can be antibiotic-resistant infections that cause serious illness and death. But the good news is, they’re avoidable!
Latest Food and You survey report published The Food Standard Agency (FSA) has published the findings for Wave 4 of the Food and You survey which includes data from England, Wales and Northern Ireland. Food and You is used to collect information about the public’s self-reported behaviours, attitudes and knowledge relating to food issues. It provides data on people’s reported food purchasing, storage, preparation, consumption and factors that may affect these.
On The Spot On The Spot this month we have Maureen Hillier who has recently become the 1000th member of Public Health Network Cymru. We thought it would be a nice idea to ask Maureen a few questions about her job role and her interest in the Network.
What is your job role and what does it involve?
I work as a Podiatrist with the High Risk team. I mainly visit patients who are confined to their own homes including Nursing homes. This involves education for patients who are at risk of amputation from chronic conditions that compromise circulation and sensation. A treatment plan for wound care and redressing is initiated and followed by other High risk podiatrists and district nurses.
Why did you join as a member of Public Health Network Cymru?
I joined PHNC to understand what projects are running for improvements in health care, also to be able to receive articles for further development of practice. Our patients have complex needs and at consultation we offer signposting to other services. Consequently I need to know what is available and what the bigger picture is for the Holistic care of the patient. PHNC gives me evidence to use at consultations to inform patients and families/carers. It is important to me that the quality of services that we offer as clinicians improves. Some of the projects initiated by PHNC such as brief intervention for smoking cessation and MECC are used on a daily basis since training was received as a departmental improvement.
If you were granted 3 wishes, what would they be?
• Patients to understand that they are the major player in their own healthcare. • No Hospital acquired pressure ulcers • Fully joined up Health and social care to enable patients to be discharged safely and quickly.
What are your personal interests?
• Singing as part of a community choir • Target shooting • My gorgeous grandchildren
First Annual Conference for the National Centre for Population Health and Wellbeing Research (NCPHWR) Improving the health and wellbeing of children in Wales Monday 26th June 2017, 10am - 4pm The Park Plaza Hotel, Greyfriars Rd, Cardiff
Learn more about the work of NCPHWR with presentations and workshops from academics and policy leads who are helping to shape the Wales of tomorrow. The conference will offer an opportunity for delegates to network and develop new research collaborations.
https://www.eventbrite.com/e/ncphwr-conference-2017-tickets-33619859906
or contact helen.green5@wales.nhs.uk
The Grapevine This section of the ebulletin is dedicated to news from the network members. You can submit news on the work being undertaken in your area, write us an article, showcase an upcoming project or show off your achievements! If you would like to submit an article for the Grapevine, please email publichealth.network@wales.nhs.uk The article should be no longer than 500 words and pictures are always welcome!
Adverse Childhood Experiences (ACE’s) Adverse Childhood Experiences (ACEs) are traumatic events that affect children while growing up, such as suffering child maltreatment or living in a household affected by domestic violence, substance misuse or mental illness. A short animated film has been developed to raise awareness of ACEs, their potential to damage health across the life course, and the roles that different agencies can play in preventing ACEs and supporting those affected by them. The film has been produced for Public Health Wales and Blackburn with Darwen Local Authority. www.aces.me.uk An evaluation of the film with over 160 individuals indicated that 95% were glad they watched the film and 96% thought the film would benefit professionals who work with those affected by ACEs. Further downloadable information including a series of reports on ACEs and their impacts on health and well-being in Wales can be accessed at Public Health Wales website at www.publichealthwales.org/ACES and presentations, conference reports and videos from the recent Public Health Network Cymru ACEs conference can be accessed at http://www.publichealthnetwork.cymru/en/get-involved/past-event/adverse-childhood-experiences/ The release and distribution of the animated film is being supported by the ACE Support Hub. The hub has been set up to help organisations and communities across Wales understand more about ACEs and their impacts as well as what action they can take to become more ACE informed. If you want to know more or have any questions you can contact the ACE Support Hub at ACE@wales.nhs.uk.
Health Secretary Vaughan Gething announces all-Wales PrEP trial The Health Secretary Vaughan Gething has announced an all-Wales study to provide the drug Truvada® to all those who would benefit from the preventative treatment. The announcement follows the decision on Truvada® by the All Wales Medicines Strategy Group. The study will run for at least three years and will begin this summer.
Shared Practice Shared Practice
This month’s project is Mind Your Heart. The project aims to improve the physical health of people with enduring mental health problems through a programme of training and support to organisations. Its focus is healthy lifestyles, but it also aims to improve health in other ways (e.g. enabling access to health care and healthy activities). We work with organisations in mental health services in the statutory and third sector. Our aim is to increase skills and knowledge of staff and volunteers so that they are able to work with groups or individuals to improve their health. We deliver training on brief intervention skills and key messages about healthy living with follow-up to embed the skills learnt. Appropriate information produced by the project and small grants support this aim. Where obstacles are identified Mind Your Heart works at a strategic level to remove these and make sure that opportunities for healthy activities are provided. The project has worked closely over the past two years with the Local Public Health Team to devise brief intervention training which fits with the Making Every Contact Count model.
If you would like to add your own project to the Shared Practice Directory there is an easy online form (only accessible to members) and once approved by one of the coordinators your project will then appear on the directory. There is also a Self Assessment Toolkit which can be printed off or completed online and allows coordinators to quality assure the development and delivery of new and existing projects. If you need help completing the toolkit or have any questions please contact one of the coordinators at publichealth.network@wales.nhs.uk
News Round-Up Welcome to the News Round-Up. Click on the headings of the news item to take you to the full news story on the Public Health Network Cymru Website.
Oral Health Designed to Smile programme targets under fives Designed to Smile, the oral health prevention programme set up by the Welsh Government to tackle tooth decay rates of five-year-olds, will now target children under five years of age.
Noncommunicable Diseases Cycling commuters have lower rates of heart disease and cancer A study has found that UK commuter who cycle to work have lower rates of cancer and heart disease, compared to other types of commuters.
Children and Young People The Child Measurement Programme for Wales 2015/16 Report Public Health Wales has published the results of the Child Measurement Programme for Wales 2015/16.
Mental Health Forces for Change FORCES for CHANGE, a Wales-wide 2017 campaign, will see armed and blue light veterans reaching out to fellow veterans who are experiencing mental health problems.
Physical Activity Wheel Women Sport Cardiff and Welsh Cycling have joined forces to launch a brand new women’s cycling community in the Welsh capital.
Click Here for more news on the Public Health Network Cymru website
June 06 06 07
Improving the Lives of People with Learning Diabilities: Minimising the Gaps in Health, Employment and Education London
Exploring Coproduction / the Shared Power Model - a higher level of engagement Carmarthen The Workplace Stress Summit London
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Teenagers and Bereavement Buckinghamshire
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Developing Complex Public Health Interventions Cardiff Evaluating Complex Public Health Interventions Cardiff
Playworkers Forum 2017 Brecon
National Child Poverty Conference Nantgarw
How safe are our children? conference 2017 London
3rd Welsh National Conference on Excessive Gambling Cardiff Bay
First Annual Conference for the National Centre for Population Health and Wellbeing Research (NCPHWR) Cardiff Reducing Smoking and Nicotine Dependency: Developing a Partnership Approach to Improve Public Heath London Prevention and Early Intervention for Children 0-5: Considering the Next Steps to Improve Early Years Public Health Provision London
Click Here for more events on the Public Health Network Cymru website
Contact Us Publichealth.network@wales.nhs.uk Capital Quarter 2 Floor 5 Tyndall Street Cardiff CF10 4BZ www.publichealthnetwork.cymru If you have any news or events to contribute to the next edition please submit them to publichealth.network@wales.nhs.uk Deadline for submission is the 3rd Friday of every month.
Next Edition: Childhood Obesity