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Case Study Presentation: British Heart Foundation Social Cooking Project
Azmina Govindji RD
Member of Ethnic Strategy Advisory Committee, British Heart Foundation
Site Dietitian for The Ismaili Nutrition Centre (www.TheIsmaili.org/nutrition), Aga Khan
Health Board UKCampaign dietitian for Change4life BME
interventionswww.govindjinutrition.com
The menu…
• British Heart Foundation Social cooking intervention (2007-2009)– what we are doing with places of worship
• Brief insights:– The Ismaili Nutrition Centre website (2009)–
based on traditional recipes from relevant communities
– Change4life BME Campaign (2009-2010)
• Learnings and recipe for success
POCKETS OF SETTLEMENTS e.g.
• Brent, Harrow, Leicester - Gujarati Hindus
• Southall, Birmingham - Punjabi Sikhs
• Tower Hamlets, Bradford - Bangladeshi Muslims
EXT-E-ND-ED FAMILY
BHF Social Cooking
• Why we chose places of worship• How much salt reduction?• The intervention• Visuals & methods• What did we learn?• How to run a similar programme
Why salt reduction?
around 50% higher risk of dying prematurely from heart disease (1)
diastolic blood pressure significantly higher in Indian men 2)
Indian men higher rates of stroke (2)
adding salt during cooking almost universal (over 95%); 35%
of Indian men also added salt at the table (2)
6% knew the max recommended salt intake was 6g a day (3)
[1] BHF coronary heart disease statistics (2005). British Heart Foundation Health Promotion Research Group, Department of public Health, University of
Oxford
[ 2] Health Survey For England – The Health of Minority Ethnic Groups 1999, Department of Health, July 2000
[3] www.stroke.org.uk/media_centre/press_releases/south_asians.html
How salt reduction?
• Temples Gurdwaras
Rationale
Volunteer cooks in gurdwaras and temples prepare communal meals
for large numbers of people on a regular basis (social cooking).
Working with cooks allows us to demonstrate how salt reduction
needn’t impact taste
Enables learning to be transferred to the
home (word of mouth +++)
Focuses on what you can change
Talks to congregations
(importance of salt/fat reduction, advice, labels etc)
How much reduction?
What is practical, achievable, realistic?
Aim to reduce salt (& fat) by 5%
Educate the chefs and the head cook on healthy cooking and how to reduce salt & fat
Talk to volunteers & congregations - increasing awareness on the importance of salt reduction
The intervention – in the kitchen
• Each place of worship taking part in the project received four (or more) visits from a dietitian.
• 1st visit to measure baseline data• Cooks advised on salt and CVD, and raised incidence
amongst S Asians• Practical tips on using herbs and spices to ↓salt
Cooks corner…
Ghee makes you strong &
gives you strong bonesThe older generation used to have ghee with every thing and
they do not suffer from heart disease?People won’t eat the food if there is not enough
salt in itThe food will go off if a lot of oil is not added to the
food If food is not tasty, it will not be
eaten and will wasteIf you don’t add enough butter to
chapattis they will go rock hard
The intervention – the congregation
• Fun, interactive sessions• Displays, posters, handouts• Radio shows• Work with them, eat with them, play with
them…
So, what did we achieve?
• Original target: 5% salt reduction
Result: 5-10% achieved in all places of worship, 10% in most of them!!!!!
A recipe for success
• Preliminary visit before you even start• Work with the leader• Identify and influence the key decision maker (head
cook? person who adds seasoning?).• Discuss barriers: cultural, religious, political• Give out leaflets• Publicise – posters, radio • Explain the intervention.
A recipe for success 2
6. Timeline - in writing, get an agreement7. Take measurements - ‘muthi’ (fistful), spoon, glass,
grams. 8. Discuss the best methods with head cook.9. Measure on same measuring device every visit.10. Keep in touch with the head cook between visits.
Read all about it….
http://.wwwfoodvision.gov.uk/pages/reducing-salt-in-social-cooking-in-temples-and-gurdwaras
Local project with global impact
The Ismaili Nutrition Centre
• Launched by Aga Khan Health Board and DH on 18 June 2009
• Based on research at Kings, 2000• Supported by FSA, BDA, BHF, DUK, BNF, C4L• New website that promotes healthier eating,
emphasising the value of preserving traditional dishes
TheIsmaili.org/nutrition
DH Change4life BME initiative
Reaching the Community
• Stakeholder Conferences• Gatekeepers – cookery demos
• Family pressure to have ‘chubby’ children.• Children doubling up on meals.• Western food can often be consumed as snacks • Often unhealthy choices (chips, pizza and burgers)
Healthy Weight, Healthy Lives: Consumer Insight Story (2008)
A recipe for success
•Understand your audience•Use their language e.g. roti, dahl•Build rapport•Get the stakeholders involved•Use all levels of communication•Seek out the ring leader•Be aware of internal pressures•It takes time to create any change
•Cultural, social, religious factors•Notice what happens behind your back•Press the pause button!•Build on the good work
www.govindjinutrition.com
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