Experience Food

Hyperactive behaviour in children linked with artificial colourings

In the Guardian today (9th April 2008), the Food Standards Agency associated hyperactive behaviour in children to artificial colourings. The Agency wants six colourings to be removed from food and drink made in Britain by the end of next year. These are sunset yellow (E110), quinoline yellow (E104), carmoisine (E122), allura red (E129), tatrazine (E102) and ponceau 4R (E124). In the meantime, parents can choose to avoid buying products containing these additives.

You can read the full article here.

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How to Cheat at Cooking

In her latest book ‘Delia’s How to Cheat at Cooking’, Delia Smith has sourced a list of pre-prepared foods to give shortcuts for busy people who have no time to cook! What do you think about it?

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How fat became a weighty problem for corporate world

The obesity epidemic will cost Britain £7bn by 2010. Now firms are taking action to combat the problem themselves.

Read the full article published by the Observer and written by Janice Warman here.

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£10m to improve health at work

The Health Minister Ivan Lewis announces £10 million of capital funding to finance improvements to occupational healthcare services offered to small and medium business.

Read the full Department of Health article here.

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What's cooking in the canteen?

Uscreates is listed as a company that is changing food in the workplace in a recent article for the Times Online. ‘What’s cooking in the canteen? – Is eating lunch at your workplace a risky business?’ reports on the problems surrounding employees’ health and eating habits at work. The article highlights some good examples food interventions and key points to change the catering facilities in your workplace.

www.timesonline.co.uk/tol/life_and_style/food_and_drink

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Concentrate in John Lewis

Concentrate has just launched their range of products to help students concentrate at school in John Lewis. The range includes a “Food for Thought” lunch box, which has been specially designed to hold fruit. Buy the Concentrate range and find out more here.

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Unum Healthy Workplace Award

Read more about the Unum Healthy Workplace Award by clicking here.

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Conflicting Dietary ‘Advice’

Everyday we hear more advice about what we should eat and what we shouldn’t eat. It’s all so confusing. Who should we listen to?

The Social Research Centre SIRC have composed a timeline detailing dietary advice reaching as far back as prehistoric times. Visit the timeline here.

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What the World Eats

‘Hungry Planet’ is a photographic study of families around the world, revealing what people eat during the course of one week. This link shows highlights from the book. From the Natomo family gathering for a communal dinner of millet porridge with tamarind juice in Mali to the Caven family enjoying corndogs-on-a-stick in the USA, there are some really interesting images and surprising facts and figures.

For information on where to purchase the book click here.

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Yakult Healthy Workplace Awards

“51% of employees consider their workplace an unhealthy environment.”

In response to a recent survey, Yakult have launched the Healthy Workplace Awards to find organisations that actively support employee wellbeing.

The prize is a trip to Japan for six employees. The deadline is 1st June 07. To enter click here.

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Uscreates Observed

Faye Adams-Eaton, a Research Fellow from the Institute of Health and Human Development, came in to observe Uscreates’ at work with the aim of exploring the role of design in health related issues. During the day Uscreates worked on developing tools and interventions for the Breckland Council Pilot while Faye recorded the process and posed questions on the research already undertaken. The findings from the day will contribute to a review on Design and Public Services which will be posted here in the near future.

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NICE Stakeholder Meeting

Uscreates attended a Stakeholder Meeting for the National Institute of Health and Clinical Excellence’s (NICE) Public Health Intervention for Workplace Physical Activity. This event addressed the new guidelines that NICE are developing to promote health in the workplace ‘with reference to physical activity and what works in motivating and changing employee’s health behaviour’.

One key area Uscreates was particularly interested in was how NICE intend to address practical solutions for the guidelines they produce. Uscreates will be contributing their thoughts and suggestions to the institute as, in a similar way to Experience Food at Work, many of the workplaces that will be initially using NICE’s guidance will be Local Councils.

The guidance will be published in May 2008.

www.nice.org.uk

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Health, work and well-being strategy