SECOND OPINION/Paula Mee: As I reflect on the past year, it's good to see that the nutrition agenda is considerably more visible. The issue is now more prevalent than ever in the media, in the food business, on schools curricula and critically, within Government.
This year alone we had the National Task Force on Obesity issue more than 90 recommendations to combat the epidemic. We've had a buzz of media activity, with health programmes across all TV channels, radio discussions and publications such as The Health Supplement.
Finally, there's been a developing agenda within organisations such as Safefood, the Food Safety Promotion Board, and the Irish Nutrition and Dietetic Institute has become an important source of reference. However, despite all of this activity, publicity and debate our research still indicates that as a society we are still very much in denial about our diets and food habits. We know that more than half the adult population is overweight and obese. Even more critically, the Irish Universities Nutrition Alliance Children's Food Consumption Survey confirmed many young children are poorly nourished yet have expanding waistlines.
I believe we must now move from debating the issue to determining meaningful solutions and involving parents, schools, health professionals, the food industry, regulators, and most importantly, that it be driven by the Government. We need the Government to respond more effectively to the growing impact of dietary-related diseases such as obesity, heart disease, diabetes and certain cancers. If the National Task Force on Obesity has disbanded, where is the National Implementation Body to put in place a strategy to combat obesity? Who is going to take the 90-plus recommendations?
But we also have to look at our own lifestyles too. Almost 30 per cent of food is eaten outside of the home. We're more likely to be watching a cookery programme than in the kitchen cooking.
The Bord Bia Periscope Study highlighted our diminishing cooking skills and the fact that 43 per cent of us thought cooking was a chore. Is it any wonder that we haven't been able to change?
This "lack of time" created by busy schedules has contributed to the demand for "healthy convenience foods" and "functional foods" - foods that make a difference to overall health and well-being. And we have seen the food industry certainly responded in 2005. We saw more acquisitions of health ingredient companies, more co-operation between nutrition and medical advisers, and innovation and product development.
New food categories have emerged such as low-carb, low-GI, organic, low-fat, cholesterol- lowering spreads, omega 3s, probiotics, soya- containing foods and wholegrains. Importantly, the industry had started to tackle ingredients such as trans fat, saturated fat, added sugar, artificial colours and salt.
I am also pleased to see that the influence of Dr Atkins has waned and that the Irish consumer is more interested in knowing their carbs (and choosing carbohydrates with a lower glycaemic index) rather than cutting them out or severely restricting them.
If you watched Jamie Oliver's school dinners, you'll have seen children who were so accustomed to sweet, salty and fatty foods that they wept in horror at the sight of a plate of meat and fresh vegetables. A good opportunity for products like Knorr's Vie containing up to five portions of fruit and veg? Yes, except what the label doesn't tell you is that a Vie, a smoothie or a glass of unsweetened juice only counts for one serving of the recommended five portions you need everyday.
Fifty years ago Tayto sold 350 packets of crisps a day, now it's selling three-quarters of a million packs per day. Its Honest snack range, which contains about 30 per cent less fat and salt, is a good response.
However, while the food industry is revving up to reduce fat, added sugar and salt in their snack foods, Safefood will also be asking us to re-think the amounts and frequency of our snack consumption. Treats are meant to be occasional foods whereas many of us, children included, can consume two-three per day.
Companies that really want to contribute to a solution, to help consumers in this obesogenic environment can simply put the nutrition composition of their product on the label.
We have a ridiculous situation where over half the population is overweight yet it's not mandatory to put the calorie and fat content on labels. The consumer might find it useful to clearly understand from the label what is a recommended serving or portion. With children drinking from larger bottles of sugary fizzy drinks, many fail to understand the bottle is designed to contain several servings. Increases in portions alone is sufficient to account for rising levels of obesity in the US, according to Prof Marion Nestle, chairwoman of nutrition and food studies at New York University.
There is no doubt that all of these issues will ensure that we see even greater change and innovation in food as the industry makes an effort to avert the growing epidemic of obesity and pre-empt government intervention. It's in their interest to satisfy investors, head off lawsuits and because their customers are asking for it, and more importantly, because we need it.
Paula Mee is a consultant dietitian and co-presenter of RTÉ's Health Squad and co-author of the Health Squad guide to health and fitness.