Resources

Displaying 1 - 10 of 23
Publisher: safefood
Author: safefood
An estimated 15% of the workforce in Republic of Ireland and Northern Ireland is employed in shift work. Shift work entails working hours outside the standard working week, and may involve evening, weekend and rotating shift patterns.It is well known that lifestyle behaviours such as diet, physical...
This report provides an overview of results from the second wave of the Healthy Ireland Survey, an annual interviewer administered face-to-face survey commissioned by the Department of Health. The survey data plays a number of roles, including supporting the Department in ongoing engagement...
There is an established relationship between salt intake and risk of high blood pressure (BP). High blood pressure (hypertension) is a risk factor for cardiovascular disease (CVD) and scientific evidence shows that a high salt intake can contribute to the development of elevated blood pressure. The...
The Eatwell Guide is a policy tool used to define government recommendations on eating healthily and achieving a balanced diet.
SACN reviewed the evidence on vitamin D and health to see if UK dietary recommendations, set in 1991, were still appropriate. In addition to the main report, you can read the SACN press release. In a change to previous advice, SACN is now recommending: a reference nutrient intake (RNI) of 10...
This guide provides an introduction to the evaluation of public health programmes and interventions. It is written primarily for practitioners interested in evaluation of weight management, physical activity and dietary programmes, however it contains many general principles that may be applied to...
Statistics and research for the Department of Health, Social Services and Public Safety is provided by Information Analysis Directorate (IAD). This report presents results from the 2014/15 Health Survey Northern Ireland. It includes information on general health, mental health and wellbeing, diet...
Publisher: safefood
Author: safefood
Eating food prepared outside of the home has become the norm for adults on the island of Ireland. On 24% of eating or drinking occasions in the Republic of Ireland, food is cooked and prepared "out of the home". Bought-in cooked food makes up an average of 11% of a person’s energy intake in...
Publisher: safefood
Author: MacMahon, B, Weld, G
A good diet and adequate food supply is central to promoting health and wellbeing. A poor quality diet is associated with higher rates of chronic diseases such as type 2 diabetes, obesity, cardiovascular disease and certain cancers. Social and economic conditions impact on diet quality which in...

Pages