03/12/2025
Teaching nutrition in primary schools is already making a meaningful difference. If this became standard practice nationwide, we could start reversing current health trends, improving overall wellbeing, and reducing the £10 billion the NHS spends each year on heart disease alone. This is what long-term health policy should look like.
National Diet and Nutrition Survey (2019–2023): Summary of Key Findings
✨️Fruit and Vegetables:
Average intake: 3.5 portions per day.
For comparison:
Mediterranean countries average 12 portions per day. Blue Zone populations (known for high numbers of healthy centenarians) often consume 30+ portions daily.
Fruits and vegetables supply essential vitamins, minerals, fibre, and antioxidants. They support immunity, aid digestion, and lower the risk of chronic diseases such as heart disease, stroke, and some cancers.
✨️Fibre Intake
Average intake: 15g per day — around half the recommended amount.
Adequate fibre improves digestion, helps with weight management, stabilises blood sugar, and reduces the risk of heart disease, type 2 diabetes, and certain cancers.
✨️Free Sugar Intake
Free sugar consumption is more than double the recommended level:
Recommended: 5% of total energy intake
Actual: 10–12.5%
Most free sugar comes from sugar-sweetened drinks.
Excess sugar contributes to weight gain, type 2 diabetes, heart disease, and liver disease.
✨️Vitamin D Status
1 in 4 children have low vitamin D levels.
Vitamin D deficiency reduces calcium and phosphate absorption, essential for healthy bones, teeth, and muscles.
In children: risk of rickets
In adults: osteomalacia, bone loss, and higher fracture risk
It may also cause muscle weakness, immune dysregulation, and raise the risk of some chronic diseases.
✨️Folate Status
1 in 10 people have low folate levels.
Folate deficiency leads to folate deficiency anaemia, causing fatigue and poor oxygen transport.
In pregnancy, low folate increases the risk of neural tube defects, such as spina bifida.
Long-term deficiency may contribute to neurological issues.
✨️Iodine Intake
Many females have low iodine levels.
Iodine deficiency can cause goitre and hypothyroidism, with symptoms including fatigue, weight gain, and sensitivity to cold.
During pregnancy, severe deficiency increases the risk of miscarriage, stillbirth, congenital abnormalities, and impaired neurological development. Even mild deficiency is linked to lower IQ.
✨️Overweight and Obesity
One-third of children and adults are overweight or obese.
Excess body weight increases the risk of heart disease, type 2 diabetes, stroke, high blood pressure, certain cancers, joint issues, sleep apnoea, and can negatively affect mental health.
✨️Iron Intake (Women)
Most women consume only two-thirds of the recommended iron intake, and 25% consume very low amounts.
Iron deficiency leads to iron deficiency anaemia, which causes fatigue, breathlessness, weakened immunity, and can cause complications in pregnancy.
✨️Selenium Intake
Selenium intake is significantly below recommended levels:
Women: around 50% of the LRNI
Men: around 25%
Low selenium can weaken the immune system, disrupt thyroid function, affect cardiovascular health, and reduce fertility.
✨️Salt Intake
Recommended maximum: 6g per day (about one teaspoon)
Average intake: 8.1g per day
Excess salt increases the risk of high blood pressure, heart attacks, and strokes.
What is in our control to change this trend:
The Benefits of Cooking Your Own Meals
Cooking your own meals can significantly improve overall health and makes it easier to meet your body’s Reference Nutrient Intake (RNI) levels, largely because you have direct control over your ingredients and preparation methods.
Improved Health Outcomes
Studies consistently show that regular home cooking is associated with:
Better Diet Quality:
People who cook frequently eat more fruits, vegetables, and whole grains, and consume less sugar, fat, and salt.
Reduced Disease Risk:
Home cooking is linked to lower risk of obesity, type 2 diabetes, high blood pressure, and some cancers.
Weight Management:
Home-cooked meals are typically lower in calories and more appropriately portioned.
Enhanced Well-being:
Cooking can reduce stress, boost confidence, and support emotional health through shared mealtimes.
Meeting Reference Nutrient Intakes (RNIs)
RNIs reflect nutrient amounts needed to meet the needs of 97.5% of the population. Cooking at home helps you meet these targets by providing:
Control Over Ingredients:
You can prioritise whole, nutrient-dense foods and avoid excessive additives, preservatives, and unhealthy fats found in convenience foods.
Tailored Nutrition:
You can adjust meals to increase specific nutrients — for example, adding extra vegetables for micronutrients or including adequate protein (UK adult RNI: 0.75g per kg bodyweight per day).
Healthier Cooking Methods:
Techniques such as steaming or microwaving preserve more vitamins than prolonged boiling or frying.
Mindful Eating:
Being involved in planning, shopping, and cooking fosters healthier long-term habits and greater awareness of what you’re eating.