Agenda item

The Director of Public Health submits a report to update the commission on Leicester City Councils Whole System Approach (WSA) which outlines the complexities of weight and the comprehensive approach being taken within Leicester to promote healthy weight across the system.

The Director of Public Health submitted a report to update the Commission on the current position regarding the approach to healthy weight in Leicester. It was noted that:

·       The mission for the Whole System Approach to Healthy Weight was shared with the Commission “Everyone in Leicester is able and has the power to achieve and maintain a healthy lifestyle, move more, and eat well through the development of a citywide approach, that will create an environment free from weight stigma, where the healthy choice is the easy choice and healthy living is the whole systems responsibility.”

·       The Adoption of the action plan and Healthy Weight Declaration included 3 key themes: Building a stronger system, Changing environments to increase opportunity and empowering workforces and communities.

·       A detailed three year action plan was outlined which set out how the various aims would be met. Excess weight was defined as a BMI of twenty five or twenty three for people from Asian, Chinese, Middle Eastern, Black African or African-Caribbean backgrounds.

·       Data for children in year six indicated higher levels of excess weight then reception age children in 2023/24. Inequalities were highlighted across different groups, age ranges and people with poor mental health.

·       Weight stigma and bias across the city were noted, including during contact with primary care and other services. Work was underway to understand how information could be shared with partners to support residents.

·       Work on maternal weight was described. Women were expected to gain weight in pregnancy but not excess weight. Work continued with Live Well services across the city to address myths about weight during pregnancy and confidence in physical activity. Leisure centre and Live Well staff had been trained to support pregnant women. Support from the hospital was provided for women with a BMI over forty during pregnancy. There was currently no equivalent offer for those below a BMI of forty.

·       Support from early childhood onwards was described to promote healthy habits and reduce the influence of advertising and unhealthy products. Work was linked to family hubs and parenting programmes. The HENRY programme provides programmes and workshops for parents of children aged nought to five to support healthy eating and parenting.

·       For school age children a targeted approach was taken with schools that had the highest rates of excess weight. This aimed to improve the overall school environment, including breakfast clubs and after school provision, to ensure nutritious food was available throughout the school day.

·       Work with adults focused on the impact of the cost of living crisis and the need to help people eat as healthily as possible on a limited budget. Cooking sessions were provided across the year including courses on cooking on a budget and food with friendship. Improvements in participants’ skills were reported.

·       Only thirteen percent of people with a learning disability in the city had a healthy weight. Special training was being developed for social care settings, officers and care navigators. Training for managers had been introduced on quality assurance checks and nutrition. Work was being rolled out across several workforces to help professionals support people within the restrictions and budgets of their daily lives.

·       Work was taking place with NHS partners on the healthy weight declaration, including reviewing food available in hospital trusts and considering what council contracts could do to promote healthy choices for staff and residents.

·       National policy changes were noted including restrictions on advertising high fat, salt and sugar products. Local work was underway to implement these changes.

In response to comments from Members, the following was noted:

·       Concerns were expressed about the high levels of sugar in many manufactured foods, particularly for people with diabetes. Members felt that national action was needed to address this and noted that many residents were not fully aware of the health impacts associated with excessive sugar intake.

·       The discussion highlighted reformulation as a key part of the overall system response. The soft drinks sugar levy was referenced as a successful national example where reduced sugar content had been achieved through reformulation.

·       Members discussed whether the programme should expand its focus to influence secondary schools. The current emphasis remained on reception to year six, where excess weight levels were most prominent. There was recognition that engagement with older age groups could be more challenging due to established habits and the availability of food purchased outside the school environment.

·       It was acknowledged that delivering the programme would require sustained effort and coordination across a wide range of partners.

·       Recent NICE guidance had introduced waist to height ratios alongside BMI to assess health risk. While BMI remained a population level tool, services were expected to incorporate the additional measurement in future.

·       Concerns were raised about the number of children visiting takeaways after school and the influence this had on dietary habits.

·       Questions were asked about food imported from abroad and whether nutritional information requirements applied consistently. Officers agreed to clarify which shops this related to and provide a follow up for members.

·       The role of trading standards in monitoring compliance with food guidance was noted. A new pilot project was being developed with local takeaways to encourage healthier options, including gradual reformulation of oils and fat content. Fifteen businesses had already engaged and the project aimed to support both takeaways and restaurants to improve the local food environment.

AGREED:

1.    That the report be noted.

2.     That information would be clarified on food imported from abroad and whether nutritional information requirements applied consistently