in partnership with
5 ways to optimise student health
By Professor David Russell and Charlotte Harbour BSc Nutritional Therapeutics
N
utrition can be an overwhelming
topic with many conflicting
research studies and hotly debated
topics – it can be frustrating and confusing
to understand the best route towards
optimal health, so we’d like to share five
top tips on how you can start implementing
healthy lifestyle changes today.
1. Eat 5-7 portions of vegetables
per day
We all know that vegetables are good for
us – it really is true! Try and consume at
least one serving of leafy green veg as well as
another serving of cruciferous veg (cabbage,
broccoli, cauliflower, etc) per day – keep
the other portions vibrant and fresh. Fruit
can also be enjoyed at 1-2 servings per day.
2. Enjoy oily fish 2–3 times a week
The omega 3 fats found in fish are
Image © freepik.com
beneficial to brain, heart and hormonal
health. Enjoy oily fish such as salmon and
mackerel, and why not swap out tinned
tuna for tinned sardines at lunch?
Intelligence trends
By Matthew White, chair of The University Caterers Organisation (TUCO)
and director of catering, hotel and conferencing at the University of Reading
A
s the leading professional
membership body for in-house
caterers, we are delighted to
launch our third TUCO Intelligence
food and drinks report, rounding up
the latest market intelligence with a
focus on sustainability, the effects of
the summer heatwave and Brexit.
Launched last year on behalf of our
members, the report is designed to arm
buyers with the latest intelligence on
trends affecting caterers and anyone
supplying them through a round-
up of industry data and reports.
Released every quarter, our
invaluable reports help pinpoint
what drives food and beverage trends
and what shapes our industry.
Sustainability will always be a hot
topic in our industry. As an organisation,
we welcome Henry Dimbleby’s latest
appointment by Environment Secretary
Michael Gove to lead the first major review
of the UK food system in almost 75 years.
24 | www.universitybusiness.co.uk | @UB_UK
3. Favour starchy carbohydrates
over grains
While grains such as wild rice are a good
source of fibre and B vitamins, starchy
carbohydrates such as sweet potato,
butternut squash and chickpeas are excellent
alternatives that pack a greater nutritional
We very much look forward to engaging in
the strategy of the nation’s approach to food.
Talking of food, 2019 might well go down
as a landmark year in the global poultry
and pig industries as poultry producers
cash in as China’s swine fever crisis shows
no sign of abating. Chinese imports of
fresh/frozen poultry have already risen
by 40% year-on-year in the first quarter,
according to the latest Birtwistles market
report. UK/EU prices remain firm.
Vegetables, however, have taken a hit.
According to the Reynolds Crop Report,
the sizzling hot temperatures in July
killed off the brassica crop, resulting in
wholesale prices hiking from 60p to £3
for cauliflower. Broccoli supply is also
expected to be difficult due to Britain’s
bizarre recent weather conditions.
The price of halloumi has also rocketed,
thanks to a global shortage. Last year,
reports The Grocer, producers warned they
were struggling to keep up with demand
and an export deal with China might
punch than grains. While grains need not
be eliminated, it might be worth swapping
them out a couple of times a week to enjoy
a greater variety of vitamins and minerals.
4. Stay hydrated
We are 70% water, so it goes without
saying that hydration is important.
Adding a small amount of Himalayan
pink sea salt to your water can help
add in electrolytes lost by exercise.
5. Consider a vitamin D
supplement
It is estimated that up to 75% of the UK
population is deficient in the ‘sunshine’
vitamin D (which is actually hormone!). This
is because we live far up in the north and it is
not possible to ingest optimal amounts from
food. Consider a vitamin D3 supplement if
this works with your health plan. If you are
unsure, speak to a nutritionist or dietician.
What do you think? Chat with us over
at @RP_Consultants on Twitter.
lead to shortages in the UK. Brexit is also
hitting the cheese hard as a weak pound
makes it far more expensive to import.
As 31 October closes in, Brexit continues
to be a key discussion point for us all. To
support our members, we have conducted a
survey of all appointed suppliers to ascertain
their latest position for a no-deal Brexit. The
findings will be posted on our Brexit Impact
Tool on the TUCO website, so stay tuned.
As an organisation, TUCO strives
to deliver real value for members.
We do this by offering industry data
such as this, our procurement services,
our award-winning academy and
events throughout the calendar year.
Our next event coming up is our
Winter Conference, taking place on
4 December at Cardiff University.
The theme for this year is ‘Sustainable
Success’. To book your place, visit
www.tuco.ac.uk/community/winter-
conference-2019