Have we forgotten the children? Health and nutrition issues in refugee and immigrant newcomer children

The high prevalence of nutrition-related chronic conditions in children and adolescents is an emerging public health problem. Research has shown that newcomers to Canada

An exploration of the association between khat chewing and health outcomes in UK-resident male Yemeni khat chewers

PhDAims: 1) To identify the characteristics of a sample of Yemeni Khat chewers in Sheffield. 2) To investigate how these characteristics are associated with: a) Self-rated "compromised‟ health. b) Self-reported oral health problems. c) Self- reported health conditions and d) Self-reported "high‟ nicotine dependence. Methods: This cross sectional study recruited a purposive sample of male khat chewers aged 18 years and above, selected during random visits to khat sellers. Data were collected through face to face structured interviews and validated using saliva and expired carbon monoxide samples. Data collected were analysed using simple descriptive, univariate and hierarchical logistic regression analyses. Results: Two hundred and four khat-chewing volunteers with a mean age of 44.84 years were interviewed. Sixty five percent were unemployed and 66% had a low level of completed education. Sixty five percent were tobacco smokers. Being older (OR=4.47, 95%CI=1.46-13.66), unemployed (OR=5.49, 95%CI=1.89-15.96), living in uncrowded housing (OR=2.65, 95%CI=1.13-6.22) and reporting low social participation (OR=2.61, 95%CI=1.22-5.61) were found to be statistically significantly associated with self-rated "compromised‟ health. A low level of completed education was found to be statistically significantly associated with self-reported oral problems (OR=2.27, 95%CI=1.02-5.04). Self-reported health conditions were found to be statistically significantly associated with being older (OR=3.10, 95%CI=1.32-7.28), unemployed (OR=4.25, 95%CI=1.57-11.47) and living in uncrowded housing (OR=2.96, 95%CI=1.38-6.37). Finally, self-reported „high‟ nicotine dependence was found to be statistically significantly associated with starting smoking in the UK or elsewhere as opposed to Yemen (OR=3.18, 95%CI=1.03-9.77), being divorced, single or widowed (OR=3.29, 95%CI=1.11-9.74) and reporting low social participation 2 (OR=3.69, 95%CI=1.18-11.51). Conclusions: A range of demographic and socio-cultural factors were identified that correlated with health impacts, reflecting social inequalities amongst this sample of khat chewers

Engaging Secondary Schools in Food Activities – Curriculum Enrichment (FoodSEqual)

Background: Secondary schools in disadvantaged communities are vulnerable to poor food provision. Food literacy in children builds skills and confidence to support lifelong healthy (sustainable) eating habits (Carroll et al 2021). Research Objective: The aim of this study was to co-design a food-themed curriculum enrichment week for secondary school children to explore food literacy and school food culture (FoodSEqual, 2021) Methods: A series of taster sessions (cooking; filming; games; discussions) were run to introduce ideas. This informed co-design of food-themed curriculum enrichment week activities. Food literacy focus groups were run with students; interviews with school teachers (school food culture); observations of student interaction and engagement. Data were analysed using constant comparative analysis (Hewitt-Taylor, 2001) and all proceedings filmed, creating a visual digital output. Results: The final week of activities included: Mon-cooking; Tues-biodynamic farm visit; Wed-foodie games show; Thursfishing trip; Fri-mini food festival. The students (n=11) enjoyed planning/delivering this week of events. Throughout the week knowledge, attitudes, confidence on food system literacy increased. Themes of food availability; food culture and food affordability emerged from data. The film illustrated engagement with all processes. Discussion: The film will be shown to exemplify how codesigned food-themed activities can offer powerful learning opportunities for students. Food (nutrition) literacy, confidence and skills increased markedly over the week demonstrating that learning by doing (experiential learning) is key to turning information into knowledge and engaging student interest. Young people have essential voices in food system transformation and their engagement is key to champion this agenda within the school environment. References: Carroll N, Perreault M, Ma DWL and Haines J (2021) Assessing food and nutrition literacy in children and adolescents: a systematic review of existing tools. Public Health https://doi.org/10.1017/S1368980021004389 Nutrition DOI: Hewitt-Taylor J (2001) Use of constant comparative analysis in qualitative research. Nursing Standard. 15, 42, 39-4