FSA in Scotland welcomes the development of the eatwell week
Wednesday 21 September 2011
The Food Standards Agency in Scotland has today (21 September) published a report on the research phase of the development of a new healthy eating resource for Scotland.
The eatwell week demonstrates how healthy eating guidelines can be used to create a balanced diet during one week. In Scotland, the principal public health tool for promoting a healthy balanced diet is the eatwell plate. The eatwell week was designed by a team from the Department of Life Course Nutrition and Health at the University of Glasgow, and applies eatwell plate advice to provide an example of a healthy balanced diet during the course of a week.
The eatwell week highlights that increased consumption of starchy foods (such as bread, potatoes, pasta and rice) and infrequent consumption of high fat and/or sugar foods are important in achieving a healthy balanced diet. The main challenge in designing the eatwell week was in keeping salt intake below the maximum recommended salt intake of 6g a day.
In focus group testing, the style and presentation of the resource were received positively. The content of the eatwell week menu was found to be realistic and consumers found the recipes simple. It was clear however, that the resource in its current form requires further development before it can be delivered to consumers and health professionals.
This project demonstrates a menu that incorporates foods that are popular and widely consumed by adults in the UK, and which meets dietary recommendations. Development of the eatwell week supports the Scottish Government’s Obesity Route Map and Action Plan.
Charles Milne, Director of the Food Standards Agency in Scotland, said: 'I am excited at the prospect of this new healthy eating resource for Scotland. The eatwell week aims to help consumers to increase consumption of starchy foods and fruit and vegetables, and lower their consumption of high fat and/or sugar foods. We have planned a programme of work for the next year to ensure that consumers in Scotland will benefit from the eatwell week resource, which can help them to understand what a healthy balanced diet looks like.'
For more details on the project
Please contact Dr Fiona Comrie at fiona.comrie@foodstandards.gsi.gov.uk
Notes to editors: Science behind the story
eatwell plate
The eatwell plate is a policy tool that defines Government recommendations on healthy diets. It makes healthy eating easier to understand by giving a visual representation of the types and proportions of foods needed for a healthy and well balanced diet. The eatwell plate shows how much of what you eat should come from each food group. This includes everything you eat during the day, including snacks.
Based on UK dietary reference values
The eatwell week is based on energy requirements for an average adult woman (2000kcal). The menu meets UK Dietary References Values for energy, macronutrients (fat, saturated fat, protein, carbohydrate and non-milk extrinsic sugars) and micronutrients (vitamins A, B6, B12, thiamin, riboflavin, niacin, folate, vitamin C; iron, calcium, magnesium, potassium, zinc and phosphorus). The eatwell week complies with portion advice on fruit and vegetables and meets recommendations for fish, red meat and salt intake from the Scientific Advisory Committee on Nutrition. Energy intake, proportion of energy from macronutrients and micronutrient intakes were averaged over the course of the week.
What about children?
The eatwell week should lend itself to use within families, however salt intake recommendations for children younger than seven years of age would be exceeded if they were to consume the eatwell week. This highlights that families may require advice on choosing lower salt foods for children in particular.
Food Standards Agency information available on other websites
Communications Unit,
6th Floor, St. Magnus House,
25 Guild Street,
Aberdeen AB11 6NJ
Tel: 01224 285120 or 285127
Fax: 01224 285167
Email: press.scotland@foodstandards.gsi.gov.uk