Achieving eatwell plate recommendations: is this a route to improving both sustainability and healthy eating?

Abstract

By using data from the National Diet and Nutrition Survey (NDNS) rolling programme, the objective was to determine the extent to which consumers meet the nutrition guidelines implicit in the eatwell plate; to profile those eating healthily and gain insight on how they achieved the recommendations and whether in doing so, their eating pattern was also potentially more sustainable.Only 4% of adults simultaneously met five targets related to fat, saturated fatty acids (SFA), 5 A DAY fruit and vegetables, fibre (non-starch polysaccharide; NSP) and protein intake and, with the exception of target protein intake, the majority of people (51%) achieved none of the guidelines. The addition of the oil-rich fish recommendation reduces those meeting all six targets to 1%. Just 12% of the population (n = 94) met the three targets for fat, SFA and fruit and vegetable intake. These were designated achievers, who tended to be older by 5 years and to have a degree (P < 0.05), while non-achievers were more likely to smoke (P < 0.05). Energy intakes were slightly lower in achievers (non-significant), who had significantly lower fat and SFA intakes and higher intakes of protein. Intakes of NSP were significantly higher among achievers, who on average met the dietary reference value for NSP. The main NDNS food groups with a significantly higher intake in achievers were skimmed milks, chicken and turkey dishes, white fish (not fried) and shellfish and wholemeal breads, while non-achievers consumed more coated chicken, meat pies and pastries, cheese, whole milks and white bread. It appears that the achievers have reduced the fat content of their diet by focussing on lower fat/higher fibre alternatives within the same category of foods rather than introducing more plant foods such as legumes, nuts and seeds.There is growing interest in the future sustainability of current dietary patterns in light of expected climate change and an expanding global population. Although only one facet of a very complex picture, plant foods are typically associated with fewer greenhouse gas (GHG) emissions than those of animal origin. On this limited basis, achievers were not necessarily eating more sustainably. It is suggested, by reference to literature values (primarily for potential GHG emissions of food production), that with some rebalancing and through the inclusion in current UK dietary patterns of more plant foods, particularly more plant proteins and starchy foods, the existing eatwell plate could not only provide the basis of a cost-effective healthy diet, but also a potentially more sustainable one too. However, in order to meet these joint objectives, improved consumer understanding and practical advice on how to use the eatwell plate in this way is clearly required.

The impact of healthier dietary scenarios on the global blue water scarcity footprint of food consumption in the UK

“…The aim was to reduce the proportion of energy derived from saturated fatty acids and total fat in order to reduce the prevalence of obesity (DH, 1992, cited in Harland et al (2012). The eatwell plate was constructed to encourage the population to eat according to the target consumption of major food groups set out in this strategy document (Harland et al, 2012;NHS, 2013).…”

What can the food and drink industry do to help achieve the 5% free sugars goal?

“…The British Nutrition Foundation has disseminated the guide to schools on behalf of PHE. Table 5 summarises the deliberations and conclusions of the panel: (32). Modelling suggests that the new sugar and fibre guidelines make the totality of recommendations even harder to achieve (33).…”

Authorised EU health claims for wheat bran fibre

“…Specific data relating to the inadequacy of fibre intake is provided by an analysis of data from the first two years of the National Diet and Nutrition Survey (NDNS) Rolling Programme (Harland et al, 2012). In this NDNS sub-population, intake of NSP was 13.3 g. Of greater concern was that only 25% of men and 13% of women met the UK NSP target of 18 g NSP per day.…”