Is our dietary advice effective?

Looy, A E de; Auty, Patricia; Coates, C

doi:10.1079/pns19920011

Cited by 9 publications

(5 citation statements)

References 22 publications

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“…It has previously been identified that people find it difficult to adopt multiple changes to their diet [16,17], and as can be seen from Figure 4, are more likely to change to a healthier option within the same category rather than add new foods to the diet. How to encourage dietary choices that result in a healthier fat profile, while at the core at much dietary advice, appears difficult to achieve in practice.…”

Section: Sources Of Fat In the Uk Dietmentioning

confidence: 95%

The role that oilseeds, including new hi-oleic varieties can play in improving the profile of fat intake by the UK population

Harland¹

2014

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The production in the EU of the oilseeds, rapeseed and sunflower, has increased dramatically over the last 20 years. Much of the oil produced after crushing is used for culinary purposes; this enhanced intake of vegetable oil has led to a substantial change of fatty acid (FA) supply. This has been conclusively demonstrated by taking the UK oil supply data and by use of the FA profile of the key oils converting the supply data into a FA profile of the UK market place for 2008-2012. The most marked changes are a reduction in saturated fat (SFA) and an increase in monounsaturated fatty acids (MUFA) available for consumption. Furthermore the introduction of varieties of hi-oleic sunflower oil can further affect the market FA profile. The fat profiles of rapeseed and sunflower oils are considered healthy and they can have a positive impact when included in the diet, particularly as a replacement for oils or fats rich in SFA. In the UK and much of Europe, adult SFA intake continues to exceed recommendations. While reductions in the UK population's SFA intake have occurred over the last 20 years, these are modest and it may be timely to identify ways in which SFA intake can be further reduced. To do this, the UK market FA supply data has been analysed alongside the profile of FA intake from adults recording their intake in national dietary surveys in order to identify if the market supply affects overall FA consumption. There is an indication that market oil supply is reflected in adults dietary intake of the main groups of FA. Consequently changes made to the oil profile of oilseeds by plant breeders and use of the resulting healthier oils by food manufacturers could have important roles to play in helping adults to achieve the recommended intake of SFA and also improve the overall fat quality in their diet leading to enhanced long-term health and well-being. Thus changes made in primary oilseed production supported by culinary use of these oils with a healthier profile could help support the UK's Department of Health SFA Responsibility Deal and other similar National initiatives that are looking for industry pledges to offer sustained long-term reductions in SFA, consistent with healthy eating recommendations. Using the market supply to drive dietary change allows sectors of the population to be most resistant healthy eating messages and least likely to make dietary interventions to move to a healthier FA profile of intake with minimal personal intervention; in this case, health by stealth.

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Section: Sources Of Fat In the Uk Dietmentioning

confidence: 95%

The role that oilseeds, including new hi-oleic varieties can play in improving the profile of fat intake by the UK population

Harland¹

2014

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“…This difficulty has been reported previously and is in agreement with earlier findings reported in a review of three studies investigating subjects' motivation to change their diets to match nutritional goals (De Looy et al . ). All participants achieved a change in dietary intake over 1 week and met one nutritional goal but it was much easier to substitute one item in the diet for another or reduce consumption of certain foods that contributed a significant amount of fat such as swapping the type of milk consumed from whole to semi‐skimmed or skimmed.…”

Section: What Can Be Learnt From Those Achieving Fat Sfa and Fruit Amentioning

confidence: 97%

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

Harland¹,

Buttriss

Gibson³

2012

Nutrition Bulletin

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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.

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“…By tailoring to the individual, chances of long-term behavioural modifications are also increased. 22 Limitations for change will, however, depend upon the individual's current position in the Stages of Change Model. 23 This will primarily influence their willingness to accept and act upon the recommendations given.…”

Section: Introductionmentioning

confidence: 99%

Towards nutrition education for adults: a systematic approach to the interface design of an online dietary assessment tool

Probst¹,

Lockyer²,

Tapsell³

et al. 2007

IJLT

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To support nutrition-related behavioural change, a dietitian can offer tailored educational programmes based on patients' specific dietary behaviours. A model has been developed to integrate learning technologies into this process. This tool allows patients to self-report their dietary intake, creating awareness, and to receive individually tailored dietary advice from their General Practitioner (GP) via a dietitian, to assist with change. This article examines how a step-wise approach to the interface design has allowed a multidisciplinary approach to automated dietary assessment to be undertaken. Concentrating on the identification of core foods and on the questionnaire format using an outline of the diet history interview, the design features of the programme used focus groups with end users and in-depth discussion between the multidisciplinary team. The development of an online self-administered dietary assessment programme must ensure outcome goals are met whilst upholding the simplicity of the interface design to allow a larger number of patients access to the programme.

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Is our dietary advice effective?

Cited by 9 publications

References 22 publications

The role that oilseeds, including new hi-oleic varieties can play in improving the profile of fat intake by the UK population

The role that oilseeds, including new hi-oleic varieties can play in improving the profile of fat intake by the UK population

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

Towards nutrition education for adults: a systematic approach to the interface design of an online dietary assessment tool

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