Publication - Research finding

Background Paper to Supporting Healthy Choices

Published: 26 Jun 2014
Part of:
Health and social care
ISBN:
9781784125615

Background Paper to Supporting Healthy Choices

40 page PDF

300.0 kB

40 page PDF

300.0 kB

Contents
Background Paper to Supporting Healthy Choices
Appendix 1

40 page PDF

300.0 kB

Appendix 1

Revised Dietary Goals for Scotland Published April 2013

Calories

A reduction in calorie intake by 120 kcal/person/day

Average energy density of the diet to be lowered to 125 kcal/100g by reducing intake of high fat and/or sugary products and by replacing with starchy carbohydrates (e.g. bread, pasta, rice and potatoes), fruits and vegetables

Fruit & Vegetables Average intake of a variety of fruit and vegetables to reach at least
5 portions/person/day (>400g/day)
Oily Fish Oil rich fish consumption to increase to one portion per person (140g) per week
Red Meat

Average intake of red and processed meat to be pegged at around 70g/person/day

Average intake of the very highest consumers of red and processed meat (90g/person/day) not to increase

Fats

Average intake of total fat to reduce to no more than 35% food energy

Average intake in saturated fat to reduce to no more than 11% food energy

Average intake of trans fatty acids to remain below 1% food energy

Sugar Average intake of NMES[i] to reduce to less than 11% of food energy in children and adults
Salt Average intake of salt to reduce to 6g/day
Fibre An increase in average consumption of fibre[j] to 18g/day by increasing consumption of wholegrains, pulses and vegetables

Revised Dietary Goals for Scotland - basis of recommendations & monitoring

Dietary Goal Basis of recommendations Monitoring change
Calories A reduction in calorie intake by 120 kcal/person/day Preventing Overweight and Obesity in Scotland: A Route Map Towards Healthy Weight http://www.scotland.gov.uk/Resource/Doc/302783/0094795.pdf Data on prevalence of overweight and obesity in from Scottish Health Survey Analysis of commercial data on total calories purchased
Average energy density of the diet to be lowered to 125 kcal/100g by reducing intake of high fat and/or sugary products and by replacing with starchy carbohydrates (e.g. bread, pasta, rice and potatoes), fruits and vegetables. Preventing Overweight and Obesity in Scotland: A Route Map Towards Healthy Weight http://www.scotland.gov.uk/Resource/Doc/302783/0094795.pdf Secondary analysis of Scottish data from the Living Costs and Food (LCF) module of the Integrated Household Survey
Fruit & Vegetables Average intake of fruit and vegetables to reach at least 5 portions/person/day
(>400g/day)

http://www.nhs.uk/livewell/5aday/pages/5adayhome.aspx/Department of Health

Nutritional Aspects of the Development of Cancer. Report on health and social subjects 48. London: HMSO, 1998

World Health Organization. Diet, Nutrition and the Prevention of Chronic Diseases. Report of a Joint WHO/FAO Expert Consultation. Technical report series no 916. Geneva: 2003

Secondary analysis of Scottish data from the LCF module of the Integrated Household Survey
Oily Fish Oil rich fish consumption to increase to one portion per person (140g) per week Scientific Advisory Committee on Nutrition. Advice on fish consumption: benefits & risks. London: TSO, 2004 Secondary analysis of Scottish data from the LCF module of the Integrated Household Survey
Red Meat Average intake of red and processed meat to be pegged at around 70g/person/day SACN Iron and Health Report http://www.sacn.gov.uk/pdfs/sacn_iron_and_health_report_web.pdf Secondary analysis of Scottish data from the LCF module of the Integrated Household Survey
Average intake of the very highest consumers of red and processed meat (90g/person/day) not to increase
Fats Average intake of total fat to reduce to no more than 35% food energy[k] Department of Health. Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. Report on health and social subjects 41. London: HMSO, 1991 Secondary analysis of Scottish data from the LCF module of the Integrated Household Survey
Average intake in saturated fat to reduce to no more than 11% food energy

Department of Health. Nutritional Aspects of Cardiovascular Disease. Report on health and social subjects 46. London: HMSO, 1994

World Health Organization. Diet, Nutrition and the Prevention of Chronic Diseases. Report of a Joint WHO/FAO Expert Consultation. Technical report series no 916. Geneva: 2003

Secondary analysis of Scottish data from the LCF module of the Integrated Household Survey
Average intake of trans fatty acids to remain below 1% food energy Scientific Advisory Committee on Nutrition. Update on trans fatty acids and health. London: TSO, 2007 National Diet and Nutrition Survey including the Scottish boost
Sugar Average intake of NMES[l] to reduce to less than 11% of food energy in children and adults Department of Health. Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. Report on health and social subjects 41. London: HMSO, 1999

Population data: Secondary analysis of Scottish data from the LCF module of the Integrated Household Survey

Children: Children's dietary survey

Salt Average intake of salt to reduce to 6g/day Scientific Advisory Committee on Nutrition. Salt and Health. London: TSO, 2003 Urinary sodium survey
Fibre An increase in average consumption of fibre
(non-starch polysaccharide) to 18g/day by increasing consumption of wholegrains, pulses and vegetables
Department of Health. Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. Report on health and social subjects 41. London: HMSO, 1991 Secondary analysis of Scottish data from the LCF module of the Integrated Household Survey

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Email: Leigh Edwardson