Publication - Advice and guidance
Supporting Healthy Choices: A Framework for Voluntary Action
This framework sets out the action we believe is necessary to shape and better support healthier diets in Scotland.
Annex A
Population Level Dietary Goals for Scotland 2013[32]
| 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 the energy density of a food is the calorie content per unit weight of foodstuff |
|---|---|
| Fruit & Vegetables | Average intake of a variety of fruit and vegetables to reach at least 5 portions per person per day (>400g per day) |
| Oily Fish | Oil rich fish consumption to increase to one portion per person (140g) per week |
| Red Meat | No increase in average intakes of red and processed meat Limit individual intake of red and processed meat to no more than 90g/day |
| 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 Non-Milk Extrinsic Sugars[33] to reduce to less than 11% of food energy in children and adults |
| Salt | Average intake of salt to reduce to 6g per day |
| Fibre | An increase in average consumption of fibre[34] to increase to 18g/day by increasing consumption of wholegrains, pulses and vegetables |
Contact
Email: Leigh Edwardson
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