Background Paper to Supporting Healthy Choices
Background Paper to Supporting Healthy Choices
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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