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Nutrition

The eatwell plate

Many people are eating more saturated fat, salt and added sugar than Government recommendations; and too little fruit, vegetables, oily fish and fibre. Some people are also getting below recommended levels of particular vitamins and minerals.

Diet can have a major impact on health. Consuming too many calories can result in obesity, and obesity can increase the risk of type 2 diabetes, some cancers and heart disease. The latest Health Survey for England data shows that nearly 1 in 4 adults and more than 1 in 10 children aged 2 to 10 are already obese, and this figure is rising.  

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Independent expert advice

The Government bases its nutrition decisions and advice on the best evidence available and takes a whole diet approach when making recommendations.

It obtains independent expert advice from the Scientific Advisory Committee on Nutrition and commissions research to support its functions.

Helping the public choose healthier diets

The Department of Health works in partnership with the food industry, charities, and other Government and non-governmental organisations to help the public choose healthier diets as part of a healthier lifestyle.

The public health white paper ‘Healthy Lives, Healthy People’ published in November 2010, sets out how the coalition Government’s approach will achieve this.

Healthy eating policy

The eatwell plate

Healthy eating policy is encapsulated in the pictorial guide: the eatwell plate.

The eatwell plate makes healthy eating easier to understand by giving a visual representation of the types and proportions of foods needed for a healthy and well balanced diet that meets Government recommendations.

For more information on the eatwell plate click the link below.

8 tips for making healthier choices

Healthy eating policy messages are also provided through the Government’s 8 tips for making healthier choices:

1. Base your meals on starchy foods
2. Eat lots of fruit and veg
3. Eat more fish – including a portion of oily fish each week
4. Cut down on saturated fat and sugar
5. Try to eat less salt – no more than 6g a day
6. Get active and try to be a healthy weight
7. Drink plenty of water
8. Don't skip breakfast

Dietary Reference Values

Dietary Reference Values (DRVs) show Government recommendations for the amount of energy or an individual nutrient that a group of people of a certain age range (and sometimes sex) needs for good health.

DRVs are benchmark intakes of energy and nutrients that can be used for guidance but should not be seen as exact recommendations.

DRVs in England are based upon assessment of evidence by the Committee on Medical Aspects of Food Policy (COMA) and the Scientific Advisory Committee on Nutrition, which superseded COMA in 2000.

DRVs are given as daily intakes, but people often eat quite different foods from one day to the next, and their appetite can change, so in practice the intakes of energy and nutrients need to be averaged over several days. DRVs only apply to healthy people.

DRV is a general term used to cover:

  • Estimated average requirement (EAR) This is the average amount of energy or a nutrient needed by a group of people.
  • Reference nutrient intake (RNI) The amount of a nutrient that is enough to meet the dietary needs of about 97% of a group of people.
  • Lower reference nutrient intake (LRNI) The amount of a nutrient that is enough for a small number of people in a group with the smallest needs. Most people will need more than this.
  • Safe intake This is used when there isn't enough evidence to set an EAR, RNI or LRNI. The safe intake is the amount judged to be enough for almost everyone, but below a level that could have undesirable effects.

A full list of DRVs can be found in the 'Dietary Reference Values for Food Energy and Nutrients for the UK', Department of Health, 1991: Report of the Panel on DRVs of the Committee on the Medical Aspects of Food Policy (COMA). This report can be purchased from The Stationery Office.

Nutrition information for young people

The eatwell plate forms policy to support schools to adopt a 'whole school' approach to diet and nutrition and to help young people better understand the relationship between diet and health, help them make more informed food choices and gain the skills to safely prepare healthy meals.

The food competencies are a framework of core skills and knowledge for children and young people to help young people to choose, cook and eat safe healthy food.

Nutrition publications

There are many publications available that support and explain the Department’s nutrition work. We will be adding to this section over the coming months.

Further information

We will be publishing more information about the Department’s nutrition work over the coming months in relation to:

  • National Diet and Nutrition Surveys
  • Legislation
  • Salt
  • Saturated fat and energy intake
  • Catering

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