The Eatwell Guide Published 17 March 2016 The UK’s national food guide has been updated in light of recent recommendations made by the Scientific Advisory Committee on Nutrition (SACN) in their report on Carbohydrates and Health. The Eatwell Guide has replaced the Eatwell Plate and continues to define the government’s advice on a healthy balanced diet. The Eatwell Guide is a visual representation of how different foods and drinks can contribute towards a healthy balanced diet.

Objectives To critique the eatwell plate as a model of healthy eating. To differentiate between the eatwell plate and the eatwell guide. To explain the key features of the eatwell guide.

Look at the picture below of the eatwell plate and in pairs discuss 5 ways in which it could be improved.

Critique of the Eatwell Plate The ones size fits all approach may not be suitable for all people. It is designed for the general population whether a person is overweight or a healthy weight. People with wheat or gluten allergies or diary intolerance may have to cut out a whole section of the eatwell plate. Likewise vegetarians and vegans need to follow a specially designed eatwell plate as they may remove sections such as the meat, fish and alternatives and diary groups. All fruits and vegetables recommended by the eat well plate are not equal in terms of the energy  or nutrients they provide. It does not refer to the consumption of alcohol or sugary drinks which are a common and main component of the British diet. If you have special dietary requirements you cannot rely on the eatwell plate. You may need to speak to a registered dietitian.

Critique of the Eatwell Plate It is not suitable for people who are blind or have difficulties with vision. It can to extent forget about food poverty and health inequalities. Can everyone afford to eat meat, fish or five portions of fruit and vegetables a day? It does not account for people who may have psychological difficulties with consuming certain food groups. It may be adding to dietary related problems such as obesity and diabetes by encouraging people to eat a large amount of starchy food, some of which are illustrated on the plate as white processed cereal and bread. More slow release energy examples are needed. It does not move with updated nutritional research findings – it and the previous balance of good health  have been used for 20 years.

The UK’s new healthy eating model Public Health England in association with the Welsh government, Food Standards Scotland and the Food Standards Agency in Northern Ireland. (Crown Copyright)

The Eatwell Guide is split into 5 segments to represent the 5 food groups as follows: potatoes, bread, rice, pasta and other starchy carbohydrate foods: 38 % fruit and vegetables: 40 % dairy and alternatives: 8% beans, pulses, fish, eggs, meat and other protein: 12 % oils and spreads: 1% Please note this adds up to 99% due to rounding up.

How does it differ to the eatwell plate? Renamed the ‘Eatwell Guide’ Removal of the knife and fork Drawn images instead of photographs of food Updated segment names Food group segments resized Inclusion of a hydration message The purple segment now only contains ‘oils and spreads’. High fat, salt and sugar have been removed from purple section Additional messages for further guidance

Useful links https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/508183/Eatwell_guide_whats_changed_and_why_2016.pdf http://www.nhs.uk/Livewell/goodfood/Pages/the-eatwell-guide.aspx https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/508434/Eatwell-16MAR2016England.pdf https://www.gov.uk/government/publications/the-eatwell-guide/the-eatwell-guide-how-to-use-in-promotional-material http://foodandhealthteacher.com/2016/03/17/the-eat-well-plate/