New – Eatwell Guide
Goodbye Eatwell Plate, Hello Eatwell Guide!
In March 2016, Public Health England (PHE) released a new version of the Eatwell Plate, known as the Eatwell Guide. The new guide is recommended for anyone over the age of 2, so it’s something we should all learn more about!
A healthy diet should now include more fruits, vegetables and starchy carbohydrates (wholegrain) and fewer sugary drinks and foods. The guide has been developed in response to some dietary recommendations changing, including sugar and fibre. (ref: SACN report 2015).
What is the Eatwell Guide?
A daily food consumption guide based on extensive nutrition research which suggests a healthy diet is based on the following consumption:
- 39% of energy from fruit and vegetables
- 37% of energy from starches, with a focus on whole grains to help reach fibre recommendations
- 1% of energy from oils and spreads
- 8% of energy from dairy products/dairy alternatives
- 12% of energy from protein, with a highlight on sustainable sources
- 3% of energy from occasional foods, although these sit outside the main circle and consumption should be restricted
- There is also now inclusion of the recommendation of fluids for hydration (200-300ml)
Regular physical activity (PA) is also advised to maintain a healthy body, healthy mind and healthy weight. The government recommends that young people (5-18years) need to do at least 60 minutes of PA a day, ranging from moderate activity (i.e. fast walking, cycling) to vigorous activity (i.e. running, tennis). This will build strong muscles and bones and reduce the risks of certain illness later in life.
Regular PA and eating a healthy balanced diet can benefit us all; we will be happier, healthier, have more energy and live longer! Both factors are central to determining our overall health and even if you apply one or two principles from this article to your lifestyle, it’s a fantastic step in the right direction!
Good luck!
For more information on healthy eating, PA or free sugars, please see the links below.
