Talk:Eatwell Guide

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More content available from the Dietary Reference Values page and the list of nutrition guides page. -lionfish

Can use the real eatwell plate as it's open: The eatwell plate image is subject to Crown copyright protection, which is covered by an Open Government Licence. You may use and re-use the eatwell plate image, and surrounding text, free of charge in any format or medium, under the terms of the Open Government Licence. To view this licence, please visit the Office of Public Sector Information's website.

The eatwell plate must be acknowledged as Crown copyright and the following statement included to identify the source: Department of Health in association with the Welsh Assembly Government, the Scottish Government and the Food Standards Agency in Northern Ireland.

http://www.food.gov.uk/northern-ireland/nutritionni/eatwellplate/#.ULUllhUzKzo — Preceding unsigned comment added by Lionfish0 (talk • contribs) 20:44, 27 November 2012 (UTC)[reply]

history of the concept[edit]

The eat well plate is just the most recent incarnation of diet advice from the government. Could this page link to more information about how the balance of types of reconmended food types has changed over the years? — Preceding unsigned comment added by 94.11.143.7 (talk) 22:19, 18 January 2014 (UTC)[reply]

Eatwell plate is replaced by the Eatwell Guide[edit]

I think the article including the content and title needs to be updated to the Eatwell Guide, the eatwell plate should still be described in the article but in a historical context. There are differences between the two which I think should be described in the article. — Preceding unsigned comment added by Nebchez35 (talk • contribs) 22:27, 28 March 2016 (UTC)[reply]

More information about the main Eatwell Guide references[edit]

One of the Documents accompanying the Eatwell Guide is "Government Dietary Recommendations". Table 2 of that document, "Government recommendations for food energy, macronutrients, salt and dietary fibre for males and females aged 19+ years", identifies three main sources of recommendations for the information in that table. I've examined them all in various degrees. I'll identify them in the next three indents. I am unable to deduce how the information in those documents leads to the Eatwell Guide. I intend soon to add material to the next three indents to explain my difficulty in each case. Barry Pearson 13:12, 27 October 2016 (UTC)[reply]

COMA 41: "Dietary Reference Values for Food Energy and Nutrients for the United Kingdom" (1991). It is available via TSO and Amazon UK). Barry Pearson 13:12, 27 October 2016 (UTC)[reply]
SACN "Dietary Reference Values for Energy" (2011), which is an update of COMA 41. Barry Pearson 13:12, 27 October 2016 (UTC)[reply]
SACN "Carbohydrates and Health report" (2015). This was "to examine the latest evidence on the links between consumption of carbohydrates, sugars, starch and fibre and a range of health outcomes (such as heart disease, type 2 diabetes, bowel health and tooth decay)". Barry Pearson 13:12, 27 October 2016 (UTC)[reply]

My concern is illustrated by "Food consumption and the actual statistics of cardiovascular diseases: an epidemiological comparison of 42 European countries" (published 27 September 2016). An example quote: "The major correlate of high CVD risk was the proportion of energy from carbohydrates and alcohol, or from potato and cereal carbohydrates". With a conclusion: "Our results do not support the association between CVDs and saturated fat, which is still contained in official dietary guidelines. Instead, they agree with data accumulated from recent studies that link CVD risk with the high glycaemic index/load of carbohydrate-based diets. In the absence of any scientific evidence connecting saturated fat with CVDs, these findings show that current dietary recommendations regarding CVDs should be seriously reconsidered". (CVD = "Cardio-Vascular Disease"). This is just one source of many that link high carbohydrate guidelines, of which the "Eatwell Guide" is an example, to increased health risk. — Preceding unsigned comment added by Barry Pearson (talk • contribs) 14:21, 27 October 2016 (UTC)[reply]