Download Scottish Dietary Targets

yes no Was this document useful for you?
   Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Scottish Dietary Targets
How to achieve each target and how they benefit our health.
Target: Average intake of fruit and vegetables to double to more than 400grams per day.
add sliced banana to breakfast cereal.
put salad into sandwiches.
drink a glass of fruit juice or eat a handful of dried fruit as a snack.
eat vegetable soup and add vegetables to meat casseroles
Why? – Benefits to health
• are a good source of non starch polysaccharide. NSP may help prevent constipation and
related bowel diseases.
• provide the body with antioxidant vitamins A and C. which helps prevent cancer and iron
to prevent anaemia.
• add bulk to the diet,( low in fat and sugar) thus helping maintain a healthy body weight.
(prevent obesity)
Target: Intake of bread to increase by 45% from the present daily intake , mainly using
wholemeal and brown breads.
try bagels, pitta bread, naan or muffins for variety.
eat a sandwich as an after school snack.
use bread in recipes such as bread and butter pudding.
use wholemeal breadcrumbs as a topping e.g tuna bake
Why? Benefits to health:
• is high in NSP which helps to prevent constipation and related bowel diseases.
• is low in fat, so reduces the risk of heart disease.
• adds bulk to the diet so you are less likely to snack on high-sugar, high-fat foods,
reducing the risk of obesity and tooth decay
• provides energy in the form of complex carbohydrate, B-group vitamins.
• Some are fortified with iron to prevent anaemia and calcium which
helps prevent rickets and osteoporosis
Target:- Average intake of breakfast cereal to double from the present intake of 17grams
per day or double to 34g per day
have a bowl of whole grain cereal as an after school snack.
eat low sugar cereal bars as a snack
add muesli to fruit crumble toppings
add crushed cereal and oats to biscuit recipes
Why? Benefits to health of eating more breakfast cereals:
• like bread, contain NSP which help prevent constipation and related bowel diseases.
• add bulk to the diet, so less likely to snack on high fat and high sugary foods so help
prevent obesity and tooth decay.
• provides a source of iron, as some breakfast cereals are fortified with iron, which
reduces risk of and anaemia. Also eaten with milk which is rich in calcium which helps
prevent osteoporosis and rickets.
Nat5 Hospitality/Understanding and using ingredients/dietary targets
Target:- Average intake of total fat to reduce to no more than 35% of food energy.
Average intake of saturated fat to reduce to no more than 11% of food energy.
use low fat spreads such as Flora margarine.
try semi-skimmed milk instead of full fat milk.
trim visible fat from meat before cooking.
grill, bake or boil foods rather than frying in oil or lard
Why? Benefit to health:
• helps to control and maintain a healthy weight range (prevent obesity) as you are
consuming less total fat which is high in calories/ Kjoules.
• may decrease the risk factors for developing coronary heart disease as you are
consuming less saturated fat if you eat less animal fat e.g. butter, cream and cheese.
Target:- Average intake of salt to reduce from 163mmol per day to 100mmol per day. (
less than 6g per day)
Tips to reduce salt intake:
• add herbs and spices instead of salt to your cooking.
• do not add salt to your food at the table.
• try to use fresh foods as much as possible and eat less processed foods.
• eat less high salt foods such as bacon, savoury snacks and crisps.
Why? Benefit to health
• may help to prevent high blood pressure.
• high blood pressure is a risk factor for heart disease and strokes.
Average intake of NME( non- milk extrinsic) sugars in adults not to increase.
Average intake of NME sugars in children to reduce by half, i.e. to less than 10% of
total energy.
Tips to reduce sugar in the diet:
• choose fresh fruit and vegetables instead of canned fruit in syrup
• drink water between meals instead of fizzy drinks.
• snack on fresh fruit, vegetable sticks and dip, yogurt, fromage frais, cereal bars, nuts and
seeds or cheese sandwiches instead of sweets and chocolate.
Why? Benefit to health:
• may help prevent dental caries or tooth decay as sugar and plaque in the mouth forms
acids which can attack the enamel of the teeth, causing decay
• may help to manage a healthy weight range and prevent obesity as sugar provides
empty calories.
Nat5 Hospitality/Understanding and using ingredients/dietary targets
Target:- Increase average intake of total complex carbohydrates
by 25% through increased consumption of fruit and vegetables, bread, breakfast
cereals, rice and pasta and through an increase of 25% in potato consumption.
serve rice with savoury and sweet dishes.
enjoy a baked potato as a lunchtime snack.
make pasta with tomato and basil sauce.
have bread as an accompaniment to a meal
Why? Benefit to health:
• are low in fat – reduced risk of obesity and heart disease.
• add bulk to the diet so you are less likely to snack on high-sugar, high-fat foods, reducing
risk of tooth decay and obesity
• provide the body with NSP which helps to prevents constipation and related bowel
• provide the body with energy quickly.
• are good sources of B-group vitamins, iron to prevent anaemia .
Target:White fish consumption to be maintained at current levels.
Oily fish consumption to double from 44 grams per week to 88 grams per week.
make your own salmon fish cakes.
try a tuna or sardine sandwiches.
fish fingers make a quick meal.
have salmon, trout or tuna as a main meal
Why? Benefit to health of eating more oily fish.
• provides a good source of protein, which is important for growth and repair of the body.
• in particular oily types, such as salmon and sardines, contain essential fatty acids, such
as omega 3 fatty acids which may help to prevent heart disease as it reduces the risk of
blood clots forming.
• may help prevent the risk of heart disease as it is low in saturated fat and higher in
unsaturated fat.
Nat5 Hospitality/Understanding and using ingredients/dietary targets
Document related concepts

Gastric bypass surgery wikipedia, lookup

Saturated fat and cardiovascular disease wikipedia, lookup

Nutrition wikipedia, lookup

Dieting wikipedia, lookup

Human nutrition wikipedia, lookup

DASH diet wikipedia, lookup

Adipose tissue wikipedia, lookup

Fat acceptance movement wikipedia, lookup

Diet-induced obesity model wikipedia, lookup

Abdominal obesity wikipedia, lookup

Body fat percentage wikipedia, lookup

Food choice wikipedia, lookup

Obesogen wikipedia, lookup

Obesity and the environment wikipedia, lookup

Childhood obesity in Australia wikipedia, lookup

Obesity wikipedia, lookup

Calorie restriction wikipedia, lookup

Low-carbohydrate diet wikipedia, lookup

Waist–hip ratio wikipedia, lookup

Fish oil wikipedia, lookup