Nutrition Publication News
NEW PUBLIC HEALTH TOOL LAUNCHED
On 17th March, Public Health England launched the new Eatwell Guide and revised 5 A Day.
The Guide replaces the previous Eatwell Plate and was required due to changes in the official recommendations for free sugars and fibre intakes. The new Eatwell Guide provides information on the proportions of the food groups that help individuals meet official advice and nutrient requirements.
The Eatwell Guide and the revision to the 5 A Day scheme were developed through the use of an External Reference Group, chaired by Dr Lisa Jackson FFAfN (& former AfN Trustee and Accreditation Chair), and included evidence reviews, public consultations and consumer research.
Registered Nutritionists have the knowledge, skills and expertise to support individuals with their healthy eating practices and the application of nutritional messages to needs, likes, dislikes,environments and other factors.
Information is available via the following links:
NEW PHE DATA ON SALT CONSUMPTION LEVELS
Average salt consumption of adults in England down by 0.9g/d in the decade from 2005 to 2014 to 8g/d. Overall salt intake has fallen by 11% since 2005/06.
Public Health England commissioned the latest assessment of the salt content of 24-hour urine collections made from NDNS participants during May to September 2014, with a random sample of 689 adults (19-64y), designed to be representative of adults in England.
The results are used by Government to monitor progress towards the recommended maximum salt intake for adults of no more than 6g/d.
In the press release announcing the results, Dr Alison Tedstone RNutr FAfN, Chief Nutritionist at PHE, said:
“Our analysis makes clear that there is a steady downward trend in salt consumption. While people are having less salt than 10 years ago, we are still eating a third more than we should. The majority of the salt we eat is in everyday foods so it’s important to check labels and choose lower salt options. Many manufacturers and retailers have significantly reduced the salt levels in everyday foods. However, more needs to be done, especially by restaurants, cafes and takeaways.”
NDNS Dietary Sodium Assessment