Table 1. Current and proposed recommendations used as constraints in the optimisation modelling (after Scarborough et al [4]).
| Old recommendations | Eatwell Guide | |
|---|---|---|
| NUTRIENTS | ||
| Energy1 | No increase in kcal | No increase in kcal |
| Carbohydrates | ≥50% of energy | ≥50% of energy |
| Free sugars | ≤11% energy | ≤5% energy |
| Fat | ≤35% energy | ≤35% energy |
| Saturated fat | ≤11% energy | ≤11% energy |
| Protein | ≥14.5 & ≤15.5% of energy | ≥14.5 & ≤15.5% of energy |
| Salt | ≤ 2363 mg sodium | ≤ 6g/2363 mg sodium |
| Fibre | ≥ 23.5g AOAC | ≥30g (AOAC)2 |
| FOODS | ||
| Fruits and vegetables3 | ≥5 portions a day | ≥5 portions a day |
| Fish | ≥ 2 portions a week (2*20g a day), one of which should be oily | ≥ 2 portions a week (2*20g a day), one of which should be oily |
| Red and processed meat | ≤70g/day | ≤70g/day |
NB. AOAC: Association of Official Analytical Chemists method for total dietary fibre analysis.
1 Energy from foods and drinks, excluding alcohol.
2 Equivalent 18g non-starch polysaccharide fibre
3 Includes a maximum of: 1 portion of fruit juice; 1 portion of beans; 2 portions of smoothie. (Portion sizes: 30g dried fruit; 150mL fruit juice; 150mL smoothie; 80g all other fruits & vegetables)