In ‘From Plate to Guide: What, why and how for the eatwell model’ Public Health England details how it moved from its 2014 Eatwell Plate to the 2016 Eatwell Guide.
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Sue Dibb of Eating Better has written a short blog on this process - see here. In it she refers to this paper by Scarborough et al and this news article by Mike Rayner on the modelling behind the Eatwell Guide update - including the very significant reductions in red and processed meat and cheese in the new guidelines.
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17 Jan 2017
17 Jan 2017
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