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.
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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