How the eatwell plate differs from 'The Balance of Good Health' plate
Monday 17 September 2007
The eatwell plate is an updated version of 'The Balance of Good Health' plate. It was produced following consultation with consumers and health professionals. The science behind the plate, and how it should be used, remain the same.
The plate and supporting tips can be found at the eatwell plate.
What's new?
The eatwell plate differs from 'The Balance of Good Health' in the following ways:
- The title has been changed to the ‘eatwell plate’ and a subtitle has been added: ‘Use the eatwell plate to help you get the balance right. It shows how much of what you eat should come from each food group.'
‘The Balance of Good Health’ (BOGH) title received negative feedback when tested with consumers. It was reported as being ‘too rational’, ‘unfriendly’ and ‘lacking in emotion’. Some people felt that further text was needed to explain the visual and provide greater clarification.
Placing emphasis on ‘getting the balance right’ was found to reinforce the main healthy eating message and came across as dynamic, instilling confidence and suggesting that everyone can do it. - The food images are all real foods in a contemporary design. BOGH had made use of some 'mocked-up' products.
Almost all the focus group participants liked the use of the photography in the new visual, reporting that the plate showed a good range and variety of foods they recognised and tended to buy. - Certain food group titles have been changed.
Consumers reported confusion about messages relating to ‘starchy foods’ and ‘meat and alternatives’. To assist consumer understanding in relation to which foods should be included in these sections, the following food group titles have been changed:- ‘Bread, other cereals and potatoes’ to ‘Bread, rice, potatoes, pasta and other starchy foods’
- ‘Meat, fish and alternatives’ to ‘Meat, fish, eggs, beans and other non-dairy sources of protein’
- ‘Foods containing fat. Foods containing sugar’ to ‘Foods and drinks high in fat and/or sugar’
- Certain food group colour coding has changed.
To modernise the plate, the following food group colours have been changed:
Bread, rice, potatoes, pasta and other starchy foods has changed from amber to yellow.
Foods and drinks high in fat and/or sugar has changed from yellow to purple.
Other food group colours have been made more contemporary within the same colour spectrum.
Consideration has been given to avoiding nutritional front-of-pack traffic-light colours, apart from the green for fruit and vegetables, which instils a positive message. Overall, the majority of focus groups liked the colours, and reported that green, yellow and blue borders corresponded with their food groups.