Nutrition: Scotland

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How Food Standards Agency Scotland is working to improve Scotland's diet.

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  • Folic acid fortification

    The FSA recommends the mandatory fortification of bread or flour with folic acid in order to reduce the risk of neural tube defects in foetuses.

  • Front-of-pack nutrition labelling

    On 19 June 2013, following detailed discussions with the food industry, health organisations and other interested parties, the Food Standards Agency in Scotland launched a new, front-of-pack nutrition labelling scheme to help consumers see at a glance what is in their food.

  • HHEAPS (Hygiene, Healthy Eating and Activity in Primary Schools) initiative

    The HHEAPS Initiative (Hygiene, Healthy Eating and Activity in Primary Schools) has been developed by FSA Scotland as a resource for schools to raise children's awareness of the benefits of food hygiene, healthy eating and physical activity.

  • Healthy catering

    The food we eat outside the home makes up an increasingly important part of our diet. The average person eats one in every six meals out of home and if we add in snacks and 'grab and go' food, men consume about a quarter of their calories when eating out, and women around a fifth. So, the choices we make when eating out can go a long way to help us to maintain a balanced diet.

  • Monitoring Scottish dietary targets

    The Scottish dietary targets formed the basis of the 1996 Scottish Office report 'Scottish Diet Action Plan.' The 2003 document 'Improving Health in Scotland: the Challenge' committed the Scottish Executive to continue the further implementation of the Scottish Diet Action Plan well beyond 2005.

  • Salt

    Most people eat too much salt. This can raise blood pressure, which increases your risk of heart disease and stroke. We can all take steps to eat less salt by shopping wisely and being sparing with salt at home.

  • Saturated fat and energy

    Currently people are eating more saturated fat, on average, than is recommended, and rising levels of obesity indicate that energy intakes currently exceed energy requirements. Both these issues raise serious health concerns, particularly in relation to coronary heart disease, some cancers and type 2 diabetes.

  • Scottish teaching tools

    Resources developed to help teachers in Scotland enable young people to learn how to choose, cook and eat safe healthy food.

  • Target nutrient specifications for Scotland

    Revised target nutrient specifications for manufactured foods used in school meals in Scotland

  • The eatwell plate

    The eatwell plate makes healthy eating easier to understand by giving a visual representation of the types and proportions of foods needed for a healthy and well balanced diet.