The collaborative creation of the Eatwell Guide
The creation of the Eatwell Guide was not the work of a single individual, but rather a coordinated effort involving several governmental and scientific bodies within the United Kingdom. On March 17, 2016, Public Health England (PHE) officially launched the guide, replacing its predecessor, the Eatwell Plate, and establishing the current national healthy eating model for the UK population aged two and over.
The leading body: Public Health England
Public Health England served as the primary government agency responsible for the overall project and its final publication. As part of its role in improving the nation's health, PHE oversaw the update of the UK's dietary recommendations to reflect new scientific evidence and public health priorities. This included addressing rising concerns about obesity, diabetes, and dental health. The rebranding from a 'plate' to a 'guide' also aimed to better represent its function as a set of dietary principles for an overall diet rather than a single meal.
The scientific foundation: SACN
The Scientific Advisory Committee on Nutrition (SACN) provided the critical scientific foundation for the guide's development. As an independent expert committee, SACN reviewed the latest evidence on nutrition and health outcomes, particularly related to carbohydrates and sugars. Its 2015 report informed many of the changes, such as the recommended reduction in 'free sugars' to no more than 5% of daily dietary energy intake and an increase in fibre intake to 30g per day. SACN's recommendations were translated into the visual Eatwell Guide model by PHE, with assistance from an external reference group using a linear programming approach.
The contributing partners: UK Devolved Administrations
The Eatwell Guide is used and implemented across the entire United Kingdom, reflecting its development with key partners from the devolved administrations. This collaboration ensured that the guidelines were widely accepted and applicable across England, Wales, Scotland, and Northern Ireland. Key partners in the revision included:
- The Welsh Government
- Food Standards Scotland
- The Food Standards Agency in Northern Ireland
The Eatwell Guide vs. the Eatwell Plate
The 2016 update was more than a simple name change; it introduced several key differences from the previous Eatwell Plate. These changes were driven by evolving nutritional science and the goal of creating a more effective communication tool for the public.
| Feature | Eatwell Plate (prior to 2016) | Eatwell Guide (published 2016) |
|---|---|---|
| Foods high in fat/sugar | Included within the purple segment of the plate. | Excluded from the main image, placed outside to emphasize they are not essential. |
| Dairy segment size | Represented a larger proportion (15%) of the diet. | Reduced in size to 8% to promote lower-fat and lower-sugar options. |
| Fruit and veg emphasis | Segment size was smaller. | Increased in size to 40% of the recommended diet. |
| Starchy carbs emphasis | Smaller segment. | Increased to 38% of the diet, with a focus on wholegrain varieties. |
| Visual elements | Included a knife and fork, suggesting individual meal application. | Removed the cutlery to stress that it represents a balanced diet over a day or week. |
| Sustainability | No reference to environmental impact was included. | Accompanied by a report on its lower environmental impact compared to the average UK diet. |
Methodology and consumer research
The development process for the Eatwell Guide was a multi-stage approach rooted in scientific data and public feedback. To determine the size of the new food group segments, an external reference group established by PHE used a robust methodology known as 'linear programming'. This technique used scientific recommendations and high-quality nutritional data to model an ideal dietary intake. In parallel, consumer research was conducted to ensure the updated guide's visuals and messaging were clear and meaningful to the public. This research helped inform the decision to move the high-sugar, high-fat, high-salt foods outside the main circle, among other design choices.
Conclusion: A government-led, evidence-based update
To summarize, the Eatwell Guide was created by Public Health England in a collaborative, evidence-based process that involved multiple UK government bodies and independent scientific committees. The guide, released in March 2016, was developed to update and replace the older Eatwell Plate, reflecting contemporary nutritional science and public health challenges like high sugar and saturated fat consumption. The process relied on expert advice from bodies like SACN and included consumer research to ensure effective public communication. The outcome is a comprehensive, visually clear model that continues to serve as the national guide for healthy eating in the UK.
For more detailed information, the official documentation from Public Health England and other UK government bodies offers a deep dive into the underlying research and rationale. A comprehensive report on the creation and rationale behind the guide is available on the UK government's website [https://www.gov.uk/government/publications/the-eatwell-guide].
