ABSTRACT

It is generally agreed among health professionals that a diet, which is not balanced nutritionally, may contribute to either acute or chronic health problems Eurodiet Project Steering Committee (2001). From this perspective a number of models have

1 INTRODUCTION

The risks associated with poor dietary intake of many people have been widely reported in both scientific literature and the wider media (Gregory et al. 2000). The outcomes associated with these risks generally fall into two categories – those that may lead to overweight and obese conditions, and those, which are more chronic in nature and are related to nutritional disorders. The former has received the most attention recently as the incidence of obesity levels in the population as a whole has risen significantly in the past two decades (Anon, 2003; Campbell, 2004; Lowell, 2004), and the risks associated with obesity have been related to a number of health problems. These include type 2 diabetes, heart disease, joint problems and cancer (Dietz, 1998; McPherson et al. 1995; Warwick et al. 1999). Although energy balance is central to weight loss or gain, the consumption of energy dense food (those high in fat and sugar) is seen as a major contributing factor. This is especially so in situations were there is a reduction of energy expenditure as a result of changes in leisure activities (Anderson et al. 1999; Anon, 1996; Prentice & Jebb, 1995). Excess energy consumed, which leads to accumulation of fat, is a major worry especially

been designed to represent the features of a balanced diet, usually in the form of pictorial guides such as segmented plates or pyramids of foods representing each of five food groups (carbohydrates, proteins, dairy, fruit & vegetables and fat/ sugar). Although each model may have different ways to present this message they all have the following common features, i.e. the best diet is one that is based on carbohydrates (breads, potatoes and other cereals) and is rich in fruit and vegetables. It should also include moderate amounts of milk and dairy products, meat, fish or meat/milk alternatives, and limited amounts of food containing fat and sugar (Hunt et al. 2004; Teobald, 2004; Beauchamp & Moran, 1984).