- Table 1 Most commonly reported meat-containing food items within the top five contributing sub food groups to meat consumption among children and young people aged 2 to 15 years living in Scotland, 2024 (% frequency among consumers).
- Table 2 Most commonly reported meat-containing food items within the 'Other beef and veal including homemade recipe dishes' sub food group contributing to meat consumption among children and young people aged 2 to 15 years living in Scotland, 2024 (% frequency among consumers)
- Table 3 Table 3. Most commonly reported meat-containing food items within the 'Sandwiches' sub food group contributing to meat consumption among children and young people aged 2 to 15 years living in Scotland, 2024 (% frequency among consumers)
- Table 4 Most commonly reported meat-containing food items within the 'Coated chicken and turkey manufactured' sub food group contributing to meat consumption among children and young people aged 2 to 15 years living in Scotland, 2024 (% frequency among consumers)
- Table 5 Most commonly reported meat-containing food items within the 'Other sausages including homemade recipe dishes' sub food group contributing to meat consumption among children and young people aged 2 to 15 years living in Scotland, 2024 (% frequency among consumers)
- Table 6 Summary of the percentage of the population below the LRNI for key nutrients among children and young people age 2 to 15 years living in Scotland at baseline (2024) and following a reduction in red and red processed meat to achieve a 35% reduction in “total meat” together with a 20% reduction in dairy and no replacement
- Table 7 Summary of percentage of the population below the LRNI for key nutrients among children and young people aged 2 to 15 years living in Scotland at baseline (2024) and following a reduction in red and red processed meat to achieve a 20% or 35% reduction in “total meat” together with a 20% reduction in dairy and no replacement
Aims
The overarching aim of this research was to identify if it is possible to reduce meat and dairy consumption without negative impacts on dietary intakes and greenhouse gas emissions for children and young people living in Scotland. The research aimed to:
- Calculate current intakes of meat and dairy, overall and by sex, age group, sex and age group, and Scottish Index of Multiple Deprivation (SIMD) quintile.
- Calculate the foods/food groups contributing to intake of meat and dairy, overall and by population subgroups.
- Calculate the contribution of ‘meat and meat products’ and ‘milk and milk products’ to nutrient intake, overall and by population subgroups.
- Investigate consumption behaviours of red and red processed meat.
- Model the impact of various scenarios on energy and nutrient intake, achievement of the Scottish Dietary Goals, and GHG emissions.