We have commissioned a number of evidence reviews, dietary modelling exercises and briefing papers, building on our role as the primary source of evidence on diet and nutrition in Scotland.
Evidence on discretionary foods
This paper provides an evidence base for policy actions to reduce current intakes of discretionary foods including confectionery, sweet biscuits, savoury snacks, cakes, pastries, puddings and sugar-containing soft drinks. These foods are typically high in fat, sugar or salt, and provide little or no nutritional benefit necessary for a healthy diet.
Modelling the cost of diet and diet-related health in Scotland
A review of the evidence base for modelling the costs of overweight, obesity and diet-related illness for Scotland, and critical appraisal of the cost-effectiveness evidence base for population-wide interventions to reduce overweight, obesity and diet-related illness.
Dietary modelling was conducted to find out the most effective way of adding folic acid to flour for the purpose of reducing Neural Tube Defects (NTDs). The modelling used current dietary information to explore the effect of different options for adding folic acid to flour while taking account of folic acid from fortified foods such as breakfast cereals and fat spreads, and from dietary supplements.
Transforming the food environment
We commissioned research to provide evidence on the food and drink environment. This includes an assessment of the current evidence of how food and drink retailing currently works in Scotland and identifies factors that could enable healthier purchasing by consumers.
Older reports on the food and drink environment: