Dietary Intake in Scotland’s CHildren (DISH) research report

Summary

This report provides up to date information on the dietary intakes of 1,700 children and young people aged 2 to 15 years living in Scotland, during 2024. Data from this cross-sectional survey were collected in DISH using an online platform called Intake24.

Prior to this survey, the most recent representative information on diets of children and young people for a similar age range in Scotland using a validated tool was from a survey of diet among children in Scotland in 2010 (due to use of different dietary assessment tools, results between reports are not directly comparable).

Key findings:

• Most children and young people achieved the Scottish Dietary Goals for total fat, trans fat and total carbohydrate.
• Young people aged 11 to 15 years tended to have less healthy diets than children aged 2-10 years, with higher energy density, a greater percentage of calories from free sugars, lower fibre intake, and fewer portions of fruit and vegetables.
• Children and young people living in the most deprived areas of Scotland generally had less healthy diets than those living in the least deprived areas, with lower intakes of fibre, fruit and vegetables.
• On average, intakes of fibre and oily fish were below the Scottish Dietary Goal for the majority of children and young people, while intakes of saturated fat and free sugars were higher than the Scottish Dietary Goal. Most children and young people achieved the Scottish Dietary Goals for fat, trans fat, and carbohydrates.
• Overall and across all demographic groups, free sugars intake was too high. Only 8% of children and young people met the free sugars goal (mean 11% of energy as compared to the goal of ≤5% of energy).
• Overall, discretionary foods (confectionery, sweet biscuits, crisps and savoury snacks, cakes, sweet pastries, sugary drinks, puddings, ice cream, and dairy desserts) were found to contribute 21% of total energy and 41% of free sugar intakes.
• The contribution of sugar-containing soft drinks to free sugar intakes increased substantially with age.
• Breakfast cereals, roast potatoes, chips and similar roasted potato products, pizza, yoghurts, fromage frais and dairy desserts, and ready meals contributed to 16% of total energy and 17% of free sugar intakes.
• Only 9% of respondents reported eating off school grounds every day, suggesting that continuing to improve school meals on offer and reduce canteen wait times could have a significant impact on diets of most secondary school pupils.

The findings demonstrate that poor dietary intakes continue to be a significant challenge for children and young people living in Scotland, particularly for those aged 11 to 15 years. While some progress has been made, continued efforts are needed to ensure everyone in Scotland eats well, particularly to reduce intakes of free sugar and energy-dense foods while increasing fibre, fruits, and vegetables.

The report emphasises the need for a collective effort by policymakers, the food industry, schools, and communities to support healthier diets by improving the food environment. It also underscores the importance of addressing food insecurity, particularly among the most vulnerable families.