An examination of data on the Scottish diet

Mabel Blades (Independent freelance dietitian and nutritionist and is heavily involved in all aspects of nutrition training and also edits Nutrition & Food Science)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 December 2004


This research paper aims to briefly summarize data from the Taylor, Nelson Sofres studies on diet, compiled by Friary Marketing and Consulting Group and make some comparisons with those of the Department for Environment, Food and Rural Affairs’ National Food Survey for household food consumption. Studies show that the diet of the Scots provides a higher proportion of fat, contains less fruit and vegetables, supplies less energy from foods and beverages, includes a greater proportion of meals eaten out of the home and incorporates considerably more fried foods – both within and outside the home. Notes that 40 per cent of the Scots were of social class D and E. Shows similarities between the NFS data for household food consumption and that of Friary Marketing and Consulting Group. Suggestions are made for improving the diet of the Scots.



Blades, M. (2004), "An examination of data on the Scottish diet", Nutrition & Food Science, Vol. 34 No. 6, pp. 246-252.

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Copyright © 2004, Emerald Group Publishing Limited

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