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Diet and health

from Psychology, health and illness

Published online by Cambridge University Press:  18 December 2014

By
Jane Ogden
Edited by
Susan Ayers ,
Andrew Baum ,
Chris McManus ,
Stanton Newman ,
Kenneth Wallston ,
John Weinman  and
Robert West
Jane Ogden
Affiliation:
University of Surrey
Susan Ayers
Affiliation:
University of Sussex
Andrew Baum
Affiliation:
University of Pittsburgh
Chris McManus
Affiliation:
St Mary's Hospital Medical School
Stanton Newman
Affiliation:
University College and Middlesex School of Medicine
Kenneth Wallston
Affiliation:
Vanderbilt University School of Nursing
John Weinman
Affiliation:
United Medical and Dental Schools of Guy's and St Thomas's
Robert West
Affiliation:
St George's Hospital Medical School, University of London
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Summary

Diet and health

Diet influences health through a variety of pathways. This chapter will explore the nature of a healthy diet, how diet affects health and the theoretical perspectives which have been used to understand eating behaviour.

A healthy diet

Although the nature of a good diet has changed dramatically over the years, there is currently a consensus amongst nutritionists as to what constitutes a healthy diet (DOH, 1991). Current recommendations according to food groups are as follows:

  • Fruit and vegetables: A wide variety of fruit and vegetables should be eaten and preferably five or more servings should be eaten per day.

  • Bread, pasta, other cereals and potatoes: Plenty of complex carbohydrate foods should be eaten, preferably those high in fibre.

  • Meat, fish and alternatives: Moderate amounts of meat, fish and alternatives should be eaten and it is recommended that the low fat varieties are chosen.

  • Milk and dairy products: These should be eaten in moderation and the low fat alternatives should be chosen where possible.

  • Fatty and sugary foods: Food such as crisps, sweets and sugary drinks should be eaten infrequently and in small amounts.

Other recommendations for a healthy diet include a moderate intake of alcohol (a maximum of 3–4 units per day for men and 2–3 units per day for women); the consumption of fluoridated water where possible; a limited salt intake of 6 g per day; eating unsaturated fats from olive oil and oily fish rather than saturated fats from butter and margarine and consuming complex carbohydrates (e.g. bread and pasta) rather than simple carbohydrates (e.g. sugar).

Type
Chapter
Information
Cambridge Handbook of Psychology, Health and Medicine , pp. 75 - 79
Publisher: Cambridge University Press
Print publication year: 2007

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