A Comparative Analysis of Graphic Models for Enhancing Nutrition Education
Abstract
:1. Introduction
2. Materials and Methods
2.1. Literature Review for Selection of Graphic Models for Analysis
- MyPlate (USA, 2011)—the first nationwide plate model, serving as a reference for later studies.
- Healthy Eating Plate (Harvard, 2012)—a model with proven effectiveness, widely cited in the literature.
- The UK’s the Eatwell Guide (UK, 2016)—well described in the literature both in terms of structure and has scientific research.
- Malaysian Healthy Plate (Malaysia, 2016)—well described in the literature both in terms of structure and has scientific research.
- Healthy Nutrition Plate (Poland, 2020)—representative of regional guidelines, included due to the timeliness of implementation and lack of comprehensive assessments in the literature.
- Articles and models published in English or Polish.
- Studies evaluating the effectiveness, awareness, or implementation of dietary recommendations in the plate format.
- Data on cultural, economic, or educational barriers to the use of the models.
2.2. Qualitative Analysis of Graphic Models
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- A lack of studies on the Polish Healthy Eating Plate.
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- A variety of methodologies and measured outcomes in the analyzed literature.
3. Results
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Parts of Model | MyPlate | Harvard Healthy Eating Plate | The Eatwell Guide | Malaysian Healthy Plate | Polish Healthy Eating Plate |
---|---|---|---|---|---|
Vegetables and fruits | Vegetables and fruits take up a total of 1/2 the volume of the plate. | Vegetables and fruits take up a total of 1/2 the volume of the plate. | Vegetables and fruits take up over 1/3 the volume of the plate. | Vegetables and fruits take up a total of 1/2 the volume of the plate. | Vegetables and fruits take up a total of 1/2 the volume of the plate. |
There is a clear division within this group, i.e., about 60% vegetables and 40% fruits. | There is a clear division within this group, i.e., about 70% vegetables and 30% fruits. | There is no clear division within this group; however, there are more vegetables than fruits. | There is no clear division within this group, but about 60% of volume is taken up by vegetables and 40% by fruits. | There is no clear division within this group. | |
Vegetables should be varied and fruits should be colorful; potatoes and French fries are not included in this group. | It is recommended to eat at least five portions of a variety of fruit and vegetables every day. | There should be more vegetables than fruits, and they should be of different colors. | |||
Starchy carbohydrates | Cereals occupy 30% of the plate volume. | Cereals occupy 25% of the volume of the plate. | Potatoes, bread, pasta, or other starchy carbohydrates occupy around 35% of the volume of the plate. | Rice, other cereals, whole grain cereal-based products and Tubers occupy 25% of the volume of the plate | Cereals occupy 25% of the volume of the plate. |
Half of the cereal products consumed should be whole grains. | All grain products should be whole grains, preferably a variety. | Grain products should be higher-fiber versions or wholegrain, and potatoes should be eaten with skin. | All grain products should be whole grains. | ||
Protein products | Protein products take up 20% of the volume of the plate. | Protein products take up 25% of the volume of the plate. | Protein products take up approximately 25% of the volume of the plate (15% beans, pulses, fish, eggs, meat, and other protein foods, and 10% dairy or dairy alternatives). | Fish, poultry, eggs, meat, and legume take up 25% of the volume of the plate. | Protein products take up 25% of the volume of the plate. |
They should be diverse. | Fish, poultry, beans, and nuts are most recommended; red meat and cheese should be limited, and bacon and cold cuts avoided. | Choosing lean cuts of meat and mince is recommended; red and processed meat should be limited; and lower-fat and lower-sugar dairy products are recommended. Fish should be eaten twice per week, of which at least one portion should be oily fish. | Poultry, fish, eggs, milk and dairy products, pulses, and nuts are the most recommended; it is recommended to limit red meat and processed meat products. | ||
Fats | They have not been taken into account. | A bottle of oil is next to the plate. | Fats take up approximately 5% of the volume of the plate. Unsaturated fats like vegetable, rapeseed, olive, and sunflower oils are recommended. | They have not been taken into account. | A bottle of oil is next to the plate, along with a spoon used to measure portions of fat. |
Moderate fat intake is recommended; the recommended fats are olive oil and canola oil, while butter should be limited and trans fats avoided. | A small addition of fat to the meal is recommended; it is advisable to replace animal fats with vegetable fats (oils, e.g., canola, olive oil). | ||||
Beverages | Drinking milk or dairy products with each meal is recommended. | Next to the plate is a glass of water. It is recommended to drink water, tea, or coffee (with little or no sugar); to limit the consumption of milk and dairy products to 1–2 servings per day and juices to one small glass per day; and to avoid sweetened beverages. | Next to the plate is a glass of water. It is recommended to drink water; lower-fat milk; and sugar-free drinks, including tea and coffee, and to limit the consumption of juices and/or smoothies to a total of 150 mL a day. | They have not been taken into account. | Some examples of recommended beverages (water, tea, and coffee) are next to the plate. |
Other | No | No | A group of sweets and salty snacks is next to the plate, with a recommendation to eat them less often and in small amounts. An example of a label is next to the plate, with a recommendation to check labels on packaged foods and to choose foods lower in fat, salt, and sugars. Information on recommended daily energy intake for females (2000 kcal) and males (2500 kcal) from all foods and all drinks is at the bottom. | No | A crossed-out salt shaker is next to the plate. A crossed-out group of sweets and salty snacks is next to the plate. |
Physical activity recommendation | No | The graphic is complemented by the recommendation “Stay active!’’. | No | No | The graphic is complemented by the recommendation “Be physically active, keep body weight normal”. |
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Jodkiewicz, M.; Malinowska, J.; Marek-Woźny, K. A Comparative Analysis of Graphic Models for Enhancing Nutrition Education. Nutrients 2025, 17, 1947. https://doi.org/10.3390/nu17121947
Jodkiewicz M, Malinowska J, Marek-Woźny K. A Comparative Analysis of Graphic Models for Enhancing Nutrition Education. Nutrients. 2025; 17(12):1947. https://doi.org/10.3390/nu17121947
Chicago/Turabian StyleJodkiewicz, Magdalena, Justyna Malinowska, and Karolina Marek-Woźny. 2025. "A Comparative Analysis of Graphic Models for Enhancing Nutrition Education" Nutrients 17, no. 12: 1947. https://doi.org/10.3390/nu17121947
APA StyleJodkiewicz, M., Malinowska, J., & Marek-Woźny, K. (2025). A Comparative Analysis of Graphic Models for Enhancing Nutrition Education. Nutrients, 17(12), 1947. https://doi.org/10.3390/nu17121947