Using the <scp><i>N</i></scp><i>utrition</i> <scp><i>C</i></scp><i>ompass</i> model for building healthy meals

Abstract M ars F ood UK commissioned the B ritish N utrition F oundation ( BNF ) to develop the N utrition C ompass , and have applied this to building healthy recipes and meals. The research conducted by BNF , comparing popular meals in the UK against a set of nutritional criteria based on UK nutrient and food‐based recommendations, culminated in this tool, which can be applied to evaluate the ‘healthiness’ of a recipe based on the criteria developed. Key outcomes showed that meals made from partly pre‐prepared ingredients compare well with meals cooked from scratch provided they are used in a meal occasion that includes a healthy balance of food groups such as starchy carbohydrates, vegetables and protein‐rich foods. The development of the N utrition C ompass has allowed recipes and recipe suggestions to be optimised using partly pre‐prepared ingredients. Small changes in a recipe can result in a significantly healthier meal ( e.g. adding vegetables or baking rather than frying, which is comparable for taste, convenience and affordability). M ars F ood UK is exploring how this tool can be used more widely across the business and how it can be used to enable consumers to eat healthier meals.