New eating well toolkit: science based – visual – realistic

April 20th 2015

Smarter Solution to Eating Well Toolkit

Smarter Solution to Eating Well Toolkit

The ideal health professional toolkit to motivate and help patients improve their eating habits and health. 

LiveWell for LIFE in association with Alpro and leading nutrition and dietetic experts, recently launched the new Smarter Solution to Eating Well Toolkit. This already popular and visually motivating resource has been developed to assist health professionals in promoting a realistic and sustainable way of eating well to patients and consumers.

It also supports both organisations’ aims of promoting scientific knowledge and practical support in the field of nutrition and health – with a focus on plant-based nutrition and sustainability.

“This resource is innovative. It is of tremendous practical value to all professionals facilitating sustainable food behaviour change” said expert contributor Kathy Cowbrough, Registered Dietitian.

The toolkit supports numerous national and international food and health guidelines where plant-based eating is advocated for health and a more more sustainable planet1-4.

Evidence continues to mount that a diet made up of 2/3 plant foods and no more than 1/3 animal-based foods is the way forward for both health and a sustainable planet. This includes:

• A variety of plant based foods

• More whole grain starches

• More plant-based proteins

• Meeting our fruit and veg quota

• Less and better quality meat

The toolkit cleverly translates these guidelines into real-life eating options opening up a world of discovery and inspiration for a practical way of eating healthily. It is suitable for general healthy eating advice, weight-loss and maintenance, cholesterol or blood pressure lowering, and diabetes.

This supportive resource offers the following content:

• Motivational interviewing – a step by-step application

• Hunger and satiety

• Plant-based eating basics – the 2/3 plant-based, 1/3 animal-based approach

• Visual plant-powered meal swaps for breakfast, lunch, evening meal, snacks and drinks

• Eating out and keeping active

• Plant power on a budget and store cupboard ideas

• Waste less food and save money

The resource has been developed into the popular desk-top flip chart format with the health expert facing pages providing details and reference while the patient faces pages providing pictorial and photographic images of meal swaps.

“It’s very flexible. You have the option to share a few specific or all pages of the flip chart depending on the consultation, time available and individual needs of the patient” added Kate Arthur, Dietitian at Alpro.

The flip chart is accompanied by a tear off pad providing patients with their own tailored information sheet. The information sheets allow the patient to take home summary information, which can be personalised to their individual goals, a 7-day meal plan, top tips and more.

“I LOVE this resource. It’s so innovative and practical. The photography is so clear and motivational. It really helps people to visualise how achievable and enjoyable plant-based eating is” said expert contributor, Sue Baic, Dietitian.

The Smarter Solution to Eating Well Toolkit is FREE to all health professionals. Simply order online by logging onto the HCP pages of the Alpro website.

This resource was kindly sponsored by an education grant from Alpro UK. Alpro is the leading European manufacturer of plant-based alternatives. Its scientific department is dedicated to providing up-to-date evidence-based scientific and practical support to health professionals. For further information visit: the expert contributors:Ursula Arens, Nutrition Writer. An independent writer and consultant on nutrition science topics. She was employed as a scientist at the British Nutrition Foundation, and also worked as a nutritionist in the food industry for many years.

Kate Arthur, Dietitian, Science & Nutrition Manager, Alpro UK Ltd. Qualified as a registered dietitian in 1995 and worked for the NHS in both hospital and community settings and has extensive experience working in the food industry both in retail and manufacturing. Her current role is Head of Science and Nutrition at Alpro UK and Kate is responsible for development and implementation of Alpro UK’s nutrition and science strategy.

Sue Baic, Registered Dietitian, Nutrition Basics. Worked as an NHS clinical dietitian for many years specialising in weight-loss and lipid clinics. Sue also held dietetic roles in public health settings and higher education as a Senior Lecturer in Nutrition and Public Health at the University of Bristol. She now works as a freelance dietitian consulting the food industry, PR and the media.

Kathy Cowbrough, Registered Dietitian, Freelance. Kathy has worked in three different continents as a public health nutritionist, teacher and dietitian. In the UK, Kathy has focused on pregnancy and early years, through programmes like Sure Start Children’s centers, as well as heart health projects. She also works freelance for various PR agencies, food industry, Health Scotland and NHS projects.

Tanya Haffner, Registered Dietitian, Nutrilicious. Tanya has worked in senior positions in the NHS, food, pharmaceutical and private sectors. As well as being a media commentator and adviser, she provides insight advice and strategy for all stakeholders in food and health from NGOs to the wider health, PR and food industry through her work at Nutrilicious.

Elphee Medici, Nutrition Manager, Nutrilicious. Elphee has extensive experience both in the NHS clinical setting and in industry and PR. Her current role at Nutrilicious focuses on the delivery of science-based and practical resources for industry and consumers.

Cordelia Woodward, Registered Dietitian, Freelance. A freelance dietitian with NHS experience. Cordelia has worked with diabetes, obesity, lipid and cardiac rehabilitation patients.


1) Harland J et al. Nutri Bull 2012;37(4):324-343.

2) Scarborough P et. al. Eur J Clin Nutri 2012;66:710-715

3) WWF, Livewell 2011.

4) Macdairmid Jl et al. Am J Clin Nutri 2012;96:632-639


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