Plateprinsippet

Plateprinsippet, or the plate principle, is a simple visual guideline used in nutrition education to plan balanced meals. It promotes portioning a plate into specific areas to ensure a mix of vegetables, protein, and carbohydrates, with healthy fats and fluids encouraged as needed. A common formulation suggests filling half the plate with non-starchy vegetables and fruit, one quarter with lean protein, and one quarter with complex carbohydrates such as whole grains or potatoes. A small amount of healthy fats is recommended, and water or other non-sugary drinks are preferred.

In practice, plateprinsippet functions as a basic teaching tool in schools, healthcare facilities, and public health campaigns to communicate dietary balance without precise counting of calories. It is closely associated with the tallerkenmodellen used in Norway and is aligned with similar models such as MyPlate in the United States and broader Nordic nutrition recommendations.

History and usage: The concept emerged in the late 1990s and 2000s as part of public health nutrition education to promote fiber-rich, nutrient-dense meals and to address diet-related diseases. It targets the general population, with adaptations for age, activity level, culture, and dietary restrictions.

Criticism: The model is deliberately simple and may overlook individual energy needs or micronutrient considerations. Some critics argue that it can become a one-size-fits-all approach and may require supplementary, tailored dietary advice for certain groups, such as athletes, pregnant people, or those with specific medical conditions.