platebasert

Platebasert is a nutrition concept that describes meals organized on a plate according to a visual balance between food groups. It emphasizes plant-forward eating and practical portion control, rather than strict calorie counting. In many implementations, half of the plate is filled with vegetables (and often fruits as an accompanying component of the meal), one quarter with protein, and the remaining quarter with whole grains or other complex carbohydrates. Healthy fats are included in small amounts, and water or unsweetened beverages are preferred over sugary drinks. The approach is flexible and can be adapted to omnivorous, vegetarian, or vegan patterns.

Platebasert is used in nutrition education to simplify healthy eating messages and to help people visualize portions. It aligns with broader dietary guidance that promotes vegetables, fruits, whole grains, legumes, lean proteins, and healthy fats while limiting processed foods and added sugars. The term is broadly used in Norwegian-speaking contexts and overlaps with similarly named plate models such as tallerkenmodellen or MyPlate in English-speaking countries. It is not a single fixed program but a general framework that can be implemented in schools, clinics, and household meal planning.