Abstract
THIS paper investigates the extent to which different current nutrition education messages would reduce saturated fatty acid intakes of staff and students in a Scottish institute of higher education. The most effective messages were found to be the substitution of skimmed for full fat milk, and the use of low fat spread in place of butter and other spreads. There were differences in the extent to which sub-groups, especially nutrition students, had already adopted these changes. Lesser potential reductions could be made by the use of low fat cheese, abstention from fried foods, especially chips, use of polyunsaturated margarine in all recipes, and cutting off fat from meat.
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