DRAFT Australian Dietary Guidelines - Eat For Health

increasing appetites. Unless prescribed by a dietitian, special diets which restrict intake of any fruit
or vegetables should be avoided for children and adolescents. The intake of energy (kilojoule)dense
hot fried potato chips as a snack or with meals should be limited.
2.2.6.4 Older people
Although most of the emphasis is on the value of dietary patterns rich in vegetables and fruit
throughout life, there is still benefit in adopting such habits later in life. In general, older adults
tend to consumer higher intakes of fruit and vegetables than younger adults. Due to poor
dentition, softer textured or cooked vegetables and fruit may be preferable for some older
people. Tinned and/or frozen varieties, preferably without added sugar, salt or fat, are nutritious
alternatives to raw produce.
2.2.6.5 Aboriginal and Torres Strait Islanders
Very low intakes of vegetables and fruit have been described among Aboriginal and Torres Strait
Islander groups in urban and rural communities [32, 135, 231, 232]. Availability of quality fresh
produce can be a particular problem in many remote areas [10, 30]. Frozen and canned vegetables
and fruit, plus available traditional plant foods, can be useful in these areas.
2.2.6.6 Vegetarians
Advice regarding vegetables and legumes/beans applies to everyone, including vegetarians. Legumes
(and also nuts and seeds) provide valuable sources of iron and other nutrients, including protein.
In all vegetarian and plant-based diets and meals, legumes/beans play an important role. Some
more restrictive vegetarian diets can be adequate for adults, but may not be suitable for children.
2.3 Grain (cereal) foods (mostly wholegrain)
2.3.1 Setting the scene
Foods originating from grains (cereals) include those from wheat, oats, rice, barley, millet and
corn. They range from highly nutrient-dense wholegrain breads and grain (cereal) foods such as
oats, to lower-nutrient dense white rice, white bread, pasta and noodles. Excluded are refined
grain (cereal) food products with high levels of added sugar, fat and/or salt/sodium, such as cakes.
Key nutrients in wholegrain foods include carbohydrate (starch), protein, dietary fibre, B group
vitamins, vitamin E, iron, zinc, magnesium and phosphorus. Other protective components are
DRAFT Australian Dietary Guidelines- December 2011 45