Draft Australian Dietary Guidelines (PDF, 3MB) - Eat For Health

More documents

Recommendations

Info

contamination (see above) avoided. Seehttp://www.foodstandards.gov.au/consumerinformation/listeria/.People of any age, but especially older people receiving pre-prepared meals, need to ensure thatthey are safely stored if not consumed immediately.DRAFT Australian Dietary Guidelines- December 2011 149
Appendix 1. History and timeline ofAustralian nutrition documentsThe Commonwealth Advisory Council on Nutrition was formed in 1936 and became theNutrition Committee of the NHMRC in 1939, at the same time as a Nutrition Unit wasestablished in the then Commonwealth Department of Health. Soon after, state and territoryhealth departments set up similar nutrition committees and have since had a role in providingnutrition information and education programs in Australia.From the 1940s through to the 1970s the Commonwealth and the states and territories publishedpamphlets and booklets to guide food selection and provide education tools, including the FiveFood Group plan, which listed the food groups ‘bread and other cereals’, ‘vegetables and fruit’,‘meat and meat alternatives’, ‘milk and milk products’, and ‘butter/table margarine’.1938 Tables of composition of Australian foodsFirst set of tables of composition of Australian foods, including data from both local and overseassources for over 1100 foods. It was revised and reprinted many times over the next decades.1979-83 Dietary Guidelines for AustraliansIn response to an increase in nutritional problems related to overconsumption of food, in 1979the Department of Health developed eight Dietary Goals for Australians. These were modified toprovide direct advice to members of the community as Dietary Guidelines for Australians, whichwere endorsed by the NHMRC in 1983. It was noted that these guidelines should be reviewed asfurther data became available on the nutritional status of Australian and the relationships betweendiet and disease [939].1989 Nutrient Data Table (NUTTAB)The first electronic food composition data release (on diskette), as the first edition of the NutrientData Table for use in Australia (NUTTAB), containing a combination of Australian and British data[940].DRAFT Australian Dietary Guidelines- December 2011 150
Page 4 and 5:
Australian Dietary GuidelinesAustra
Page 6 and 7:
2.4.4 Practical considerations: Lea
Page 8 and 9:
1. Introduction1.1 Why the Guidelin
Page 10:
income, education, cultural influen
Page 17 and 18:
The Food Modelling Report - transla
Page 19 and 20:
Potential mechanisms through which
Page 21:
adolescence predict diet quality an
Page 24 and 25:
Figure 1.2: Australian Guide to Hea
Page 26 and 27:
Executive SummaryDietary patterns w
Page 28 and 29:
Consuming a wide variety of foods m
Page 30 and 31:
varieties within each food group, f
Page 32 and 33:
2.1.4.6 People in lower socioeconom
Page 34 and 35:
vegetable intake and cancer has foc
Page 36 and 37:
Endometrial, Ovarian and pancreatic
Page 38 and 39:
2.2.3.2 CancerColorectal cancer: Ev
Page 40 and 41:
2.2.4.2 CancerAlimentary tract canc
Page 42 and 43:
2.2.5.2 Cancer mechanismsThere is n
Page 44 and 45:
Table 2.1: Recommended number of se
Page 46 and 47:
increasing appetites. Unless prescr
Page 48 and 49:
2.3.2.1 Cardiovascular disease, typ
Page 50 and 51:
Table 2.3: Recommended number of se
Page 52 and 53:
2.4 Lean meat and poultry, fish, eg
Page 54 and 55:
interpret because of widely varying
Page 56 and 57:
2.4.2.3.1 Fish: Cardiovascular dise
Page 58 and 59:
Smoked, salted and chemically prese
Page 60 and 61:
Depending on age and sex, health be
Page 62 and 63:
2.4.4.6 VegetariansFor several nutr
Page 64 and 65:
Evidence StatementConsumption of mo
Page 66 and 67:
2.5.3 How drinking milk and eating
Page 68 and 69:
2.5.4.1 Pregnant and breastfeeding
Page 70 and 71:
the recent review [14]. Many common
Page 72 and 73:
2.6.2.3 Other conditionsDental cari
Page 74 and 75:
Where to nextBoth the quality and q
Page 76 and 77:
Executive summaryThis Guideline emp
Page 78 and 79:
3.1.2 The evidence for ‘limiting
Page 80 and 81:
In the longer term, the review cond
Page 82 and 83:
The P:M:S ratio is a useful tool in
Page 84 and 85:
3.2.2 The evidence for ‘limiting
Page 86 and 87:
3.2.3 How limiting intake of foods
Page 88 and 89:
3.2.4.4 Older peopleTaste perceptio
Page 90 and 91:
No large studies have measured the
Page 92 and 93:
Excess weight: Many foods containin
Page 94 and 95:
etter health outcomes than those wh
Page 96 and 97:
Evidence StatementConsumption of al
Page 98 and 99:
Dementia: The evidence suggests an
Page 100 and 101: Drinking coffee, having a cold show
Page 102 and 103: In the absence of any research to q
Page 104 and 105: Executive summaryHealthy weight is
Page 106 and 107: prevalence of obesity alone is high
Page 108 and 109: Compared to having a BMI between 18
Page 110 and 111: Kilojoules4.1.3.2 Energy intake and
Page 112 and 113: 4.1.3.4 Energy intake from specific
Page 114 and 115: 4.1.4.2 Benefits of physical activi
Page 116 and 117: 4.2.1 Primary preventionDiet and ph
Page 118 and 119: and consistent evidence that dietar
Page 120 and 121: 4.2.2 Secondary preventionBehaviour
Page 122 and 123: Table 4.4 A stepped model for the m
Page 124 and 125: Taller or larger and more active ad
Page 126 and 127: Table 4.5 2010 Institute of Medicin
Page 128 and 129: For older, taller or more active ch
Page 130 and 131: Most older people will benefit from
Page 132 and 133: 5. Encourage and support breastfeed
Page 134 and 135: 5.1 Setting the sceneThe World Heal
Page 136 and 137: Evidence StatementExclusive breastf
Page 138 and 139: Table 5.1 Factors associated with d
Page 140 and 141: 5.2.4 Other benefitsSudden Infant D
Page 142 and 143: 5.3.1.3 Mothers in the workplaceEvi
Page 144 and 145: 5.3.1.3 Community supportThe succes
Page 146 and 147: Executive summaryMore than five mil
Page 148 and 149: [929]. Fresh fruit and vegetables c
Page 152 and 153: 1989 - 1995 Composition of Foods, A
Page 154 and 155: 2001 Eat Well Australia: An Agenda
Page 156 and 157: 2011 A Review of the Evidence to Ad
Page 158 and 159: • Professor Dorothy Mackerras•
Page 160 and 161: • Level III-2 - A comparative stu
Page 162 and 163: food options to meet additional ene
Page 164 and 165: Appendix 3. Assessing growth andhea
Page 166 and 167: Table A3.1 International BMI cut-of
Page 168 and 169: A3.1.6 Z-scores and percentiles: Co
Page 170 and 171: Appendix 4. Physical activity guide
Page 172 and 173: Suggested activities include:• mo
Page 174 and 175: Appendix 5. Studies examining thehe
Page 176 and 177: that further specific studies are r
Page 178 and 179: Table A6.2 Energy and alcohol conte
Page 180 and 181: The economic, social and cultural f
Page 182 and 183: A diet consistent with the Guidelin
Page 184 and 185: In other more recent studies, highe
Page 186 and 187: A7.4 Aboriginal and Torres Strait I
Page 188 and 189: A7.4.3.2. Aboriginal people living
Page 190 and 191: Mortality rates for people born ove
Page 192 and 193: Appendix 8: GlossaryAdequate Intake
Page 194 and 195: CarbohydratesCarbohydrates are poly
Page 196 and 197: Exclusive breastfeedingMeans an inf
Page 198 and 199: Legume/BeansRefers to all forms of
Page 200 and 201:
Older adultsFor the purposes of the
Page 202 and 203:
Reduced fat productsFor a food to b
Page 204 and 205:
celery and asparagus), gourd vegeta
Page 206 and 207:
Evidence StatementGradeFruitConsump
Page 208 and 209:
Table A9.2: Evidence statements (Gr
Page 210 and 211:
References1. Rayner, M. and P. Scar
Page 212 and 213:
27. Wilkinson, R. and M. Marmot, So
Page 214 and 215:
54. Hawkins, S.S., T.J. Cole, and C
Page 216 and 217:
81. Hesketh, K., M. Wake, and E. Wa
Page 218 and 219:
107. McCullough, M.L., et al., Diet
Page 220 and 221:
135. Brimblecombe, J.K. and K. O’
Page 222 and 223:
162. Kreimer, A.R., et al., Diet an
Page 224 and 225:
189. Ward, H.A., et al., Breast, co
Page 226 and 227:
216. Paolini, M., et al., Beta-caro
Page 228 and 229:
244. Kelly, S.A., et al., Wholegrai
Page 230 and 231:
270. Williams, P.G., et al., Cereal
Page 232 and 233:
297. Garcia-Closas, R., et al., Foo
Page 234 and 235:
324. Maclean, C.H., et al., Effects
Page 236 and 237:
349. Vander Wal, J.S., et al., Egg
Page 238 and 239:
376. Elwood, P.C., et al., The surv
Page 240 and 241:
404. Javaid, M.K., et al., Maternal
Page 242 and 243:
430. Lagiou, P., et al., Intake of
Page 244 and 245:
458. Vartanian, L.R., M.B. Schwartz
Page 246 and 247:
486. Lopez-Ridaura, R., et al., Mag
Page 248 and 249:
512. Kratz, M., et al., The impact
Page 250 and 251:
537. Daniels, S.R. and F.R. Greer,
Page 252 and 253:
562. Cook, N.R., et al., Joint effe
Page 254 and 255:
588. Burt, B.A., et al., The effect
Page 256 and 257:
615. Ronksley, P.E., et al., Associ
Page 258 and 259:
642. Purdue, M.P., et al., Type of
Page 260 and 261:
669. Arntzen, K., et al., Moderate
Page 262 and 263:
696. Rokholm, B., J.L. Baker, and T
Page 264 and 265:
724. Bensimhon, D.R., W.E. Kraus, a
Page 266 and 267:
750. Centre for Epidemiology and Re
Page 268 and 269:
776. Monasta, L., et al., Early-lif
Page 270 and 271:
803. Prentice, A.M. and S.A. Jebb,
Page 272 and 273:
830. Callaway, L.K., et al., The pr
Page 274 and 275:
857. Australian Institute of Health
Page 276 and 277:
885. Demmelmair, H., J. von Rosen,
Page 278 and 279:
911. Duong, D.V., C.W. Binns, and A
Page 280 and 281:
940. Cashel K, L.J., NUTTAB89-Nutri
Page 282 and 283:
http://www.health.gov.au/internet/m
Page 284 and 285:
995. Atlantis, E., E.H. Barnes, and
Page 286 and 287:
1021. Australian Bureau of Statisti
Page 288 and 289:
1049. Altman, J., Hunter-gatherers
show all

Draft Australian Dietary Guidelines (PDF, 3MB) - Eat For Health

Create successful ePaper yourself

Delete template?

Save as template?