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

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Table A6.2 Energy and alcohol content of common alcoholic drink servesDrink typeServe sizeEnergy(kJ/serve)Alcohol(g/serve)aStandarddrinkequivalentBeer, regular (4.5–4.9% alcohol)Beer, medium–light(3.7% alcohol)Beer, light (2.1%alcohol)1 can/stubby(375mL)1 can/stubby(375mL)1 can/stubby(375mL)568 15.4 1½546 14.0 1395 8.0 ½Wine (average of drywhite and red)1 glass (100mL b ) 340 – 395 9.5 1Spirits 1 nip (30mL) 255 8.8 1Pre-mixed spirits 1 can (375mL) 1182 13.9 1½a. Using 1995 National Nutrition Survey data [44]b. Note a glass of wine is usually more than 100mL, i.e. more than one standard drink.DRAFT Australian Dietary Guidelines- December 2011 177
Appendix 7. Equity and the socialdeterminants of health and nutritionstatusA7.1 IntroductionThe World Declaration on Nutrition (1992) states that ‘access to nutritionally adequate and safefood is a basic individual right’ [992]. Australia is fortunate to have an abundant and safe foodsupply. Life expectancy and health status are relatively high [12, 26, 44]. Australians are generallyliterate and have good access to health and nutrition information and sufficient education to makeinformed food choices [993].However, there are differences in health and wellbeing between groups of Australians. People inlower socioeconomic groups have shorter life spans and poorer health. They have higher rates ofdeath and disease, are more likely to be hospitalised and are less likely to use specialist andpreventative health services [994]. As in other countries, there is a socioeconomic gradientwhereby health status generally improves the higher a person is up the socioeconomic ladder [26].The determinants of health inequities are largely outside the health system and reflect thedistribution of social, economic and cultural resources and opportunities [27, 28, 992, 994].Employment, income, education, cultural influences, lifestyle, language, sex and other geneticdifferences, geographic, social or cultural isolation, age and disability, the security and standard ofaccommodation, and the availability of facilities and services, all influence diet, health andnutritional status [27, 28].The relationship between these factors and health status is complex and it is often difficult todetermine the nature and direction of causal relationships [27, 28]. For example, those on higherincomes tend to have greater opportunity to attain higher levels of education and afford housing inhigher socioeconomic areas with better access to goods and services (for example, healthservices, transport, shops including food outlets) that support healthy lifestyles. Lower levels ofeducation and/or an individual’s poor health status can limit opportunities for employment andtherefore income and access to other goods and services, including nutritious food [27, 28].While higher education can improve health literacy, just because a person can understand healthylifestyle and nutrition information does not mean they can or will act on it. For example, oneAustralian study of people 16 years and older found that, although 80% and 35% of people knewthe recommended daily intake of fruit and vegetables respectively, only 56% and under 10% metthese respective recommendations [26].DRAFT Australian Dietary Guidelines- December 2011 178
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Australian Dietary GuidelinesAustra
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2.4.4 Practical considerations: Lea
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1. Introduction1.1 Why the Guidelin
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income, education, cultural influen
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The Food Modelling Report - transla
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Potential mechanisms through which
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adolescence predict diet quality an
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Figure 1.2: Australian Guide to Hea
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Executive SummaryDietary patterns w
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Consuming a wide variety of foods m
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varieties within each food group, f
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2.1.4.6 People in lower socioeconom
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vegetable intake and cancer has foc
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Endometrial, Ovarian and pancreatic
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2.2.3.2 CancerColorectal cancer: Ev
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2.2.4.2 CancerAlimentary tract canc
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2.2.5.2 Cancer mechanismsThere is n
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Table 2.1: Recommended number of se
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increasing appetites. Unless prescr
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2.3.2.1 Cardiovascular disease, typ
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Table 2.3: Recommended number of se
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2.4 Lean meat and poultry, fish, eg
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interpret because of widely varying
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2.4.2.3.1 Fish: Cardiovascular dise
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Smoked, salted and chemically prese
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Depending on age and sex, health be
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2.4.4.6 VegetariansFor several nutr
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Evidence StatementConsumption of mo
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2.5.3 How drinking milk and eating
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2.5.4.1 Pregnant and breastfeeding
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the recent review [14]. Many common
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2.6.2.3 Other conditionsDental cari
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Where to nextBoth the quality and q
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Executive summaryThis Guideline emp
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3.1.2 The evidence for ‘limiting
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In the longer term, the review cond
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The P:M:S ratio is a useful tool in
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3.2.2 The evidence for ‘limiting
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3.2.3 How limiting intake of foods
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3.2.4.4 Older peopleTaste perceptio
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No large studies have measured the
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Excess weight: Many foods containin
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etter health outcomes than those wh
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Evidence StatementConsumption of al
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Dementia: The evidence suggests an
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Drinking coffee, having a cold show
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In the absence of any research to q
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Executive summaryHealthy weight is
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prevalence of obesity alone is high
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Compared to having a BMI between 18
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Kilojoules4.1.3.2 Energy intake and
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4.1.3.4 Energy intake from specific
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4.1.4.2 Benefits of physical activi
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4.2.1 Primary preventionDiet and ph
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and consistent evidence that dietar
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4.2.2 Secondary preventionBehaviour
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Table 4.4 A stepped model for the m
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Taller or larger and more active ad
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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 150 and 151: contamination (see above) avoided.
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 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
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244. Kelly, S.A., et al., Wholegrai
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270. Williams, P.G., et al., Cereal
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297. Garcia-Closas, R., et al., Foo
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324. Maclean, C.H., et al., Effects
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349. Vander Wal, J.S., et al., Egg
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376. Elwood, P.C., et al., The surv
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404. Javaid, M.K., et al., Maternal
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430. Lagiou, P., et al., Intake of
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911. Duong, D.V., C.W. Binns, and A
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940. Cashel K, L.J., NUTTAB89-Nutri
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1021. Australian Bureau of Statisti
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1049. Altman, J., Hunter-gatherers
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