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

offal such as liver and kidney.Meat alternativesRefers to other protein-rich foods, such as eggs, fish, shellfish, legumes, nuts and nut pastes, andcertain seeds, such as sunflower and sesame seeds.Milks, yoghurts and cheesesGenerally refers to cow’s milk and the yoghurt and cheese produced from it but can also includemilks, yoghurts and cheeses from goat and sheep milks.Milk, yoghurt and cheese alternativesInclusion in this ‘alternative’ category is based primarily on calcium content, although most of thealternatives also provide substantial amounts of protein. Calcium fortified grain-based beverages,fish whose bones are eaten (such as sardines), and some nuts (such as almonds), contain moderateto good amounts of calcium and protein and in this respect can be considered as alternatives.Monounsaturated fatty acidsIn chemical terms, monounsaturated fatty acids (MUFA) contain one unsaturated bond. MUFAoccurs in considerable amounts in olive oil, canola oil and many kinds of nuts.Nutrient Reference Values (NRVs)Amounts of nutrients required on an average daily basis for adequate physiological function andprevention of deficiency disease (EAR, AI or RDI) or chronic disease prevention (AcceptableMacronutrient Distribution Range (AMDR) or Suggested Dietary Target (SDT)). For each nutrient,an Upper Level of Intake (UL) was also set to specify the highest average daily nutrient intake likelyto pose no adverse health effects to almost all individuals in the general population.Nutritious foodsRefers to foods that make a substantial contribution towards providing a range of nutrients, havean appropriate nutrient density, and are compatible with the overall aims of the Guidelines.DRAFT Australian Dietary Guidelines- December 2011 198