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

SugarsConventionally used to describe monosaccharides and disaccharides such as sucrose, glucose andfructose which can be found naturally in foods or can be added to in processing. Sugars is the termused in the analysis of the 1995 National Nutrition Survey. Sugar, by contrast, is commonly used todescribe purified sucrose, as are the terms refined sugar and added sugar. Added sugars may alsoinclude other sugars such as glucose, fructose and corn syrup.Total DietProgression from Foundation Diets to Total Diets can occur when total energy needs are greaterthan the energy provided by a Foundation Diet for a particular age and sex group. Generalprinciples were determined to ensure that diets remained within acceptable limits for percentageof energy from fat and the various fat components, protein and carbohydrate (AMDRs), the UpperLevels (ULs) and Suggested Dietary Targets (SDTs) for chronic disease prevention. The principlesallow free addition of vegetables (including legumes), fruits, nuts and seeds, and cereal foods. Theprinciples also encourage a variety of choice of additional foods while defining the choices allowedin the modelling for the meat, milk, yoghurt and cheese products and unsaturated margarines andoils categories. ‘Discretionary choices’ can be included but it is important to note that they do notneed to be included in the diet, and Total Diets without inclusion of any ‘Discretionary choices’were also modelled for all age and sex groups.Trans-fatty acidsTrans-fatty acids are a form of unsaturated fatty acid that is straight at a double bond rather thanbent, as in the usual cis form. They are not common in nature but are formed during somemanufacturing processes, such as when edible oils are hydrogenated to make hard margarines.Small amounts of trans-fatty acids occur naturally in meats and dairy foods.Upper level of intake (UL)The highest average daily nutrient intake level likely to pose no adverse health effects to almost allindividuals in the general population. As intake increases above the ULUpper level of intake, thepotential risk of adverse effects increases.VegetablesApplies to leafy green vegetables (for example, spinach, lettuce, silverbeet and bok choi), membersof the crucifer or brassica family (for example, broccoli, cabbage, and brussels sprouts), starchyroot and tuber vegetables (for example, yams and potatoes), edible plant stems (for example,DRAFT Australian Dietary Guidelines- December 2011 202