Guidelines Dietary - Eat For Health

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Appendix BProcess reportIn 2003, the NHMRC issued the Dietary Guidelines for Australian Adults and Dietary Guidelines for Children andAdolescents in Australia, having already issued Dietary Guidelines for Older Australians in 1999. With a policy ofreviewing guidelines every 5 years, the NHMRC in collaboration with the Healthy Living Branch of the Departmentof Health and Ageing (DoHA) commenced a review of the suite of Dietary Guidelines in 2008. The above threereports have now been combined into a single document.The Australian Dietary Guidelines (the Guidelines) provide a resource that promotes the benefits of healthy eatingto improve community health and wellbeing and to reduce the risk of diet-related disease. The Guidelines areintended for healthy members of the general population of any age, including people with common diet-relatedrisk factors such as being overweight. They are not intended for people with medical conditions who requirespecialised dietary advice, or for frail elderly people who are at risk of malnutrition. The target audience of theGuidelines includes health professionals (including dietitians, nutritionists, GPs and nurses/lactation consultants),educators, government policy makers, the food industry and other interested parties. Other resources are beingdeveloped from the Guidelines for other target audiences.B1ContributorsThe Guidelines were developed utilising a collaborative approach, combining the content expertise of the DietaryGuidelines Working Committee with the assistance of expert methodologists. The NHMRC managed the processand representatives from DoHA participated as observers throughout the process. DoHA provided a significantproportion of the funding for developing these Guidelines.Dietary Guidelines Working CommitteeAn expert working committee (the Working Committee), chaired by Dr Amanda Lee and deputy-chaired byProfessor Colin Binns, was appointed in April 2008 to guide and advise the redevelopment of the AustralianDietary Guidelines. Representatives from DoHA attended working committee meetings as observers.The Working Committee developed the guidelines in accordance with NHMRC procedures and in keeping with thefollowing terms of reference established by the NHMRC.Table B1: Terms of reference of the Dietary Guidelines Working CommitteeThe Dietary Guidelines Working Committee (the Working Committee) will oversee and provide expertise onthe revision of The Core Food Groups (1994), the Dietary Guidelines for Older Australians (1999), the DietaryGuidelines for Children and Adolescents incorporating the Infant Feeding Guidelines for Health Workers (2003),the Dietary Guidelines for Australian Adults (2003). This will include:1. Input to the development and conduct of necessary literature reviews2. Advice on development of a consultation strategy3. Input to the development of appropriate documents including guidelines which will take into account:• the best available scientific evidence• comments provided by the broader community through public consultation• the needs of health service providers• any other relevant matter.AppendicesNational Health and Medical Research Council109
Table B2: Members of the Working CommitteeProfessor Amanda Lee (Chair)School of Public Health and Social Work and School of Exercise and Nutrition Sciences,Queensland University of TechnologyProfessor Colin Binns (Deputy Chair)School of Public Health, Curtin UniversityDr Geoffrey Annison (from August 2010)Australian Food and Grocery CouncilProfessor Sandra Capra, AMSchool of Human Movement Studies, University of QueenslandProfessor Peter DaviesSchool of Medicine, University of QueenslandChildren’s Nutrition Research CentreProfessor Sharon FrielNational Centre for Epidemiology and Population Health, Australian National UniversityMs Clare HughesCancer Council NSWAssociate Professor Mark LawrenceSchool of Exercise and Nutrition Sciences, Deakin UniversityProfessor Dorothy MackerrasFood Standards Australia New ZealandDr Rosemary Stanton, OAMVisiting Fellow, School of Medical Sciences, University of New South WalesProfessor Linda TapsellSchool of Health Sciences, University of WollongongDr David Roberts (until May 2010)Food and Nutrition ConsultantDr Karen Webb (until June 2009)School of Public Health, University of SydneyNHMRC project team• Ms Cathy Connor• Ms Emma Breen• Ms Tess Winslade• Ms Bronwyn BattissonDepartment of Health and Ageing Project Team• Ms Jacinta McDonald• Ms Erica Nixon• Ms Marina Dron• Ms Rosalind Knox• Ms Fiona Styles110EAT FOR HEALTH – australian dietary guidelinesNational Health and Medical Research Council
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EAT FOR HEALTHAustralianDietaryGuid
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© Commonwealth of Australia 2013Pa
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Australian Dietary GuidelinesGuidel
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GUIDELINE 2• Enjoy a wide variety
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guideline 5• Food safety 975.1 Se
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Table A2: Mean daily intakes of ene
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More recent evidence from Western s
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Relationship between the documents
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In this way, the Evidence Report wa
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Challenges for adoption of the Guid
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Australian Guide to Healthy EatingA
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Guideline 11.1 Setting the sceneA h
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Guideline 1UnderweightWhile the gre
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Guideline 1Figure 1.2: Mean energy
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Evidence statementBabies born to mo
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• Childhood weight gain: There is
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Given the scope of the Guidelines,
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Appropriate steady weight gain duri
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Dietary restriction beyond prudent
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1.5 Practice guide for Guideline 1T
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2.1 Enjoy a wide variety of nutriti
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Pregnant and breastfeeding womenCon
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2.2 Enjoy plenty of vegetables, inc
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• Prostate cancer: The evidence s
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The following studies relate primar
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Dietary fibre from vegetables and f
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Children and adolescentsThe recomme
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Cancer• Colorectal cancer: There
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Based on current consumption data,
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disaggregate possibly different eff
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CancerNo recent studies investigati
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Based on most recent consumption da
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2.5 Enjoy milk, yoghurt, cheese and
Page 71 and 72: Other conditionsThe traditional nut
Page 73 and 74: The 1995 National Nutrition Survey
Page 75 and 76: Reviews have also shown an associat
Page 77 and 78: 2.7 Practice guide for Guideline 2T
Page 80 and 81: GUIDELINE 3Limit intake of foods co
Page 82 and 83: 3.1.2 The evidence for ‘limit int
Page 84 and 85: 3.1.3 How limiting intake of foods
Page 86 and 87: InfantsFor infants under the age of
Page 88 and 89: Bone healthEvidence suggesting an a
Page 92 and 93: 3.3.4 Practical considerations: lim
Page 96 and 97: 3.4.3 How limiting intake of alcoho
Page 98: 3.5 Practice guide for Guideline 3T
Page 101 and 102: 4.1 Setting the sceneThe World Heal
Page 103 and 104: 4.2.1 Breastfeeding incidence and d
Page 105 and 106: 4.2.3 Cardiovascular disease and ex
Page 107 and 108: Lower socioeconomic status mothersW
Page 109 and 110: 4.4 Practice guide for Guideline 4T
Page 111 and 112: 5.1 Setting the sceneFoodborne illn
Page 113 and 114: 5.4.2 InfantsThe immune system of i
Page 115 and 116: A1Social distribution of diet-relat
Page 117 and 118: • Consumption of milk and milk pr
Page 119 and 120: Food intake, diet and nutritional s
Page 121: The prevalence of health risk facto
Page 125 and 126: The evidence was assessed according
Page 127 and 128: As part of the consultation process
Page 129 and 130: Expert reviewThe Guidelines underwe
Page 131 and 132: 1995 - The Core Food GroupsThe Core
Page 133 and 134: Appendix DQuestions for the literat
Page 135 and 136: Umbrella review questions1. What di
Page 137 and 138: Appendix ESummary of evidence state
Page 139 and 140: Evidence statementGradeFruitThe eff
Page 141 and 142: Limited - no conclusionEvidence is
Page 143 and 144: Appendix GFood, nutrition and envir
Page 145 and 146: Figure G1: Examples of environmenta
Page 147 and 148: G4Australia’s progress toward a s
Page 149 and 150: It is suggested that by 2011, 125 c
Page 151 and 152: Appendix IPhysical activity guideli
Page 153 and 154: Appendix JStudies examining the hea
Page 155 and 156: Appendix KAlcohol and energy intake
Page 157 and 158: Cholesterol: Cholesterol, chemicall
Page 159 and 160: Limit: Limit is used to emphasise t
Page 161 and 162: Salt: Dietary salt is an inorganic
Page 164 and 165: Acronyms and abbreviationsADHDAIDSA
Page 166 and 167: References1. Rayner M, Scarborough
Page 168 and 169: 37. National Health and Medical Res
Page 170 and 171: 75. Taveras EM, Berkey CS, Rifas-Sh
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112. Olds TS, Tomkinson GR, Ferrar
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153. Rangan AM, Schindeler S, Hecto
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192. Stookey JD, Constant F, Gardne
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231. Hyson DA, Schneeman BO, Davis
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271. Marks GC, Coyne C, Pang G. Typ
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312. Cunningham J, O’Dea K, Dunba
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355. Burns C, Inglis A. Measuring f
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392. Harland JI, Haffner TA. System
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433. Northern Territory Government.
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473. Aune D, Chan DSM, Lau R, Vieir
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512. Ness A, Maynard M, Frankel S,
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550. Vislocky LM, Pikosky MA, Rubin
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588. Sellers TA, Vierkant RA, Djeu
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628. Rosner SA, Åkesson A, Stampfe
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669. Siri-Tarino PW, Sun Q, Hu FB,
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705. Mamalakis G, Kiriakakis M, Tsi
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743. Cook NR, Cutler JA, Obarzanek
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782. Balakrishnan M, Simmonds RS, T
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820. Newcomb PA, Nichols HB, Beasle
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862. Australian Institute of Health
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903. Romero-Gutiérrez G, Vaca-Orti
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942. Käferstein F, Abdussalam M. F
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985. Centre for Epidemiology and Re
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1025. Lee A, Bonson A, Yarmirr D, O
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1066. Natural Resource Management M
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1106. Liu Y, Sobue T, Otani T, Tsug
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Notes
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www.nhmrc.gov.auwww.eatforhealth.go
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Guidelines Dietary - Eat For Health

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