Guidelines Dietary - Eat For Health

The results of this literature review, including the questions that were asked, are included in the report of thecommissioned literature review: A Review of the evidence to address targeted questions to inform the revisionof the Australian Dietary Guidelines (Evidence Report). 33The original literature search did not locate a sufficient number of food-based studies – rather than nutrient-basedstudies – to be able to draft evidence statements regarding food intake and dietary patterns for pregnant andbreastfeeding women and health outcomes of infants and/or mothers. Therefore, a team from the Universityof Adelaide and the Women’s and Children’s Health Research Institute was commissioned through a Requestfor Quote process from the NHMRC multi-use panel to conduct a more extensive search of the literature tolocate and summarise studies meeting specified eligibility criteria. This team, led by Ms Philippa Middleton andcomprising Professor Maria Makrides, Dr Carmel Collins, Dr Alice Rumbold, Dr Jo Zhou, Professor CarolineCrowther and Associate Professor Vicki Flenady reviewed the literature for health outcomes for infants andmothers from food-based studies on pregnant and breastfeeding women. Parts of this review were used to informthe ‘practical considerations’ for pregnant and breastfeeding women that have been included in these guidelines.The Working Committee also determined that there was an evolving and increasing body of literature on theenvironmental impacts of the production and consumption of food and vice-versa. Therefore, in addition to theoriginal narrative review, a review of the relevant literature, particularly that pertaining to Australia, was conductedby Professor Friel and a team at the Australian National University. On the basis of this work, NHMRC recognisedthat the inter-relationship between diet and the environment is a cross-sectoral matter and should be consideredas such.B3Food Modelling SystemIn 2008, the DAA was commissioned through an open Request for Tender process to undertake an extensivereview of The Core Food Groups (1994). This revised document, A modelling system to inform the revision ofthe Australian Guide to Healthy Eating (Food Modelling System), was released for public consultation from27 March 2010 to 10 May 2010. The finalised Food Modelling System was released in 2011. 9,1032The Food Modelling System determined a range of combinations of the amounts and types of foods that couldbe consumed to meet the nutritional needs within the least amount of energy for the smallest and least activepeople within an age and sex group. These are called Foundation Diets. For those that are more physically activeor taller (and older, in the case of infants, children and adolescents) within each age/sex group, the models provideadditional food options to meet additional energy needs. These are called Total Diets. (Note that the Total Diet forthe smallest, least active people in each age/sex groups is equivalent to the Foundation Diet.)The number of serves and serve sizes modelled in the Food Modelling System were considered together withother sources of evidence to determine the recommendations in these Guidelines (see Sections B2, B4 and B5).For further information or to download the Food Modelling System visit www.eatforhealth.gov.au.B4Development of the Australian Guide to Healthy EatingThe development of the Australian Guide to Healthy Eating was undertaken in conjunction with an update of theDietary Guidelines for Australian Adults, the Dietary Guidelines for Children and Adolescents in Australia and theDietary Guidelines for Older Australians.It was informed by the Food Modelling System and under the guidance of the Working Committee, ProfessorKatrine Baghurst was directly sourced to develop the revised the Australian Guide to Healthy Eating given herextensive knowledge of the Food Modelling System.While the modelling was undertaken to inform the revision of the Australian Guide to Healthy Eating, some ofthe complexities of the modelling were simplified for the final presentation of the guide. For example, severaldifferent subgroups of vegetables were modelled but the final recommendation in terms of serves per day is forthe Vegetable group as a whole, with additional advice to choose across the various subgroups.AppendicesNational Health and Medical Research Council113