Guidelines Dietary - Eat For Health

More documents

Recommendations

Info

List of tablesTable 1.1: Evidence statements on ‘achieve and maintain a healthy weight’ 18Table 1.2: 2010 Institute of Medicine recommendations for total and rate of weight gainduring pregnancy, by pre-pregnancy BMI 25Table 1.3: Weight gain during pregnancy: recommendations for Asian women, by pre-pregnancy BMI 25Table 1.4: Summary of practical considerations for Guideline 1 29Table 2.1: Evidence statements for consuming ‘a wide variety of nutritious foods’ 33Table 2.2: Evidence statements for consuming ‘plenty of vegetables’ 37Table 2.3: Evidence statements for consuming ‘plenty of legumes/beans’ 38Table 2.4: Evidence statements for consuming ‘fruit’ 39Table 2.5: Minimum recommended number of serves of vegetables, legumes/beans and fruit per day 42Table 2.6: Standard serve size equivalents for vegetables, legumes/beans and fruit 43Table 2.7: Evidence statements for consuming ‘grain (cereal) foods, mostly wholegrain and/orhigh cereal fibre varieties’ 45Table 2.8: Minimum recommended number of serves of grain (cereal) foods per day, mostly wholegrainand/or high cereal fibre varieties 47Table 2.9: Standard serve size equivalents for grain (cereal) mostly wholegrain and/or high cerealfibre varieties 47Table 2.10: Evidence statements for consuming ‘lean meats and poultry, fish, eggs, tofu, nuts andseeds, and legumes/beans’ 49Table 2.11: Minimum recommended number of serves of lean meats, poultry, fish, eggs, tofu, nutsand seeds, and legumes/beans per day 53Table 2.12: Standard serve size equivalents for lean meats, poultry, fish, eggs, tofu, nuts and seeds,and legumes/beans 53Table 2.13: Evidence statements for consuming ‘milk, yoghurt, cheese and/or alternatives, mostlyreduced fat’ 56Table 2.14: Minimum recommended number of serves of milk, yoghurt, cheese and/or alternativesper day, mostly reduced fat 59Table 2.15: Standard serve size equivalents for milk, yoghurt, cheese and/or alternatives, mostlyreduced fat 59Table 2.16: Evidence statements for ‘drink plenty of water’ 61Table 2.17: Considerations in advising people from specific groups to consume a wide variety of foods 64Table 3.1: Evidence statements for ‘limit intake of foods high in saturated fat’ 69Table 3.2: Recommended allowance for number of serves of unsaturated spreads and oils per day 72Table 3.3: Standard serve size equivalents of unsaturated spreads and oils 72Table 3.4: Evidence statements for ‘limit intake of foods and drinks containing added salt’ 74Table 3.5: Evidence statements for ‘limit intake of foods and drinks containing added sugars’ 77Table 3.6: Evidence statements for ‘limit intake of alcohol’ 81Table 3.7: Considerations in advising people from specific groups to limit intake of foods containingsaturated fat, added salt, added sugars and alcohol 85Table 4.1: Evidence statements for ‘encouraging, supporting and promoting breastfeeding’ 89Table 4.2: Factors associated with duration of exclusive breastfeeding 91Table 4.3: Considerations in encouraging, supporting and promoting breastfeeding 96Table 5.1: Considerations in providing advice on food safety to people from specific groups 100Table A1: Mean daily intakes (g/day) of various food groups, people aged 19 years and over,by SEIFA quintile 103ContentsNational Health and Medical Research Councilxi
Table A2: Mean daily intakes of energy and nutrient densities, adults aged 19 years and over,by SEIFA quintile 104Table B1: Terms of reference of the Dietary Guidelines Working Committee 109Table B2: Members of the Working Committee 110Table B3: Levels of evidence in the literature review 112Table E1: Grade C ‘no association’ relationships that informed the Australian Dietary Guidelines 124Table E2: Evidence statements (Grade D) that did not inform the Australian Dietary Guidelines 125Table H1: Practical points in the use of growth reference charts in infants aged 0–2 years 136Table H2: WHO body mass index classification 137Table K1: Median percentage of contribution of alcohol to energy intake per consumer 142Table K2: Energy and alcohol content of common alcoholic drink serves 142List of figuresFigure 1.1: Mean energy intakes of adults: 1983 and 1995 15Figure 1.2: Mean energy intakes of children aged 10–15 years: 1985 and 1995 16Figure 1.3: Mean consumption of selected food groups by boys aged 10–15 years: 1985 and 1995 17Figure G1: Examples of environmental consequences within the food system 132xiiEAT FOR HEALTH – australian dietary guidelinesNational Health and Medical Research Council
Page 1 and 2: EAT FOR HEALTHAustralianDietaryGuid
Page 3 and 4: © Commonwealth of Australia 2013Pa
Page 6: Australian Dietary GuidelinesGuidel
Page 9 and 10: GUIDELINE 2• Enjoy a wide variety
Page 11: guideline 5• Food safety 975.1 Se
Page 15 and 16: More recent evidence from Western s
Page 17 and 18: Relationship between the documents
Page 19 and 20: In this way, the Evidence Report wa
Page 21 and 22: Challenges for adoption of the Guid
Page 23 and 24: Australian Guide to Healthy EatingA
Page 25 and 26: Guideline 11.1 Setting the sceneA h
Page 27 and 28: Guideline 1UnderweightWhile the gre
Page 29 and 30: Guideline 1Figure 1.2: Mean energy
Page 32 and 33: Evidence statementBabies born to mo
Page 34 and 35: • Childhood weight gain: There is
Page 36 and 37: Given the scope of the Guidelines,
Page 38 and 39: Appropriate steady weight gain duri
Page 40 and 41: Dietary restriction beyond prudent
Page 42: 1.5 Practice guide for Guideline 1T
Page 45 and 46: 2.1 Enjoy a wide variety of nutriti
Page 47 and 48: Pregnant and breastfeeding womenCon
Page 49 and 50: 2.2 Enjoy plenty of vegetables, inc
Page 51 and 52: • Prostate cancer: The evidence s
Page 53 and 54: The following studies relate primar
Page 55 and 56: Dietary fibre from vegetables and f
Page 57 and 58: Children and adolescentsThe recomme
Page 59 and 60: Cancer• Colorectal cancer: There
Page 61 and 62: Based on current consumption data,
Page 63 and 64:
disaggregate possibly different eff
Page 65 and 66:
CancerNo recent studies investigati
Page 67 and 68:
Based on most recent consumption da
Page 69 and 70:
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 90 and 91:
Page 92 and 93:
3.3.4 Practical considerations: lim
Page 94 and 95:
Page 96 and 97:
3.4.3 How limiting intake of alcoho
Page 98:
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:
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 and 122:
The prevalence of health risk facto
Page 123 and 124:
Table B2: Members of the Working Co
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
Page 172 and 173:
112. Olds TS, Tomkinson GR, Ferrar
Page 174 and 175:
153. Rangan AM, Schindeler S, Hecto
Page 176 and 177:
192. Stookey JD, Constant F, Gardne
Page 178 and 179:
231. Hyson DA, Schneeman BO, Davis
Page 180 and 181:
271. Marks GC, Coyne C, Pang G. Typ
Page 182 and 183:
312. Cunningham J, O’Dea K, Dunba
Page 184 and 185:
355. Burns C, Inglis A. Measuring f
Page 186 and 187:
392. Harland JI, Haffner TA. System
Page 188 and 189:
433. Northern Territory Government.
Page 190 and 191:
473. Aune D, Chan DSM, Lau R, Vieir
Page 192 and 193:
512. Ness A, Maynard M, Frankel S,
Page 194 and 195:
550. Vislocky LM, Pikosky MA, Rubin
Page 196 and 197:
588. Sellers TA, Vierkant RA, Djeu
Page 198 and 199:
628. Rosner SA, Åkesson A, Stampfe
Page 200 and 201:
669. Siri-Tarino PW, Sun Q, Hu FB,
Page 202 and 203:
705. Mamalakis G, Kiriakakis M, Tsi
Page 204 and 205:
743. Cook NR, Cutler JA, Obarzanek
Page 206 and 207:
782. Balakrishnan M, Simmonds RS, T
Page 208 and 209:
820. Newcomb PA, Nichols HB, Beasle
Page 210 and 211:
862. Australian Institute of Health
Page 212 and 213:
903. Romero-Gutiérrez G, Vaca-Orti
Page 214 and 215:
942. Käferstein F, Abdussalam M. F
Page 216 and 217:
985. Centre for Epidemiology and Re
Page 218 and 219:
1025. Lee A, Bonson A, Yarmirr D, O
Page 220 and 221:
1066. Natural Resource Management M
Page 222 and 223:
1106. Liu Y, Sobue T, Otani T, Tsug
Page 224 and 225:
Notes
Page 226:
www.nhmrc.gov.auwww.eatforhealth.go
show all

Guidelines Dietary - Eat For Health

Create successful ePaper yourself

Delete template?

Save as template?