Guidelines Dietary - Eat For Health

Appendix DQuestions for the literature review to underpin the revisionof the dietary guidelinesSystematic literature review questions1. Does the evidence suggest a particular maximum and/or minimum level of consumption of specificfoods including:• fruit• vegetables• meat• dairy (cheese, milks and yoghurt)• cereals/grains• legumes• nuts and seeds• fish• poultry• eggs• fat/oil• salt/sodium• sugars• beverages (including water)• alcoholis beneficial/detrimental in respect to:• chronic diseases including:––obesity––cardiovascular disease––stroke––diabetes––cancer––hypertension––eye-health––bone health––dental health––mental health• environmental impacts• social equity• health and well being (DALY/QALYs)?Note: Need to consider serve sizes for different age/sex groups in current guidelines (infants,children, adolescents, adults, older Australians) and pregnant and breastfeeding women.2. Which dietary patterns, foods, drinks and food components are associated with minimal green housegas emissions, minimal water use and maximum biodiversity?3. What factors lead to children adopting appropriate life course food consumption and dietary patterns?For example body image and family meals.4. What are the economic, physical and psychosocial barriers and the enablers to different populationgroups achieving diets consistent with the dietary guidelines?120EAT FOR HEALTH – australian dietary guidelinesNational Health and Medical Research Council