Guidelines Dietary - Eat For Health

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G2BackgroundThese Guidelines have a firm evidence base and a primary focus on meeting population nutritional requirements,this appendix may assist health professionals to discuss the complex issue of food, nutrition and environmentalsustainability with interested individuals. The aim would be to encourage people to review their dietary patternswith a primary focus on improving their health, while allowing them to consider ways to reduce environmentalconsequences.The production and consumption of food has a range of environmental consequences. The food system includesinterdependent components that provide food for local consumption or export. 1040 It is a subset of the naturalenvironment, and depends on and impacts on biodiversity – in Australia and globally. 1051,1055 The food systemencompasses numerous environmental inputs such as land, water and energy during the many stages from‘paddock to plate’. The resultant outputs may include greenhouse gases, waste water, land deterioration,packaging and food waste. Figure G1 gives examples of environmental consequences within the food system.The concept of food consumption habits with lower environmental impact is not new but it is complex. 1056 In 2003,the joint Expert Panel of the World Health Organisation and the Food and Agricultural Organisation outlinedbasic recommendations for dietary patterns that are ‘not only healthier but more favourable to the environmentand sustainable development’. 1046 This integration of environment and health was also noted in the 2003 editionof the Dietary Guidelines for Australian Adults. 36 Since then, the body of evidence relating to the multifacetedrelationship between food systems, sustainability and health has increased but there are still many gaps in ourunderstanding of what this means within the Australian context.In Australia, the Prime Minister’s Science, Engineering and Innovation Council’s 2010 report into food securityemphasised the need to balance the imperative of feeding a growing population with maintaining environmentalintegrity. 1057 However, in easing the pressure on the food system, it is also important to balance nutritionalrequirements for health and the prevention of chronic disease. 97 This highlights the complex challenge faced byhealth professionals, where recommended dietary patterns that meet nutritional needs must also be sustainable— that is, equitable, affordable and considerate of environmental factors. 1042,1056,1058Fostering a sustainable, globally competitive, resilient food supply that supports access to nutritious and affordablefood is the primary aim of the National Food Plan. 1059 Appropriately, health should be considered in sustainablefood systems, where the nutritional requirements of the population can be met without placing pressure onnatural resources. 97,1040,1042,1056 A range of concurrent approaches are required to achieve this, relating primarily tofood production and food consumption.AppendicesNational Health and Medical Research Council131
Figure G1: Examples of environmental consequences within the food systemPRIMARY PRODUCTION(agriculture and aquaculture)soil loss; polluted runoff; greenhousegases; waste water; organic wastes;habitat lossIMPACTWASTEMANAGEMENTlandfi ll; biofi ll;greenhouse gases;waste water;habitat loss;air emissionsIMPACTTRANSPORTATION land use; soil;water; animal feed;hormones;pesticides;INPUTTRANSPORTATION herbicides; energyINPUTland; soil; waste;water; packaging;organic wasteFoodSystemTRANSPORTATION water; energy;cleaning chemicals;preservative;additives;refrigerants; paper;cardboard; plastics;glass; metalINPUTIMPACTTRANSPORTATION PROCESSINGANDPACKAGINGwaste water; foodresidues; solidwastes; greenhousegases; air emissionswater; refrigerants;energy; packagingCONSUMPTIONwaste water;greenhouse gases;air emission;solid wastesIMPACTINPUTTRANSPORTATION INPUTwater; refrigerants;energy; packagingTRANSPORTATION INPUTenergy;refrigerants;packagingIMPACTRETAIL ANDDISTRIBUTIONgreenhouse gases;air emissions;solid wastesIMPACTCATERING AND FOOD SERVICESwaste water; greenhouse gases;air emissions; solid wastes• Public health• Food policy• Trade policyDrivers• Consumer attitudes• Urbanisation• Socioeconomic status• Technology• Market liberalisation• Cultural trends132EAT 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
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Other conditionsThe traditional nut
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The 1995 National Nutrition Survey
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Reviews have also shown an associat
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2.7 Practice guide for Guideline 2T
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GUIDELINE 3Limit intake of foods co
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3.1.2 The evidence for ‘limit int
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3.1.3 How limiting intake of foods
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InfantsFor infants under the age of
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Bone healthEvidence suggesting an a
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3.3.2 The evidence for ‘limit int
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3.3.4 Practical considerations: lim
Page 94 and 95: 3.4.2 The evidence for ‘limit int
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 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: Appendix GFood, nutrition and envir
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,
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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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