Guidelines Dietary - Eat For Health

GlossaryAdequate intake (AI): The average daily nutrient intake level based on observed or experimentally-determinedapproximations or estimates of nutrient intake by a group (or groups) of apparently healthy people that areassumed to be adequate. An AI is set when there is inadequate evidence to support setting a recommendeddaily intake (RDI).Adolescents: For the purposes of these Guidelines, an adolescent is someone aged 12–18 years. A markedincrease in the rate of growth and development during adolescence increases the need for most nutrientsincluding energy, protein, vitamins and minerals.Allium vegetables: Vegetables derived from a bulbous plant having an onion odour, including garlic, leeks,shallots, chives and onions.Anaemia: There are several forms of anaemia. Microcytic anaemia (referring to small red blood cells) is adeficiency of red blood cells or their haemoglobin, often, but not always, related to iron deficiency. Macrocyticanaemia (referring to large red blood cells) is prevalent in some groups (such as Aboriginal and Torres StraitIslander people) and may in some cases be associated with deficiencies of other nutrients, especially folateand vitamin B 12.Body mass: Body mass and body weight are often used interchangeably to describe the weight of a person’sbody.Body mass index (BMI): An index calculated by dividing the weight of an individual (in kilograms) by the squareof their height (in metres), BMI is a simple estimate of the body fatness of a human being who does not haveabnormal physical characteristics. The World Health Organization and the US National Institutes of Health haverecommended that an operational definition of overweight be a BMI of at least 25kg/m 2 and obesity as a BMIof at least 30kg/m 2 .A large number of anthropometric measurements and indices have been proposed for assessing and monitoringlevels of obesity. Methods used in research studies to measure the percentage of body fat are not practical forregular clinical and community use.Body weight: See body mass.Brassica vegetables: Vegetables from the Brassica or crucifer family, collectively known as cabbages or mustardsand including broccoli, cabbage and brussel sprouts.Breads: Refers to leavened and unleavened wholemeal, white, mixed-grain, rye and fruit breads, as well as rolls,bagels, English muffins, crispbreads, crumpets and low fat crackers.Carbohydrates: Carbohydrates are polyhydroxy aldehydes, ketones, alcohols, acids, their simple derivatives, andtheir polymers with linkages of the acetal type. They can be classified according to their degree of polymerisationand can be divided initially into three principal groups – sugars, oligosaccharides and polysaccharides.Carbohydrates are the least concentrated form of energy providing 17 kilojoules per gram.Cereals: See grain foods.Cereal fibre: Cereal fibre refers to dietary fibre obtained from core grain-based foods, including bread, breakfastcereals, rice and pasta.Children: For the purposes of these Guidelines, children are defined as toddlers aged 1–3 years, preschoolersaged 3–5 years and primary school age 6–11 years. It is important for children to receive a nutritious diet thatincludes all the nutrients they need to grow and develop normally.GlossaryNational Health and Medical Research Council143