Guidelines Dietary - Eat For Health

Limit: Limit is used to emphasise the importance of limiting intake of foods and drinks high in saturated and transfats, added salt, added sugars and alcohol, due to evidence that these foods are associated with increased risk ofobesity and/or chronic disease, including cardiovascular disease, type 2 diabetes and/or some cancers.Low fat food: Foods that claim to be ‘low fat’ must meet criteria before a manufacturer is allowed to print thison the food label. A ‘low fat’ or ‘low in fat’ product must contain no more than 3g of fat per 100g of food. A liquidmust contain no more than 1.5g of fat per 100ml of liquid.Low salt food: For labelling purposes a low salt food is one with a sodium concentration of up to and including120 mg per 100 g. The following are the conversion factors for the units used to express the sodium contentof food:1 mmol = 23ml1 gram = 43 mmolOne gram of sodium chloride (NaCl) contains 17 mmol, or 391ml, of sodium.Meat: Refers to all or part of the carcass of any cattle, sheep, goat, buffalo, kangaroo, camel, deer, goat, pig orrabbit. For the purpose of the Guidelines meat refers to the muscle component only, excluding offal such as liverand kidney.Meat alternatives: Refers to other protein-rich foods, such as eggs, fish, shellfish, tofu, legumes, nuts and nutpastes, and certain seeds, such as sunflower and sesame seeds.Mediterranean dietary pattern: It is suggested that the Mediterranean diet is one of the healthiest dietary patternsin the world due to its relation with a low morbidity and mortality for some chronic diseases. The Mediterranean diettraditionally includes fruits, vegetables, nuts, pasta, rice and small amounts of meat. Grains in the Mediterraneanregion are typically wholegrain and bread is eaten plain or dipped in olive oil.Milks, yoghurts and cheeses: Generally refers to cow’s milk and the yoghurt and cheese produced from it butcan also include milks, yoghurts and cheeses from goat and sheep milks.Milk, yoghurt and cheese alternatives: Inclusion in this ‘alternative’ category is based primarily on calciumcontent, although most of the alternatives also provide substantial amounts of protein. Calcium-fortified grainbasedbeverages, fish whose bones are eaten (such as sardines), and some nuts (such as almonds), containmoderate to good amounts of calcium and protein and in this respect can be considered as alternatives.Monounsaturated fatty acids (MUFAs): In chemical terms, MUFAs contain one unsaturated bond. MUFAs occurin considerable amounts in olive oil, canola oil and many kinds of nuts.Mostly: The term ‘mostly’ is derived from the Food Modelling System, where more than 50% of the food groupwas made up of a specific characteristic for example reduced fat varieties. This descriptor ensures that the varietyof foods chosen not only meet nutrient needs but are also within individual energy requirements.Nutrient Reference Values (NRVs): Amounts of nutrients required on an average daily basis for adequatephysiological function and prevention of deficiency disease (EAR, AI or RDI) or chronic disease prevention(acceptable macronutrient distribution range [AMDR] or suggested dietary target [SDT]). Where possible, anupper level of intake (UL) was also set to specify the highest average daily nutrient intake likely to pose noadverse health effects to almost all individuals in the general population.Nutritious foods: Refers to foods that make a substantial contribution towards providing a range of nutrients,have an appropriate nutrient density, and are compatible with the overall aims of these Guidelines.Nuts and seeds: A nut is a simple dry fruit with one or two seeds in which the ovary wall becomes very hard(stony or woody) at maturity, and where the seed remains attached or fused with the ovary wall. Most nuts areindehiscent (not opening at maturity). Any large, oily kernel found within a shell and used in food may be regardedas a nut. Examples include almonds, pecans, walnuts, brazil nuts, cashew nuts, chestnuts, hazelnuts, macadamianuts, pine nuts and pistachio nuts.The term ‘nut’ is applied to many seeds that are not botanically true nuts. These may include cape seed, caraway,chia, flaxseed, linseed, passionfruit, poppy seed, pepita or pumpkin seed, sesame seed and sunflower seed.Older adults: For the purposes of these Guidelines, older adults are defined as healthy people aged 65 yearsand over, not including frail elderly people.146EAT FOR HEALTH – australian dietary guidelinesNational Health and Medical Research Council