Guidelines Dietary - Eat For Health

Omega-3 long chain polyunsaturated fatty acids (LCPUFAs): Omega-3 LCPUFAs have the first double bond inthe n-3 position. The best known are those in fatty fish, their names abbreviated to EPA (20:5 eicosapentaenoicacid) and DHA (22:6 docosahexaenoic acid). Another omega-3 LCPUFA, ALA (18:3 alpha-linolenic acid), occursin considerable amounts in canola and flaxseed oils and in walnuts. Omega-3 LCPUFAs are suggested to beprotective in cardiovascular health.Osteoporosis: Osteoporosis, a condition of low bone mass, can lead to bone fragility and increased risk offractures. Most fractures in older adults are related to osteoporosis whereas trauma is the primary cause offractures in young adults. Clinically, individuals are considered osteoporotic if their bone mineral density is2.5 standard deviations or more below the young adult mean. This criterion identifies about 30% of all postmenopausalwomen as having osteoporosis. Of these, more than 50% will have suffered a previous fracture.Osteoporosis is also of growing importance in men.Pasta and noodles: Includes a wide range of Italian and Asian products based on sheets of dough made fromflours – usually wheat or rice flour – and water, sometimes with egg added. Examples are plain spaghetti, lasagne,fettuccine, udon and Hokkien noodles, rice paper and wonton wrappers. The term excludes some instant noodlesand flavoured pasta mixes with significant amounts of added fat and salt.Physical activity: Any structured or incidental body movement (light, moderate or vigorous) that causes themuscles to work and uses more energy than the person would use if resting.Physical inactivity: Physical inactivity (or sedentary behaviour) is defined as a state in which body movement isminimal, such as sitting time while watching television, reading, working at a computer, talking on the telephone,driving a car, or meditating.Phytochemicals: Substances found in plant materials which may confer some health benefits and which includea number of chemical categories such as carotenoids, flavonoids and isoflavonoids, polyphenols, isothiocyanates,indoles, sulphoraphane, monoterpenes, xanthin, and non-digestible oligosaccharides.Plenty: This term is used judiciously to encourage increased consumption of a variety of vegetables (particularlynon-starchy varieties).Polyunsaturated fatty acids (PUFAs): PUFAs contain two or more (poly) double (unsaturated) bonds. Foods with ahigh PUFA content are liquid at room temperature that is, they tend to be ‘oils’. The most common PUFA is linoleicacid (18:2) whose first double bond is in the n-6 position. It occurs in seed oils including sunflower oil, saffloweroil and corn oil. Smaller amounts of PUFAs with the first double bond in the n-3 position also occur in the diet.The best known are those in fatty fish, their names abbreviated to EPA (20:5 eicosapentaenoic) and DHA (22:6docosahexaenoic). Another omega-3 PUFA, ALA (18:3 alpha-linolenic), occurs in considerable amounts in canolaand flaxseed oils and in walnuts.Poultry: Refers to chicken, duck, turkey and all other avian foods except eggs.Quinoa: See grain foods.Recommended dietary intake (RDI): The average daily dietary intake level that is sufficient to meet the nutrientrequirements of nearly all (97–98 per cent) healthy individuals in a particular life stage and gender group.Red meat: The muscle meat from cattle, sheep, pig, goat and kangaroo. Note that although pork is not consideredred meat for marketing purposes in Australia, it is classified as red meat in the international literature, and hasbeen treated as red meat for the purpose of these Guidelines.Reduced fat products: For a food to be labelled ‘reduced fat’, it must contain at least 25% less fat than is presentin the same quantity of the reference food.Refined grain (cereal) foods: Refers to highly processed grain (cereal) foods where the outer layer of the grainis lost during processing. These also include cereal or grain-based products with a significant amount of added fatand sugar, such as cakes, pastries, and biscuits.Regularly: The term ‘regularly’ is used in discussions on weight management and growth. In this content, takingmeasurements such as weight or height every month provide a fair indication of change. Measurements takenmore frequently than this are often not a true picture of your weight and/or growth.GlossaryNational Health and Medical Research Council147