Guidelines Dietary - Eat For Health

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The Guidelines are based on whole foodsFoods exert certain health effects because of the nutrients they contain. As such, dietary recommendations areoften couched in terms of individual nutrients (such as requirements of vitamins and minerals). However, peopleeat whole foods rather than single nutrients, so such advice can be difficult to put into practice. For this reason,these Guidelines make recommendations based only on whole foods, such as vegetables and meats, ratherthan recommendations related to specific food components and individual nutrients.This practical approach makes the recommendations easier to apply. Dietary patterns consistent with theGuidelines will allow the general population to meet nutrient requirements, although some subpopulationsmay have some increased nutrient requirements that are more difficult to meet through diet alone andsupplementation may be required. This is noted in the ‘Practical considerations’ sections.Regulation of the food supply, such as fortification, use of food additives or special dietary products, is dealtwith by Food Standards Australia New Zealand (FSANZ) (see www.foodstandards.gov.au).Target audience for the GuidelinesThe target audience for the Guidelines comprises health professionals (including dietitians, nutritionists, generalpractitioners (GPs), nurses and lactation consultants), educators, government policy makers, the food industryand other interested parties.Companion documentsThe Guidelines form part of a suite of resources on nutrition and dietary guidance. Other documents in thesuite include the following:• Nutrient Reference Values for Australia and New Zealand (NRV Document) – This details quantitative nutrientreference values (NRVs) for different ages and genders. The NRVs detail the recommended amounts ofmacronutrients and micronutrients required to avoid deficiency, toxicity and chronic disease. As anexample, the NRV Document would be the reference for finding out how much iron is needed by womenaged between 19 and 30 years.• A modelling system to inform the revision of the Australian Guide to Healthy Eating (Food ModellingSystem) – This describes a range of computer-generated diets that translate the NRVs into dietary patternsto describe some types, combinations and amounts of foods that can deliver nutrient requirements foreach age and gender group of different height and activity levels in the Australian population. A range ofmodels including omnivore, lacto-ovo vegetarian, pasta and rice-based dietary patterns were developed,and primarily omnivorous dietary patterns were used to inform the Australian Guide to Healthy Eating andcompanion resources.• A review of the evidence to address targeted questions to inform the revision of the Australian DietaryGuidelines (Evidence Report) – This is a systematic approach to literature review relevant to targetedquestions published in the peer-reviewed nutrition literature from 2002–2009. As an example, the EvidenceReport would be the reference for looking at the evidence for a particular evidence statement included inthese Guidelines.• Infant Feeding Guidelines – This document aims to support optimum infant nutrition by providing health workerswith a review of the evidence, and clear evidence-based recommendations on infant feeding.It is relevant to healthy, term infants of normal birth weight (>2,500g).• Australian Guide to Healthy Eating – This is the food selection tool (see page 10) which reflects dietarypatterns divided into portions from the five food groups – fruit, vegetables, grains, milk, yoghurt andcheese products and lean meats (or alternatives), representing the proportion of these food groupsrequired each day.• Companion resources – These include an interactive website, summary booklets, brochures and postersfor health professionals and consumers.All of these documents are available on the internet at www.eatforhealth.gov.au.IntroductionNational Health and Medical Research Council3
Relationship between the documents in the Eat for Health programEat for Health Programwww.eatforhealth.gov.auEvidence products• A Review of the Evidence to Address Targeted Questions to Inform the Revision of theAustralian Dietary Guidelines (2011)• A Modelling System to Inform the Revision of the Australian Guide to Healthy Eating (2011)• Review: Nutritional Requirements and Dietary Advice Targeted for Pregnant andBreastfeeding Women (2013)• Infant Feeding Guidelines Literature Review (2012)• 2003 edition of the Dietary Guidelines (rescinded)Guidelines• Australian Dietary Guidelines (2013)• Infant Feeding Guidelines (2012)Health professional resources• Australian Dietary Guidelines• Infant Feeding Guidelines• Australian Guide to Healthy Eating (Food Modelling Tool)• Educator Guide• Summary booklet for the Australian Dietary Guidelines• Summary booklet for the Infant Feeding Guidelines• Brochures for infants, children, pregnant women and adults• Posters• Interactive web tools• Healthy eating information such as fact pages and tipsConsumer resources• Australian Guide to Healthy Eating (Food Modelling Tool)• Summary booklet for the Australian Dietary Guidelines• Brochures for infants, children, pregnant women and adults• Posters• Interactive web tools• Healthy eating information such as fact pages and tips4EAT FOR HEALTH – australian dietary guidelinesNational Health and Medical Research Council
Page 1 and 2: EAT FOR HEALTHAustralianDietaryGuid
Page 3 and 4: © Commonwealth of Australia 2013Pa
Page 6: Australian Dietary GuidelinesGuidel
Page 9 and 10: GUIDELINE 2• Enjoy a wide variety
Page 11 and 12: guideline 5• Food safety 975.1 Se
Page 13 and 14: Table A2: Mean daily intakes of ene
Page 15: More recent evidence from Western s
Page 19 and 20: In this way, the Evidence Report wa
Page 21 and 22: Challenges for adoption of the Guid
Page 23 and 24: Australian Guide to Healthy EatingA
Page 25 and 26: Guideline 11.1 Setting the sceneA h
Page 27 and 28: Guideline 1UnderweightWhile the gre
Page 29 and 30: Guideline 1Figure 1.2: Mean energy
Page 32 and 33: Evidence statementBabies born to mo
Page 34 and 35: • Childhood weight gain: There is
Page 36 and 37: Given the scope of the Guidelines,
Page 38 and 39: Appropriate steady weight gain duri
Page 40 and 41: Dietary restriction beyond prudent
Page 42: 1.5 Practice guide for Guideline 1T
Page 45 and 46: 2.1 Enjoy a wide variety of nutriti
Page 47 and 48: Pregnant and breastfeeding womenCon
Page 49 and 50: 2.2 Enjoy plenty of vegetables, inc
Page 51 and 52: • Prostate cancer: The evidence s
Page 53 and 54: The following studies relate primar
Page 55 and 56: Dietary fibre from vegetables and f
Page 57 and 58: Children and adolescentsThe recomme
Page 59 and 60: Cancer• Colorectal cancer: There
Page 61 and 62: Based on current consumption data,
Page 63 and 64: disaggregate possibly different eff
Page 65 and 66: 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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3.3.4 Practical considerations: lim
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3.4.3 How limiting intake of alcoho
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4.1 Setting the sceneThe World Heal
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4.2.1 Breastfeeding incidence and d
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4.2.3 Cardiovascular disease and ex
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Lower socioeconomic status mothersW
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5.1 Setting the sceneFoodborne illn
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5.4.2 InfantsThe immune system of i
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A1Social distribution of diet-relat
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• Consumption of milk and milk pr
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Food intake, diet and nutritional s
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The prevalence of health risk facto
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Table B2: Members of the Working Co
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The evidence was assessed according
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As part of the consultation process
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Expert reviewThe Guidelines underwe
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1995 - The Core Food GroupsThe Core
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Appendix DQuestions for the literat
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Umbrella review questions1. What di
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Appendix ESummary of evidence state
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Evidence statementGradeFruitThe eff
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Limited - no conclusionEvidence is
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Appendix GFood, nutrition and envir
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Figure G1: Examples of environmenta
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G4Australia’s progress toward a s
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It is suggested that by 2011, 125 c
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Appendix IPhysical activity guideli
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Appendix JStudies examining the hea
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Appendix KAlcohol and energy intake
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Cholesterol: Cholesterol, chemicall
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Limit: Limit is used to emphasise t
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Salt: Dietary salt is an inorganic
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Acronyms and abbreviationsADHDAIDSA
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References1. Rayner M, Scarborough
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37. National Health and Medical Res
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75. Taveras EM, Berkey CS, Rifas-Sh
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112. Olds TS, Tomkinson GR, Ferrar
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153. Rangan AM, Schindeler S, Hecto
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192. Stookey JD, Constant F, Gardne
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231. Hyson DA, Schneeman BO, Davis
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271. Marks GC, Coyne C, Pang G. Typ
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312. Cunningham J, O’Dea K, Dunba
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355. Burns C, Inglis A. Measuring f
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392. Harland JI, Haffner TA. System
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433. Northern Territory Government.
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473. Aune D, Chan DSM, Lau R, Vieir
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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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