Guidelines Dietary - Eat For Health

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Nevertheless, many Australians consider it important to think about the environmental impact of their foodchoices, in the same way they make other lifestyle choices in the context of environmental impact. 94-97Increasingly, people seek advice from health professionals to help guide these decisions (see Appendix G).Available Australian and international evidence cannot support specific advice on the environmental impact ofparticular food items or brands, but there are some practical steps that people can take, including:• buy and consume foods and drinks that are consistent with these Guidelines• avoid overconsumption• minimise food wastage• consider your food buying, storage, preparation and disposal practices• minimise and recycle the packaging of food.Choosing quantities of foods and drinks that are beyond an individual’s energy needs is unhealthy; it also encouragesan unnecessary use of natural resources, which increases the person’s environmental footprint. Food wastagefurther increases the environmental burden. The general principles of these Guidelines are compatible withreducing environmental impact as well as promoting good health (see Appendix G).How to use the GuidelinesThis edition of the Australian Dietary Guidelines has been developed as a single comprehensive report coveringall healthy Australians. Further consideration of dietary patterns for specific subpopulations are provided wherethere is a significant difference in dietary needs.A consistent approach has been used throughout the Guidelines, with four main subheadings for eachcomponent of a guideline.• Setting the scene – provides a brief background to the topic.• Evidence – outlines the scientific evidence base from 2002–2009, from studies of associations betweenhuman consumption patterns and health outcomes, and the effects of dietary interventions on healthoutcomes relating to foods, food groups and whole dietary patterns.• How eating a particular food (or particular dietary pattern) may improve health outcomes – describes themechanisms of action that may underlie the evidence presented.• Practical considerations – identifies practical issues and health outcomes for subgroups within thepopulation, including different life stages.Practice guides are included to provide a summary of how each guideline can be put into practice.IntroductionNational Health and Medical Research Council9
Australian Guide to Healthy EatingAustralian Guide to Healthy EatingEnjoy a wide variety of nutritious foodsfrom these five food groups every day.Drink plenty of water.Vegetables andlegumes/beansGrain (cereal) foods,mostly wholegrainand/or high cerealfibre varietiesMuesliPolentaQuinoaPenneFettuccineRed kidneybeansWheat flakesRed lentilsChickpeasMixed nutsLentilsRed kidneybeansChickpeasFruitLean meats andpoultry, fish, eggs,tofu, nuts and seedsand legumes/beansMilk, yoghurt, cheese and/oralternatives, mostly reduced fatUse small amountsOnly sometimes and in small amounts10EAT 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 and 16: More recent evidence from Western s
Page 17 and 18: Relationship between the documents
Page 19 and 20: In this way, the Evidence Report wa
Page 21: Challenges for adoption of the Guid
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
Page 67 and 68: Based on most recent consumption da
Page 69 and 70: 2.5 Enjoy milk, yoghurt, cheese and
Page 71 and 72: 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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