Guidelines Dietary - Eat For Health

Pregnant and breastfeeding womenConsuming a variety of nutritious foods is particularly important during pregnancy and while breastfeeding.Quality nutritious dietary patterns during pregnancy may reduce the risk of babies being small for their gestationalage or exhibiting restricted intrauterine foetal growth, 334-336 or being large for their gestational age, 337 and may alsohelp reduce the risk of pregnant women developing pre-eclampsia. 338,339 Quality nutritious dietary patterns beforeand during pregnancy may help reduce the risk of women developing gestational diabetes mellitus. 339-342Guideline 2Maternal diet during pregnancy and while breastfeeding does not appear to affect the risk of asthma, eczema orother allergy symptoms in infants. 343-347 Some health outcomes (such as allergies) in children will be affected moreby their diet through infancy and childhood than their mother’s diet during pregnancy, with in-utero influenceslikely to be minimal. However, a cohort study found that mothers who adopt high quality dietary patterns aremore likely to have children who also consume nutritious diets. 348Foods that should be avoided during pregnancy include those associated with increased risk of Listeria bacteria,such as soft cheeses, cold seafood, sandwich meats, pâté, bean sprouts and packaged or pre-prepared salads(see Chapter 5 for further information on food safety). 349Consumption of fish can be valuable in pregnancy however care may be required with intakes of certain speciesof fish due to the potential risk of excessive mercury intake (see Section 2.4.4).Constipation is a common symptom during pregnancy. 350 Clinical treatment of constipation generally includesadvice to consume a high fibre diet, including wholegrain cereals, fruit, vegetables and legumes, and to avoiddehydration by drinking sufficient water, which is consistent with these Guidelines.InfantsExclusive breastfeeding is recommended for around the first 6 months of age after which solid foods of suitabletexture can be introduced. At around the age of 6 months, infants are physiologically and developmentally readyfor new foods, textures and modes of feeding and need more nutrients than can be provided by breast milk orformula alone. There is no particular order or rate for the introduction of new foods, other than the first foodsshould be rich in iron. Food choices should be varied to ensure adequate energy (kilojoule) and nutrient supply.Breastfeeding should continue until 12 months and beyond for as long as the mother and child desire. For moreinformation on breastfeeding and the transition to solids, see the Infant Feeding Guidelines. 351When introducing solid foods to infants, parents and carers should ensure that a wide variety of nutritious foods ofdifferent colours, suitable textures and types is offered. This will provide the additional nutrients required as infantsgrow and the variety will help to increase acceptance of different nutritious foods. It is also more likely to improvethe acceptance of a varied diet during childhood.Nuts are a problem for small children as their size and consistency increases the risk of inhalation and choking.For this reason, they should not be given to children aged less than 3 years. However nut pastes and nut spreadscan be offered to infants from around 6 months of age. For further information on appropriate foods for infants,see the Infant Feeding Guidelines. 351Children and adolescentsChildren and adolescents should be encouraged to consume enough of a wide variety of nutritious foods tosupport normal growth and development. 129Eating disorders and disordered eating are believed to affect a significant number of the Australian population,although the exact number is unknown due to the absence of accurate data. Adolescents, mainly girls, may bevulnerable to disordered eating and may choose a restricted diet.34EAT FOR HEALTH – australian dietary guidelinesNational Health and Medical Research Council