Guidelines Dietary - Eat For Health

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Table 2.14: Minimum recommended number of serves of milk, yoghurt, cheese and/or alternatives per day, mostly reduced fatAge (years)Number of serves*Boys 2–3 1 ½4–8 29–11 2 ½12–13 3 ½14–18 3 ½Men 19–50 2 ½51–70 2 ½70+ 3 ½Girls 2–3 1 ½4–8 1 ½Guideline 29–11 312–13 3 ½14–18 3 ½Pregnant (up to 18 years)3 ½Breastfeeding (up to 18 years) 4Women 19–50 2 ½51–70 470+ 4Pregnant (19–50 years)Breastfeeding (19–50 years)2 ½2 ½Note: *Additional amounts of the Five Food Groups or unsaturated spreads and oils or discretionary choices are needed only by peoplewho are taller or more active to meet additional energy requirements.Source: Food Modelling System. 9Table 2.15:Food groupStandard serve size equivalents for milk, yoghurt, cheese and/or alternatives, mostly reduced fatServe sizes (500–600kJ)Milk, yoghurt, cheeseand/or alternatives,mostly reduced fat1 cup (250ml) milk – fresh, UHT long life or reconstituted powdered1/2 cup (120ml) evaporated unsweetened milk3/4 cup (200g) yoghurt40g (2 slices or 4 x 3 x 2 cm piece) hard cheese e.g. cheddar1/2 cup (120g) ricotta cheese1 cup (250ml) soy, rice or other cereal drink with at least 100mg of added calcium per 100mlSource: Food Modelling System. 9Enjoy a wide variety of nutritious foodsNational Health and Medical Research Council59
The 1995 National Nutrition Survey 45 included a category called ‘milk products and dishes’ which included itemssuch as milks, yoghurts, cheese, cream, ice-cream and milk-based custards, as well as milk substitutes such assoy drinks and soy cheeses. On the day of the survey, 93% of subjects consumed foods from this category, theaverage intake being 322g for adult men and 258g for adult women. Older men consumed less of these foodsthan younger men, but consumption remained relatively stable in women across age groups.To meet recommended food group intakes for adults 9 consumption of milk, yoghurt and cheese products wouldneed to approximately double overall, with a halving of higher fat varieties and a four-fold increase in reducedfat varieties of milk, cheese and yoghurt. Alternatives such as calcium-enriched soy or other drinks could besubstituted for these dairy foods.Guideline 2Pregnant and breastfeeding womenMilk, yoghurt and cheese product intake during pregnancy and lactation have benefits for both women andtheir babies. Reduced fat milk, yoghurt and cheese products are recommended during pregnancy and whilebreastfeeding. 428,572Pregnant women are advised to avoid consuming unpasteurised dairy products and soft, semi-soft and surfaceripenedcheeses (e.g. brie, camembert, ricotta, fetta and blue cheeses) due to risk of listeriosis. 349,609InfantsCow’s milk should not be given as a drink to infants (under 12 months of age). However cow’s milk may be servedin small quantities as custards, with cereals or as yoghurt. Any milk given to infants (as a drink) should be breastmilk or infant formula.Milk given to infants and toddlers should be pasteurised. As children under 2 years are growing rapidly and haverelatively high energy (kilojoule) needs, reduced fat milks are not recommended as a main milk food for this age,but are suitable after 2 years of age.For further information, see the Infant Feeding Guidelines. 351Children and adolescentsMilk is an important source of calcium and protein for growing children and adolescents. The decreased intake ofmilk and milk products among adolescent girls is of concern, and can lead to low calcium intake in this group. 45Diets restricting intake of milk and milk products (or calcium-fortified alternatives) are not generally suitable forgrowing children and adolescents. Suspected lactose intolerance and allergy in children and adolescents shouldbe confirmed by a medical practitioner.Older peopleFor older Australians, milk is a good source of protein, calcium and energy (kilojoules). All milks, including wholemilk, are good choices for older people whose appetite is reduced or who have lost weight, unless medicallyadvised otherwise.People with lactose intoleranceThe rate of lactose intolerance is relatively high in many Asian communities compared with Caucasians. High rates oflactose intolerance have been described among Aboriginal and Torres Strait Islander groups. 610,611 Lactose-intolerantadults and children often avoid milk and milk products, however up to 250ml of milk may be well tolerated if brokenup throughout the day and consumed with other foods. 612 Cheese contains little lactose and the lactose in yoghurt ispartially broken down by bacteria that thicken the yoghurt, so should be well tolerated. Lactose-free dairy productsand calcium-fortified beverages are also available.People with vegetarian or vegan dietary patternsThe 2003 edition of the dietary guidelines addressed vegetarian and vegan diets and their influence on calciumneeds because of the relatively high oxalate and phytate content in some plants. However, lacto-ovo vegetariansappear to have calcium intakes similar to those of omnivores. Those who follow a vegan or vegetarian dietand avoid milk products, should consume alternative calcium-fortified products and seek advice from a healthprofessional about whether they need to take supplements. 3660EAT FOR HEALTH – australian dietary guidelinesNational Health and Medical Research Council
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EAT FOR HEALTHAustralianDietaryGuid
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© Commonwealth of Australia 2013Pa
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Australian Dietary GuidelinesGuidel
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GUIDELINE 2• Enjoy a wide variety
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guideline 5• Food safety 975.1 Se
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Table A2: Mean daily intakes of ene
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More recent evidence from Western s
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Relationship between the documents
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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
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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: Other conditionsThe traditional nut
Page 75 and 76: Reviews have also shown an associat
Page 77 and 78: 2.7 Practice guide for Guideline 2T
Page 80 and 81: GUIDELINE 3Limit intake of foods co
Page 82 and 83: 3.1.2 The evidence for ‘limit int
Page 84 and 85: 3.1.3 How limiting intake of foods
Page 86 and 87: InfantsFor infants under the age of
Page 88 and 89: Bone healthEvidence suggesting an a
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Page 96 and 97: 3.4.3 How limiting intake of alcoho
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Page 101 and 102: 4.1 Setting the sceneThe World Heal
Page 103 and 104: 4.2.1 Breastfeeding incidence and d
Page 105 and 106: 4.2.3 Cardiovascular disease and ex
Page 107 and 108: Lower socioeconomic status mothersW
Page 109 and 110: 4.4 Practice guide for Guideline 4T
Page 111 and 112: 5.1 Setting the sceneFoodborne illn
Page 113 and 114: 5.4.2 InfantsThe immune system of i
Page 115 and 116: A1Social distribution of diet-relat
Page 117 and 118: • Consumption of milk and milk pr
Page 119 and 120: Food intake, diet and nutritional s
Page 121 and 122: 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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Guidelines Dietary - Eat For Health

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