Promoting Healthy eating
Key Knowledge 5 The role of Australians Government in
promoting healthy eating through The information provided by nutrition surveys
and how it is used The purpose of Nutrient Reference Values to
guide dietary intake The Australian Guide to healthy eating and
Dietary Guidelines Legislation developed by food standards
Australia…..
Nutrient Survey Snap shot of what Australians are eating 1995 Monitoring intake against Dietary
Guidelines Assess changes to dietary habits Evaluate Australia’s food and nutrition
policy to see if goals have been met Develop further policies Provide information on…
Info on Population Economics Social factors
results Healthy food is essential to good health Access to healthy food is often taken for
granted by those who live in cities or large towns
Cost of living is greater the more remote you reside
Cost of healthy food has increase more than non healthy foods
results Higher prices are barriers to good health
among lower socio economic group
Generally the overall objective of food and nutrition survey is to provide food and nutrition data to assist with the implementation of Australia’s food and nutrition policy
Nutrient Reference Values EAR Estimated average requirement
To meet the requirements of half the average healthy individuals in a particular life stage and gender group
Nutrient reference Value RDI Recommended daily intake
To meet the nutritional requirements of nearly all 97 – 98% of healthy individuals in a particular age and gender group
Nutrient Reference Values UL Upper level intake
The highest average daily nutrient intake level likely to pose no adverse health effects to almost all individuals in the general population.
As intake increases so does the risk increase of adverse effects
RDI to NRV RDI has been replaced by NRV as a
result of the RDI being limiting due to its direction towards groups and not the individual
The NRV allows greater diversity of understanding all nutrient value and the appropriate ranges for inadequate and over consumption of specific nutrients
Public Health and Nutrition Strategies Goal of strategy is to decrease the rate
of diet related diseases in Australia
Dietary Guidelines for Australians Australian Guide to Healthy Eating
Dietary Guidelines for Australians Enjoy a wide variety of nutritious foods
-Foods from all 5 food groups -Some foods are enjoyment foods or extras
Eat plenty of vegetables, legumes and fruit -constitutes a lg proportion of
recommended intake
cont Eat plenty of cereals (including breads,
rice, pasta, and noodles) - represents the largest proportion of the
‘pie’
Include lean meat, fish, poultry and /or alternatives and include milk, yoghurts, cheeses and/or alteratives
cont -Choose the low fat varieties -Should be included but we don’t need
too many of them.
Drinking plenty of water - not included as one of the 5 food
groups
Cont. Limit saturated fat and moderate total fat
intake -encourage the low fat selection of milk
and meats for eg.
Choose foods low in salt and consume only moderate amounts of sugars and foods containing added sugar.
-classified as extras/ sometimes foods
Australian Guide to Healthy Eating Pie graph Segments are proportional to the
amount required in a healthy diet Foods are grouped on the basis of
nutrients they provide Five basic food groups(largest to
smallest)
Bread, cereal, rice, pasta and noodles Vegetables and legumes Fruit Milk yoghurt and cheese Meat, fish, poultry, eggs, nuts and
legumes
There is an importance of water Extra foods, eaten in small amounts, or
sometimes Recognition of
Age Pregnancy Breastfeeding Sex
Flexible in its uses by adjusting the number of recommended servings from each group.
Strengths of AGHE Effective foods to promote healthy
eating Recognition of nutritional needs varying During stages of the lifespan Age Sex Body shape Level of physical activity
strengths Adapted for nutritional needs through
the number of serving sizes for groups Children Adolescent Pregnant and lactating women
strengths Modified for population groups and cultural
groups Sample serving sizes for each group are
emphasized Sample serves can be adapted to individual
preferences Flexibility in eating preferences, encourage
eating patterns Assist adults to lose excess body weight Visual and colourful makes it easy to follow
weaknesses Poor food selection may result in a diet with
high intakes of fat, salt and sugar and insufficient fibre
Individuals require additional information to select the correct serving sizes
Flexibility can also make interpreting the food guide confusing
Extras foods are too difficult to calculate as they are based on KJ value eg. 1 serving may represent 2 serves of extra foods
Safety and quality legislation Labelling Information panel Date marking Name and description of food Direction on use and storage Legibility requirements
Ingredient list % labelling Additives Food real info
Safety cont Health claimes Nutrition content claims Eg. Omega 3 cereal
General level health claim Eg low fat yoghurt
High level health claims Eg lower cholesterol
Exam Question