CHAPTER SEVEN: healthy eating in australia Flashcards
aims of the Australian Dietary Guidelines
- to promote health and wellbeing
- to reduce the risk of diet-related conditions that act as biological factors influencing overall health and wellbeing, such as high cholesterol, high blood pressure and obesity
- to reduce the risk of chronic diseases such as type 2 diabetes mellitus, cardiovascular disease and some types of cancers.
guideline 1
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to achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs
- children and adolescents should eat sufficient nutritious foods to grow and develop normally
- they should be physically active every day and their growth should be checked regularly
- older people should eat nutritious foods and stay physically active to help maintain muscle strength and a healthy weight
guideline 2
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enjoy a wide variety of nutritious foods from these five groups every day
- plenty of vegetables, including different types and colours, and legumes/beans
- fruit
- grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such as breads, cereals,
rice, pasta, noodles, polenta, couscous, oats, quinoa and barley - lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans
- miilk, yoghurt, cheese and/or their alternatives, mostly reduced fat (reduced-fat milks are not suitable for children under the age of two years) and drink plenty of water
guideline 3
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limit intake of foods containing saturated fat, added salt, added sugars and alcohol
- limit intake of foods high in saturated fat such as many biscuits, cakes, pastries, pies, processed
meats, commercial burgers, pizza, fried foods, potato chips, crisps and other savoury snacks.- replace high-fat foods which contain predominantly saturated fats such as butter, cream, cooking margarine, coconut and palm oil with foods that contain predominantly polyunsaturated and monounsaturated fats such as oils, spreads, nut butters/pastes and avocado
- Low-fat diets are not suitable for children under the age of 2 years.
- Limit intake of foods and drinks containing added salt
- read labels to choose low-sodium options among similar foods.
- do not add salt to foods in cooking or at the table.
- limit intake of foods and drinks containing added sugars such as confectionary, sugar-sweetened soft drinks and cordials, fruit drinks, vitamin waters, energy and sports drinks.
- If you choose to drink alcohol, limit intake. For women who are pregnant, planning a pregnancy or breastfeeding, not drinking alcohol is the safest option
- limit intake of foods high in saturated fat such as many biscuits, cakes, pastries, pies, processed
guideline 4
- encourage, support and promote breastfeeding
guideline 5
- care for your food; prepare and store it safely
Nutrition Australia
- non-government, non-profit, community-based organisation that aims to promote the health and wellbeing of all Australians
- worked in nutrition across the lifespan from
infants to the elderly through settings including
but not limited to early childhood, schools, workplaces, universities, hospitals and aged care
the Healthy Eating Pyramid
how Nutrition Australia promotes healthy eating
- food selection tool developed by Nutrition Australia
- inside pyramid: broken down into five food groups: fruits, vegetables, grains, dairy, lean meats and poultry, healthy fats
- size of each layer is equivalent to the proportion of each food group that should be consumed on daily basis
- outside the pyrammid: herbs and spices to add flavour instead of salt/sugar, water,
victorian healthy eating enterprise
how Nutrition Australia promotes healthy eating
- aims to improve the health and
wellbeing of Victorians through food - the VHEE provides a coordinated platform for the Victorian Government to work with local governments, businesses, community health services, academics, health professionals and peak health bodies to build robust food systems, promote healthy eating and increase healthy eating opportunities across Victoria
- priorities
- Increase consumption of fruit and vegetables
- Decrease consumption of sugar-sweetened beverages
- Improve access to nutritious food
product and menu assessments
how Nutrition Australia promotes healthy eating
- product assessments
- works with food and drink manufacturers to independently classify their products against state and territory nutrition guidelines
- allows manufacturers to reformulate to make their products healthier or leverage the results to approach schools, workplaces, health services and sport and recreation facilities with healthy options
- online assessment tool
- Healthy Eating Advisory Service has developed an
online menu, product and recipe assessment tool, FoodChecker
- Healthy Eating Advisory Service has developed an
workshops and programs
how Nutrition Australia promotes healthy eating
recipes and fact sheets
how Nutrition Australia promotes healthy eating
National Nutrition Week
how Nutrition Australia promotes healthy eating
challenges to bringing about change in dietary intake
- sociocultural influences: income, culture, family and peers, attitudes and beliefs, education (knowledge and skills)
- personal factors: personal taste preferences, meal patterns
- biological influences: age, stress levels environmental influences: food availability and security
income (sociocultural)
challenges to bringing about change in dietary intake
- food selection is normally influenced by the prices of goods and an individual’s SES
- people living with lower income may rely on cheaper processed foods – often contains higher amounts of energy, fat, sodium and sugar, contributing to an increase in stored fat in the body
family and peers
challenges to bringing about change in dietary intake
culture
challenges to bringing about change in dietary intake
attitudes and beliefs
challenges to bringing about change in dietary intake
education (knowledge and skills)
challenges to bringing about change in dietary intake
- some people do not have the skills to accurately measure their food intake, and may underestimate how much they are eating and in result would eat more than they should
- lack of nutritional knowledge and cooking skills may lead to an individual to frequently rely on fast food options which are often unhealthier than homemade meals as they contain high sodium content
meal patterns
challenges to bringing about change in dietary intake
personal taste preferences
challenges to bringing about change in dietary intake
ageing
challenges to bringing about change in dietary intake
stress levels
challenges to bringing about change in dietary intake
food availability and security
challenges to bringing about change in dietary intake
challenges to bringing about change in dietary intake
