Week 4 - Dietary Guidelines and Australian Health Surveys Flashcards
Australian Dietary Guidelines
- Make recommendations based inly on whole foods rather than recommendations related to nutrients
- Contains recommendations for different stages of the lifespan
- Aim to promote health and wellbeing
- Reduce risk of diet related diseases (high cholesterol, high BP, obesity, Type 2 diabetes, CVD, cancers)
- Are for use by policy makers, educators, food manufacturers, health professionals, food retailers and researchers
- Encourage people to eat healthier diets
- Improves quality of life and ensures adequate growth in children and adolescents
- Developed using the latest evidence and expert opinions
- Intended for healthy people
Challenges of ADG’s
- Effects are observed mainly on animals, and sometimes humans
- Contradicting research is always beings released
- People are very far removed from how their food is produced
Australian Guide to Healthy Eating
- Visual guide of the 5 food groups
- Useful for educational and counselling activities
Guideline 1
To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs
Guideline 2
Enjoy a wide variety of nutritious foods from these five food groups every day
- vegetable and legumes
- fruit
- grains
- lean meats
- dairy and alternatives
Guideline 3
Limit intake of foods containing saturated fat, added salt, added sugars and alcohol
Guideline 4
Encourage, support and promote breastfeeding
Guideline 5
Care for your food; prepare and store it safely
Serve defintion
A set amount that does not change
Portion definition
The amount of individuals actually eat
Serves of vegetables
- 1/2 cup cooked vegetables
- 1/2 cup cooked, dried to canned beans
- 1 cup green leafy vegetables
- 1/2 medium potato
- 1 medium tomato
Serves of fruit
- 1 medium apple/banana
- 2 small apricots, kiwi
- 1 cup canned fruit
Serves of grains
- slice of bread
- 1/2 cup of cooked grains
- 1/4 cup muesli
- 1 crumpet
Serves of lean meats
- 65g of cooked red meats
- 80g of cooked poultry
- 100g of fish fillet
- 2 eggs
- 30g of nuts
Serve of dairy/alternatives
- 1 cup of milk
- 2 slices of cheese
- 3/4 cup yoghurt
- 1 cup soy milk
Infant feeding guidelines purpose
- Information for health workers
- Support optimum infant nutrition by providing a review of the evidence and clear guidance on infant feeding
- Based on Australian Dietary Guidelines
Infant feeding guidelines provides advice on
- Breastfeeding
- Infant formula
- Pacifiers
- Dental carries
- Bottle feeding
- Introducing solid foods
- Foods that should be avoided
Australian National Nutrition Surveys
1995 National Nutrition Survey
2007 Children’s Nutrition and Physical Activity Survey
2011-2013 Australian Health Survey
1995 National Nutrition Survey
- Ages 2+ years
- 13,858 participants
- 3007 aged 2-18 years
- 1 x 24 hour dietary recall
- Subsample with second 24 hour dietary recall
- Food frequency questionnaire
- Questionnaire on eating habits and patterns
2007 Children’s Nutrition and Physical Activity Survey
- 2-16 years
- 4487 children
- 2x 24 hour dietary recall
- Food habit questions
- First Australian national survey to measure food and activity patterns in the same group
2011 - 2013 Australian Health Survey
- Largest most comprehensive survey
- Residents in private dwellings, urban and rural
- One adult and one child from each dwelling
- Nutrition, physical activity, anthropometry, biochemical data
- Staggered release of data
- Final results include data from 32000 people
- Consisted of national health survey, national and nutrition physical activity survey and national health measures survey
- NHS and NNPAS data obtained through computer assisted personal interview
- Second NNPAS through computer assisted telephone interview
- NHS - voluntary samples of blood and urine
24 hour recalls
- People of all ages participated
- Interviews completed by trained staff (high cost)
- Automated multiple pass method (5 phases)
