NUTR2003 Lecture Notes - Lecture 3: Saturated Fat, Avocado, Quinoa
NUTR2003 LECTURE THREE
Professor Amanda Lee
Food-based Dietary Guidelines
Australian Dietary Guidelines and Guide to Healthy Eating
• International context
• NHMRC Australian Dietary Guidelines Review- Program, Process and Products
• Implementation and dissemination
• Implications
Context: Food-based dietary guidelines
• Answer the question: what should people eat?
• Over 36,000 different foods available in Australia
• Also look at environmental and food sustainability
• Only recently been able to group and compare foods
• Food-based dietary guidelines provide recommendations on healthy eating that:
1. Promote health and wellbeing
2. Promote equity
3. Promote sustainability
• Country-specific: reflect relevant dietary patterns
• Focus on foods and dietary patterns
• Basis for food and nutrition, health and agricultural policies and nutrition education programs
• More than 100 countries have develop food-based dietary guidelines adapted to their nutrition
situation, food availability, culinary cultures and eating habits
• Often accompanied by pictorial food guides
• Globalisation, urbanisation, changes in lifestyle and in the food supply have shifted dietary habits
and contributed to loss of traditional food cultures
• Many common characteristics
WHO: Healthy diet Factsheet (updated Sep 2015)
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NOT VERY FOOD ORIENTATED, THEREFORE MOST PEOPLE CANNOT TAKE MUCH FROM IT
• Healthy dietary practices start early in life - breastfeeding fosters healthy growth and improves
cognitive development, and may have longer term health benefits, like reducing the risk of
becoming overweight or obese and developing NCDs later in life
• Energy intake (calories) should be in balance with energy expenditure. Evidence indicates that
total fat should not exceed 30% of total energy intake to avoid unhealthy weight gain, with a shift in
fat consumption away from saturated fats to unsaturated fats, and towards the elimination of
industrial trans fats
• Limiting intake of free sugars to less that 10% of total energy intake is part of a healthy diet. A
further reduction to less than 5% of total energy intake is suggested for additional health benefits
• Keeping salt intake to less than 5g/day helps prevent hypertension and reduces risk of heart
disease and stroke in the adult population
• WHO Member States have agreed to reduce the global population's intake of salt by 30% and halt
the risk in diabetes and obesity in adults and adolescents as well as in childhood overweight by
2025
Novel example: Dietary Guidelines for the Brazilian Population 2014
Process: Expert opinion and public consultation
Food guide: Brazil does not use a food guide
Messages: 'Ten Steps to Healthy Diets'
1. Make natural or minimally processed foods the basis of your diet.
2. Use oils, fats, salt, and sugar in small amounts when seasoning and cooking natural or minimally
processed foods and to create culinary preparations.
3. Limit consumption of processed foods
4. Avoid consumption of ultra-processed foods
5. Eat regularly and carefully in appropriate environments and, whenever possible, in company
6. Shop in places that offer a variety of natural or minimally processed foods
7. Develop, exercise and share cooking skills
8. Plan your time to make food and eating important in your life
9. Out of home, prefer places that serve freshly made meals
10. Be wary of food advertising and marketing
Policy Context of the Australian Dietary Guidelines
• Australia's Food and Nutrition Policy 1992 [first national food policy that looked at 3 principles]
3 principles:
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