Core Topic 2: Health, Diet and Lifestyle

1. Core Topic 2: Health, Diet and Lifestyle The Australian Dietary Guidelines (2013)

2. Introduction to Australian Dietary Guidelines • ‘The Guidelines have information about the types and amounts of foods and dietary patterns that aim to: • promote health and wellbeing; • reduce the risk of diet-related conditions, such as high cholesterol, high blood pressure and obesity; and • reduce the risk of chronic diseases such as type 2 diabetes, cardiovascular disease and some types of cancers.’ (Australian Government 2013) • Used by health professionals, policy makers, educators, food manufacturers, food retailers and researchers to find ways to help Australians eat healthy diets. • Apply to all Australians, except for those requiring specific dietary advice for a medical condition and the elderly.

3. Introduction To Australian Dietary Guidelines Dietary guidelines have been developed since 1982 (HEIA 2008). The guidelines highlight the groups of foods and lifestyle patterns that promote good nutrition and health. No guideline is more important than another. Each guideline deals with an issue key to optimal health. Regularly updated to reflect current knowledge and research. Last updated in 2003; current guidelines were updated and released in 2013.

4. Introduction to Dietary Guidelines • There are three sets of dietary guidelines: • Dietary guidelines for Australian Adults • Dietary guidelines for children and adolescents in Australia • Dietary guidelines for older Australians (rescinded) • Similarities across each set of guidelines • The different nutritional needs required at different stages of life are reflected within the guidelines.

5. ‘Currently, diet is arguably the most important modifiable behavioural risk factor that can be used to significantly improve health and wellbeing. Focusing on and improving the diet of all Australians is therefore crucial as chronic diseases, including cardiovascular disease, cancer and diabetes, continue to be one of the leading causes of death in Australia and the national incidence of obesity continues to rise.’ (accrediting

7. Rescinded by NHMRC in 2004

9. Food Selection Guides ‘Food Selection Guides are educational tools designed to provide practical assistance for people to select the types, and sometimes the quantities, of various foods that are needed for the best possible health.’ (HEIA 2008) ‘…an educational and promotional tool, which converts scientific knowledge of food composition and nutritional requirements for health into a practical guide for food selection.’ (Magee & Oliver 2010)

10. The Australian Guide to Healthy Eating (1998) The Australian Guide to Healthy Eating is the Commonwealth’s current tool to guide healthy eating The Core Food Groups (1995) informed the development of the current guide. The Guide encourages the consumption of a variety of foods from each of the five groups in portions consistent with the Dietary Guidelines. Designed to clarify and build on other tools, not to replace other available foods guides.

11. OLD (2003) Vs NEW (2013) Guidelines

12. The Australian Guide to Healthy Eating (1998)More than 80% of what weeat should come from the three plant food groups. The remaining 20% of food is represented by animal foods.Extra foods portrayed as those that may be eaten sometimes or small amounts.Oils and margarines are separated from extra foods.Drink plenty of water

13. Greater focus on foods and serving sizes • Separated the ‘good’ and ‘bad’ fats • Greater emphasis on foods with added salt and sugar • Changed the name of the ‘extra foods’ group to ’discretionary choices’ • Placed highly processed meats and sausages in ‘discretionary choices’ rather than grouping them with healthier protein foods like lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans