APPENDICES
113The results of this literature review, including the questions that were asked, are included in the report of the
commissioned literature review: A Review of the evidence to address targeted questions to inform the revision
of the Australian Dietary Guidelines (Evidence Report).^33
The original literature search did not locate a sufficient number of food-based studies – rather than nutrient-based
studies – to be able to draft evidence statements regarding food intake and dietary patterns for pregnant and
breastfeeding women and health outcomes of infants and/or mothers. Therefore, a team from the university
of Adelaide and the Women’s and Children’s Health Research Institute was commissioned through a Request
for Quote process from the NHMRC multi-use panel to conduct a more extensive search of the literature to
locate and summarise studies meeting specified eligibility criteria. This team, led by Ms Philippa Middleton and
comprising Professor Maria Makrides, Dr Carmel Collins, Dr Alice Rumbold, Dr Jo Zhou, Professor Caroline
Crowther and Associate Professor Vicki Flenady reviewed the literature for health outcomes for infants and
mothers from food-based studies on pregnant and breastfeeding women. Parts of this review were used to inform
the ‘practical considerations’ for pregnant and breastfeeding women that have been included in these guidelines.
The Working Committee also determined that there was an evolving and increasing body of literature on the
environmental impacts of the production and consumption of food and vice-versa. Therefore, in addition to the
original narrative review, a review of the relevant literature, particularly that pertaining to Australia, was conducted
by Professor Friel and a team at the Australian National university. On the basis of this work, NHMRC recognised
that the inter-relationship between diet and the environment is a cross-sectoral matter and should be considered
as such.
B3 Food Modelling System
In 2008, the DAA was commissioned through an open Request for Tender process to undertake an extensive
review of The Core Food Groups (1994). This revised document, A modelling system to inform the revision of
the Australian Guide to Healthy Eating (Food Modelling System), was released for public consultation from
27 March 2010 to 10 May 2010. The finalised Food Modelling System was released in 2011.9,1032
The Food Modelling System determined a range of combinations of the amounts and types of foods that could
be consumed to meet the nutritional needs within the least amount of energy for the smallest and least active
people within an age and sex group. These are called Foundation Diets. For those that are more physically active
or taller (and older, in the case of infants, children and adolescents) within each age/sex group, the models provide
additional food options to meet additional energy needs. These are called Total Diets. (Note that the Total Diet for
the smallest, least active people in each age/sex groups is equivalent to the Foundation Diet.)
The number of serves and serve sizes modelled in the Food Modelling System were considered together with
other sources of evidence to determine the recommendations in these Guidelines (see Sections B2, B4 and B5).
For further information or to download the Food Modelling System visit http://www.eatforhealth.gov.au.
B4 Development of the Australian Guide to Healthy Eating
The development of the Australian Guide to Healthy Eating was undertaken in conjunction with an update of the
Dietary Guidelines for Australian Adults, the Dietary Guidelines for Children and Adolescents in Australia and the
Dietary Guidelines for Older Australians.
It was informed by the Food Modelling System and under the guidance of the Working Committee, Professor
Katrine Baghurst was directly sourced to develop the revised the Australian Guide to Healthy Eating given her
extensive knowledge of the Food Modelling System.
While the modelling was undertaken to inform the revision of the Australian Guide to Healthy Eating, some of
the complexities of the modelling were simplified for the final presentation of the guide. For example, several
different subgroups of vegetables were modelled but the final recommendation in terms of serves per day is for
the Vegetable group as a whole, with additional advice to choose across the various subgroups.