EAT FOR HEALTH Australian Dietary Guidelines

EAT FOR HEALTH – AusTRALiAn diETARy guidELinEs

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introduction Australian Dietary Guidelines v

Why the Guidelines matter

Scope and target audience

Companion documents

How the Guidelines were developed

Five key evidence sources for the Guidelines

How the evidence was used

Challenges for adoption of the Guidelines

How to use the Guidelines

GuiDELiNE

 Achieve and maintain a healthy weight

1.1 Setting the scene

1.1.1 Weight status and trends in Australia

1.1.2 Health effects associated with weight status

1.1.3 Causes of overweight and obesity in the population

1.1.4 Physical activity

1.2 The evidence for ‘achieve and maintain a healthy weight’

1.2.1 Primary and secondary prevention

1.2.2 Dietary patterns and specific foods and drinks

1.3 How dietary patterns can affect energy balance and weight outcomes

1.4 Practical considerations: achieve and maintain a healthy weight

1.4.1 Physical activity and dietary patterns in achieving and maintaining a healthy weight

1.4.2 Weight loss in adults who are overweight

1.4.3 Pregnant and breastfeeding women

1.4.4 Infants, children and adolescents

1.4.5 Older people

1.4.6 Aboriginal and Torres Strait Islander peoples

1.4.7 Australians of Asian origin

1.4.8 People with eating disorders

1.5 Practice guide for Guideline

GuiDELiNE ix

added sugars and alcohol  Limit intake of foods containing saturated fat, added salt,

3.1 Limit intake of foods high in saturated fat

3.1.1 Setting the scene

3.1.2 The evidence for ‘limit intake of foods high in saturated fat’

3.1.3 How limiting intake of foods high in saturated fat may improve health outcomes

3.1.4 Practical considerations: limit intake of foods high in saturated fat

3.2 Limit intake of foods and drinks containing added salt

3.2.2 The evidence for ‘limit intake of foods and drinks containing added salt’

3.2.3 How limiting intake of foods and drinks containing added salt may improve health outcomes

3.2.4 Practical considerations: limit intake of foods and drinks containing added salt

3.3 Limit intake of foods and drinks containing added sugars

3.3.2 The evidence for ‘limit intake of foods and drinks containing added sugars’

3.3.3 How limiting intake of foods and drinks containing added sugars may improve health outcomes

3.3.4 Practical considerations: limit intake of foods and drinks containing added sugars

3.4 Limit intake of alcohol

3.4.2 The evidence for ‘limit intake of alcohol’

3.4.3 How limiting intake of alcohol may improve health outcomes

3.4.4 Practical considerations: limit intake of alcohol

GuiDELiNE

 Encourage, support and promote breastfeeding

4.2 The evidence for ‘encourage, support and promote breastfeeding’

4.2.1 Breastfeeding incidence and duration

4.2.2 Infant growth

4.2.3 Cardiovascular disease and excess weight

4.2.4 Other benefits

4.3 Practical considerations: encourage, support and promote breastfeeding

4.3.1 Breastfeeding initiation and duration

4.3.2 Supporting and promoting breastfeeding

4.3.3 Safe storage of breast milk

4.3.4 Alcohol and breastfeeding

4.3.5 When an infant is not receiving breast milk

GuiDELiNE x

 Food safety

5.2 The evidence for ‘care for your food; prepare and store it safely’

5.2.1 Foods that may cause problems if not handled correctly

5.3 Why it is important to prepare and store food safely

5.4 Practical considerations: care for your food; prepare and store it safely

5.4.1 Pregnant and breastfeeding women

5.4.2 Infants

5.4.3 Adults with illness

5.4.4 Older people

A Equity and the social determinants of health and nutrition status Appendices

B Process report

C History and timeline of Australian nutrition documents

dietary guidelines D Questions for the literature review to underpin the revision of the

of Grade D E Summary of evidence statements of negative associations and those

F Evidence gradings used in the World Cancer Research Fund report

G Food, nutrition and environmental sustainability

and healthy weight in adults H Assessing growth and healthy weight in infants, children and adolescents,

i Physical activity guidelines

J Studies examining the health effects of intake of fruit and vegetables together

K Alcohol and energy intake

Glossary

Acronyms and abbreviations

References

by SEIFA quintile Table A2: Mean daily intakes of energy and nutrient densities, adults aged 19 years and over,

Table B1: Terms of reference of the Dietary Guidelines Working Committee

Table B2: Members of the Working Committee

Table B3: levels of evidence in the literature review

Table E1: Grade C ‘no association’ relationships that informed the Australian Dietary Guidelines

Table E2: Evidence statements (Grade D) that did not inform the Australian Dietary Guidelines

Table H1: Practical points in the use of growth reference charts in infants aged 0–2 years

Table H2: WHO body mass index classification

Table K1: Median percentage of contribution of alcohol to energy intake per consumer

Table K2: Energy and alcohol content of common alcoholic drink serves

Figure 1.1: Mean energy intakes of adults: 1983 and List of figures

Figure 1.2: Mean energy intakes of children aged 10–15 years: 1985 and

Figure 1.3: Mean consumption of selected food groups by boys aged 10–15 years: 1985 and

Figure G1: Examples of environmental consequences within the food system

EAT FOR HEALTH Australian Dietary Guidelines

EAT FOR HEALTH – AusTRALiAn diETARy guidELinEs

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