EAT FOR HEALTH – AusTRALiAn diETARy guidELinEs
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More recent evidence from Western societies confirms that dietary patterns consistent with guidelines
recommending relatively high amounts of vegetables, fruit, whole grains, poultry, fish, and reduced fat milk,
yoghurt and cheese products may be associated with superior nutritional status, quality of life and survival in
older adults.21,22 Robust modelling of dietary patterns in accordance with dietary guidelines has demonstrated
achievable reductions in predicted cardiovascular and cancer disease mortality in the population, particularly with
increased consumption of fruit and vegetables.^23
In relation to obesity, dietary advice and measures of compliance and weight outcomes vary greatly in published
studies. Overall energy intake is the key dietary factor affecting weight status (see Chapter 1).
Social determinants of food choices and health are important considerations
life expectancy and health status are relatively high overall in Australia.11,24 Nonetheless, there are differences in
health and wellbeing between Australians, including rates of death and disease, life expectancy, self-perceived
health, health behaviours, health risk factors, and use of health services.25-
The causes of health inequities are largely outside the health system and relate to the inequitable distribution of
social, economic and cultural resources and opportunities.25-27 Employment, income, education, cultural influences
and lifestyle, language, sex and other genetic differences, isolation (geographic, social or cultural), age and
disability, the security and standard of accommodation, and the availability of facilities and services, all interact
with diet, health and nutritional status.25,26 Conversely, a person’s poor health status can contribute to social
isolation and limit his or her ability to gain employment or education and earn an income, which can in turn
have a negative impact on health determinants such as quality and stability of housing.
Social determinants of health and nutrition status are important considerations for users of these Guidelines,
particularly when giving advice to individuals or groups in the community. Australians who are at greater risk of
diet-mediated poor health include the very young, the very old, those living in remote areas, Aboriginal and Torres
Strait Islander peoples, people from culturally and linguistically diverse groups and those in lower socioeconomic
groups.25-30 The Guidelines address some of the issues faced by these population groups, in the ‘Practical
considerations’ section for each Guideline. Further discussion of social determinants of food choices and health
is included in Appendix A.
Scope and target audience
The Guidelines, together with the underlying evidence base, provide guidance on foods, food groups and dietary
patterns that protect against chronic disease and provide the nutrients required for optimal health and wellbeing
(see Appendix B for further information on how the Guidelines were developed). They are important tools that
support broader strategies to improve nutrition outcomes in Australia, as highlighted in Eat well Australia:
An agenda for action in public health nutrition, 2000–2010.^2 They are consistent with the most recent Australian
Food and Nutrition Policy 1992^31 in considering health, wellbeing, equity and the environment. A brief history of
the development of Australian nutrition documents and resources is included in Appendix C.
The Guidelines apply to all healthy Australians
The Guidelines aim to promote the benefits of healthy eating, not only to reduce the risk of diet-related disease
but also to improve community health and wellbeing. The Guidelines are intended for people of all ages and
backgrounds in the general healthy population, including people with common diet-related risk factors such as
being overweight.
The Guidelines do not apply to people with medical conditions requiring specialised dietary advice,
or to frail elderly people who are at risk of malnutrition.