EAT FOR HEALTH – AusTRALiAn diETARy guidELinEs
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Limit: limit is used to emphasise the importance of limiting intake of foods and drinks high in saturated and trans
fats, added salt, added sugars and alcohol, due to evidence that these foods are associated with increased risk of
obesity and/or chronic disease, including cardiovascular disease, type 2 diabetes and/or some cancers.
Low fat food: Foods that claim to be ‘low fat’ must meet criteria before a manufacturer is allowed to print this
on the food label. A ‘low fat’ or ‘low in fat’ product must contain no more than 3g of fat per 100g of food. A liquid
must contain no more than 1.5g of fat per 100ml of liquid.
Low salt food: For labelling purposes a low salt food is one with a sodium concentration of up to and including
120 mg per 100 g. The following are the conversion factors for the units used to express the sodium content
of food:
1 mmol = 23ml
1 gram = 43 mmol
One gram of sodium chloride (NaCl) contains 17 mmol, or 391ml, of sodium.
Meat: Refers to all or part of the carcass of any cattle, sheep, goat, buffalo, kangaroo, camel, deer, goat, pig or
rabbit. For the purpose of the Guidelines meat refers to the muscle component only, excluding offal such as liver
and kidney.
Meat alternatives: Refers to other protein-rich foods, such as eggs, fish, shellfish, tofu, legumes, nuts and nut
pastes, and certain seeds, such as sunflower and sesame seeds.
Mediterranean dietary pattern: It is suggested that the Mediterranean diet is one of the healthiest dietary patterns
in the world due to its relation with a low morbidity and mortality for some chronic diseases. The Mediterranean diet
traditionally includes fruits, vegetables, nuts, pasta, rice and small amounts of meat. Grains in the Mediterranean
region are typically wholegrain and bread is eaten plain or dipped in olive oil.
Milks, yoghurts and cheeses: Generally refers to cow’s milk and the yoghurt and cheese produced from it but
can also include milks, yoghurts and cheeses from goat and sheep milks.
Milk, yoghurt and cheese alternatives: Inclusion in this ‘alternative’ category is based primarily on calcium
content, although most of the alternatives also provide substantial amounts of protein. Calcium-fortified grain-
based beverages, fish whose bones are eaten (such as sardines), and some nuts (such as almonds), contain
moderate to good amounts of calcium and protein and in this respect can be considered as alternatives.
Monounsaturated fatty acids (MUFAs): In chemical terms, MuFAs contain one unsaturated bond. MuFAs occur
in considerable amounts in olive oil, canola oil and many kinds of nuts.
Mostly: The term ‘mostly’ is derived from the Food Modelling System, where more than 50% of the food group
was made up of a specific characteristic for example reduced fat varieties. This descriptor ensures that the variety
of foods chosen not only meet nutrient needs but are also within individual energy requirements.
Nutrient Reference Values (NRVs): Amounts of nutrients required on an average daily basis for adequate
physiological function and prevention of deficiency disease (EAR, AI or RDI) or chronic disease prevention
(acceptable macronutrient distribution range [AMDR] or suggested dietary target [SDT]). Where possible, an
upper level of intake (ul) was also set to specify the highest average daily nutrient intake likely to pose no
adverse health effects to almost all individuals in the general population.
Nutritious foods: Refers to foods that make a substantial contribution towards providing a range of nutrients,
have an appropriate nutrient density, and are compatible with the overall aims of these Guidelines.
Nuts and seeds: A nut is a simple dry fruit with one or two seeds in which the ovary wall becomes very hard
(stony or woody) at maturity, and where the seed remains attached or fused with the ovary wall. Most nuts are
indehiscent (not opening at maturity). Any large, oily kernel found within a shell and used in food may be regarded
as a nut. Examples include almonds, pecans, walnuts, brazil nuts, cashew nuts, chestnuts, hazelnuts, macadamia
nuts, pine nuts and pistachio nuts.
The term ‘nut’ is applied to many seeds that are not botanically true nuts. These may include cape seed, caraway,
chia, flaxseed, linseed, passionfruit, poppy seed, pepita or pumpkin seed, sesame seed and sunflower seed.
Older adults: For the purposes of these Guidelines, older adults are defined as healthy people aged 65 years
and over, not including frail elderly people.