GlOSSARY
147Omega-3 long chain polyunsaturated fatty acids (LCPUFAs): Omega-3 lCPuFAs have the first double bond in
the n-3 position. The best known are those in fatty fish, their names abbreviated to EPA (20:5 eicosapentaenoic
acid) and DHA (22:6 docosahexaenoic acid). Another omega-3 lCPuFA, AlA (18:3 alpha-linolenic acid), occurs
in considerable amounts in canola and flaxseed oils and in walnuts. Omega-3 lCPuFAs are suggested to be
protective in cardiovascular health.
Osteoporosis: Osteoporosis, a condition of low bone mass, can lead to bone fragility and increased risk of
fractures. Most fractures in older adults are related to osteoporosis whereas trauma is the primary cause of
fractures in young adults. Clinically, individuals are considered osteoporotic if their bone mineral density is
2.5 standard deviations or more below the young adult mean. This criterion identifies about 30% of all post-
menopausal women as having osteoporosis. Of these, more than 50% will have suffered a previous fracture.
Osteoporosis is also of growing importance in men.
Pasta and noodles: Includes a wide range of Italian and Asian products based on sheets of dough made from
flours – usually wheat or rice flour – and water, sometimes with egg added. Examples are plain spaghetti, lasagne,
fettuccine, udon and Hokkien noodles, rice paper and wonton wrappers. The term excludes some instant noodles
and flavoured pasta mixes with significant amounts of added fat and salt.
Physical activity: Any structured or incidental body movement (light, moderate or vigorous) that causes the
muscles to work and uses more energy than the person would use if resting.
Physical inactivity: Physical inactivity (or sedentary behaviour) is defined as a state in which body movement is
minimal, such as sitting time while watching television, reading, working at a computer, talking on the telephone,
driving a car, or meditating.
Phytochemicals: Substances found in plant materials which may confer some health benefits and which include
a number of chemical categories such as carotenoids, flavonoids and isoflavonoids, polyphenols, isothiocyanates,
indoles, sulphoraphane, monoterpenes, xanthin, and non-digestible oligosaccharides.
Plenty: This term is used judiciously to encourage increased consumption of a variety of vegetables (particularly
non-starchy varieties).
Polyunsaturated fatty acids (PUFAs): PuFAs contain two or more (poly) double (unsaturated) bonds. Foods with a
high PuFA content are liquid at room temperature that is, they tend to be ‘oils’. The most common PuFA is linoleic
acid (18:2) whose first double bond is in the n-6 position. It occurs in seed oils including sunflower oil, safflower
oil and corn oil. Smaller amounts of PuFAs with the first double bond in the n-3 position also occur in the diet.
The best known are those in fatty fish, their names abbreviated to EPA (20:5 eicosapentaenoic) and DHA (22:6
docosahexaenoic). Another omega-3 PuFA, AlA (18:3 alpha-linolenic), occurs in considerable amounts in canola
and flaxseed oils and in walnuts.
Poultry: Refers to chicken, duck, turkey and all other avian foods except eggs.
Quinoa: See grain foods.
Recommended dietary intake (RDI): The average daily dietary intake level that is sufficient to meet the nutrient
requirements of nearly all (97–98 per cent) healthy individuals in a particular life stage and gender group.
Red meat: The muscle meat from cattle, sheep, pig, goat and kangaroo. Note that although pork is not considered
red meat for marketing purposes in Australia, it is classified as red meat in the international literature, and has
been treated as red meat for the purpose of these Guidelines.
Reduced fat products: For a food to be labelled ‘reduced fat’, it must contain at least 25% less fat than is present
in the same quantity of the reference food.
Refined grain (cereal) foods: Refers to highly processed grain (cereal) foods where the outer layer of the grain
is lost during processing. These also include cereal or grain-based products with a significant amount of added fat
and sugar, such as cakes, pastries, and biscuits.
Regularly: The term ‘regularly’ is used in discussions on weight management and growth. In this content, taking
measurements such as weight or height every month provide a fair indication of change. Measurements taken
more frequently than this are often not a true picture of your weight and/or growth.