EAT FOR HEALTH Australian Dietary Guidelines

EAT FOR HEALTH – AusTRALiAn diETARy guidELinEs
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Appendix D Questions for the literature review to underpin the revision

of the dietary guidelines

Systematic literature review questions

1. Does the evidence suggest a particular maximum and/or minimum level of consumption of specific
   foods including:
   • fruit
   • vegetables
   • meat
   • dairy (cheese, milks and yoghurt)
   • cereals/grains
   • legumes
   • nuts and seeds
   • fish
   • poultry
   • eggs
   • fat/oil
   • salt/sodium
   • sugars
   • beverages (including water)
   • alcohol

is beneficial/detrimental in respect to:

•   chronic diseases including:

• obesity


• cardiovascular disease


• stroke


• diabetes


• cancer


• hypertension


• eye-health


• bone health


• dental health


• mental health
  • environmental impacts
  • social equity
  • health and well being (DAlY/QAlYs)?

Note: Need to consider serve sizes for different age/sex groups in current guidelines (infants,

children, adolescents, adults, older Australians) and pregnant and breastfeeding women.

2. Which dietary patterns, foods, drinks and food components are associated with minimal green house
   gas emissions, minimal water use and maximum biodiversity?


3. What factors lead to children adopting appropriate life course food consumption and dietary patterns?
   For example body image and family meals.


4. What are the economic, physical and psychosocial barriers and the enablers to different population
   groups achieving diets consistent with the dietary guidelines?