EAT FOR HEALTH Australian Dietary Guidelines

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Guideline 2

Table 2.14: Minimum recommended number of serves of milk, yoghurt, cheese and/or alternatives per day, mostly reduced fat

Age (years) Number of serves*

Boys 2–3 1 ½

4–8 2

9–11 2 ½

12–13 3 ½

14–18 3 ½

Men 19–50 2 ½

51–70 2 ½

70+ 3 ½

Girls 2–3 1 ½

4–8 1 ½

9–11 3

12–13 3 ½

14–18 3 ½

Pregnant (up to 18 years) 3 ½

Breastfeeding (up to 18 years) 4

Women 19–50 2 ½

51–70 4

70+ 4

Pregnant (19–50 years) 2 ½

Breastfeeding (19–50 years) 2 ½

Note: * Additional amounts of the Five Food Groups or unsaturated spreads and oils or discretionary choices are needed only by people
who are taller or more active to meet additional energy requirements.

Source: Food Modelling System.^9

Table 2.15: Standard serve size equivalents for milk, yoghurt, cheese and/or alternatives, mostly reduced fat

Food group Serve sizes (500–600kJ)

Milk, yoghurt, cheese

and/or alternatives,

mostly reduced fat

1 cup (250ml) milk – fresh, UHT long life or reconstituted powdered

1/2 cup (120ml) evaporated unsweetened milk

3/4 cup (200g) yoghurt

40g (2 slices or 4 x 3 x 2 cm piece) hard cheese e.g. cheddar

1/2 cup (120g) ricotta cheese

1 cup (250ml) soy, rice or other cereal drink with at least 100mg of added calcium per 100ml

Source: Food Modelling System.^9