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Public Health Association of Australia’s

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Presentation on theme: "Public Health Association of Australia’s"— Presentation transcript:

1 Australian Dietary Guidelines Incorporating the Australian Guide to Healthy Eating
Public Health Association of Australia’s Response to the Draft for Public Consultation Wednesday 15th February 2012 Andrea Begley, MPH, APD Food and Nutrition Special Interest Group (FANSIG) National-Convenor School of Public Health, Curtin University

2 Presentation Outcomes
Outline PHAA’s Position on Public Health Nutrition & Dietary Guidelines Assess the importance of the historical & current context of Dietary Guidelines Identify the Commendation on Australian Dietary Guidelines (Guidelines) incorporating the Australian Guide to Healthy Eating (AGHE) Assess potential for further improvements to the Guidelines Identify how Guidelines can best be supported

3 1.1 Context-Public Health Nutrition
“The promotion and maintenance of nutrition-related health and wellbeing of populations through the organised efforts and informed choices of society.” The Barcelona Declaration, 2006 World Public Health Nutrition Association DGs key tool

4 1.2 Context-New Nutrition Science
It is a valued role for public health nutritionists to be engaged in debates regarding these areas PHAA considers that Guidelines provide Australia Government with the opportunity to incorporate and promote the biomedical, social, cultural, economic, environmental and benefits of healthy food intakes to the Australian population. We encourage all organisations and/or individuals to submit comment on the draft by Wednesday 29th February 2012. Beauman C, Cannon G, Elmadfa et al. The principles, definition and dimensions of the new nutrition science. Public Health Nutrition. 2005;8(6A):695-8. Cannon G, Leitzmann C. The new nutrition science project. Public Health Nutrition. 2005;8(6A):

5 1.3 Context - Food Based Guidelines (WHO)
Expression of the principles of nutrition education mostly as foods Intended for use by individual members of the general public, and If not expressed entirely as foods, written in language that avoids, as far as possible, the technical terms of nutrition science. Characteristics described by the World Health Organization Food and Agricultural Organization, World Heath Organisation. Preparation and use of Food-Based Dietary Guidelines. Report of a joint FAO/WHO consultation. Nicosia, Cyprus1996; Available from:

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7 2.1 Content- Goals Deliver the nutrient requirements for people of varying age/gender, activity levels and life-stages Are culturally acceptable, socially equitable and environmentally sustainable Reflect the current Australian food supply and food consumption patterns Provide some flexibility in food choice and promote health and wellbeing National Health and Medical Research Council. Review of Dietary Guidelines. Canberra 2010 [cited rd May]; Available from:

8 2.1 Content - Commendations
Continuing International Recognition of Australian Dietary Guidelines Expert Working Committee Appropriate Goals for this Revision Comprehensive Evidence Based Process & Supporting Documents PHAA has previously congratulated the NHMRC on the comprehensiveness of the original goals to update the Guidelines as published in 2010 and takes this opportunity to reiterate the importance of these goals. These goals exemplify NHMRC’s position as the peak body on health advice. These comprehensive goals for Guidelines recognize that food not only performs a biological function but also in addition has significant social, cultural and economic roles in Australian lives. 4. The Guidelines place appropriate emphasis on a high dietary variety and quality pattern from eating more vegetables, legumes, fruits, and whole grains that have been the cornerstone messages in Dietary Guidelines since The continuation of these messages highlights the consistency in population advice over time.

9 2.1 Content - Commendations
4. Acknowledgement of the Social Determinants of Health 5. Consistency & Specificity of Guidelines 6. Contribution to Improving Population Food Literacy 7. Well-defined Presentation & Format PHAA has previously congratulated the NHMRC on the comprehensiveness of the original goals to update the Guidelines as published in 2010 and takes this opportunity to reiterate the importance of these goals. These goals exemplify NHMRC’s position as the peak body on health advice. These comprehensive goals for Guidelines recognize that food not only performs a biological function but also in addition has significant social, cultural and economic roles in Australian lives. clear 4. The Guidelines place appropriate emphasis on a high dietary variety and quality pattern from eating more vegetables, legumes, fruits, and whole grains that have been the cornerstone messages in Dietary Guidelines since The continuation of these messages highlights the consistency in population advice over time.

10 2.2 Content – Strengthening Associations From Evidence Review
Sugary sweetened drinks associated with increased weight gain Milk & fruit intake associated with reduced risk heart disease Non-starchy vegetables decreased risk some cancers Wholegrain cereals consumption associated with decreased risk of heart disease as well as excessive weight gain Breastfeeding association with long-term health benefits NHMRC, 2011,

11 1. Incorporate Environmental Sustainability
2.3 Content - Recommendations 1. Incorporate Environmental Sustainability Chapter in 2003 Dietary Guidelines ‘Food for Health’ Professional Publication Number of statements on environment in Guidelines Recommendations: A) Include evidence in final document B) Review evidence to develop environmental guideline

12 2.3 Content-Recommendations
PHAA contends that it would be a missed opportunity to not integrate environmental considerations in the 2012 revision Dietary guidelines need to go further than just maintaining an ‘interest’ in healthy diets and the environment A healthy diet is generally an ecological sustainable diet (http://www.gezondheidsraad.nl/en/search/results/guidelines%20for%20healthy%20diet) Draft for public consultation outlines on page 20 that NHMRC aims to work with other agencies to provide guidance for health professionals as they work with clients and patients. PHAA maintains that the NHMRC is the peak body for developing health advice and therefore where there are clear synergies with diet and large amounts of evidence that the NHMRC should confidently report this in Guidelines.

13 2.3 Content - Recommendations
Netherlands Government (Win-Win Guidelines) a less animal-based and more plant-based diet, containing fewer meat and dairy products and more whole grain products, legumes, vegetables, fruit, and plant-derived meat substitutes the reduction of energy intake for those with an excessive body weight, in particular by eating fewer non-basic foods, such as sugary drinks, sweets, cakes and snacks Health Council of the Netherlands. Guidelines for a healthy diet: the ecological perspective

14 2.3 Content - Recommendations
UK Sustainable Development Commission Changes likely to have the most significant and immediate impact on making our diets more sustainable, in which health, environmental, economic and social impacts are more likely to complement each other: Reducing consumption of meat and dairy products Reducing consumption of food and drink of low nutritional value (i.e. fatty and sugary foods) Reducing food waste Sustainable Development Commission. Setting the Table: Advice to Government on priority elements of sustainable diets. London: Sustainable Development Commission; 2009 [cited th January]; Available from: Retrieved from

15 2.3 Content - Recommendations
2. Greater Emphasis on Social Equity & Food Costs Low cost foods to achieve a healthy diet in practical considerations & AGHE 3. Comprehensive Implementation & Dissemination Practical Considerations for ALL stages of lifecycle and vulnerable groups Clear simple communications for the population and individual lifecycle stages 4. Reword & Reorder Guidelines and provide additional detail in AGHE Practical considerations for all stages of the lifecyle and vulnerable groups required at end of chapters It would be difficult for health professionals and others to intrepret for target groups and for the compling of population resources. Evidence is there just needs to be expanded

16 Content Recommendations

17 2.4 Content -Guidelines

18 PHAA’s Recommendations
Guideline 1: Enjoy a wide variety of nutritious foods from these five food groups every day to maximise health and environmental sustainability: Plenty of vegetables, legumes/beans including different types and colours Plenty of fruit Plenty of grains (cereals) foods, mostly wholegrain such as bread, cereals, rice, pasta, noodles, polenta, couscous, oats and barley Some lean meat and poultry, fish, eggs, nuts and seeds and legumes/beans Some milk, yoghurt, cheese and/or their alternatives, mostly reduced fat (reduced fat milks are not suitable for children under the age of 2 years) And drink plenty of water, mainly tap water

19 2.4 Content -Guidelines

20 PHAA’s Recommendations
Guideline 2: Avoid the intake of foods and drinks high in total energy, fat, salt and added sugars, particularly from highly processed foods and drinks Limit intake of foods and drinks containing high total fat, saturated fat and trans fats (Low-fat diets are not suitable for infants) Include small amounts of foods that contain unsaturated fats Limit intake of foods and drinks containing added salt Limit intake of foods and drinks containing added sugars. In particular, limit sugar sweetened drinks If you choose to drink alcohol limit intake

21 2.4 Content -Guidelines

22 PHAA’s Recommendations
Guideline 3: Choose amounts of nutritious foods and drinks to meet your energy needs to achieve and maintain a healthy body weight Children should meet energy needs for healthy growth and development Older people need to maintain muscle strength in conjunction with healthy weight Be physically active every day Start with action ‘choose’ more directive

23 PHAA’s Recommendations
Guideline 3 Choose amounts of nutritious foods and drinks to meet your energy needs to achieve and maintain a healthy body weight Guideline 1 Enjoy a wide variety of nutritious foods from these five food groups every day to maximise health and environmental sustainability Guideline 2 Avoid the intake of foods and drinks high in total energy, fat, salt and added sugars, particularly from highly processed foods and drinks Guideline 4 Encourage and support breastfeeding Guideline 5 Care for your food; prepare and store it safely Time for a paradigm shift

24 2.4 Content –AGHE “Trying to revise the guidelines and update the pyramid without consumer testing is a little like trying to reach the North Pole without a compass” Edge MS, 2004, Promoting healthful diets from a public perspective, JADA, vol.104,no.5,pp

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26 3. Supporting the Dietary Guidelines
National Food Policy Applying Dietary Guidelines to Stakeholders Develop large & effective workforce National Food and Nutrition Monitoring and Surveillance System Improve the capacity of Australians to choose a healthy diet in line with the Australian Guide to Healthy Eating and the NHMRC Dietary Guidelines Eat Well Australia pp.13 Strategic Intergovernmental Nutrition Alliance of the National Public Health Partnership, 2001, Eat Well Australia An Agenda for Action for Public Health WHO Framework 2008 World Health Organisation. A Framework to Monitor and Evaluate Implementation; WHO Global Strategy on Diet, Physical Activity and Health. Geneva: World Health Organisation; 2008 [cited th September]; Available from:

27 Acknowledgments Dietary Guidelines Working Committee to inform 2012 Guidelines Professor Colin Binns, John Curtin Distinguished Professor, Curtin University for his life-long commitment to Dietary Guidelines and Infant Feeding Guidelines for Health Workers for Australia

28 Comments & Questions


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