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Australian Dietary Guidelines Incorporating the Australian Guide to Healthy Eating Public Health Association of Australias Response to the Draft for Public.

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Presentation on theme: "Australian Dietary Guidelines Incorporating the Australian Guide to Healthy Eating Public Health Association of Australias Response to the Draft for Public."— Presentation transcript:

1 Australian Dietary Guidelines Incorporating the Australian Guide to Healthy Eating Public Health Association of Australias Response to the Draft for Public Consultation Wednesday 15 th 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 PHAAs 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 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 1.1 Context-Public Health Nutrition

4 1.2 Context-New Nutrition Science Beauman C, Cannon G, Elmadfa et al. The principles, definition and dimensions of the new nutrition science. Public Health Nutrition. 2005;8(6A): Cannon G, Leitzmann C. The new nutrition science project. Public Health Nutrition. 2005;8(6A):

5 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. 1.3 Context - Food Based Guidelines (WHO) 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 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: Content- Goals

8 1.Continuing International Recognition of Australian Dietary Guidelines – Expert Working Committee 2.Appropriate Goals for this Revision 3.Comprehensive Evidence Based Process & Supporting Documents 2.1 Content - Commendations

9 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 2.1 Content - Commendations

10 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 2.2 Content – Strengthening Associations From Evidence Review NHMRC, 2011,

11 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 2.3 Content - Recommendations

12 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) 2.3 Content-Recommendations

13 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 Content - Recommendations

14 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 Content - Recommendations

15 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 2.3 Content - Recommendations

16 Content Recommendations

17 2.4 Content -Guidelines

18 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 PHAAs Recommendations

19 2.4 Content -Guidelines

20 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 PHAAs Recommendations

21 2.4 Content -Guidelines

22 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 PHAAs Recommendations

23 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 PHAAs Recommendations

24 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 2.4 Content –AGHE Edge MS, 2004, Promoting healthful diets from a public perspective, JADA, vol.104,no.5,pp

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26 National Food Policy – Applying Dietary Guidelines to Stakeholders – Develop large & effective workforce – National Food and Nutrition Monitoring and Surveillance System 3. Supporting the Dietary Guidelines 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: WHO Framework 2008

27 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 Acknowledgments

28 Comments & Questions


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