The role of the gov in healthy food consumption

1. The role of the gov in healthy food consumption • HHD UNIT 3 OUTCOME 2

2. Next dot point • the role of Australia’s governments in promoting healthy eating through: – the information provided by nutrition surveys and how it is used– the purpose of Nutrient Reference Values to guide dietary intake– the Australian Guide to Healthy Eating and Dietary Guidelines – legislation developed by Food Standards Australia and New Zealand governing the safety and quality of food;

3. Gov’s Role • Promoting healthy eating in public health is very important for Australia has it help ensure Australian’s live a healthy and productive life. • The gov’s major role in making Australia a health nation and motivate/education individuals to health reduce the financial burden of health cost. • The government also does lots of research of issues relating to health, collecting data about health issues and creating strategies and policy to improve health status. • Nutritional health is essential as it is link to major causes of burden of disease such as NHPA and it is important as a preventative measure against ill health • Public health nutrition is addressed by the government and non-government organisations by health promotion initiatives relating to food consumption and nutritional intake, strategies related to recommendations for healthy eating and policy development and legislation.

4. Gov’s Role • Nutritional health is essential as it is link to major causes of burden of disease such as NHPA and it is important as a preventative measure against ill health • Public health nutrition is addressed by the government and non-government organisations by health promotion initiatives relating to food consumption and nutritional intake, strategies related to recommendations for healthy eating and policy development and legislation.

5. NRV- Nutrient Reference Values • What you need to know:- What they are- Categories included- Purpose- Limitations

6. What they are NRV- • help guide nutritional intake • Replace RDI • Released by the commonwealth Gov’s National health and Medical Research Council (NHMRC) in 2005. • NRV were developed to overcome misuse of the RDI’s but can still be used to identify the average requirements needed by individuals. • NRV provide guidance on dietary patterns required to reduce the risk of chronic diseases such as heart disease and diabetes.

7. What they are NRV- • According to NRV, protein should provide 15-25 per cent of energy, CHO 45-65 and fats 20-35 (but no more than 10 pre cent from saturated fats) • NRV provide recommended intakes for the 33 nutrients based on age, sex and life stage. • NRV are for healthy people and may not necessarily meet the specific nutritional requires of individual with certain diseases, conditions or genetic profile.

8. Purpose NRV- • to help nutrition and health professional work out dietary plans/requirements for different individuals and groups. • Prevent deficiency diseases • Decrease the risk of chronic disease • lower direct health cost associated with poor nutrition/diet related disease • lower indirect costs associated with poor nutrition/diet related disease

9. Categories NRV- • For each nutrient, values are set for the estimated average requirements (EAR) for people in different age and gender groups, pregnant and lactating women. • The second figure, Recommended Dietary Intake (RDI) takes into consideration variation in absorption ad metabolism for different people • NRV also indicates the recommendations regarding energy intake which helps the maintenance of body weight across ages, genders and body sizes and physical activity levels (PALs).

11. limitations NRV- • generally for healthy people in the community • other people such as the elderly, or ill health, the recommendations can be unsuitable. • Also not suitable for pre-term infants or specific genetic profiles. • doesn’t take into consideration additional needs of individual on medication or lifestyle behaviours that may impact on absorption such as smoking, excessive alcohol consumption. • Can be difficult to read/interpret for those with no nutritional background knowledge- designed to be used by nutritional professional.

12. Sample answer- diabetes • Health professionals who assess the likelihood of adequate intake of appropriate nutrients to prevent diabetes mellitus can use nutrient reference values. These values can be used to moderate intakes of fat and carbohydrates that help to prevent or reduce the incidence of obesity – a precursor to diabetes mellitus.

14. Website NRV- • http://www.nrv.gov.au/

15. Nutritional Surveys • What you need to know:- what information they gather- how are they used • development of nutrition policies for use in school canteens • taxation of processed foods • review of food selection models • inform the development of appropriate health promotion strategies.

16. Nutritional Surveys • Nutrition surveys provide a snapshot of what Australians (or population groups within Australia) are eating. • This information can then be used to guide policy and funding in order to combat issues such as obesity and inadequate fruit and vegetable intake.

17. Nutritional Surveys • There are many benefits for both government and industry that can result from this survey, including: • >  Greater understanding of children’s eating and exercise habits • >  Development of targeted health strategies • >  Benchmarks for measuring the impact of health strategies • >  Provision of data to inform government policy • >  Direction for food regulators • > Increased knowledge about consumers for the food industry.

18. Examples... • The results could assist governments to develop and implement policies around a range of areas related to children’s exposure to food such as healthy school canteen policies, energy dense foods to children or regulations around advertising. • The state government could use the results as evidence to support the funding of a range of health promotion activities through the media and in schools to increase intakes of fruit and vegetables, milk and milk products, and reductions in the consumption of saturated fat and salt.

21. National Nutritional Survey- 1995 • The National Nutrition Survey was conducted in 1995. • The techniques used and data collected in the 1983 and 1995 surveys were quite different, so comparing the data is quite difficult. • Data was collected about food and beverage consumption over a 24-hour period, eating habits, dietary patterns and physical measurements. • From this, nutrient intake could be established to gauge whether Australians were getting enough key nutrients and identify areas where population groups were deficient.

22. The objectives of the 1995 National Nutrition Survey: • Monitor intakes against the Dietary Guidelines for Australians • Assess changes in dietary habits and nutritional status between 1983 and 1995. The 1995 survey will also allow comparisons with future surveys. • Assist the evaluation of Australia’s Food and Nutrition Policy to see if health goals and targets for nutrition and diet-related disease are being met, and assist in future revision of National Health Goals and Targets • Develop policy and regulations related to food safety and composition; that is, to assist in the provision of food with particular focus on food production, manufacture and sales • Provide information on the interrelationship of health, social, economic and nutrition factors in selected population subgroups for policy development, including health promotion • Provide a basis for nutrition promotion strategies

23. National Nutrition and Physical Activity Survey Program • As nutrition becomes an increasingly important focus for policy makers and health organisations, up-to-date information on nutrition, physical activity and physical measurements is needed. To provide this information, the Australian Government is planning to introduce an ongoing National Nutrition and Physical Activity Survey Program. The surveys will gather information similar to that collected in the 1995 National Nutrition survey. The difference being that this data will be collected more regularly. The first one was expected to start in late 2009 and will most likely focus on adults.

26. To do • Page 217 • Pg 221 Activity 7.1A • Applying the Australian Guide to Healthy Eating- Sam’s Diet

27. Practice Question 48

28. Practice Question 48 • The Australian Dietary Guidelines for children and adolescents recommend: - eat foods containing calcium, e.g reduced fat milk drinks instead of sweetened drinks; - Eat only a moderate amount of sugar e.g. replace confectionary with fresh fruits. - Limit saturated fat and moderate total fat intake e.g. low fat baked chicken and baked potatoes. • Nutrient density is a concepts which compared nutrients content to kilojoules values. Students eating more nutrient-dense canteen foods establish healthy eating habits for life; control weight and decrease likelihood of diet-related disease and dental caries. * can also talk about growth/development

29. Factors affecting student food choices: - peer groups acceptance; - parental encouragement and support; - ethnic/cultural background and eating habits; - marketing, advertising, pricing, availability; - education- nutrition message echoed by curriculum, e.g. in health or home economics. • One strategy the school can use for promotion of nutrient dense foods: Subsidise the price of the nutrient dense foods and limit the availability of empty-kilojoule foods. Students will make selection from nutrient dense choices if they are on display, immediately available and reasonable priced.

30. Practice Questions 57 • the foods groups where the number of serves increases for breastfeeding women

31. Formation of Blood: Blood cells are make from protein. Red blood cells, require iron for the production of haemoglobin. Vitamins such as folate and vitamin b12 are also required for blood formationEnergy production: Energy is produced inside body cells. Carbohydrates and fats are used as fuel, in the form of micro nutrients such as glucose and fatty acids. Protein can also be used for fuel if carbohydrates or fats are not available. B vitamins such as thiamine, niacin and riboflavin are required for the correct working of the energy cycle of the cell. • Strengths of The Australian Guide to Healthy Eating as a nutritional tool for breastfeeding women:- it provides accurate information on the kinds of foods she should choose in her diet each day and which foods should have limited intake. It is based on a visual model that depicts variety and proportion without relying on reading material.Weaknesses of the Australian Guide to Healthy Eating include: Details about serving size and numbers for breastfeeding women are explained in the written attachments and do not appear on the visual model. She would have to read this additional information/material in order to apply the guidelines. Also, example of serves are based on unprocessed ingredients and there is little advice about the place of processed foods of mixed ingredients, not all of which should be consigned to ‘extra foods’ list. In addition, there is a tendency for food examples to be from the traditional Anglo diet with little reflection of the multi-cultural nature of the Australian population.

32. More Practice Questions • Food Models- • Describe how eating a wide variety of nutritious foods assists health. • Discuss three ways that the AGHE reflects the Dietary Guidelines for Australians. • Design a symbol to represent each guideline in the Dietary Guidelines for Australians by symbolising the information the guideline conveys. • Identify the dietary- related diseases that are being targeted in the guidelines. Why do you think this is the case?

33. Food Legislation • The government has a role in ensuing that Australian’s have a safe food supply. • This is the responsibility of FSANZ. They goal is to provide a safe food supply and well-informed consumer. • All levels of government design legislation that is intended to protect and inform people with regard to the food supply. Manufacturers must meet certain standards in the production and marketing of their products in order to sell them on the Australian market. Two examples are explored below. • There are many substances that are not permitted to be added to foods because of the impact on health so legislation ensures consumers can choose foods knowing they are safe to eat. Consumers with an allergy or food intolerance can use the information contained on the label to make healthy food choices.

35. Food Legislation- Nutrition and Health Claims Under the Food Standards Code, there are three types of claims that can be made: • Nutrition content claims. These are statements regarding the amount of a nutrient, energy or biologically active substance in the food. Manufacturers must have proof that the nutrient, substance or property that is the subject of the claim is present at levels referred to in the claim. • General level health claims. These can refer to the presence of a nutrient or substance in a food and its effect on health. A general level health claim cannot refer to a serious disease or condition or to an indicator of a serious disease (e.g. blood cholesterol). Manufacturers must use either the FSANZ Model List of pre-approved statements, provide suitable scientific texts or dietary guidelines to support the claim, or must hold scientific evidence to substantiate such claims and produce this evidence, on request, for enforcement agencies. • High-level health claims. The claims that make reference to a serious disease or biomarker need to be pre-approved by FSANZ, with approved claims being listed in the standard. An example of this is ‘reduces cholesterol’.

36. Today’s class • Reading pg 233- 239 • Summarise under the subheadings:Food LegislationFood StandardsFood surveillance and food recallFood labellingFood SafetyNutrient and health Claims

37. Food Labels must... • Statement or list of ingredients which includes the name of all ingredients that have been used in the manufacturing of the food. These must be listed in descending order according to weight. • Date marking is required if the shelf life of a product is less than two years. The date marking may include a reference to ‘best by’ or ‘use by’ after which time foods should not be sold or eaten. • Any food additives must be listed in the ingredients list by name or number and known allergens than can cause significant reactions must also be listed regardless of the amount. • Labels must tell the truth so a product that has the name of an ingredient in its name must include that ingredient. For example, strawberry jam must contain strawberries. • Labels must be legible, prominent and be in English. • Specific storage conditions must be included on the label together with specific cooking instructions. • GM or irradiated foods must be labelled as such. • Labels must include the country of origin, that is the country where the food was made or produced. • Labels must include the name and address of the manufacturer or importer to assist in the event of a food recall.