Promoting Healthy eating

1. Promoting Healthy eating

2. Key Knowledge 5 • The role of Australians Government 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…..

3. Nutrient Survey • Snap shot of what Australians are eating • 1995 • Monitoring intake against Dietary Guidelines • Assess changes to dietary habits • Evaluate Australia’s food and nutrition policy to see if goals have been met • Develop further policies • Provide information on…

4. Info on • Population • Economics • Social factors

5. results • Healthy food is essential to good health • Access to healthy food is often taken for granted by those who live in cities or large towns • Cost of living is greater the more remote you reside • Cost of healthy food has increase more than non healthy foods

6. results • Higher prices are barriers to good health among lower socio economic group • Generally the overall objective of food and nutrition survey is to provide food and nutrition data to assist with the implementation of Australia’s food and nutrition policy

7. Nutrient Reference Values • EAR • Estimated average requirement • To meet the requirements of half the average healthy individuals in a particular life stage and gender group

8. Nutrient reference Value • RDI • Recommended daily intake • To meet the nutritional requirements of nearly all 97 – 98% of healthy individuals in a particular age and gender group

9. Nutrient Reference Values • UL • Upper level intake • The highest average daily nutrient intake level likely to pose no adverse health effects to almost all individuals in the general population. • As intake increases so does the risk increase of adverse effects

10. RDI to NRV • RDI has been replaced by NRV as a result of the RDI being limiting due to its direction towards groups and not the individual • The NRV allows greater diversity of understanding all nutrient value and the appropriate ranges for inadequate and over consumption of specific nutrients

11. Public Health and Nutrition Strategies • Goal of strategy is to decrease the rate of diet related diseases in Australia • Dietary Guidelines for Australians • Australian Guide to Healthy Eating

12. Dietary Guidelines for Australians • Enjoy a wide variety of nutritious foods • -Foods from all 5 food groups • -Some foods are enjoyment foods or extras • Eat plenty of vegetables, legumes and fruit • -constitutes a lg proportion of recommended intake

13. cont • Eat plenty of cereals (including breads, rice, pasta, and noodles) • - represents the largest proportion of the ‘pie’ • Include lean meat, fish, poultry and /or alternatives and include milk, yoghurts, cheeses and/or alteratives

14. cont • -Choose the low fat varieties • -Should be included but we don’t need too many of them. • Drinking plenty of water • - not included as one of the 5 food groups

15. Cont. • Limit saturated fat and moderate total fat intake • -encourage the low fat selection of milk and meats for eg. • Choose foods low in salt and consume only moderate amounts of sugars and foods containing added sugar. • -classified as extras/ sometimes foods

16. Australian Guide to Healthy Eating • Pie graph • Segments are proportional to the amount required in a healthy diet • Foods are grouped on the basis of nutrients they provide • Five basic food groups(largest to smallest)

17. Bread, cereal, rice, pasta and noodles • Vegetables and legumes • Fruit • Milk yoghurt and cheese • Meat, fish, poultry, eggs, nuts and legumes

18. There is an importance of water • Extra foods, eaten in small amounts, or sometimes • Recognition of • Age • Pregnancy • Breastfeeding • Sex

19. Flexible in its uses by adjusting the number of recommended servings from each group.

20. Strengths of AGHE • Effective foods to promote healthy eating • Recognition of nutritional needs varying • During stages of the lifespan • Age • Sex • Body shape • Level of physical activity

21. strengths • Adapted for nutritional needs through the number of serving sizes for groups • Children • Adolescent • Pregnant and lactating women

22. strengths • Modified for population groups and cultural groups • Sample serving sizes for each group are emphasized • Sample serves can be adapted to individual preferences • Flexibility in eating preferences, encourage eating patterns • Assist adults to lose excess body weight • Visual and colourful makes it easy to follow

23. weaknesses • Poor food selection may result in a diet with high intakes of fat, salt and sugar and insufficient fibre • Individuals require additional information to select the correct serving sizes • Flexibility can also make interpreting the food guide confusing • Extras foods are too difficult to calculate as they are based on KJ value eg. 1 serving may represent 2 serves of extra foods

24. Safety and quality legislation • Labelling • Information panel • Date marking • Name and description of food • Direction on use and storage • Legibility requirements • Ingredient list • % labelling • Additives • Food real info

25. Safety cont • Health claimes • Nutrition content claims • Eg. Omega 3 cereal • General level health claim • Eg low fat yoghurt • High level health claims • Eg lower cholesterol

26. Exam Question