Transcript Promoting Healthy Eating

Promoting Healthy
Eating
Dietary guidelines across the lifespan
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During the 1930s, and 1940s monitoring the health of the
population became a priority for the commonwealth government.
This focused on which focused on educational programs regarding
under- nutrition.
However, by mid1970s over- nutrition, had become the major
nutritional focus in Australia, and many diseases were linked to over
consumption of food and drink.
The Dietary guidelines for Australians
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The government realized that the cost of illness and death, caused by
diet-related diseases had become an economic and social problem.
In response to these concerns, The Dietary Guidelines for Australians
(1982-92), were published.
In 1990, the original dietary guidelines were reviewed and reordered.
Two new sub guidelines on calcium and iron were added. Two specific
sets of guidelines for children, adolescents and older Australians were
introduced.
The latest editions of the dietary Guidelines for Australian adults, focus
on food groups and lifestyle patterns, rather than specific nutrients.
https://www.youtube.com/watch?v=L0AMBHzMViI
Can anyone explain,
or interpret this
diagram in their
own words?
Unpacking the Dietary Guidelines for Australian
Adults
To achieve and maintain a healthy weight, be physically active
and choose amounts of nutritious food and drinks to meet
your energy needs
 Enjoy a wide variety of nutritious foods
 Eat plenty of fruits, veggies and legumes
 Eat plenty of cereals (Including, breads, rice, pasta, and
noodles) Preferably wholegrain
 Include lean meat, fish poultry and or/ alternatives
 Include, milk, yogurt, cheese and or/alternatives. Reduced
fat varieties should be chosen where possible
 Drink plenty of water
 Take
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care to:
Limit saturated fat, and moderated fat intake
Choose foods low in salt
Limit alcohol intake if you choose to drink
Consume a moderate amount of sugars, and foods containing
sugars.
Prevent weight gain: Be physically active, and eat according to your
energy expenditure.
Encourage and support breastfeeding.
Unpacking the dietary guidelines for
Adolescents and children.
 Encourage
and support breastfeeding
 Children and adolescent need sufficient nutritious
foods to grow and develop normally
 Physical activity is important for children and
adolescents.
 Growth should be checked regularly in young
children
 Enjoy a wide variety of nutritious foods.
Enjoy a wide variety of nutritious foods.
 Children
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and adolescents should be encouraged to;
Eat plenty of fruits, veggies and legumes
Eat plenty of cereals (Including, breads, rice, pasta, and
noodles) Preferably wholegrain
Include lean meat, fish poultry and or/ alternatives
Include milk, yogurt, cheese, and or alternatives in their
diet- Reduced fat milks are not suitable for young children
under 2 years (Because of their high energy needs), but
reduced fat varieties should be encouraged for older
adolescents.
Choose water as a drink- alcohol is not recommended
for children.
So how do we maintain a healthy
weight??
 Strategies
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to prevent excess weight gain
Balance energy intake, with energy output.
Eat smart, by increasing consumption of nutrient
dense foods, and decreasing consumption of
energy dense foods.
Be active every day
Limit amount of screen time per day.
THE AUSTRALIAN GUIDE TO HEALTHY
EATING
The Australian guide to healthy eating is a tool that can be
used by people:
 To help understand the relationship between, food and
nutrition
 As a clear guidance about types , and amounts of food to
choose each day.
It encourages people to consume a variety of foods each day
from the 5 main food groups, in proportion highlighted by,
The Australian Guide to Healthy Eating.
 THE
5 CORE FOOD GROUPS INCLUDE
1. Bread, cereals, rice, pasta & noodles
2. Vegetables & legumes
3. Fruit
4. Milk, yoghurt, and cheese
5. Meat, fish, poultry, eggs, nuts, legumes
 Extra foods- May be eaten sometimes in small amounts
 Drink plenty of Water
(Legumes
belong in two food groups- Vegetables and meat- Legumes have a similar
nutrient content to other foods belonging in both these groups)
So how much is good for you? (Average adult)
 Bread, cereals, rice, pasta, and
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noodles
Min serves- 7 serves per day
Range of serves 3-12
Examples of serves:
Each serve contributes to approx 600 kilojoules of energy
 1 bread roll
 2 slices of bread
 180g cooked rice
 1 cup flour
 40 grams cereal
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 Vegetables
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& legumes
Min serve – 5 serves per day
Range of serves- 4-8
Examples of serves
Each serve is approx 75-250 kilojoules of energy
 75 grams cooked vegetables, dried beans, peas
or lentils
 1 cup salad vegetables
 1 small potatoe
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 Fruit
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Minimum serve- two serves per day
Range of serves- 2-5
Examples of serves
Each serve supllies approx 300 kilojoules of energy
 1 medium piece of fruit (150 grams)
 1 tablespoon sultanas
 2 small piece of fruits(150 grams)
 125mL of fruit juice
 150 grams diced canned fruit
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 Milk, Yoghurt,
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& cheese
Min serve- 450 milliliters per day (Approxamatly 2 serves) of milk,
yoghurt and cheese
Range of serves- 2-4
Examples of serves
Each serves supplies approx 375-730 KJ of energy, (Except custard, which
supplies 1100 KJ of energy)
 250 milliliters of milk
 1 cup evaporated Milk
 2 slices of cheese (40 grams)
 250 milliliters of custard
 200 grams carton of yoghurt.
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Meat, fish, poultry, eggs, nuts and
legumes
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Minimum serves- 85 grams (Approximately 1
serve) per day of meat, fish, legumes, eggs, or nuts
Range of serves- 1-2
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Examples of serves
2 small chops
2 small eggs
2 slices roast meat
65-100 grams cooked meat (Eg, cup of lean mince)
1/3 cup of cooked legumes (80 grams)
¼ cup seeds
1/3 cup nuts
80-120 grams cooked fish
 Extra Foods
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Choose sometimes or not at all
Range of serves- 0-3 serves
Examples of serves
Each serve supplies approximately 600 KJ of energy
 1 doughnut (40g)
 4 plain sweet biscuits (35g)
 25g Chocolate
 1 tables spoon butter or margarine
 375 mL soft drink
 12 Hot chips
 1 ½ scoops ice-cream
 60g meat pie, or pastries
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The aboriginal and Torres Strait
islander guide to Healthy eating
The Aboriginal and Torres strait Islander
guide to healthy eating is an adapted
version of the Australian guide to healthy
eating. This resource was created by
remote indigenous stores and takeaways,
which was jointly funded by the
Commonwealth government.
Role of non government
agencies In promoting healthy
eating
How are they doing their part?
Doing their bit
Dietary advice to promote healthy eating;
includes hints, information, messages, or news
related to diet and eating styles. The message
could be conveyed in various forms, but with 1
common objective, ‘to encourage healthy
positive eating habits’
 The information could be targeted to various
populations (children, parents, adolescents etc)
 A non- government agency are organizations,
business or bodies that are self-governing, and
provide goods or serves.
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Non government agencies
There are a range of Non-government organizations in
the community hose primary concern is to provide
dietary advice, food information and services to
promote healthy eating.These include
 Nutrition Australia
 National
Heart foundation.
Nutrition Australia- Healthy Living
Pyramid
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The healthy Living pyramid in its current form was created in 2004,
to clearly link the importance of healthy eating and physical activity.
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The healthy living pyramid is an education tool, that displays the
proportions, of types of foods that should be consumed in a simple,
visually attractive manner.
The pyramid contains visual representations
of the
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Eat least group- fats and sugars
Eat Moderately group- animal derived foods, lean meats,
egg, fish, chicken, an dairy products
Eat most group- Plant derived foods, such as breads,
cereals, fruits vegetables, nuts and legumes
National Heart foundation of Australia
The Australian Heart foundations aim is to reduce suffering and
death caused by heart-attack, stroke, and blood vessel
diseases in Australia.
The Heart Foundation is an independent charity developed in
1959. The heart foundation has supported the heart health
of Australians by;
 Developing health promotion activities
 Informing and educating the public
 Funding world class CV research
“The number of people who died from
CVD has decreased since The Heart
Foundation was established. However this
disease still remains one of Australia’s
Highest Killers, and adversely affects the
quality of life. “
Resource produced to support the
Heart Health of Australians
The Heart foundation:Tick Program
Tick program
The National Heart Foundation developed the Tick Program as
a guide to help individuals make healthier choices, quickly and
easily.
Food companies, apply and pay for the tick trademark on their
product, in their product meets the nutritional requirements.
 Foods with the tick are- Low in fats (Especially saturated
fats) and salt.
 Most of these foods, are also high in calcium anf fibre
 Along with having lower added sugar content.