The Australian Dietary GuidelinesThe Australian Dietary Guidelines

This power point presentation is provided to support health and education professionals in disseminating and implementing the new 2013 NH&MRC Dietary Guidelines to consumers, community settings and other food system stakeholders. Some slides have a slight focus on Victoria, however these can be adapted to your local situation.

This resource was developed by the Food Systems & Nutrition Policy team, Department of Health Victoria.

For a PowerPoint file version please e-mail: felicity.sicari@health.vic.gov.au

Except where otherwise indicated the images in this publication show models and illustrative settings only and do not necessarily depict actual services, facilities or recipients of services.

© Department of Health, May 2013

The Australian Dietary GuidelinesThe Australian Dietary Guidelines

The new Australian Dietary Guidelines

Veronica GrahamState Public Health Nutritionist

Webinar for prevention workforce staff in local government, community health, Department of Health and Victorian Healthy Eating Enterprise

stakeholders29 April 2013

The new Australian Dietary Guidelines were released February 2013

Australia’s food environment can be difficult to navigate

• The average large chain supermarket has almost 12,000 food products• Dominant marketing of unhealthy food• A food culture accepting ‘discretionary’ foods as foods to eat everyday

The dietary guidelines provide a helping hand through the food maze

Getting to know the guidelines today

We will cover:• Process of updating the guidelines• The new Australian Dietary Guidelines• Selected highlights and key differences from the 2003 guidelines• Using the new resources• Discussion - implications for practice, programs and policy • Your questions

Updating the guidelines

Three years in the making

Led by an expert committee and overseen by the Council of the National Health and Medical Research Council (NHMRC).

2 core processes in identifying the technical content1. Dietary modelling: Modelled 100’s of dietary patterns to meet optimum health - Foundation and

Total diets2. Systematic Literature Reviews: Over 55,000 pieces of research

• Numerous targeted consultations & two periods of public consultation with over 280 submissions received

• Expert national and international independent review to ensure recommendations were reflective of the evidence.

Three years in the making

Victorian Department of Health contribution :• Extensive contribution to drafts via State Chief Health Officer • Families Roundtable Discussion with the Minister of Health in January 2012• Discussions held internally across relevant departments and with other Victorian public health

organisations.

Key sources of evidence used…

• Previous dietary guidelines: adults, children• Nutrient Reference Values • The Evidence Report • The Food Modelling System • Key authoritative government reports • Scientific literature

The new Australian Dietary Guidelines

The Australian Dietary Guidelines

‘providing the scientific evidence’

Forming the bridge between the research and evidence based advice

Introducing the 5 guidelines

Within each chapter: each guideline is supported by four subheadings

Note: the new guidelines incorporate children, teens pregnancy, breastfeeding all in one

Four main subheadings for each guideline 1. Setting the scene2. Evidence and evidence statements3. How eating a particular food (or particular dietary pattern) may improve

health outcomes 4. Practical considerations - different target groups

Guideline 1: Achieve and maintain a healthy weight.

Guideline 1

Evidence Statement: 17 in Guideline 1Evidence statement Grade

Consumption of sugar-sweetened beverages is associated with increased risk of weight gain in adults and children.

B

Behavioural interventions including diet and exercise reduce the risk of overweight or obesity in overweight children. These interventions are more effective when they are family-based.

A

Consumption of three to five serves per day of cereal foods (mainly wholegrain) is associated with a reduced risk of weight gain.

B

Guideline 1

Practical considerations - different target groups

Pregnant and breastfeeding women

Vegetarian and vegan

Low SES

Guideline 1

Infants

Children and adolescents

Adults

Older peopleAboriginal and Torres

Straight Islander peoples

Remote

Guideline 2: Enjoy a wide variety of nutritious foods

Guideline 2

Evidence: 28 evidence statements in guideline 2

Evidence statement Grade

The evidence suggests the consumption of a dietary intake pattern aligned with national dietary guidelines is associated with reduced morbidity and mortality.

C

Consumption of each additional daily serve of fruit and/or vegetables is associated with a reduced risk of coronary heart disease p 37

B

Consumption of vegetables is associated with reduced risk of stroke B

Consumption of more than 1 serve of spinach is associated with reduced risk of colorectal cancer p 38

C

Guideline 2

Every evidence statement has little paragraph giving you the exact reference list and a bit more info.

Evidence statement: some wholegrain examples Grade

Consumption of cereal foods ( especially wholegrain is associated with reduced risk of cardiovascular disease in adults

B

Consumption of cereal foods ( especially 3 serves of wholegrain) is associated with reduced risk of type 2 diabetes

B

Consumption of cereal foods 3 – 5 serves of ( mainly wholegrain) is associated with reduced risk of weight gain

B

Guideline 2

An example of what it says in the practical consider ation section…Based on current consumption data children over the age of 4 would require 20-60% more wholegrain foods and 10-30% less refined cereal foods (cake/biscuits etc )

Evidence: 28 evidence statements in guideline 2

Guideline 3: Limit intake of foods containing saturated fat, added salt, added sugars and alcohol.

Guideline 3

Key update

Stronger wording

Replace saturated fats with poly and mono unsaturated fats

Guideline 3

Stronger wording on added sugars…LIMIT

Guideline 3

Evidence: 17 evidence statements

Evidence statement Grade

Consumption of soft drinks is associated with increased risk of reduced bone strength p78 direct effect of soft drink or inverse relationship with milk?

C

Consumption of sugar-sweetened beverages is associated with increased risk of weight gain in adults and children.

B

Consuming a diet low in sodium reduces blood pressure in children up to 18 years of age.

B

Decreasing consumption of sodium decreases blood pressure in normotensive adults: a reduction of 1800mg reduces systolic blood pressure by about 2mmHg and diastolic blood pressure by about 1mmHg.

A

Guideline 3

Guideline 4: Encourage, support and promote breastfeeding.

Guideline 4

Guideline 5: Care for your food; prepare and store it safely.

Guideline 5

Comprehensive food safety information, including resources such as posters, can be found at: http://www.health.vic.gov.au/foodsafety/

Selected highlights and key differences from the 2003 guidelines

Changes to serves required

• Increase by 1.5-2.5 serves in children and adolescents

• Increase by 1 serve in 19-60 year old men• No change for women, except for when

breastfeeding

• Increase by half a serve in younger children, decrease by 1 serve in older adolescents

• No changes for men• Decreased serves for pregnant and breastfeeding

women

Changes to serves required

• Increase by half a serve in younger children• Increase by up to 2 serves in men• Increase by around 1.5 serves for women

• Increase by about half a serve across all ages.

• Decrease by 1-4 serves in children and adolescents

• Decrease by up to 6 serves in men (max 6 instead of 6-12)

• Around 6 serves instead of 4-9 serves for women• Serve size has decreased

Changes to discretionary or “extra” or off the plate foods

“…n ot an essential or necessary part of our dietary patterns.”

Meaning there is a zero requirement

“If chosen, they should be eaten only sometimes and in small amounts.”

“To meet additional energy needs, extra serves from the Five Food Groups ….”

What types of foods are considered discretionary?

Higher added sugars Higher fat Higher fat and added sugars

High alcohol

Energy drinksFruit drinks

HoneyJams, marmalade

Some saucesSugar

Sugar confectionarySweetened soft drinks and

cordialsSweetened waters

SyrupsSports drinks

Bacon, hamButter, cream, ghee

Certain tacos, nachos, enchilada

CrispsDairy blends

Frankfurts etcMeat pies

PastryPizza

Potato chipsQuiche

Salami/mettwurstSome processed meatsSome sauces/dressings

Spring roll

BiscuitsCake

Chocolate/BarsDessert custards

DoughnutsIce creamIced Buns

Muesli barsPuddings

SlicesSome confectionary

Some sauces/ dressingsSweet muffinsSweet pastries

Sweet pies and crumbles

BeerLiqueurs

Mixed alcoholic drinksPort

SherrySpiritsWines

Infants and toddlers now included in Guidelines

�For the first time recommendations for the five food groups exist from age 7 months!

�Previous guidelines gave no recommendations for age under 4 years.

Using the resources

Summary

• Consumer friendly

• Very visual

• Practical advice - putting the evidence into practice

• Tips, BMI, what to eat, how much

A new ‘plate’

Educator Guide : very handy

Provides more detailed information on :

amounts and types of foods for optimal health and wellbeing.

It is intended for dieticians, nutritionists, primary and secondary school teachers

and other health educators

Practical activities

Educator Guide:blank plates, how to read labels, sample meal plans

Plus Eat for Health consumer resources: children, adults, during pregnancy

Eat for Health posters

Eat for Health calculators

http://www.eatforhealth.gov.au/eat-health-calculators

Sample eating plans – children

http://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/adg_sample_meal_plan_child.pdf

Eat for Health – interactive game

http://www.eatforhealth.gov.au/nutrition-calculators/food-balance

Ordering resources

http://www.eatforhealth.gov.au/contact-us

Ordering NHMRC PublicationsNHMRC Publications available in print can be obtained from:National Mailing and MarketingE-mail: health@nationalmailing.com.auPhone: 02 6269 1080

Discussion - implications for practice, programs and policy

How do we apply the resources in our everyday settings?

Here’s one strategy…

But this might prove difficult to implement.

How do we use the resources in our everyday settings?

The average Victorian primary

school child’s lunch box contains 3.1

serves of ‘extra’ foods everyday *

How do we use the resources in our everyday settings?

WorkHealth checks of 500,000 Victorians found 93% of workers reported eating less than the daily recommended intake of fruit and vegetables *

Additional resource: The Healthy Food Charter

Anyone providing or promoting healthy food and eating….Organisations, ambassadors and health champions; professionals and educators; communities developing and implementing food policies and programs; food industry; organisations that want to influence healthier food procurement and promotion.

Available online

Where to find resources and contact

www.eatforhealth.gov.au– Guidelines and associated public resources for health professionals,

policy makers, educators, etc

– Australian Guide to Healthy Eating (the “plate”)

http://www.health.vic.gov.au/nutrition/– Link to Healthy Food Charter

http://vheas.vic.gov.au/– Contact details for Victorian Healthy Eating Advisory Service

Questions?

Thank you for attending