Eat For Health

EAT FOR HEALTH
Educator
Guide
EAT FOR HEALTH
Educator Guide
Information for nutrition educators
2013
Commonwealth of Australia 2013

Paper-based publication
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rights are to be sent to Strategic Communications, National Health and Medical Research Council, GPO Box 1421, Canberra
ACT 2600 or via email to [email protected].
ISBN Print: 1864965797
Commonwealth of Australia 2013
Electronic document
This work is copyright. You may download, display, print and reproduce the whole or part of this work in unaltered form for
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all other rights are reserved and you are not allowed to reproduce the whole or any part of this work in any way (electronic or
otherwise) without first being given the specific written permission from the Commonwealth to do so. Requests and enquiries
concerning reproduction and rights are to be sent to Strategic Communications, National Health and Medical Research Council,
GPO Box 1421, Canberra ACT 2600 or via email to [email protected].
ISBN Online: 1864965800
Suggested citation
National Health and Medical Research Council (2013) Educator Guide. Canberra: National Health and Medical Research Council.
Disclaimer
For information on individuals with health conditions or specific dietary needs, including the frail elderly, please contact an
Accredited Practising Dietitian. The Dietitians Association of Australia has more information at www.daa.asn.au.
The guideline is designed to provide information to assist decision-making and is based on the best available evidence at the
time of development of this publication.
To obtain information regarding NHMRC publications contact:
Email: [email protected]
Phone:
Toll free 13 000 NHMRC (13 000 64672) or call (02) 6217 9000
Internet: http://www.nhmrc.gov.au
NHMRC Publication reference: N55b
Published: February 2013
How to use this resource
To ensure Australians can make healthy food choices, we need dietary advice based on the best scientific
evidence on food and health. The Eat for Health Program has been developed as a single comprehensive program
relevant to all healthy Australians.
This document has been developed to provide more detailed information on the amounts and types of foods for
optimal health and wellbeing. It is intended for dietitians, nutritionists, primary and secondary school teachers and
other health educators with the aim of discussing food choices that minimise the risk of developing diet-related
conditions and contribute to overall health in the long term.
Specifically, this document provides nutrition educators with information on the Eat for Health Program including:
An understanding of the evidence-base used to develop the Eat for Health Program.
How to make use of materials in the Eat for Health Program for counselling, classroom teaching, community
education, health promotion, menu evaluation and development.
How to guide healthy eating patterns, develop healthy eating plans and what these look like.
Additional educational materials

In addition to the Educator Guide the following resources are included in the Eat for Health Program:
Australian Dietary Guidelines
Infant Feeding Guidelines
A review of the evidence to address targeted questions to inform the revision of the Australian Dietary
Guidelines (Evidence Report)
A modelling system to inform the revision of the Australian Guide to Healthy Eating (Food Modelling System)
Infant Feeding Guidelines Literature Review
Australian Guide to Healthy Eating
Summary booklets
Brochures on healthy eating for adults, children, infants and during pregnancy
Promotional posters targeting the general Australian population and Aboriginal and Torres Strait Islander
population.
All resources and further information can be downloaded from the interactive website www.eatforhealth.gov.au.
How to use this resource

National Health and Medical Research Council
iii
Table of contents
CHAPTER 1
What is the Eat for Health Program? 1

Introduction 1
CHAPTER 2
The nutritional rationale underpinning the Eat for Health Program 7

Messages and visuals used in the Eat for Health Program 8
CHAPTER 3
The Five Food Groups
11
Enjoy plenty of vegetables, including different types and colours and

legumes/beans every day
11
Fruit
13
Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
14
Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans
16
Milk, yoghurt, cheese and/or their alternatives, mostly reduced fat
17
Water 19
CHAPTER 4
What about other foods and drinks?
21
Allowance for unsaturated spreads and oils
21
Discretionary choices
22
What about mixed foods?
24
CHAPTER 5
Energy and nutrient requirements
27
Foundation Diets
27
Total Diets
27
Table of contents
CHAPTER 6
Planning for a healthy diet
37
Developing a personal healthy eating plan
37
Visually adapting the information
38
What about those who are overweight and wish to achieve a healthy weight?
40
CHAPTER 7
What about infants and toddlers?
43
Infants 43
Toddlers 44
Supporting mothers
44
CHAPTER 8
Achieving healthy dietary patterns
45
Influences on food choices
45
How to eat a diet low in saturated fat
45
How to choose low salt foods and use salt sparingly
46
Reducing added sugars
46
How to maximise fibre intake
47
Food labels
48
How to understand food labels
49
Preparing and storing food safely
50
APPENDIX 1
Sample daily meal plans for men and women
51
Glossary 53
References 59
vi
EAT FOR HEALTH EDUCATOR GUIDE

Chapter 1
CHAPTER 1
What is the Eat for Health Program?
Introduction
There are many ways for Australians to achieve dietary patterns that promote health and wellbeing and reduce
the risk of chronic disease. Diet is arguably the single most important behavioural risk factor that can be
improved to have a significant impact on health.1, 2
As the quality and quantity of foods and drinks consumed has a significant impact on the health and wellbeing
of individuals, society and the environment, better nutrition has a huge potential to improve individual and public
health outcomes and decrease healthcare costs. Optimum nutrition is essential for the normal growth and
physical and cognitive development of infants and children. In all Australians, nutrition contributes significantly
to healthy weight, quality of life and wellbeing, resistance to infection, and protection against chronic disease
and premature death.
Most of the burden of disease due to poor nutrition in Australia is associated with excessive intake of
energy-dense and relatively nutrient-poor foods high in energy (kilojoules), saturated fat, added sugars or salt,
alcohol, and/or inadequate intake of nutrient-dense foods, including vegetables, fruit and wholegrain cereals.2, 3
Deficiency of some nutrients such as iodine, folate, iron and vitamin D is also of concern for some Australians.4, 5, 6
Poor nutrition is associated with ill-health. Many diet-related chronic diseases such as cardiovascular disease,
type 2 diabetes and some forms of cancer are major causes of death and disability among Australians.7
More than one-third of all premature deaths in Australia are the result of chronic diseases that could have
been prevented.7 Many of these are mediated by overweight and obesity.
Dietary recommendations can be effective in directing people to the types of food they should consume.
In Australia we also need to focus on the amount of food consumed. Overconsumption, even of nutritious
foods, can lead to excessive energy intake compared with energy needs and thereby an increase in body weight.
Aim
The Eat for Health Program has been developed for good health and wellbeing, using the latest evidence to
develop public health nutrition guidelines and educator and consumer nutrition resources (see Figure 1).
It includes practical information to help Australians and their health professionals work out the types and
amounts of foods they should eat each day based on age, gender, body size, activity level and other factors,
such as pregnancy and breastfeeding status.
Scope and target audience

The information contained in the Eat for Health Program relates to people of all ages and backgrounds in
the general healthy population, including those people with common diet-related risk factors such as
being overweight.
This program does not apply to people with medical conditions requiring specialised dietary advice,
or to frail elderly people who are at risk of malnutrition.
Chapter 1: What is the Eat for Health Program?

Figure 1 Relationship between the documents in the Eat for Health program
www.eatforhealth.gov.au
EAT FOR HEALTH PROGRAM

Evidence products
Guidelines
A Review of the
Evidence to Address
Targeted Questions to
Inform the Revision of
the Australian Dietary
Guidelines (2011)
Australian Dietary
Guidelines (2013)
Infant Feeding
Guidelines (2012)
A Modelling System to
Inform the Revision of
the Australian Guide to
Healthy Eating (2011)
Health professional
resources
Australian Dietary
Guidelines
Infant Feeding
Guidelines
Australian Guide
to Healthy Eating
(Food Modelling Tool)
Educators guide
Review: Nutritional
Requirements and
Dietary Advice
Targeted for Pregnant
and Breastfeeding
Women (2013)
Summary booklet
for the Australian
dietary guidelines
Infant Feeding
Guidelines Literature
Review (2012)
Brochures for infants,

children, pregnant
women and adults
2003 edition of the

Dietary Guidelines
(rescinded)
Posters
Summary booklet for

the Infant Feeding
Guidelines
Consumer resources
Australian Guide
to Healthy Eating
(Food Modelling Tool)
Summary booklet
for the Australian
Dietary Guidelines
Brochures for infants,
children, pregnant
women and adults
Posters
Interactive web tools
Healthy eating
information such as
fact pages and tips
Interactive web tools

Healthy eating
information such as
fact pages and tips

Australia is a nation in which breastfeeding is protected, promoted, supported and valued by the whole of society.
Breastfeeding is the backbone of early nutrition and provides major public health benefits. The nutrition and growth
of infants has an important effect on early morbidity and mortality and there is increasing evidence of medium and
long-term effects on health and longevity.
All health workers should promote breastfeeding in the community and ensure that best practice is followed.
This will include providing families with all of the information and support they need for breastfeeding or when
mothers choose to use infant formula.
The Infant Feeding Guidelines 8 is aimed at health workers to assist them provide consistent advice to the general
public about breastfeeding and infant feeding. It supports optimum infant nutrition, providing a review of the
evidence and clear evidence-based recommendations on infant feeding.
The Infant Feeding Guidelines are relevant to healthy, term infants of normal birth weight (>2500g). Although
many of the principles of infant feeding described in this document can be applied to low birth weight infants,
specific medical advice is recommended for pre-term and underweight infants.
For further information on the content and process, download the Infant Feeding Guidelines from
www.eatforhealth.gov.au.

Chapter 1
Infant Feeding Guidelines Literature Review
The Infant Feeding Guidelines Literature Review 9 used a systematic approach to the literature on infant feeding
and provides the scientific basis for the recommendations in the Infant Feeding Guidelines.
For further information on the review of the evidence, download the Infant Feeding Guidelines Literature Review
from www.eatforhealth.gov.au.

The Australian Dietary Guidelines10 provide information on the types and amounts of foods, food groups and
dietary patterns that aim to promote health and wellbeing, and reduce the risk of diet-related conditions and
chronic disease. The Australian Dietary Guidelines are for use by health professionals, policy makers, educators,
food manufacturers, food retailers, researchers and all those interested in health and nutrition.
The content of the Australian Dietary Guidelines applies to all healthy Australians, as well as those with common
health risks such as excess weight. It does not apply to people who need special dietary advice for a medical
condition, or to the frail elderly.
The Australian Dietary Guidelines are an evolution of the 2003 Dietary Guidelines series, building upon their
evidence and science base. New evidence was assessed to determine whether associations between food,
dietary patterns and health outcomes had strengthened, weakened or remained unchanged.
The methods used to analyse the evidence were in accordance with international best practice. The Australian
Dietary Guidelines were further informed by substantial advances in the methodology for guideline development
and usability since publication of the previous series.
For further information on the content and process, download the Australian Dietary Guidelines from
Evidence Report A review of the evidence to address targeted questions to

inform the revision of the Australian dietary guidelines
The Evidence Report11 used a systematic approach to a literature review to answer targeted questions on food,
diet and disease/health relationships published in the peer-reviewed nutrition literature from 20022009.
Critical appraisal processes were followed to ensure rigorous application of the review methodology. Data were
extracted from included studies and assessed for strength of evidence, size of effect and relevance of evidence
according to standardised NHMRC processes. The components of the body of evidenceevidence base (quantity,
level and quality of evidence); consistency of the study results; clinical impact; generalisability; and applicability to
the Australian contextwere rated as excellent, good, satisfactory or poor according to standard NHMRC protocols.
A minimum of five high quality studies were required before a graded evidence statement was made.
The Evidence Statements were graded A to D according to standard NHMRC protocols.
Grade A (convincing association) indicates that the body of evidence can be trusted to guide practice.
Grade B (probable association) indicates that the body of evidence can be trusted to guide practice in
most situations.
Grade C (suggestive association) indicates that the body of evidence provides some support for the
recommendations but care should be taken in its application.
Grade D indicates that the body of evidence is weak and any recommendation must be applied with caution.
In this way, the Evidence Report was used to develop the graded Evidence Statements included in the Australian
Dietary Guidelines and evidence covered in Chapter 3 of this document. This document can be downloaded from

Food Modelling System A modelling system to inform the revision of the

The Food Modelling System12 updates the information provided in the Core Food Groups (1995).13 It describes
a range of computer-generated diets that translate key recommended dietary intakes included in the NHMRC
Nutrient Reference Values14 into dietary patterns to describe common types, combinations and amounts of
foods that can deliver nutrient requirements for each age and gender group of different height and activity
levels in the Australian population.
The dietary patterns were developed in consideration of the inter-relationships between nutrients, foods,
food groups and whole diets, with the aim of producing sets of food groups that combined to produce what
are called Foundation Diets. A range of models including omnivore and lacto-ovo vegetarian dietary patterns
were developed and primarily omnivorous dietary patterns were used to inform the Eat for Health Program.
The modelling also took into account usual patterns of intake using national nutrition surveys as well as primary
factors such as chronic disease. After consideration of existing scientific literature, some consideration was also
given to factors such as social equity and food culture to ensure that the models were practical and realistic.
The Foundation Diets include only foods from the Five Food Groups and an allowance for unsaturated spreads
and oils and are designed to provide all the nutrient needs of a particular age, gender or life stage within the
energy needs of the smallest, and most inactive member of that group. Foundation Diets can be built upon
to develop a Total Diet for an individual, which reflects the additional energy requirements related to the individuals
body size and activity levels, while allowing some flexibility for personal food preferences. These increased
energy requirements may be met by adding more serves of the Five Food Groups or unsaturated spreads and
oils or discretionary choices.
Some of the complexities of the modelling have been simplified for the final presentation of the Australian Guide
to Healthy Eating and Australia Dietary Guidelines (see page 6). For example, several different subgroups of
vegetables were modelled but the final recommendation of serves per day is for the vegetable and legumes/
beans group as a whole, with additional advice to choose across the various subgroups.
The Food Modelling System is discussed further in this document and can be downloaded from

Chapter 1

GUIDELINE 1
To achieve and maintain a healthy weight, be physically active and choose amounts of
nutritious food and drinks to meet your energy needs.
Children and adolescents should eat sufficient nutritious foods to grow and develop
normally. They should be physically active every day and their growth should be
checked regularly.
Older people should eat nutritious foods and keep physically active to help maintain
muscle strength and a healthy weight..
GUIDELINE 2
Enjoy a wide variety of nutritious foods from these five groups every day:
Plenty of vegetables, including different types and colours, and legumes/beans
Fruit
Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such as
breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley
Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans
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.
GUIDELINE 3
Limit intake of foods containing saturated fat, added salt, added sugars and alcohol.
a. Limit intake of foods high in saturated fat such as many biscuits, cakes, pastries,
pies, processed meats, commercial burgers, pizza, fried foods, potato chips,
crisps and other savoury snacks.
Replace high fat foods which contain predominantly saturated fats such as
butter, cream, cooking margarine, coconut and palm oil with foods which
contain predominantly polyunsaturated and monounsaturated fats such as oils,
spreads, nut butters/pastes and avocado.
Low fat diets are not suitable for children under the age of 2 years.
b. Limit intake of foods and drinks containing added salt.
Read labels to choose lower sodium options among similar foods.
Do not add salt to foods in cooking or at the table.
c. Limit intake of foods and drinks containing added sugars such as confectionary,
sugar-sweetened soft drinks and cordials, fruit drinks, vitamin waters, energy and
sports drinks.
d. If you choose to drink alcohol, limit intake. For women who are pregnant, planning
a pregnancy or breastfeeding, not drinking alcohol is the safest option.
GUIDELINE 4
Encourage, support and promote breastfeeding.
GUIDELINE 5
Care for your food; prepare and store it safely.


The Australian Guide to Healthy Eating (AGTHE) is a food selection guide and the primary educational and
promotional tool in the Eat for Health Program. It converts the scientific knowledge of food composition and
nutritional requirements for optimal health and wellbeing into a practical guide representing the proportion of
the Five Food Groups recommended each day. A population level approach to food guidance has been used to
develop the AGTHE, considering the food intakes and diet-related health problems of the population as a whole.
The development of the AGTHE was informed by the Food Modelling System12 and Australian Dietary Guidelines.10
It is designed for healthy Australians, including those with common health risks such as being overweight.
The AGTHE does not apply to people with specific medical conditions which require specialised dietary advice,
nor the frail elderly who are at risk of malnutrition.
The AGTHE can be downloaded from www.eatforhealth.gov.au.

Enjoy a wide variety of nutritious foods
from these five food groups every day.
Drink plenty of water.
Grain (cereal) foods,

mostly wholegrain
and/or high cereal
fibre varieties
Vegetables and
legumes/beans
Muesli
Polenta
Quinoa
Fettuccine
Penne
Red kidney
beans
Wheat flakes
Red lentils
Chickpeas
Red kidney
beans
Lentils
Mixed nuts
Chickpeas
Fruit
Lean meats and
poultry, fish, eggs,
tofu, nuts and seeds
and legumes/beans
Milk, yoghurt, cheese and/or
alternatives, mostly reduced fat
Use small amounts

Only sometimes and in small amounts
The nutritional rationale underpinning the Eat for Health Program

The Eat for Health Program groups foods primarily on the basis of their type and nutrient contribution. The main
distinguishing nutrients for each of the Five Food Groups are shown in Table 1, although foods within each group
also make significant contributions of other dietary components. Note that the grouping system is a simplification
for educational purposes and the foods within each group can vary.
The model on which the Five Food Groups is based assumes that foods within each grouping are eaten in
types not too dissimilar to the average intakes in Australia. The amounts recommended for consumption were
determined using the Food Modelling System12 and are based on the nutrient requirements for each age and
gender group of different height and activity levels in the population.
Table 1 Nutritional characteristics of the Five Food Groups
Food Group
name
Grain (cereal)
foods, mostly
wholegrain
and/or high
cereal fibre
varieties
Vegetables and
legumes/beans
Fruit
Milk, yoghurt,
cheese and/or
alternatives,
mostly reduced
fat
Lean meat and

poultry, fish,
eggs, tofu, nuts
and seeds,
legumes/beans
Main
distinguishing
nutrients
carbohydrate
protein
iron
dietary fibre
thiamin
folate
iodine
beta-carotene and
other carotenoids
vitamin C
folate
dietary fibre
vitamin C
dietary fibre
calcium
protein
riboflavin
vitamin B12
protein
iron
zinc
vitamin B12
(animal foods
only)
long chain omega
3 fatty acids
Other
significant
nutrients*
energy
magnesium
zinc
riboflavin
niacin
vitamin E
Carbohydrate
(potato, sweet
potato, sweet corn,
legumes)
magnesium
iron
potassium
carbohydrate
folate
beta-carotene
potassium
energy
fat
carbohydrate
magnesium
zinc
potassium
dietary fibre
(plant foods only)
energy
essential fatty
acids
niacin
vitamin E
(seeds, nuts)
* Some foods from the Five Food Groups (such as some bread, breakfast cereal and most cheese) can also contribute significant
amounts of sodium
Chapter 2: The nutritional rationale underpinning the Eat for Health Program
Chapter 2
CHAPTER 2
Messages and visuals used in the Eat for Health Program

Enjoying healthy choices
The message to enjoy a wide range of nutritious foods and to drink plenty of water recognises the importance of
appreciating the social, sensory and personal aspects of food and drink.
This message also emphasises that foods should be chosen from a range within and across each of the Five Food
Groups on average every day (for example, averaging out over a week and across different times of the year).
Eating healthy food should be an enjoyable experience.
Following the key recommendation to ensure variety is important for several reasons including:
1. Eating from a variety of food groups on average every day, in the proportions recommended, is likely to result
in a diet containing sufficient amounts of all nutrients essential for health. This will also decrease the risk of
consuming too much of any particular food component and minimise intakes of foods that should be eaten
less often. It is not necessary to eat from each food group at every meal.
2. The foods in each food group vary in the amount of particular nutrients and other beneficial components
they provide, and so achieving nutritional adequacy also depends on eating a variety of food from within each
group. For example, in the vegetables and legumes group, orange vegetables such as carrots and pumpkin
contain significantly more beta carotene than potatoes. Similarly, kangaroo, beef, lamb, mussels and oysters
are a better source of iron than most of the other foods in the meat, fish, poultry, eggs, tofu, nuts and seeds,
legumes/beans group. Nuts and seeds have more vitamin E and several other nutrients compared with
animal foods in this same group. By selecting a variety of foods each day, over the week and at different
times of the year, there is a greater likelihood of obtaining sufficient quantities of all nutrients.
3. Eating a variety of foods of different biological origin is also believed to be beneficial to health in many ways,
such as:
Dietary fibre is a constituent of plant foods that contributes to health, for example, dietary fibre from oats
or barley may be beneficial in causing a modest reduction in blood cholesterol level whereas dietary fibre
from wheat may assist bowel function.
Eating cruciferous vegetables such as broccoli, cabbage, cauliflower, brussels sprouts and bok choy may
be associated with protection against some cancers.
Some foods containing saturated fat may increase blood cholesterol levels, with high levels being a risk
factor for cardiovascular disease. Choosing foods from a variety of biological sources (both animal
and vegetable) helps ensure a variety of fats in the diet and a balance of the different types of fats.
What about healthy fats such as unsaturated spreads and oils?

Fats can increase the taste and textural pleasure of food and some oils made from fruits, seeds, grains or nuts
contain fatty acids that are essential for health. Foods containing essential fatty acids may also provide vitamins A,
D and E. The types of fats we include have different effects on our health, but all fats are high in kilojoules, so the
types and amounts of foods containing fat should be chosen carefully.
All Australians should include some foods that contain unsaturated fats in their usual dietary patterns. The amounts
depend on individual energy needs. The dietary modelling used to inform the Eat for Health Program included an
allowance for unsaturated spreads and oils to be included in the diet.12 See Chapter 4 for more information.
What are discretionary choices?

Foods in this category should be used only sometimes and in small amounts. Foods included as Discretionary
choices are not needed to meet nutrient requirements and do not fit into the Five Food Groups. Many discretionary
choices are also high in kilojoules, saturated fat, added sugars, added salt or alcohol. However, they can contribute
to the overall enjoyment of eating, often in the context of social activities and family or cultural celebrations. To help
avoid gaining excessive weight, most Australians need to be thoughtful about portion sizes of discretionary choices.
These foods should always be considered as extras in the context of energy requirements and when selecting a
healthy eating pattern.

Water is an essential dietary component and can be obtained from a wide variety of sources including plain water,
tea and coffee, liquid foods such as soups. Solid foods also supply water, especially many vegetables. More fluid
is needed with physical activity and in hot weather. Plain water is the best way to quench thirst, and tap water that
meets NHMRC Australian Drinking Water Guidelines15 is the most appropriate and affordable choice.
Proportion of the Five Food Groups in the diet

The foods that form the basis of a healthy diet are shown in the AGTHE, where the size of each segment of the
circle is a visual representation of the recommended proportion of the diet from each food group, based on the
average recommended daily serves for men and women 1950 years of age.
These proportions do not equate to the relative weight of foods to be eaten each day as food group serve sizes
vary across groups. For example, vegetable serves are 75g while fruit serves are 150g. Information using the
guide to achieve a healthy eating pattern and total energy needs is contained in Chapters 5 and 6.
Foods illustrated for each of the Five Food Groups

The ranges of foods illustrated in the Five Food Groups in the Eat for Health Program were chosen to:
reflect foods commonly consumed in Australia
represent the range of foods within each food group
be affordable
reflect the nature of the food supply, including fresh and packaged foods
offer ideas for shifts towards healthier eating, that include increasing variety and using wholegrain and lower
fat products
be consistent with the recommendations for choosing foods that are high in dietary fibre, low in saturated fat,
without added sugars and minimal or no added salt.
Chapter 2: The nutritional rationale underpinning the Eat for Health Program
Chapter 2
Where does water fit in?
CHAPTER 3
The Five Food Groups

The Australian Dietary Guidelines provide evidence-based advice about the amount and types of foods we need
to eat for health and wellbeing. The Australian Dietary Guidelines are the source for the health-related statements
outlined within this chapter.10
Chapter 3
It is helpful to get to know what foods and drinks fit within the Five Food Groups and the recommended serving
sizes and serves per day required for optimal health and wellbeing.
What is a serve?
The serve size is a set amount that doesnt change. It should be used along with the
serves per day information to work out the total daily amount of food required by
individuals from each of the Five Food Groups.
What is a portion size?
Portion size is different. This is the amount individuals actually eat and this will depend
on energy requirements. Individuals who eat portions that are smaller than the serve
size will need to eat from the food group more often. Those individuals whose portion
sizes are larger than the serve size will need to eat from that food group less often.
Enjoy plenty of vegetables, including different types and

colours and legumes/beans every day
Vegetables come from many different parts of plants, including the leaves, roots, tubers, flowers, stems, seeds
and shoots. Some varieties which are not strictly vegetables from the botanical aspect, are included in this group
because they are used as vegetables. For example, tomatoes and pumpkin are the fruit of the plant and sweet
corn is a grain/cereal, but these are included in the vegetable group.
Legumes are the seeds of plants from the Leguminosae family. These vegetables are eaten in the immature form
as green peas and beans, and the mature form as dried peas, beans, lentils and chick peas.
Including plenty of vegetables of a variety of different types and colours, and legumes/beans in the diet can
provide a range of nutrients that may help reduce the risk of obesity and some chronic diseases including heart
disease and some cancers. Because of their low energy density, diets which are high in a variety of vegetables
and legumes/beans are especially important in helping to maintain a healthy weight. See Table 2 for examples of
vegetables and legumes/beans.
Vegetables and legumes/beans are a good source of vitamins, minerals, dietary fibre and legumes/beans and
a few vegetables, such as potatoes, sweet potatoes and green peas, also provide carbohydrate. All vegetables
provide vitamin C, with capsicum, broccoli, cauliflower, cabbage, Asian greens and tomatoes particularly high in
this vitamin. Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin are an especially good
source of carotenes with beta carotene converted in the body to vitamin A. Green vegetables (including some
salad vegetables), beetroot, cauliflower, asparagus, dried peas, beans and lentils are good sources of folate.
Legumes/beans are also a good source of protein, iron, zinc and carbohydrate.
Chapter 3: The five Food groups

11
Over the week, include the following sub-groups in the diet:

dark green or cruciferous vegetables such as bok choy, spinach, broccoli, cauliflower, cabbage, brussels sprouts
orange vegetables such as sweet potato, pumpkin, carrots
salad vegetables such as lettuce, tomato, cucumber, capsicum
starchy vegetables such as potatoes, sweet potato, taro, corn
legumes such as dried peas, beans, lentils, chick peas.
Choose vegetables in season as they will be more readily available, and of higher quality and better value.
Fresh, frozen, canned or dried varieties are part of this group, but choose canned varieties without added salt
where available. Limit intake of fried vegetables such as potato and vegetable chips and crisps which add extra
kilojoules. Chips and crisps are included in discretionary choices, see Chapter 4.
How much from the vegetables, legumes/beans group is needed?

The minimum recommended intake ranges from 2 serves a day for 23 year olds to 4 serves a day for
48yr olds, 5 serves a day for older children and adolescents, 56 serves for adults including pregnant women
and 7 serves for lactating women.
Additional amounts can be included as desired but extra quantities of starchy vegetables will depend on energy
needs (age, activity levels and body size). Use the information in Chapter 5 to work out the minimum number of
serves individuals should include each day.
Table 2 Examples of vegetables and legumes/beans
Dark green or cruciferous

Asparagus
Basil
Broccoli
Brussels sprouts
Broccoflower
Bok choy and other Asian greens
Cabbages, all types,including red
Cauliflower
Chicory
Chives
Kale
Lettuce such as cos, mignonette
Parsley
Silverbeet
Snowpeas
Spinach
Water spinach
12
Root/tubular/bulb
vegetables
Artichoke
Bamboo shoots
Beetroot
Carrots
Cassava
Celeriac
Fennel
Garlic
Ginger
Leeks
Onions
Parsnip
Potato
Radish
Shallots
Spring onions
Swede
Sweet potato
Taro
Turnip

Legumes/beans
Other vegetables
Black beans
Black-eyed beans
Borlotti beans
Cannellini beans
Chickpeas
Faba beans
Lentils
Lima beans
Lupin beans
Pinto beans
Red kidney beans
Split peas
Soy beans
Tofu
Avocado
Bitter melon
Capsicum
Celery
Chilli
Choko
Cucumber
Eggplant
Green beans
Green peas
Mushrooms
Okra
Pumpkin
Sprouts
Squash
Sweetcorn
Tomato
Zucchini
What is a serve of vegetables (100350kJ)?

A serve of vegetables is approximately 75g:
cup of cooked green or orange vegetables (for example broccoli, spinach, carrots or pumpkin)
cup cooked, dried or canned beans, peas or lentils (preferably with no added salt)
1 cup of green leafy or raw salad vegetables
cup of sweetcorn
medium potato other starchy vegetables (for example sweet potato, taro or cassava)
Chapter 3
1 medium tomato
Fruit
A wide variety of fruit is available in Australia. Most fruit forms from the flower and contains the seeds of the
plant. Some vegetables such as pineapple or rhubarb are included in this group because they are used as fruit.
Most fruit is sweet because of its natural sugars.
Including fruit in the diet each day may help to reduce the risk of some chronic diseases, including heart disease
and some cancers. Because of their low energy density, diets which include relatively higher amounts of fruit may
also help to maintain a healthy weight. See Table 3 for examples of fruit.
Fruit is a good source of vitamins, including vitamin C and folate. Fruit also provides potassium, dietary fibre and
carbohydrates in the form of natural sugars. Edible skins are especially high in dietary fibre, but dietary fibre is also
in the fruit flesh.
All fresh, frozen and canned fruits are part of this group but for canned varieties look for varieties that are canned
in fruit juice rather than with added sugars or syrup. However, the fruit juice used for canning can be high in
naturally occurring sugars.
Fruit juices belong to this group, but most have lost the dietary fibre found in fresh fruit. Fruit juices are also acidic
and frequent consumption may increase the risk of dental erosion. Dried fruit can be used but because it has a
lower water content, it is more energy dense than fresh fruit. Dried fruit can also stick to the teeth and increase
the risk of dental decay.
Eat a wide variety of fruit such as:
pome fruits such as apples and pears
citrus fruit such as oranges, mandarins and grapefruit
stone fruit such as apricots and peaches
tropical fruit such as bananas, mangoes, pawpaw, and pineapple
berries
other fruits such grapes or passionfruit.
Choose fruits in season for better value, quality and availability.
How much from the fruit group is needed?

The minimum recommended amount ranges from 1 serve a day for 23 year olds to 1 serves a day for 48 year
olds, and 2 serves a day for all older children, adolescents and adults, including pregnant and lactating women.
Additional amounts can be included depending on energy needs (age, activity levels and body size). Use the
information in Chapter 5 to work out the minimum serves per day individuals will need.

13
What is a serve of fruit (350kJ)?

A serve of fruit is about 150g, for example:
1 medium apple, banana, orange or pear
2 small apricots, kiwi fruits or plums
1 cup diced or canned fruit (with no added sugar)
or occasionally as a substitute for other foods in the group
cup (125ml) 100% fruit juice (no added sugar)
30g dried fruit (for example 4 dried apricot halves or 1 tablespoons of sultanas)
Table 3 Examples of fruit
Citrus
Pome
Tropical
Berries
Stone
Other
Grapefruit
Lemon
Lime
Mandarin
Orange
Tangerine
Apple
Loquat
Pear
Quince
Banana
Guava
Mango
Melon
Pineapple
Pawpaw
Rambutan
Blackberry
Blueberry
Loganberry
Raspberry
Strawberry
Apricot
Cherry
Nectarine
Peach
Plum
Feijoa
Fig
Grapes
Kiwifruit
Lychee
Melons
Passionfruit
Pomegranate
Grain (cereal) foods, mostly wholegrain and/or high cereal

fibre varieties
Foods in this group come from grains like wheat, oats, rice, rye, barley, millet, quinoa and corn. The grains can
be cooked and eaten whole, rolled, ground into flour to make a variety of cereal foods such as bread, pasta and
noodles, or made into breakfast cereals.
Consumption of grain (cereal) foods, mostly wholegrain and/or high cereal fibre, may help reduce the risk of heart
disease, type 2 diabetes, excessive weight gain, and some cancers. See Table 4 for examples of grain (cereal)
foods.
The nutrients provided by the foods in this group include carbohydrates, protein, dietary fibre and a wide range of
vitamins and minerals including folate, thiamin, riboflavin, niacin, vitamin E and iron.
Some foods in this group may have nutrients added during processing. For example, in Australia, food regulations
require that vitamin B1 (thiamin) and folic acid be added to wheat flour used for breadmaking. Salt used in
breadmaking must be iodised. Most breakfast cereal manufacturers also voluntarily add some vitamins and
minerals to their products.
This group includes both refined and wholegrain varieties of grain (cereal) foods. Wholemeal or wholegrain varieties
are preferable because they provide more dietary fibre, vitamins and minerals than refined grain (cereal) foods.
Grain (cereal) foods which have relatively large amounts of added fats and sugars and/or salt such as cakes,
muffins and biscuits are not included in this group but are classified under discretionary choices.
14

Breads
Breakfast cereals
Grains
Other products
Crispbreads
Damper
English muffins
Focaccia
Lavash
Naan
Pita and other flat breads
Rye
White
Wholegrain
Wholemeal
Ready to eat:
Muesli (untoasted)
Oats
Porridge
Whole wheat biscuits
Wholegrain and/or high
cereal fibre flaked cereals
Barley, pearl barley

Buckwheat
Bulgur
Corn, polenta
Cous cous
Flours made from grains
Millet
Quinoa
Rice
Rye
Semolina
Sorghum
Spelt
Triticale
Wheat
Wheatgerm
Crumpets
Noodles
Pasta
Popcorn (plain)
Chapter 3
Table 4 Examples of grains (cereal) foods
How much from the grains (cereal) foods group is needed?

The minimum amount needed ranges from 4 serves a day for 28 year olds to 7 serves a day for older
adolescents. For women, recommended intake ranges from 3 serves a day for those over the age of 70,
to 6 serves a day for women less than 50 years of age. Recommended intake of grain (cereal) food for
pregnant and breastfeeding women is 89 serves a day. For men, recommended intake ranges from 3 serves
a day for those over the age of 70 years to 6 serves a day for younger men.
Additional amounts can be included depending on energy needs (age, activity levels and body size). Use the
information in Chapter 5 to work out the minimum serves per day individuals will need.
To some people these quantities may seem generous; however, some of the serving sizes are modest and the
recommended quantities of these foods, like those in each of the other food groups, should be consumed in
preference to discretionary choices.
What is a serve of grain (cereal) foods (500kJ)?

1 slice of bread (40g)
medium roll or flat bread (40g)
cup cooked rice, pasta, noodles, barley, buckwheat, semolina, polenta, bulgur or quinoa (75120g)
cup cooked porridge (about 120g)
2/3 cup wheat cereal flakes (30g)
cup muesli (30g)
3 crispbreads (35g)
1 crumpet (60g) or a small English muffin or plain scone (35g).
*Choose mostly wholegrain and/or high cereal fibre varieties

15
Lean meats and poultry, fish, eggs, tofu, nuts and seeds,
and legumes/beans
The wide variety of foods in this group includes all kinds of lean meats, poultry, fish, eggs, tofu, nuts, seeds and
legumes/beans. In general, the foods in this group are a good source of many nutrients including protein, iron, zinc
and other minerals and vitamins of the B group. Vitamin B12 is only found in animal-based foods unless it has been
added to fortify a plant-based product. Nuts and seeds can also provide valuable essential fatty acids and vitamin E.
See Table 5 for examples of lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans.
Within this group, lean meats are a particularly good source of iron, zinc and vitamin B12. Consumption of no more
than 455g per week of cooked lean red meat is recommended since regular consumption of large quantities of
red meat (100120g/day) may be associated with an increased risk of colorectal cancer.
The iron and zinc in lean meat, poultry and fish is more easily absorbed by the body than the iron and zinc from
eggs and plant foods. Iron is especially important during infancy and for growing children, adolescent girls,
pregnant women, women of child-bearing age and endurance athletes.
Fish and seafood are a valuable source of long chain omega-3 polyunsaturated fatty acids, although the amount
varies with the species. Fish such as herrings, sardines and salmon and all Australian fish and seafood are
regarded as good sources. Some imported fish may have lower levels of long chain omega-3 polyunsaturated
fatty acids compared with Australian seafood. Regular consumption of fish may be associated with reduced risk
of heart disease, stroke, dementia and age-related macular degeneration. Include about 2 serves of fish or
seafood a week. Meat from grass-fed animals also contains some long chain omega-3 fatty acids but at a
lower level than in most fish.
Fresh, frozen and canned varieties of meats, poultry or fish are in this group, but choose canned varieties that
are low in fat and without added salt. Processed meats high in fat or sodium such as salami or mettwurst are
not part of this food group. They are classified as discretionary choices, see Chapter 4 for further information.
Sausages vary in their composition, and may include cereals and other components. They may count as a
meat serve if they are salt and fat reduced and made mostly from lean meat, or as a discretionary choice for
regular sausages.
Eggs provide a low cost, easy to prepare source of protein and other nutrients.
Legumes provide many of the same nutrients as meats, poultry, fish and eggs so have been placed in this food
group, as well as with the vegetables group. Nuts and seeds can provide protein, essential fatty acids and a
range of minerals, vitamins and phytochemicals but servings are smaller due to their more concentrated kilojoule
content. For those who do not eat meat, fish, dairy foods or eggs, including nuts/seeds, and legumes (or tofu)
and grains in meals can provide adequate protein and other nutrients. Lacto-ovo vegetarian diets that include
milk products, eggs, nuts/ seeds, and legumes can provide all of the essential nutrients required for health.
Table 5 Examples of lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans
Lean meats
Lean
poultry
Fish,
seafood
Eggs
Nuts and seeds
Beef
Bush birds
Clams
Chicken eggs
Kangaroo
Chicken
Crab
Duck eggs
Lamb
Duck
Fish
Almonds, Brazil nuts, cashews, chestnuts,

hazel nuts, macadamia nuts, pine nuts,
peanuts, pecans, pistachios, walnuts
Lean, lower
salt sausages
Emu
Lobster
Pork
Goose
Mussels
Turkey
Oysters
Veal
Prawns
Scallops
16

Nut spreads
Pumpkin, sesame and sunflower seeds
Tahini
Legumes/
beans
All beans
Chickpeas
Lentils
Split peas
Tofu
How much from the Lean meat and poultry, fish, eggs, nuts and seeds, legume/beans
group is needed?
The serves for children and adults ranges from 1 to 3 serves a day depending on age to 3 serves a day
recommended in pregnancy when extra protein, iron and zinc are required.
One choice might be to select up to half the serves from this food group as lean meat this equates to a weekly
total intake of approximately 455g cooked weight (600700g raw weight) for older children, adolescents and adults.
Choose around 2 serves a week of fish or seafood, especially oily fish.
Other choices include lean poultry, eggs or tofu, legumes, seeds or nuts.
Chapter 3
If all animal-based choices are omitted from the diet, alternative iron/zinc-rich choices will include legumes, tofu,
nuts/seeds, wholegrains and green vegetables.
Whole nuts and seeds are not recommended for children aged 3 years or under because of potential choking
problems. Paste from nuts and seeds such as peanut butter can be included after 6 months of age.
Use the information in Chapter 5 to work out the minimum serves per day individuals will need.
What is a serve of lean meat and poultry, fish, eggs, tofu, nuts and seeds,
legumes/ beans (500600kJ)?
65g cooked lean meat (about 90100g raw weight of beef, veal, lamb, pork, kangaroo or goat)
80g cooked poultry (about 100g raw weight of skinless chicken or turkey)
100g cooked fish fillet (about 115g raw weight) or small can of fish
2 large eggs (120g)
1 cup (150g) cooked or canned legumes/beans such as lentils, chick peas or split peas (preferably with
no added salt)
170g tofu
30g nuts, seeds or peanut or almond butter or tahini or other nut or seed paste (no added salt)
Some people may like to eat meat, poultry or fish in larger serve sizes than the sample serves above. This is
easily accommodated by adjusting serve sizes or numbers of serves over the week. For example, instead of a
65g cooked serve of lean meat each day, 130g cooked weight could be included every second day.
Milk, yoghurt, cheese and/or their alternatives, mostly reduced fat

Milk, yoghurt and cheeses are important foods and their consumption may help reduce risk of high blood
pressure, heart disease, stroke, type 2 diabetes and some cancers. The foods in this group are an excellent source
of calcium; very few other foods in the Australian diet contain as much of this important nutrient. These foods are
also a good source of other nutrients including protein, iodine, riboflavin and vitamin B12. See Table 6 for examples
of milk, yoghurt, cheese and/or their alternatives.
However, the milk, yoghurt, cheese group can increase the saturated fat and energy content of a diet if mostly full
fat products are chosen. Therefore, the best choices for most people two years and over, are low or reduced fat
milk, yoghurts and cheeses.
A wide range of milk and yoghurt products is available with varying fat levels. Milk can be fresh, dried, evaporated,
or UHT long-life.
Full fat cheese should be limited to two to three serves a week, or replaced with cheeses that have reduced levels
of fat. Some cheeses such as cottage cheese or fetta have less calcium than most other cheeses per unit weight.
Fetta can also be particularly high in salt.

17
Other milk-based products such as ice cream and fromage frais and dessert style custards contribute some calcium
to the diet, but may be relatively high in saturated fat and added sugar. These products are therefore classified
under as discretionary choices.
For most adults, the best choices are reduced fat milk, yoghurts and cheeses.
Infants under the age of 12 months should not be given cows milk as a drink, although this can be served in small
quantities with cereal and in meals. Breastmilk or specially prepared infant formula should be given to infants
under 12 months of age as the main milk source.
Regular full fat milk, yoghurts and cheese varieties should be used between the ages of 12 years. At this age
children receive a large proportion of their energy needs from milk, and using reduced fat varieties could limit the
energy needed for growth. After 2 years of age, when children are eating a more varied diet, reduced fat varieties
of milk and alternatives are suitable.
Alternatives to milk, yoghurt and cheese can be used in place of dairy products, but choose varieties with added
calcium, such as calcium-enriched soy or rice drinks. Check the nutrition information panel on the label of these
products to ensure they contain at least 100mg of added calcium per 100ml. Some foods from other groups can
also be used to compensate for the use of these alternative foods. For example, canned fish with bones (such as
sardines, herrings or salmon), almonds or tofu are rich sources of calcium. Seafood (especially mussels, oysters
and prawns) and many plant foods (especially seeds, grain-based foods, and vegetables) also contain smaller
amounts of calcium.
Some people elect to follow a dairy food free or milk-free diet because of a diagnosed or suspected milk allergy,
an intolerance to lactose (the natural sugar in milk), or out of concern that milk increases mucous production.
If allergies and intolerances are diagnosed by a doctor and dairy products must be avoided, an Accredited
Practising Dietitian can advise about alternative sources of calcium. There is no scientific evidence of a link
between milk and mucous production.
How much from the Milk, yoghurt, cheese and alternatives group is needed every day?
The minimum recommended amount of milk, yoghurt, cheese or alternatives ranges from 12 serves a day for
children up to 8 years old, 23 serves a day for older children and adolescents; 2 serves a day in younger
adults, pregnant and breastfeeding women; and from 34 serves a day in older adults, particularly women.
Use the information in Chapter 5 to work out the minimum serves per day individuals will need.
Some additional serves from this group can be included in the overall diet instead of discretionary choices, to
account for the additional energy needs of more active people and/or those who are taller.
Table 6 Examples of milk, yoghurt, cheese and/or their alternatives
Milks
Yoghurt
Cheese
All long life milks
All yoghurts including reduced fat or

full cream, (without added sugar)
Cheddar
Soy yoghurt (calcium fortified)
Gouda
All reduced fat or full cream milks,

preferably unflavoured types
Buttermilk
Evaporated milk
Powdered milk
Soy or other beverages (fortified with
at least 100mg calcium/100ml)
18

Edam
Ricotta
Soy cheeses (calcium fortified)
What is a serve of milk, yoghurt, cheese and alternatives (500600kJ)*?

1 cup (250ml) fresh, UHT long-life or reconstituted powdered milk or buttermilk
cup (120ml) evaporated milk
2 slices, or 4x3x2cm piece (40g) hard cheese
cup (120g) ricotta cheese
cup (200g tub) yoghurt
1 cup (250ml) soy beverage or beverages made from rice or other cereals which contain at least 100mg of
added calcium per 100ml
If you do not consume any foods from this group, try the following foods, which contain the same amount of
calcium as a serve of milk, yoghurt, cheese or alternatives (note: the energy content of some of these serves may
be higher so take account of this in the overall diet)
100g (about cup) almonds with skin
45g sardines, canned in water (about 12 sardines)
7580g (about 1/ 3 cup) canned pink or Australian salmon with bones
Seafood, especially mussels, oysters and prawns and most plant foods, especially seeds, grain-based foods and
green leafy vegetables also contain smaller amounts of calcium.
Water
Water is essential for life. It is required for digestion, absorption and transportation, as a solvent for nutrients, for
elimination of waste products and to regulate body temperature. Water is constantly lost from the body and needs
to be replaced.
Water requirements vary with age and at some life stages. Water turnover is higher in infants and young children
than in adults. Breast milk or infant formula should be the main drink in the first 12 months. Exclusively breastfed
infants do not require additional fluids up to 6 months of age. For formula-fed infants, cooled boiled tap water may
be used if additional fluids are needed from birth. From around 6 months, small amounts of cooled boiled water
can supplement breast milk.
Pregnant and breastfeeding women have a slightly increased water requirement compared with other women
because of the needs of the foetus or baby and other changes that occur in the body during pregnancy and lactation.
Older people can experience dehydration if they have an inadequate intake of water or other drinks. The normal
decline in kidney function with age, plus hormonal changes, decreased perception of thirst, some medications,
cognitive changes, limited mobility and increased use of diuretics and laxatives may lead to reduced hydration in
older people. These changes may be normal adaptations of the ageing process but the outcomes of dehydration in
the elderly are serious and include cognitive impairment, functional decline, falls or stroke.
How much water is needed?

Adequate fluid consumption is an integral component of a healthy diet. Water is a good source of fluids and has
the advantage of not adding energy to the diet. The NHMRC Nutrient Reference Values14 contain guidance on the
intake of water that can be consumed over the course of a day. However there is no single recommended intake,
as water requirements at any one time will vary depending on climate, physical activity, body surface area and
individual metabolism. Total water requirements include the water content of foods as well as fluids.
The following intakes can be used as a general guide for fluids: about 45 cups of fluids a day for children up to
8 years, about 68 cups for adolescents, 8 cups for women (9 cups in pregnancy and lactation) and about 10 cups
for men.
It is preferable to meet most fluid needs by drinking plain water. Many commonly consumed fluids such as
tea and coffee provide water, although large quantities can have unwanted stimulant effects in susceptible
people. Australian tap water is an ideal option because it is inexpensive and meets high palatability and hygiene
standards.14 Most tap water in Australia is fluoridated, which has been shown to be a safe and effective public
health measure. Fluoridation of tap water provides an additional benefit for development of strong teeth and
bones, making it a good choice to ensure adequate hydration.

19
Chapter 3
*Choose mostly reduced fat varieties
CHAPTER 4
What about other foods and drinks?
Allowance for unsaturated spreads and oils

Fats in the diet provide energy and some provide essential unsaturated fatty acids and fat-soluble vitamins
such as vitamins A and E. Fats can be categorised as saturated fats, polyunsaturated fats and monounsaturated
fats. Polyunsaturated fats can be further divided into omega-3 and omega-6 types.
Chapter 4
Where possible, replace foods containing saturated fats with foods that have polyunsaturated and
monounsaturated fats, which can benefit blood cholesterol levels. Essential unsaturated fatty acids are found
in foods from the main food groups, especially from seeds, nuts, avocado, fish, lean grass-fed meat, poultry,
some eggs, legumes/beans and oats. Sunflower, safflower, soybean, cottonseed, sesame, corn and grapeseed
oils, and spreads made from these oils, contain predominantly polyunsaturated fats. Canola, macadamia nut,
peanut, rice bran and olive oils, and spreads made from these oils, contain mainly monounsaturated fats.
Including small amounts of polyunsaturated and monounsaturated spreads and oils in cooking or in salad
dressing or using a spread, or small amounts of nuts and seeds, can provide essential fatty acids and some
fat-soluble vitamins.
How much unsaturated spreads and oils can I include in my diet?

The foods that provide unsaturated fat are also high in kilojoules, so the amount consumed will usually need
to be small to be in balance with total energy needs, see Chapter 5. The modelling12 used to inform the Eat for
Health Program included an allowance of unsaturated spreads and oils or extra quantities of the nuts and seeds
from which they are made as follows:
4 serves [2840g] per day for men less than 70 years of age
2 serves [1420g] per day for women over 18 years of age and men older than 70 years of age
2 serves [1420g] per day for adolescents 1418 years of age
1 serves [1115g] per day for children 1213 years
1 serve [710g] per day for children 312 years of age
serve [45g] per day for children 23 years of age.
What is a serve of unsaturated spreads and oils (250kJ)?

10g polyunsaturated spread
10g monounsaturated spread
7g monounsaturated or polyunsaturated oil, for example olive, canola or sunflower oil
10g tree nuts or peanuts or nut pastes/butters.
Chapter 4: What about other foods and drinks?

21
Discretionary choices are not an essential or necessary part of our dietary patterns. These foods and drinks appear
in the bottom right-hand corner of the Australian Guide to Healthy Eating (see page 6).
Discretionary choices are high in saturated fat (natural or added) and/or added sugars or salt or alcohol. These foods
and drinks can contribute many kilojoules and displace other more nutritious foods from the diet. Many have low
levels of essential nutrients. Consumption of foods and drinks high in saturated fat, added sugars, added salt
or alcohol may be associated with increased risk of obesity and chronic disease such as heart disease, stroke,
type 2 diabetes, and some forms of cancer. However, when consumed in occasional small amounts, these foods
and drinks can add to variety and enjoyment. See Table 7 for examples of discretionary choices.
Australian adults get nearly 36% and children get nearly 41% of their kilojoules from these foods16, 17. This distorts
the diet and if these foods are included, they should be chosen only occasionally and in small amounts.
How many discretionary choices can individuals include in a healthy diet?

The pattern of intakes from the Five Food Groups recommended for people of varying age/gender and life stages
outlined in Chapter 5 will provide all the nutrients required. To meet their kilojoule (energy) needs, those who
are not above their healthy weight, and are more active or taller than others will need extra food over this basic
recommendation.
The ideal choice is to make up any extra energy needs from foods in the basic Five Food Groups, particularly
wholegrain cereals, vegetables, including legumes/beans and fruit. However, some discretionary choices can be
used. For most people 0 to 3 serves a day will be suitable, depending on age, height and activity level.
For children or adults who are the youngest in their age band and also largely inactive, there is little or no room for
these foods in the diet if excess weight gain is to be avoided.
For younger children, up to about 8 years of age, discretionary choices are best avoided or limited to no more than
serve a day unless the child is taller or more active, in which case they could have 02 serves a day.
Older children and adolescents who are more active and not above their healthy weight range, could have extra
servings from the Five Food Groups and/or a combination of 02 serves a day of discretionary choices.
Older adolescents who are still growing and/or very active could increase discretionary choices up to 3 serves
or more a day.
For adults, the recommendation ranges from 0 to 23 serves a day for men and 0 to 22 serves a day for
women depending on activity and height.
Note that many foods in the discretionary choices category have the potential to contribute to dental decay and
so should be consumed when teeth can be cleaned soon after consumption.
22

What types of food are included in this category?

Table 7 Examples of foods and drinks in the discretionary choices category
Higher saturated fat
Higher saturated fat

and added sugars
High alcohol
Energy drinks
Bacon, ham
Biscuits
Beer
Fruit drinks
Butter, cream, ghee
Cakes
Liqueurs
Honey
Certain tacos, nachos, enchilada
Chocolate/bars
Mixed alcoholic drinks
Jams, marmalade
Commercially fried foods
Dessert style custards
Port
Some sauces
Commercial burgers
Doughnuts
Sherry
Sports drinks
Crisps and extruded snacks
Iced buns
Spirits
Sugar
Dairy blends
Ice cream
Wines
Sugar confectionary
Frankfurts
Muesli bars
Sweetened soft drinks and cordials
Fried hot chips
Puddings
Sweetened waters and iced teas
Meat pie or pastie
Slices
Syrups
Pastry
Some confectionary
Pizza
Some sauces
Processed meats
Sweet muffins
Quiche
Sweet pastries
Salami/mettwurst
Sweet pies and crumbles
Chapter 4
Higher added sugars
Sausages (regular)
Some crackers
Some sauces
Spring roll
What is a serve of discretionary choices?

A serve of discretionary choices provides about 600 kJ.
Examples are:
2 scoops (75g) ice-cream
2 tablespoons (40g) cream
2 slices (5060g) processed meats, salami

or mettwurst
1 tablespoon (20g) butter
1 thick or 2 thin (5070g) regular sausages
200ml wine (2 standard drinks; but note this is

1 glass for most Australian wines)
snack size packet (30g) salty crackers or crisps
60ml spirits (2 standard drinks)
23 (35g) sweet biscuits
600ml light beer (1 standard drinks)
1 (40g) doughnut
400ml regular beer (1 standard drinks)
1 slice (40g) plain cake or small cake-type muffin
1 can (375ml) soft drink
56 (40g) sugar confectionary/small lollies
(60g) commercial meat pie or pastie
1 tablespoons (60g) jam/honey
12 (60g) fried hot chips
small bar (25g) chocolate

None of these foods are necessary for a healthy diet.

23
Alcohol
Alcoholic drinks fit into the discretionary category as they have no essential nutrients to contribute. They should be
consumed only in small amounts or not at all. Alcohol is not recommended for children, adolescents or pregnant
or breastfeeding women.
Even small amounts of alcohol can be associated with increased risk of some cancers. Alcoholic drinks such as
beer, wines, spirits and fortified wines increase the energy content of the diet while diluting the density of nutrient
intake. In particular, sugar-sweetened alcoholic drinks may increase the risk of excessive weight gain.
If alcohol is included in the diet, its intake should be limited. The NHMRC Australian Guidelines to Reduce Health
Risks from Drinking Alcohol 18 recommend that for healthy men and women, drinking no more than two standard
drinks on any day reduces the lifetime risk of harm from alcohol-related disease or injury. In addition, drinking no
more than four standard drinks on a single occasion reduces the risk of alcohol-related injury arising from that
occasion.
For children, the guidelines advise parents and carers that children under 15 years of age are at the greatest risk
of harm from alcohol and that for this age group, not consuming alcohol is especially important. For young people
aged 1517 years, the safest option is to delay the initiation of drinking for as long as possible.
For women who are pregnant, planning a pregnancy or breastfeeding, not drinking is the safest option.
What about mixed foods?

Mixed foods and meals can be classified into the Five Food Groups and discretionary choices if you know what
they are made from and the cooking methods used. Examples are given below in Table 8.
Table 8 Estimating serves for mixed foods
Grain
(cereal)
foods
Vegetables
legumes/
beans
Fruit
Milk
yoghurt
cheese and
alternatives
Lean meats
and poultry,
fish, eggs, tofu,
nuts and seeds
legume/bean
Unsaturated
spreads
Discretionary
and oils
choices
Beef salad
sandwich
Bread (2 slices)
2 serves
Beef (65g)
1 serve
Tomato
3 slices (40g)
serve
Lettuce and
cucumber ( cup)
serve
Polyunsaturated
margarine
(2 teaspoons)
Total serves
24
1 serve
2 serves
serve

1 serve
1 serve
Grain
(cereal)
foods
Vegetables
legumes/
beans
Fruit
Milk
yoghurt
cheese
and
alternatives
Lean meats
and poultry,
fish, eggs, tofu,
nuts and seeds
legume/bean
Unsaturated
spreads
Discretionary
and oils
choices
Pizza
3 serves
Vegetable oil
(1 tablespoon)
1 serve
Cheese (40g)
1 serve
Tomato (38g)
serve
Mushroom,
capsicum
and onion
serve
Pineapple (75g)
serve
Chicken (40g)
Total serves
Chapter 4
Flour ( cup)
serve
3 serves
serve
serve
1 serve
serve
1 serve
serve
1 serve
Hamburger
with a
bucket of
hot chips
Medium bread
roll or bun
2 serves
Lean beef
patty, fried in
oil (100g)
Tomato, onion,
lettuce (35g)
serve
Hot chips
(bucket)
Total serves
2 serves
2 serves
serve
1 serves
1 serve
2 serves

25
CHAPTER 5
Energy and nutrient requirements

Few people eat exactly the same way each day and it is common to have a little more on some days than
others, but the average recommendations are provided per day in this Chapter to help make it easier to put
into practice. There are many different ways to combine foods according to the Eat for Health Program to meet
nutritional requirements and produce health benefits. For sample meal plans, see Appendix 1.
Foundation Diets
In the Eat for Health Program, dietary patterns based on the Five Food Groups were derived for people over
6 months of age and called Foundation Diets. They provide the nutrient needs for a particular age, gender or
lifestyle group but within the energy needs of the least active and smallest person in that group.12
The dietary patterns take into account factors such as current dietary intakes, cultural acceptability, some
aspects of environmental sustainability and factors that affect food security (availability, accessibility and
affordability). The aim is to formulate dietary patterns that are practical, realistic and achievable.
The dietary patterns were modelled on a weekly basis, as it is not necessary to eat exactly the same way
each day. It is possible to have a bit more on one day and a bit less on another. However, in the tables,
the recommendations are shown on a per day basis as this may be easier for people to remember and
implement.
Chapter 5
Total Diets
To account for their height, age and physical activity level, many people need more food than indicated in
the relevant Foundation Diet. The dietary patterns which meet energy requirements are called Total Diets.
For the smallest, least active adults in each age and gender group and the youngest least active children in
each age and gender group, the Foundation Diets are the same as the Total Diets; that is, these groups cannot
consume any additional foods beyond the Foundation Diets without exceeding energy requirements and
contributing to excess weight gain.12
In this Chapter there are tables to help people estimate how much extra energy they will need depending on
their height, age (especially for children) and activity levels.
Ideally, most of the additional foods for Total Diets should be chosen from vegetables and legumes/beans,
fruit and grain (cereal) foods, nuts and seeds but some extra choices could also come from milk, yoghurt,
cheese and alternatives, lean meats and poultry, fish, eggs and/or unsaturated spreads and oils. Extra choices
could also come from discretionary foods. Table 9 shows approximately how many kilojoules are in a serve of
the various food groups so people can choose any additional foods they would like to make up their energy
needs. This allows more flexibility in food choice than previous Australian food guides.
For people who are not above their healthy weight, in a given category, the more active as well as
older (children) or taller (adult) people have more flexibility in their food choices.
Chapter 5: Energy and nutrient requirements

27
What do different levels of physical activity mean?

Sedentary activities mainly involve sitting or lying down, using little energy.
Light activities include standing and moving around in the home, workplace or community.
Moderate activities require some effort but you can still have a conversation. For example, walking briskly, gentle
swimming or social tennis.
Vigorous activities make you huff and puff, so talking is difficult. Vigorous activities include jogging, aerobics and
sports like football and netball.
How many kilojoules are in a serve of a particular food group, allowance for
unsaturated spreads and oils and discretionary choices?
Not all food groups provide the same amount of energy per serve, see Table 9 below.
A serve of the grain (cereals) food group; milks, yoghurt, cheese and alternatives group; lean meats, poultry, fish,
eggs and alternatives group; or discretionary choices group will provide about 500600kJ. About 2 serves of fruit,
and from 2 serves (for starchy vegetables) to 5 serves (of green leafy vegetables) of different varieties in the
vegetables group will provide about 500600kJ.
Table 9 Average kilojoule content for one serve of the Five Food Groups, allowances and discretionary choices
Kilojoules
per serve
Food Group
Recommended serve size
Grain (cereal) foods
1 slice of bread or medium roll or flat bread

(about 40g) or
cup cooked rice, pasta, noodles or
cup cooked porridge or polenta or 2/3 cup breakfast cereal flakes (30g) or
cup muesli (30g) or
3 crispbreads or
1 crumpet (60g) or 1 small English muffin or scone (35g)
cup cooked barley, buckwheat, semolina, cornmeal, quinoa or
cup flour
500
Green leafy and

brassica
75g ( cup) cooked green or brassica or

cruciferous vegetables
100
Orange
75g ( cup) cooked orange vegetables
150
Other/salad
75g (1 cup) raw green leafy vegetables
100
Starchy
75g starchy vegetables (e.g. 1 small potato or

medium potato or equivalent of sweet potato,
taro, sweet corn or cassava)
250
Legumes/beans
75g ( cup) cooked dried or canned beans,

chickpeas or lentils (preferably with no added salt)
350
Vegetables
28

Kilojoules
per serve
Food Group
Fruit
150g (1 piece) of medium-sized fruit e.g. apple or banana or orange or pear or

150g (2 pieces) of small fruit e.g. apricots or kiwi fruit or plums or
150g (1 cup) diced, cooked or canned fruit or
125ml ( cup) 100% fruit juice (only to be used occasionally as a substitute
for other foods in the group) or
30g dried fruit e.g. 4 dried apricot halves or
1 tablespoons of sultanas (only to be used occasionally as a substitute
for other foods in the group)
350
Milk, yoghurt,
cheese and
alternatives
250ml (1 cup) milk fresh, UHT long life, reconstituted dried or calcium
enriched soy drink or
125ml ( cup) evaporated unsweetened milk or
200g ( cup or 1 small carton) yoghurt or
40g (2 slices or 4x3x2cm piece) hard cheese e.g. cheddar or
120g ricotta
500 600
Lean meat &poultry,

fish, eggs, tofu, nuts
and seeds, legumes/
beans
65g cooked lean meats e.g. beef or lamb or pork or venison or kangaroo or
cup of lean mince or 2 small chops or 2 slices of roast meat
(about 90100g raw weight) or
80g cooked poultry e.g. turkey or chicken (about 100g raw weight) or
100g cooked fish fillet (about 115g raw weight) or 1 small can of fish
(no added salt, not in brine) or
2 large eggs (120g) or
1 cup (150g) cooked beans, lentils, chickpeas, split peas or canned
beans (preferably with no added salt) legumes/beans can be eaten in
larger amounts if used as a part of the meats group or
170g tofu or
30g nuts or seeds or nut/seed paste (no added salt)
Other foods
Unsaturated spreads
and oils
10g polyunsaturated spread

10g monounsaturated spread
7g monounsaturated or polyunsaturated oil, for example olive, canola or
sunflower oil
10g tree nuts or peanuts or nut pastes/butters
250
Discretionary
choices
Discretionary choices are not an essential or necessary part of our dietary

patterns see Chapter 4 for further information
600
Chapter 5
500 600
Kilojoules
per serve

29
Total Diets for children and adolescents

The dietary patterns provided in Table 10 provide the nutrients and energy needed for all children and adolescents
of smallest height with least active activity levels.
Additional serves of the Five Food Groups or unsaturated spreads and oils or discretionary choices are needed
only by children and adolescents who are taller, more active or in the higher end of a particular age band, to meet
additional energy requirements; see Tables 11 and 12.
Table 10 Recommended number of serves for children and adolescents
Pregnant
Breastfeeding
Milk, yoghurt, cheese

and/or alternatives,
mostly reduced fat
Fruit
Girls
Lean meats and poultry, fish,

eggs, tofu, nuts and seeds,
and legumes/beans
Vegetables and
legumes/ beans
23
01
48
02
911
03
1213
03
1418
05
23
01
48
01
911
03
1213
02
1418
02
03
03
Age
Boys
Grain (cereal) foods, mostly

wholegrain and/or high fibre
cereal varieties
Recommended average daily number of serves from each of the Five Food Groups*
Approx. number of
additional serves from
the Five Food Groups or
unsaturated spreads and
oils or discretionary choices
Additional
serves
for more
active, taller
or older
children and
adolescents
* Includes an allowance for unsaturated spreads or oils and nuts or seeds: serve [45g] per day for children 23 years of age,
1 serve [710g] per day for children 312 years of age, 1 serves [1115g] per day for children 1213 years of age, and
2 serves [1420g] per day for adolescents 1418 years of age and for pregnant and breastfeeding girls.
30

Additional energy required in addition to the Foundation Diet amounts for boys
To identify the additional kilojoules required in addition to the Foundation Diets for boys who are within their
healthy weight, look down Table 11 on the left hand side for the right age and then across for the physical activity
level. This will show how many additional kilojoules will be needed each day in addition to the Foundation Diet.
For example a 7 year old boy with moderate activity will need an extra 2600kJ a day. This could be an extra 2 grain
(cereal) serves (1000kJ) plus an extra fruit serve (350kJ) plus an extra serve of beans (350kJ) an extra milk serve
(600kJ) and half a serve of a discretionary choice (300kJ), or any other preferred combination.
Table 9 will help you to determine how many extra serves a day of the various groups can be chosen for this
kilojoule level.
Table 11 Additional energy required in addition to the Foundation Diet amounts for boys
Boys
Age (yrs)
Inactive
Light activity
Moderate activity
High activity
600
1200
1800
600
700
1400
2000
700
1400
2100
300
1000
1800
2600
600
1400
2200
3000
900
1800
2600
3500
1200
2100
3000
4000
1000
2000
2900
10
500
1500
2500
3600
11
900
2000
3100
4200
12
1100
2300
3400
13
500
1800
3000
4200
14
1300
2600
3900
15
600
1900
3300
4700
16
1000
2500
3900
5400
17
1400
2900
4400
5900
18
1600
3200
4700
6300

31
Chapter 5
Extra kilojoules needed in addition to Foundation Diets for each age group with a range of physical
activity levels
Additional energy required in addition to the Foundation Diets for girls

To identify the additional kilojoules required in addition to the Foundation Diets for girls who are within their
healthy weight, look down Table 12 on the left hand side for the right age and then across for the physical activity
level. This will show how many additional kilojoules will be needed in addition to the Foundation Diet.
For example a 7 year old girl with moderate activity will need an extra 2500kJ a day. This could be from 2 extra
fruit serves (700kJ) plus an extra milk serve (600kJ) plus an extra 2 grain (cereal) serves (1000kJ) and an extra
2 serves of salad vegetables, or any other preferred combination.
kilojoule level.
Table 12 Additional energy required in addition to the Foundation Diets for girls
Extra kilojoules needed in addition to Foundation Diets for each age group with a range of physical
activity levels
Girls
age (yrs)
Inactive
Light activity
Moderate activity
High activity
600
1200
1800
600
800
1300
1900
700
1300
2000
300
900
1700
2400
600
1300
2100
2800
900
1700
2500
3300
1200
2100
2900
3800
900
1800
2700
10
300
1200
2100
3100
11
600
1600
2600
3600
12
1100
2100
3200
13
400
1500
2600
3700
14
1100
2200
3400
15
100
1300
2500
3600
16
300
1400
2600
3800
17
300
1500
2700
3900
18
400
1600
2800
4000
32

Total Diets for adults

The dietary patterns provided in Table 13 provide the nutrients and energy needed by all men and women of
smallest height with least active activity levels.
Additional serves of the Five Food Groups or unsaturated spreads and oils or discretionary choices are needed
only by adults who are taller or more active to meet additional energy requirements; see Tables 14 and 15.
Table 13 Recommended number of serves for men and women
Vegetables and legumes/

beans
Fruit
Grain (cereal) foods, mostly

wholegrain and/or high fibre
cereal varieties
Lean meats and poultry, fish,

eggs, tofu, nuts and seeds,
and legumes/beans
Milk, yoghurt, cheese

and/or alternatives, mostly
reduced fat
1950
03
5170
02
70+
02
1950
02
5170
02
70+
02
Pregnant
(1950)
02
Breastfeeding
(1950)
02
Men
Women
* Includes an allowance for unsaturated spreads or oils and nuts or seeds: 4 serves [2840g] per day for men less than 70 years of
age; 2 serves [1420g] per day for women and older men.
Additional energy required in addition to the Foundation Diets for men

To determine the additional kilojoules required in addition to the Foundation diets for men who are within their
healthy weight, look down Table 14 on the left hand size for the right age band and height and then across for
the activity level. This will show how many additional kilojoules will be needed in addition to the Foundation Diet.
If the height falls between two height categories, estimate the needs of the person from the heights either side.
For example a 35 year old man who is 180cm tall with moderate activity will need an extra 3800kJ a day.
This could be from an extra 4 grain (cereal) serves (2000kJ) plus one extra starchy vegetable (350kJ) plus
one extra serve of unsaturated spreads or oils (250kJ) and two discretionary choices (1200kJ), or any other
preferred combination.
kilojoule level.

33
Chapter 5
Age
Recommended average daily number of serves from each of the Five Food Groups*
Approx. number of additional

serves from the Five Food
Groups or unsaturated
spreads and oils or
discretionary choices
Additional
serves
for taller
or more
active
men and
women
Table 14 Additional energy required in addition to the Foundation Diets for men
Additional kilojoules needed in addition to Foundation Diets for men of increasing height in each age
group with a range of physical activity levels
Men
Age band and height (cm)
Inactive
Light activity
Moderate activity
High activity
160
1300
2600
3900
170
700
2000
3400
4800
180
1300
2800
4300
5800
190
2100
3600
5200
6800
160
1300
2500
3800
170
500
1800
3200
4500
180
1000
2400
3800
5300
190
1500
3000
4500
6000
160
1100
2200
3300
170
400
1600
2900
4100
180
900
2200
3500
4900
190
1400
2900
4200
5600
160
1000
2100
3100
170
500
1600
2700
3900
180
1000
2200
3400
4600
190
1600
2900
4100
5400
Men 1930
Men 3150
Men 5170
Men 70+
34

Additional energy required in addition to the Foundation Diets for women

To determine the additional kilojoules required in addition to the Foundation Diets for women who are within their
healthy weight, look down Table 15 on the left hand side for the right age band and height and then across for the
activity level. This will show how many additional kilojoules will be needed over the Foundation Diet. If the height
falls between two height categories just estimate the needs of the person from the heights either side.
For example a 35 year old woman who is 170cm tall with high activity will need an extra 4100kJ serves a day.
This could be an extra 4 grain (cereal) serves (2000kJ) plus an extra 2 fruit serves (700kJ) plus an extra starchy
vegetable (350kJ); an extra legume serve (350kJ) and an extra salad vegetable (100kJ) plus 1 discretionary choice
(600kJ), or any other preferred combination.
kilojoule level.
Table 15 Additional energy required in addition to the Foundation Diets for women
Additional kilojoules needed in addition to Foundation Diets for women of increasing height in each
age group with a range of physical activity levels
Women
Age band and height (cm)
Inactive
Light activity
Moderate
activity
High
activity
150
1100
2100
3100
160
600
1700
2800
4000
170
1300
2500
3700
4900
180
1900
3200
4500
5800
150
1100
2100
3100
160
300
1400
2500
3600
170
700
1800
3000
4100
180
1000
2200
3400
4600
150
1000
2000
2900
160
400
1400
2400
3500
170
700
1800
2900
3800
180
1100
2200
3400
4500
150
900
1800
2800
160
400
1300
2300
3300
170
700
1800
2800
3800
180
1200
2200
3300
4400
Women 3150
Women 5170
Women 70+

35
Chapter 5
Women 1930
CHAPTER 6
Planning for a healthy diet
Developing a personal healthy eating plan

Determine the right Foundation Diet plan according to age and gender using Table 10 for children and adolescents
or Table 13 for adults. Remember that the Foundation Diet also includes an allowance for unsaturated spreads and
oils see Chapter 4.
Determine how many extra kilojoules are needed for the specific age of children or height for adults and for the
estimated physical activity levels as per Tables 11 and 12 for children and adolescents or Table 14 and 15 for adults.
Convert the extra kilojoules required into number of serves of additional foods needed using Table 9, based on
preferred eating patterns but remembering to choose mainly from the Five Food Groups, especially the vegetables
and legumes/beans, fruit and grains (cereals) groups.
Construct a Total Diet pattern and compare it to current eating patterns to see what changes may need to be made
and what changes would be most realistic.
Remember, this guide is only approximate. The best guide as to whether children or adults are eating appropriate
amounts for their lifestyle is whether their weight is stable. People should be encouraged to weigh themselves
regularly and adjust their food intake or physical activity levels, if needed. For sample meal plans, see Appendix 1.
Example: 35 year old women who is 160cm and moderately active

Extra kilojoules needed (from Table 15) = 2500kJ.
Additional
serves of the
Five Food
Groups or
unsaturated
spreads
or oils or
discretionary
choices
Grain
(cereal)
foods-mostly
wholegrain
and/or high
cereal fibre
Vegetables
and
legumes/
beans
Fruit
Milk,
yoghurt,
cheese
and
alternatives
(mostly
reduced
fat)
Foundation Diet
Additional food
groups
2
(1000kJ)
2
(~500kJ)
1
(350kJ)
1
(250kJ)
(300kJ)
Total Diet
Lean meat
and poultry,
fish, eggs,
tofu, nuts,
seed and
legumes/
beans
Allowance
of
unsaturated
spreads
or oils
Chapter 6: Planning for a healthy diet

37
Chapter 6
Remember this is an estimate of requirements only the best guide as to whether you are eating appropriate
amounts of food overall for your lifestyle is whether your weight is stable.
Try filling out the table below for yourself:

My minimum number of serves from the five food groups (Table 10 for children and adolescents or Table 13 for
adults) = ................... (put into the Foundation Diet row)
My allowance for unsaturated spreads or oils (from Chapter 4) = ................... (put into the Foundation Diet row)
My extra energy needs (Tables 11 and 12 for children and adolescents or Table 14 and 15 for adults) = ....................
My limit for additional serves (from Table 9) = .................... (put into the Additional Food Groups row)
Remember to choose mainly from the Five Food Groups, especially the vegetables and legumes/beans, fruit and
grains (cereals) groups.
Grain
(cereal)
foods
mostly
wholegrain
and/or high
cereal fibre
Vegetables
and
legumes/
beans
Fruit
Milk,
yoghurt,
cheese
and
alternatives
(mostly
reduced
fat)
Lean meat
and poultry,
fish, eggs,
tofu, nuts,
seed and
legumes/
beans
Allowance
of
unsaturated
spreads
or oils
Additional
serves of the
Five Food
Groups or
unsaturated
spreads
or oils or
discretionary
choices
Foundation Diet
Additional food
groups
Total Diet
Visually adapting the information

A food selection guide such as the AGTHE has limitations and cannot address all the factors which determine food
choice, especially as the eating patterns of individuals and families are continually shaped and changed by a variety
of personal, social and cultural influences.
Food choices can only be made from the available food supply, taking account of constraints such as the
household food budget and the time and skills available to shop, prepare and cook food.
The AGTHE may be less appropriate for some groups in Australia with different eating styles and health problems.
However, the AGTHE has been designed to be flexible, so that people with specialist knowledge of the needs of
different target groups can adapt it appropriately.
The template version on the following page can be used to produce a guide which includes appropriate foods for
use with different target groups. These might include children, adolescents, pregnant and breastfeeding women,
low income groups, families, non-English speaking groups, different cultural and ethnic groups, Aboriginal and
Torres Strait Islander peoples, the elderly, elite athletes and sports people.
Suggested approach for adapting the information

1. Describe the common food items eaten by the individual or group members.
2. Place the listed foods into the Five Food Groups or unsaturated spreads and oils or discretionary choices
sections based on their similarity to the foods listed in Chapter 3 and Chapter 4.
3. Base the eating pattern chosen on the eating habits of the individual or group for whom the guide is being adapted.
38

Template for adapting the Australian Guide to Healthy Eating

Add your own images of foods to the template to match the eating patterns of your audience.

Enjoy a wide variety of
nutritious foods from these five
food groups every day.
Drink plenty of water.
Vegetables and
legumes/beans
Lean meats, and

poultry, fish, eggs, tofu,
nuts and seeds and
legumes/beans
Fruit
Chapter 6
Grain (cereal) foods,

mostly wholegrain
and/or high cereal
fibre varieties
Milk, yoghurt,
cheese and/or
alternatives, mostly
reduced fat
Use small amounts
Only sometimes and in small amounts

39
What about those who are overweight and wish to achieve a

healthy weight?
Most Australian adults and around a quarter of our children are now overweight or obese. Being overweight greatly
increases the risk of high blood pressure, muscle, bone and respiratory disorders and chronic disease including
type 2 diabetes, heart disease, stroke and some cancers, and reduces life expectancy. Being underweight also
carries health risks.
Overweight people, especially children and adolescents, can also face social discrimination, low self-esteem,
poor body image and depression. Children who are overweight tend to become overweight adults, especially
if their parents are also overweight.
The following guide is only approximate. The best guide as to whether adults are eating appropriate amounts
for their energy requirements is whether their weight is stable. The best guide as to whether children are eating
appropriate amounts for their energy requirements is whether their growth is normal.
How do you know if an adult is overweight or obese?

BMI chart for adults
Adults can use the following graph as a rough guide to assess weight status. It may not be appropriate for
those who have a high muscle mass due to elite sport or physical activity.
1. Find your weight on the left and your height at the bottom of the chart.
2. From your height and weight, trace along the lines until they meet.
Weight in kilograms (stones and pounds) in light clothing without shoes
3. The point where the lines meet will tell you what BMI range you are in.
(st/lb) kg
(23/6) 150
(22/0) 140
* BMI 35
Severe Obesity
(20/5) 130
* BMI 30
(18/9) 120
Obese
(17/3) 110
* BMI 25
(15/7) 100
(14/2) 90
(12/6) 80
Overweight
(11/0) 70
Healthy Weight
Range
* BMI 17
(9/4) 60
(7/9) 50
Underweight
(6/3) 40
(4/7) 30
140cm
(47)
Very Underweight
150cm
(411)
160cm
(53)
170cm
(57)
180cm
(511)
190cm
(63)
Height in centimetres (feet and inches) without shoes
* Body Mass Index (BMI) =
40
* BMI 18.5

Weight (kg)
Height 2 (metres)
200cm
(67)
Waist/hip measurement
Another way for adults to measure their weight-related health risk is with a tape measure. This can be done by
measuring between the lowest rib and the top of the hip bone, roughly in line with the belly button.
Your waist measurement
Your weight-related
health risk
Men less than 94cm

Women less than 80cm
Your weight-related health risk is low.
Men between 94102cm

Women between 8088cm
Your weight-related health risk is increased, especially if

your BMI is more than 25 too.
Men more than 102cm

Women more than 88cm
Your weight-related health risk is high.
What dietary patterns will help attain a healthy weight?

A healthy eating pattern and an active lifestyle are most beneficial to health and maintenance of healthy body
weight. For adults whose body weight is above that suggested in the healthy weight-for- height range, food and
energy intake can be reduced to lose weight. It would also be beneficial to increase activity levels.
To achieve weight loss, unless the individual is of small body size and is largely sedentary, the Foundation Diet for
their age/gender group will provide their nutrient needs but with less energy than usual needs. Thus, consuming
the Foundation Diet for their age/gender group should lead to gradual weight loss.
Restrictive dieting beyond adhering to the Foundation Diets is not recommended, especially for children and
adolescents whose nutritional needs are high due to growth.
What about physical activity?

There is increasing evidence that a healthy diet reduces the risk of excessive weight gain. However, the
combination of healthy dietary patterns and increasing physical activity is more effective for weight loss and
maintenance of weight loss than just restricting energy intake.
Chapter 6
Refer to the Physical Activity Guidelines for children (5-12 years), young people (13-17 years) and
adults (18-64 years) at www.health.gov.au.
How much weight loss?

Adhering to Foundation Diets represents a daily reduction of up to 2,000kJ for the average size person in each
age/gender group doing light physical activity. This should result in a weight loss of around 0.5kg per week or
14kg per month.
How can weight loss be maintained?

Weight loss is most likely to be maintained where dietary and physical activity habits suit personal lifestyle and are
healthy, acceptable and sustainable.
The overall dietary patterns are important. People should be encouraged to focus on appropriate portion sizes of
the basic, healthy foods in the Foundation Diets and try to avoid consuming discretionary choices.

41
What if someone is overweight and has a chronic disease or if they are obese?
Adhering to Foundation Diets will assist weight loss in most people. However, those who are obese or overweight
with associated health problems such as cardiovascular disease or type 2 diabetes, should seek advice from
their doctor or an Accredited Practising Dietitian a range of treatment options are available. Further guidance on
managing overweight and obesity in a clinical setting can be found in NHMRCs Clinical practice guidelines for the
management of overweight and obesity in adults, adolescents and children.19
What about overweight children and adolescents?

Children and adolescents need enough nutritious food to grow and develop normally. At these life stages the
focus is on maintaining a rate of physical growth that is consistent with the expected norms for age, gender and
stage of physiological maturity. Physical growth is best assessed clinically by weight, length or height, and at
specific ages, other measurements such as head circumference.
Management of overweight and obesity in childhood is recommended to reduce risk of associated conditions,
and of being overweight and developing chronic disease in later life. Individual assessment and clinical supervision
is recommended to ensure appropriate growth and development for all overweight and obese children and
adolescents.
Adhering to the Foundation Diets and avoiding discretionary foods and drinks, is recommended for children and
adolescents. However, dietary restriction beyond this may result in nutrient deficiencies and sub-optimal growth
and development. Following the Foundation Diet should help maintain body weight while the child grows in
height, thus normalising BMI for age.
42

CHAPTER 7
What about infants and toddlers?
Infants
The recommended dietary patterns for infants and toddlers are provided below. These dietary patterns are a
guide only, as the needs of each individual infant or toddler may vary. For all infants, recommended nutrient
intakes are based on the nutrient profile of breast milk for infants up to 6months and on estimates of the
nutrients provided by breast milk or formula and complementary foods for infants 612 months of age.
Assessing whether growth and development is appropriate will help to determine whether dietary intake
is adequate or excessive for the individual child.
Infants up to around 6 months

It is recommended that infants should be exclusively breastfed to around 6 months. If this is not possible,
commercial infant formula should be used. Exclusive feeding means that infants are given breast milk and
nothing else during this time. Exclusively breastfed infants do not require additional fluids up to 6 months
of age. For formula-fed infants, cooled boiled tap water may be used if additional fluids are needed.
Any breastfeeding at all is beneficial.
Infants from 612 months

Breastfeeding should continue until the baby is 12 months old, or for as long as the mother and infant desire.
If formula fed, the infant should continue to drink formula until 12 months of age.
From around 6 months, small amounts of cooled boiled water can supplement breast milk or infant formula.
Consuming any other drinks in the first 12 months may interfere with an infants intake of breast milk or infant
formula and is not recommended.
Introduction of first foods should begin around 6 months, starting with iron fortified infant cereal and/or iron
rich foods such as pured meat or tofu, followed by other foods from the Five Food Groups. Introduce different
tastes and textures as the baby grows.
Cows milk should not be given as a main drink to infants under 12 months of age. Cows milk may be served
in small quantities in foods, with cereals and as plain custards without added sugars.
By 12 months of age, infants should be consuming a wide variety of nutritious foods enjoyed by the rest of
the family. All milk given to children over 12 months should be pasteurised.
Chapter 7
The recommended dietary patterns for infants aged 712 months are shown in Table 16 below. While it is
recommended to introduce solid foods from around 6 months of age, it may take around a month to reach
the ranges outlined in Table 16.
Chapter 7: What about infants and toddlers?

43
Table 16 Sample daily food patterns for infants aged 712 months
Food
Serve size
Serves a day
Serves a week
Vegetables and legumes/beans
20g
12
1014
Fruit
20g
34
40g bread equivalent

20g
1
1
10
7
30g
600ml
20ml yoghurt or 10g cheese
7
34

Infant cereal (dried)
Lean meats, poultry, fish, tofu, eggs
Breast milk or formula
Yoghurt/cheese or alternatives
* An allowance for unsaturated spreads or oils or nut/seed paste of serve (415g) per day is included, however whole nuts and
seeds are not recommended at this age because they may cause choking.
Toddlers
Toddlers 1 to 2 years of age
The recommended dietary patterns for toddlers aged around 12 years are shown in Table 17 below. There may
be some variations in nutritional needs due to different activity levels, however the table below provides a general
guide for children at this age. Appropriate growth and development will also indicate whether food intake is at an
appropriate overall level for an individual child.
Foods with a high risk of choking such as whole nuts, seeds, raw carrot, celery sticks and chunks of apple should
be avoided for the first 3 years as their size and/or consistency increases the risk of inhalation and choking.
However nut pastes and nut spreads can be offered to infants from around 6months of age.
Table 17 Sample daily food patterns for toddlers

Food
Fruit
Lean meats, poultry, fish, tofu, eggs, legumes
Milk, yoghurt, cheese and/or alternatives
Serve size
Serves a day
75g
23
150g
40g bread equivalent
65g
250g milk equivalent
11
* An allowance for unsaturated spreads or oils or nut/seed paste of 1 serve (710g) per day is included. Whole nuts and seeds are
not recommended for children of this age because of the potential choking risk.
Supporting mothers
Many mothers need support from their partners, family, friends and the broader community to assist them
breastfeed their babies, particularly during the first six months.
It is important for new mothers to eat well when they are breastfeeding. New mothers may be dealing with lack
of sleep as well as extra nutrient needs.
Public spaces like shopping centres and restaurants, and workplaces can support breastfeeding mothers by providing
facilities for their use. Breastfeeding should be promoted as being the natural, normal and healthy way to feed infants.
However, support should be provided to all mothers, no matter what feeding choices they make for their babies.
Child health nurses, lactation consultants, doctors and other health professionals can provide help if mothers and
families are having problems with infant feeding.
44

CHAPTER 8
Achieving healthy dietary patterns
Influences on food choices

Australia is a developed nation and most people have access to a wide variety of affordable, nutritious foods.
However, where people live and how they live can also influence what is eaten.
It can be difficult for those on limited incomes, as the cheapest foods may not be the best choices for health
and wellbeing. Australians living in rural and remote areas may also have difficulty accessing nutritious foods,
especially perishable items including vegetables and fruit. Food security may be a challenge for some groups,
particularly Aboriginal and Torres Strait Islanders.
Foods which are readily available in communities and most heavily advertised are often discretionary choices
which are high in saturated fat, added sugars, added salt and alcohol.
How to eat a diet low in saturated fat

Saturated fats can be harmful to health. They adversely affect blood cholesterol levels and are associated with
increased risk of heart disease. Saturated fats are found in butter, lard and dripping, coconut and palm kernel oils,
fatty meats, some vegetable oils (hydrogenated for use in baked foods and processed foods). Lesser amounts
are found in meat and full fat milk products, especially cheese.
Unsaturated fats are an important part of a healthy diet. These fats help reduce the risk ofheart disease and
lower cholesterol levels (among other health benefits) when they replace saturated fats in the diet.
Low fat diets (even those low in saturated fat) are not suitable for children less than 2 years old due to their
relatively high energy requirements. For children over two years of age, adolescents and adults, a diet low in
saturated fat is recommended.
Limit those foods which contain high levels of saturated fats such as:
Butter, cream, lard and dripping, coconut and palm or palm kernel oils
Cakes, biscuits, pastries, chocolate, potato crisps and other high-fat snack products
Processed meats such as salami or mettwurst
Fatty meats, including most sausages
Takeaway foods, for example commercial burgers, pizzas, chicken, chips and fried foods cooked in
hydrogenated vegetable oil.
Five Food Groups

Within the Five Food Groups, saturated fat is mainly found in meat, poultry, eggs, milk, yoghurt and cheese.
To reduce the saturated fat from these groups:
Trim visible fat from meats
Use reduced fat milk, yoghurt and cheese (children under two years should use full fat milk products as
they need the extra energy for growth)
Use small amounts of unsaturated spreads or oils in preference to other cooking fats.
Chapter 8: Achieving healthy dietary patterns

45
Chapter 8
Remove skin and fat pads from chicken
How to choose low salt foods and use salt sparingly

Salt is sodium chloride and salt is the main contributor of sodium in the diet. Excessive sodium intakes increase
blood pressure, and may increase the risk of heart disease and stroke.
As many foods include added salt, those with high energy requirements need to take care with their food choices
to achieve a low sodium intake.
Limit those foods which contain high levels of salt such as marinades and sauces (soy or fish sauces are
particularly high in salt), salty snack foods like potato crisps, crackers, salty spreads like VegemiteTM, MarmiteTM,
savoury biscuits, prepared soups and salted foods such as liquid stock or stock cubes.
Five Food Groups

Avoid adding salt during food preparation or at the table. Limit the amounts of higher salt foods and balance them
with other foods from within the same food group which are lower in salt. Avoid using salt in food preparation or
at the table. Add herbs, spices and other low salt flavourings, like no added salt tomato paste, to cooking in place
of salt. See Table 18 for higher and lower salt choices within the Five Food Groups and further information in this
Chapter on how to read food labels.
Table 18 Examples of higher and lower salt, five food group choices
Food group
Higher salt choices
Lower salt choices
Grain (cereal) foods, mostly wholegrain

and/or high cereal fibre
Most breads; higher salt breakfast

cereals, higher salt crispbreads
Home cooked rice, pasta and noodles,

polenta, couscous, quinoa, lower salt
breads, rolled oats, muesli and some
breakfast cereals, some crispbreads
Milk, yoghurt, cheese and/or

alternatives
Most cheese
Milk and yoghurt, ricotta and reduced

salt cheeses
Canned vegetables and

beans, antipasto vegetables
Fresh vegetables, canned varieties

without added salt
Lean meats & poultry, fish, eggs, tofu,

nuts and seeds, legumes/beans
Fish or legumes/beans canned in salt

(brine) or oil
Fresh cooked meats/fish, fish canned

in water without added salt legumes/
beans (dried or canned without
added salt), eggs, tofu, unsalted
nuts and seeds
Reducing added sugars

Added sugars can increase the energy content of the diet and dilute nutrient intake. High or frequent intake of
foods and drinks containing added sugars can lead to tooth decay in both children and adults. Recent evidence
shows that intake of sugar-sweetened drinks can increase the risk of excessive weight gain in both children
and adults.
Foods and drinks that are artificially sweetened can provide a useful alternative to those high in added sugars.
However, artificially sweetened soft drinks are acidic and may erode tooth enamel.
Infants should be put to bed without a bottle or the bottle should be taken away when the infant has finished
feeding. Do not let the infant keep sucking on the bottle.
46

Particularly limit intake of drinks with added sugars including sweetened soft drinks and cordials, energy drinks,
sports drinks, vitamin waters and fruit drinks.
Limit those foods which contain added sugar including confectionary (lollies), syrups and sweetened sauces
and dressings, jam, cakes, biscuits, sweet muffins, doughnuts, slices, puddings, sweet pastries, pies and
crumbles, ice-cream, chocolate and muesli bars.
Five Food Groups

Within each food group choose mainly foods with little or no added sugar.
Choose foods containing added sugars less often. This includes foods like sweetened breakfast cereals,
fruit canned in syrup, flavoured milks and flavoured yoghurts.
How to maximise fibre intake

Many Australians do not get enough fibre through their dietary patterns. The dietary guidelines encourage the
consumption of foods high in dietary fibre such as vegetables, especially legumes, fruit and wholegrain foods.
Fibre is important for health, helps prevent some chronic diseases and helps with weight control.
Follow the Australian Guide to Healthy Eating and use the information in Chapter 5 to choose the appropriate
number of serves based on age and sex from plant foods (wholegrains, vegetables, legumes, fruit, seeds, nuts),
to provide an adequate intake of dietary fibre.
Limit discretionary choices as these tend to be low in fibre and may take the place of some of the serves
from the high fibre food groups.
Five Food Groups

Fruit should be chosen as fresh or canned fruit. Most fruit juices have little or no dietary fibre.
Use wholegrain breads and breakfast cereals, brown rice and wholemeal pasta more often than white or
more refined varieties.
Eat edible skins on fruit and vegetables, where appropriate.
Include legumes, nuts and seeds.
Swap some meat or chicken for cooked/canned legumes or grated vegetables.
Try to avoid making up for a low fibre eating pattern by using fibre supplements or foods with concentrated fibre
such as brans or psyllium husk. You may get enough fibre, but not the different types of fibres and other essential
nutrients provided by a variety of vegetables, legumes, fruits, wholegrain breads and cereals, nuts
and seeds.
Three main types of dietary fibre fit into the categories of insoluble fibre, soluble fibre and resistant starch.
Insoluble fibre
Foods high in insoluble fibre include wholegrain breads and cereals, fruit, vegetables (especially the skins),
legumes/beans, and nuts and seeds. Vegetables and fruits have the added advantage of being low in kilojoules.

47
Chapter 8
Insoluble fibre is particularly good for the digestive system. It is bulky and absorbs water so it is filling for few
kilojoules, keeps stools soft and bulky and bowels regular. It also helps prevent some bowel problems such as
diverticular disease, haemorrhoids and constipation. Plant foods high in dietary fibre are also associated with a
reduced risk of bowel cancer.
Soluble fibre
Soluble fibre works differently. It still contributes to satiety but can also have favourable effects on blood
cholesterol and blood glucose levels. Foods high in soluble fibre include fruits, vegetables, legumes, barley
and oats.
Resistant starch
When resistant starch travels undigested to the large intestine it is processed by good bacteria and the
by-products help keep the bowel lining healthy. Foods rich in resistant starch include under-ripe bananas,
cooked potato that has been cooled, legumes such as chickpeas and lentils, wholegrain products such as
rye bread and pasta cooked to the al dente stage.
Food Labels
Read ingredient lists and nutrition information panels to compare the nutritional content of packaged foods.
This information can be used to choose between seemingly similar foods, such as different types of breakfast
cereals, crispbread, canned fish, canned vegetables, yoghurts, and pre-prepared meals such as lasagne or pizza.
All packaged foods (with some minor exceptions) must display a nutrition information panel. This will state
servings per pack and serving size and can be used to compare between different brands or types of similar
food choices. Check whether the serving size corresponds with what you are likely to eat. Some labels use
unrealistic serving sizes.
A food label must show a list of ingredients present (except water). They are listed in descending order of their
proportion by weight in the food. If water is added, the label should state water added.
Added substances are also listed as ingredients of a food and are identified by a class name or a chemical
name or a code number. Food additives include colours, flavours, antioxidants, preservatives, and emulsifiers.
The resource on the following page can be used to explain the different components of food labels.
48


49
Chapter 8
0.1g
Saturated
Sodium
65mg
6.4g
215mg
21.2g
11.8g
62.9g
0.3g
1.2g
9.3g
Listed from greatest to smallest by

weight. Use this to check the first
three ingredients for items high
in saturated fat, sodium (salt) or
added sugar.
Ingredients
Ingredients: Cereals (76%) (wheat, oatbran,

barley), psyllium husk (11%), sugar, rice, malt
extract, honey, salt, vitamins.
Fibre
3.5g
Sugars
Not all labels include fibre.

Choose breads and cereals with
3g or more per serve
18.9g
Total
Carbohydrate
0.4g
2.8g
1441kJ
432kJ
Total
Fat
Protein
Energy
Per 100g
Per serve
Servings per package 16

Serving size 30g (2/3 cup)
Fibre
Other names for ingredients high in

saturated fat: Animal fat/oil, beef fat,
butter, chocolate, milk solids, coconut,
coconut oil/milk/cream, copha, cream,
ghee, dripping, lard, suet, palm oil,
sour cream, vegetable shortening.
Aim for the lowest, per 100g.

Less than 3g per 100g is best.
Saturated Fat
For cheese, choose less than

15g per 100g.
For milk, yogurt and icecream,

choose less than 2g per 100g.
Generally choose foods with less

than 10g per 100g.
Total Fat
Nutrition Information
Other names for added

sugar: Dextrose, fructose,
glucose, golden syrup, honey,
maple syrup, sucrose, malt,
maltose, lactose, brown
sugar, caster sugar, maple
syrup, raw sugar, sucrose.
Other names for high

salt ingredients:
Baking powder, celery salt,
garlic salt, meat/yeast extract,
monosodium glutamate, (MSG), onion salt, rock salt,
sea salt, sodium, sodium ascorbate, sodium bicarbonate,
sodium nitrate/nitrite, stock cubes, vegetable salt.
Choose lower sodium options among similar

foods. Food with less than 400mg per
100g are good, and less than 120mg
per 100g is best.
Sodium (Salt)
Avoiding sugar completely is not necessary,

but try to avoid larger amounts of added sugars.
If sugar content per 100g is more than 15g,
check that sugar (or alternative names for added
sugar) is not listed high on the ingredient list.
Sugars
Check how many kJ per serve to decide how much is a serve of a

discretionary food, which has 600kJ per serve.
Energy
If comparing nutrients in similar food products use the per 100g column.
If calculating how much of a nutrient, or how many kilojoules you will actually
eat, use the per serve column. But check whether your portion size is the
same as the serve size.
100g Column and Serving Size
How to understand food labels
What to look for
Dont rely on health claims on labels as your guide. Instead learn a few simple label reading tips to choose healthy
foods and drinks, for yourself. You can also use the label to help you lose weight by limiting foods that are high in
energy per serve.
Preparing and storing food safely

Foodborne illnesses are caused by contaminated foods. Contaminants include pathogens, environmental
contaminants and adulterants. Food poisoning generally occurs when pathogenic micro-organisms multiply
to harmful levels as a result of incorrect handling of food, particularly when temperature control is inadequate.
Correct handling of food during all stages of its preparation and storage is essential in reducing the risk of
contamination and disease.
Most healthy people recover quickly from food poisoning but some people can be seriously ill. Those more at
risk include those with a weakened immune system, as well as pregnant women, infants and older people.
The following are examples of foods that are normally considered higher risk because pathogenic bacteria
can be present and grow if not stored and prepared safely:
raw and cooked meat and poultry or foods containing raw or cooked meat and poultry
dairy products and foods containing dairy products such as cream
seafood and foods containing seafood
cooked rice and pasta
processed fruit and vegetables such as salads
processed foods containing eggs or other protein-rich ingredients
foods that contain any of the foods above, for example, sandwiches.
The use of date marking provides a useful guide on the shelf life of a food item in terms of quality and safety.
The term best-before indicates the length of time a food should keep before it begins to deteriorate while
use-by indicates how long a food can be expected to remain safe provided it has been stored according to
any stated storage conditions and the package is unopened.
50

APPENDIX 1
Sample daily meal plans for men and women
Table 19 Sample daily meal plan for a man aged 1950yrs of average height, healthy weight and light activity
Food
Weight/portion size
Food group and number of serves
Wholegrain toast with

polyunsaturated margarine
2 slices toast
2 teaspoon margarine
2 grain serves
10g unsaturated spread (1 serve)
Baked beans
cup canned beans
1 vegetable serve
Tomato
1 medium tomato
1 vegetable serve
Glass of reduced fat milk
1 cup (250ml)
1 milk/yoghurt/cheese serve
Apple
1 medium
1 fruit serve
Coffee with milk
200ml (small coffee)
milk/yoghurt/cheese serve
2 slices bread
65g roast beef
20g cheese
1 cup mixed salad vegetables
2 grain serves
1 meat and/or alternatives serve
10g unsaturated spread (1 serve)
1 vegetable serve
Unsalted nuts
30g
Coffee with milk
Fish prepared with olive oil
100g cooked fillet of fish

14g unsaturated oil
1 meat and/or alternatives serves

14g unsaturated oil (2 serves)
Boiled rice
1 cup boiled rice
2 grain serves
Potato
medium potato
1 vegetable serve
Carrots
cup
1 vegetable serve
Broccoli
cup
1 vegetable serve
1 cup diced fresh fruit

100g yoghurt
1 fruit serve
Breakfast
Morning break
Lunch
Wholegrain sandwich with roast
beef, reduced fat cheese and mixed
salad with polyunsaturated margarine
Afternoon break
Evening meal
Evening snack
Fruit salad and reduced fat yogurt
Appendix 1: Sample daily meal plans for men and women

51
Table 20 Sample daily meal plan for woman aged 1950yrs of average height, healthy weight and light activity
Food
Weight/portion size
Food group and number of serves
Wholegrain breakfast cereal, with

reduced fat milk
60g cereal
1 cup (250ml) reduced fat milk
2 grain serves
1 milk/yoghurt/cheese serve
Reduced fat yoghurt
100g yoghurt
Sandwich with salad and chicken
2 slices bread
40g chicken
1 cup salad vegetables
2 grain serves
meat and/or alternatives serve
5g unsaturated spread ( serve)
1 vegetable serve
Apple
1 medium
1 fruit serve
Unsalted nuts
30g
Coffee with milk
1 cup of cooked pasta

65g cooked mince
1 medium tomato
cup kidney beans
onion
2 cups green leafy salad
2 teaspoon unsaturated oil
2 grain serves
1 meat and/or alternative serve
1 vegetable serve
vegetable serve
2 vegetable serves
14g unsaturated oil (2 serves)
1 cup stewed plums

100g yoghurt
1 fruit serve
milk/yogurt/cheese serve
Breakfast
Morning break
Coffee with milk
Lunch
Afternoon break
Evening meal
Pasta with beef mince and red
kidney beans, tomato and green
salad with olive oil and vinegar
dressing
Evening snack
Plums and reduced fat yoghurt
52

Glossary
Adolescents: For the purposes of these Guidelines, an adolescent is someone aged 1218 years. A marked
increase in the rate of growth and development during adolescence increases the need for most nutrients
including energy, protein, vitamins and minerals.
Body mass: Body mass and body weight are often used interchangeably to describe the weight of a persons body.
Body mass index (BMI): An index calculated by dividing the weight of an individual (in kilograms) by the square
of their height (in metres), BMI is a simple estimate of the body fatness of a human being who does not have
abnormal physical characteristics. The World Health Organization and the US National Institutes of Health have
recommended that an operational definition of overweight be a BMI of at least 25kg/m2 and obesity as a BMI of
at least 30kg/m2.
A large number of anthropometric measurements and indices have been proposed for assessing and monitoring
levels of obesity. Methods used in research studies to measure the percentage of body fat are not practical for
regular clinical and community use.
Body weight: See body mass.
Brassica vegetables: Vegetables from the Brassica or crucifer family, collectively known as cabbages or mustards
and including broccoli, cabbage and brussel sprouts.
Breads: Refers to leavened and unleavened wholemeal, white, mixed-grain, rye and fruit breads, as well as rolls,
bagels, English muffins, crispbreads, crumpets and low fat crackers.
Carbohydrates: Carbohydrates are polyhydroxy aldehydes, ketones, alcohols, acids, their simple derivatives, and
their polymers with linkages of the acetal type. They can be classified according to their degree of polymerisation
and can be divided initially into three principal groupssugars, oligosaccharides and polysaccharides.
Carbohydrates are the least concentrated form of energy providing 17 kilojoules per gram.
Cereals: See grain foods.
Cereal fibre: Cereal fibre refers to dietary fibre obtained from core grain-based foods, including bread, breakfast
cereals, rice and pasta.
Children: For the purposes of these Guidelines, children are defined as toddlers aged 13 years, preschoolers
aged 35 years and primary school age 611 years. It is important for children to receive a nutritious diet that
includes all the nutrients they need to grow and develop normally.
Cholesterol: Cholesterol, chemically a sterol, occurs in all the cell membranes of land animals. Brains and egg
yolks are very rich in cholesterol, oils and fats from plants never contain it. Eating cholesterol does not necessarily
increase cholesterol in human blood plasma because when it is absorbed the liver tends to reduce its own
endogenous cholesterol synthesis. About half the bodys cholesterol is made in the body from acetate.
Complementary foods: Any foodmanufactured or locally preparedthat is suitable as a complement to breast
milk or infant formula when either becomes insufficient to satisfy an infants nutritional requirements.
Complex carbohydrate: See starch.
Core food groups: This was a concept of the previous modelling system and included foods that formed the
basis of a healthy diet, based on or developed with reference to recommended daily intakes (RDIs).
Cruciferous vegetables: See Brassica vegetables.
Dairy food: See milks, yoghurts and cheeses.
Glossary
53
Dietary fibre: See fibre.

Discretionary choices: This includes foods and drinks not necessary to provide the nutrients the body needs, but
may add variety. However, many of these are high in saturated fats, sugars, salt and/or alcohol, and are therefore
described as energy dense. They can be included sometimes in small amounts by those who are physically active,
but are not a necessary part of the diet.
Foods in this category include cakes, biscuits; confectionary, chocolate; pastries, pies; ice confections, butter,
cream, and spreads which contain predominantly saturated fats; potato chips, crisps and other fatty or salty snack
foods; sugar-sweetened soft drinks and cordials, sports and energy drinks and alcoholic drinks.
Eggs: Eggs are defined as containing a protective shell, albumen (egg white) and vitellus (egg yolk). Eggs are
protein-rich foods and in the Guidelines they are classified as a meat alternative.
Exclusive breastfeeding: Means an infant is receiving only breast milk, which includes expressed breast milk
and milk from a wet nurse. The infant might also receive medications and vitamins or minerals as required.
Fats: Most of the fats in foods are triglycerides, made up of a unit of glycerol (glycerine) combined with three
fatty acids, which may be the same or different. Differences between fats are largely a consequence of the fatty
acids they contain, which together make up 90% of the weight of the molecule. Fats in the diet can be visible or
invisible. Among visible fats are butter, margarine, cooking oils, and the fat on meat. Invisible fats occur in foods
such as cheese, sauces, mayonnaise, biscuits, cakes, pastries and nuts. In most diets, about half the fats are
visible and half invisible.
Fats are the most concentrated form of energy, providing 37 kilojoules per gram. They are the chemical form
in which most of the energy reserve of animals and some seeds is stored. Cholesterol, a lipid, has important
functions in the body as part of all cell membranes, part of the myelin in the brain and nervous system, and the
starting material for synthesis in the body of bile acids and adrenocortical and sex hormones. Cholesterol can,
however, accumulate in blood and in the inner walls of arteries, leading to disease.
Fibre: Food Standards Australia New Zealand (FSANZ) defines fibre as the fraction of the edible parts of plants
or their extracts, or synthetic analogues, that are resistant to digestion and absorption in the small bowel,
usually with complete or partial fermentation in the large bowel. This includes polysaccharides, oligosaccharides
and lignins, and promotes one or more of these beneficial physiological effectslaxation, reduction in blood
cholesterol and modulation of blood glucose.
Fish: See seafood.
Flavoured milk: Sweetened flavoured milk provides nutrients but can be high in energy density (due to added
flavours and added sugars). Plain milk is preferable.
Food variety: Refers to foods that are biologically diverse or nutritionally distinct from each other. Eating a variety
of nutritious foods means consuming different food types in appropriate amounts to attain all the required nutrients
without excess energy intake. Variety further refers to choosing a range of items from within each food group,
particularly within the plant-based groups (vegetables, fruits and cereals). Variety is an important nutritional
principle that, in modern sedentary society, requires a reduction in serve sizes, particularly of more energy-dense
foods with limited nutrient content.
Foundation Diet: The Foundation Diet was informed by current scientific evidence derived from the literature,
the most current national intake data and the NHMRC 2006 Nutrient Reference Values. The diets were modelled
to provide as close to 100% of the RDIs of ten key nutrients as was feasible and to provide the estimated
energy requirements of the smallest and very sedentary category (PAL 1.4) for each age and gender group.
These Foundation Diets based on low energy requirements were then tested using 100 7-day simulations with
the aim that all of the simulations would meet the EARs of the ten key nutrients.
Fruit: Fruit means the edible portion of a plant or constituents of the edible portion that are present in the typical
proportion of the whole fruit (with or without the peel or water). Examples include pome fruit such as apples and
pears, citrus fruit such as oranges and lemons, stone fruit such as apricots and plums, and berries.
Fruit juice: Fruit juice, including pulp, is a good source of vitamins such as vitamin C and folate and also provides
fibre and carbohydrates, particularly natural sugars. Whole fruit is preferable to fruit juice however the occasional
use of fruit juice may assist with nutrient intake when fresh, frozen or tinned fruit supply is sub-optimal. Fruit juice
is energy-dense and if consumed in excess, it can displace other nutritious foods from the diet and may lead to
problems such as obesity.
54

Frail elderly people: For the purposes of the Eat for Health Program, frail elderly people are defined as older
persons (usually over the age of 75 years) with a physical or mental disability that may interfere with their ability
to perform activities of daily living independently.
Grain foods: Refers to the entire class of cereal/grain foods, including whole or partially processed cereal grains
(e.g. rice, oats, corn and barley), breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley.
It excludes cereal or grain-based products with a significant amount of added fat and sugar, such as cakes,
pastries, and biscuits.
Infant: For the purposes of these Guidelines, infants are defined as children under the age of 12 months.
Legume/beans: Refers to all forms of edible beans and peas and preparations made from themdried legumes,
legume flour, bean curd, canned legumes, cooked legumes. The better known legumes include butter beans,
haricot (navy) beans, red kidney beans, soybeans, mung beans, lentils, chick peas, snow peas, peanuts and
various other types of fresh green peas and beans. Legumes are usually cooked because this increases their
nutritional value and improves their taste, but are occasionally eaten raw (e.g. snow peas). Legumes are
technically a specialised form of fruit (the pod surrounds the seeds and arises from the base of the flower) but
because the main food material in legumes is generally the seeds rather than the flesh surrounding the seeds,
they are categorised separately.
Limit: Limit is used to emphasise the importance of limiting intake of foods and drinks high in saturated and trans
fats, added salt, added sugars and alcohol, due to evidence that these foods are associated with increased risk of
obesity and/or chronic disease, including cardiovascular disease, type 2 diabetes and/or some cancers.
Low fat food: Foods that claim to be low fat must meet criteria before a manufacturer is allowed to print this
on the food label. A low fat or low in fat product must contain no more than 3g of fat per 100g of food. Aliquid
must contain no more than 1.5g of fat per 100ml of liquid.
Low salt food: For labelling purposes a low salt food is one with a sodium concentration of up to and including
120mg per 100g. The following are the conversion factors for the units used to express the sodium content
of food:
1 mmol = 23ml
1 gram = 43 mmol
One gram of sodium chloride (NaCl) contains 17 mmol, or 391ml, of sodium.
Meat: Refers to all or part of the carcass of any cattle, sheep, goat, buffalo, kangaroo, camel, deer, goat, pig or
rabbit. For the purpose of the Guidelines meat refers to the muscle component only, excluding offal such as liver
and kidney.
Meat alternatives: Refers to other protein-rich foods, such as eggs, fish, shellfish, tofu, legumes, nuts and nut
pastes, and certain seeds, such as sunflower and sesame seeds.
Milks, yoghurts and cheeses: Generally refers to cows milk and the yoghurt and cheese produced from it but
can also include milks, yoghurts and cheeses from goat and sheep milks.
Milk, yoghurt and cheese alternatives: Inclusion in this alternative category is based primarily on calcium
content, although most of the alternatives also provide substantial amounts of protein. Calcium-fortified
grain-based beverages, fish whose bones are eaten (such as sardines), and some nuts (such as almonds),
contain moderate to good amounts of calcium and protein and in this respect can be considered as alternatives.
Monounsaturated fatty acids (MUFAs): In chemical terms, MUFAs contain one unsaturated bond. MUFAs
occur in considerable amounts in olive oil, canola oil and many kinds of nuts.
Mostly: The term mostly is derived from the Food Modelling System, where more than 50% of the food group
was made up of a specific characteristic for example reduced fat varieties. This descriptor ensures that the variety
of foods chosen not only meet nutrient needs but are also within individual energy requirements.
Nutrient Reference Values (NRVs): Amounts of nutrients required on an average daily basis for adequate
physiological function and prevention of deficiency disease (EAR, AI or RDI) or chronic disease prevention
(acceptable macronutrient distribution range [AMDR] or suggested dietary target [SDT]). Where possible,
an upper level of intake (UL) was also set to specify the highest average daily nutrient intake likely to pose
no adverse health effects to almost all individuals in the general population.
Glossary
55
Nutritious foods: Refers to foods that make a substantial contribution towards providing a range of nutrients,
have an appropriate nutrient density, and are compatible with the overall aims of these Guidelines.
Nuts and seeds: A nut is a simple dry fruit with one or two seeds in which the ovary wall becomes very hard
(stony or woody) at maturity, and where the seed remains attached or fused with the ovary wall. Most nuts are
indehiscent (not opening at maturity). Any large, oily kernel found within a shell and used in food may be regarded
as a nut. Examples include almonds, pecans, walnuts, brazil nuts, cashew nuts, chestnuts, hazelnuts, macadamia
nuts, pine nuts and pistachio nuts.
The term nut is applied to many seeds that are not botanically true nuts. These may include cape seed, caraway,
chia, flaxseed, linseed, passionfruit, poppy seed, pepita or pumpkin seed, sesame seed and sunflower seed.
Older adults: For the purposes of these Guidelines, older adults are defined as healthy people aged 65 years and
over, not including frail elderly people.
Omega-3 long chain polyunsaturated fatty acids (LCPUFAs): Omega-3 LCPUFAs have the first double bond in
the n-3 position. The best known are those in fatty fish, their names abbreviated to EPA (20:5 eicosapentaenoic
acid) and DHA (22:6 docosahexaenoic acid). Another omega-3 LCPUFA, ALA (18:3 alpha-linolenic acid), occurs
in considerable amounts in canola and flaxseed oils and in walnuts. Omega-3 LCPUFAs are suggested to be
protective in cardiovascular health.
Pasta and noodles: Includes a wide range of Italian and Asian products based on sheets of dough made from
floursusually wheat or rice flourand water, sometimes with egg added. Examples are plain spaghetti, lasagne,
fettuccine, udon and Hokkien noodles, rice paper and wonton wrappers. The term excludes some instant noodles
and flavoured pasta mixes with significant amounts of added fat and salt.
Physical activity: Any structured or incidental body movement (light, moderate or vigorous) that causes the
muscles to work and uses more energy than the person would use if resting.
Physical inactivity: Physical inactivity (or sedentary behaviour) is defined as a state in which body movement is
minimal, such as sitting time while watching television, reading, working at a computer, talking on the telephone,
driving a car, or meditating.
Phytochemicals: Substances found in plant materials which may confer some health benefits and which include
a number of chemical categories such as carotenoids, flavonoids and isoflavonoids, polyphenols, isothiocyanates,
indoles, sulphoraphane, monoterpenes, xanthin, and non-digestible oligosaccharides.
Plenty: This term is used judiciously to encourage increased consumption of a variety of vegetables (particularly
non-starchy varieties).
Polyunsaturated fatty acids (PUFAs): PUFAs contain two or more (poly) double (unsaturated) bonds. Foods with
a high PUFA content are liquid at room temperature that is, they tend to be oils. The most common PUFA is
linoleic acid (18:2) whose first double bond is in the n-6 position. It occurs in seed oils including sunflower oil,
safflower oil and corn oil. Smaller amounts of PUFAs with the first double bond in the n-3 position also occur in
the diet. The best known are those in fatty fish, their names abbreviated to EPA (20:5 eicosapentaenoic) and DHA
(22:6 docosahexaenoic). Another omega-3 PUFA, ALA (18:3 alpha-linolenic), occurs in considerable amounts in
canola and flaxseed oils and in walnuts.
Poultry: Refers to chicken, duck, turkey and all other avian foods except eggs.
Quinoa: See grain foods.
Red meat: The muscle meat from cattle, sheep, pig, goat and kangaroo. Note that although pork is not considered
red meat for marketing purposes in Australia, it is classified as red meat in the international literature, and has
been treated as red meat for the purpose of these Guidelines.
Reduced fat products: For a food to be labelled reduced fat, it must contain at least 25% less fat than is present
in the same quantity of the reference food.
Refined grain (cereal) foods: Refers to highly processed grain (cereal) foods where the outer layer of the grain
is lost during processing. These also include cereal or grain-based products with a significant amount of added fat
and sugar, such as cakes, pastries, and biscuits.
56

Regularly: The term regularly is used in discussions on weight management and growth. In this content, taking
measurements such as weight or height every month provide a fair indication of change. Measurements taken
more frequently than this are often not a true picture of your weight and/or growth.
Salt: Dietary salt is an inorganic compound consisting of sodium and chloride ions. It is found naturally in many
foods, but it is also added to many foods because of its preservative and flavouring characteristics. Research has
shown that both the sodium and the chloride can be detrimental to health when consumed in excess. About 90%
of all the sodium added to food is sodium chloride, so dietary intake of sodium approximates intake of sodium
chloride for practical purposes. Sodium in the diet of Australian adults comes mostly from processed foods,
although sodium added in cooking, at the table, in medications and naturally present in foods can contribute to
the total dietary intake.
Australian adults are recommended to limit their intake of sodium to less than 2,300mg per day. This is equivalent
to about 6g of salt, or one and a half teaspoons.
Saturated fatty acids (SFAs): In chemical terms, SFAs contain no double bondthat is, they are fully saturated
with hydrogen. Foods that predominantly comprise SFAs are usually solid at room temperature (e.g. butter, fat
on meat). SFAs are the main type of fatty acid in milk, cream, butter and cheese, in some meats (most of the
land animal fats), and can also be found in considerable amounts in some oils such as in palm and coconut oil.
When the SFAs palmitic (16:0), myristic (14:0) and lauric (12:0) predominate in the diet they tend to raise plasma
cholesterol.
Seafood: Refers to seafood (including fish) that is safe for human consumption and is produced or traded
commercially in Australia, including seafood exports and imports.
Simple carbohydrate: See sugars.
Sodium: See salt.
Solid foods: All foods other than liquidsincludes semi-solid/pureed foods, finger foods and family foods.
Standard drink: A standard drink contains 10 grams of alcoholequivalent to 12.5ml of alcohol.
Starch: FSANZ defines starch as a complex carbohydrate (polysaccharide) containing a mixture of two molecules:
amylose and amylopectin. Starch is determined chromatographically after enzymatic treatment of a de-sugared
extract of the food.
Sugars: Conventionally used to describe monosaccharides and disaccharides such as sucrose, glucose and
fructose, which can be found naturally in foods or can be added in processing. Sugars is the term used in the
analysis of the 1995 National Nutrition Survey. Sugar, by contrast, is commonly used to describe purified sucrose,
as are the terms refined sugar and added sugar. Added sugars may also include other sugars such as glucose,
fructose and corn syrup.
Tofu: Tofu is made from soybeans, water and a coagulant, or curdling agent. Tofu is a protein-rich food and in
these Guidelines it is classified as a meat alternative.
Total Diet: Progression from Foundation Diets to Total Diets can occur when total energy needs are greater than
the energy provided by a Foundation Diet for a particular age and sex group. General principles were determined
to ensure that diets remained within acceptable limits for percentage of energy from fat and the various fat
components, protein and carbohydrate (AMDRs), the ULs and SDTs for chronic disease prevention. The principles
allow free addition of vegetables, including legumes, fruits, nuts and seeds, and cereal foods. The principles also
encourage a variety of choice of additional foods while defining the choices allowed in the modelling for the meat,
milk, yoghurt and cheese products and unsaturated margarines and oils categories. Discretionary choices can
be included but they do not need to be included in the diet, and Total Diets without inclusion of any discretionary
choices were also modelled for all age and sex groups.
Unsaturated fatty acid: See monounsaturated fatty acids and polyunsaturated fatty acids.
Vegetables: Vegetable means the edible portion of a plant or constituents of the edible portion that are present
in the typical proportion of the whole vegetable (with or without the peel or water). Examples include: leafy
green vegetables (spinach, lettuce, silverbeet and bok choy), members of the crucifer or Brassica family (broccoli,
cabbage, and brussel sprouts), starchy root and tuber vegetables (yams and potatoes), and edible plant stems
(celery and asparagus), gourd vegetables (pumpkin, squash and cucumber), Allium vegetables (onions, garlic and
shallots), and sweet corn.
Glossary
57
Wholegrain: This term applies to products which uses every part of the grain including the outer layers, bran and
germ even if these parts are separated during processing and regardless of whether the grain is in one piece or
milled into smaller pieces.
The term wholegrain may apply to whole and intact grains as found in some bread and crisp breads, puffed or
flaked grains in some breakfast cereals, coarsely milled or kibbled wheat found in breads such as pumpernickel
and ground grains such whole wheat flour used to make wholemeal bread.
Whole foods: This refers to foods themselves for example fruit, vegetables, bread, pasta, lean meat, milk,
yoghurt and not the food component for example calcium, iron, protein.
58

References
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ayner M, Scarborough P. The burden of food related ill health in the UK. J Epidemiol Community Health
2005;59(12):10547.
2. N
ational Public Health Partnership. Eat well Australia: an agenda for action for public health nutrition,
20002010. Canberra: National Public Health Partnership; 2001.
3. N
ational Preventative Health Taskforce. Australia: the healthiest country by 2020 National Preventative
Health Strategy the roadmap for action. Canberra: Commonwealth of Australia; 2009.
4. Lee AJ, Bailey AP, Yarmirr D, ODea K, Mathews JD. Survival tucker: Improved diet and health indicators in
an Aboriginal community. Aust J Public Health 1994;18(3):27785.
5. Crowley S, Antioch K, Carter R, Waters AM, Conway L, Mathers C. The cost of diet-related disease in Australia:
a discussion paper. Canberra: Australian Institute of Health and Welfare, 1992.
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Access Economics, 2008.
7. Australian Institute of Health and Welfare. Premature mortality from chronic disease. AIHW Bulletin no. 84.
Cat. no. AUS 133. Canberra: Australian Institute of Health and Welfare, 2010.
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Australia; 2012.
9. National Health and Medical Research Council. Infant Feeding Guidelines Literature Review. Canberra:
Commonwealth of Australia; 2012.
10. National Health and Medical Research Council. Australian Dietary Guidelines. Canberra: Commonwealth of
Australia; 2013.
11. National Health and Medical Research Council. A review of the evidence to address targeted questions to
inform the revision of the Australian dietary guidelines. Canberra: Commonwealth of Australia; 2011.
12. National Health and Medical Research Council. A modelling system to inform the revision of the Australian
Guide to Healthy Eating. Canberra: Commonwealth of Australia; 2011.
13. National Health and Medical Research Council. The core food groups: the scientific basis for developing
nutrition education tools. Canberra: Commonwealth of Australia, 1995.
14. National Health and Medical Research Council, Australian Government Department of Health and Ageing,
New Zealand Ministry of Health. Nutrient reference values for Australia and New Zealand including
recommended dietary intakes. Canberra: Commonwealth of Australia; 2006.
15. National Health and Medical Research Council. Australian Drinking Water Guidelines 6. Canberra; 2011.
16. Rangan AM, Randall D, Hector DJ, Gill TP, Webb KL. Consumption of extra foods by Australian children:
types, quantities and contribution to energy and nutrient intakes. Eur J Clin Nutr 2008;62(3):35664.
17. Rangan AM, Schindeler S, Hector DJ, Gill TP, Webb KL. Consumption of extra foods by Australian adults:
types, quantities and contribution to energy and nutrient intake. Eur J Clin Nutr 2009;63(Oct 29):865-71.
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References
59

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EAT FOR HEALTH

EAT FOR HEALTH

Commonwealth of Australia 2013

How to use this resource

Additional educational materials

How to use this resource

What is the Eat for Health Program? 1

Australian Dietary Guidelines

Australian Guide to Healthy Eating

The nutritional rationale underpinning the Eat for Health Program 7

The Five Food Groups

Enjoy plenty of vegetables, including different types and colours and

Milk, yoghurt, cheese and/or their alternatives, mostly reduced fat

What about other foods and drinks?

Allowance for unsaturated spreads and oils

What about mixed foods?

Energy and nutrient requirements

Planning for a healthy diet

Developing a personal healthy eating plan

Visually adapting the information

What about infants and toddlers?

Achieving healthy dietary patterns

Influences on food choices

How to eat a diet low in saturated fat

How to choose low salt foods and use salt sparingly

Reducing added sugars

How to maximise fibre intake

How to understand food labels

Preparing and storing food safely

Sample daily meal plans for men and women

EAT FOR HEALTH EDUCATOR GUIDE

What is the Eat for Health Program?

Scope and target audience

Chapter 1: What is the Eat for Health Program?

EAT FOR HEALTH PROGRAM

Brochures for infants,

2003 edition of the

Summary booklet for

Interactive web tools

Infant Feeding Guidelines

EAT FOR HEALTH EDUCATOR GUIDE

Australian Dietary Guidelines

Evidence Report A review of the evidence to address targeted questions to

Chapter 1: What is the Eat for Health Program?

Food Modelling System A modelling system to inform the revision of the

EAT FOR HEALTH EDUCATOR GUIDE

Australian Dietary Guidelines

Encourage, support and promote breastfeeding.

Care for your food; prepare and store it safely.

Chapter 1: What is the Eat for Health Program?

Australian Guide to Healthy Eating

Australian Guide to Healthy Eating

Grain (cereal) foods,

Use small amounts

EAT FOR HEALTH EDUCATOR GUIDE

Only sometimes and in small amounts

The nutritional rationale underpinning the Eat for Health Program

Table 1 Nutritional characteristics of the Five Food Groups

Lean meat and