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Australian Dietary Guidelines submission

ID: 
57
Personal Details
First Name: 
Sheree
Last Name: 
Morris
Online comments
Specific comments: 
Chapter 2- Eat a wide variety of nutritious foods

2.1.4 I support the use of the word 'plenty' to encourage increased consumption of vegetables, and focusing on an 'adequate' amount for the other food groups.

2.2 I support the emphasis on the importance of different types and colours of vegetables.

2.2.4. I suggest more clarification is needed for this guideline, perhaps phrased like 2.2 with an emphasis on different types and colours of fruit.

2.3.  I support the changes to the serve size in this group.  I support the change of the name of the food groups from ‘Cereals’ to ‘Grain (cereal) food' and the change to 'mostly wholegrain'. 

I propose that 'high in fibre' be included in this guideline. It would be useful to include a recommendation regarding the recommended amounts of wholegrain and high fibre' cereals required everyday to provide clarification.  References:

  • Aune, D et al. Dietary fibre, whole grains, and risk of colorectal cancer: systematic review and dose-response meta-analysis of prospective studies. 2011. BMJ. 2011;343:d6617

  • World Cancer Research Fund International. Continuous Update Project: Colorectal Cancer. August 2011

I suggest the inclusion of a statement encouraging mostly low glycemic index cereals.  References:

  • Thomas Diana, Elliott Elizabeth J, Baur Louise. Low glycaemic index or low glycaemic load diets for overweight and obesity. Cochrane Database of Systematic Reviews: Reviews 2007 Issue 3 John Wiley & Sons, Ltd Chichester, UK DOI: 10.1002/14651858.CD005105.pub2
  • Thomas Diana, Elliott Elizabeth J. Low glycaemic index, or low glycaemic load, diets for diabetes mellitus. Cochrane Database of Systematic Reviews: Reviews 2009 Issue 1 John Wiley & Sons, Ltd Chichester, UK DOI: 10.1002/14651858.CD006296.pub2
  • Thomas, ML et al. Diets with high or low protein content and glycemic index for weight-loss maintenance.  N Engl J Med.  2010.  363:2102-2113.

 2.4. I support the serve sizes for each food in this group.  However, I suggest including recommendations such as ‘red meat 3-4 times per week’ as per the 2003 Guide.  There is a need for good practical information for how many serves per week for each food in the meat, poultry, fish, egg, nuts, seed, legumes/beans group.

I suggest canned legumes and beans be represented in the graphic plate representation of the Guide in the same way canned vegetables are represented as a convenient alternative. 

2.5. I suggest the inclusion of a serve size recommendation for custard.  I suggest clarifying small carton of yoghurt, as there are many different sized cartons available with different nutrient profiles.

2.6. I support an emphasis on tap water.

Chapter 3- Limit intake of foods and drinks containing saturated and trans fats, added salt, added sugars and alcohol

3. I suggest more emphasis on the importance of unsaturated spreads, oils, nuts and seeds.  This group provides essential fats and oils, and was included in the modelling of the Guide.  There must be more emphasis on the importance of including adequate unsaturated fats, rather than 'consuming small amounts'.  This would allow for consumers to be aware of an appropriate intake of unsaturated fats.

Chapter 1- Introduction

General comments:

  • I suggest the creation of a 'sixth food group' for 'unsaturated spreads or oils, nuts and seeds.'  Rather than being in fine print in the Guide, there needs to be more emphasis on the importance of unsaturated spreads, oils, nuts and seeds.  This group provides essential fats and oils, and was included in the modelling of the Guide.  This sixth group allow for information to be provided to consumers on appropriate serves from this group to include in their diet.  This must also be reflected in Guideline 3.  There must be more emphasis on the importance of including adequate unsaturated fats, rather than 'consuming small amounts'.
  • I am concerned that the Guideline does not provide adequate advice regarding sustainable food choices and behaviours.  This is despite the significant contribution of food production, transport, storage, preparation and waste to carbon emissions and to water use at a national level.
  • I support the inclusion of infants and toddlers in the Guide.

Page reviewed: 3 January, 2013