Download promoting health in Australia

UNIT 3 OUTCOME 2: PROMOTING
HEALTH IN AUSTRALIA
The role of Australia’s government in promoting healthy eating through;
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The information provided by nutrition surveys and how it is used
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The purpose of the Nutrient Reference Values (NRV’s)
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The Australian Guide to Healthy Eating and Dietary Guidelines
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Legislation developed by Food Standards Australia New Zealand
(FSANZ) governing the safety and quality of foods.
THE AUSTRALIAN GOVERNMENT’S ROLE IN
PROMOTING HEALTHY EATING
• Public Health Nutrition is addressed in various ways by both
the Government and Non-Government organisations via;
• Health promotion activities (relating to food consumption
and guiding nutrient intake)
• Strategies related to recommendations for healthy eating
(Dietary Guidelines)
• Policy Development and legislation (Food Standards;
Nutrition Labelling; nutrient and health claims)
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Government has a major role in making
Australia a healthier nation through
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Educating (Health promotion)
Providing accurate information regarding health
issues to consumers
Research issues relating to health
Collect data relating to health issues
Create strategies to improve health status
Create policy and guidelines reflecting the
information gathered and in response to Australia’s
situation
•Promotion of healthy eating is important as a
• Measure to ensure optimal health for all Australians
• As a response to the national obesity epidemic
• As a preventative measure for future health concerns
• The costs of healthcare and days lost off work, the pressure
of physical health and risks of obesity all highlight how
important the healthy eating message is for Australians.
Aussie kids eating too much added sugar http://www.youtube.com/watch?v=GhfGpxiHw3I
FOOD CONSUMPTION AND NUTRITION SURVEYS
Aim:
• Monitor and assess food consumption and related behaviour
within the Australian population by conducting surveys and
providing obtained information for food and nutrition-related
programs and policy development.
Collection of survey data:
• Food diary and records (daily record of all food consumed)
• Food list recalls (questionnaire listing major food items,
participant recalls all foods purchased in a determined time
period)
• Inventory methods
• Food accounts
• Telephone surveys
 Examples
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of surveys
National Children’s Nutrition and Physical Activity
Survey
Food Consumption Survey
National Nutrition Survey
Healthy Food Basket Survey
Kids Eat, Kids Play Survey
Being Active Eating Well Survey – MacKillop 2010
ACTIVITY : Fill in the table using p 217-225.
USES
• Assessment of dietary intakes, dietary trends and food consumption
economics
• Development of policies for food assistance, foods labelling and food
safety programs
• Implementation of dietary guidance and nutrition education
programs
• Comparing collected data with dietary guidelines evidence of current
nutritional situations and dietary inadequacies are able to be
concluded
• Benchmarks are able to be set for future measurements and
comparison of changes in the food consumption of Australians
overtime
• Progress of achievements towards improving healthy eating can be
measured
• Conclusions can be made about the effectiveness of current healthy
eating promotion strategies
• Highlight population groups that may have special requirements/
suffering inadequacies in particular areas of nutrition (used to assist
development of response strategies)
LIMITATIONS
• Collected information can have limited use as an
indicator of health status unless combined with
collection of other data
• Many surveys only relate to a 24 hr or ‘snapshot’ period
(not reflective of overall food consumption)
• Inaccuracies – people not correctly reporting
(dishonesty)
• Limited representation of certain groups within the
population
•OVERALL OBJECTIVE:
•Provide food and nutrient data to assist with the implementation of
Australia’s ‘Food and Nutrition Policy’
NUTRIENT REFERENCE VALUES
NUTRIENT REFERENCE VALUES
• NRVS outline the levels of intake of essential nutrients considered to
be adequate to meet the known nutritional needs of practically all
HEALTHY PEOPLE.
• They provide information about the amounts of nutrients
required on an average daily basis for adequate physiological
function and prevention of deficiency disease or chronic disease
prevention.
• For each nutrient the NRV’s indicate the Estimated Average
requirement (EAR) for people of different ages and genders and the
Recommended Dietary Intake (RDI) which takes into account
differences in metabolism and absorption.
• Designed for use by NUTRITION PROFESSIONALS
USES
•Used by health professionals
(i.e. dieticians and doctors) to
assess the likelihood of
inadequate intake in individuals
of groups
•Used in areas of research
LIMITATIONS
•Recommendations are for
generally healthy people in the
population; therefore may be
some people (i.e. elderly,
preterm infants or those with
specific medical conditions) for
whom these recommendations
are unsuitable.
•Meal planning or large scale
catering (i.e. hospitals, aged-care •Do not take into account
facilities)
additional needs of individuals
on medication or whose lifestyle
•Setting food policy and
may affect nutrient absorption
legislation
(i.e. smokers (increased loses of
Vit C and Vit D), high alcohol
•Used in the development of
intake (displaces nutrients).
food choice guides/ food labeling
AUSTRALIAN GUIDE TO HEALTHY EATING
AUSTRALIAN GUIDE TO HEALTHY EATING
• AGHE provides a conceptual framework for understanding the relationship
between foods and nutrients
• Based on the RDI’s and the Dietary Guidelines
• Presented in a diagram which includes illustrations of a range of
multicultural sample foods divided into 5 groups based on nutrient
content.
• Provides information about the amounts and kinds of food that an
individual needs to eat daily in order to obtain essential nutrients.
• Additional information contained in the guide discusses the 5 food groups,
serve sizes, nutritional requirements, sample serves and information based
on the needs for different population groups.
• Developed to improve the knowledge and skills base necessary for
Australian's to select a healthier diet. (Guide fulfills one objective of the
Food and Nutrition policy (1992).
PURPOSE:
• Provide information to individuals regarding the appropriate foods to
choose to eat each day.
USES:
• Can be used as a tool for activities that can be used by health and
education professionals and the food industry to promote good nutrition
in their work
• Includes activities such as the development of educational and public
health programs, promotional messages, nutrition resources and
healthy menus
• Can be used for patient and client counseling
• To improve the knowledge and skill base necessary for Australians to
select a healthy diet.
• Used by the general community as an education tool to get information
about appropriate foods to eat each day in order to obtain enough
nutrients needed for good health.
STRENGTHS
LIMITATIONS
• Separates fruits and
vegetables based on their
differing nutrient profile
• Information on serving sizes is
in a separate area to the food
guide
• Recognizes that nutrient
needs vary with age, sex,
pregnancy and lactation.
• If foods are not chosen
carefully, then high intakes of
fat, salt, sugar and insufficient
fibre can still occur.
• Includes water and ‘extras’
• Culturally versatile
• Contemporary
DESCRIPTION:
1. Eat enough food from each of the five food groups everyday
• Main food groups in the guide;
• Bread, cereals, rice, pasta, noodles
• Vegetables, legumes
• Fruit
• Milk, yoghurt, cheese (or substitutes i.e. soy)
• Meat, fish, poultry, eggs, nuts, legumes
• Guide provides a recommended number of serves of these foods (p 233). N.B.
requirements/ number of serves differ for different age groups, life stage groups,
and between men and women)
2. Choose different varieties of foods from within each of the five food groups from day to
day, week to week and at different times of the year.
3. Eat plenty of plant food (bread, cereal, rice, pasta, noodles, vegetables, legumes and
fruit); moderate amounts of animal foods (milk, yoghurt, cheese, meat, fish, poultry, eggs)
in the proportions shown in the guides; and small amounts of the ‘extra’ foods and
margarines and oils
• Each pie segment = visual representation of the recommended proportion of the
diet to choose from each group.
4. Drink plenty of water
Refer to pg 231- 234 for in-depth discussion
DIETARY GUIDELINES FOR AUSTRALIANS
DIETARY GUIDELINES FOR AUSTRALIANS
The 3rd Ed of the Dietary Guidelines for Australians was published by the NHMRC
in 2003 along with the Dietary Guidelines for Children and Adolescents in
Australia.
AIM:
•To promote the potential benefits of healthy eating to reduce the risk of
diet related disease
•To improve the community’s health and well-being throughout the
lifespan.
•Play an important role in supporting and influencing broader strategies to
improve nutrition outcomes in Australia.
DIETARY GUIDELINES FOR AUSTRALIAN ADULTS
AIMED: at healthy adults
• May be useful for health professionals wanting to develop suitable diets for adults in
other health circumstances (N.B. remember guidelines are for healthy people so
many not satisfy the specific nutritional requirements of people with a disease)
• Guidelines apply to the total diet and are not designed to be used to asses the
healthiness of individual food items
• Individual guidelines are not designed to be considered in isolation
• Not ranked in order of importance and each one is relevant to an issue that is key to
optimal health
• Guidelines been developed based on current knowledge about the relationship
between diet and disease
USES:
• Provides basic nutritional advice for individuals
• To assist on the development of food models
•Dietary Guidelines for Children and Adolescents in Australia = Different
Review of the guidelines
STRENGTHS
• Promotes the potential benefits
of healthy eating to educe the
risk of diet related diseases and
improve health across the
lifespan
• Identifies major features of the
Australian diet that need
attention - fat, sugar, salt, fibre,
alcohol intake
• Includes information about safe
food handling and the
importance of breastfeeding
• Provides a basis for the
development of food models
LIMITATIONS
• No set serving suggestions – the
guidelines are broad: plenty,
moderate, limit
• May be difficult for people with
poor literacy skills to understand
FOOD STANDARD AND QUALITY
LEGISLATION:
Federal Government has overall responsibility for ensuring Australia has a
safe food supply.
The Government body Food Standards Australia New Zealand (FSANZ) has
the responsibility for the food standards developed in Australia which AIM
to;
•Ensure equitable access for all Australians to safe, nutritious and
acceptable food including labeling laws for nutrient and health claims
on food products.
FSANZ GOAL:
• Provide a safe food supply and well-informed consumers
FSANZ AIM:
• To develop food regulations to educate the population about food choices
RESPONSIBILITIES OF FSANZ:
• Developing standards for food manufacturing, labelling, processing and
primary production
• Providing information to consumers to enable better consumer choice
(free from inaccurate or misleading information)
• Coordinating national food surveillance, enforcement and food recall
• Conducting consumer and industry research
• Giving consumers advice on food handling
• Conducting research on and supporting the Australian Quarantine and
Inspection Service (AQIS) in the control of imported foods.
• Undertaking dietary exposure modelling and scientific risk assessments
• Providing risk assessment advice on imported food
• Develops food standards that apply to Australia that address food safety
issues (i.e. setting the minimum safety standards for primary production
of food)
• Food safety in Australia is achieved by the development and implementation of the
FOOD STANDARDS CODE (a code that sets out the prescribed requirements (standards)
that must be met for a food to be sold)
• Developed with 3 objectives
• Protect public health and safety
• Provide adequate information to consumers
• To prevent misleading and deceptive conduct
• FSANZ develops these standards by conducting extensive consultation with other
regulatory bodies, with primary food producers and processors, manufacturers,
retailers consumer advocate groups, public health bodies and other stakeholder groups.
• Code contains a list of food groups (i.e. cereals, eggs, meat, fish) and special purpose
foods, describing exactly what each food must contain and nothing else for that food to
be sold.
• General standards are defined for foods covering:
• Identity or description of the food
• Composition
• Nutrient value
• Permitted microorganism levels
• Way to measure quantitative qualities of the food
• Additional labeling requirements
FOOD LABELLING
•Food Standards Code include specific labelling requirements for all foods
available for sale in Australia
•According to The Food Standards Code, the following must be clearly visible
to the consumer on the label of all food products for consumer purchase;
• Name of the food or a description of the food
• Name and address of the manufacturer
• Mandatory allergy warning and advice information
• Ingredient list
• Net weight
• Nutritional information panel
• Use by or best before date
• Country of origin
• Lot number
• Percentage labelling
• Food additives
•By law a label must tell the truth and not provide misleading information/
deceive consumers
NUTRIENT AND HEALTH CLAIMS ON FOOD LABELS
•In Australian NUTRIENT CLAIMS (a statement that sets out in general terms the nutritional consequences
for good health of the intake of a nutrient) are ALLOWED to be printed on food labels and used in product
advertising, however current regulations PROHIBIT the use of HEALTH CLAIMS (a direct connection between
consuming a food product or nutrient found in the food and the decreased risk of a specific disease)
•PERMITTED NUTRIENT CLAIMS:
•Calcium is good for strong bones and teeth
•Absence of or low level of a nutrient in a product i.e. low in cholesterol
•Such claims are regulated and must meet specific criteria in order to makes such claims
•Criteria must also exist for how much energy, saturated fat, sodium, sugar, fibre and amounts of fruit there
are in food
•Criteria must be met in order for any claims to be made on food labels
HEALTH CLAIMS – make a direct connection between the consumption of the
food product and the potential decreased risk of a specific disease or health
condition.
At present the only health claim permitted in Australia is the benefit of
FOLATE before and during pregnancy in the protection of neural tube defects
such as spina bifida in babies.
N.B.
VCAA: Unit 3
1.
How much detail do we need to cover in relation to Nutrient Reference
Values (NRV)?
NRV are referred to in the key knowledge in Unit 3, Area of Study 2 in the context of the
role of Australia’s governments in promoting healthy eating. In particular the key
knowledge states:
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the purpose of the Nutrient Reference Values to guide dietary intake
Teaching about the NRV should focus on:
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What are the NRV and what are they used for?
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Who uses the NRV?
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How are the NRV related to other nutritional tools such as those referred to in
the subsequent points of the key knowledge, including the Australian Guide to Healthy
Eating, Dietary Guidelines and food legislation such as food labelling?
Teaching about the NRV should not focus on:
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Specific definitions of each of the individual measures that make up then NRV,
such as EAR, RDI, AI etc.
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How individual nutrient requirements change across the lifespan.
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How the NRV are different from the previous RDI.
REFERENCE LIST:
Australian Government Department of Health and Ageing, National Health and Medical
Research Council (NHMRC). (2006). Nutrient Reference Values for Australia and New
Zealand. Including Recommended Dietary Intakes. Canberra, Commonwealth of Australia.
Retrieved from
http://www.nhmrc.gov.au/_files_nhmrc/publications/attachments/n36.pdf?q=publicatio
ns/synopses/_files/n36.pdf
Goodacre, S. Collins, C. & Slattery, C. (2010). VCE Health and Human Development Units 3
& 4. New York, NY: Cambridge University Press.
PRACTICE EXAM QUESTIONS:
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Give one example of how nutrition survey statistics are used.
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How can the Dietary Reference Values be used to guide dietary intake?
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List the Dietary Guidelines for Australian Adults?
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Nutrient Reference Values are one tool used by the Federal Government to promote healthy
eating. Identify the limitations in the use of the NRVs in determining nutritional status.
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Outline the vision and mission of FSANZ?
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Give an example of legislation developed by FSANZ to govern the safety of food in Australia.