Poultry meat received favourable coverage in the Revised
Australian Dietary Guidelines, which was issued by Australia’s
National Health and Medical Research Council for public
discussion in December 2011. This major government-issued
document is expected to help shape health policy in Australia in
the coming years and will also be studied by health policy-
makers and professionals in New Zealand. Here are some key
points: - Poultry is seen as an important component of
Australian cuisine, culture and lifestyle (this is equally valid
for New Zealand), and in addition to being protein-rich is
recognised as providing a wide variety of important nutrients
including iodine, iron, zinc, vitamins, esp. B12 and essential
fatty acids including long chain omega-3 fatty acids. - The
recommended consumption of lean meat for both children and
adults is 1-3 serves a day, reducing with age (51 years to 70).
A maximum of 455g per week (1 serve or 65g per day) of lean meat
is recommended for Australian adults. In order to meet