Healthy Eating Australian Guide to healthy eating the Australian Guide to Healthy Eating (AGtHe) is a food selection guide and the primary educational and Enjoy a wide variety of nutritious foods from promotional tool in the Eat for Health Program. it converts the scientific knowledge of food composition and these food groups every day. 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. ChApter 2 the development of the AGtHe was informed by the Food Modelling System12 and Australian Dietary the nutritional rationale underpinning the Eat for Health Guidelines.10 it is designed for healthy Australians, including with common health risks such as being overweight. Program the 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 can be downloaded from . 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. Australian Guide to the 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 Vegetables and Drink plenty of water. legumes/beans Polenta Grain (cereal) foods, mostly wholegrain and/or high cereal varieties Muesli Quinoa Red kidney beans Wheat flakes Chickpeas Penne Red lentils 12 12 Fettuccine Red kidney beans Chickpeas Mixed nuts Lean meats and poultry, eggs, fish, tofu, nuts and seeds * Some foods from the Five Food Groups (such as some bread, breakfast cereal and most cheese) can also contribute and legumes/beans Milk, yoghurt, cheese and/or significant amounts of sodium alternatives, mostly reduced fat Use small amounts Only sometimes and in small amounts
Australian Guide to healthy eating 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 with common health risks such as being overweight. the 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 can be downloaded from . Australian Guide to Healthy Eating Enjoy a wide variety of nutritious foods from these food groups every day. ChApter 2 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 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 Drink plenty of water. Vegetables and legumes/beans Grain (cereal) foods, mostly wholegrain and/or high cereal varieties Polenta Muesli Quinoa Penne Fettuccine Wheat flakes Red kidney beans Red lentils Chickpeas 12 12 Chickpeas Mixed nuts Red kidney beans Lean meats and poultry, eggs, tofu, nuts and seeds and legumes/beans Milk, yoghurt, cheese and/or alternatives, mostly reduced fat * Some foods from the Five Food Groups (such as some bread, breakfast cereal and most cheese) can also contribute significant amounts of sodium Use small amounts Only sometimes and in small amounts fish,
n55b_educator_guide_130709.docx