SAC 3 - 2.4 Flashcards
(11 cards)
Key features of effective healthy eating programs
● Ease of Understanding
●Relevance
●Access
●Inclusiveness –
●Sustainability
●Effectiveness
target audience for healthy eating populations
Target audience: Health professionals, educators, industry bodies, and the general healthy population.
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.
guideline 2
Enjoy a wide variety of nutritious foods from the following five groups every day and drink plenty of water.
GUIDELINE 3
Limit intake of foods containing saturated fat,
added salt, added sugars and alcohol.
GUIDELINE 4
Encourage, support and promote breastfeeding
GUIDELINE 5
Care for your food; prepare and store it safely.
aus dietary guideline strengths
- the guidlines are free to download from the eat well website, meaning costs dont act as a barrier and they are easy to access
- “if people enjoy a wide variety of food from each of the 5 food groups everyday, aswell as drink plenty of water” it will reduce the intake of energy dense food. assisting with addressing obesity
aus dietary guideline weakness
the 5 dietary guidelines are written and can be hard for those who have low literacy levels
the guidelines are based on the requirement of an average person. this can mean the serving size is not appropriate for all people.
AGHE groups and percents
gran foods - 30-35%
veggies - 30 %
meats and meat alternative - 15%
fruit - 10-12%
milk and other dairy products - 10-12 percent
Aboriginal and Torres Strait Islander Guide to Healthy Eating differences
Aboriginal and Torres Strait Islander Guide to Healthy
Eating includes references to traditional foods such as kangaroo, goanna and crab meat, bush fruits and vegetables, and damper.
