Australian Food & Grocery Council

Nutrition & Health

Obesity and overweight is a major issue globally. Governments are grappling with ways to deal with the increase in obesity related illnesses, as well as the social and economic costs. More recently the focus has shifted to preventative health and helping people to eat well and be active.

AFGC and the entire food and grocery manufacturing industry are committed to being part of the solution to this critical issue. We encourage all Australians to balance a nutritious diet with plenty of physical activity

To help people balance their dietary needs, industry provides a range of nutritious choices and reduced portion sizes with low-joule, low-fat, low-sugar and low-salt foods available throughout supermarkets. Companies agreed to offer consumers a range of portion sizes to help reduce over-consumption, as well as using information on packaging to tell people about what constitutes an appropriate portion size.
 

Australian Dietary Guidelines

Australians are fortunate to be able to choose from a great variety of healthy foods. The freshness, abundance and safety of our food supply, combined with a good medical service make Australians one of the longest lived populations on earth.

The five food groups are:

  • bread, cereals, rice, pasta, noodles
  • vegetables, legumes
  • fruit
  • milk, yoghurt, cheese
  • meat, fish, poultry, eggs, nuts, legumes.

Foods that do not fit into the five food groups are called discretionary foods and should only be consumed occasionally. These foods add to enjoyment in meals and snacks and, in many cases, provide essential nutrients.

The Australian Dietary Guidelines provide direction, based on scientific research, to health professionals and educators to promote healthy eating. Although some people try to use the guidelines to determine whether a food is good or bad, it is important to note that the guidelines specifically state that they should be applied to the total diet. They should not be used to assess the healthiness of individual foods.

There are guidelines for adults and for children and adolescents. More information is available here.

 


CONTACT

Michele Walton, Nutrition Communications Advisor