This group of publications provide information on dietary guidelines for all Australians.
Please note there is currently an open Public Consultation on the revised Australian Dietary Guidelines and Australian Guide to Healthy Eating. Click here to view information about these consultations.
Synopsis
The NHMRC’s Australian Dietary Guidelines are based on the best available scientific evidence and provide information are information about the types and amounts of foods, food groups and dietary patterns that aim to:
- promote health and wellbeing;
- reduce the risk of diet-related conditions, such as high cholesterol, high blood pressure and obesity; and
- reduce the risk of chronic diseases such as type 2 diabetes, cardiovascular disease and some types of cancers.
The Dietary Guidelines are for use by health professionals, policy makers, educators, food manufacturers, food retailers and researchers, so they can find ways to help Australians eat healthy diets.
Review of the Dietary Guidelines 2010/2012
We have reviewed the Dietary Guidelines to make sure that they are up-to-date and reflect the latest knowledge on nutrition, diet and health. A draft of the Dietary Guidelines has now been produced and is out for public comment. This revision of the Dietary Guidelines has focused on food choice recommendations rather than on how much of certain nutrients you should consume, which was the approach of the 2003 version of the Dietary Guidelines. To produce the draft Dietary Guidelines, NHMRC has reviewed the following:
- Core food groups: The scientific basis for developing nutrition education tools (1994)
- Dietary Guidelines for Australian Adults (2003)
- Dietary Guidelines for Children and Adolescents incorporating the Infant Feeding Guidelines for Health Workers (2003)
- Dietary Guidelines for Older Australians (1999)
- The Australian Guide to Healthy Eating (1998)
