Question

Compare food models from the US and Australia, what are the pros and cons of Australian food models?

Answer 1

COMPARE FOOD MODELS FROM THE US AND AUSTRALIA

PYRAMID AND PLATE – FOOD SELECTION MODELS IN AUSTRALIA

With the launch of the US Department of Agriculture’s new initiative ‘MyPlate’, Nutrition Australia sees it as timely to readdress the use of food selection guide models in Australia. Nutrition Australia’s Healthy Living Pyramid is an iconic food selection tool and has been used to assist Australians to make healthy food and lifestyle choices for more than thirty years.

Since 1998 Australia has also used an additional food selection model ‘The Australian Guide to Healthy Eating’ (AGHE) or ‘Plate’ developed by the Commonwealth Department of Health and Family Services. Lucinda Hancock, Accredited Nutritionist for Nutrition Australia said food selection guides are useful educational tools that can be used to promote healthy eating.

“In Australia, these guides are based on the NHMRC Australian Dietary Guidelines and are designed to assist people in selecting foods that will help them achieve a healthy diet and maintain a healthy body weight,” she said. “Factors affecting food selection such as an individual’s education level and access to food are considered during the development of food selection guides.” But is there a single ‘best’ food selection model that suits the needs of the whole population? Nutrition Australia’s Healthy Living Pyramid provides a simple guide to planning the types and proportions of foods Australians need for optimal health.

The pyramid represents foods from the core food groups. It encourages food variety and a diet that is low in fat, sugar and salt with adequate fibre and sufficient water. Balanced with physical activity as indicated by the ‘Move More’ section of the pyramid the Healthy Living Pyramid can be considered a lifestyle tool as well. The Healthy Living Pyramid does not contradict the AGHE Plate model; rather the pyramid provides a more simplistic representation of what to eat, and includes a physical activity component, without the detail about serving sizes offered by the Plate. In some (but not all) States and Territories across Australia, educators in schools and health facilities are required to use the AGHE Plate model. Teachers however, may choose to expose students to the Healthy Living Pyramid by basing classroom activities on comparison of the food selection guides, and considering ways in which they are the same, ways in which they are different, and advantages and disadvantages of each.

The key messages Nutrition Australia would like to see promoted to students include:

• Eat a variety of foods from the core food groups

• Limit processed snack foods and sugary/diet/sports drinks

• Gain cooking skills and learn how to prepare meals

• Be active every day for at least an hour

Aloysa Hourigan, National Spokesperson for Nutrition Australia reaffirmed the significance of the Pyramid as an educational tool in Australia. “Feedback from primary and secondary school teachers and requests from the general public and publishing agencies to use our Healthy Living Pyramid confirms it’s place as a tool for nutrition education in Australia”, said Hourigan. With the current review of the NHMRC Australian Dietary Guidelines and the AGHE nearing completion, Nutrition Australia is looking forward to embracing the new guidelines and revised educational tools. Along with research into the use of food models in Australia, Nutrition Australia will review and adapt the Healthy Living Pyramid to reflect the new NHMRC guidelines and ensure consistency of message.

Additional Information:

Move More

Every time we move we use up some of the kilojoules (or calories) that are in the foods we eat. The kilojoules that we do not use up will be stored and changed to fat. ‘Move more’ reminds us that we need to balance the energy (kilojoules) that we take in with the energy we use. We eat daily so we need to be active daily.

EAT MOST

This base layer of food includes only plant foods: vegetables, fruits, nuts, dried peas, beans and lentils, breads and cereals (preferably wholegrain). These foods contain many nutrients and should make up the bulk of our diet. Eating a variety of ‘Eat Most’ foods each day will provide good amounts of energy from carbohydrate, as well as protein, minerals, vitamins and dietary fibre.

In other words these foods are nutrient dense. Alongside the base, the symbol of a running tap is present to encourage water consumption.

Eat Moderately

Foods in the middle section of the Pyramid include fish, lean meat,eggs, chicken (no skin), milk, cheese and yoghurt. Eating a serving of meat, fish or eggs and three servings of dairy foods each day will provide protein, minerals (especially iron and calcium) and B vitamins.

EAT IN SMALL AMOUNTS

Sugars and fats are found in this layer. These foods should be limited because they lack a good supply of the nutrients needed for growth, good health and quick energy. While small amounts of fats, oils and sugars are acceptable, larger amounts of these foods will cause an inadequately varied food intake. When choosing fats and oils it is better to choose those that have low levels of saturated fat and higher levels of omega -3 fats. The Pyramid also suggests that salt should not be added to foods

FOOD MODELS FROM THE US

1. llow a healthy eating pattern across the lifespan. All food and beverage choices matter. Choose a healthy eating pattern at an appropriate calorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce the risk of chronic disease.
2. Focus on variety, nutrient density, and amount. To meet nutrient needs within calorie limits, choose a variety of nutrient-dense foods across and within all food groups in recommended amounts.
3. Limit calories from added sugars and saturated fats and reduce sodium intake. Consume an eating pattern low in added sugars, saturated fats, and sodium. Cut back on foods and beverages higher in these components to amounts that fit within healthy eating patterns.
4. Shift to healthier food and beverages choices. Choose nutrient-dense foods and beverages across and within all food groups in place of less healthy choices. Consider cultural and personal preferences to make these shifts easier to accomplish and maintain.
5. Support healthy eating patterns for all. Everyone has a role in helping to create and support healthy eating patterns in multiple settings nationwide, from home to school to work to communities.

Additionally, the new issue of the Dietary Guidelines provides further key recommendations on how individuals can follow the five Guidelines:

The Dietary Guidelines’ Key Recommendations for healthy eating patterns should be applied in their entirety, given the interconnected relationship that each dietary component can have with others.

Consume a healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level.

A healthy eating pattern includes:

• A variety of vegetables from all of the subgroups-dark green, red and orange, legumes (beans and peas), starchy, and others
• Fruits, especially whole fruits
• Grains, at least half of which are whole grains
• Fat-free or low-fat dairy, including milk, yogurt, cheese, and/or fortified soy beverages
• A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), and nuts, seeds, and soy products
• Oils

A healthy eating pattern limits:

• Saturated fats and trans fats, added sugars, and sodium

Key Recommendations that are quantitative are provided for several components of the diet that should be limited. These components are of particular public health concern in the United States, and the specified limits can help individuals achieve healthy eating patterns within calorie limits:

• Consume less than 10 percent of calories per day from added sugars
• Consume less than 10 percent of calories per day from saturated fats
• Consume less than 2,300 milligrams (mg) per day of sodium
• If alcohol is consumed, it should be consumed in moderation—up to one drink per day for women and up to two drinks per day for men—and only by adults of legal drinking age.

In tandem with the recommendations above, Americans of all ages should meet the Physical Activity Guidelines for Americans to help promote health and reduce the risk of chronic disease.

                                       THE PROS AND CONS OF AUSTRALIAN FOOD MODELS

Model	Pros	Cons	Recommendation
Food Parcel	Commonly available Grateful for parcels when have nothing	‘Harsh eligibility criteria •Inappropriate amount of food for family, types of food for special diets •Inadequate nutritious foods • No choice • Short term (1–3 day) solution • Food expires if you get more • Incomplete meals—no meat • Homeless people cannot carry	Respectful and dignifying eligibility processes •Appropriate amounts and type of food to suit nutrition needs (e.g., meat, recipes, full meals, nutritious foods, length of time to cover) • Ability to choose items
Food Pantry	Allows choice • Other items available (toiletries, washing powder etc.) • Fresh produce • Suitable if have access to cooking facilities	Limits to number of items • Close to expired food • Limited types of foods, e.g., meat • Can only use twice a year • Must prove need • Difficulty securing an assessment appointment • Insufficient daily appointments • Have to waiting for appointment despite immediate need • Not suitable if no cooking facilities	Respectful and dignifying eligibility processes •Reduce appointments waiting time, e.g., free calls or 1800 number •Appropriate amounts and type of food to suit nutritional needs (meat, recipes, full meals, nutritious foods) • Align food quantity with need •Increase access during holidays and weekends
Supermarket gift card	Allows choice •Can buy other essential items • Easy to carry •Dignifying and ‘normal’ way to acquire food	Harsh’ eligibility criteria •Amount ($20) is inadequate •Only allowed to spend at major supermarket chains where food is expensive	Increase supermarket voucher card value •Relax eligibility criteria • Cash for purchases from alternative food businesses
Seated meal services	Best for people without dwelling, social isolated or cooking facilities • Able to combine with other services (e.g., shower, phone charging) • Social engagement with volunteers	Families with young children too noisy •Sometimes unpleasant environment/people • Do not want children to experience the stigma • Cost to recipient • Can miss out on food because there is not enough and waiting time is too long • No-one sits down to and talks to you •Agency referral needed	Combine with other services • Maintain pleasant, quiet, dignified atmosphere • Tailor food service to client needs • Universal eligibility •Socially connect with recipients
Foodbank Food Hub	Membership-based •Reward/incentive program •Discounts towards end of year, pre-saving for Christmas hampers • Free bread, fruit and vegetables	Agency-issued vouchers require assessment appointments. Viewed as judgemental, embarrassing and undignified •Food that is unsaleable or approaching its use by date or expired.	Universal eligibility or respectful and dignifying eligibility processes •Membership includes rewards scheme for every dollar spent •Food is purchased using own money •Blended model—free food and some discounted for purchase •Increase access during holidays and weekends
Co-operative	Dignifying •Dietitian assessed low-cost food packs with recipes for preparing at home • Offer toiletries, toys etc. •Best with other services including seated meals	Membership fee • Having to pay for food if no income	Include other services, e.g., seated meals or cafes •Make it more accessible to people e.g., transport •Increase access—Open during school holidays, weekends and major holidays
Social cafe	Allows access to mainstream café—normalising experience •Helps isolated individuals •An outing for a special occasion	Agency eligibility and assessment • Meal subsidy is time limited • Does not allow for family members and children • Dependent on participating café in local area	Universal eligibility or respectful and dignifying eligibility processes • Incorporate access for children and family members • Free community barbecues to reduce social isolation and provide a treat/family outing
Social supermarket	Opportunity for capacity building and volunteerism •Associated café providing cheap meals •Membership and discounted food • Supermarket style format, can exercise individual food choice • Other services can be accessed via the social supermarket—the idea of linked service valued • One-stop shop •Opportunity for socialisation, community connection	Stocked with food that may be expired or close to use by date. Purchased food may have a shorter life span?	Increased access—Open during school holidays, weekends and major holidays