Revision of food-based dietary guidelines for Ireland, Phase 2: recommendations for healthy eating and affordability.

Hdl Handle:
http://hdl.handle.net/10147/288526
Title:
Revision of food-based dietary guidelines for Ireland, Phase 2: recommendations for healthy eating and affordability.
Authors:
Flynn, Mary A T; O'Brien, Clare M; Ross, Victoria; Flynn, Cliona A; Burke, Sarah J
Affiliation:
Department of Public Health Nutrition, Food Safety Authority of Ireland (FSAI), Abbey Court, Lower Abbey Street, Dublin 1, Republic of Ireland. mflynn@fsai.ie
Citation:
Revision of food-based dietary guidelines for Ireland, Phase 2: recommendations for healthy eating and affordability. 2012, 15 (3):527-37 Public Health Nutr
Journal:
Public health nutrition
Issue Date:
Mar-2012
URI:
http://hdl.handle.net/10147/288526
DOI:
10.1017/S1368980011002084
PubMed ID:
21914254
Additional Links:
http://dx.doi.org/10.1017/S1368980011002084
Abstract:
To revise the food-based dietary guidelines for Ireland and assess the affordability of healthy eating.; An iterative process was used to develop 4 d food intake patterns (n 22) until average intakes met a range of nutrient and energy goals (at moderate and sedentary activity levels) that represented the variable nutritional requirements of all in the population aged 5 years and older. Dietary guidelines were formulated describing the amounts and types of foods that made up these intake patterns. Foods required for healthy eating by typical households in Ireland were priced and affordability assessed as a proportion of relevant weekly social welfare allowances.; Government agency/community.; General population aged 5+ years.; Food patterns developed achieved energy and nutrient goals with the exception of dietary fibre (inadequate for adults with energy requirements <9·2 MJ) and vitamin D (inadequate for everyone). A new food group to guide on fats/oils intake was developed. Servings within the Bread, Cereal and Potato group were sub-categorized on the basis of energy content. Recommendations on numbers of servings from each food group were developed to guide on energy and nutrient requirements. Healthy eating is least affordable for families with children who are dependent on social welfare.; Daily supplementation with vitamin D is recommended. Wholemeal breads and cereals are recommended as the best source of energy and fibre. Low-fat dairy products and reduced-fat unsaturated spreads are prioritized to achieve saturated fat and energy goals. Interventions are required to ensure that healthy eating is affordable.
Item Type:
Article
Language:
en
Description:
OBJECTIVE: To revise the food-based dietary guidelines for Ireland and assess the affordability of healthy eating. DESIGN: An iterative process was used to develop 4 d food intake patterns (n 22) until average intakes met a range of nutrient and energy goals (at moderate and sedentary activity levels) that represented the variable nutritional requirements of all in the population aged 5 years and older. Dietary guidelines were formulated describing the amounts and types of foods that made up these intake patterns. Foods required for healthy eating by typical households in Ireland were priced and affordability assessed as a proportion of relevant weekly social welfare allowances. SETTING: Government agency/community. SUBJECTS: General population aged 5+ years. RESULTS: Food patterns developed achieved energy and nutrient goals with the exception of dietary fibre (inadequate for adults with energy requirements <9·2 MJ) and vitamin D (inadequate for everyone). A new food group to guide on fats/oils intake was developed. Servings within the Bread, Cereal and Potato group were sub-categorized on the basis of energy content. Recommendations on numbers of servings from each food group were developed to guide on energy and nutrient requirements. Healthy eating is least affordable for families with children who are dependent on social welfare. CONCLUSION: Daily supplementation with vitamin D is recommended. Wholemeal breads and cereals are recommended as the best source of energy and fibre. Low-fat dairy products and reduced-fat unsaturated spreads are prioritized to achieve saturated fat and energy goals. Interventions are required to ensure that healthy eating is affordable.
Keywords:
DIET; HEALTHY EATING
MeSH:
Adolescent; Adult; Child; Child, Preschool; Diet; Energy Intake; Family; Female; Food Habits; Goals; Guidelines as Topic; Health Behavior; Healthcare Disparities; Humans; Male; Middle Aged; Nutrition Policy; Nutritional Requirements; Nutritive Value; Social Welfare; Socioeconomic Factors; Young Adult
ISSN:
1475-2727

Full metadata record

DC FieldValue Language
dc.contributor.authorFlynn, Mary A Ten_GB
dc.contributor.authorO'Brien, Clare Men_GB
dc.contributor.authorRoss, Victoriaen_GB
dc.contributor.authorFlynn, Cliona Aen_GB
dc.contributor.authorBurke, Sarah Jen_GB
dc.date.accessioned2013-05-05T16:13:23Z-
dc.date.available2013-05-05T16:13:23Z-
dc.date.issued2012-03-
dc.identifier.citationRevision of food-based dietary guidelines for Ireland, Phase 2: recommendations for healthy eating and affordability. 2012, 15 (3):527-37 Public Health Nutren_GB
dc.identifier.issn1475-2727-
dc.identifier.pmid21914254-
dc.identifier.doi10.1017/S1368980011002084-
dc.identifier.urihttp://hdl.handle.net/10147/288526-
dc.descriptionOBJECTIVE: To revise the food-based dietary guidelines for Ireland and assess the affordability of healthy eating. DESIGN: An iterative process was used to develop 4 d food intake patterns (n 22) until average intakes met a range of nutrient and energy goals (at moderate and sedentary activity levels) that represented the variable nutritional requirements of all in the population aged 5 years and older. Dietary guidelines were formulated describing the amounts and types of foods that made up these intake patterns. Foods required for healthy eating by typical households in Ireland were priced and affordability assessed as a proportion of relevant weekly social welfare allowances. SETTING: Government agency/community. SUBJECTS: General population aged 5+ years. RESULTS: Food patterns developed achieved energy and nutrient goals with the exception of dietary fibre (inadequate for adults with energy requirements <9·2 MJ) and vitamin D (inadequate for everyone). A new food group to guide on fats/oils intake was developed. Servings within the Bread, Cereal and Potato group were sub-categorized on the basis of energy content. Recommendations on numbers of servings from each food group were developed to guide on energy and nutrient requirements. Healthy eating is least affordable for families with children who are dependent on social welfare. CONCLUSION: Daily supplementation with vitamin D is recommended. Wholemeal breads and cereals are recommended as the best source of energy and fibre. Low-fat dairy products and reduced-fat unsaturated spreads are prioritized to achieve saturated fat and energy goals. Interventions are required to ensure that healthy eating is affordable.en_GB
dc.description.abstractTo revise the food-based dietary guidelines for Ireland and assess the affordability of healthy eating.-
dc.description.abstractAn iterative process was used to develop 4 d food intake patterns (n 22) until average intakes met a range of nutrient and energy goals (at moderate and sedentary activity levels) that represented the variable nutritional requirements of all in the population aged 5 years and older. Dietary guidelines were formulated describing the amounts and types of foods that made up these intake patterns. Foods required for healthy eating by typical households in Ireland were priced and affordability assessed as a proportion of relevant weekly social welfare allowances.-
dc.description.abstractGovernment agency/community.-
dc.description.abstractGeneral population aged 5+ years.-
dc.description.abstractFood patterns developed achieved energy and nutrient goals with the exception of dietary fibre (inadequate for adults with energy requirements <9·2 MJ) and vitamin D (inadequate for everyone). A new food group to guide on fats/oils intake was developed. Servings within the Bread, Cereal and Potato group were sub-categorized on the basis of energy content. Recommendations on numbers of servings from each food group were developed to guide on energy and nutrient requirements. Healthy eating is least affordable for families with children who are dependent on social welfare.-
dc.description.abstractDaily supplementation with vitamin D is recommended. Wholemeal breads and cereals are recommended as the best source of energy and fibre. Low-fat dairy products and reduced-fat unsaturated spreads are prioritized to achieve saturated fat and energy goals. Interventions are required to ensure that healthy eating is affordable.-
dc.language.isoenen
dc.relation.urlhttp://dx.doi.org/10.1017/S1368980011002084en_GB
dc.rightsArchived with thanks to Public health nutritionen_GB
dc.subjectDIETen_GB
dc.subjectHEALTHY EATINGen_GB
dc.subject.meshAdolescent-
dc.subject.meshAdult-
dc.subject.meshChild-
dc.subject.meshChild, Preschool-
dc.subject.meshDiet-
dc.subject.meshEnergy Intake-
dc.subject.meshFamily-
dc.subject.meshFemale-
dc.subject.meshFood Habits-
dc.subject.meshGoals-
dc.subject.meshGuidelines as Topic-
dc.subject.meshHealth Behavior-
dc.subject.meshHealthcare Disparities-
dc.subject.meshHumans-
dc.subject.meshMale-
dc.subject.meshMiddle Aged-
dc.subject.meshNutrition Policy-
dc.subject.meshNutritional Requirements-
dc.subject.meshNutritive Value-
dc.subject.meshSocial Welfare-
dc.subject.meshSocioeconomic Factors-
dc.subject.meshYoung Adult-
dc.titleRevision of food-based dietary guidelines for Ireland, Phase 2: recommendations for healthy eating and affordability.en_GB
dc.typeArticleen
dc.contributor.departmentDepartment of Public Health Nutrition, Food Safety Authority of Ireland (FSAI), Abbey Court, Lower Abbey Street, Dublin 1, Republic of Ireland. mflynn@fsai.ieen_GB
dc.identifier.journalPublic health nutritionen_GB

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