Revision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide.
Affiliation
Public Health Nutrition, Food Safety Authority of Ireland (FSAI), Abbey Court, Lower Abbey Street, Dublin 1, Republic of Ireland. mflynn@fsai.ieIssue Date
2012-03Keywords
DIETHEALTHY EATING
NUTRITION
MeSH
AdolescentAdult
Attitude of Health Personnel
Attitude to Health
Child
Child, Preschool
Data Collection
Diet
Female
Goals
Guidelines as Topic
Humans
Male
Middle Aged
Nutrition Policy
Nutritional Requirements
Nutritive Value
Young Adult
Metadata
Show full item recordCitation
Revision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide. 2012, 15 (3):518-26 Public Health NutrJournal
Public health nutritionDOI
10.1017/S1368980011002072PubMed ID
21914255Additional Links
http://dx.doi.org/10.1017/S1368980011002072Abstract
To evaluate Ireland's food-based dietary guidelines and highlight priorities for revision.Evaluation with stakeholder input. Energy and nutrient intake goals most appropriate for Ireland were determined. Advice from Ireland's food guide was translated into 4 d food intake patterns representing age and gender groups from 5 to 51+ years. Nutritional content of the food patterns was compared with identified goals and appropriateness of food advice was noted. Feedback from stakeholders was obtained on portion size of foods within the Bread, Cereal and Potato group and of portion descriptors for meat and cereal foods.
Government agency/community.
General population aged 5+ years, dietitians/nutritionists (n 44) and 1011 consumers.
Goals were identified for energy, macronutrients, fibre, Fe, Ca and vitamin D. Goals not achieved by the food patterns included energy, total fat, saturated fat, fibre and vitamin D. Energy content of food portions within the Bread, Cereal and Potato group varied widely, yet advice indicated they were equivalent. Dietitians/nutritionists agreed with the majority of consumers surveyed (74 %, n 745) that larger portion sizes within the Bread, Cereal and Potato group were more meaningful. 'Palm of hand' as a descriptor for meat portions and a '200 ml disposable cup' for quantifying cereal foods were preferred.
Revision of the guidelines requires specific guidance on energy and vitamin D intakes, and comprehensive advice on how to reduce fat and saturated fat and increase fibre intakes. Advice should use portion descriptors favoured by consumers and enlarged portion sizes for breads, cereals and potatoes that are equivalent in terms of energy.
Item Type
ArticleLanguage
enISSN
1475-2727ae974a485f413a2113503eed53cd6c53
10.1017/S1368980011002072
Scopus Count
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