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    Revision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide.

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    Authors
    Flynn, Mary A T
    O'Brien, Clare M
    Faulkner, Gemma
    Flynn, Cliona A
    Gajownik, Magda
    Burke, Sarah J
    Affiliation
    Public Health Nutrition, Food Safety Authority of Ireland (FSAI), Abbey Court, Lower Abbey Street, Dublin 1, Republic of Ireland. mflynn@fsai.ie
    Issue Date
    2012-03
    Keywords
    DIET
    HEALTHY EATING
    NUTRITION
    MeSH
    Adolescent
    Adult
    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
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    Citation
    Revision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide. 2012, 15 (3):518-26 Public Health Nutr
    Journal
    Public health nutrition
    URI
    http://hdl.handle.net/10147/288487
    DOI
    10.1017/S1368980011002072
    PubMed ID
    21914255
    Additional Links
    http://dx.doi.org/10.1017/S1368980011002072
    Abstract
    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
    Article
    Language
    en
    ISSN
    1475-2727
    ae974a485f413a2113503eed53cd6c53
    10.1017/S1368980011002072
    Scopus Count
    Collections
    Food Safety Authority of Ireland

    entitlement

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