Revision of food-based dietary guidelines for Ireland, Phase 2: recommendations for healthy eating and affordability.
Affiliation
Department of 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
MeSH
AdolescentAdult
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
Metadata
Show full item recordCitation
Revision of food-based dietary guidelines for Ireland, Phase 2: recommendations for healthy eating and affordability. 2012, 15 (3):527-37 Public Health NutrJournal
Public health nutritionDOI
10.1017/S1368980011002084PubMed ID
21914254Additional Links
http://dx.doi.org/10.1017/S1368980011002084Abstract
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
ArticleLanguage
enISSN
1475-2727ae974a485f413a2113503eed53cd6c53
10.1017/S1368980011002084
Scopus Count
Collections
Related articles
- Revision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide.
- Authors: Flynn MA, O'Brien CM, Faulkner G, Flynn CA, Gajownik M, Burke SJ
- Issue date: 2012 Mar
- Nutrient intake and dietary patterns in children 2.5-5 years of age with picky eating behaviours and low weight-for-height.
- Authors: Volger S, Sheng X, Tong LM, Zhao D, Fan T, Zhang F, Ge J, Ho WM, Hays NP, Yao MP
- Issue date: 2017 Jan
- Socio-economic differences in food group and nutrient intakes among young women in Ireland.
- Authors: McCartney DM, Younger KM, Walsh J, O'Neill M, Sheridan C, Kearney JM
- Issue date: 2013 Dec 14
- Food intakes of US children and adolescents compared with recommendations.
- Authors: Muñoz KA, Krebs-Smith SM, Ballard-Barbash R, Cleveland LE
- Issue date: 1997 Sep
- Development of food intake patterns for the MyPyramid Food Guidance System.
- Authors: Britten P, Marcoe K, Yamini S, Davis C
- Issue date: 2006 Nov-Dec