The food and beverages we eat and drink (our diet) play an important role in our overall health and wellbeing. Diets that provide insufficient or excessive amounts of energy, nutrients and other components can result in ill health.
Health conditions that are often affected by our diet include overweight and obesity, coronary heart disease, stroke, high blood pressure, some forms of cancer and type 2 diabetes.
A healthy diet is an important factor in maintaining our health and wellbeing. As well as being a key component of weight management, a healthy diet assists in preventing chronic diseases such as coronary heart disease, type 2 diabetes and some forms of cancer. Health conditions associated with diet can also be influenced by environmental, behavioural, biological, societal and genetic factors.
Australia has national guidelines that recommend the amount and types of foods we should eat to promote health and wellbeing and reduce the risk of chronic disease. The Australian Dietary Guidelines were developed by the National Health and Medical Research Council and are based on scientific evidence and expert opinion (NHMRC 2013). The guidelines recommend:
Australia also has a set of Nutrient Reference Values that provide recommended levels of intake of specific nutrients to meet the needs of healthy individuals (NHMRC 2006). The Nutrient Reference Values include Estimated Average Requirements, which can be used to estimate the prevalence of inadequate intakes in the population, and Upper Levels of Intake, which can be used to estimate the proportion of the population at risk of adverse effects from excessive intake.
For more information on the adequacy of the Australian diet across different age groups and population groups, please see the report Nutrition across the life stages.
NHMRC (National Health and Medical Research Council) 2013. Australian Dietary Guidelines. Canberra: National Health and Medical Research Council.
NHMRC 2006. Nutrient Reference Values for Australia and New Zealand including Recommended Dietary Intakes. Canberra: National Health and Medical Research Council.
09 Nov 2020
Web report |
19 Jul 2019
26 Oct 2018
Monitoring food and nutrition is important, however data are collected infrequently
Novel data sources can be used to complement traditional food and nutrition data sources
Less than 1 in 10 adults met the recommendations for daily vegetable consumption in 2017–18
3 to 8 serves of discretionary foods were consumed by children per day in 2011–12
For adults aged 51–70, alcoholic drinks account for more than one-fifth (22%) of discretionary food intake
Since 1995, the contribution of added sugars, total fat and saturated fat to energy intake has generally decreased
More reports and statistics on food and nutrition can be found under Physical activity and Overweight & obesity.
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