Healthy Eating Write for Us
Do you know which foods are best for your plate? Or how much you should eat and in what way often?
The Australian Dietary Guidelines provide up-to-date advice on the recommended types and portion sizes of foods needed for good nutrition and health. These are presented in the Australian Guide to Healthy Eating.
The National Health and Medical Research Council and independent nutrition experts develop these guidelines. They are based on the best available scientific evidence on the types and amounts of foods and eating patterns believed to promote health and well-being, and reduce the risk of diet-related and chronic diseases.
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Eat a Variety of Foods
A healthy diet involves consuming various foods from the five main food groups in the recommended amounts.
Eating various foods from the five main food groups provides diverse nutrients, promotes good health, and can help lessen the risk of disease, in totaling to adding a variety of tastes and textures to your diet.
Fats and oils are high in calories (energy), but are essential for a healthy diet in small amounts.
Regardless of where you start, making minor changes to bring your diet closer to the Australian Dietary Guidelines is easy. Focus on foods from the five main food groups and reduce your intake of irregular foods.
The Five Main Food Groups
The Australian Guide to Healthy Eating divides the foods we should eat daily into five main groups.
5 major food groups
The Australian Food Guide divides the foods we should eat daily into five main groups.
These five groups are:
- Vegetables and legumes or beans
- Fruits
- Lean meats and hen, fish, eggs, tofu, nuts and seeds, legumes or beans
- Grain-based products, mainly whole grain or high-fibre
- Milk, yoghurt, cheese, or alternatives, mainly low-fat
Foods are grouped into food groups because they contain roughly the same amount of key nutrients. For example, milk, yoghurt, cheese, and their substitutes contain calcium and protein, while fruits are a good source of vitamins, especially vitamin C.
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