Lack of nutritional equivalence in the 'meats and alternatives' group of the Australian guide to healthy eating

Nutrition and Dietetics

Volumn 64, Issue 4, 2007, Pages 254-260

  Shrapnel, Bill ^a   Baghurst, Katrine ^a  

^a NONE

Author keywords

Dietary modelling; Food group; Iron; Omega 3; Vitamin B12; Zinc

Indexed keywords

EID: 35948971014     PISSN: 14466368     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1747-0080.2007.00181.x     Document Type: Article

References (19)

1. National Health and Medical Research Council. Food for Health: Dietary Guidelines for Australian Adults. Canberra: NHMRC, 2003.
2. National Health and Medical and Research Council. Nutrient Reference Values for Australia and New Zealand. Canberra: NHMRC, 2006.
3. Commonwealth Department of Health and Family Services. The Australian Guide to Healthy Eating: Background Information for Nutrition Educators. Publication no. 2361. Canberra: Commonwealth Department of Health, 1998.
4. Australian Bureau of Statistics: Commonwealth Department Health and Family Services. National Nutrition Survey, 1995. Confidential Unit Record Files. Canberra: ABS, 1998
5. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference. (Cited November 2005.) Available from URL: http://www.nal.usda.gov/fnic/foodcomp/
6. Food Standards Agency. McCance and Widdowson's the Composition of Foods, 6th summary edn. Cambridge: Royal Society of Chemistry, 2002.
7. Meyer BJ, Mann NJ, Lewis JL, Milligan GC, Sinclair AJ, Howe PR. Dietary intakes and food sources of omega-6 and omega-3 polyunsaturated fatty acids. Lipids 2003; 38: 391-8.
8. National Health and Medical Research Council. The Core Food Groups. The Scientific Basis for Developing Nutrition Education Tools. Canberra: NHMRC, 1994
9. Hallberg L, Hulthen L. Prediction of dietary iron absorption: An algorithm for calculating absorption and bioavailability of dietary iron. Am J Clin Nutr 2000; 71: 1147-60.
10. Lynch SR, Beard JL, Dassenko SA, Cook JD. Iron absorption from legumes in humans. Am J Clin Nutr 1984; 40: 42-7.
11. Macfarlane BJ, Bezwoda WR, Bothwell TH et al. Inhibitory effect of nuts on iron absorption. Am J Clin Nutr 1988; 47: 270-74.
12. Rangan AM, Blight GD, Binns CW. Factors affecting iron status in 15-30 year-old female students. Asia Pac J Clin Nutr 1997; 6: 291-5.
13. Sadler S, Blight G. Iron status and dietary iron intake of young women. Proc Nutr Soc Aust 1996; 20: 216.
14. Sandstrom B, Lonnerdal B. Promoters and antagonists of zinc absorption. In Mills CF, ed. Zinc and Human Biology. London: Springer-Verlag, 1989; 57-78.
15. Herrmann W, Schorr H, Obeid R, Geisel J. Vitamin B-12 status, particularly holotranscobalamin II and methylmalonic acid concentrations, and hyperhomocysteinemia in vegetarians. Am J Clin Nutr 2003; 78: 131-6.
16. Li D, Ball M, Bartlett M, Sinclair A. Lipoprotein (a), essential fatty acid status and lipoprotein lipids in female Australian vegetarians. CLIN Sci (Lond) 1999; 97: 175-81.
17. Shrapnel B, Baghurst K. Adequacy of essential fatty acid, vitamin D and vitamin E intake: Implications for the 'core' and 'extras' food group concept of the Australian guide to healthy eating. Nutr Diet 2007; 64: 78-85.
18. Shrapnel B, Nestel P. Linoleic acid and coronary heart disease. Food Aust 2007; 59: 139-44.
19. Venti CA, Johnston CS. Modified food guide pyramid for lactovegetarians and vegans. J Nutr 2002; 132: 1050-54.