Holiday Inn Sydney Airport
What are Australians eating and how does this measure up with what they should be eating for good health? Can industry address the gap between the reality of what we eat with the target of eating for optimal health? This meeting took a detailed look at consumption patterns from the latest Australian survey data, assessed the methodology, identified the gaps between what current dietary guidelines recommend and the reality of consumption and identified what initiatives industry might take to address those gaps.
- Understanding the latest data on food consumption in Australia
- How do we measure up? What is the divide between actual and theoretical consumption?
- How do we address the gap?
- Actions required to achieve success.
ILSI SEA Region Australasia Country Committee
The summary report is available here.
Session 1: What We Know About Food and Nutrient Intake in Australia
Nutrition Information from the Australian Health Survey: Background and Selected Results
Ms. Janis Baines, Food Standards Australia New Zealand, Australia and Mr. Paul Atyeo, Australia Bureau of Statistics (ABS), Australia
Implications for Dietary Guidelines
Prof. Linda Tapsell, Wollongong University, Australia
Review of NRV: Which Nutrients and Why
Prof. Samir Samman, Otago University, New Zealand
Session 2: Mind the Gap – What are the Best Approaches to Bridging the Gap to Help Reduce Diet Related Chronic Disease?
Food and Nutrition Policies – Options for Action
Ms. Holly Jones, Chronic Disease & Food Policy Branch, Commonwealth Department of Health (DOH), Australia
Dietary Behaviour Change: Effective Ways to Change Consumer Behaviour
Prof. Cliona Ni Mhurchu, National Institute for Health Innovation, Auckland University, New Zealand
Food Reformulation - How to Make it Happen
Dr. Elizabeth Dunford, The George Institute for Global Health, Australia
Better Foods for Better Health – Reducing the Regulatory Drag
Dr. Geoffrey Annison, Australian Food & Grocery Council, Australia
Session 3: Food Industry Innovation Case Studies
MasterFoods® - Sodium Reduction Program
Ms. Cindy Code, Mars Food Australia, Australia
Nestlé Case Study: Helping to Bridge the Gap
Ms. Leisa Ridges and Ms Susan Kevork, Nestlé, Australia
Product Innovation for a Healthier Food Supply
Dr. Ingrid Appleqvist, CSIRO Food & Nutrition Flagship, Australia