National Health and Medical Research Council. Australian Dietary Guidelines. Canberra: National Health and Medical Research Council.2013. McLennan W and Podger A. National Nutrition Survey. Nutrient intakes and physical measurements. Australia …
National Health and Medical Research Council. Australian Dietary Guidelines. 2013. Canberra: National Health and Medical Research Council. National Health and Medical Research Council. A review of the evidence to address …
Grain Foods and Legumes: An update on changes to the Australian Dietary Guidelines Read More »
Whole grains and Weight Loss Griffin, H et al. Higher protein diet for weight management in young overweight women: a 12-month randomized controlled trial. Diabetes Obes Metab. 2012 Dec 26. …
The revised Australian Dietary Guidelines were launched in February 2013 and continue to encourage Australians to eat a variety of grain foods as part of a healthy diet. The Australian …
Mellen P,Walsh T, Herrington D. Whole grain intake and cardiovascular disease: A meta-analysis. Nutr Metab Cardiovasc Dis. 2008;18:283-290. De Moura, F. Whole grain intake and cardiovascular disease and whole grain …
Food Standards Australia New Zealand. Food Standards Code, Standard 1.2.8 – Definition of Dietary Fibre. American Association of Cereal Chemists. The Definition of Dietary Fiber (Report of the Dietary Fiber …
Dietary Fibre – Essential for digestive health and overall well being Read More »
Launched by The Hon Mark Butler MP, Federal Parliamentary Secretary for Health, this report reviews the latest scientific evidence on the health benefits of grains and legumes. It is co-authored …
Of the developed nations, Australia is one of the most overweight, with more than 60% of adults and one in four children overweight or obese. The prevalence of overweight and …
Diabetes is Australia’s fastest growing chronic health problem and accounts for 10.5% of all deaths in Australia. In 2017-18, total number of Australians with diagnosed diabetes was 1.2 million people, …
Cardiovascular disease encompasses heart, stroke and blood vessel diseases. Coronary heart disease, including heart attack and the chronic condition angina, is the leading cause of death in Australia accounting for …
There have been a number of reviews of the relationship between the consumption of whole grains and cancer risk which all conclude that whole grain foods are associated with lower …
Gluten comes from the Latin word for ‘glue’ which gives dough the elastic property that holds gas when it rises. Bubbles of carbon dioxide are released from fermenting yeast, which …
The glycemic index (GI) is used to rank carbohydrate-containing foods according to their effect on blood glucose levels after eating. Low GI foods are slowly digested and absorbed and so …
Grains, especially whole grains, contain a range of dietary fibres important for health and prevention of disease. These include: Soluble fibres such as: B-glucan (found in oats and barley) pentoses …
Refining grains removes varying proportions of the bran and germ. Because micronutrients are generally present in higher concentrations in these outer layers of the grain, refined grain products are lower …
Although the structures of the various cereal grains are different, there are some common features they all share: Bran – the multi-layered outer skin of the grain which is rich in …
Similar to amaranth and buckwheat, quinoa (pronounced ‘keen-wah’) fits within the ‘pseudo-cereal’ group as it is not part of the Poaceae botanical family, in which ‘true’ grains belong. It’s loosely …
Not belonging to the Poaceae botanical family, buckwheat is not classified as a ‘true’ grain, but rather a ‘pseudo-cereal’. Its nutritional profile, nutty flavour, appearance and culinary applications have led …
