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Foreword

The development of a food and nutrition policy for Australia hasinvolved representatives from the public and private sectors, agriculture,food manufacturing, retailing, consumers and the media sectors.

The policy has identified key areas for action ineducation/information, food supply, people with special needs andmonitoring and surveillance. My hope is for the catch-cry of 'healthyfood choices being easy food choices' to be a reality for all Australians.

Australians can be proud of our safe and nutritious food supply. However, there is increasing evidence that, for some groups in thecommunity, access to this food supply is limited by where they live, whattheir income is and lack of good information and education. The result isa lower health status for these groups compared with the community as awhole.

For the general population, the level of diet related disease is stillof great concern, and it is my hope that the implementation of this policywill go far in reducing unnecessary early death and illness.

I commend the Oversighting Committee for its hard work andProfessor Paul Nestel who, as Chair of the committee, played a vital rolein developing this consensus policy.

I am pleased to endorse the food and nutrition policy andrecommend its adoption and implementation by all concerned.

Peter StaplesMinister for Aged, Family and Health Services

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Contents

Page

Policy context 1

Key issues 4Social justice 4Quality of the food supply 6Community participation and accountability 8The food and nutrition system and its wider interaction 9Ecologically sustainable development (ESD) 10

Policy statement 12Goal 12Priority implementation objectives 13Goals and targets 13Roles and responsibility 14Review 14

Policy implementation strategies 15

AppendixesAppendix 1 Oversighting Committee 20Appendix 2 Australian dietary guidelines 24Appendix 3 Major recent government sponsored

or initiated review and policy documents relevantto the national food and nutrition policy 25

1

Policy context

Sound NUTRITION IS A VITALCOMPONENT of health. TheGovernment's food and nutrition policyis to facilitate and support actionthrough the entire food and nutritionsystem (food production, processing,and distribution, and nutritionknowledge and education) in order toachieve better nutrition for allAustralians, and especially for thosemost disadvantaged.

The Government's role is to co-ordinate, monitor and, where required,regulate. It has a clear mandate for thepromotion of public health and theachievement of social justice.

The fundamental aim of food andnutrition policy is to make healthy foodchoices, easy choices.

The policy builds on initiatives andinfrastructures arising from thedevelopment and implementation of theNational Better Health Program(NBHP). That program, in turn, arosefrom the work of the Better HealthCommission, which was established inMarch 1985 and which represented thefirst concerted national effort to changethe basic direction of health policy inAustralia. Nutrition was identified asone of the five priority areas for actionfor the NBHP.

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Central to public health nutritionstrategies in Australia, are the Australiandietary guidelines, which were firstadopted by the then Department ofHealth in 1979 and consequently by theNational Health and Medical ResearchCouncil (NHMRC) in 1983. Theseguidelines have now been reviewed andinclude for the first time statementsabout specific nutrients, namely calciumand iron.

The food and nutrition policy isclosely linked to other relevantgovernment policies, notably the foodindustry strategy, the support forAustralian food export marketing, andecologically sustainable development. In 1991 the Government completed thefundamental reform of Australia's foodstandards setting process through thecreation of the National Food Authority(NFA) and the historic National FoodStandards Agreement with the Statesand Territories. The NFA will play asignificant role in the furtherdevelopment of food and nutrition policythrough its legislated functions.

There have recently been severalmajor government sponsored or initiatedreviews of policy issues which impact onthe key issues underlying the NationalFood and Nutrition Policy. These arelisted in Appendix 3.

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By beginning to link food andnutrition policies, Australia is now in theforefront of international activity in thisarea. The strategy arising from thislinkage acknowledges the importance ofthe food system as a major employer andcontributor to the economy, and theimportance of good nutrition in reducingill-health in the community.

The strategy includes demand andsupply side action which support andreinforce food choices for a healthy dietbeing made easier. Ongoing monitoringand surveillance of the impact of theseactions against food and nutrition targetswill provide the means for reviewingand refining this strategy.

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Key issues

Social Justice

Good nutrition and its role in thecontext of a healthy life-style is afundamental part of achieving socialjustice.

Social justice is about developing afairer, more prosperous and more justsociety for every Australian. It isdirected at expanding choices andopportunities for people so that they areable to participate fully as citizens ineconomic, social and political life andare better able to determine the directionof their own lives. (Towards a fairerAustralia: social justice strategystatement 1990-91).

The role of proper nutrition in theachievement of social justice has in thepast been underrecognised against othersocial and economic concerns. Properand adequate nutrition is linked togrowth, strength, education outcomesand health throughout life.

A fundamental aim of the policy isthen to increase the availability ofnutritious foods, especially in remoteareas, to increase the affordability ofnutritious foods for economicallydisadvantaged people and to increase theunderstanding of good nutrition andfoods.

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For most of the population, the issueis one of making nutrition choices moreconsistent with the dietary guidelines. Itis clear that the messages conveyed bythe guidelines have been able to be morereadily implemented by people withhigher socioeconomic-economic status. It is essential to extend this opportunityto all.

Certain sub-groups of the Australianpopulation are at risk of under-nutrition. For example:

# Aboriginal and Torres Strait Islanderpeople suffer from a range ofnutrition problems, highlighting thedifficulties of obtaining a nutritiousdiet in remote areas in addition tosocial, economic and educationaldisadvantage.

# Similar issues of access affect allisolated rural Australians.

# Compared with more advantagedgroups, low income households spenda considerably larger proportion oftheir budget on food and for somelow income families, food is often theonly discretionary item in theirbudget.

# The role of many women as'gatekeepers' of their families' healthrequires special attention. Women inpoverty may compromise their ownnutrition by choosing to look after thewelfare of other family membersbefore their own and may needimproved food skills to obtain goodnutrition from foods which they canafford.

# Migrant groups in the communitycould be at risk if there are difficultiesin maintaining traditional diets or iftraditional diets need supplementation.

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Newly arrived migrants requireaccess to information and educationabout food in their adoptedenvironment.

In developing programs as part ofthe implementation of the food andnutrition policy, the Government willgive high priority to matters affectingthe access to a nutritious diet by moredisadvantaged Australians. Theprinciples of social justice will informthe development of these programs.

Quality of the food supply

Food and nutrition policy cannotsimply be about quantity - the quality offood needs to be a prerequisite. In termsof the food and nutrition policy, qualityrefers to maximising the retention ofnutrients along with minimising thedependence on chemicals, whilstretaining acceptable taste andappearance.

With current global consumerconcerns about environmental health,including pesticide and heavy metalresidues in food, this country is, andshould continue to be, recognised as aproducer of 'clean' and uncontaminatedfood. Issues relating to quality - such asthe regulation of chemical residues andthe appropriate degree of application ofprocessing technologies - need to becontinually reviewed and addressed.

The industry can be responsive to themarketplace in regard to quality. Australiangrowers and manufacturers increasingly usequality to their advantage to promote theirfood on the basis of nutrition and

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other qualities. This increases thedesirability of Australian products fordomestic and international consumptionwith consequent gains to foodproduction and processing in Australia. It may also be an incentive for furtherimprovement in nutrition quality ofparticular foods.

The foods consumed in Australianeed to conform to a comprehensive setof food standards. The NFA isresponsible for developing thesestandards in an open and accountableprocess. The States and Territories areresponsible for implementing andadministering these food standards. Thepolicy basis for setting and revisingstandards is under review by the NFA.

Regular market basket surveys offoods are also conducted nationally bythe NFA and show that the levels ofheavy metals, specific pesticide residuesand other contaminants being consumedthrough the food supply are generallywell below internationally specifiedacceptable intakes. Nevertheless, thisissue is still of concern to manyconsumers and vigilance should not berelaxed.

The policy in relation to quality isto support the food supply system toimprove the nutritional quality offood, and to reduce chemical usagewhile retaining the qualities offlavour and freshness expected byconsumers.

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Community Participation andaccountability

Australia is a pluralistic, multiculturalsociety with a market driven economy. Government is expected to play a role inregulation for public health, to ensure theprovision of adequate information to makeinformed choices and to ensure fairtrading - but not otherwise to determinethe operation of consumer choice.

In the last part of this century, peoplein Australia expect that public policy - andindeed significant actions by the privatesector - will be formed in the light ofcommunity consultation and participation,and that public bodies and the privatesector will be accountable for theirdecisions and actions.

It also needs to be borne in mind thatfood is more than a source of nutrients tomost people. Eating is a social activityand a sensual experience and food and dietare the subject of many deep seated beliefsand practices.

All of these factors mean that foodand nutrition policy cannot be imposedfrom above with fixed rules about 'good'and 'bad' food; nor can it be formulated bythe government, or by the Governmentand the industry, without the participationof consumers.

Community and welfareorganisations with an active role inproviding food have a significant role toplay in ensuring nutritious food isavailable to the people they assist. Thesegroups can also motivate local action toenhance the availability of an accessibleand low cost nutritious food supply.

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The food and nutrition policy is apartnership of governments, industryand the community and all are closelyinvolved in its development andimplementation.

The Food and Nutrition System andits wider Interaction

The food and nutrition systemcovers food production (the agriculturesector), food processing(manufacturing), distribution (transport),marketing and retailing, with substantialGovernment roles in regulation, researchand education. It is a very significantpart of the economy and of internationaltrade.

Australia is a major world producerand exporter of agricultural products,and there is substantial unrealised exportpotential of value added andmanufactured food. Increasing theinnovation and competitiveness of thelocal market would assist in realisingthis potential, and help ensure that adiverse supply of high quality andnutritious food continues to be availablelocally.

Effective food and nutrition policyrequires food producers to increase theirskills related to knowledge of dietaryissues and apply these to productdevelopment; food marketers tounderstand nutrition issues andconsumers' perceptions; Government tosupport generic promotion of theAustralian dietary guidelines;community and social welfare groups tobe aware of the nutritional needs of theirclients; and educators to teach thenutritional benefits of foods and the linkbetween food and nutrition.

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The food system needs also tointeract with wider activity - changes inplanning of transport and localgovernment services, for example, mayenhance the availability of nutritiousfoods. Media have an important role inhelping inform consumers of healthyfood choices.

The food and nutrition policyneeds to be wide ranging and toensure that the impacts of individualprograms are examined throughoutthe food and nutrition system.

Ecologically SustainableDevelopment (ESD)

The food system must be botheconomically viable - and indeedcontribute to economic growth and exportperformance - and maintain the quality andintegrity of the environment.

Major issues in agriculture include theconservation of scarce resources such astop soil, water and finite reserves of fossilenergy; and the amelioration of landdegradation problems associated withsalinity, deforestation and chemicalcontamination. These issues were raised inthe recent reports of the ESD WorkingGroup on Agriculture.

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The food processing industry is aminor user of energy and aims tocontribute to ecologically sustainabledevelopment through improvedmanufacturing methods which willefficiently use raw materials andimprove product storage. The foodindustry does, however, provide a visibleelement of the domestic waste streambut is actively participating in promotingwaste management solutions.

The food and nutrition policyacknowledges the importance ofecological sustainable development sothat resources are managed to ensuregood health for future generations.

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Policy statement

Goal

The goal of the food and nutritionpolicy is to improve health and reducethe preventable burden of diet-relatedearly death, illness and disability amongAustralians. The policy will beimplemented through strategies whichsupport the Australian dietaryguidelines, involve key sectors in thefood system, and foster communityparticipation.

The Policy requires coordinatedeffort between

# health, education, transport, primaryindustry, and manufacturing industrysectors;

# public, private and non-governmentagencies including communitywelfare agencies;

# different spheres of government; and

# the Australian consumer.

It is essential that strategies toimprove health through improvednutrition are based on accurate data andresearch.

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Priority Implementation Objectives

The Policy aims to:

# to improve the knowledge and skillsnecessary for Australians to choose ahealthy diet;

# to incorporate food and nutritionobjectives into a broad range ofpolicy areas and sectors;

# to support community basedinitiatives towards improving the dietof people with special needs; and

# to regularly monitor the food andnutrition system.

Goals and Targets

As part of the implementation ofthe policy, diet and nutrition goals andtargets will be defined. These will relateto the overall National Health Goals andTargets at present under development. A draft set of diet and nutrition goalsand targets are being released with thepolicy statement.

Roles and Responsibilities

The Commonwealth Department ofHealth, Housing and CommunityServices as part of its HealthAdvancement program will beresponsible for coordinating theimplementation of the policy incooperation with other groups. The NFAis responsible for food standards and forother matters within the NFA Act.

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The Department will draw upon theadvice of a broadly based consultativegroup in the implementation of thepolicy. The group is to include peoplewith backgrounds and expertise in therelevant industry sectors, appropriateacademic fields, and community andconsumer groups. The Department willalso work closely with the NFA andother Commonwealth departments andagencies in progressing the policy.

The Commonwealth and the Stateswill cooperate in relevant areas affectingthe policy through existing mechanismsincluding the Public Health Committee(PHC) of the National Health andMedical Research Council (NHMRC)and the Australian Health Ministers'Conference.

Local Government planningauthorities and communities will havean active and participatory role inaffirming and implementing policyobjectives at a local level.

The PHC will continue to beresponsible for scientific advice onnutrition and for the continuing reviewof dietary guidelines.

Review

The food and nutrition policy willrequire review and refinement. Thisreview will include measuring policyimplementation progress against a seriesof appropriate goals and targets. It isproposed a policy review will recommendfuture action in food and nutrition and beundertaken after three years.

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Policy implementation strategies

Objective 1

Improvements in the knowledgeand skills necessary for Australians tochoose a healthy diet.

Strategies

(a) National food and nutritioneducation curriculum material forschools will be developed andsupported through programdevelopment and teacher training.

(b) Programs to upgrade the nutritionskills of primary health care workerswill be developed.

(c) Communication strategies to makethe dietary guidelines much betterknown to present and futureconsumers will be implemented. Such strategies may include:

# education programs in schools,adult education authorities,community health centres andenergy utilities to increaseconsumer knowledge and skillsin purchasing, preparation, andstorage of foods;

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# public and private healthorganisations to provideconsistent nutrition messages;

# the food processing industry,governments and retailers toprovide point-of-saleinformation relevant to diet;

# the food industry andgovernments to promote genericfoods supported in the dietaryguidelines (for example breadand cereals, fruit andvegetables).

(d) The NHMRC is to develop andpromote dietary guidelines forchildren, with the issue ofadvertising directed at children tobe further researched as part oftheir development.

(e) The NFA in its review of foodstandards is to consider the need tooptimise accurate and meaningfulconsumer information.

Objective 2

Incorporation of food and nutritionobjectives into a broad range of policyareas and sectors.

Strategies

(a) Demonstration projects will besupported to improve signalsbetween customers and producersand encourage the production andmarketing of food in a range ofsettings which is consistent withthe dietary guidelines.

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(b) Public and private sector foodservices (including school canteens),food manufacturing companies andat all levels of government will beencouraged to adopt nutritionpolicies; health services and thefood industry should lead byexample in this area.

(c) Recognising the need forecologically sustainabledevelopment (ESD), foodproduction, processing anddistribution reforms will besupported which improve thecompetitiveness of the Australianfood industry in a manner consistentwith ESD.

(d) Local government authorities willbe encouraged to take food issuesinto account. Such issues wouldinclude access to supermarkets, landuse, food availability and local foodand nutrition needs.

Objective 3

Support for community basedinitiatives to improve the diet of peoplewith special needs.

Strategies

(a) Support will be provided forresearch and development projectson barriers to the availability,accessibility and cost of nutritiousfood for communities which haveeither socioeconomic and/orgeographic disadvantage, with aview to action to overcome thesebarriers. The needs of lower

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socioeconomic groups and olderpeople need to be particularlyconsidered.

(b) In line with recommendationscontained in the report from theNational Conference on AboriginalNutrition in Remote and RuralCommunities (1991):

# models for community basedfood and nutrition programs forAboriginal and Islander peoplewill be developed; and

# appropriate curriculum materialwill be made available fornutrition components inAboriginal Health Worker (andother professional) education,training and employmentprograms.

(c) Support appropriate and ongoingtraining for nutrition advisors forspecial needs groups.

Objective 4

Ongoing monitoring andsurveillance of the food system.

Strategies

(a) The Australian Institute of Healthand Welfare (AIHW), incollaboration with other relevantagencies, will report publicly on abiennial basis (initially), and assessagainst the national food andnutrition goals and targets:

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# changes in the food supply;

# information on food sold;

# national dietary survey analyseswhich show food and nutrientintakes of individuals; and

# changes in the nutritional statusof the community andsubgroups;

(b) Key sectors in the food system areto support the continuation ofregular monitoring and widedissemination of the informationon:

# food borne and food relatedillness;

# pesticides and chemicalsresidues in the food supply; and

# the composition of the foodsupply.

(c) The AIHW is to continue monitoringhealth morbidity/mortality data inrelation to food and nutrition at thewhole community level and forsubgroups in the population.

(d) NHMRC is to:

# develop research strategies tocharacterise food consumptionpatterns and increaseunderstanding of determinantsof dietary change,

# evaluate current literature on thelinks between diet and diseaseand recommend dietary changeto the community, and

# define costs and benefits ofdifferent components ofimplementation strategies.

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Appendix 1

Oversighting committee

Membership

Professor Paul Nestel (Chair)ChiefCSIRO Division of Human NutritionGate 13Kintore AveAdelaide SA 5000

Mr Garvin RutherfordExecutive DirectorMedia Council of Australia5th Floor186 Blues Point RdNorth Sydney NSW 2060

Mr Bruce BevanExecutive DirectorAustralian Supermarket Institute1st Floor 20 York StSydney NSW 2000

Ms Louise SylvanManagerPolicy and Public AffairsAustralian Consumers' Association57 Carrington RdMarrickville NSW 2204

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Mr Ken PettiferManagerProcessed Foods Products Section Department Industry, Technology and Commerce5th Floor, Building 451 Allara StCanberra City ACT 2601

Mr Harris BoultonExecutive DirectorGrocery Manufacturers of AustraliaPO Box E200Queen Victoria TerraceCanberra City ACT 2600

Mr John WoodDirectorFederal Bureau of Consumer Affairs Attorney Generals DepartmentNational CircuitBarton ACT 2600

Mr Tim ScholzPresidentUnited Farmers Stock Owners of SAc/- Grain House124-126 South TerraceAdelaide SA 5000

Ms Gae PincusChairpersonNational Food Authority2nd FloorMacquaire HouseBarton ACT 2600

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Ms Marea VidovichAssistant Federal SecretaryAustralian Nursing Federation373 St George's RdNorth Fitzroy VIC 3068

Professor Colin BinnsHeadSchool of Public Health Curtin University GPO Box U1987Perth WA 6001

Mr Lawrie ErwinDirectorAustralian Quarantine InspectionServiceDepartment of Primary Industries and EnergyC Block, Hotel KurrajongBroughton StGPO Box 858Barton ACT 2601

Ms Liz FurlerAssistant SecretaryHealth Promotion BranchCommonwealth Department of Health, Housing and Community ServicesGPO Box 9848 CANBERRA ACT 2601

Ms Vicki Taylor (Secretary)DirectorNutrition SectionHealth Promotion Branch Commonwealth Department of Health, Housing and Community ServicesGPO Box 9848CANBERRA ACT 2606

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Terms of reference

In line with the Government'scommitment to social justice,microeconomic reform and therationalisation of existing regulatoryframeworks, and Health for AllAustralians:

1 oversight the development of a draftNational Food and Nutrition Policyfor consideration by Government inMay 1992;

2 plan and oversight broad based publicconsultation with State/Territories,key government departments,industry, professional and consumergroups in the policy developmentprocess;

3 respond (as required) to variousissues raised in the context ofdeveloping a National Food andNutrition Policy; and

4 advise on the intersectoral issues

which promote or hinder theachievement of nutritional goals andtargets.

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Appendix 2

Australian dietary guidelines (endorsed by NHMRC June 1992)

1 Enjoy a wide variety of nutritiousfoods.

2 Eat plenty of breads and cereals(preferably wholegrain), vegetables(including legumes), and fruits.

3 Eat a diet low in fat, and inparticular, low in saturated fat.

4 Maintain a healthy body weight bybalancing physical activity and foodintake.

5 If you drink alcohol, limit yourintake.

6. Eat only a moderate amount ofsugars and foods containing addedsugars.

7 Choose low salt foods and use saltsparingly.

8 Encourage and supportbreastfeeding.

Guidelines on specific nutrients

1. Eat foods containing calcium. This isparticularly important for girls andwomen.

2. Eat foods containing iron. This isparticularly important for girls,women, vegetarians and athletes.

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Appendix 3

Major recent governmentsponsored or initiated review andpolicy documents relevant to the

national food and nutrition policy.

Draft 'National strategy for ecologically sustainabledevelopment' - Department of Prime Minister and Cabinet,AGPS June 1992.

The draft strategy has as its goal,sustainable, ecological development thatimproves the quality of life, both now andin the future. Three core objectives havebeen identified: to enhance individual andcommunity well-being and welfare byfollowing a path of economic developmentthat safeguards the welfare of futuregenerations; to provide for equity withinand between generations (that is,intragenerational and intergenerationalequity); and to protect biological diversityand maintain ecological processes andsystems.

The `Draft national strategy forecologically sustainable development' isintended to be read in conjunction with itscompanion document, the `Draft nationalgreenhouse response strategy'. Thisresponds in detail to the majority ofrecommendations of the Energy Use,Energy Production and Transport WorkingGroup reports, and outlines a proposed

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phased response by governments inAustralia to the threat of climate change.

Joint Statement on Australian Agri-foodIndustries - DPIE and DITAC, July 1992

This statement provides a nationalstrategy to improve the internationalcompetitiveness and export orientation ofAustralia's agricultural and foodprocessing industries, including furtherindustry integration, workplace reform andmarket development activities.

Health for all Australians -Report of the Health and TargetsImplementation (Health for All)Committee to Australian HealthMinisters, AGPS, 1988

This report outlines the health ofAustralians identifying the major causes ofdeath and disease in Australia. From thisthe report identifies various goals andtargets for achieving Health for All. Thereport represents Australia's response to theWorld Health Organisation's aim of healthfor all by the year 2000, and formed thebasis for the National Better HealthProgram (NBHP) implemented in Australiafrom 1989 to 1992.

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Implementing the dietaryguidelines for Australians -Report of the Sub committee onNutrition Education, NationalHealth and Medical ResearchCouncil, AGPS, 1989

The report provides strategies fordisease prevention and health promotionusing the Australian dietary guidelines. In developing the report, thesubcommittee took a broad view ofnutrition education in which traditionaleducation techniques are complementedby strategies which promote a supportiveenvironment, addressing social, culturaland economic factors that influencenutritional status. Chapters contained inthe report include:

# issues in implementing thedietary guidelines;

# processes and strategies inimplementation;

# evaluation;# implementation: reaching the

whole population;# implementation: reaching the

children;# implementation: reaching

specific at-risk groups;# implementation: educating the

educators.

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International conference onnutrition - Australia's countrypaper 1992

Australia's country paper isavailable from the Nutrition Section ofthe Department of Health, Housing andCommunity Services. The paperprovides the current social and economicconditions in Australia and relates thatto the nutritional status of Australians.

Nutrition policy statementsNational Health and MedicalResearch Council, AGPS, 1990

This publication provides allstatements issued by the former expertNutrition Committee of the NationalHealth Medical and ResearchCouncil(NHMRC) and endorsed by theNHMRC. These statements are providedunder the headings of:

# nutrition education;# nutrition and health;# vitamins and minerals;# dietary references;# maternal infant and child

nutrition;# working party reports;# special diets;# dietary guidelines.

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Review and revision of the nationalhealth goals and targets - Departmentof Public Health, University ofSydney, 1992

The Report of the review contains aseries of health goals and targets groupedinto five categories:

# preventable mortality and morbidity;# healthy life-styles and risk factors;# personal health literacy and health

skills;# healthy environments; and# goals and targets for the health care

system.

The purpose of developing goals andtargets is set out in the report along withfuture directions in goals and targets. Review of the dietary guidelines: Areport to the National Health andMedical Research Council (NHMRC),AGPS, 1992

The review outlines the scientificrationale for the wording and approachused for each dietary guidelines. Theguidelines are provided in full along with abrief outline of their intended use. Theguidelines are aimed at healthy adults inAustralia.

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Towards a fairer Australia: socialjustice strategy statement1990-91

This statement outlines theGovernment's social justice strategywhich aims to develop a fairer, moreprosperous and more just society forevery Australian. Major programs toachieve this end are included in thestatement along with the identificationof disadvantaged groups and specificstrategies for these groups.

Victorian food and nutrition policy -Department of Agriculture and RuralAffairs, Health Department Victoria,Ministry of Education, 1987

The Policy document outlines therationale, dietary guidelines andimplementation for a food and nutritionpolicy in Victoria. It provides anapproach integrating activities fromthree portfolio:, agriculture, educationand health. The implementation is inline with the Australian dietaryguidelines.

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Some important private sectorcontributions to food and nutrition policy

Diet and coronary heart disease -National Heart Foundation positionstatement: Medical Journal of Australia,Supplement, May 1992

This statement provides the latestinformation on the risk factors associatedwith Coronary Heart Disease and wasproduced on behalf of the National Dietand Heart Disease Advisory Committee ofthe National Heart Foundation. Thesupplement provides a summary ofresearch results on the links between dietand heart disease.

Facts about food - Food IndustryCouncil of Australia, 1985.

A policy document from the FoodIndustry Council of Australia providinginformation on foodstuffs and presenting,their policy position on a range of foodand nutrition related issues.

Goodman Fielder Wattie Corporatenutrition policy - Goodman FielderWattie, 1992

This document outlines the company'spolicy on food and the company'scommitment to enhancing its nutritionalvalue. The policy also provides a basisfor nutrition promotion of its products andaims to stimulate research anddevelopment in this area.

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Proceedings of Kellogg nutritionsymposiums - 1988, 1990, 1992.

Three symposiums have beensponsored by Kellogg and are in print:Nutrition for Australian children;Women's health - dietary effects; andDietary fat and health - an internationalupdates.

Towards a national food policy -November 1991; andProceedings from the towards anational food policy Conference, April1992 - Australian Consumers'Association

These documents represent theconsumer point of view on food policy andstem from an 18 month collaborativeproject involving the AustralianConsumers' Association and 30 otherconsumer, public health, community healthand environmental organisations.