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Dear ,
With the Draft Australian Dietary Guidelines release around the corner (we hope), this month we have some exciting new consumption data on grains and legumes to share with you - and it looks like Australians have a lot of work to do when it comes to including more core grains and legumes in their diets.
We also share with you some recent findings from Autralian researchers who compared the results from the 1995 National Nutrition Survey and 2007 National Childrens Nutrition and Physical Activity Survey in 2-16 year olds children.
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A Comparison of the 1995 NNS and 2007 NCNPAS
Are Australian children eating healthier?
 Australian National dietary survey's are few and far between. These large and expensive Australian representative surveys are invaluable for understanding Australian's food intake and nutrition status and the results provide the evidence base for public health, marketing and policy decisions. With 1 in 4 of Australian children overweight or obese, regular monitoring of the dietary intakes of children is essential. |
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New Australian Food Consumption Data
Grain food and legume intakes from 2009-2011
A new national consumption tracking study commissioned by Go Grains Health & Nutrition has just been completed by research group Colmar Brunton, comparing grain food and legume consumption from 2009 to 2011. A 2-day food diary was kept by over 1200 participants in 2011 and over 1700 participants in 2009, followed by a series of online questions to understand consumption, awareness and attitudes towards grain foods and legumes.Read More... |
Recipe of the month 
Vegetable Muffin Pizzas
Serves: 6
Preparation time: 10 min
Cooking time: 15 min
Ingredients:
- 1 packet Wholegrain English Muffins, cut in half
- ¼ cup no added salt tomato paste
- 1 Tbsp basil, finely chopped
- 1 cup cherry tomatoes, cut in half
- 1 green capsicum, chopped
- 1/3 cup drained pineapple pieces (in natural juice)
- 100g button mushrooms, sliced
- 1 Sanitarium Weet-Bix™, crushed
- 1 cup reduced fat tasty shredded cheese
Method:
- Pre-heat oven to 190ºC. Lightly toast muffins.
- Mix tomato paste and basil and spread over muffins.
- Top muffins with tomatoes, capsicum, pineapple and mushrooms.
- Mix together Weet-Bix™ and cheese and sprinkle over muffins. Place in oven and bake for 10-15 minutes until golden. Serve with a green garden salad.
Nutritional analysis per serve:
Energy 1464kJ, Protein 17g, Total Fat 15g, Saturated Fat 3g, Carbohydrates 28g, Fibre 5g, Sodium 440mg
Recipe and image kindly provided by Sanitarium visit their website for more recipes
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Spotlight on Kellogg's
Be Natural 5 Whole Grain Flakes contains crunchy flakes made with a combination of five types of wholegrain: wheat, oats, triticale, barley and rye.
These wholegrains make up 58% of the cereal thus providing a range of important vitamins and minerals. The flakes are high in dietary fibre with 4.2g per serve. They also carry the Heart Foundation Tick of approval. A great way to start your day.
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Did you know?
A healthy diet consists of 25-30g of fibre a day, depending on your gender
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