Effect of Fortified Formula on Growth and Nutritional Status in Young Children: A Systematic Review and Meta-Analysis.

Previous reviews of the effect of young child formulas on health outcomes in infants and toddlers have been inconclusive. In this study, we undertook a contemporary synthesis of studies investigating the effects of consuming fortified milk beverages (compared to cow’s milk or unfortified comparator formula) on growth and/or nutritional status in children 1−3 years of age. Five electronic databases were searched (PubMed, Web of Science, Scopus, ProQuest, and Cochrane Library) for randomised controlled trials comparing fortified milk against control milk in young children (9−48 months), published between January 1990 and June 2022.

Towards healthier and more sustainable diets in the Australian context: comparison of current diets with the Australian Dietary Guidelines and the EAT-Lancet Planetary Health Diet.

Background: There is increasing focus on moving populations towards healthier and more environmentally sustainable dietary patterns. The Australian Dietary Guidelines provide dietary patterns that promote health and wellbeing. It is unclear how these guidelines align with the more recently published global recommendations of the EAT-Lancet Planetary Health Reference Diet, and how Australian diets compare to both sets of recommendations.

Beverage Intake and Associated Nutrient Contribution for Aboriginal and Torres Strait Islander Australians: Secondary Analysis of a National Dietary Survey 2012-2013.

Beverages contribute significantly to dietary intake. Research exploring the impact of beverage types on nutrient intake for Australian Aboriginal and Torres Strait Islander people is limited. A secondary analysis of the Australian Aboriginal and Torres Strait Islander Health Survey 2012-2013 ( = 4109) was undertaken.

Sensory swap: Modelling the impact of swapping discretionary choices for similar tasting core foods on the energy, nutrients and sensory properties of Australian diets.

Food choice is strongly driven by the sensory characteristics of foods with sweet, salty and fatty mouthfeel considered highly palatable and rewarding. Attempts to improve diet quality have not addressed sensory characteristics of diets before. This report describes a data modelling exercise that could underpin a dietary strategy to help support consumption of higher quality diets without compromising sensory preferences.

Sensory characteristics of vegetables consumed by Australian children.

Objectives: Consumption is driven by children's sensory acceptance, but little is known about the sensory characteristics of vegetables that children commonly eat. A greater understanding could help design more effective interventions to help raise intakes, thus realising beneficial health effects. This study sought to: (1) Understand the vegetable consumption patterns in children, with and without potatoes, using the Australian and WHO definitions.

Food group intake at self-reported eating occasions across the day: secondary analysis of the Australian National Nutrition Survey 2011-2012.

Objective: To examine core and discretionary food and beverage intake at eating occasions, and to explore the variation in consumption by age and gender in Australian adults and children.

Design: The study utilised one 24-h dietary recall with self-reported eating occasions from a nationally representative sample of Australians. Average servings of each food group for age and gender subpopulations were compared with the Australian Dietary Guidelines.

How does fatty mouthfeel, saltiness or sweetness of diets contribute to dietary energy intake?

As "taste" is a primary driver of food choice, the objective of this study was to understand how the sensory properties of diets relate to energy intake (EI). A database of 720 frequently consumed foods, described by a trained panel for basic tastes (sweetness, saltiness) and fatty mouthfeel, was systematically applied to all foods reportedly consumed in 24hr recalls as part of the 2011-2012 Australian National Nutrition and Physical Activity Survey (n = 12,153 adults and children). Food groups were classified according to the Australian Guide to Healthy Eating, and their contribution to total nutrient and sensory intake estimated.

Adjustment Factors Can Improve Estimates of Food Group Intake Assessed Using a Short Dietary Assessment Instrument.

Background: Methods to address misreporting associated with short dietary assessment instruments are needed.

Objective: Our objective was to develop and evaluate the direct and indirect validity of adjustment factors applied to a short dietary assessment instrument to improve estimates of usual consumption of core and discretionary food and beverage intake.

Design: Validation of the Short Food Survey relative to 24-hour recalls was performed.

Reliability and relative validity of a diet index score for adults derived from a self-reported short food survey.

Aim: Assess the reliability and relative validity of a diet index score for adults derived using a 38-item online survey.

Methods: The short food survey (SFS) measured 'usual' intake of seven food groups, three food choice indicators and variety; and was completed by 61 adults aged 19-50 years from Adelaide, Australia. A score was applied to assess compliance with the 2013 Australian Dietary Guidelines.