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Nutrition and Healthy Eating

Australian Guide to Healthy Eating - nutrition educator's material

The manual has been written for people who educate others about eating for good health, including primary and high school teachers, TAFE and university lecturers, community educators and health professionals.

The manual provides background information on the rationale used in developing the Guide so that the graphic can be adapted to include the foods appropriate for different target groups. The manual also explains how to make the best use of the Guide for counselling, classroom teaching, community education, health promotion, menu evaluation and development and explains how to teach others to develop a healthy eating pattern.

PDF printable version of the Australian Guide to Healthy Eating - nutrition educator's material (PDF 1678 KB)

The same publication in smaller sections:

• The cover page, contents, foreword, preface and introduction (PDF 146 KB)
• The Australian Guide to Healthy Eating Illustration (PDF 523 KB)
• The Australian Guide to Healthy Eating, Adapting the guide Illustration, Adapting the guide (PDF 176 KB)
• The food groups - Bread, cereals, rice, pasta, noodles (PDF 297 KB)
• The food groups - Vegetables, legumes, fruit, milk, yoghurt, cheese, meat, fish, poultry, eggs, nuts, legumes (PDF 447 KB)
• The food groups - Extra foods, Putting it all together (PDF 240 KB)
• References and Appendices (PDF 138 KB)

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