Food and Nutrition Report: Comparing Dietary Guidelines of Two Nations

This report provides an analysis of food and nutrition, specifically focusing on the dietary guidelines of Brazil and Australia. It begins by outlining the ten basic steps of the Brazilian dietary guidelines, which emphasize the consumption of natural or minimally processed foods, minimal use of oils and seasonings, and avoidance of ultra-processed foods. The report then contrasts these guidelines with those recommended for the Australian population, which include maintaining a healthy body weight through regular physical activity and appropriate food choices, consuming a variety of fruits and vegetables daily, limiting the intake of saturated fats and added salt, encouraging breastfeeding, and practicing safe food storage. The report utilizes several research papers to support its findings, offering a comparative view of dietary approaches for promoting health and well-being in different cultural contexts.

Running head: FOOD AND NUTRITION
Food and Nutrition
Name of the Student
Name of the University
Author note

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FOOD AND NUTRITION
From the past studies, I have observed that the guidelines of the Brazilian dietary ensures
our understanding of the workers that will be crucial regard to the dissemination of the capacity
building trainers, as well as other professionals.
The ten basics step that I have observed contains the healthy diet plan of the Brazilian
dietary guideline. The step one involves the making the natural or minimally processed food
based on the diet of the individual (Monteiro et al., 2015). The second step involves the usage of
minimal amount of oil, fats and seasoning in cooking. The third step involves the limited
consumption of the processed food. The fourth step involves the avoiding the consumption of the
ultra processed food. The fifth step includes the regular eating in careful and appropriate manner.
The sixth step involves shopping in the places that offers the variety of naturally processed food
(Pereira et al., 2014). The seventh step involves the developing of cooking skills and the eight
steps involve the planning of the time of each meal. The last two steps involve the eating from
healthy food joints and keep oneself away from the advertized market junk food (Pereira et al.,
2014).
On the contrary, I have observed several guidelines that the Australian population needs
to be maintained for the proper health of the people (McClave et al., 2016). The first guideline
according to me involves maintaining the proper body weight of the individuals through regular
physical activities and choosing of the right amount of the food that are nutritious (Desbrow et
al., 2016). The second guideline involves that every individual should consume different types of
fruits and vegetables on a daily basis. The third guideline involves the controlling the
consumption of food that have saturated fat and added salt in it McClave et al., 2016). The last
guideline I think involves the encouragement of breastfeeding and the last guideline promotes
the care for food and storing it in a safe place.

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FOOD AND NUTRITION
References
Desbrow, B., McCormack, J., Burke, L. M., Cox, G. R., Fallon, K., Hislop, M., ... & Star, A.
(2014). Sports Dietitians Australia position statement: sports nutrition for the adolescent
athlete. International journal of sport nutrition and exercise metabolism, 24(5), 570-584.
McClave, S. A., Taylor, B. E., Martindale, R. G., Warren, M. M., Johnson, D. R., Braunschweig,
C., ... & Gervasio, J. M. (2016). Guidelines for the provision and assessment of nutrition
support therapy in the adult critically ill patient: Society of Critical Care Medicine
(SCCM) and American Society for Parenteral and Enteral Nutrition (ASPEN). Journal of
Parenteral and Enteral Nutrition, 40(2), 159-211.
Monteiro, C. A., Cannon, G., Moubarac, J. C., Martins, A. P. B., Martins, C. A., Garzillo, J., ...
& Levy, R. B. (2015). Dietary guidelines to nourish humanity and the planet in the
twenty-first century. A blueprint from Brazil. Public health nutrition, 18(13), 2311-2322.
Pereira, R. A., Souza, A. M., Duffey, K. J., Sichieri, R., & Popkin, B. M. (2015). Beverage
consumption in Brazil: results from the first National Dietary Survey. Public health
nutrition, 18(7), 1164-1172.