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Contemporary Food Issues: Nutrition
Go Grains 4 + serves a day
In the option strand, Contemporary food issues: Nutrition, students will learn about the role of the individual, community groups, the food industry, government organizations and private agencies in promoting health.
The following case study examines the ‘4+ serves a day’ program developed by the cereal industry group Go Grains Health and Nutrition. Industry experts from a wide range of areas including growers and cereal food manufacturers have developed this campaign to inform consumers about ways to include four or more daily serves of grain-based foods in their diet.
Developed from Go Grains (2008) 4+ serves of grain foods a day, Food Australia, Volume 60, Number 1-2, January/February, p. 54-55.
This material addresses aspects of the following syllabus outcomes:
H2.1 The student investigates the relationship between food, its production, consumption, promotion and health.
H3.2 The student independently investigates contemporary food issues.
H5.1 The student develops, realises and evaluates solutions for a range of food situations.
Source: Board of Studies NSW, Stage 6 Food Technology Syllabus, Preliminary and HSC Courses (1999).
The Australian Dietary Guidelines
Current Australian Dietary Guidelines developed by the National Health and Medical Research Council (NHMRC) highlight the groups of foods and lifestyle patterns that foster good nutrition and health.
One guideline is to eat plenty of cereals that are preferably wholegrain. Health experts recommend that Australians consume at least four serves of wholegrain food daily and up to as many as nine or twelve, depending on age, sex and activity levels.
Studies have shown that a minimum of three serves of wholegrain food will contribute to a lowering of heart disease, type 2 diabetes mellitus and possibly also some cancers.
It has been found that consumers have little awareness of what constitutes a wholegrain and the benefits to health. The program, supported by the Australian Government, aims to make it easier for people to identify grain-based foods as well as and to know the benefits of eating a balanced diet that comprises of the recommended daily serves.
Rather than consuming more foods, it is recommended that Australians make a switch to healthy food choices. Grain-based foods are a rich source of carbohydrates, proteins, vitamins such as vitamin E and the B group, as well as minerals including iron, zinc, magnesium and phosphorous. Wholegrain varieties also contain components such as fibre, antioxidants and phytoestrogens.
Go Grains Health & Nutrition Limited has established a daily target of 48 grams of wholegrains per day for Australian adults. Food manufacturers are encouraged to label their foods with the ‘4+ serves a day’ logo and statements such as those shown below:
Activity
Use the following information sources to complete the following questions and tasks:
http://www.nhmrc.gov.au/publications/synopses/dietsyn.htm 
http://www.gograins.com.au/display.php?menuId=index
Choice, September (2008)
- What is a wholegrain cereal? Define and label a diagram showing the components.
- Make a list of common wholegrain cereal-based foods.
It is important to note that in the past, labelling laws insisted that wholegrain meant whole, unbroken grains only but due to recent changes to food regulations products made from ground grains or known as wholemeal are included.
- What is a serve?
- Suggest three ways that wholegrains can be increased in a diet.
- Create, make and evaluate a menu (day or week) for an identified food situation or specific group according to age, sex, and activity level.
- The following are less common wholegrains that are sometimes referred to as ‘supergrains’. Determine if they should be considered as special.
- Quinoa
- Salba
- Amaranth
- Millet
- Teff
- Kamut
- Spelt
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