6.9 Facts about food and nutrition

Facts about food and nutrition

1. Salt Children do not need extra salt in hot weather. A balanced diet with plenty of fresh water is adequate.
   
   
2. Sugar Sugar is found naturally in some foods; for example in fruit. It is added (refined) sugars which make over-consumption so easy.
   
   Children do not need refined sugars for energy. Energy is best supplied by the complex carbohydrate foods that belong to the largest section of The Australian Guide to Healthy Eating (Commonwealth of Australia, 1998).
   
   
3. Fat Fat is the nutrient that provides the most concentrated source of energy and is an essential source of fat-soluble vitamins and essential fatty acids, particularly the omega-3 polyunsaturated fatty acids.
   There are four main categories of fats, each with varying effects on plasma cholesterol:
   • Saturated fats are usually solid at room temperature and include the main type of fat in milk, cream, butter and cheese, in some meats and in palm oil and coconut oil.
   • Trans fats are found in some margarines, oils and processed foods.
   • Mono-unsaturated fats include olive, canola and peanut oils, avocado and nuts such as peanuts, almonds, pecans and hazelnuts.
   • Polyunsaturated fats include sunflower oil, safflower oil and corn oil as well as fatty fish such as salmon, mackerel, tuna and sardines.

   Saturated and trans fatty acids tend to raise blood cholesterol whereas mono-unsaturated and polyunsaturated fats can lower blood cholesterol. For children, it is therefore recommended to:

   • trim visible fat from meats, remove skin from poultry
   • limit the use of processed meat such as hot dogs, sausages and luncheon meats
   • limit fried foods
   • use polyunsaturated and mono-unsaturated cooking oils when preparing foods
   • provide fruit, vegetables or bread-based products as snacks rather than potato crisps, biscuits or pastries
   • use reduced-fat or low fat dairy foods for school aged-children.

   Carob and chocolate both contain high proportions of fat and sugar.

4. Fibre Although white bread is nutritionally acceptable, wholemeal bread is preferred for fibre, iron and vitamin content. Fibre is needed to absorb moisture and make stools into a soft mass for easy movement through the body.
   
   
5. Milk While plain milk is preferable for children, flavoured milk is more acceptable than no milk at all and more acceptable than other drinks containing added sugar. Milk contains anti-decay factors which have the potential to protect teeth from sugars added to flavoured milk. Reduced fat milks are recommended for school-aged children. They are not recommended for children aged less than two years. There is no reputable evidence that milk increases mucus production. Milk is one of the most important sources of calcium needed for strong bones and teeth.
   
   
6. Sensitivity to food A very small number of children may be sensitive to food additives and food colourings. Most children have grown out of allergies by five years of age. Diets eliminating all such substances are extremely restrictive. Management of such diets is the responsibility of families, doctors and dieticians.
   
   
7. Artificial sweeteners Artificial sweeteners must undergo extensive toxicological testing before being accepted as safe for use in foods. Artificial sweeteners are commonly used in diet soft drinks and cordials. It is recommended that children drink more plain water, reduced fat milk-based drinks and occasional unsweetened fruit juices.

Food Allergies

The number of children with food allergies in Australia is increasing and it is estimated that 1 in 20 have a food allergy and 1 in 50 have a peanut allergy. The most common food allergies are peanuts, tree nuts, cows milk, soy, seafood and eggs (Anaphylaxis Australia, 2005).

The majority of reactions are not anaphylactic.

In Australia the prevalence of food induced anaphylaxis in pre-school age children was one in 170 and in school age children one in 1900. The majority of food allergic and anaphylactic reactions occur in pre-school age children. However over 90% of fatal reactions to foods have occurred in children aged five years and older. Therefore the prevention of anaphylaxis in schools is essential.

The two key components in preventing food related anaphylaxis are education and communication. Canteen staff will need to be educated if a child at the school has food allergies. It is the parent’s responsibility to inform the school.

The school will then implement strategies in consultation with all staff (including canteen staff) to minimise risk of exposure to known allergens (Australasian Society of Clinical Immunology and Allergy, 2004).

References

Booth, M, T. Chey et al (2003). Change in the prevalence of overweight and obesity among young Australians. 1969-1997 Am J Nutr. 77(1):29-36.

CSL (2001) Tasmania Together. http://www.tasmaniatogether.tas.gov.au/

Department of education, Student Health Care Requirements

Department of Health and Human Services. Tasmanian Food and Nutrition Policy. (2004)

Koletzko et al (2002) Tackling childhood obesity. Every Child Vol 11 No 1 Summer 2005. www.earlychildhoodaustralia.org.au

Magarey, A, Daniels, L and Boulton, J. Prevalence of overweight and obesity in Australian children and adolescents: reassessment of 1985 and 1995 data against new standard international definitions. Med J Aust 2001;174:561-4.

National Public Health Partnerships (2001) Eat Well Australia-an agenda for action for public health nutrition 2000 - 2010. Published: Canberra. http://www.dhs.vic.gov.au/nphp/publications/signal/eatwell1.pdf

NH&MRC (2003) Dietary Guidelines for Australian Adults and Dietary Guidelines for Children and Adolescents in Australia. http://www.nhmrc.gov.au/publications/synopses/dietsyn.htm

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