The process of development of this report.
Leading nutrition academics were commissioned to write concise reviews on a range of topics relating to the role of red meat in human nutrition, in diets at different life stages, and in the prevention and management of chronic disease. In addition, insight into the environmental footprint of the meat industry was sought to inform debate on this important topic in the years ahead. A perspective on the dietary attitudes of Australian consumers was also sought.
The papers received were peer-reviewed by an Editorial Committee and their recommendations were communicated to the authors. Revised manuscripts were then edited for style and consistency by Linda Tapsell before final editing, review and acceptance by the Supplements Editor of Nutrition & Dietetics, Malcolm Riley.
During its deliberations, the Editorial Committee requested that Meat & Livestock Australia provide information relating to red meat production practices for inclusion in the report. This statement appears as an appendix.
Meat & Livestock Australia offered honorariums to all members of the Editorial Committee and to all authors. Professor Caterson and Ms Chapman declined an honorarium. As an observer from the National Heart Foundation, Barbara Eden did not receive an honorarium.
Members of the Editorial Committee were:
Professor Ian Caterson (Chairman)
Boden Professor of Human Nutrition, The University of Sydney, Sydney
Professor Katrine Baghurst
Adjunct Professor, Department of Medicine, University of Adelaide, Adelaide
Professor Wayne Bryden
President, Nutrition Society of Australia
Professor of Animal Science, University of Queensland, Gatton
Professor Sandra Capra (corresponding member)
Faculty of Health, University of Newcastle, Newcastle
Professor Caryl Nowson
Professor of Nutrition and Ageing, School of Exercise and Nutrition Sciences, Deakin University, Melbourne
Professor Linda Tapsell
Director, National Centre of Excellence in Functional Foods, Smart Foods Centre, University of Wollongong, Wollongong
Nominated representative of the Dietitians Association of Australia
Professor Stewart Truswell
Emeritus Professor of Human Nutrition, The University of Sydney, Sydney
Ms Barbara Eden (observer)
Nominated representative of the National Heart Foundation of Australia
Mr Bill Shrapnel (secretary)
Consultant to Meat and Livestock Australia
The Role of Red Meat in Healthy Australian Diets' conclusions concur with nutrition statements from the National Heart Foundation of Australia, and have the support of the Dietitians Associations of Australia as a useful summary of the contribution of red meat to healthy eating. MLA is a DAA corporate partner.
|Printer friendly Cite/link Email Feedback|
|Title Annotation:||The Role of Red Meat in Healthy Australian Diets|
|Publication:||Nutrition & Dietetics: The Journal of the Dietitians Association of Australia|
|Date:||Sep 1, 2007|
|Previous Article:||Future events.|
|Next Article:||Executive summary.|