Printer Friendly

The process of development of this report.

The first edition of 'The Role of Red Meat in Healthy Australian Diets' was published in February 2001 and has been a useful, evidence-based report on red meat and health for health professionals, the food industry and consumers. In the light of the release of the new Nutrient Reference Values and of the changing patterns of chronic diseases, notably obesity and type 2 diabetes, the preparation of a second edition of the report was commenced in 2007.

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.

EDITORIAL COMMITTEE

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.
COPYRIGHT 2007 Dietitians Association of Australia
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2007, Gale Group. All rights reserved.

Article Details
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
Words:456
Previous Article:Future events.
Next Article:Executive summary.
Topics:


Related Articles
Back to basics: estimating energy requirements for adult hospital patients.
Executive summary.
Meat in the context of the whole diet: a social and cuisine perspective.
Nutritional composition of red meat.
Iron.
Zinc.
Long-chain omega-3 fatty acids in red meat.
Red meat and food guides.
Nutritional challenges for the elderly.
Cardiovascular diseases and red meat.

Terms of use | Privacy policy | Copyright © 2020 Farlex, Inc. | Feedback | For webmasters