Child nutrition in Australia

Nutrition allows children to maintain a stable BMI, reduces the risks of developing obesity, anemia and diabetes as well as minimises child susceptibility to mineral and vitamin deficiencies.

[1] The nationally defined standard diet for the average Australian child between the ages of four through to eighteen is one that requires variety and consists of sustenance from all five of the food groups.

Nutrition has its strongest and the most important impacts on a person during the early stages of life; this is in regards to organ, bone, muscle and body development.

1-2.5 serves of lean meats and poultry, such as fish, chicken, lamb, beef as well as legumes and nuts are also essential in a daily diet in order to maintain stable zinc and iron levels within a developing body.

[3] 2-3 servings (250ml) of dairy products such as, milk, probiotic yoghurt or cheese is also beneficial for stable muscle and bone development.

Physical activity is essential for bone, muscle and body development in children as well as important for its role in burning excess calories and ensuring there are no lipid build-ups around significant organs such as the heart, liver, stomach or lungs.

However, without a doubt, there are trends reflecting a gross overconsumption of saturated fats and fast food being consumed habitually within Australia.

[citation needed] Fast food is consumed on a mass scale within Australia because it is convenient, cheap and widely available to the general public.

[10] This rise in the consumption of pre-prepared meals is because fast food has become culturally accepted and is ideal for the busy everyday Australian lifestyle.

[citation needed] A 2014 report by Emily Brindal explored the prevalence and nutritional consequences of a diet based on fast food.

that Australian parents become more nutritionally aware and start encouraging the consumption of healthy take out options for their children, if any, to accommodate busy schedules.

[7] The 2% increase is substantial in relation to the whole population, whereby the weight gain can only continue to rise, if based on current Australian dietary trends.

A study conducted in 2013, further supported the proposed idea that a more widely distributed nutritional education, will act to reduce the rising levels of obesity within Australia.

[14] The increased emphasis placed on electronic media for entertainment is significantly cutting into time that could be spent interacting with friends or being involved in physical activity.

Children could be encouraged to ride bikes or play team sports in order to meet the one-hour a day exercise requirements.

This is due to the fact that a diet that does not adopt all five of the food groups can leave children malnourished and unable to develop at a steady or normal rate.

[citation needed] Anemia is a medical condition that arises from a limited intake of iron, folic acid and B12 within a child's diet.

Oxygen provides the cells with the opportunity to perform aerobic respiration and ultimately contributes to stable energy levels within the body, necessary for the growth and development of the average child.

Anemia can be managed through dietary and oral therapy whereby a higher elemental iron supplement of (30–60 mg) is recommended every day for children.

[22] Over time those susceptible will experience weight gain as well as nutritional gaps as they will be unable to adequately absorb nutrients required by the body.

[5] Calcium is a nutrient that can be gained through the consumption of primarily milk and cheeses, however, can also be derived from fish, as well as vegetables from the brassica family.

Vitamin D3, which is gained from dietary nutrients, is also essential for calcium absorption and homeostasis, which ensures standard muscle contraction and the transport of blood throughout the body.

Vitamin D is made available to children through exposure to sunlight as well as through food products such as egg yolks, fish, beef liver as well as fortified milk and margarine.

Dr. Inglis, Dr. Ball and Dr. Crawford studied the influence of women in the household and concluded that "Women are primarily responsible for dietary choices"[28] Woman who are required to work full-time alongside their husbands in a relatively mediocre job, were shown to place a decreased emphasis on nutrition and an increased emphasis on convenience, due to the nature of their busy lifestyle.

Whereas women who come from privileged backgrounds were able to dedicate more time to researching nutrition as well as have the monetary resources to afford foods such as lean organic meats and vegetables.

Poor dietary standards also extend to urban Indigenous Australians, as their diets are proven to include significant amounts of convenience foods, for reasons of lifestyle and affordability.