Departmental Strategy Statements

Dáil Éireann Debate, Tuesday - 19 June 2012

Tuesday, 19 June 2012

Ceisteanna (574)

Caoimhghín Ó Caoláin

Ceist:

668 Deputy Caoimhghín Ó Caoláin asked the Minister for Health if his attention has been drawn to the conflicting advice about carbohydrates and the recommended intake of this food group in his Department’s publication Your Guide to Healthy Eating Using the Food Pyramid and the Food Safety Authority’s publication Healthy Eating and Active Living for Adults, Teenagers and Children over five years — A Food Guide for Health Professionals and catering Services; his views on whether such conflicting information will lead to confusion and in some cases inappropriate intake; if he will immediately address this situation; and if he will make a statement on the matter. [29701/12]

Freagraí scríofa

Minister for Health (Deputy James Reilly)

The Department of Health's revised guide to healthy eating ‘Your guide to healthy eating using the food pyramid' and the complementary Food Safety Authority of Ireland (FSAI) resource for health professionals ‘Healthy eating and active living for adults, teenagers and children over 5 years — a food guide for health professionals and catering services' provide general information and advice about everyday food choices. These new guidelines were developed in response to Irish national nutrition surveys which showed that all age groups in the population are consuming too many foods from the top shelf of the food pyramid which are high in fat, sugar and salt. Focusing specifically on reducing top shelf food and drinks is the Department of Health's key eating message. Alcohol is now also included on the top shelf as it provides calories. The Department of Health's guidelines is the main resource to be provided to the consumer and is complemented by the FSAI resource for circulation to health professionals or catering professionals. The FSAI guidelines contain additional detail regarding different age groups, however are consistent with the Department's recommended intake on carbohydrates and other nutrients. Portion sizes and advice on calories are also key elements in both sets of guidelines. Technical seminars are currently being organised for healthcare and catering professionals regarding the implementation of these guidelines.