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As­ton et al. 2012. Im­pact of a re­duced red and pro­cessed meat di­etary pat­tern on dis­ease risks and green­house gas emis­sions in the UK: a mod­el­ling study. BMJ Open. 2(5): e001072.

Gar­nett, T. 2008. Cook­ing up a storm — Food, green­house gas emis­sions and our chang­ing cli­mate. Food Cli­mate Re­search Network.

Mac­di­armid et al. 2012. Sus­tain­able di­ets for the fu­ture: can we con­trib­ute to re­duc­ing green­house gas emis­sions by eat­ing a healthy diet? Am J Clin Nutr. 96(3): 632–39.

Na­tional Health and Med­i­cal Re­search Coun­cil (NHMRC). 2013. Aus­tralian Di­etary Guide­lines. Avail­able at www. eat­forhealth.gov.au/guide­lines Ac­cessed Jan. 2015

NHS Choices. 2013. Red meat and the risk of bowel cancer. Avail­able at www.nhs.uk/ Ac­cessed Jan. 2015.

World Cancer Re­search Fund. 2014. Plant foods and cancer preven­tion. Avail­able at www. wcrf-uk.org Ac­cessed Jan. 2015.

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