Nutrition Communications

MLA Healthy Meals Report

What nutrition communications are relevant to Australians in their everyday lives?

Key findings

  • Providing guidance on portion size within the context of typical meals and practices makes it easier for Australians to understand how to enjoy recommended foods and amounts in line with Australian Dietary Guidelines. 
  • Providing nutrition information within the context of value-for-money decisions makes it relevant to Australians in their everyday lives.
  • Nutrition information is more relevant and engaging as meal ideas and practical tips within the context of value-for-money decisions.
  • Australians are most engaged when nutrition information is provided within the context of popular meals and readily available ingredients in the Australian repertoire. 



  • The MLA Healthy Meals Report provides background for health professionals who use MLA’s nutrition resources to provide practical guidance on healthy eating; and for industry stakeholders to understand how to promote red meat consumption in healthy meals in line with Australian Dietary Guidelines.
  • Key findings in the Report were derived by connecting data and insights with implications for nutrition communications by nutrition professionals and industry stakeholders.


The data and insights were generated from studies in 3 topic areas:


1. Popular meals and typical practices in the Australian meal repertoire
Six on-line surveys with a representative sample of Australian main meal preparers. More recent studies explored the influence of seasonal difference and demographic on meal choice and practices. An investigation into typical portion sizes for beef and lamb associated with popular meals was also conducted. Earlier studies described the meal context, the meal repertoire and cooking practices.


2. Popular sources of information in the Australian diet.
Two studies were conducted exploring;
  • The type of information Australians want and need to make informed choices about food,
  • Popular sources of information.


3. Evaluation of nutrition resources
Feedback from health professionals is also considered as part of ongoing evaluation of our nutrition communications.   


For more information about the above studies, please contact MLA at