LAUSR

Dietary risk — especially diets high in sodium, low in whole grain, and those with low fruit intake — is third in its contribution to preventable disease in Australia, contributing 5.4% to total disease burden.2,3 In Australia, general practices provide more than 189 million services each year, and almost 90% of the population see a general practitioner at least once each year.4 International studies estimate that 16– 24% of general practice consultations feature some aspect of nutrition,5 and there is evidence that individuals may have a preference for dietary intervention before the use of medication for conditions such as type 2 diabetes.6 Brief training in nutrition care can improve health professionals’ practice,7 and nutrition is highlighted as a key outcome in the recently published Australian National Preventive Health Strategy,8 which seeks to develop a health professional workforce competent in preventive health strategies.