DRAFT Australian Dietary Guidelines - Eat For Health

4.1.3.4 Energy intake from specific food groups
The increased energy consumption in the decade or so to 1995 was largely driven by an increase
in the consumption of cereal-based foods (including cakes, biscuits, pies, pizza and some desserts),
confectionery and sugar-sweetened drinks [48]. In 1995, Australians consumed two to four times
the recommended limits of energy-dense and nutrient-poor foods, classified as extra foods,
contributing almost 36% and 41% of total energy intake and 41% and 47% of total fat intake in
adults and children, respectively [46, 744].
As an example, changes in food group consumption for boys are illustrated in Figure 4.3. Among
these was a significant decrease in intake of fats and oils from oils and spreads, but an increase in
intake of fats from other sources, such as cereal-based foods and confectionery [48], most of
which were extra foods in the Australian Guide to Healthy Eating [45]. No subsequent reliable,
comparable national data are available.
Figure 4.3 Mean consumption of selected food groups by boys aged 10–15 years: 1985 and
1995*
* Figure adapted from Cook et al (2001)[48]
4.1.3.5 Energy expenditure
Total daily energy expenditure includes resting energy expenditure (basal metabolic rate plus
necessary tissue repair and the thermic effect of food), and energy expended in physical activity
[9]. Resting energy expenditure makes up 60-80% of total energy expenditure, and is mainly
related to lean body mass [9]. Active energy expenditure, which accounts for up 20-40% of total
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