Draft Australian Dietary Guidelines (PDF, 3MB) - Eat For Health

4.1.3.4 Energy intake from specific food groupsThe increased energy consumption in the decade or so to 1995 was largely driven by an increasein 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 timesthe 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 inadults and children, respectively [46, 744].As an example, changes in food group consumption for boys are illustrated in Figure 4.3. Amongthese was a significant decrease in intake of fats and oils from oils and spreads, but an increase inintake of fats from other sources, such as cereal-based foods and confectionery [48], most ofwhich 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 and1995** Figure adapted from Cook et al (2001)[48]4.1.3.5 Energy expenditureTotal daily energy expenditure includes resting energy expenditure (basal metabolic rate plusnecessary 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 mainlyrelated to lean body mass [9]. Active energy expenditure, which accounts for up 20-40% of totalDRAFT Australian Dietary Guidelines- December 2011 111