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

Table A7.1 Mean daily intakes (g/day)from various food groups: people aged 19 yearsand over, by SEIFA quintile 2(grams per day)First quintileFifth quintile(most Second Third Fourth (leastFood group disadvantaged) quintile quintile quintile disadvantaged)Cereal & cereal products 196 222 203 217 232Cereal-based products & dishes 113 115 130 135 136Fruit products & dishes 126 147 141 143 156Vegetable products & dishes 264 258 260 262 251Legumes & pulses 9.8 7.9 10.8 9.5 10.7Milk products & dishes 281 284 285 292 301Meat, poultry, game 149 163 164 155 158Fish & seafood 22 24.5 26.3 25.8 28.8Egg products & dishes 16 15 16 13 19Snack foods 3.2 3.0 4.2 3.3 3.9Sugar products & dishes 20 21 20 18 17Confectionery 7.8 9.2 8.3 9.3 9.1Seeds & nuts 3.6 4.1 5.2 4.0 4.8Fats & oils 12 13 13 12 11Soup 53 62 55 48 57Savoury sauces & condiments 30 30 28 30 29Non-alcoholic beverages 2001 2005 1978 2007 1938Alcoholic beverages 239 254 273 270 234The key findings were as follows.• Consumption of fruit and fruit products was lower (10–20%) in the most disadvantagedgroup compared with the other four groups, but vegetable and legume consumptionshowed no consistent trend across the groups. This may be difficult to interpret as potatochips were included within this category.• Consumption of milk and milk products increased slightly with social advantage—about a10% increase across the groups.• Consumption of meat, poultry and game was slightly higher in the middle quintiles.• Fish and seafood consumption increased with social advantage – this was thought to be dueto better access to seafood in coastal areas where cities are located, and the higher priceof seafood products compared to other foods [37]).• Consumption of sugar products and dishes tended to decrease with social advantage.• Consumption of cereals and cereal-based foods (for example, rice, pasta and breads) waslower in the most disadvantaged group and the middle group compared with all othergroups. Consumption of cereal-based products and dishes (for example, cakes and biscuits)was about 20% lower in the two most disadvantaged groups compared with the otherthree [1022].DRAFT Australian Dietary Guidelines- December 2011 182