Carbohydrates and Health

Table 3.19b: Top 20 contributors to total carbohydrate intake: children aged 4-10 years
4 – 10 years National Diet and Nutrition Survey years 1-4 combined (2008/09 – 2011/12)
Contribution
to intake (%)
10.8
Contribution
to intake
(g/day)
23.0
Rank NDNS Subsidiary food group
WHITE BREAD
1
6.7
5.3
5.1
5.0
4.9
4.8
4.3
4.2
4.1
4.1
3.4
3.2
2.9
2.8
2.7
2.6
2.4
2.2
2.0
14.2
11.2
10.9
10.7
10.4
10.2
9.2
9.0
8.8
8.7
7.2
6.9
6.3
5.9
5.8
5.5
5.1
4.7
4.3
FRUIT
2
SOFT DRINKS
3
BISCUITS
4
CHIPS, FRIED AND ROAST POTATOES AND POTATO PRODUCTS
5
BUNS, CAKES AND PASTRIES
MILK AND CREAM
HIGH FIBRE BREAKFAST CEREALS a
OTHER BREAKFAST CEREALS (NOT HIGH FIBRE) b
FRUIT JUICE
PASTA AND PASTA BASED DISHES
VEGETABLES AND VEGETABLE BASED DISHES
BROWN GRANARY AND WHEATGERM BREAD
CRISPS AND SAVOURY SNACKS
BOILED, MASHED AND BAKED POTATOES AND DISHES
CHOCOLATE CONFECTIONERY
SUGAR CONFECTIONERY
PIZZA
RICE AND RICE BASED DISHES (INCLUDING RISOTTO AND FRIED RICE)
WHOLEMEAL BREAD
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
a High fibre breakfast cereals: NSP content of 4g/100g or more. Includes muesli, shredded wheat, porridge
b Other breakfast cereals, not high fibre: NSP content of less than 4g/100g. Includes cornflakes, sugar puffs
281