Carbohydrates and Health

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Table 3.19c: Top 20 contributors to total carbohydrate intake: children 11-18 years
11 – 18 years National Diet and Nutrition Survey years 1-4 combined (2008/09 – 2011/12)
Contribution
to intake (%)
Contribution
to intake
(g/day)
Rank NDNS Subsidiary food group
12.7
10.4
6.6
4.9
4.5
3.9
3.6
3.5
3.4
3.3
3.3
3.3
3.3
3.0
3.0
3.0
2.7
2.3
2.0
1.9
30.4
25.1
15.8
11.7
10.8
9.3
8.6
8.4
8.1
8.0
8.0
8.0
7.9
7.3
7.1
7.1
6.4
5.5
4.7
4.7
WHITE BREAD
SOFT DRINKS
CHIPS, FRIED AND ROAST POTATOES AND POTATO PRODUCTS
PASTA AND PASTA BASED DISHES
BISCUITS
OTHER BREAKFAST CEREALS (NOT HIGH FIBRE) b
MILK AND CREAM
PIZZA
BUNS, CAKES & PASTRIES
CRISPS AND SAVOURY SNACKS
FRUIT JUICE
CHOCOLATE CONFECTIONERY
FRUIT
BOILED, MASHED AND BAKED POTATOES AND DISHES
RICE AND RICE BASED DISHES (INCLUDING RISOTTO, FRIED RICE)
VEGETABLES AND VEGETABLE BASED DISHES
HIGH FIBRE BREAKFAST CEREALS a
BROWN GRANARY AND WHEATGERM BREAD
SUGAR CONFECTIONERY
TABLE SUGAR
1
2
3
4
5
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