Carbohydrates and Health

Table 3.22a: Top 20 contributors to NSP intake: children aged 1½-3 years
1.5 – 3 years National Diet and Nutrition Survey years 1-4 combined (2008/09 – 2011/12)
Contribution
to intake (%)
18.5
16.9
9.5
6.5
5.2
5.2
4.7
4.7
3.9
3.3
2.3
1.9
1.8
1.7
1.5
1.2
1.2
1.2
1.1
1.0
Rank NDNS Subsidiary food group
Contribution
to intake
(g/day)
1 VEGETABLES AND VEGETABLE BASED DISHES
1.5
20 COMMERCIAL TODDLERS FOODS d 0.1
2 FRUIT
1.4
3 HIGH FIBRE BREAKFAST CEREALS a
0.8
4 WHITE BREAD
0.5
5 BROWN, GRANARY AND WHEATGERM BREAD
0.4
6 CHIPS, FRIED AND ROAST POTATOES AND POTATO PRODUCTS
0.4
7 PASTA AND PASTA BASED DISHES
0.4
8 WHOLEMEAL BREAD
0.4
9 BOILED, MASHED AND BAKED POTATOES AND DISHES
0.3
10 BISCUITS
0.3
11 SAUSAGES AND SAUSAGE BASED DISHES
0.2
12 CRISPS AND SAVOURY SNACKS
0.2
13 MILK AND CREAM
0.2
14 INFANT FORMULA
0.1
15 BUNS, CAKES AND PASTRIES
0.1
16 SAVOURY SAUCES PICKLES GRAVIES & CONDIMENTS
0.1
17 PIZZA
0.1
18 OTHER CEREALS c
0.1
19 OTHER BREAKFAST CEREALS (NOT HIGH FIBRE) b
0.1
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
c Other cereals: Includes flour (not rice flour), cous cous, bran, oats, semolina, papadums, dumplings, Yorkshire pudding
d Commercial toddlers foods: includes instant and ready to eat foods specifically manufactured for young children
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