Foods2016, 5, 40
S1 of S3
Supplementary Material: Changes in Food Intake in Australia: Comparing the1995
and2011 National Nutrition Survey Results Disaggregated into Basic Foods
Bradley Ridoutt, Danielle Baird, Kathryn Bastiaans, Gilly Hendrie, Malcolm Riley, Peerasak Sanguansri, Julie Syrette and Manny Noakes
Table S1. Reported intake of basic foods (kg/person/year) by Australians in1995 *.
Basic Food
Reporting Unit
Fruit
Vegetables (incl. mushrooms)
Edible seaweed
Meat
Seafood
Dairy products
Eggs
Grains
Beans, peas and pulses
Nuts and seeds
Sugar
Cocoa
Vegetable oil (incl. margarine)
Butter and ghee
Beer
Wine
Raw, edible portion
Raw, edible portion
Dried
Raw, edible portion
Raw, edible portion
Whole milk equivalent
Whole egg without shell
Whole grain equivalent
Dried
Dried
Refined
Dried bean equivalent
Refined oil
Butter
Beer
Wine
2–3
177.8
44.6
<0.01
25.2
1.9
219.6
4.7
40.6
1.3
0.7
18.3
1.2
6.8
1.1
4–8
145.5
59.8
<0.01
37.4
3.1
197.0
7.0
57.4
0.8
1.3
25.1
1.1
10.7
2.0
9–11
142.5
79.5
<0.01
52.7
5.5
215.0
8.1
72.4
0.7
1.6
31.4
1.4
13.2
2.4
Males
12–13
14–18
137.8
148.2
103.4
129.6
<0.01
<0.01
62.0
84.3
5.8
7.4
269.9
263.1
10.1
11.4
79.3
82.0
1.1
1.3
1.3
0.9
37.5
41.4
1.9
1.8
14.4
16.4
3.2
2.9
31.0
4.9
19–49
123.5
132.5
<0.01
96.2
10.9
200.1
10.7
80.0
1.6
2.6
27.1
1.0
15.3
2.7
137.7
16.4
50–69
119.2
137.0
<0.01
75.6
12.9
157.5
10.1
63.2
1.4
1.9
19.0
0.5
13.1
2.8
121.5
29.9
70+
117.9
117.9
<0.01
60.1
9.0
139.8
8.2
55.3
2.0
1.2
18.2
0.3
12.1
2.8
68.5
18.3
Foods2016, 5, 40
S2 of S3
Table S1. Cont.
Basic Food
Reporting Unit
Fruit
Vegetables (incl. mushrooms)
Edible seaweed
Meat
Seafood
Dairy products
Eggs
Grains
Beans, peas and pulses
Nuts and seeds
Sugar
Cocoa
Vegetable oil (incl. margarine)
Butter and ghee
Beer
Wine
Raw, edible portion
Raw, edible portion
Dried
Raw, edible portion
Raw, edible portion
Whole milk equivalent
Whole egg without shell
Whole grain equivalent
Dried
Dried
Refined
Dried bean equivalent
Refined oil
Butter
Beer
Wine
2–3
144.5
44.6
<0.01
22.4
2.1
202.7
4.9
38.2
0.9
1.0
15.9
0.9
6.8
1.2
4–8
165.4
58.3
<0.01
33.6
4.6
162.5
6.4
48.6
0.4
1.5
22.2
1.1
9.7
1.7
9–11
129.7
75.8
<0.01
42.4
4.2
186.9
8.1
57.3
0.4
1.2
26.1
1.6
11.4
2.4
Females
12–13
14–18
180.9
169.9
106.7
104.4
<0.01
<0.01
61.9
62.8
6.0
7.5
199.7
198.2
7.9
7.6
62.0
67.3
0.7
1.0
0.9
1.9
32.8
28.3
1.7
2.1
12.9
12.6
3.2
2.4
10.8
2.4
19–49
135.2
120.9
<0.01
61.1
9.5
174.7
9.2
63.3
1.4
2.3
19.8
1.1
12.8
2.2
18.6
24.9
50–69
131.1
128.2
<0.01
53.4
10.9
169.0
7.8
52.8
1.2
1.8
15.1
0.7
11.5
2.1
14.4
21.3
70+
130.7
117.1
<0.01
45.9
8.7
151.0
8.0
49.5
1.4
0.8
14.8
0.3
10.8
2.6
4.5
11.7
* Basic foods are expressed as raw food equivalents (edible portion only), with cooking and processing factors applied where necessary.
Foods2016, 5, 40
S3 of S3
Table S2. Reported intake of basic foods (kg/person/year) by Australians in 2011 *.
Basic Food
Reporting Unit
Fruit
Vegetables (incl. mushrooms)
Edible seaweed
Meat
Seafood
Dairy products
Eggs
Grains
Beans, peas and pulses
Nuts and seeds
Sugar
Cocoa
Vegetable oil (incl. margarine)
Butter and ghee
Beer
Wine
Raw, edible portion
Raw, edible portion
Dried
Raw, edible portion
Raw, edible portion
Whole milk equivalent
Whole egg without shell
Whole grain equivalent
Dried
Dried
Refined
Dried bean equivalent
Refined oil
Butter
Beer
Wine
Basic Food
Reporting Unit
Fruit
Vegetables (incl. mushrooms)
Edible seaweed
Meat
Seafood
Dairy products
Eggs
Grains
Beans, peas and pulses
Nuts and seeds
Sugar
Cocoa
Vegetable oil (incl. margarine)
Butter and ghee
Beer
Wine
Raw, edible portion
Raw, edible portion
Dried
Raw, edible portion
Raw, edible portion
Whole milk equivalent
Whole egg without shell
Whole grain equivalent
Dried
Dried
Refined
Dried bean equivalent
Refined oil
Butter
Beer
Wine
2–3
140.5
47.0
<0.01
32.5
3.8
184.0
3.6
41.2
1.9
0.7
12.2
0.9
6.0
0.9
4–8
133.0
72.3
0.01
44.1
3.9
180.0
7.5
59.1
0.9
1.2
19.2
1.4
9.3
2.1
9–11
134.6
89.3
<0.01
55.7
6.5
182.9
7.1
70.2
1.1
1.5
22.2
2.1
11.3
2.6
2–3
111.0
46.1
<0.01
29.7
2.4
192.9
4.9
41.4
0.6
0.9
12.1
1.0
6.0
0.9
4–8
126.8
54.1
0.03
34.1
5.0
148.3
5.9
49.8
0.8
0.6
16.0
1.4
7.5
1.4
9–11
133.6
80.1
0.2
50.8
3.4
181.1
8.8
57.6
1.6
0.9
20.4
2.1
10.5
2.5
Males
12–13 14–18
153.1
147.2
119.1
124.5
<0.01
0.03
84.0
93.6
4.3
5.8
242.9
224.1
8.7
11.6
84.7
90.1
0.9
2.1
1.1
1.7
29.9
31.0
3.2
2.1
13.7
13.2
3.1
2.8
15.3
0.6
Females
12–13 14–18
138.9
149.8
88.6
103.6
<0.01
0.04
63.7
71.6
8.0
7.0
219.9
196.0
9.2
9.5
67.6
66.7
0.8
2.4
1.2
1.4
25.3
25.1
2.4
3.0
12.2
12.5
3.4
2.6
<0.01
0.1
19–49
129.4
132.7
0.05
100.3
15.1
211.5
11.7
77.4
2.2
3.5
25.3
1.4
13.0
2.2
115.7
16.9
50–69
136.5
132.3
0.02
94.3
16.4
182.0
12.6
73.9
1.7
4.5
20.5
1.5
12.1
3.0
134.5
50.0
70+
144.3
125.6
<0.01
78.6
14.5
168.7
13.2
70.8
1.9
2.5
20.9
1.4
12.3
3.6
76.8
35.5
19–49
114.8
116.5
0.02
67.1
11.6
177.3
9.9
59.6
2.2
2.8
18.7
1.7
11.2
2.0
12.6
25.9
50–69
123.4
118.5
<0.01
66.2
16.8
179.9
10.0
56.7
2.8
4.0
15.5
1.6
10.8
1.9
10.2
49.2
70+
137.0
110.1
<0.01
64.9
14.6
165.5
10.5
52.9
1.4
2.4
16.3
1.1
10.2
2.0
8.0
28.5
* Basic foods are expressed as raw food equivalents (edible portion only), with cooking and processing factors applied where necessary.