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Assigning NNPAS foods to ADG classifications

Assigning NNPAS foods to ADG classifications   Every coded food in the 2011-12 NNPAS has been allocated to one of the following three areas in the ADG classification system:   1. Classified foods -NNPAS foods that are directly mapped to one of the ADG Five Food Group or key food group classifications or a sub-group of these major groups. An example of a classified food is white bread.   2. Recipe foods -NNPAS foods that do not have a direct match to one of the ADG classifications and have two or more ingredients, and therefore need to be broken down to their main ingredients via a recipe. The ingredients in the recipe will be at the level which may fit into ADG…

Published 11 May 2016

Classification system development

Classification system development ADG Five Food Groups and sub-food groups The ADG's are accompanied by the Australian Guide to Healthy Eating (AGHE) (Figure 1) (NHMRC, 2013). The ADG classification system is based on the Five Food Groups identified in the AGHE. Figure 1. The Australian Guide to Healthy Eating   Source: Eat for Health - Australian Dietary Guidelines Summary (NHMRC, 2013). The Five Food Groups are:

• Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
• Vegetables and legumes/beans
• Fruit
• Milk, yoghurt, cheese and/or other alternatives, mostly reduced fat
• Lean meats and poultry, fish, eggs, tofu, nuts…

  Published 11 May 2016

Conversion factors

Conversion factors Some single ingredient 'Classified foods', were not in the same state for which the ADG serve size applies. This was mostly the case for foods cooked or prepared before consumption such as meat, vegetables, grains, and powdered or concentrated forms of foods. A conversion factor was applied to these foods so that the amount reported in the NNPAS was converted to an equivalent amount on the same basis as the ADG serve size. Conversion factors were assigned using standard FSANZ principles and factors. For example, '…

Published 11 May 2016

Assessing the 2011-13 AHS against the Australian Dietary Guidelines

Assessing the 2011-13 AHS against the Australian Dietary Guidelines (January 2017)

• File Australian Health Survey - Australian Dietary Guidelines database (amended 3 January 2017) (Excel 3.8MB)

Published 20 June 2017

Recipe database development

Recipe database development As noted previously, 'Recipe foods' are NNPAS foods that do not have a direct match to one of the ADG classifications and have two or more ingredients. For these foods, recipes were developed to enable ingredients to be assigned to one of the ADG classifications. Recipes were not developed for foods that were a 'Classified Food' or a 'No Classification' food. For the foods requiring a recipe, FSANZ developed a custom recipe database. This database included some of the recipes used for the development of the nutrient database for the NNPAS (AUSNUT 2011-13), as well as many other recipes. The recipes were based on standard food composition and recipe development principles used by FSANZ to construct recipes…

Published 19 May 2016

References

References

1. Food Standards Australia New Zealand (2014). Development of additional nutrient profiles for foods and beverages consumed in the NNPAS, FSANZ Canberra, Australia.
2. NHMRC (2013) Eat for Health. Australian Dietary Guidelines. Summary. Commonwealth of Australia, Canberra.
3. NHMRC (2011) A Modelling System to Inform the Revision of the Australian Guide to Health Eating, Commonwealth of Australia, Canberra.
4. Food Standards Australia New Zealand (2009) Principles and Practices of Dietary Exposure…

   Published 19 May 2016

Monitoring of folic acid fortification

Monitoring of folic acid fortification Australia introduced mandatory folic acid fortification of wheat flour for making bread in 2009. The Australia and New Zealand Food Regulation Ministerial Council (now the Legislative and Governance Forum on Food Regulation) committed to a comprehensive and independent review of the program to begin two years after implementation. Since implementation, the Commonwealth and state/territory food regulatory authorities have undertaken a number of projects to monitor mandatory folic acid fortification. The findings of these projects have contributed to the planned review with the most recent report being from the Australian Institute of Health and Welfare (AIHW) on monitoring the…

Published 6 November 2019

2014-15 Key foods program

2014-15 Key foods program   In mid-2014, FSANZ commenced a small analytical program to improve the quality and robustness of its food composition data holdings. Foods and beverages were identified for analysis based on current data holdings and frequency of their consumption in the 2011-13 Australian Health Survey (AHS). The analytical program was staged in 4 phases. Phases 1-3 identified 43 of the highest priority foods and beverages for analysis. Phase 4 focused exclusively on alcoholic beverages as the most recent data available to FSANZ for beer and table wines was collated in1990, and the varieties analysed did not accurately reflect current product availability and patterns of consumption. The range of nutrients analysed differed for each food and…

Published 16 June 2020

2017 key foods analytical program

2017 key foods analytical program In early 2017 FSANZ undertook a small analytical program to update and expand our food composition data holdings. Seventeen commonly consumed foods were selected for analysis of selected nutrients for which we hold no data, or where the data we do hold is out-dated and no longer reflects the products available for consumption. The range of nutrients analysed differed for each food depending on what data was available, the quality of the data, whether the nutrient was likely to be present in the food and the impact the consumption of the food may have on population intakes of that nutrient. Sampling A total of eight purchases of each food were made across the Australian Capital Territory, Queensland, Victoria, South Australia and Western…

Published 15 February 2019

2018-19 Key foods analytical program

2018-19 Key foods analytical program Includes nutrient data for fourteen foods including selected milk and dairy products, bread and cereal products, bolognese sauces, chicken schnitzel and potato. Selection of key foods In 2018-19 FSANZ undertook an analytical program to update and expand our food composition data holdings. Fourteen foods were selected for nutrient analysis based on the United States Department of Agriculture (USDA) Key Foods concept (Haytowitz et al. 2002). Key foods were identified by:

• combining food consumption data from the 2011-12 National Nutrition and Physical Activity Survey (2011-12 NNPAS) (Australian Bureau of Statistics, 2015) with nutrient values reported in AUSNUT 2011-13 (FSANZ, 2016) to produce a list of food groups that…

  Published 22 June 2020