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CEREAL BASED PRODUCTS AND DISHES
The Cereal based products and dishes food group includes biscuits, cakes, pastries, pies, dumplings, pizza, hamburgers, hot dogs, and pasta and rice mixed dishes.
Seven out of ten people consumed Cereal based products and dishes 1 on the day prior to interview, and on average, foods in this group provided 20% of the total energy intake see Table 7.1. The largest contributing sub-major group was Mixed dishes where cereal is the major ingredient which was consumed by 35% of the population. The foods in this group included Savoury pasta/noodle dishes 2 (consumed by 14%), Burgers (7%), Pizza (6%) and commercially prepared Sandwiches and filled rolls (5%) see Table 4.3. The peak age groups consuming Mixed dishes where cereal is the major ingredient were the 14-18 year olds and 19-30 year olds, where around half (51% and 47% respectively) consumed from this group. Older people were least likely to consume a mixed dish where cereal is the major ingredient with 23% of 51-70 year olds and 13% of people aged 71 years and over having at least one of these foods see Table 4.1.
Footnote(s): (a) on the day prior to interview.
Source(s): Australian Health Survey: Nutrition First Results - Food and Nutrients, 2011-12
Sweet biscuits were consumed by 24% of the population, while Savoury biscuits were consumed by 17%. Consumption of both biscuit types was more frequent among children and older adults. Among children aged 2-3 years, 40% consumed a sweet biscuit and 33% consumed a savoury biscuit. The prevalence of biscuit consumption declined progressively in older children and young adults, with people aged 19-30 years least likely to consume a sweet (16%) or savoury (11%) biscuit. In subsequent age groups, consumption increased, with 36% of the oldest adults having a sweet biscuit and 19% having a savoury biscuit see Table 4.1.
CAKES, MUFFINS, SCONES AND CAKE-TYPE DESSERTS
Cakes, muffins, scones and cake-type desserts were consumed by 16% of the population on the day prior to interview. Children aged 4-8 years were most likely to consume Cakes, muffins, scones and cake-type desserts (22%), with a similar proportion being consumed by 9-13 year olds and 71 years and over (20%) see Table 4.1.
Pastries were consumed by 14% of the population, with the majority of this consumption coming from savoury pastry products (pies, rolls and envelopes). These products were consumed by around 10% of the population see Table 4.1.
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