Both animal and plant foods provide protein including, for example, meat, poultry, fish and seafood, eggs, tofu, legumes, beans, nuts and seeds. Proteins consumed in the diet are broken down and their constituent amino acids may be used in synthesing new proteins for the body or used as a source of energy.1 Protein contributed an average of 18% of dietary energy, which was significantly higher than the average contribution in 1995 (16%) see Table 2.1. The major food sources of protein included: Beef, sheep and pork (15%, including Mixed dishes where beef, sheep, pork is the major component), Poultry (13%), including Mixed dishes where poultry or feathered game is the major component), Mixed dishes where cereal is the major ingredient (12%), Regular breads, and bread rolls (7.4%), Dairy milk (6.1%) and Fish and seafood products and dishes (5.7%) see Table 10.3.
1. National Health and Medical Research Council 2006, Nutrient Reference Values for Australia and New Zealand, Canberra: National Health and Medical
Research Council, <http://www.nrv.gov.au/nutrients/protein>, Last accessed 30/04/2014. Back