4364.0.55.012 - Australian Health Survey: Consumption of Food Groups from the Australian Dietary Guidelines, 2011-12  
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VEGETABLES AND LEGUMES/BEANS


Between 1995 and 2011-12, average daily consumption of the vegetables and legumes/beans group declined by 10% (from 3.8 to 3.4 serves per 10,000 kJ) with all the reductions coming from teenage and adult ages. While the older age groups still consumed greater amounts of vegetables than younger age groups on average, older adults also had the greatest declines with a 19% reduction for 51-70 year olds (from 5.1 to 4.1 serves per 10,000 kJ) and a 24% reduction for those 71 years and over (5.5 to 4.4 serves).


These graphs show the mean serves of vegetables per 10,000 kilojoules consumed by Australian males and females aged 2 years and over by age group. Data was based on Day 1 of 24 hour dietary recall for 1995 NNS and 2011-12 NNPAS.
(a) From non-discretionary sources, Based on Day 1. See Glossary for definition.
Sources: National Nutrition and Physical Activity Survey, 2011-12 and National Nutrition Survey, 1995


The 10% decline in the vegetables and legumes/beans consumption was spread relatively evenly across each of the major vegetable categories (with the exception of legumes). The result of this was that the proportions of the vegetable groups remained largely unchanged. For example, starchy vegetables (mostly potato) made up 22% in 1995 and 21% in 2011-12, green and brassica vegetables made up 22% in 1995 and 21% in 2011-12. The largest category in each period was the ‘other vegetables’ group (which includes vegetables such as tomato, cucumber, zucchini, mushroom) which made up 38% in 1995 and 39% in 2011-12.


This graph shows the mean serves of vegetables per 10,000 kilojoules of vegetable subgroups consumed by Australians aged 2 years and over. Data was based on Day 1 of 24 hour dietary recall for 1995 NNS and 2011-12 NNPAS.
(a) From non-discretionary sources, Based on Day 1. See Glossary for definition.
(b) Includes vegetables such as tomato, cucumber, zucchini and mushroom.
Sources: National Nutrition and Physical Activity Survey, 2011-12 and National Nutrition Survey, 19955


Discretionary sources of vegetables

Consistent with the 2013 ADG, discretionary foods which have any of the five food group as ingredients are not counted towards the estimates of average consumption of the food groups. However, if discretionary foods containing vegetables were accounted for, the serves of vegetables and legumes/beans would provide an additional half (0.5) a serve per 10,000 kJ in 2011-12, down slightly on the extra 0.6 serves per 10,000 kJ in 1995. In both 2011-12 and 1995, the majority of the discretionary vegetable serves were from potato products such as hot chips and potato crisps (68% and 62% respectively).