4727.0.55.008 - Australian Aboriginal and Torres Strait Islander Health Survey: Consumption of Food Groups from the Australian Dietary Guidelines, 2012-13
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GLOSSARY
In addition to this, the AATSIHS Survey contains a Core dataset, which is produced from questions that are common to both the NATSIHS and NATSINPAS. See Structure of the Australian Aboriginal and Torres Strait Islander Health Survey for details. Australian Dietary Guidelines (ADG) The National Health and Medical Research Council 2013 Australian Dietary Guidelines use the best available scientific evidence to provide information on the types and amounts of foods, food groups and dietary patterns that aim to:
The Guidelines are for use by health professionals, policy makers, educators, food manufacturers, food retailers and researchers. The Australian Dietary Guidelines apply to all healthy Australians, as well as those with common diet-related risk factors such as being overweight. They do not apply to people who need special dietary advice for a medical condition, or to the frail elderly. Australian Health Survey (AHS) The Australian Health Survey 2011-13 is composed of three separate surveys:
In addition to this, the AHS Survey contains a Core dataset, which is produced from questions that are common to both the NHS and NNPAS. See The Structure of the Australian Health Survey for details. Automated Multiple-Pass Method (AMPM) The method used to collect the 24 hour food recall in the 2012-13 NATSINPAS was the Automated Multiple-Pass Method (AMPM) developed by the Agricultural Research Service of the United States Department of Agriculture (USDA). ABS with assistance from Food Standards Australia New Zealand (FSANZ) adapted the AMPM instrument to reflect the Australian food supply. See the User's Guide for more information. Calcium Calcium is a mineral required for the growth and maintenance of the bones and teeth, as well as the proper functioning of the muscular and cardiovascular systems Cereal based products and dishes The 'Cereal based products and dishes' food group contains biscuits, cakes, pastries, pies, dumplings, pizza, hamburgers, hot dogs, and pasta and rice mixed dishes. Cereals and cereal products The 'Cereals and Cereal Products' food group includes grains, flours, bread and bread rolls, plain pasta, noodles and rice, and breakfast cereals. Cholesterol Cholesterol is a type of fat and a component of cell membrane. Dairy and alternatives See Milk, yoghurt, cheese and alternatives. Day 1 / Day 2 intake Day 1 intake refers to information collected from the first 24-hour dietary recall, while Day 2 refers to information from the second 24-hour recall. In the 2012-13 NATSINPAS, Day 1 intake information was collected from all respondents, with a second 24-hour recall (Day 2) collected from around 43% of respondents in non-remote areas. All respondents living in remote areas only had one interview. Dietary energy Dietary energy consists of energy provided by protein, fat, carbohydrate and alcohol. Small amounts of additional energy are from dietary fibre and organic acids. Dietary fibre Dietary fibre is generally found in edible plants or their extracts but can also come from synthetic analogues. It refers to the fractions of the plant or analogue that are resistant to digestion and absorption, which usually undergo fermentation in the large intestine. It comes in the form of polysaccharides, oligosaccharides and lignins. Discretionary foods The Australian Dietary Guidelines describes discretionary foods as being: “foods and drinks not necessary to provide the nutrients the body needs, but that may add variety. However, many of these are high in saturated fats, sugars, salt and/or alcohol, and are therefore described as energy dense. They can be included sometimes in small amounts by those who are physically active, but are not a necessary part of the diet”. The Australian Dietary Guidelines Summary lists examples of discretionary choices as including: "cakes, biscuits; confectionary, chocolate; pastries, pies; ice confections, butter, cream, and spreads which contain predominantly saturated fats; potato chips, crisps and other fatty or salty snack foods; sugar-sweetened soft drinks and cordials, sports and energy drinks and alcoholic drinks." Based on these definitions and the supporting documents which underpin the Australian Dietary Guidelines, foods reported within the NNPAS have been categorised as discretionary or non-discretionary. For more information, see the Discretionary Foods chapter of the AHS: Users' Guide, 2011-13 (cat. no. 4363.0.55.001). Fat Fat provides a significant amount of dietary energy and is also a carrier for fat-soluble vitamins and the source of essential fatty acids. It is the most energy dense of the macronutrients. The three fatty acid subtotals (mono-, poly-, and saturated fatty acids) do not add up to total fat because total fat includes a contribution from the non-fatty acid components. Fats and Oils The 'Fats and Oils' group includes butters, dairy blends, margarines, coconut and palm oil, and other fats, such as animal-based fats. Fruit The fruit group is one of the five food groups that make up the Australian Guide to Healthy Eating. This food group includes fresh, dried and canned fruits plus fruit juices (no added sugar). For more information see The Australian Dietary Guidelines and Appendix 2 in the Explanatory Notes of this publication for examples of foods from the sub food groups. Grain (cereals) The grain (cereals) group is one of the five food groups that make up the Australian Dietary Guidelines. This group includes foods that are made from grains such as wheat, rice, barley, millet, oats, rye, corn and quinoa. For more information see The Australian Dietary Guidelines and Appendix 2 in the Explanatory Notes of this publication for examples of foods from the sub food groups. Iodine Iodine is a nutrient essential for the production of thyroid hormones, which are essential for normal growth and development, particularly of the brain. Since October 2009, regulations have required that salt with added iodine (iodised salt) be used in all bread (except organic bread and bread mixes for making bread at home) in Australia. Iron Iron is an essential mineral for the oxygen carrying ability of red blood cells. Lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans The lean meat and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans group is one of the five food groups that make up the Australian Guide to Healthy Eating. Foods in this group are high in protein. For more information see The Australian Dietary Guidelines and Appendix 2 in the Explanatory Notes of this publication for examples of foods from the sub food groups. Margin of Error (MoE) Margin of Error (MoE) describes the distance from the population value that the sample estimate is likely to be within, and is specified at a given level of confidence. Confidence levels typically used are 90%, 95% and 99%. For example, at the 95% confidence level the MoE indicates that there are about 19 chances in 20 that the estimate will differ by less than the specified MoE from the population value (the figure obtained if the entire population had been enumerated). In this publication, MoE has been provided at the 95% confidence level for proportions of persons and usual daily proportions of energy from macronutrients. For more information see the Technical Note of this publication. Mean The mean is the sum of the value of each observation in a dataset divided by the number of observations. This is also known as the arithmetic average. Meat, poultry and game products and dishes The 'Meat, poultry and game products and dishes' food group includes beef, sheep, pork, poultry, sausages, processed meat (e.g. salami) and mixed dishes where meat or poultry is the major component e.g. casseroles, curried sausages and chicken stir-fry. Milk products and dishes The 'Milk products and dishes' food group includes milk, yoghurt, cream, cheese, custards, ice cream, milk shakes, smoothies and dishes where milk is the major component e.g. cheesecake, rice pudding and crème brûlée. Milk, yoghurt, cheese and alternatives The milk, yoghurt, cheese and alternatives group is one of the five food groups that make up the Australian Guide to Healthy Eating. This group includes milk, yoghurt and cheese products, plus alternative products that are calcium-enriched, such as soy and rice drinks. For more information see The Australian Dietary Guidelines and Appendix 2 in the Explanatory Notes of this publication for examples of foods from the sub food groups. Minerals Minerals are inorganic elements which are essential nutrients required in small amounts from the diet for normal growth and metabolic processes. Moisture Moisture, as measured in the NATSINPAS, is the water from all food and beverage sources. Monounsaturated fat Monounsaturated fat or monounsaturated fatty acids are a type of fat predominantly found in plant-based foods, although there are exceptions. National Aboriginal and Torres Strait Islander Nutrition and Physical Activity Survey (NATSINPAS) The National Aboriginal and Torres Strait Islander Nutrition and Physical Activity Survey focused on collecting information on:
National Nutrition and Physical Activity Survey (NNPAS) The National Nutrition and Physical Activity Survey focused on collecting information on:
Non-alcoholic beverages The 'Non-alcoholic beverages' food group includes tea, coffee, juices, cordials, soft drinks, energy drinks and water. Non-Indigenous people This term refers to the population of Australian people who did not identify themselves as Aboriginal and/or Torres Strait Islander. Nutrient Nutrients are chemical substances provided by food that are used by the body to provide energy, structural materials, and biochemical cofactors to support the growth, maintenance, and repair of body tissues. Major sources of nutrients in the Aboriginal and Torres Strait Islander diet are available in AATSIHS: Nutrition Results – Foods and Nutrients, 2012-13 (cat. no. 4727.0.55.005). Nutrient Database The Nutrient Database used to derive energy and nutrient estimates for the 24-hour dietary recall data was developed by Food Standards Australia New Zealand. See AUSNUT 2011-13. Nuts and seeds Any large, oily kernel found within a shell and used in food may be regarded as a nut. Nuts are often also grouped with seeds which are botanically distinct from nuts. These may include cape seed, caraway, chia, flaxseed, linseed, passionfruit, poppy seed, pepita or pumpkin seed, sesame seed and sunflower seed. Nuts and seeds contribute to two ADG food groups – lean meats and alternatives as well as unsaturated spreads and oils. Plain water Plain water includes bottled water and tap water with no flavourings. Polyunsaturated fat Polyunsaturated fat or polyunsaturated fatty acids are a type of fat predominantly found in plant-based foods, although there are exceptions. Linoleic acid, alpha-linolenic acid, long-chain omega 3 fatty acids, and other polyunsaturated fatty acids are included in the polyunsaturated fatty acid total. Processed meats Processed meats are meats that have been transformed through salting, curing, fermentation, smoking other processes to enhance the flavour or improve preservation. Examples of processed meats are: sausages, ham, bacon and salami. All processed meats have been flagged as ‘discretionary’ for this publication. Protein Protein supplies essential amino acids and is also a source of energy. Protein can be supplied from animal or vegetable matter, though individual vegetable proteins do not contain all the essential amino acids required by the body – they may be limited in one of these essential amino acids. Recommended daily serves The National Health and Medical Research Council 2013 Australian Dietary Guidelines recommend a minimum number of serves of foods from each of the five food groups, depending on age and sex. This is the recommended daily consumption for foods from the five food groups. Refined grains Refined grains are grains (cereals) that no longer have the outer layer of the grain due to processing. Refined grain foods have lower fibre content than wholegrain foods. Remoteness The Remoteness Structure for the Australian Statistical Geography Standard (ASGS) 2011, has five categories based on an aggregation of geographical areas which share common characteristics of remoteness, determined in the context of Australia as a whole. These categories are:
The five categories are generally aggregated in some way for use in output. For this publication, the first three categories represent non-remote areas and the last two represent remote areas. The 2011 Remoteness Structure has been built using the same principles as the 2006 Remoteness Structure. The primary difference is that it was built from ASGS Statistical Area Level 1 (SA1) regions rather than from 2006 Census Collection Districts (CCD). The criteria for these categories are based on the Accessibility/Remoteness Index of Australia (ARIA). ARIA measures the remoteness of a point based on the physical road distance to the nearest Urban Centre in each of five size classes. For more information on how ARIA is defined see Information Paper: ABS Views on Remoteness, 2001 (cat. no. 1244.0) and Information Paper: Outcomes of ABS Views on Remoteness Consultation, Australia, Jun 2001 (cat. no. 1244.0.00.001). Also refer to Census Geography Paper 03/01 - ASGC Remoteness Classification - Purpose and Use, available from the ABS web site. Saturated fat Saturated fat or saturated fatty acids are a type of fat predominantly found in animal-based foods, although there are exceptions. Saturated fat is the total of all saturated fatty acids, that is, all fatty acids without any double bonds. Sodium Sodium is a mineral which occurs in a number of different forms but is generally consumed as sodium chloride (commonly known as 'salt'). The Guidelines See Australian Dietary Guidelines The Five Food Groups The Five Food Groups make up the Australian Guide to Healthy Eating. Foods are grouped by their type and contribution of nutrients to the Australian diet. See The Australian Dietary Guidelines. Under-reporting Under-reporting refers to the tendency (bias) of respondents to underestimate their food intake in self-reported dietary surveys. It includes actual changes in foods eaten because people know they will be asked about them, and misrepresentation (deliberate, unconscious or accidental), for example to make their diets appear more ‘healthy’ or be quicker to report. For more information see Under-reporting in the AATSIHS: Nutrition Results – Foods and Nutrients, 2012-13 (cat. no. 4727.0.55.005). Unsaturated spreads and oils Consumption of polyunsaturated and monounsaturated fats is an important part of a healthy dietary pattern, supplying essential fatty acids and carrying fat soluble vitamins. These fats may be readily sourced from many foods within the five food groups such as nuts, legumes/beans, avocado, oats, fish, lean meats and eggs. For more information see The Australian Dietary Guidelines and Appendix 2 in the Explanatory Notes of this publication for examples of foods from the sub food groups. Usual Intakes Usual intakes represent food and nutrient intake over a long period of time. For a single person, dietary intake varies day-to-day. A single 24-hour dietary recall does not represent the usual, or long term, intake of a person because of this variation. See Overview of the NCI Method chapter of the AHS: Users’ Guide, 2011-13 (cat. No. 4363.0.55.001). Vegetables and legumes/beans The vegetables and legumes/beans group is one of the five food groups that make up the Australian Guide to Healthy Eating. There are a wide variety of vegetables but they can be generally grouped into green and brassica vegetables, orange vegetables, starchy vegetables, other vegetables and legumes as vegetables. For more information see The Australian Dietary Guidelines and Appendix 2 in the Explanatory Notes of this publication for examples of foods from the sub food groups. Vegetable products and dishes The 'Vegetable products and dishes' food group includes vegetables and dishes where vegetables are the major component, for example salad or vegetable casserole. Vitamins Vitamins are organic compounds required in small amounts from the diet for normal growth and metabolic processes. Vitamin B12 Vitamin B12, also known as cobalamin, has a key role in the normal functioning of the brain and nervous system, and the formation of blood. Almost all vitamin B12 comes from animal foods, such as meat and dairy products, although some is added to some plant-based foods such as vegetarian meat replacements. Wholegrain Wholegrain foods contain the entire three layers of the grain. Wholegrains provide more fibre, vitamins and minerals than refined grains. Wholegrain or high fibre Wholegrain or higher fibre cereals/grains include all wholegrain or higher fibre breads, grains, oats, breakfast cereal flakes, savoury crackers/crispbreads, crumpets, English muffins and scones and flour. See AUSNUT 2011-13. Zinc Zinc is a mineral required for the function of many enzymes and has a role in protein and DNA synthesis. Document Selection These documents will be presented in a new window.
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