The Effect of Revised Australian Food Composition Tables on Estimates of Foods and Nutrients Available for National Consumption, 1983-84
✍ Scribed by Karen M. Cashel; Heather Greenfield
- Publisher
- Elsevier Science
- Year
- 1995
- Tongue
- English
- Weight
- 898 KB
- Volume
- 8
- Category
- Article
- ISSN
- 0889-1575
No coin nor oath required. For personal study only.
✦ Synopsis
The first Australian food composition tables based on an ongoing food analytical program were recently released. Previous national food tables had been compiled from a variety of sources. including from overseas tables. These new Australian tables have been used to determine foods and nutrients available for consumption in 1983-84, as the basis for assessing and monitoring the nutritional adequacy of the national food supply. The results show that, compared to the previous food tables, both the edible portion and the nutrient composition of foods have changed. The edible weight of total meats available for consumption decreased (16 %), that of fruit increased by (4 %), but that of vegetables was unchanged. Together with the changes in the nutrient composition of foods. these changes affected the perception of the relative importance of foods as sources of nutrients. The new Australian food composition tables reduced the estimates of the amounts of most nutrients in the food supply, particularly total fat. animal fat. carbohydrates other than refined sugars, energy, thiamin, and iron. However, estimates of total vitamin (\mathrm{C}) and of vitamin A levels from offal increased, while estimates of vitamin A from other sources decreased. Consequently, the perceived ability of the Australian food supply to provide the nutrient requirements of the population was affected, calcium, iron. nonoffal levels of vitamin A. and energy being of particular concern. 1995 Academic Press. Inc.