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Typical food portion sizes consumed by Australian adults: results from the 2011–12 Australian National Nutrition and Physical Activity Survey

Zheng, Miaobing, Wu, Jason H. Y., Louie, Jimmy Chun Yu, Flood, Victoria M., Gill, Tim, Thomas, Beth, Cleanthous, Xenia, Neal, Bruce and Rangan, Anna 2016, Typical food portion sizes consumed by Australian adults: results from the 2011–12 Australian National Nutrition and Physical Activity Survey, Scientific reports, vol. 6, pp. 1-9, doi: 10.1038/srep19596.

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Title Typical food portion sizes consumed by Australian adults: results from the 2011–12 Australian National Nutrition and Physical Activity Survey
Author(s) Zheng, Miaobing
Wu, Jason H. Y.
Louie, Jimmy Chun Yu
Flood, Victoria M.
Gill, Tim
Thomas, Beth
Cleanthous, Xenia
Neal, Bruce
Rangan, Anna
Journal name Scientific reports
Volume number 6
Article ID 19596
Start page 1
End page 9
Total pages 9
Publisher Nature Publishing Group
Place of publication London, Eng.
Publication date 2016
ISSN 2045-2322
Summary Considerable evidence has associated increasing portion sizes with elevated obesity prevalence. This study examines typical portion sizes of commonly consumed core and discretionary foods in Australian adults, and compares these data with the Australian Dietary Guidelines standard serves. Typical portion sizes are defined as the median amount of foods consumed per eating occasion. Sex- and age-specific median portion sizes of adults aged 19 years and over (n = 9341) were analysed using one day 24 hour recall data from the 2011–12 National Nutrition and Physical Activity Survey. A total of 152 food categories were examined. There were significant sex and age differences in typical portion sizes among a large proportion of food categories studied. Typical portion sizes of breads and cereals, meat and chicken cuts, and starchy vegetables were 30–160% larger than the standard serves, whereas, the portion sizes of dairy products, some fruits, and non-starchy vegetables were 30–90% smaller. Typical portion sizes for discretionary foods such as cakes, ice-cream, sausages, hamburgers, pizza, and alcoholic drinks exceeded the standard serves by 40–400%. The findings of the present study are particularly relevant for establishing Australian-specific reference portions for dietary assessment tools, refinement of nutrition labelling and public health policies.
Language eng
DOI 10.1038/srep19596
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Grant ID National Heart Foundation FG-100754
Copyright notice ©2016, The Authors
Free to Read? Yes
Use Rights Creative Commons Attribution licence
Persistent URL http://hdl.handle.net/10536/DRO/DU:30092288

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Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.