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Nutrition

Introduction

Nutrition is important at all stages of life. Dietary factors are linked to health and disease, either as protective influences or as risk factors. Some of the diseases and conditions to which diet contributes substantially, either to protection or risk, include: coronary heart disease, some cancers, type-2 diabetes, overweight and obesity, osteoporosis, dental caries, gall bladder disease, and diverticular disease.[1-6]

The Australian Guide to Healthy Eating and National 'Go for 2 and 5' Fruits and Vegetables Campaign stress the importance of eating plenty of plant foods (bread, cereal, rice, pasta, noodles, legumes, 5 serves of vegetables, and 2 serves of fruit); moderate amounts of animal foods (milk, yogurt, cheese, meat, fish, poultry, and eggs); and small amounts of fat, salt and sugars. It is also essential to drink plenty of water.[2,3]

An adequate intake of fruit and vegetables, and breads and cereals, has a protective influence on health.[1-6] However, most population groups eat less than the recommended amounts of these foods.[1] A diet high in fat consumption is associated with health risk, which is why it is important to monitor fat consumption in dairy foods, fried potatoes, potato crisps and salty snacks, and processed meats.

Despite the good quality of the food supply, there are some groups who lack food security: that is, who do not have sufficient access at all times to sufficient food for an active and healthy life. Food insecurity is associated with socioeconomic disadvantage and is a likely contributor to ill health.

In 2006, the New South Wales Population Health Survey included a dietary questionnaire on usual consumption of fruit and vegetables, breads and cereals (including pasta, rice and noodles), type of milk consumed (including low fat, reduced fat, and skim milk), selected foods high in fats (fried potatoes, potato crisps and salty snacks, and processed meats), red meat (excluding pork or ham), soft drinks, fast foods, knowledge of recommended servings of fruit and vegetables, and food insecurity.[7] Several of these questions were validated using the 1995 National Nutrition Survey and the Tasmanian Dietary Key Indicators Study. The validated questions were found to be reliable for relative ranking of intake between respondents but not for measuring a respondent's number of serves; however, they are still useful for ongoing comparitive monitoring.[8]

Respondents were asked: How many serves of fruit do you usually eat each day? How many serves of fruit do you think you should eat each day to be healthy? How many serves of vegetables do you usually eat each day? How many serves of vegetables do you think you should eat each day to be healthy? How often do you usually eat bread? How often do you eat breakfast cereal? How often do you eat pasta, rice, noodles, or other cooked cereals? What type of milk do you usually have? How often do you eat hot chips, french fries, wedges, or fried potatoes? How often do you eat potato crisps or other salty snacks such as twisties or corn chips? How often do you eat processed meat products such as sausages, frankfurts, devon, salami, meat pies, bacon, or ham? How many cups of soft drink, cordials or sports drink do you usually drink in a day? How often do you have meals or snacks such as burgers, pizza, chicken or chips from take-away places? In the last 12 months, were there any times that you ran out of food and couldn't afford to buy more?

Results

Consumption of fruit

Overall, in 2006, 7.7 per cent of adults consumed no fruit, 11.8 per cent consumed less than one serve a day, 27.1 per cent consumed one serve a day, 30.4 per cent consumed 2 serves a day, 15.2 per cent consumed 3 serves a day, and 7.8 per cent consumed more than 3 serves a day.

Therefore, 53.4 per cent of adults consumed the recommended number of serves of fruit each day (2 serves or more). A significantly higher proportion of females (59.6 per cent) than males (47.0 per cent) consumed the recommended number of serves of fruit a day. Among males, a significantly higher proportion of those aged 75 years and over (53.6 cent) and a significantly lower proportion of those aged 25-34 years (38.6 per cent) consumed the recommended number of serves of fruit each day, compared with the overall adult male population. Among females, a significantly lower proportion of those aged 16-24 years (52.8 per cent) and 25-34 years (53.5 per cent), and a significantly higher proportion of those aged 55-64 years (65.3 per cent) and 65-74 years (70.3 per cent) and 75 years and over (67.3 per cent), consumed the recommended number of serves of fruit a day, compared with the overall adult female population.

Overall, the proportion of adults consuming the recommended number of serves of fruit each day did not vary significantly between rural areas and urban areas; however, a higher proportion of adults in the Northern Sydney & Central Coast Health Area (57.6 per cent), and a lower proportion of adults in the Sydney West (49.1 per cent) and Greater Western (48.9 per cent) Health Areas, consumed the recommended number of serves of fruit each day, compared with the overall adult population.

The proportion of adults consuming the recommended number of serves of fruit each day did not vary according to level of socioeconomic disadvantage.

Consumption of the recommended number of serves of fruit each day has increased significantly, from 46.1 per cent in 1997 to 53.4 per cent in 2006.

Overall, in 2006, 85.0 per cent of adults knew the recommended daily number of serves of fruit. Females (90.3 per cent) were significantly more likely than males (79.1 per cent) to know the recommended daily number of serves of fruit. A significantly lower number of adults aged 75 years and over (78.8 per cent) knew the recommended daily number of serves of fruit, compared with the overall adult population. There was no significant variation between urban areas and rural areas, or among health areas, or by level of socioeconomic disadvantage.

Overall, in 2006, 52.4 per cent of adults knew and consumed the recommended number of serves of fruit each day, 32.5 per cent knew but did not consume the recommended number of serves, 2.2 per cent did not know but consumed the recommended number of serves, and 12.9 per cent neither knew nor consumed the recommended number of serves.

Consumption of vegetables

Overall, in 2006, 1.1 per cent of adults consumed no vegetables, 5.1 per cent consumed less than one serve a day, 24.6 per cent consumed one serve a day, 28.4 per cent consumed 2 serves a day, 19.5 per cent consumed 3 serves a day, 11.9 per cent consumed 4 serves a day, 5.8 per cent consumed 5 serves a day, and 3.7 per cent consumed more than 5 serves a day.

Approximately 9.4 per cent of adults consumed the recommended number of serves of vegetables a day (5 serves or more). A significantly higher proportion of females (12.4 per cent) than males (6.4 per cent) consumed the recommended number of serves of vegetables a day. Among females, consumption of the recommended number of serves of vegetables increased with age. A significantly lower proportion of those aged 16-24 years (4.8 per cent) and 25-34 years (7.3 per cent), and a significantly higher proportion of those aged 55-64 years (20.8 per cent), 65-74 years (17.4 per cent) and 75 years and over (16.3 per cent) consumed the recommended number of serves of vegetables a day, compared with the overall adult female population. Among males, a significantly lower proportion of those aged 16-24 years (3.2 per cent), and a significantly higher proportion of those aged 55-64 years (10.0 per cent), consumed the recommended number of serves of vegetables a day, compared with the overall adult male population.

A significantly higher proportion of adults in rural areas (12.0 per cent) than urban areas (8.3 per cent) consumed the recommended number of serves of vegetables a day. A higher proportion of adults in the Hunter & New England (12.5 per cent) and North Coast (12.2 per cent) and Greater Western (12.1 per cent) Health Areas, and a lower proportion of adults in the Sydney West Health Area (6.3 per cent), consumed the recommended number of serves of vegetables a day, compared with the overall adult population.

A higher proportion of adults in the second most disadvantaged quintile (11.7 per cent) consumed the recommended number of serves of vegetables a day, compared with the overall adult population.

While the overall proportion of adults consuming the recommended serves of vegetables a day has not significantly changed between 1997 and 2006, vegetable consumption has decreased significantly in males (from 8.0 per cent to 6.4 per cent) and increased significantly in females (from 9.7 per cent to 12.4 per cent).

To monitor trends in vegetable consumption below the recommended levels, the New South Population Health Survey reports adults who consume 3 or more serves of vegetables a day. Overall, in 2006, 40.9 per cent of adults consumed 3 or more serves of vegetables a day. A significantly higher proportion of females (50.8 per cent) than males (30.9 per cent) consumed 3 or more serves of vegetables a day. Among females, consumption of 3 or more serves of vegetables a day increased with age. A significantly lower proportion of those aged 16-24 years (31.8 per cent), and a significantly higher proportion of those aged 55-64 years (61.0 per cent), 65-74 years (60.3 per cent), and 75 years and over (61.8 per cent) consumed 3 or more serves of vegetables a day, compared with the overall adult female population. Among males, consumption of 3 or more serves of vegetables a day increased with age. A significantly lower proportion of those aged 16-24 years (19.9 per cent) and 25-34 years (23.1 per cent), and a significantly higher proportion of those aged 65-74 years (44.9 per cent) and 75 years and over (43.9 per cent), consumed 3 or more serves of vegetables a day, compared with the overall adult male population.

A significantly higher proportion of adults in rural areas (45.3 per cent) than urban areas (39.0 per cent) consumed 3 or more serves of vegetables a day. A higher proportion of adults in the Hunter & New England (45.3 per cent) and North Coast (45.3 per cent) and Greater Southern (45.6 per cent) Health Areas, and a lower proportion of adults in the Sydney West (35.5 per cent) and Sydney South West (36.2 per cent) Health Areas, consumed 3 or more serves of vegetables a day, compared with the overall adult population.

A higher proportion of adults in the second most disadvantaged quintile (45.2 per cent), and a lower proportion of adults in the most disdvantaged quintile (37.1 per cent), consumed 3 or more serves of vegetables a day, compared with the overall adult population.

There has been a significant increase in the proportion of adults consuming 3 or more serves of vegetables a day, between 1997 (34.0 per cent) and 2006 (40.9 per cent). The increase has not been significant in males but has been significant in females (from 39.4 per cent to 50.8 per cent).

Overall, in 2006, 27.4 per cent of adults knew the recommended daily number of serves of vegetables. Females (37.2 per cent) were significantly more likely than males (16.5 per cent) to know the recommended daily number of serves of vegetables. There was no significant variation among age groups, or between urban areas and rural areas, or by level of socioeconomic disadvantage; however, a lower proportion of adults in the Sydney South West Health Area (23.5 per cent) knew the recommended daily number of serves of vegetables, compared with the overall adult population.

Overall, in 2006, 7.1 per cent of adults knew and consumed the recommended number of serves of vegetables each day, 17.9 per cent knew but did not consume the recommended number of serves, 2.5 per cent did not know but consumed the recommended number of serves, and 72.6 per cent neither knew nor consumed the recommended number of serves.

Consumption of low fat or reduced fat or skim milk

Overall, in 2006, 47.3 per cent of adults usually consumed low fat or reduced fat or skim milk. A significantly higher proportion of females (53.9 per cent) than males (40.7 per cent) consumed low fat or reduced fat or skim milk. Among males, consumption of low fat or reduced fat or skim milk increased with age. A significantly lower proportion of those aged 16-24 years (24.5 per cent), and a significantly higher proportion of those aged 55-64 years (50.0 per cent) and 65-74 years (54.9 per cent) and 75 years and over (47.4 per cent), consumed low fat or reduced fat or skim milk, compared with the overall adult male population. Among females, consumption of low fat or reduced fat or skim milk increased with age. A significantly lower proportion of those aged 16-24 years (40.8 per cent) and a significantly higher proportion of those aged 55-64 years (64.1 per cent) and 65-74 years (62.6 per cent), consumed low fat or reduced fat or skim milk, compared with the overall adult female population.

A significantly lower proportion of adults in rural areas (44.9 per cent) than urban areas (48.4 per cent) consumed low fat or reduced fat or skim milk. A higher proportion of adults in the Northern Sydney & Central Coast Health Area (55.3 per cent), and a lower proportion of adults in the Greater Western Health Area (42.2 per cent), consumed low fat or reduced fat or skim milk. A higher proportion of adults in the least disdavantaged quintile (56.5 per cent), and a lower proportion of adults in the most disdavantaged quintile (39.9 per cent), consumed low fat or reduced fat or skim milk, compared with the overall adult population.

The proportion of adults usually consuming low fat or reduced fat or skim milk has increased significantly between 1997 (45.5 per cent) and 2006 (47.3 per cent). This increase has not been significant in females but has been significant in males (from 37.2 per cent to 40.7 per cent).

Consumption of breads and cereals

Overall, in 2006, 0.5 per cent of adults did not consume breads and cereals (including pasta, rice and noodles), 4.7 per cent consumed breads and cereals less than once a day, 28.8 per cent consumed breads and cereals once a day, 39.3 per cent twice a day, 19.6 per cent 3 times a day, 4.9 per cent 4 times a day, 1.3 per cent 5 times a day, and 0.8 per cent more than 5 times a day.

Consumption of fried potatoes

Overall, in 2006, 30.1 per cent of adults did not consume fried potatoes (hot chips, french fries, wedges, or fried potatoes), 29.2 per cent consumed fried potatoes less than once a week, 24.9 per cent once a week, 8.9 per cent twice a week, 3.8 per cent 3 times a week, 1.3 per cent 4 times a week, 0.4 per cent 5 times a week, and 1.4 per cent more than 5 times a week.

Consumption of potato crisps or other salty snacks

Overall, in 2006, 46.7 per cent of adults did not consume potato crisps or other salty snacks, 21.3 per cent consumed potato crisps or other salty snacks less than once a week, 15.1 per cent once a week, 7.0 per cent twice a week, 3.9 per cent 3 times a week, 1.7 per cent 4 times a week, 0.7 per cent 5 times a week, and 3.6 per cent more than 5 times a week.

Consumption of processed meat products

Overall, in 2006, 20.8 per cent of adults did not consume processed meat products (sausages, frankfurts, devon, salami, meat pies, bacon, or ham), 15.7 per cent consumed processed meat products less than once a week, 24.3 per cent consumed them once a week, 17.8 per cent twice a week, 9.0 per cent 3 times a week, 3.7 per cent 4 times a week, 2.2 per cent 5 times a week, and 6.6 per cent more than 5 times a week.

Consumption of soft drinks or cordials or sports drinks

Overall, in 2006, 46.3 per cent of adults did not consume soft drinks or cordials or sports drinks, 7.2 per cent consumed one cup a week, 6.6 per cent consumed 2 cups a week, 8.3 per cent consumed 3-5 cups a week, 14.2 per cent consumed 6-10 cups a week, and 17.3 per cent consumed 11 or more cups a week.

Consumption of fast foods

Overall, in 2006, 37.1 per cent of adults did not consume fast foods, 33.2 per cent consumed fast foods less than once a week, 19.9 per cent consumed fast foods weekly, 9.6 per cent consumed fast foods more than once a week but less than daily, and 0.2 per cent consumed fast foods daily or more.

Food insecurity

Overall, in 2006, 5.6 per cent of adults experienced some food insecurity in the past 12 months. There was no significant difference between males and females experiencing food insecurity. The proportion of adults who experienced food insecurity was significantly lower among those aged 55-64 years (3.8 per cent) and 65-74 years (1.7 per cent) and 75 years and over (1.3 per cent), and significantly higher among those aged 25-34 years (8.4 per cent), compared with the overall adult population.

There was no significant variation between urban areas and rural areas; however, a lower proportion of adults in the Northern Sydney & Central Coast Health Area (2.6 per cent) experienced food insecurity, compared with the overall adult population.

Food insecurity increased with socioeconomic disadvantage. A higher proportion of adults experienced food insecurity in the most disadvantaged quintile (7.7 per cent) and a lower proportion of adults experienced food insecurity in the least disadvantaged quintile, compared with the overall adult population.

There was no significant change in the proportion of adults experiencing food insecurity between 2002 and 2006.

References

  1. National Health and Medical Research Council. Dietary Guidelines for Australian Adults. Canberra: NHMRC, 2003. Available online at www.nhmrc.gov.au/publications/synopses/dietsyn.htm (accessed 9 May 2007).
  2. National Health and Medical Research Council. Australian Guide to Healthy Eating. Canberra: NHMRC, 2003. Available online at www.health.gov.au/internet/wcms/Publishing.nsf/Content/health-pubhlth-strateg-food-guide-index.htm (accessed 9 May 2007).
  3. National 'Go for 2 and 5' Fruits and Vegetables Campaign website at www.healthyactive.gov.au/2and5/about.htm (accessed 9 May 2007).
  4. Ness AR, Powles JW. Fruit and vegetables and cardiovascular disease: A review. Int J Epidemiol, 1997, 26; 1-13.
  5. Margetts B and Pietinen P (Editors). European Prospective Investigation into Cancer and Nutrition: Validity Studies on Dietary Assessment Methods. Int J Epidemiol, 1997, 26(S-1).
  6. Brunner E, Wunsch H, Marmot M. What is an optimal diet? Relationship of macronutrient intake to obesity, glucose tolerance, lipoprotein cholesterol levels and the metabolic syndrome in the Whitehall II study. Int J Obes Relat Metab Disord, 2001, 25: 45-53.
  7. Mark GC, Webb K, Rutishauser IHE, Riley M. Monitoring food habits in the Australian population using short questions. Canberra: Australian Government Department of Health and Aged Care, 2001. Available online at www.aodgp.gov.au/internet/wcms/publishing.nsf/Content/health-pubhlth-strateg-food-pdf-foodhabits-cnt.htm (accessed 9 May 2007).
  8. Rutishauser IHE, Webb K, Abraham B, Allsop R. Evaluation of short dietary questions from the 1995 National Nutrition Survey. Canberra: Australian Food and Nutrition Monitoring Unit, Commonwealth Department of Health and Aged Care, 2001. Available online at www.health.gov.au/internet/wcms/publishing.nsf/Content/health-pubhlth-strateg-food-pdf-evaluation-cnt.htm (accessed 9 May 2007).

Graphs

Source: New South Wales Population Health Survey 2006 (HOIST). Centre for Epidemiology and Research, NSW Department of Health.
Print version: Although this page can be printed directly from your web browser, a higher quality version is available as a PDF file that can be printed or viewed on screen.
Produced by: Centre for Epidemiology and Research, Population Health Division, NSW Department of Health.
Last updated on: 1 July 2007

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