The Effect of Revised Australian Food Composition Tables on Estimates of Foods and Nutrients Available for National Consumption, 1983-84

The first Australian food consumption 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 Austalian tables have been used to determine foods and nutrients available for consumption in 1983-84, as the basis for assesing and monitoring the nutritional adequacy of the national food supply. The results show that, compared to the previous food tables, both edible portion and 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 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 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 requirementsof the population wwas affected, calcium, iron, nonoffal levels of vitamin A, and energy being of particular concern.