4727.0.55.009 - Australian Aboriginal and Torres Strait Islander Health Survey: Consumption of Added Sugars, 2012-13
ARCHIVED ISSUE Released at 11:30 AM (CANBERRA TIME) 02/11/2016 First Issue
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GLOSSARY
b) starch hydrolysate; or c) glucose syrups, maltodextrin and similar products; or d) products derived at a sugar refinery, including brown sugar and molasses; or e) icing sugar; or f) invert sugar; or g) fruit sugar syrup; derived from any source, but does not include –
i) sorbitol, mannitol, glycerol, xylitol, polydextrose, isomalt, maltitol, maltitol syrup or lactitol.” Maltodextrin was not reported as part of total sugars in AUSNUT 2011-13 and thus could not be considered in this analysis. Honey, fruit juices and fruit juice concentrates are not included in this Standard and as such were not considered ‘added sugars’ for this definition of added sugars. For more information see: Developing the Added Sugars and Free Sugars datasets available from Food Standards Australia New Zealand http://www.foodstandards.gov.au/science/monitoringnutrients/ausnut/. Australian Aboriginal and Torres Strait Islander Health Survey (AATSIHS) The Australian Aboriginal and Torres Strait Islander Health Survey 2012-13 is composed of three separate surveys
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 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 content of the Australian Dietary Guidelines applies 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. Carbohydrate Carbohydrates usually provide the major part of energy in human diets. Carbohydrates are comprised of the elements of carbon, hydrogen and oxygen. Data for total carbohydrates include starch, sugars and related substances (sugar alcohols and oligosaccharides). Sugar alcohols and oligosaccharides are included in 'Total carbohydrates' but not in starch and sugar sub-totals. Therefore, total carbohydrate does not always equal the sum of sugars and starch. 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. Nutrient intakes derived from 24-hour recall data do not represent the usual intake of a person because there is variation in day-to-day intakes. Disaccharides Disaccharides are sugars composed of two monosaccharides. Sucrose, maltose, galactose and lactose are examples of disaccharides. Dietary energy Dietary energy is measured in kilojoules (kJ) and consists of the energy provided by protein, fat, alcohol and carbohydrate (comprising sugars and starch). Small amounts of additional energy are from dietary fibre and organic acids. Discretionary foods The Australian Dietary Guidelines describe discretionary foods as: “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”. For more information, see the Discretionary Foods chapter of the AHS: Users' Guide, 2011-13 (cat. no. 4363.0.55.001). Energy Energy, measured in kilojoules (kJ), is required by the body for metabolic processes, physiological functions, muscular activity, heat production and growth and development. All energy reported in the 2011-12 NNPAS and 2012-13 NATSINPAS is energy including that from dietary fibre. Free sugars Free sugars, as defined by the WHO, refers to monosaccharides and disaccharides added to foods and drinks by the manufacturer, cook or consumer, and sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates. For more information see WHO/FAO (2003) Diet, nutrition and the prevention of chronic diseases: report of joint WHO/FAO Expert consultation. For information on the process for calculating free sugars for AUSNUT foods see Developing the Added Sugars and Free Sugars datasets available from Food Standards Australia New Zealand http://www.foodstandards.gov.au/science/monitoringnutrients/ausnut/. Intrinsic sugars Intrinsic sugars is defined by the WHO as the sugars incorporated in the structure of intact fruit and vegetables. In this analysis, intrinsic sugars plus milk sugars are estimated from total sugars minus free sugars. See WHO Guideline. Lactose Lactose is a disaccharide and is the sugar found naturally in milk products. Lactose is made up of two monosaccharides; glucose and galactose. 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. Milk sugars Milk sugars are the natural sugars present in milk. In this analysis, intrinsic sugars + milk sugars are estimated from total sugars – free sugars. Monosaccharides Monosaccharides are the simplest forms of sugars. Examples are glucose (also sometimes called dextrose) and fructose. 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 groups 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 are available in AATSIHS: Nutrition Results – Foods and Nutrients, 2012-13 (cat. no. 4727.0.55.005). Nutrient Database (AUSNUT) 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. Percentage contribution to energy intake Percentage contribution to energy intake refers to the proportion of energy that a food or macronutrient contributes to each person's total energy intake. In the NATSINPAS, the energy from each macronutrient was estimated by multiplying each gram of a particular macronutrient by a conversion factor to determine the kilojoules of energy. For more information, see the Nutrient Intake chapter of the AHS: Users' Guide, 2011-13 (cat. no. 4363.0.55.001). 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. Sucrose Sucrose is a natural form of sugar found in many foods. It is also known as table sugar. Sucrose is a disaccharide comprising of glucose and fructose. Total sugars Total sugars are the sum of fructose, glucose, sucrose, maltose, lactose and galactose. 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. See the AATSIHS User's Guide for more information. Document Selection These documents will be presented in a new window.
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