CEREAL BASED PRODUCTS AND DISHES

The Cereal based products and dishes food group includes biscuits, cakes, pastries, pies, dumplings, pizza, hamburgers, hot dogs, and pasta and rice mixed dishes.



Six in ten (62%) Aboriginal and Torres Strait Islander people consumed Cereal based products and dishes¹. On average, foods in this group provided 17% of the total energy intake for Aboriginal and Torres Strait Islander people (seeTable 8.1). The largest contributing sub-group was Mixed dishes where cereal is the major ingredient, consumed by 32% of the Aboriginal and Torres Strait Islander population. Teenagers aged 14-18 years and young adults aged 19-30 years were most likely to have consumed Mixed dishes where cereal is the major ingredient (43% and 41% respectively) see (Table 4.1 and Table 4.3).

Aboriginal and Torres Strait Islander people in non-remote areas were more likely to have consumed Cereal based products and dishes than people in remote areas (66% compared with 47%), and derived a greater proportion of their energy intake from foods in this group (18% compared with 12%) (see Table 4.1 and Table 8.1).


Aboriginal and Torres Strait Islander people were less likely than non-Indigenous people to have consumed Cereal based products and dishes (62% compared with 72%), and derived a smaller proportion of their energy intake from foods in this group (17% compared with 20%).

BISCUITS

Sweet biscuits were consumed by 15% of the Aboriginal and Torres Strait Islander population, and Savoury biscuits were consumed by 12%. Consumption of both biscuit types was more common among children and adults 51 years and over. The prevalence of biscuit consumption declined progressively among older children and young adults, with people aged 14-18 years least likely to have eaten a biscuit (around 8%). In subsequent age groups consumption increased, with 17% of people 51 years and over having eaten a sweet biscuit and 11% having eaten a savoury biscuit. Aboriginal and Torres Strait Islander people were less likely than non-Indigenous people to have eaten Sweet biscuits and Savoury biscuits (24% and 17% respectively among non-Indigenous people) (see Table 4.1 and Table 4.3).

CAKES, MUFFINS, SCONES AND CAKE-TYPE DESSERTS

Cakes, muffins, scones, and cake-type desserts were consumed by 9.7% of Aboriginal and Torres Strait Islander people and 16% of non-Indigenous people. Within the Aboriginal and Torres Strait Islander population, the highest intake was among children aged 4-8 years and adults 51 years and over (both 14%) (see Table 4.1 and Table 4.3).

PASTRIES

Pastries were consumed by 14% of the Aboriginal and Torres Strait Islander population. The highest consumption was among 14-18 year olds (21%) and lowest among people 51 years and over (10%). People in non-remote areas reported higher consumption than those in remote areas (14% compared with 11%) (see Table 4.1).

ENDNOTES

1. Cereal based products and dishes differs from Cereal and Cereal products in that the former very often have a more substantial content of non-cereal ingredients and are often consumed without additions (e.g. burgers, pizza, pasta and sauce), while the latter are primarily basic cereal ingredients and would often be combined with other foods during consumption (e.g. bread, breakfast cereal, rice).