DISCRETIONARY FOODS

The related risk factors of diet and overweight and obesity contribute a high proportion of disease burden in Australia, manifesting particularly in cardiovascular disease, Type 2 diabetes and certain cancers.¹ In Australia, 71% of Aboriginal and Torres Strait Islander adults (aged 19 years and over) and 29% of Aboriginal and Torres Strait Islander children (aged 18 years and under) were overweight or obese. In addition to regular physical activity, following eating patterns which can provide adequate nutrient intakes whilst not exceeding energy requirements are seen as key to achieving and maintaining healthy body weight. In order to meet nutrient requirements within limited energy intakes, it is suggested that consumption of discretionary (energy dense, nutrient poor) food be reduced.²

DISCRETIONARY FOODS IN THE NATSINPAS The Australian Dietary Guidelines Summary lists examples of discretionary choices as including: "most sweet biscuits, cakes, desserts and pastries; processed meats and sausages; ice-cream and other ice confections; confectionary and chocolate; savoury pastries and pies; commercial burgers; commercially fried foods; potato chips, crisps and other fatty and/or salty snack foods; cream, butter and spreads which are high in saturated fats; sugar sweetened soft drinks and cordials, sports and energy drinks and alcoholic drinks". Based on these definitions and the supporting documents which underpin the Australian Dietary Guidelines, foods reported within the NATSINPAS have been categorised as discretionary or non-discretionary. See User Guide section Discretionary Foods for more information. UNDER-REPORTING AND DISCRETIONARY FOODS The NATSINPAS (as with all representative dietary surveys) is subject to under-reporting. That is, a tendency for respondents to either change their behaviour or misrepresent their consumption (whether consciously or sub-consciously) to report a lower energy or food intake. Given the association of under-reporting with overweight/obesity and consciousness of socially acceptable/desirable dietary patterns, discretionary foods may be more likely to be under-reported than non-discretionary foods. See Users' Guide section Under-reporting in the National Aboriginal and Torres Strait Islander Nutrition and Physical Activity Survey for more information.

The Australian Dietary Guidelines² states discretionary foods are: “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.”

On average, just over two fifths (41%) of total daily energy reported as consumed by Aboriginal and Torres Strait Islander people was from 'discretionary foods'. The particular food groups contributing most to the energy from discretionary foods reported were: Cereal based products and dishes (8.8% of energy, such as from pastries), Non-alcoholic beverages (6.9%, such as from soft drinks), Alcoholic beverages (4.2%, such as from beer), Meat, poultry and game products and dishes (3.8%, such as from sausages) and Vegetable products and dishes (3.4%, such as from potatoes as chips/fries).

The proportion of energy from discretionary foods was similar across all age groups except for 2-3 year old Aboriginal and Torres Strait Islander children who record a lower proportion (32%).



The proportion of energy contributed by particular discretionary foods varied with age. For example, the largest discretionary food contributor to energy for Aboriginal and Torres Strait Islander people in age groups under 14 years or 51 years and over was Cereal based products and dishes (between 7% and 12%). Among 14-18 and 19-30 year olds it was Non-Alcoholic beverages (9.4% and 8.4% respectively), while for 31-50 year olds Alcoholic beverages formed the largest source of energy from discretionary foods (8.1%) (see Table 9.1).

Was there a difference by remoteness?

Aboriginal and Torres Strait Islander people in non-remote areas tended to obtain a greater proportion of energy from discretionary foods than did people in remote areas (42% compared with 35%) (see Table 9.1). Cereal based products and dishes (9.2%) and Vegetable products and dishes (3.6%) were more likely to have been consumed by Aboriginal and Torres Strait Islander people in non-remote areas than in remote areas, resulting in the overall higher proportion of energy from discretionary foods for people in non-remote areas.

How does this compare with non-Indigenous people?

Discretionary foods contributed more to the energy intake of Aboriginal and Torres Strait Islander people than for non-Indigenous people (41% compared with 35%). This is due to a higher intake of Non-alcoholic beverages, Meat, poultry and game products and dishes, and Vegetable products and dishes having a greater contribution to average daily energy intake in the Aboriginal and Torres Strait Islander population than in the non-Indigenous population.

ENDNOTES

1. Institute for Health Metrics and Evaluation Global Burden of Diseases, Injuries, and Risk Factors Study 2010 < http://www.healthdata.org/sites/default/files/files/country_profiles/GBD/ihme_gbd_country_report_australia.pdf >, viewed 20 February 2015.

2. National Health and Medical Research Council 2013, Australian Dietary Guidelines. Canberra: National Health and Medical Research Council, < https://www.nhmrc.gov.au/_files_nhmrc/publications/attachments/n55_australian_dietary_guidelines_130530.pdf >