As the ADG uses different serve sizes for some types of foods within a food group e. A 3-tier numeric classification system was developed to allow each individual food group and sub-group to be assigned a classification code, in a hierarchical format.
Two, three and four digit classification codes were used. Each of the major food groups, such as fruit, were assigned a two digit code, and each sub-group under that e.
Where different serve sizes needed to be assigned to specific foods, a 4 digit classification code was assigned for some food groups only e. The food groups and their numeric classification are set out in Appendix 1. This hierarchical system also allows aggregation back up to higher food group levels 3 or 2 digit classification code level if required for data analysis.
Some foods are included in the AGHE in more than one of the 5 food groups. These include legumes which can be in the meat and meat alternatives or the vegetables groups, and nuts that are can be in the meat and meat alternatives and the unsaturated oils groups.
These foods have been given two separate classification codes, one in each of the groups they are in. This is intended to enable a user to classify these foods in several ways depending on the purpose of their data analysis. The majority of the serve sizes assigned to each classification are those specified in the ADG summary document.
It was assumed that these serve sizes referred to the amounts actually consumed, and not to purchase amounts that may include inedible portion e. For these other foods the serve size assigned were determined from the nutrient profile and adjustment of the serve from a similar food in order to provide the same nutrient intake.
For example, dairy based desserts such as custards were assigned the same serve size as yoghurts given that they have similar calcium levels. Some of the serve sizes specified in the AGHE for liquids such as milk and juice were changed from millilitres to grams based on their density because the consumption amounts in the NNPAS are all expressed as grams. Where the ADG summary document has provided a serve size for both cooked meat and raw meat, the cooked meat serve size was used to align with the cooked consumption amounts reported in the NNPAS.
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