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Australia's Food & Nutrition

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Australia's Food & Nutrition Australia’s food & nutrition 2012 highlights the key components of the food and nutrition system. It describes the system from ‘paddock Australia’s to plate’ and how food choices affect our health and the environment. Did you know: • Australia produces enough food food & to feed 60 million people. • More than 9 in 10 people aged & nutrition 2012 food Australia’s 16 and over do not consume sufficient serves of vegetables. nutrition • One in 4 children have an unhealthy body weight and 6 in 10 adults are overweight or obese. • Aboriginal and Torres Strait 2012 Islander people, rural and remote Australians and socioeconomically disadvantaged people are more at risk of diet-related chronic disease than other Australians. AIHW Australia’s food & nutrition 2012 The Australian Institute of Health and Welfare is a major national agency which provides reliable, regular and relevant information and statistics on Australia’s health and welfare. The Institute’s mission is authoritative information and statistics to promote better health and wellbeing. © Australian Institute of Health and Welfare 2012 This product, excluding the AIHW logo, Commonwealth Coat of Arms and any material owned by a third party or protected by a trademark, has been released under a Creative Commons BY 3.0 (CC BY 3.0) licence. Excluded material owned by third parties may include, for example, design and layout, images obtained under licence from third parties and signatures. We have made all reasonable efforts to identify and label material owned by third parties. You may distribute, remix and build upon this work. However, you must attribute the AIHW as the copyright holder of the work in compliance with our attribution policy available at <www.aihw.gov.au/copyright/>. The full terms and conditions of this licence are available at <http://creativecommons.org/licenses/by/3.0/au/>. Enquiries relating to copyright should be addressed to the Head of the Communications, Media and Marketing Unit, Australian Institute of Health and Welfare, GPO Box 570, Canberra ACT 2601. A complete list of the Institute’s publications is available from the Institute’s website <www.aihw.gov.au>. ISBN 978-1-74249-323-7 DOI 10.25816/5ec1da0b2547b Suggested citation Australian Institute of Health and Welfare 2012. Australia’s food & nutrition 2012. Cat. no. PHE 163. Canberra: AIHW. Australian Institute of Health and Welfare Board Chair Dr Andrew Refshauge Director David Kalisch Any enquiries about or comments on this publication should be directed to: Communications, Media and Marketing Unit Australian Institute of Health and Welfare GPO Box 570 Canberra ACT 2601 Tel: (02) 6244 1032 Email: [email protected] Published by the Australian Institute of Health and Welfare Cover art by Kathryn Harrison Please note that there is the potential for minor revisions of data in this report. Please check the online version at <www.aihw.gov.au> for any amendments. ii Australia’s food & nutrition 2012 Contents Acknowledgments .......................................................................v Abbreviations .......................................................................... vi Introduction. 1 Chapter 1—People and their environment ................................................ 4 1.1 The people .....................................................................6 1.2 Historical food influences .......................................................11 1.3 The Australian landscape. 14 Chapter 2—The global food system ......................................................22 2.1 Historical context ..............................................................24 2.2 Population growth and distribution .............................................24 2.3 Global food security ............................................................27 2.4 Global food production system ................................................ 29 2.5 Global nutrition in transition ....................................................39 Chapter 3—The policy environment ......................................................40 3.1 Background ....................................................................42 3.2 Policies influencing the food supply. .46 3.3 National policies and programs influencing health and nutrition ................ 49 3.4 Food and nutrition education ..................................................56 Chapter 4—Food production ............................................................58 4.1 Food industry components .....................................................61 4.2 The value of Australia’s food system .............................................62 4.3 Foods available for consumption ................................................64 4.4 Primary production ............................................................65 4.5 Food production methods .....................................................73 4.6 Food processing ...............................................................75 4.7 Food safety ....................................................................84 4.8 The food retail industry ........................................................ 85 Chapter 5—Food selection ..............................................................90 5.1 Household expenditure ....................................................... 92 5.2 The price of food. 96 5.3 Food security ..................................................................97 5.4 Culture, knowledge, health status, attitudes and beliefs .........................102 5.5 Information and marketing ....................................................106 5.6 Food preparation settings .....................................................113 Australia’s food & nutrition 2012 iii Chapter 6—Food waste ................................................................118 6.1 Overview .....................................................................120 6.2 Sources of food waste .........................................................122 6.3 Waste handling .............................................................. .128 6.4 Environmental impacts ........................................................129 6.5 Strategies to reduce food waste .............................................. .130 6.6 Monitoring and surveillance ...................................................135 Chapter 7—Food and nutrient intakes ...................................................136 7.1 Data sources ..................................................................138 7.2 National dietary recommendations ............................................139 7.3 Infant feeding .................................................................141 7.4 Food intakes ..................................................................147 7.5 Nutrient intakes ...............................................................164 7.6 Comparisons between nutrition surveys .......................................178 Chapter 8—Nutritional status and health ................................................182 8.1 Nutritional status ..............................................................184 8.2 Risk factors ....................................................................194 8.3 Diet-related diseases ..........................................................195 8.4 Burden of diet-related disease .................................................196 8.5 Equity and health issues ...................................................... .196 Chapter 9—Monitoring and surveillance ................................................198 9.1 Monitoring and surveillance systems in other countries .........................202 9.2 Establishing a national monitoring and surveillance system in Australia ..........202 9.3 Components of a monitoring and surveillance system ......................... .204 9.4 Existing data collections .......................................................208 Glossary ..............................................................................216 References ............................................................................222 iv Australia’s food & nutrition 2012 Acknowledgments This publication was prepared by Ann Hunt and Peta Craig with assistance from Sue Cassidy, David Meere, Tim Olsen and Lisa Sainsbury from the Australian Institute of Health and Welfare. Mark Cooper-Stanbury, Lisa McGlynn, Alison Verhoeven and David Kalisch also made valuable contributions. Staff of the AIHW Publishing Services Unit provided support with the design and publication process, in particular Tulip Penney, Karen Hobson, Tony Francis and Helen Tse. AIHW staff from the Population Health, Communications, Media and Marketing, Online Communications Units and other areas, contributed their time and expertise to the production of this publication. Their contributions are gratefully acknowledged. External contributors and reviewers The following organisations and individuals provided information, advice and comments on this publication. Their constructive input added to the quality and authority of the publication, and is gratefully acknowledged. • Australian Government Department of Agriculture, Fisheries and Forestry and the Australian Bureau of Agricultural and Resource Economics and Sciences • Australian Government Department of Health and Ageing (Carmen D’Costa and Jacinta McDonald) • Dietitians Association of Australia (Claire Hewat) • Food Standards Australia New Zealand (particularly Janis Baines, Janine Lewis and Dorothy Mackerras) • National Health and Medical
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