Dairy food intake of Australian children and adolescents 2-16 years of age: 2007 Australian National Children's Nutrition and Physical Activity Survey

Danielle L. Baird, Julie Syrette, Gilly A. Hendrie, Malcolm D. Riley, Jane Bowen, Manny Noakes

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31 Citations (Scopus)

Abstract

Objective Dairy food consumption is important for Australian children as it contributes key nutrients such as protein and Ca. The aim of the present paper is to describe dietary intake from dairy foods for Australian children aged 2-16 years in 2007. Design Secondary analysis of a quota-sampled survey using population-weighted, 1 d (24 h) dietary recall data. Setting Australian national survey conducted from February to August 2007. Subjects Children (n 4487) aged 2-16 years. Results Most Australian children consumed dairy foods (84-98 %), with the proportion consuming tending to decrease with age and males consuming significantly more than females from the age of 4 years. Milk was the most commonly consumed dairy food (58-88 %) and consumed in the greatest amount (243-384 g/d). Most children consumed regular-fat dairy products. The contribution of dairy foods to total energy intake decreased with age; from 22 % of total energy at age 2-3 years to 11 % at age 14-16 years. This trend was similar for all nutrients analysed. Dairy food intake peaked between 06.00 and 10.00 hours (typical breakfast hours) corresponding with the peak in dairy Ca intake. Australian children (older than 4 years) did not reach recommendations for dairy food intake, consuming ≤2 servings/d. Conclusions The under-consumption of dairy foods by Australian children has important implications for intake of key nutrients and should be addressed by multiple strategies.

LanguageEnglish
Pages2060-2073
Number of pages14
JournalPublic Health Nutrition
Volume15
Issue number11
DOIs
Publication statusPublished - 1 Nov 2012

Keywords

  • Children
  • Dairy intake
  • Diet and nutrition survey
  • Nutrient intake

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics
  • Public Health, Environmental and Occupational Health

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