Table 1.
Contribution of the three food groups to total daily household energy availability in Canada (2001)
| % of total energy | ||
|---|---|---|
| Food group/main items within each group | Mean | se |
| Group 1: Unprocessed or minimally processed foods | 25·6 | 0·2 |
| Meat and poultry | 6·6 | 0·1 |
| Milk and plain yoghurt | 6·3 | 0·1 |
| Fruits | 3·6 | 0·1 |
| Vegetables | 2·4 | 0·1 |
| Eggs | 1·8 | 0·0 |
| Roots and tubers | 1·7 | 0·0 |
| Grains | 1·7 | 0·1 |
| Fish | 0·2 | 0·0 |
| Other unprocessed or minimally processed foods* | 1·3 | 0·0 |
| Group 2: Processed culinary ingredients | 12·7 | 0·2 |
| Fats (butter, lard, cream) | 2·8 | 0·1 |
| Oils (all types) | 2·3 | 0·1 |
| Table sugar | 2·3 | 0·1 |
| Pasta | 1·9 | 0·1 |
| Wheat flour | 1·5 | 0·1 |
| Other processed culinary ingredients† | 1·9 | 0·1 |
| Group 1+Group 2 | 38·3 | 0·2 |
| Group 3: Ultra-processed products | 61·7 | 0·2 |
| Breads | 11·9 | 0·1 |
| Candies, chocolate and ice cream | 7·1 | 0·1 |
| Soft drinks and sweetened fruit juices | 6·3 | 0·1 |
| Sugary baked goods | 5·8 | 0·1 |
| Processed meats | 4·6 | 0·1 |
| Ready-to-eat/heat meals and dishes | 4·6 | 0·1 |
| Cheeses | 3·9 | 0·1 |
| Margarine | 3·3 | 0·1 |
| Sauces | 3·2 | 0·1 |
| Crisps (potato- or grain-based) | 2·9 | 0·1 |
| Breakfast cereals | 2·6 | 0·1 |
| Crackers | 1·9 | 0·1 |
| Other ultra-processed foods‡ | 3·6 | 0·1 |
*Nuts and seeds (unsalted), shellfish, dried herbs, coffee, tea.
†Corn flour, starches, honey, other sugars and sweeteners.
‡Salted and dried or oil-preserved canned fish, canned vegetables, instant noodles, sugared milk drinks.