Table 2.
Percentage contributions of food groups to total food expenditure by store: six stores in remote Aboriginal Australia, Remote Indigenous Stores and Takeaway (RIST) project, July–September 2006
| Store | ||||||||
|---|---|---|---|---|---|---|---|---|
| Food group | 1 | 2 | 3 | 4 | 5 | 6 | All stores combined | sd |
| Additives & cooking ingredients | 0·4 | 0·3 | 0·01 | 0·1 | 0·1 | 0·2 | 0·2 | 0·1 |
| Artificial sweeteners | – | 0·03 | 0·05 | 0·03 | 0·01 | 0·04 | 0·0 | |
| Beverages* | 23·0 | 21·0 | 15·9 | 21·5 | 22·1 | 19·2 | 20·5 | 2·6 |
| Cereals & cereal products† | 12·0 | 12·0 | 17·2 | 14·4 | 14·4 | 15·8 | 14·3 | 2·1 |
| Eggs & egg products | 2·2 | 1·7 | 2·1 | 1·9 | 1·5 | 2·8 | 2·0 | 0·5 |
| Fast foods & takeaway foods‡ | 8·9 | 6·6 | 2·7 | 6·0 | 11·4 | 12·4 | 8·0 | 3·6 |
| Fats & oils | 1·6 | 2·8 | 2·7 | 1·2 | 1·1 | 1·5 | 1·8 | 0·7 |
| Fish & fish products | 1·7 | 0·9 | 1·4 | 1·9 | 0·8 | 2·9 | 1·6 | 0·8 |
| Fruit§ | 3·5 | 5·2 | 1·5 | 3·6 | 9·2 | 2·2 | 4·2 | 2·8 |
| Infant formulae & foods | 0·8 | 1·5 | 0·9 | 0·9 | 0·1 | 0·9 | 0·9 | 0·4 |
| Meat, meat products, poultry & game∥ | 17·5 | 18·7 | 15·8 | 20·1 | 20·8 | 18·0 | 18·5 | 1·8 |
| Milk & milk products | 10·7 | 10·3 | 17·7 | 12·5 | 5·1 | 7·2 | 10·6 | 4·4 |
| Miscellaneous foods¶ | 0·5 | 0·7 | 1·1 | 0·2 | 0·2 | 0·4 | 0·5 | 0·3 |
| Sauces, pickles, soups, snacks | 3·4 | 3·5 | 4·9 | 1.7 | 6·6 | 4·5 | 4·1 | 1·7 |
| Seeds & nuts | 0·5 | 0·3 | 0·3 | 0·3 | 0·2 | 0·2 | 0·3 | 0·1 |
| Sugar preserves & confectionery | 6·2 | 7·3 | 6·9 | 7·1 | 4·5 | 6·9 | 6·4 | 1·1 |
| Vegetable & vegetable dishes§,** | 7·0 | 7·5 | 8·9 | 7·2 | 1·9 | 4·8 | 6·2 | 2·5 |
*Beverages – teas, coffees, dry beverage flavourings, fruit drinks, cordials, flavoured drink bases, soft drinks, fruit and vegetable juices and juice drinks (milk drinks are in the milk & milk products category).
†Flours, cakes, biscuits, bread, grains and starches, breakfast cereals, buns, scones, cereal-based bread equivalents, batters and pastries.
‡Savoury pastry products, pizza, sandwiches, other products where cereal is major ingredient.
§For Store 5, the percentage contribution of fruit to total food expenditure is an overestimate as fruit and vegetable sales were not individually itemised in the point-of-sale system but entered as fruit and vegetables. Fruit and vegetable sales were categorised as ‘Fruit’, but assigned a composite nutrient composition.
∥Beef, lamb, pork, veal, game, poultry, offal, battered and crumbed products, sausages and frankfurters, other processed meats.
¶Herbs and spices, vinegars, salad dressings, yeast, yeast vegetable extracts, essences.
**Includes all potato and potato products except potato crisps.