Table 1.

Finalised plant and animal food groups used for the database development

Plant-based food groups	Serving Size‡	Example of plant or plant-derived ingredients	Animal-based food groups	Serving Size‡	Example of animal or animal-derived ingredients
Whole grains† (101)	30–120 g	Brown rice, barley, buckwheat, sorghum, quinoa, whole oats, wholegrain or wholemeal wheat flour-based (bread, pasta)	Animal fats*	600 kJ Equiv.	Butter, lard, ghee, shortening animal fat, suet added in cooking, cream, sour cream.
Fruits† (301–2)	30–150 g	Apple, banana, pear, orange, strawberry, grapes, other whole, sliced or diced, fresh, frozen, canned or dried fruit	Low-fat dairy† (403)	26–260 g	Reduced-fat or skim milk, buttermilk, reduced-fat ricotta and cottage, quark, most regular and reduced-fat natural or Greek-style yogurt.
Vegetables†, herbs and spices* (201–3205)	5–130 g	Broccoli, cauliflower, kale, peas, beans, asparagus, snow peas, lettuce, silverbeet, potato, sweet potato, fresh and dried herbs and spices, 100 % vegetable juice	Moderate-fat dairy† (402)	40–260 g	Regular fat/full cream milk, reduced-fat processed cheddar
Nuts and seeds† (508)	30 g	Nuts, seeds, nut butters, tahini, nut/seed pastes, nut portion of nut milks	High-fat dairy† (401)	26–40 g	Parmesan, camembert, brie, cheddar, regular fat cream cheese, halloumi
Legumes† (204)	75 g	Cooked dried or canned beans, baked beans, chickpeas, split peas, lentils	Eggs† (506)	120 g	Whole eggs, egg yolks and egg whites
Unsaturated plant oils and spreads† (701–2)	7–10 g	Olive oil and other polyunsaturated and monounsaturated oils and margarine spreads	Fish and seafood† (505)	100 g	Fresh and canned fish, prawns, lobster, mussels, oysters, scallops and clams
Tea and coffee*	50 ml espresso or 2 g instant coffee or dry tea powders, 250 ml brewed tea (no milk) Equiv.	Black tea, green tea, herbal tea, coffee	Red meats, lean† (501)	65 g	Cooked lean red meats with a fat content <10 % such as beef, lamb, veal, pork, goat, rabbit, venison, kangaroo and lean (lower salt) sausages
Refined grains† (102)	30–120 g	White wheat flour-based bread or pasta, flatbread, rolls, cooked white rice, polenta, couscous, sago, cornflakes	Red meats, non-lean† (502)	65 g	Cooked red meats with a fat content ≥ 10 % such as beef, lamb, veal, pork, goat, rabbit, venison, kangaroo and lean (lower salt) sausages
Fruit juices† (303)	130 g	100 % Fruit juices	Poultry, lean† (503)	80 g	Cooked chicken, turkey, goose, duck and quail with fat content < 10 %
Saturated plant fats*	600 kJ Equiv.	Palm oil, coconut oil, coconut cream, coconut milk, shortening vegetable fats	Poultry, non-lean† (504)	80 g	Chicken, turkey, goose, duck, quail with fat content ≥ 10 % fat or processed luncheon meat
Sugars and syrups§	Added sugars (1 g)	Sugar (white, brown, raw), agave syrup, maple syrup	Miscellaneous animal products*	1 g (honey only), 120 mg Na or 600 kJ Equiv.	Stocks (chicken, beef, fish), bonox (beef extract), Fish sauce, oyster sauce, honey.
Miscellaneous plant products*	120 mg Na or 600 kJ Equiv.	Soy sauce, vegetable stock, yeast and vegetable spreads (Vegemite/Promite)

^*New food classification created for the purpose of this study.

^†The number in brackets refers to the existing food classifications present in the ADG database⁽⁷⁾.

^‡Serving sizes varied within food group classification depending on the product. Please refer to supplementary materials for a further breakdown of specific serving sizes within each food group.

^§Applied existing ‘added sugars’ category available in the AUSNUT 2011–2013 Food Nutrient Database file⁽¹⁰⁾.