Table 6.

Mean percent (%) contribution of EDNP food categories to energy by Indigenous status and gender.

		Percent contribution
Rank1	Food Category2	Boys (n = 93)			Girls (n = 122)
		Aboriginal and Torres Strait Islander (n = 34)	Non-Indigenous (n = 59)	p-value3	Aboriginal and Torres Strait Islander (n = 48)	Non-Indigenous (n = 74)	p-value3
1	Higher-fat processed meat	6.9	7.5	0.93	6.2	6.8	0.68
2	Hot chips	6.7	4.5	0.69	5.4	4.6	0.26
3	Soft drinks/cordial and sports drink	6.3	5.2	0.30	6.9	4.9	0.08
4	Take-away meals	6.0	4.1	0.01	3.3	3.7	0.41
5	Potato crisps and other salty snacks	5.0	3.5	0.62	4.6	3.7	0.04
7	Confectionery, lollies and chocolate	3.6	3.3	0.06	4.7	3.2	0.45
8	Sweet foods	2.6	5.1	0.31	4.8	6.7	0.79
9	Ice cream and ice blocks	2.5	2.9	0.71	3.3	4.6	0.49
10	Fats	1.9	2.3	0.26	2.6	2.2	0.26
11	Sweet bars	1.7	1.8	0.52	1.5	2.1	0.19
12	Spreads	1.6	1.8	0.69	1.6	1.7	0.47
13	Sugar	1.5	0.6	0.46	0.8	0.6	0.80
14	Sauces	0.8	1.2	0.02	1.2	1.6	0.22
15	Savoury biscuit	0.5	1.0	0.01	1.3	1.5	0.39
16	Pastry	0.0	0.5	N/A4	0.3	0.4	0.02
	TOTAL	47.6	45.3		48.5	48.3

¹ According to that for Aboriginal and Torres Strait Islander boys; ² See Additional File 5 [Table S5] for definitions of Food Categories; ³ Adjusted for clustering of children within schools; ⁴ Not applicable.