Table 1.
Dietary recommendations and greenhouse gas emissions (pre-RDC) reduction targets compared with current dietary intakes of the study population
| GHGE target & dietary recommendations [2, 3] | Current dietary intakes (median) | Proportion meeting recommendations (%) | ||||
|---|---|---|---|---|---|---|
| Women | Men | Women | Men | Women | Men | |
| (n = 841) | (n = 650) | (n = 841) | (n = 650] | |||
| GHGE (pre-RDC) (kgCO2e/d) | ≤2.5 | ≤3.1 | 2.9 | 3.6 | 36.4 | 34.5 |
| Energy (MJ/d) | 8.7 | 10.9 | 7.6 | 9.9 | - | - |
| Protein (g/d) | ≥53 | ≥65 | 88.4 | 109.8 | 90.4 | 89.2 |
| Total fat (% food energy) | ≤35 | ≤35 | 29.8 | 29.8 | 82.8 | 84.3 |
| Saturated fat (% food energy) | ≤11 | ≤11 | 10.7 | 10.6 | 54.1 | 56.9 |
| Carbohydrate (% food energy) | ≥50 | ≥50 | 49.5 | 48.1 | 47.1 | 39.8 |
| Non milk extrinsic sugarsa (% food energy) | ≤11 | ≤11 | 11.5 | 12.4 | 46.0 | 41.5 |
| Fibre (g/d) | ≥18 | ≥18 | 12.9 | 14.6 | 17.0 | 29.2 |
| Calcium (mg/d) | ≥700 | ≥700 | 907 | 1118 | 75.9 | 85.2 |
| Iron (mg/d) | ≥14.8 | ≥8.7 | 16.6 | 19.7 | 57.9 | 93.7 |
| Zinc (mg/d) | ≥7 | ≥9.5 | 9.9 | 12.3 | 82.0 | 74.8 |
| Magnesium (mg/d) | ≥270 | ≥300 | 419.4 | 567.2 | 70.9 | 78.6 |
| Copper (mg/d) | ≥1.2 | ≥1.2 | 1.6 | 1.9 | 68.4 | 80.5 |
| Sodium (mg/d) | ≤2400 | ≤2400 | 2776.3 | 3455.4 | 37.1 | 21.5 |
| Selenium (μg/d) | ≥60 | ≥75 | 55.1 | 69.2 | 42.4 | 39.4 |
| Iodine (μg/d) | ≥140 | ≥140 | 151.4 | 194.0 | 58.4 | 75.8 |
| Vitamin A (μg/d) | ≥600 | ≥700 | 751.2 | 824.2 | 67.3 | 60.0 |
| Thiamin (mg/d) | ≥0.8 | ≥1 | 1.3 | 1.6 | 92.2 | 88.9 |
| Riboflavin.(mg/d) | ≥1.1 | ≥1.3 | 1.9 | 2.3 | 90.4 | 88.6 |
| Niacin (mg/d) | ≥13 | ≥17 | 36.2 | 48.5 | 93.1 | 93.8 |
| Vitamin B6 (mg/d) | ≥1.2 | ≥1.4 | 2.2 | 2.8 | 94.3 | 95.2 |
| Vitamin B12 (μg/d). | ≥1.5 | ≥1.5 | 5.2 | 6.4 | 97.6 | 99.4 |
| Folate (μg/d) | ≥200 | ≥200 | 280.6 | 351.2 | 83.9 | 89.1 |
| Vitamin C (mg/d) | ≥40 | ≥40 | 79.3 | 86.3 | 86.2 | 86.8 |
| Alcohol (g/d) | <16 | <24 | 1.4 | 8.6 | 79.8 | 70.0 |
| Fruit & vegetables (g/d)a | ≥300 | ≥300 | 150.8 | 141.3 | 13.2 | 15.7 |
| White fish & dishes (oily fish & dishes) (g/d)b | ≥37.3 (27.5) | ≥37.3 (27.5) | 28.0 (0.0) | 25.0 (0.0) | 42.2 (15.5) | 37.7 (16.3) |
| Red meatc & dishes (g/d)b | <121 | <121 | 133.2 | 77.3 | 44.9 | 68.1 |
aNon milk extrinsic sugars are all sugars added in manufacturing, cooking, or at the table, and those in honey, syrups, fruit juices and fruit purees plus 50 % of the fruit sugars in dried, canned and stewed fruit (similar to free sugars)
bdietary recommendations adjusted for the inclusion of composite dishes
cbeef, lamb, pork