365.64609944

WAL

2000

REVIEW of

FOOD & NUTRITION at

NSW CORRECTIVE SERVICES FACILITIES

May 2000

NSW Corrective Se!Vices Due Date

~ WA.:l.l!LER &. A88~ATES Dietitians & Nutritionists

Consultants in InstitutiOnal Food Services.

corrective Services Academy

2005223 365.64609944/WAU2000 I Review of food & nutr'i!ion at NSW C

oa<¥0

't;l I"'

-hh 0 ~h' .. 5'£

Authors

J~Pmifer Walker B.Sc., Cerl Dietetics, MDAA

&

Fifi Spechler B.Sc., Dip Nut. Diet., MDAA, APD

INFORMATION & LIBRARY SERVICES NSW DEPARTMENT OF CORRECTIVE SERVICES

':·~1

CONTENTS OF REPORT

PART A- DEVELOPING A FOOD & NUTRITON POLICY

1. DRAFT NUTRITION POLICY STATEMENTS

2. NOTES AND REFERENCES

2.2 PUBLIC POLICY 2.1 COMMONWEALTH GOVERMENT 2.2 NSW GOVERNMENT 2.3 OTHER ORGANISATIONS 2.4 OTHER CORRECTIVE SERVICES ORGANISATIONS

3. COMMENTS

PART B -REVIEW OF MENU SYSTEM - NSW CORRECTIVE SERVICES FACILITIES

1. OVERVIEW OF FOOD AND NUTRITION SERVICE

2. FOCUS OF REPORT

3. LIMITATIONS OF REPORT

4. THE MENU SYSTEM 4.1 GENERAL CONSIDERATIONS 4.2 THE MENU SYSTEM- CORRECTIVE SERVICES

4.2.1 SPECIFIED RATIONS 4.2.2 MENUS

4.3 MENU ASSESSMENT 4.3.1 HOSPITAL MENU ASSESSMENT TOOL 4.3.2 AUSTRALIAN GUIDE TO HEALTHY EATING (AGHE)

4.4 NUTRITIONAL QUALITY 4.4.1 SUMMARY OF NUTRIENT ANALYSIS 4.4.2 COMMENTS ON NUTRITIONAL ANALYSIS 4.4.3 NUTRITION AND MENU PLANNING 4.4.4 NUTRITION AND HEALTH

4.5 VARIETY 4.5.1 CEREAL FOODS 4.5.2 MEATS AND MEAT SUBSTITUTES 4.5.3 SANDWICH FILLINGS 4.5.4 VEGETABLES 4.5.6 SWEETS AND DESSERTS

4.6 CHOICE

4.7 MODIFIED DIETS FOR MEDICAL CONDITIONS

5. RECOMMENDATIONS

PART A

DEVELOPING A FOOD & NUTRITiON POLICY

1. DRAFT NUTRITION POLICY STATEMENTS

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Department of Corrective Services

NUTRITION POLICY STATEMENTS

The Department of Corrective Services acknowledges the importance of diet to good health and that good nutrition can contribute significantly to the health and well being of those in its care.

The Department believes that the prevention of diet related diseases and the promotion and maintenance of health status through nutritional best practice impacts positively on the rehabilitation process of inmates and hence benefits the wider community socially and economically.

Corrective Services Industries is committed to providing safe, nutritious and quality meals of sufficient variety to meet the nutritional, health (medical) and cultural needs of all inmates.

Menus and rations are designed to provide the nutrient and energy requirements of all categories of inmates, to provide variety and culturally appropriate foods including religious and ethnic preferences. (Menu planning is based on the 'Dietary guidelines for Australians', 'Core Food Groups' and 'Recommended Dietary Intakes for use in Australia' as incorporated into 'The Australian Guide to Healthy Eating'.)

Menus and rations are reviewed regularly to incorporate changing requirements and conditions.

CSI is committed to regular surveillance and monitoring of the food and nutrition system and to the development of appropriate food performance indicators.

2. NOTES AND REFERENCES

2.1 World Health Organization defines health as "complete physical, mental and social well-being" and as "a resource for everyday life, not the objective of living" (The Ottawa Charter for Health Promotion). It states that the emphasis for healthcare should be creating health and quality of life not just

. treating disease. It is assumed that this applies to any type of residential or Confined care where healthcare is a component.

2.2 P!.JBUC POLICY

2.2.1 Commonwealth Government.

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Dietary Goals for Australia proposed by Commonwealth Department of Health 1979.

Adopted by a number of state Health Departments and used as a basis for developing food & nutrition policies for NSW, SA, WA Endorsed by National Health & Medical Research Council, Royal Australian College of Physicians, Australian Nutrition Foundation, Australian Federation of Consumer Organisations. Dietitians Association of Australia developed a set of guidelines consistent with goals.

Better Health Commission- 'Towards Better Nutrition for Australians' Report of the Nutrition Taskforce, Commonwealth Department of Health 1987

Identified certain health disorders related to diet (e.g. cardiovascular disease, hypertension, cancers, bowel disease, diabetes mellitus-type 2) and outlined strategies & targets to improve the nutritional health of Australians. Supported the Dietary Goals & Guidelines and the need to develop a national food and nutrition policy for Australia.

Food and Nutrition Policy, Commonwealth Department of Health, Housing & Community Services 1992.

Concerned with the social justice issues, the rights of all Australians to access healthy foods & hence the benefits to health status including those with special needs; the quality of the food supply; the need for regular monitoring. Goal is ...... "to improve health and reduce the preventable burden of diet related early death, illness and disability among Australians" Implementation strategies to support goal include nutrition education: incorporation of food nutrition objectives into a broad range of public policy areas (public & private sector food services); improving the diet of people with special needs; support ongoing monitoring and surveillance of the food and nutrition system.

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Goals & Targets for Australia's Health in the Year 2000 and Beyond

Report prepared for Commonwealth Department of Health, Housing & Community Services 1993 ,Nutbeam eta/. Discusses healthy lifestyles and risk factors including diet related disorders. Goal. .... "to increase the proportion of the population who consume a diet

. consistent with the Australian Dietary Guidelines" rdentified combined strategies that could successfully influence the nutritional status of Australia. These were not endorsed by Commonwealth government although the document continues to be used as a reference in health and nutrition sectors.

Better Health Outcomes for Australians - However revised goals were released by the Department of Human Services and Health, 1994.

These were endorsed by the Australian Health Ministers in 1994. Outlined national health goals and targets with priority areas being cardiovascular disease, cancer, mental illness and injury. Diet related goals related to cardiovascular disease - blood cholesterol, overweight & obesity, hypertension and cancer .

Dietary guidelines for Australians - National Health & Medical Research Counci/1991 ............................................................................. (APPENDIX 1)

"Provide advice to the general population about healthy food choices, so that their usual diet contributes to a healthy lifestyle and is consistent with minimal risk-for the development of diet related disease ...... The guidelines summarise current nutrition knowledge and act as a trigger to other, more comprehensive education programs for consumers ..... The guidelines are based on current scientific knowledge about the relationships between diet and disease, nutrients available in the Australian food supply, and the profile of morbidity and mortality in Australia."

Recommended Dietary Intakes for use in Australia - National Health & Medical Research Counci/1991

Definition ........ "Recommended Dietary Intakes (RDis) are the levels of intake of essential nutrients considered, in the judgement of the NH&MRC, on the basis of available scientific knowledge to be adequate to meet the known nutritional needs of practically all healthy people. The RDis are derived from estimates of requirements for each age/sex category and incorporate generous factors to accommodate variations in absorption and metabolism. They therefore apply to group needs. RDis exceed the actual nutrient requirements of practically all healthy persons and are not synonymous with requirements."

First developed for Australia in 1954 and have since been regularly reviewed and amended, consistent with advances in scientific knowledge.

* Australian Guide to Healthy Eating - Commonwealth Department of Health & Family Services 1998

Part of the implementation process of the Food and Nutrition Policy. Revised Australian food selection guide based on Dietary Guidelines for Australians (Children & Adolescents), Core Food Groups and RDis and replaces the old 'Five Food Groups' selection guide.

"it ...... "is a tool which can be used by health and education professionals and the food industry in ...... health programs, promotional messages, nutrition resources and healthy menus." and" has been designed to be flexible, so that people with specialist knowledge of the needs of different target groups can adapt the guide for their work. Currently being evaluated by SIGNAL (Strategic Inter- Governmental Nutrition Alliance)

2.2.2 NSW Government

* Food and Nutrition- Directions for NSW 1996-2000- NSWHEALTH, 1996

NSW "responding to the challenge to contribute to the achievement of nationally agreed policies". (as above) Supports the National Food & Nutrition Policy with state priorities and strategies for their achievement. These include:- working with food industry to promote demand for breads, cereals, vegetables & fruits; promoting the supply of healthy food alternatives in food service sector (specific reference to hospitals, schools, child care centres, MOWs services); promoting aboriginal nutrition; promoting food safety; developing ongoing monitoring and surveillance in nutrition. "In developing a food and nutrition strategy for NSW, therefore, we are aiming to promote better and safer food for all people in the State, especially disadvantaged groups, by making healthy food choices 'easy choices'; and to reduce the level of food-borne and diet-related illness, disability and premature death".

2.2.3 Other Organisations

* National Heart Foundation - Position Paper on Dietary Fats 1999

Recommendations include - saturated & trans fatty acids together contribute no more than 8% of total

energy - omega-6 fatty acids contribute 8 to 10% of total energy intake - both plant & marine omega-3 polyunsaturated fatty acids be consumed - plant omega-3 polyunsaturated acids be at least 2 g per day -at least 2 fish (preferably oily fish) meals per week are consumed - a proportion of dietary saturated acids be replaced by mono-unsaturated

fatty acids -those with plasma cholesterol levels greater than 5.0 mmolll or with other

risk factors should restrict the intake of cholesterol rich foods NB. There is no specific recommendation for total fat intake in this paper.

* CSIRO, Anti-Cancer Councils , Australian Nutrition Foundation etc. make similar recommendations concerning dietary fats; also other recommendations concerning type of carbohydrates, fibre, resistant starch, anti-oxidants thus promoting an increased consumption of wholegrain cereals, fruit and vegetables. (particularly cruciferous)

2.2.4, Other Corrective Services Organisations

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South Australia - No Catering Manager. Currently a Canadian dietitian is completing a nutrition project at Adelaide Women's Prison. It deals with nutrition policy and standards and includes menu and recipe development. She and her assistant are conducting some nutrition education sessions. It is believed that the policies and standards developed will be incorporated into all SA prisons. It has attracted some positive media publicity. The results of the project will be presented at "Women in Prison" conference in Adelaide in August. There is no formal monitoring except that by Visiting Justices.

Western Australia - Catering Manager. Each facility is responsible for own menu planning. Menus must meet the Dietary Guidelines for Australians and must be reviewed by a dietitian. Monitoring -catering manager conducts 'menu audits' approximately ix week metropolitan prisons & 2-3 x per year country prisons. Checks correct menu items are produced and that inmates are receiving correct portions.

Victoria - No Catering Manager. Many prisons privately owned and operated. Some food services subcontracted to private catering companies. Standard minimum requirements - " inmates must receive three meals per day which must meet Recommended Dietary-Intakes". ?? involvement of dietitian. There is no formal monitoring except by Official Visitors.

Queensland - No Catering Manager. Each facility is responsible for own menu planning and procurement of food. Menus/diets are reviewed on an annual basis by dietitians in the Nutrition Dept of QUT. QCSC Health & Medical P & P Manual states "The standard of food provided needs to take account of standarEls in the wider community and general nutritional guidelines based on public health recommendations ..... The broad objective of QCSC is the provision of diets which minimise the development or progression of chronic disease e.g. diets low in saturated fats and high in fibre." It also gives guidelines as to provision of special medical diets, vegetarian diets, food supplements, vitamin supplements, artificial sweeteners, inclusion of fruit, cereals, etc. and states that "advice on appropriate purchasing of foodstuffs through 'buy ups' is an integral part of health care". In what form this advice is given is not stated. There is no formal monitoring except through complaints system via General Managers or Official Visitors.

3. COMMENTS

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The draft Nutrition Policy Statements are very broad .

It may be desirable to make more specific or more detailed reference to:-

- "safe meals" (statement 3) -a reference to prevention of food borne illness

- prevention or reducing risk for a number of diet related disease such as cardiovascular disease, etc. (statements 1 ,2)

Statement 4 - statement in brackets may be omitted however, authors believe it is important to state the basis of menu planning. Otherwise it is important to

-state the type of diet provided e.g. reduced fat, high fibre OR - refer to the inclusion of specified quantities of foods such as cereals,

fruit, vegetables OR - state that menus are based on public health recommendations.

Specific goal(s) and implementation strategies with targets need to be formulated within the Service by those involved, particularly with the current changes now occurring in meal production.

At the very least the Department should state its position in regard to nutrition and the provision of food to those in its care.

PARTB

REVIEW OF MENU SYSTEM OF NSW CORRECTIVE SERVICES FACILITIES

1. OVERVIEW OF FOOD AND NUTRiTION SERVICE

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CSI is now responsible for the food services to all state Corrective Services facilities.

CSI operates a cook-chill (Proserve) CPU at Silverwater (evening meal), supplying the Silverwater complex , MRRC, Mulawa , Parramatta, Long Bay, MPD, St. Helliers, Cessnock. A smaller unit operates at John Morony CC. There are plans for a CPU at Goulburn .

In-house cook-serve operations are still in place at other facilities and include on site requisitioning of supplies.

All services use inmate labour with a supervising off1cer(s).

CSI has developed menus which reflect the limitation of the cook-chill system and include Summer, Winter, Muslim and Vegetarian variations.

Other facilities use a centrally planned menu system with Summer, Winter, Vegetarian variations although local deviations have developed.

All inmates receive daily or weekly rations of bread, milk, tea, coffee, spread, sweetener.

Minor changes to the menu system have been made from time to time. However menus have not been extensively reviewed for some time particularly with respect to nutritional quality, variety, ethnic and religious requirements.

2. FOCUS OF REPORT

The report focuses on

• development of a food and nutrition policy

* menu planning and nutritional quality, i.e. the provision of nutrients I energy ·-.requirements, with respect to age, gender, physical activity, medical

condition

• variety and use of suitable foods with reference to ethnic and religious preferences ·

* menu modifications for various medical conditions

and is based on

* available written menus and records

• interviews with and information from - Director, CSI - Food Services Manager, CSI - Business Unit Manager, Food Services - Director, Population Health

• site visit to Silverwater CPU

3. LIMITATIONS OF REPORT

* A Policies and Procedures Manual for Food Services was not available.

* It is obvious that variations in the provision of food from site to site do occur, however the review can only deal with available information i.e. the review is reporting for the most part on specifications not practice.

* Much of the review is based on verbal information and not observation.

* Only one short site visit.

4. THE MENU SYSTEM

4.1 General Considerations

In residential care facilities, particularly those where the opportunity and/or the ability of residents to make food choices is limited, the provision of healthy meals can make a significant contribution to the health and well being of residents.

Menu planning for large groups should

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be based on the Dietary Guidelines for Australians- NHMRC and Core Food Groups, with variations for age and physical activity

aim to provide the nutrient requirements of all residents according to Recommended Dietary Intakes for use in Australia - NHMRC

provide variety and choice at each meal

provide preferred and culturally appropriate foods for all residents

include food items not advised on menus - these include breads, spreads, beverages etc.

Menus, therefore should provide

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a variety of culturally appropriate foods to satisfy individual preferences

sufficient high protein foods to meet requirements (RD!s) for protein, minerals, vitamins

breads & other cereal type foods (e.g. pasta, rice), vegetables (including legumes) and fruit to provide energy, vitamins, minerals, fibre

and should consider

energy content with respect to age and physical activity

Cyclic menus carefully planned should

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ensure variety for type of food and method of preparation

avoid frequent repetition of similar type dishes

enhance nutritional quality and ensure individual nutrients are provided

facilitate ordering of supplies and pre-preparation of food

The acceptable minimum cycle length for residential care is four (4) weeks

Cyclic menus should allow choice individual at each meal to satisfy individual preferences.

The Australian Guide to Healthy Eating provides expert advice for planning menus and is based on a daily selection guide for various food groups. It replace the old 'five food groups' selection guide.

Standard recipes for each dish, standard methods of preparation, ensure

.• consistent product quality

• correct portion control i.e. correct amount is prepared (correct yield)

* cost control

* nutrient content per portion

4.2 The Menu System - Corrective Services Facilities

* There is a four week cyclic menu with Summer, Winter, Vegetarian Summer & Vegetarian Winter variations for both cook-chill facilities (CSI) and cook-serve facilities ( Corrective Services) ..................... (APPENDIX 2)

The summer variation includes more salads. Vegetarian menus are used for vegans, lacto-ovo vegetarians and to cover religious and ethnic preferences.

* Inmates receive specified daily rations for bread, milk and weekly rations of spread, tea, coffee and sweetener.

* The menus have been adjusted from time to time, however no major review has been undertaken for many years.

* Previous recommendations made in a major review in August 1990 have been implemented to varying degrees at each facility.

4.2.1 Specified Rations

Daily Issues per inmate Milk:- 300 ml carton + 60 mls for AM & PM teas

OR 1L Soy (Vegetarians) Bread :- 7 slices

Weekly issues per inmate Margarine:- 250 gms Coffee sachets:- 21 Tea sachets:- 21 Sweetener:- 50 portions

4.2.2 Menus

* Written menus for each variation specify on a daily basis - foods for each meal, breakfast, lunch, dinner - quantities and ingredients for all items per 100 inmates - recipes for prepared/cooked items

Usual Meal Pattern

Breakfast

Lunch

Dinner

Midmea/s

Modified Meals

4.3 Menu Assessment

cereal+ milk (from ration) toast + spread (from rations) jam

sandwiches x 3 OR pie I hot dog I pastie SAT/SUN fresh fruit x 1

hot meat dish OR vegetarian substitute potato or rice cooked vegetables x 2 sweets

as per rations

'Halal' meat dishes for Muslims Modified sweets or substitute for Diabetes Mellitus # Modified bread, cereal foods for Coeliac Disease #

# require medical certificate authorisation

Current menus have been assessed using two(2) menu assessment tools.

* Hospital Menu Assessment Tool- Cafeteria I Bistro Menu- NSWHEAL TH

* The Australian Guide to Healthy Eating (AGHE)- Department of Health and Family Services

4.3.1 Hospital Menu Assessment Tool- Cafeteria/Bistro (HMA 1)

* This tool was developed by NSW Health Department for use in its facilities as part of NSW Directions for Nutrition 1996-2000.

* However it is designed for multi-choice menus and in Corrective Services facilities where there is no choice and when what is provided is not always 'healthy', a poor score was expected.

* Although an assessment was completed using this tool, it was not a useful exercise because it does not clearly identify the problems with menu planning and the inadequacies of the diet provided ........... (APPENDIX 3)

4.3.2 The Australian Guide to Healthy Eating (AGHE)

The aim of the AGHE is to encourage the consumption of a variety of foods from each of five main food groups in proportions that meet The Dietary guidelines for Australians and Recommended Intakes for use in Australians.

These food groups and the main distinguishing nutrients are set out below. Also each food group provides significant amounts of other nutrients.

4.3.2.1 Nutritional Characteristics of the five food groups (From AGHE- Table1)

FOOD GROUP BREAD VEGE1ABLES FRUIT NAME CEREALS LEGUMES

RICE, PASTA NOODLES

MAIN CARBOHYDRATE VITAMIN A VITAMINS DISTINGUISHING IRON (beta-carotene) especially NUTRIENTS THIAMIN (B1) VITAMINC

MILK MEAT. FISH CHEESE POULTRY YOGHURT EGGS, NUT~

LEGUMES

CALCIUM PROTEIN PROTEIN IRON

ZINC

OTHER ENERGY CARBOHYDRATE CARBOHYDRATE ENERGY,FAT FAT SIGNIFICANT PROTEIN FIBRE FIBRE CHOLESTEROL CH'STEROL DIETARY FIBRE MAGNESIUM FOLATE CARBOHYDRATE NIACIN • COMPONENTS FAT, ZINC VITAMIN C MAGNESIUM EQUIVs

MAGNESIUM FOLATE ZINC VIT' 812 RIBOFLAVIN IRON RIBOFLAVIN NIACIN EQUIV's POTASSIUM VITAMIN 812 FOLATE SODIUM SODIUM POTASSIUM

4.3.2.2 Extra foods. Some foods do not fit into any of the five groups. They are not essential to provide required nutrients and may contain too much fat, salt, sugar. However they can make enjoyable additions to a healthy diet provided caution is exercised by those who are physically inactive. e.g. cakes, pastries, biscuits, pies, confectionery.

4.3.2.3 Sample serving sizes and types of foods in each group are specified, (see Table 4.3.2.6)

4.3.2.4 The minimum number of daily sample servings needed to achieve at least 70% of requirements for protein, vitamins and minerals for adults is given below. ( excludes energy, fibre)

FOOD GROUP BREAD VEGETABLES FRUIT MILK MEAT, FISH NAME CEREALS LEGUMES CHEESE POULTRY

RICE, PASTA YOGHURT EGGS, NUT NOODLES LEGUMES

ADULTS

19 YEARS+ 4 5 2 2 1

!

• Corrective Services, CSI menus do not meet minimum requirements for fruit group and for vegetable group with the exception of CS I - Summer menu.

4.3.2.5 The number of daily sample servings needed to achieve a healthy diet for adults is set out below.

FOOD GROUP BREAD VEGETABLES FRUIT MILK MEAT, FISH NAME CEREALS LEGUMES CHEESE POULTRY

RICE, PASTA YOGHURT EGGS, NUT~ NOODLES LEGUMES

FEMALE

19-60 A 4-9 5 2 2 1 YEARS B 4-6 4-7 2-3 2-3 1 - 1.5

MALE

19-60 A 6- 12 5 2 2 1 'fEARS B 5-7 6-8 3-4 2-4 1 - 1.5

* A and B represent different food group combinations to achieve a healthy diet and hence meet nutrient requirements. They represent differences in culture and eating patterns. There are other possible combinations however the greater the variance from these patterns, the greater the possibility that nutrients requirements may not be met.

* The amounts of food needed varies with age, gender, body size and level of physical activity.

• These combinations of food groups are based on foods 'as eaten by · average' Australians. (from food consumption data and nutrition surveys)

* Australia is a multicultural society. The basic foods referred to in the five food groups for the most part have corresponding food types in different cultures. Information on how to classify foods of other cultures into the five food groups is contained in the AGHE.

* The food group modelling is based on:

- foods cooked or processed without the addition of fat, sugar, salt - 75% fat trimmed meat, 50% skinless chicken - 50% wholegrain cereals with 2 tspn polyunsaturated margarine to

60% of cereal serving - use of reduced fat milks and milk products - foods commonly consumed in Australia

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4.3.2.6 COMPARISON OF food group servings needed to achieve a healthy diet (AGHE) WITH food group servings provided by ALL variations of Corrective Services!CSI menus

BREAD, · VEGETABLES FRUIT MILK, MEAT, CEREALS, LEGUMES YOGHURT, FISH,

I PXE:N 19:&0 --· [ YEARS,_,A0,--

1-i:IEN 1S-60

YEARS 8

'

I WOMEN 19-60 YEARS A

f'NOM EN ';.,19'-s"'oc-+ I YEARS B

RICE, PASTA, NOODLES

6·12 .

5-7 8-8

4-9 5

4-6 4-7

CHEESE POULTRY, EGGS, NUTS,

__ _j 2 2

3~-4 2-4 15-2

!. 2 ' 2 I

' 2-3 --i 2·-3

' 1-1.5

I

~V!A!N SUMMER 6.5 ~----_j [SSTSUMM _E·R i__ 6.5 3 i

4 ___ j_ 2 .

) ~:~~~~1~~~R I __ _,6 __ ,5- _j ____ ~ ______ j ___ ,. ______________ L_ 2 2----~i ~~~~~~~~~~---·r- 6.5

1

--~----~---1-___ l ___ ~---- .. ~---- _______ ]

4 l ___ 2

i MAIN W!NTER--r---- 6.5 3 ! 1 i 2 " i 3 I

,~l~C~S~I~W~IN~T~E~R~-~~·~~~~~~i6~.o~-~---_-_-_-_++-~--~--~--+~3~~~~~~+----~~---t---2 3 MAIN WiNTER 7 4 2 2 VEGETARIAN '1

hc0::S7'1 W,:;:.;.IN:_,;T~E;:,R:;.:--f---,6".5~---!---4;----t-----:.----f---,2''---f----.---~~~ VEGETARIAN

"One extra serve provided to women. (i.e. 2 serves for men and 3 for women)

Sample serves as described in the AGHE

Breads, Cereals, Rice, Pasta, Noodles:

Vegetables, Legumes:

Fruit:

Mi!k, Yoghurt, Cheese:

2 slices of bread 1 medium roll 1 cup cooked pasta. noodles, and rice 1 cup porriDge 40 grams cereal flakes or ready to eat cereal '!:::cup untoasted muesli

75 grams or Y~ cup cooked vegetables. dried beans, peas or !entils i cup salad vegetatJies i potato

1 medium piece (apple, orange, banana, and pear) 2 smaU p'1eces (apricots. kiwi fruit, plums) 1 cup diced pieces or canned fruit Diced fruit (4 apricot halves). 1.5 tablespoons sultanas Y~ cup juice

250m!s, whole, skim, soy (fresh, !onglife or reconstituted dried mflk) ;0 cup evaporated milk 40 grams cheese 200 grzms yoghurt 250m!s custard

Meat, Fish, Poultry, Eggs, Nuts, and Legumes: 65-100 grams cooked meat, chicken Y~ cup lean mince. 2 small chops, 2 slices roast meat 80-120 grams cooked fish 2 sma!! eggs Y~ cup cooked (dried) beans. ~entiis. chickpeas. split peas, and canned beans 1/3 cup peanuts or almonds %cup sesame seeds or sunflower seeds

• It can be seen that all variations of the Corrective Services/CSI menus fail to meet the recommended number of servings for one or more of the food groups i.e. for fruit, vegetables, cereals.

Concerns about the intakes of certain nutrients are based on the following:-

Cereal group Although recommended number of servings are just met, there is little variety offered in the group, most servings are white bread. Although the amount of bread is considerable, fibre intake could be unsatisfactory.

Vegetable group Only one menu ( CSI VEG Summer) offers five vegetable servings per day. Frequently two of these vegetable servings are potato. In view of the type and amount of the cereal group intake and the poor fruit group intake, fibre and vitamin C intake could be unsatisfactory.

Fruit group Only one of two recommended servings is offered. Therefore in view of the number and type of the cereal and vegetable groups offered, again fibre and vitamin C intake may be unsatisfactory.

Milk group Milk group servings offered meet recommendations, however these foods are not modified for fat.

Meat group Number of meat group servings is in excess of recommendations (except for CS!- VEG Summer, Winter). Fat intake, particularly saturated fat, could be excessive. Also in question is the iron intake of women on the CSI -VEG Summer, Winter menus)

• Therefore a more detailed analysis was required in respect to the following:

- fat intake, type and amount.

- fibre intake

- vitamin C intake and source of intake

- iron intake versus requirements for women, all Vegetarian menus

- fat, carbohydrate intakes as percentage of energy intake

::$

4.4 Nutritional Quality

Nutrient intakes i.e. from foods as provided, were analysed for all menu variations and compared to Recommended Dietary Intakes for use in Australia (RDis) for both male and female using FOODWORKS- Version 2.10 (Xyris) software ............................................................... (APPENDIX 4)

·. However, the following should be noted:

• Only basic foods provided in each of the menu variation have been included. Analysis does not include

- additional food ingredients included in recipes. Some of these ingredients are negligible however some may make significant contributions to the overall nutrient /energy intake. e.g. fat, sugar, salt

- foods from the 'extra foods' group (AGHE)

N.B. Fat in recipes may contribute significantly, particularly for foods cooked in fat i.e. fried or in pastry Therefore the fat/sugar/salt intake by this analysis is underestimated and is less than actual.

* The method of analysis and assumptions are set out in ....... (APPENDIX 5)

* Nutrient analysis did not include analysis by recipes as not all recipes were available or were incomplete.

* Although menus for males and females are the same (with the exception of additional milk ration for females) the RD!s for some important nutrients and energy vary. Therefore male and female intakes versus requirements have been assessed separately.

* Where there are no RDis, an accepted recommended maximum, minimum goal has been included. e.g. minimum goal for fibre intake was set at 30g daily.

* Nutrient intakes measured against RDis were analysed for the following: - Male, Normal Summer Menu, Corrective Services, CSI - Male, Normal Winter Menu, Corrective Services, CSI - Female, Normal Summer Menu, Corrective Services, CSI - A + B - Female, Normal Winter Menu, Corrective Services, CSI -A+ B - Male, Vegetarian Summer Menu, Corrective Services - Male, Vegetarian Summer Menu, CSI - Male, Vegetarian Winter Menu, Corrective Services - Male, Vegetarian Winter Menu, CSI - Female, Vegetarian Summer Menu, Corrective Services - A + B - Female, Vegetarian Summer Menu, CSI - A + B - Female, Vegetarian Winter Menu, Corrective Services- A + B - Female, Vegetarian Winter Menu, CSI -A+ B

4.4.1 Summary of Analysis The following is a summary of intakes as provided from rations and menus compared with recommended intakes - RDis.

It is assumed that inmates consume all foods provided as specified i.e. foods provided on menus = intakes. However individual intakes will vary.

Protein

Calcium

Iron

Zinc

Exceeds requirements on all menu variations for males, females

Exceeds requirements on all menu variations for males, females (even without the extra milk)

Exceeds requirements on all menu variations for males Exceeds requirements for Normal menus for females Is borderline or below requirements on Vegetarian menus

for females ( higher requirement)

Exceeds requirements on all Normal menu variations for males, females

Does not meet requirements on any Vegetarian menu variations for males or females

Magnesium Is borderline or below requirements on all menu variations for males.

Sodium

Exceeds requirements on all menu variations for females (lower requirement)

Exceeds maximum goal on all menu variations (without · cooking I table salt)

Thiamine Exceeds requirements on all menu variations for males, females Niacin Equiv Riboflavin

Vitamin C Exceeds requirements on all menu variations male and female, especially Vegetarian menus, however the source is in question

Fibre Borderline for meeting minimum goal - all Vegetarian menus Does not meet minimum goal- all Normal menu variations

Fat- Type Mono-unsaturated fat, as % of total Exceeds minimum goal (33%)- all Normal menu variations Borderline or less - all Vegetarian menus

Poly-unsaturated fat, as % of total Less than minimum goal (33%)- all Normal menu variations Borderline - all Vegetarian menu variations.

Energy

Saturated fat, as % of total Exceeds maximum goal (33%) -all Normal menus (+42%) Borderline - all Vegetarian menu variations.

The Vegetarian menus are much closer to the recommended 33%, 33%, 33% than the Normal menus.

Ratios may change with the addition of fat from cooking and 'extra food group' and more than likely will favour saturated fat.

Energy requirements are only just met by this analysis, however it is estimated on basic foods only and does not include additional fat, sugar etc. in recipes and in 'extra foods group'. (AGHE). It could be concluded that those consuming all foods provided would exceed energy requirements and increase weight. Of course, individual intake varies.

Fat as% Exceeds maximum goal (30%) on all Normal menu variations Total Energy (+42%)

Exceeds maximum goal on all Vegetarian menu variations (-35%)

Of course, this will further exceed maximum goal when additional fat from cooking and from 'extra food group' are added.

Carbo' Does not meet minimum goal (58-60%) on any of the menu hydrate as % variations Total Energy (All Normal menus- 36%, all Vegetarian menus- 48%)

Protein as% Exceeds minimum goal (10-12%) Total Energy (All Normal menus- 20%, all Vegetarian menus- 14%)

4.4.2 Comments on Nutritional Analysis

* Although nutrient analysis by food tables indicates more than adequate amounts of vitamin C for all menu variations, concern still remains. Food table estimates are for conservative methods of cooking. Vegetarian menus, as expected, far exceed requirements because of the greater use of salad vegetables. However the major source of vitamin C in the Normal, Winter menus is from potato and other cooked vegetables. Salads and salad sandwiches on Normal, Winter menus have been deleted. Why?

Vitamin C is water soluble and very unstable to heat, and it's retention in cooked vegetables under institutional cooking conditions can be low.

In particular where foods are held hot and/or rethermalised vitamin losses can considerable. (Williams P. G.- Vitamin retention in cook/chill and cook/hot-hold

hospital foodseNices JADA Vol. 96 NO 5 May 1996} In addition to this, where orange is not given frequently as a fruit portion, vitamin C intake may be inadequate. In this case there is a need to include more fresh vegetables.

It is advisable when planning group menus to include high vitamin C content foods which are fresh and not heat treated.

Also requirements of vitamin C are increased in cigarette smokers due to an increased metabolic turnover of the vitamin. Smokers require significantly more dietary vitamin C to maintain a body pool equivalent to that of non smokers. Vitamin C facilitates the absorption of non-haem iron and it is recommended that vegetarians consume foods containing vitamin C with each meal.

* Carbohydrate from wholegrain cereals, vegetables and fruit is less than desired and reflects the less than recommended fibre content, although Vegetarian menus provide a more satisfactory level. Carbohydrate as a percentage of total energy is less than recommended and will be further reduced when the extra fat not included in the analysis is added.

There are many days on the Normal menus when no vegetables are offered, only one portion of fresh fruit is offered and the dessert is not fruit based. Carbohydrate foods containing significant amounts of dietary fibre should be increased to partially replace fat and protein from meats; fat in unmodified milk & milk products, margarines, cooking fats, oils. This means an increase in wholegrain cereals, vegetables and fruit. If white bread is the bread of choice then it is desirable to use the high fibre variety.

* Fat is excessive even without including fat from cooking and 'extra foods' group due to large meat portions, processed meats, unmodified milk and milk products and margarine spread. The ratio of monounsaturated to polyunsaturated to saturated fats is not satisfactory except for Vegetarian menus although it should be expected that mono and poly unsaturated fats for this group would be higher than analysed.

* Protein is excessive on the Normal menus (20% of energy) due to the large servings of meat at the evening meal. This protein becomes an expensive form energy. Meat at the evening meal and the processed meats and cheeses as sandwich fillings significantly contribute to the fat intake.

Also, even though the Vegetarian menus provide more then the required amount protein as % of energy, much of the protein is not of high biological value i.e. containing all the essential amino acids.

4.4.3 Nutrition Quality and Menu Planning

The imbalance between protein I fat I carbohydrate provided in all menu ·. variations needs to be addressed in the menu planning process.

Priority should be given to increasing carbohydrate foods such as cereals, vegetables and fruits - fresh where possible, and decreasing fat intake either by reducing the meat group or modifying fat in milk and milk products -preferably a combination of both. Also the amount of fat and salt in preparation and cooking could be decreased although fried foods would be reduced in a cook-chill system. An increase in wholegrain cereals, fresh vegetables and fresh fruit would increase the fibre content and ensure a good source of vitamin C.

Vegetarian menus provide better balance although protein is not always high quality. Menu planning appears to be somewhat haphazard. Some individual meals and some days do not have not sufficient or lack quality protein. It appears that Vegetarian menus only substitute a non meat dish for a meat dish. Care needs to be taken when planning vegetarian menus to provide complimentary proteins, iron, zinc and adequate vitamin 812. Most vegetarians would consume much more wholegrain cereal foods, nuts, vegetables, legumes and fruit and vegans more soy products (such as tofu) than these menus provide.

There is a need to profile those requesting vegetarian diets to determine type of requirements before planning such menus. Experience is that many people label themselves as vegetarian when in fact they eat fish and even poultry. Asian and middle east 'vegetarian' inmates who will not eat the anglo-celtic type meat dishes for cultural or religious reasons would prefer more rice, vegetables includingJegumes, tofu and tofu products (Asian) and legumes, vegetables, olives, yoghurt, cheeses (middle east).

The menus and rations for women and men are the same except for the additional milk allowance for women (verbal advice). However women meet the normal requirements for calcium without the additional milk , the source being normal milk ration, milk desserts, cheese and the large bread supply. Additional calcium is required in pregnancy, lactation and post menopause only. Similarly women meet iron requirements (Normal menus) because of the large meat portion (evening meal) even though requirements are greater than men. However it is difficult to believe that many of the women consume all the bread ration (-13 slices per day) or the large meat portion.

Consumption of such foods needs to be reviewed and appropriate adjustments to rations and portions sizes made to ensure adequate intake for all women on both Normal and Vegetarian diets.

All variations of the Normal menus are essentially high fat, low fibre. A high fat low fibre diet is a risk factor for cardiovascular disease and bowel disease.

·. The Vegetarian menus provide better balance and a more satisfactory nutrient intake (except for protein quality and iron- females), however they are somewhat unrealistic.

4.4.4 Nutrition and Health

The following is a table setting out the components of food which may provide protection against diseases and conditions of public health importance. (from AGHE- Appendix 2)

DIETARY FACTOR DISEASES AGAINST WHICH PROTECTION OR REDUCED RISK MAY BE PROVIDED

HIGH INTAKE OF PLANT FOODS • HEART ATIACKS, ANGINA (CORONARY HEART DISEASE) LOW FAT & SATURATED FAT INTAKE COLON, BOWEL, BREAST & PROSTATE CANCERS

HIGH DIETARY FIBRE INTAKE OVERWEIGHT & OBESITY

HIGH INTAKE OF PLANT FOODS HIGH BLOOD PRESSURE (HYPERTENSION), STROKE LOW SALT INTAKE (CEREBROVASCULAR DISEASE)

HIGH INTAKE OF PLANT FOODS ADULT-ONSET DIABETES (NON-INSUliN DEPENDENT

I DIABETES), CONSTIPATION. GASTRO-INTESTINAL CANCERS INCLUDING CANCERS OF THE COLON, STOMACH, PANCREAS, OESOPHAGUS. LUNG CANCERS AND CANCERS OF THE BREAST, PROSTATE, CERVIX AND BLADDER

OW FAT AND SATURATED FAT COLO-RECTAL CANCER

OW ALCOHOL INTAKE MOST CANCERS, LIVER CIRRHOSIS, BRAIN DAMAGE AND FOETAL ALCOHOL SYNDROME

ADEQUATE TO HIGH CALCIUM INTAKE OSTEOPOROSIS

NFREQUENT AND LOW SUGAR INTAKE TOOTH DECAY (DENTAL CARIES)

'"' !..ack of plant foods results in a diet which is like!y to be high in fat. saturated fat, sodium, cholesterol and energy 4ensrty and low in fibre, complex carbohydrate, potassium, beta-carotene(plant derived form of vitamin A), vitamin C, vitamin E, and other non-nutrient constituents of plant foods.

All menus need major review to reduce the risk of diet related disease and ensure adequate intakes of all nutrients for both male and female inmates.

1 i I

4.5 Variety

The menus were reviewed with respect to variety of cereal foods, meats, sandwich fillings, vegetables, fruit and sweets offered.

4.5.1 Cereal foods

· * Variety is limited to breakfast cereals and bread with a pasta dish once per week - CSI menus.

• Breakfast cereals are rolled oats plus Weet Bix or Cornflakes.

* The major portion of cereal foods is white bread. Where wholemeal or wholegrain breads are not offered it is advisable to use high fibre white to boost the fibre content of the diet.

* Rice and pasta (CSI menus) are sometimes used in lieu of potato. mainly on Winter menus.

4.5.2 Meats and Meat Substitutes (Vegetarian menus) ............. (APPENDIX 6)

* Beef is predominate meat type offered, as roasts, grills, casseroles, sausages, hamburger etc.

* Surprisingly lamb is offered infrequently.

* Fish is offered 1 x per week only.

* Chicken is offered 1-2 x per week.

* Pork/ham is offered infrequently except on CSI Summer menu (2x per week) as roast, ham steak, salad

* The frequency of similar type meat dishes needs to be reviewed.

* Meat substitutes vary- egg, cheese, legumes dishes. However on some occasions only vegetables are substituted. This should be avoided.

* Frequently the same type of meat substitute is used Lunch and Dinner meals e.g. egg sandwiches, curried eggs

4.5.3 Sandwich Fillings .................................................................. (APPENDIX 6)

* High fat, high salt processed meats are used frequently e.g. devon, chicken loaf, ham. (one third of fillings)

* Tuna (6/60) and baked beans (4/60) are used infrequently. It is desirable to use these more often.

* Salad sandwiches are used frequently for vegetarians (20/60) Summer and Winter but less frequently on Normal menus (10/60) and only in Summer not in Winter. Why?

* Normal and Vegetarian sandwich fillings are not integrated.

4.5..4 Vegetables ............................................................................. (APPENDIX 7)

* Vegetables offered at evening meal are the traditionally anglo-celtic potato + two vegetables - one green. one yellow Most frequently offered vegetables are peas, beans, pumpkin, carrots.

* Rice and pasta noodles (CSI) are offered occasionally as potato substitutes on Summer menus but more frequently on Winter menus.

* Frequently no vegetables are offered at evening meal and some days are vegetable free (i.e. no salad vegetables in sandwich fillings either) e.g. Tuesday Week 1 - Normal Winter Menu.

* Vegetables on CSI menus reflect the cook-chill operation i.e. use frozen of small unit size e.g. peas, beans, diced & sliced carrots, corn, mixed vegetables.

* Leafy and cruciferous vegetables (spinach, cabbage, brussels sprouts, cauliflower, broccoli) are offered infrequently. Broccoli is included only 1 x per cycle. Cabbage is not offered at all on CS! menus. Broccoli and cauliflower are good sources of Vitamin C.

* Squash type vegetables such as zucchini are not offered.

* 'Full' plate salads are offered only on summer menus. Salad sandwiches are not offered on winter menus except to Vegetarians. However the amount of salad filling is minimal.

4.5.5 Fruit

* Fruit type is not specified on the menus. Advice is that variety is not extensive.

* Apples, pears, bananas are fruits on the lower range of vitamin C content. Fruits with a good Vitamin C content ( +20 mg per 100 gm) are kiwifruit, paw paw, orange, strawberries, grapefruit, mandarins, pineapple.

* Where it is not possible to offer orange or another high vitamin C content fruit as a fruit portion, there is a need to offer high vitamin C content vegetables, cooked (broccoli, cauliflower) or salad (especially capsicum).

4.5.6 Sweets or desserts

* Variety is very limited.

* Seven (7) sweet types are are rotated over seven days for each week of the cycle.

* Only one dessert contains fruit- apple pie and custard.

* Other sweets are:- chocolate dairy jelly and ice cream mousse and ice cream creamy rice fruit yoghurt frozen yoghurt (? still available)

* The fibre content of the diet could be improved by the inclusion of more fruit based desserts e.g. creamy rice & sultanas or pineapple creamy rice, jellied fruit & ice cream AND/OR including fruit( canned/dried) with breakfast cereal

* Advice is that prunes are often requested (?for constipation) and this requires a medical authorisation. Why not include prunes on the menu ?

4.6 Choice

* There is no real choice.

• A healthy diet is the right of all Australians - See Part A , Food and Nutrition Policy. Healthy choices should be made available for those who wish to eat 'healthy'. NSWHEAL TH states "healthy choices should be easy choices".

• It recognised that removing some of the popular high fat foods may produce undesirable adverse reactions. Offering a healthier choice as an alternative may overcome this problem. Example: continue to offer 2 pies for SAT lunch but also offer a healthy alternative e.g. pizza, special rolls, salad & steak sandwich

• Of course, making informed choices requires information and some basic nutrition education. Simple tools such as posters are usefuL Many nutrition posters are freely available in several languages.

* Choices for ethnic groups are more difficult. However providing some of their staple foods could improve their diet. Examples: provide rice each evening meal for Asian inmates

provide yoghurt in lieu of milk ration for middle east inmates provide ethnic type bread as bread ration regularly provide culturally acceptable legume dishes not western type

However there is a need to consult these groups to ascertain requirements.

4.7 Modified Diets for Medical Conditions

* Therapeutic diets for medical conditions are for the most part limited to 'diabetic' diets for diabetes mellitus and 'gluten free' for coeliac disease.

Therapeutic diets require medical authorisation.

·. * Nutritional supplements are provided for 'justified dinical need' by medical authorisation for example:

-wired jaws - oesophageal/ stomach disorders - severe malnutrition - malnutrition in pregnancy

* Improvements to the general menus i.e. making menus healthier by reducing fat and increasing fibre, would benefit inmates:

- with high BSLs, overweight, obesity - with high serum cholesterol -with low fat (total) diets (liver, gall bladder disease) -requiring high fibre diets (bowel dysfunction, disease)

* Therapeutic diets are difficult to manage in a group setting and need individual planning and monitoring to be effective.

5. RECOMMENDATIONS

The diet of inmates provided by the current menus of the Department of Corrective Services is high in fat particularly saturated fat and does not meet minimum goal for dietary fibre. The intakes of other nutrients are of concern -Vitamin C, iron for Vegetarian women, zinc for all vegetarians, magnesium for

.. men on all menu variations.

Where inmates consume all foods provided on menus energy intake could be excessive. Where inmates do not consume all foods provided, for whatever reason, the risk for not meeting requirements is increased.

The amount of cereal foods, vegetables and fruit provided does not meet public health recommendations. Although Vegetarian menus provide better balance, they are somewhat unrealistic.

The absence of real choice denies or limits the opportunity of inmates to choose a healthy diet should they wish to do so. There is need for some basic nutrition education so that inmates understand the health benefits and risks associated with food. It is understood that removing some popular but nutritionally poor foods may cause problem problems in some inmates however this could be overcome by alternative choices.

The menus are predominantly anglo-celtic and there is need to address the cultural needs of other ethnic inmate groups. The specific nutritional needs of women consuming the same meals needs to be reviewed with. respect to meat, milk and bread portion sizes.

There is a need to consult these specific groups to determine requirements.

5.1 Recommendations

5.1 Undertake a major review of the menus to incorporate public health recommendations concerning diet which reduce the risk for a number of diet related diseases and conditions. (see detailed recommendations for menu planning)

5.2 Consider the introduction of healthy food choices where it is considered appropriate to continue providing popular high fat/low nutritional quality foods

5.3 Profile the group requesting vegetarian foods to determine requirements and eliminate unnecessary production

5.4 Review the consumption of meat, bread, milk as provided to women inmates to determine appropriate requirements and alternatives

5.5 Consider the provision of ethnic food preferences for basic foods such as bread, milk alternatives, meat alternatives, rice etc.

i

5.1 Detailed Recommendations for Menu Planning (Many recommendations are inter-related)

Reduce fat, particularly saturated fat

5. 1.1 consider reducing the portion size of meat

,j;:.').

5. 1. 2 reduce fat in meats by reducing the use of fatty meats e.g. fatty minces, processed meats

5. 1. 3 include at least two fish meals per week

5. 1.4 include at least two chicken (without skin) meals per week

5. 1.5 reduce the amount of processed meats in sandwich fillings

5. 1.6 use fat modified milk products e.g. milks, cheese, yoghurts

5. 1.6 reduce fat in recipes, cooking (use oils such as canola based)

5. 1. 7 reduce the amount of margarine ration and/or use fat reduced (& salt reduced) margarine spreads

5. 1. 8 use fat reduced salad dressing

Increase fibre content

5. 1.8 use breads high in fibre e.g. high fibre white, wholemeal, wholegrain

5. 1.9 include potato or substitute plus AT LEAST TWO OR MORE vegetable servings or side salad equivalent to 2 vegetables servings EACN EVENING MEAL

5. 1. 10 review the ingredients of salads to make equivalent to 2 vegetable

5. 1. 11 include salad sandwiches on Winter menus as well as Summer menus

"·~-~

5. 1. 12 increase fruit servings to at least two per day- fresh, canned, dried

5.1.13 use more fruit based desserts

5. 1. 14 introduce legumes as vegetable alternatives or in soups; use more baked beans in sandwiches etc.

Ensure vitamin C content of diet

5. 1. 15 increase fruit servings to at least two per day including at least one with a high vitamin C content

5.1.16 include more leafy and cruciferous vegetables (spinach, cabbage, broccoli, cauliflower, brussels sprouts)

5. 1. 16 include salad sandwiches on Winter menus and review ingredients of salad sandwich fillings

5. 1. 17 review salad ingredients to include those high in vitamin C

Increase the carbohydrate foods to replace fat reduction

5. 1. 18 increase cereal foods, fruit and vegetables

5. 1. 19 increase the variety of cereal foods such as breakfast cereals, breads

5. 1. 20 increase the servings of fruit and vegetables and their variety

Reduce salt intake

5.1.21 reduce the amount of salt in cooking

5. 1.22 reduce high salt processed meats as sandwich fillings

5. 1.23 use salt reduced/fat reduced margarines

APPENDICES

APPENDIX 1 -DIETARY GUIDELINES FOR AUSTRALIANS

'APPENDIX 2- MENUS, ALL VARIATIONS

APPENDIX 3- NSW HOSPITAL MENU ASSESSMENT TOOL- SCORES

APPENDIX 4- NUTRIENT ANALYSIS USING 'FOODWORKS' VERSION 2.10 (XYRIS)

Nutrient intakes measured against RDis were analysed for the following: -Male, Normal Summer Menu, Corrective Services & CSI - Male, Normal Winter Menu, Corrective Services & CSI - Female, Normal Summer Menu, Corrective Services & CSI -A+ B - Female, Normal Winter Menu, Corrective Services & CSI -A + B - Male, Vegetarian Summer Menu, Corrective Services -Male, Vegetarian Summer Menu, CSI - Male, Vegetarian Winter Menu, Corrective Services -Male, Vegetarian Winter Menu, CSI - Female, Vegetarian Summer Menu, Corrective Services- A+ B - Female, Vegetarian Summer Menu, CSI -A+ B - Female, Vegetarian Winter Menu, Corrective Services - A + B

A= WITHOUT ADDITIONAL MILK RATION B =WITH ADDITIONAL MILK RATION

APPENDIX 5 - METHOD OF ANALYSIS AND ASSUMPTIONS

APPENDIX 6- MENU VARIETY -MEAT & SANDWICH FILLINGS, NORMAL MENUS -MEAT SUBSTITUTES & SANDWICH FILLINGS, VEGETARIAN MENUS

APPENDIX 7- MENU VARIETY- VEGETABLES

APPENDIX 1

THE DIETARY GUIDELINES FOR AUSTRALIAN ADULTS

1. Enjoy a wide variety of nutritious foods.

2. Eat plenty of breads and cereals (preferably wholegrain), vegetables (including legumes and fruits.

3. Eat a diet low in fat and, in particular low in saturated fat.

4. Maintain a healthy body weight by balancing physical activity and food intake.

5. lf you drink alcohol, limit your intake.

6. Eat only a moderate amount of sugars and foods containing added sugars.

7. Choose low salt foods and use salt sparingly.

8. Encourage and support breastfeeding.

Guidelines on specific nutrients.

1. Eat foods containing calcium. This is particularly important for girls and women.

2. Eat foods containing iron. This applies particularly to girls, women, vegetarians and athletes.

1! ]

~o;

;1

Main

-l

'

Fish with Vegetables Fried Rice

:.co/.'

SUMMER MENU all Variations

Sausages Mash Potato Grill Tomato Braised Ca

Salad Potato Salad Coleslaw Tomato Lettuce

Roast Potato Baked Pumpkin Peas

Pars lied Potato Cauliflower Corn

Roast Beef Salad Potato Salad Coleslaw Lettuce Tomato Lasagna Winter Mix Grilled Tomato

Spag Bolognaise

> i:l i:l m z 0 X N

~

SUMMER MENU all Variations

Tomato Sauce

Beef

Main I Rissoles Parslied Potato Potato Salad Suey Creamed Potato Salad I Boiled Rice

Mash Potato Peas Coleslaw Boiled Rice MixVeg Coleslaw

Grill Tomato Carrots Lettuce Buttered Lettuce

Spinach Tomato Cabbage Tomato

;am Salad Braised beef Chic! Pasta Cue/Beetroot

Coleslaw Lettuce I Sliced Potato I Peas Tomato

Mornay Soya Burger Pasta Salad Spaghetti with Cheese r" Vegetarian I Mashed Potato Tom & cheese Potato Salad Tomato & Omelette Potato Salad I with Vegetables

Grill Tomato Parslied Potato Coleslaw Capsicum Creamed Coleslaw Boiled Rice

Spinach Peas Lettuce Sauce Potato ettuce

Carrots Tomato Boiled Rice Mix Vegetable Tomato But Cabbage

BBQ Soya Omelet!

Potato Salad Sliiced Potato Salad Vegetables Potato Sausage Roast Potato

Lett!T omato Carrots Cue/Beetroot Pasta Corn Potato Carrots )> Cucumber Beans Coleslaw Peas Beans Beans

Beetroot Lettuce Tomato Gravy "tl "tl

Tomato m z 0 x N

~· 1 ;"

Salad Carrot, Celery & Cucumber Sandwiches

Casserole Chipped Potato Carrots

c'·-..:_:.

SUMMER MENU all Variations

tomato Salad Sandwiches

with Vegetables Fried Rice no ham

Tomat Quiche Potato Salad Coleslaw Lettuce Tomato

Tomato Peanut Butter Salad Sandwiches

Mashed Potato Beans Buttered

Tomato, Onion & Cucumber Salad Sandwiches

Omelette Saute Potato Carrot Rings Corn

Salad Potato Salad Coleslaw Lettuce

Roast Roast Potato Bkd Pumpkin Cauliflower

Veg crepe Roast Potato Bkd Pumpkin Cauliflower

Fresh

Spezzatino Rice

> " " m z 0 x N

1 j

Dessert Mousse & lcecream

Yoghurt

'"''·

SUMMER MENU all Variations

Devon Cucumber Beetroot Coleslaw Lett Tomato

Custard lcecream

Roast Roast Potato Spinach Pumpkin

Roast Roast Potato Carrots Beans

Yoghurt

> , , m z 0 X N

']$ f

Main

Vegetarian

Dessert

j

I Chipped Potato Peas Carrots

1 Meat

Peas Carrots

I Custard

.:<~::·',

WINTER MENU all Variations

Boiled Rice Hamburger Sour Fish Mashed Mash Potato Fried Rice Potato Braised Cauliflower Cabbage Grilled Mix Vegetable Tomato Lamb Hot Pot Grilled Steak Grilled Fish

1 Patties Samosas Vegetables Potato Sliced Potato Potato Pasta Corn Carrots Beans Corn, Peas Peas

Curried Lima Egg Mornay Sweet and Cheese Beans Mashed Sour Kidney Omelette Boiled Rice Potato Bean Mashed

Braised Fried Rice Potato

I I Cabbage Cauliflower Mixed Grilled

Tomato

llcecream I Yoghurt 1 Mousse & I Dairy Dessert I lcecream

Sausages with Boiled Potato Vegetables Onion Gravy Boiled Rice Beans Carrots Lasagna Roasl Winter Mix Rst Potato Grilled Tomato Vegetarian Lasagna Winter Mix Grilled Tomato Bean: Lima Bean Toma Casserole Omelette Boiled Potato Vegetables Onion Gravy Boiled Rice j> Beans , Carrots

, m z 0

I Yoghurt I

x N

) .i ~·:~,,

WINTER MENU all Variations

Main I Steamed Boiled Rice Roast Potato Sour Chicken Steamed Hamburger I Boiled Rice

Potato Plum Sauce Tomato Fried Rice Potato Mashed

Beans Mixed Cauliflower Potato

Corn Vegetables Peas Carrots

>ast Beef Hamburgers Grilled Fish Meatballs Rt Gravy Potato Pasta Gravy Mix Vegetable Corn Sauce Rst Potato Pumpkin Peas Pumpkin Potato Beans Vegetarian Samosas BBQ Soya Omelette

Vegetarian 1 Rice 1 Potato Casserole Burger Potato Sausage Roast Potato

Carrots Pasta Mix Vegetable Corn Potatoes Carrots

Beans Pumpkin Peas Beans Beans Potato Tomato

Bean Onion & Grilled Soy Spaghetti & Curried Chick )>

Vegetarian 1 Potato Omelette &Tomato Capsicum Burger Capsicum See Peas 1:l 1:l

Beans Boiled Rice Casserole Quiche Steamed Mashed Boiled Rice m Corn Roast Potato Fried Rice Potato Potato z

Mix Vegetable Cauliflower Beans 0 x N

Dessert I nairv Dessert I !cncream I Custard I & lcecream I Yoqhurl I I Yo(lhurt

-~

Main

DINNER Vegetarian

Egg & May Cheese & Tomato Sandwiches

I Egg Mornay Roast Potato Mixed Vegetables Cauliflower

"

S?ndwiches

Boiled Rice

Kidney & Tomato Casserole Boiled Rice

WINTER MENU all Variations

Salad Cheese & lettuce Sandwiches

Boiled Potato Peas Carrots

Omelette Boiled Potato Peas Carrots

Devon Baked Beans Chicken Loaf Sandwiches

Apple & Celery Salad Sandwiches

Steamed Potato Beans Tomato

Steamed Potato Beans Tomato

Rice Chutney

Rice Chutney

2 Meat Pies·. Tomato Sachets

Celery Casserole Boiled Potato Beans Carrots

Dairy Dessert I lcecream

Hamburger Mash Potato Braised Cabbage Grilled tomato

::;oyourger Msh potato Braised Cabbage Grilled tomato

I Yoghurt

)> , , m z 0 X

I N

Main

Dessert

Chicken Fried Rice

Cornflakes Cheese Onion Roast Beef Devon Sandwiches

Boiled Potato Peas Grilled Tomato

Dairy Dessert I Custard

j.,'£J

WINTER MENU all Variations

Steamed Potato Cauliflower Mixed Vegetables

lcecream

Chipped Potato Beans Carrots

Yoghurt

Corn Peas

Lima Bean Casserole Steamed Pot Bsd Cabbage Grilled Tom

Bolognaise

Yoghurt

Fried Rice Plum Sauce

Mousse & lcecrearn

~ '1j m z 0 X 10

9. Scoring sheet • Nutritional Quality of Hospital Cafeteria/Bistro- Breakfast

Food (and description of A. Examples of foods of B. Examples of No. of choices nutritional quality) higher nutrition quality foods of lower & category Score

nutrition quality 9.1 Cereals coldfhot All bran Coco pops (high fibre and low fat) Bran flakes Cornflakes ~3 A 2

Rolled Oats Rice Bubbles 1·2A I Sultana Bran Semolina OA 0 WeetBix Special K Weeties Swiss Muesli .

9.2 Bread- fresh, tonst, roll Mixed grain Brown ~2A 2 (high fibre) Rye White lA I

White (high fibre) OA 0 Wholemeal

9.3 Unprocessed bran minimum of I teaspoon ,j yes I no 0

9.4 Fresh fruit- medium All fresh fruit including ~A 2 size OR 1 cup diced fresh fruit salad lA I

0 0 95Fruitcanned ·l20g Packed in water/juice Pa.cked in heavy ~~A 2

or light syrup . syrup ~IB I none 0

9.6 Fruit juice~ lOOm! All juices Added sugar ~lA 2 No added sugar ~IB I

none 0 9.7 Protein dish Baked beans Mushrooms ~lA 2 (tow fat, moderate sodium, Cheese (ponion pkt) Spaghetti ~I B I high protein) Eggs poach, boil, Sweetcom fried/hi fat 0

scramble omelette Tomato 9.8 Milk- whole llllillow fat Skim (loW fat) OR >2% fat only yes A 2 or reduced fat milk Lite white (reduced fat) offered no 0 9.9Yoghurt· lowor •0,5% fat (low fat) >2% fat only yes A 2

1 reduced rat • 2% fat (reduce fat) (nonnal) yes B l none 0

[ 9.10 Pat spreads (poly or polyunsaturated or yes A 2 monounsatumted). monounsaturated no 0

J'QTAL .. -- ------ _19 __

Name: ---------- Signa!Ure: ------------ Date:----

MON TUB WED THU FRI

I \ I I I .

0 D 0 0 0 0 0 0 0 ()

0 0 0 0 0

0 0 0 0 0

D D 0 0 0

0 0 v 0 D 0 () 0 0 0

0 0 0 0 0 J_ :l J. J_ ~

L. ~--· 3 3 3 3

SAT SUN

I I

0 0 0 0

0 0

0 Cl

0 ()

0 0 0 0

0 0 .;t ;)..

3 3

TOTAL

l

0 0

0

0 0

0 0

0 I'+ ~I

AVERAGE (Tota117)

I

0 0

0

0

0

0 0 ') l-~ 3

.

.

'

> 'i::l 'i::l m z 0 x (,.)

10. Scoring sheet· Nutritional Oualitv of Hosuital Cafcteria/llistro ·Main meal mid dav)

rood (and description of A. Example-s of food1 of B. Bxamples of foods No. of choices & AVERAGB

nutritional qua lily) higher nutrition quality of lower nutrition categol)' Score MON TUB WED TBU FRI SAT SUN TOTAL (fotaVJ}

oualitv

10.1 Bread- f~h. toast, roll Mixed grain, Wholemeal Brown ~2A 2

D 0 0 0 v (high 11bre) Rye, White (high fibre) White lA I 0 0 0 0 OA 0

10.2 Rice or Pasta. 70g no added oil, butter (lr yes A 2 0 0 0 0 0 0 ~i 9 0 cno added fan fllaJI!arine no 0 l/ 10.3 Fresh fruil. medium size All fre3h fruil including ~2A 2

I ! l ·-:r I OR 1 cup diced fresh fruit ulad lA I I I l I 0 0

10.4 Fruit canned -120g Packed in water/ juice Packed In heavy synJp ~lA 2

0 {) 0 0 0 0 or light syrup ~IB I 0 0 0 none 0

10.5 Fruit juice • lOOm I All juices Added sugar ~lA 2

0 0 () 0 0 No added sugar ~IB I v 0 0 0 none 0

!R6 Sandwich Wholemeal, Rye, Mixed White or brown and/or ~I A 2

I l- \ (JOg lean meat or ~!valent grain or high fibre brt.id and thick tpte4~_9r marg ~I B I I I \ t I l low fat no $Bit added thin snread of mara none 0

10.7 Vegetable$ green· hot• 60& No added oil, buner or >lA 2

0 v 0 0 0 I 0 0 margarine. no ull added lA I 0 - 0 0

10.8 Vegetables other·hot No added oil, buuer or ' yes A 2 0 0 0 0 0 0 ,{' 0 0 60• marRarine. no ult adde.d no 0

10.9 Vegetables-raw As side salad or salad yes A 2 0 0 0 0 0 0 0 0 -v no 0

10.10 Potato • 90g In tsp buuerlmarg or yes A 2 0 0 0 0 0 a ~ 0 0 oiVserve. NP salt add«! no 0

10.11 Hot main protein dish Low fat cooking methods, Deep fried itenu >lA 2 /0 0 I 0 (low fat, moderate sodium & No Yisible fal. No sah Pauydishes lA I 0 0 0 0 0 hiRh protein\ See std red added. Salt added 0 0

10.12 Cold main protein dish Lean meal br chicken, boiled Cured ~ts, fauy >lA 2

I 2 I 0 0 ~ I (low fat, m~erate sodium & egg, cheese meat •. fish canned in oll lA I I \ hi11.h orotein f-ish canned in water, 0 0

10.13 Salad drmingl mayo PolY\) nsatutllled, yuA I () 0 0 0 0 0 0 0 D (unsaturated or low ran monouns atu111tedllow fat no 0

10.14 Gravy/sautt.$ Choice or low fat type yet A I 0 0 0 0 0 0 0 c v offered no 0

10.15 Milk • whole lillllow fat See 1.8 >2% fat only offered ye~A 2 0 0 0 0 0 0 0 0 0 or reduced fat milk no 0

10.16 De-ssert (milk based}. Sec Custard, Daked Rice ~I A 2

standard recipe custard, Yoghurt Ice cream I 0 0 0 {) tQ 0 () 0 0 0 0

10.17 Fat spreads (poly or Polyunsaturated or yuA 2 ,;c ~ ~ .l__ 'd-. {) ;;L it+ ;;>_, monounn!ltrated\- monounsarurared no 0

10.18 Cooking Oils Polyunsaturated or yet A 2 0 {) 0 0 '() '0 {) <() n . (poly or monounsaturated} monounsaturated no 0

10.19 Serving size Choice yet A 2 {) 0 0 0 -o 0 0 0 D no 0

5 Jo ·~· r; 5 1--t 10 3tf r:; TOTAl, 36

_..) . ..

Name; Signature: --~--~-----Date: ____ _

14 NSWI/EAL711

" ' < ·--~;-,-. -

11. Scoring sheet • Nutritional Quality of Hospital Cafeterin/llistro • Main mea I evenln ,)

Pood (and description of A. lhamples of foods of B. Examplc,s of foods No. of choices &

nulri~onal quality} higher nuuitlon quality of lower nutrition category Score MON TUE

oualhv

1 t.J Bmd- fresh, 10ast, roll Mhted grain, wholemeal Brown ~2A 2

Q '() (high fibre) Rye, While (hjgh fibre) While lA I OA 0

11:2 Rice or Pasta- 70g no added oil, buller or yes A 2 0 0 (no allded fat) mar~mrine no 0

11.3 Fresh fruit medium sire OR All fmh fruit Including >2A 2

0 0 I cup dice4 fresh fruit salad lA I 0 0

: :11.4 Fruit canned -120g Packed in water/ juice Packed in heavy syrup >lA 2 0 () or light Jyrup ~I B I none 0

11.5 Fruit juice. lOOm! All juices Added tugar >IA 2

0 0 No added sugar >I B I none 0

11.6 Sandwich Wholemeal, Rye, Mb;ed White or brown amVor ~lA 2 {) () .(30g lelln meat or equivalent grain or high fibre bread and thick 1pread of marg ~I B I

low fat no salt added) thin !oread ofmar2 none 0

11.7 Vegetable! -hoi No added oll, buller or ~I 2 ;)_, ;:1 60o mar~arlne. no $1111 added ~ 0 0

11.8 Vegetables.raw As side ulad or u!ad ! yes A 2 0 0 no 0

11.9 Potato • 90g In up buuer/marg or yes A 2 0 ).; oiUserve, No salt adde-d no 0

11.10 Hot main protein dish Low fat coo!dng methods. Deep fried ltenu >lA 2

0 0 . {low fat, moderate sodium & No visible fat No ult Patty dishes lA I

high PrOtein\ See std re(:ioo added. Salt added 0 0

I t.ll Cold main protein dish Lean meat or chicken, OOIIed Cured meat.s, fatty >lA 2

(low fat, moderate sodium & egg, ch~e nle<lt, fish c11nned In oil lA I 0 0 hi£h nrolein) Fish canned in water. 0 0

11.12 Salad dmsingl mayo Polyunsaturated, yuA I 0 0 (unsaturated or low fa;) . monounsaruratedllow fat no 0

I 1.13 Gravy/s\\uces Choice or low fat type Y"A I 0 0 offered no 0

11.14 Milk- wholearullow fat See 1.8 >2% fa! only offered Y"A 2 0 0 or reduced fat milk no 0

11.15 DeHell (milk based). Se.e Custard, Baked Rice ~I A 2

l ?_; standard recfpe custard, Yoghurt Icc cream I

0 0

3.16 rat spreads (poly or Polyuosa!Ufated or yes A 2 2 .+ monoun~Murated) monounsaturated no 0

11,17 Soup (low fat and Cream/whole mHk not added ~lA 2

moderate :sodium) See standard and reduced sah soup offered ~IB I 0 0 recinc or label soun not offered 0 0

11.18 Cooking; Oils {poly or PolyunsMureted or Y" A 2 0 tO monounsaturated) monounsaturated no 0

11.19Sef't'lngsizc Choice yes A 2 0 0 no 0 - C6. TOTAL 36 !;:)

Nan~: ------ Signature: ---------- Date:----

WED THU FRI SAT

0 (! () 0 0 0 () ()

0 0 0 tl

:2 0 0 0 0 0 0 0 0 0 v 0 0 )J :2J 0 :1; 0 0 ~ 0 0 ), 0 0 ':1 JJ 2;

0 D 0 0 0 0 0 0 0 0 0 0 0 0 0 0 ~ J_, I JJ ~ :+ :;>_ :)_

0 0 0 0 0 0 0 0 0 0 0 0 c;? g -OJ <6

SUN TOTAL

'0 1)

::1 ·;;u

0 0 0 d.;

0 0 0 0 0 8' f) If 0 Lf :t ?)

0 0 0 f)

0 0 () 0 I I( ~ ILf

1) 0 10 n 0 0 l- S3

AVERAGE (fotal/7)

0 O·d-S·

D o.,)..,s

0 D

I 0·5 0 ·,"5 l

v u u 0

l<S. :;J_

0 ~ 0 r· s.

> "tl "tl rn z 0 >< (..)

lla Scoring sheet for meeting client needs -Cafeteria/bistro menu fuiM

Standard Evidence score Score

I 7.1 Statistics kept on all data is acted on in 4 ,.-,,,;;;

a) major types of clients (ie. Inpatients, day care, staff, menu planning

visitors, meals on wheels) data is kept on a. b, c and 2

b) ethnic and religious background, age d, but not acted on 0 c) number, and type of special diets d) length of stay of inpatients incomplete data available 0

on a. b. c and d

7.2 different foods offered daily (with the exception of yes 4 ')

staple items) in line ~jh menu planning guidelines c/v 0 ~ en..Cs no 0 7.3 individual p~nt requests for additional food yes 4

: items are met where warranted (ie. poor food intake, 0 o~

I birthdays, religion) no I 7.4 food preferences - data is available which records yes 4

0 ~ the popularity of dishes on a regular basis. eg. 0 I production sheets no

7.5 food preferences- clients are surveyed about their yes 4 I food preferences.

0 0 l no

7.6 clients are able to choose their own foods yes · selective menu 4 v I no 0 7. 7 standardised recipes are documented all prepared menu items 4

3 I some prepared items 2 I none 0

7.8 standardised recipes are adhered to by preparation all the time 4

N!A I

staff some of the time 2 I not at all 0

7.9 menu promotes healthier food choices. For yes 4 0 I example, symbols are used to note healthier choices no 0

7.10 client feedback - client satisfaction st:irveys are yes 4

undertaken at least every 6 months 0 0 no

7.11 client feedback -recommendations from client yes 4

satisfaction surveys are acted on. 0

0 no

7.12 client feedback - other methods are used to gather > 1 method documented 4

information about needs/wants of clients (ie. focus 1 method documented 2 ~ croups, suo-oestion boxes) none 0

7.13 client feedback- recommendations gained from yes 4

~ other methods about needs/wants of clients (ie. focus 0

::rroups~ suorcrestion boxes) are acted on~ no

7.14 client feedback- methods to deal with complaints yes 4

and evidence that they are acted on in an atteg:tpt to 0 N/A

~prevent recurrence. no

TOTAL ~ 9 ~

Name ________________ __ Signature--------- Date, _____ _

16 NSWHEALTH

APPENDIX 3

12. Scoring sheet - Nutritional Quality of Hospital Cafeteria - TOTAL

HOSPITAL ____________________ __

Sheet No. Scoring sheet title Maximum possible Total score Score

7 Client needs Sir 1-t-g- 9 9 Breakfast 19 3 lO Main meal - lunch 36 5 II Main meal - evening 36 t•:C,

Total Nutritional Quality Score ·.}4'r 13q 24•5

Nrune ______ ~------------ Signature ----------------- Date _____ _

17 NSWHEALTH

APPENDIX 4

MALE, NORMAL SUMMER

Analyses

Nutrient Avg!Day RDI 010RDI Goal %Goal Status

\Veight 1807 g

Energy !1615 kJ #!0959 kJ !06%

Energy 2775 kc

Protein* 134.75 g 55 g 245% 45 .. 55g NA Exceeds Max. Goal

Total Fat 135.27 g

Carbohydrate 25798 g Alcohol O.OOg

Water 1229 g

Sat Fat 46.27 g

Mono. Fat 49.54 g

Poly. Fat 29.17 g

Dietary Fibre* 23.75 g >30g 79% Less than Min Goal

T otaJ Sugars 67.05 g

Starch !90.9! g

Cholesterol 339.02 mg

Thiamin* 2.21 mg LlO mg 201% 0.8 .. l.lmg NA Exceeds Max. Goal

Riboflavin* 2.32 rng 1.64 mg !41% 1.2 .. l.7mg NA Exceeds Max. Goal

Niacin Eq* 52.84 mg 17.53 mg 301% l3 .. l9mg NA Exceeds Max. Goa! Vitamin C* 105.56mg 40.00 mg 264% 30 . .40mg NA Exceeds Max. Goal

' Total Folate* ? ug 200.00 ug ?0/o Less than RD!

:··1 Total A Eq 1518 ug 750.00 ug 202% >750ug 202%

Sodium* 28!7mg 920 .. 2300mg NA Exceeds Max. Goal

Potassium 3635 mg !950.00 mg !86% l950 .. 5460mg NA

Magnesium* 310.22 mg 320.00mg 97"/o 270 . .320mg NA Less than RDI

Calcium 912.31 mg 800.00 mg !l4% >800mg ll4%

Phosphorus 1583 mg 1000.00 mg !58% >lOOOmg !58%

Iron* !6.38 mg 7.00 mg 234% 7 .. 16mg NA Exceeds Max. Goal

Zinc 18.43 mg 12.00 mg !54%

Kj from Protein 19.72% >12% 164%

Kj from Fat* 4309% '

<30% 144% Exceeds Max. Goal '.

Kj from Carbohydrate* 35.54% >58% 61% Less than Min. Goal

Kj from Alcohol 0.00%

Kj from Others 1.65%

Fat as Mono"' 39.64% <34% 1!7% Exceeds Max. Goal

Fat as Poly 23.34 °/o <33% 71% Fat as Sarurated* 37.02% <33% 112% Exceeds Max. Goal

# - Estimated energy requirement RD!s based on: Male, 23years, 70kg, !72cm, Light Acti;ity

... , .. "

----------··----··-·------· MALE, NORMAL SUMJ\.:IER Pagel

Recommended Dietary Intakes

KJ.

Thiamin ~t::::~~~~~~~~J Ribo·· 1!111111!1111111118,

Niacin. Eq. -~-..,.;...,.;...;,i.i;,;,,i;;o;;;,;;.,.;;s,~;,;i,,i;;o.;;s,~~ Vit.C -f'U'----'!"!!""''!""""l'! VitA

Potass . ... ,-""""""' ........................ ~

Magnes

Calcium:

Phosp .

Iron -~r~~~Jl=~~~---·~---:=--=====-zinc

0% 50% 100% 150% 200% 250% 300% 350% 400%

Ratio Energy from Protein, rat, Carbohydrate and Alcohol

Protein

Fat

Carb,

Other :

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

MALE, NORMAL SUMMER 25-May-00- Page2

Ratio Poly, Mono and Saturmed Fms

Poly-23%

Sat-37%

Mono-40%

Nutrient Contributions by Food

Weight KJ Kcals Ptn Far Carb Ale Water Banana,common,raw~peeled .7Averag 98 351 84 2 0 20 0 74

App1e,stewed,added sugar l6g 16 55 !3 0 0 3 0 !2 Mi1k,whole,fluid 360m! 372. lOll 24! 12 14 17 0 325 Cheese, cheddar 6g 6 10! 24 2 2 0 0 2

Y oghurt,fruit 28 g 28 1]3 27 1 3 0 22

i\ Bread, white,milk 10Slice 280 29!2 696 24 6 !35 0 !06

Cornflakes lOg !0 158 38 1 0 8 0 0

Rice, white,boiled .05cup 10 50 12 0 0 3 0 7

Pasta,white,boiled 70g 70 348 83 3 0 17 0 47 Potato, pale skin,mashed 140 g 140 391 93 4 1 18 0 llO Pumpkin,buttemut,pee1ed,boil 20g 20 39 9 0 0 2 0 17 Sweet corn,frozen,boiled 10 g 10 43 10 0 0 2 0 7 Pea,green,boiled 20g 20 41 10 1 0 l 0 17

Been,green,boi!ed 15 g 15 10 2 0 0 0 0 14 Lettuce~common,raw !Leaf 50 14 3 0 0 0 0 48 T omato,cherry ,raw 3Who1e 44 ?' -0 6 0 0 l 0 41 Coieslaw,commercial 0.25cup 50 199 47 1 2 7 0 39 Beef,boneless,unsp_cook, 75%1 l80g 180 1489 356 55 15 0 0 109 Chicken,bone1ess,bake,skin 90g 90 !809 432 12 43 0 0 31 Tuna,canned in·brine 50g 50 229 55 !1 I 0 0 38 Orange,unspec .3Whole 37 57 14 0 0 3 0 32 Oats,rolled,cooked .2cup 52 110 26 1 4 0 45 Weet-bix 1 <:;o

-~ 15 200 48 2 0 9 0 I

Margarine, table,regular 60g 60 1794 429 0 48 0 0 9 Carrot,frozen,boiled 40 g ..+0 35 8 0 0 2 0 37 Cabbage,common,unsp,boiled 15 g 15 10 2 0 0 0 0 14 Spinach,frozen,boiled lOg 10 9 2 0 0 0 0 9 Broccoli, boiled 5g 5 5 0 0 0 0 4 Cauliflower,boiled 15 g 15 12 3 0 0 0 0 14

Sat Mono Poly .Fibre Sugars Starch Cholest Thiamin

-~--Banana,comrnon,raw.peeied .7Averag 0 0 0 2 17 3 0 0.05 Apple,stewe~added sugar 16g 0 0 0 0 3 0 0 000 Milk,whole.fluid 360 ml 9 4 0 0 l7 0 48 0.19 Cheese, cheddar 6" ~ l 0 0 0 0 6 000 Yoghurt. fruit 28 g 0 0 0 3 0 3 0.01 Bread, white,milk !OSlice I 2 8 8 !27 0 1.12

·---~ .. ---···-··-~ -.-~-. ...... ,, _______ ~-------~- .. -----.. ··--------~-" ·-·····-··- -···-- ··-·------~~-~-- -- --.. --~--.. ·----- '''"" .. ------~-- -~--- "'" ------.. ---~------~""'''"'""""' ___ '"'"" "'"''""' "'""'H'O-

,,_,,~~--! MALE, NORMAL SUMMER 25-May-00- Page 3

------------ ·--------··-· "" ----.. -----·-··---- . - .. -------·--------------------------·--,·------......

Sat Mono Poly Fibre Sugars Starch Cholest Thiamin Corn flakes lOg 0 0 0 0 I 8 0 0.!8 Rice, white,boiled .05cup 0 0 0 0 0 3 0 0.00 Pasta, white, boiled 70g 0 0 0 1 0 !7 0 0.0! Potato,pale skin,mashed 140 g 0 0 0 1 1 17 0 0.!0 Pumpkin,buttemut,peeled,boil 20g 0 0 0 0 1 0 0 0.0! Sweet comJrozen,boiled lOg 0 0 0 0 0 2 0 0.01 Pea,green,boiled 20g 0 0 0 I I I 0 0.05 Bean,green,boiled t5 g 0 0 0 0 0 0 0 0.00 Lettuce,common.raw !Leaf 0 0 0 I 0 0 0 0 02 T omato.cherry,raw 3Whole 0 0 0 I I () 0 0.03 Coleslaw.corTI.J'Tiercial 0.25cup 0 l I l 7 0 6 0.02 Beef,boneless,unsp·,cook, 75%t l80g 7 6 l 0 0 0 137 0.16 Chicke14boneless,bake,skin 90g 14 21 5 0 0 0 117 0.00 Tunacanned in brine 50g 0 0 0 0 0 0 22 0.01 Orange,unspec .3\Vhole 0 0 0 l 3 0 0 0.04 Oats,rolled,cooked .2cup 0 0 0 I 0 4 0 0.04 Weet-bix i5g 0 0 0 2 l 9 0 0.14 Margarine,table,regular 60g 12 15 !8 0 0 0 0 0.00 Carrot,froze14boiled 40g 0 0 0 l 2 0 0 0.00 Cabbage,common,unsp,boiled 15 g 0 0 0 0 0 0 0 0.0! Spinach,frozen,boiled 10 g 0 0 0 0 0 0 0 0.01 Broccoli, boiled 5g 0 0 0 0 0 0 0 0.00 Cauliflower, boiled 15 g 0 0 0 0 0 0 0 0.01

Ribo Niacin. VitC VitA Sodium Potass Magnes Calcium Banana,commoJ4raw,peeled .7Averag 0.11 0.88 IL76 12.74 0.98 338.!0 !8.62 4.90 Apple,stewed,added sugar 16g 000 0.02 0.32 0.00 0.16 10.24 0.48 0.48 Milk, whole,fluid 360m] 0.74 3.34 3.72 178.33 !52.32 564.71 40.87 423.53 Cheese, cheddar 6g 0.00 0.37 0.00 23.40 39.30 4.38 1.80 46.50 Y ogburt,fruit 28g 0.08 0.45 0.00 10.36 16.80 64.40 4.48 47.88 Bread, white,rnilk 10Slice 0.22 8.96 0.00 0.00 1372.00 448.00 70.00 240.80 Cornflakes lOg 0.15 1.05 0.00 L!O !19.00 10.40 1.50 0.30 Rice, white, boiled .05cup 0.00 0.!1 0.00 0.00 0.48 0.95 L24 0.38 Pasta, white,boiled 70g 0.0! 0.91 0.00 0.00 1.40 14.00 6.30 4.90 Potato,pale skin,mashed 140 g 0.06 1.82 21.00 8.40 11.20 560.00 22.40 !4.00 Pumpkin,buttemut,peeled,boil 20g 0.02 0.18 1.20 84.00 0.20 85.00 3.00 4.40 Sweet corn,froz014boiled 10 g 0.00 0.20 0.50 0.90 0.80 19.50 2.60 0.40 Pea,gree14boiled 20g 0.02 0.44 2.80 13.80 0.20 28.00 4.20 3.60 Bean,green,boiled 15 g 0.01 0.11 1.95 l 1.55 0.45 12.00 2.55 4.50 Lettuce,comrnon.,raw !Leaf 0.02 0.25 2.00 7.50 !!.50 1!5.00 4.00 8.00 Tomato,cheny,raw 3Whole 0.02 0.49 12.43 36.41 4.44 106.56 5.33 4.88 Coleslaw, commercial 0.25cup 0.01 0.20 !0.00 33.50 135.00 80.00 6.50 17.50 Beef,boneless,unsp,cook, 75%t 180g 0.50 21.24 0.00 1.80 106.20 594.00 41.40 !6.20 Chicken,boneless,bake,skin 90g 0.00 2.07 0.00 108.00 40.50 132.30 12.60 6.30 Tunacanned in brine 50g 0.05 6.30 000 7.50 195.00 135.00 15.00 4.00 Orange,unspe.c .3Whole 0.0! 0.18 19.03 7.69 0.73 53.07 4.03 10.61 Oats,ro!led,cooked .2cup 0.01 0.16 000 0.52 0.52 21.32 9.88 3.64 Weet-bix 15g 0.22 2.24 0.00 0.00 58.50 60.00 16.50 4.50 Margarine,table.regular 60g 0.00 0.06 0.00 576.00 516.00 13.20 0.60 4.20 Carrot.frozen.boiled 40g 0.02 0.28 0.40 276.00 !7.60 30,80 3.60 10.40

Cabbage.common.unsp,boiled 15 g 0.01 0.08 540 0.90 2.55 44.25 2.!0 5.10 Spinach,frozen,boiled lOg 0.01 0.26 0.40 114.00 !0.00 28.00 5.80 17.00 Broccoli.boiled Sg 0.01 0.06 4.25 2.95 1.00 16.25 1.05 1.45 Cauiiflower,boiled 15 g 0.02 0.15 8.40 0.30 2.10 45.75 1.80 1.95

Phosp 1ron Zinc Ptn(%) Fat(%) Carb(% Ale(%) Others( Banana,common,raw,peeled .7Averag 25.48 0.49 0.20 8 1 89 0 2 Apple.stewed.added sugar l6g 0.80 0.02 0.02 1 1 98 0 0 Milk, whole,fluid 360 ml 345.51 0.37 !.49 2l 52 28 0 0 Cheese, cheddar 6g 3!.50 0.00 022 26 74 0 0 0 Yoghurt,fruit 28 g 37.80 0.03 0.14 21 26 49 0 5 Bread. white,milk 10Slice 252.00 3.08 !.96 14 8 74 0 4 Com flakes lOg 3.80 0.94 0.02 7 2 86 0 5 Rice,white.boiled .OS cup ' 7' .) __ ;, 0.03 0.06 7 1 86 0 5

--~ ----·---~----·"·-~- .. .---------·--· ... "----·····--~- ··-·--·· ·-·-------·-··· "

MALE, NORMAL SUMMER 25-May-00- Page4

....... ~_. ..... ~---·-··--·~-·--·--·-·- .. --.. ·~· -------~-- .. -~ ... """ .... -...... ,_ ... _,, ___ .. -~- .. -,, ____ , .................... _, __ .,_,, __ .. -~'""""'" -·----.. -- .

Phosp !ron Zinc Ptn(%) Fa!(%) Carb(% Ale(%) Others( Pasta, white, boiled 70g 38"50 028 0"!4 14 2 79 0 5 Potato,pale skin,mashed 140 g 44"80 0"56 OA2 !5 5 75 0 4 Pumpkin,.buttemut,peeled,boil 20 g !lAO 0"08 om 20 !3 64 0 3 Sweet corn.frozen,boiled 10 g 730 0"06 0"06 !2 9 75 0 4 Pea,green.boiied 20 g !6"60 0.22 0"16 40 7 50 0 2

Bean,green.boiled 15 g 5.l.O OJ7 0" 12 37 ll 51 0 l Lettuce,common,raw !Leaf 13"50 0.30 0"10 57 14 24. 0 6 Tomato.cheny,raw 3\Vhole 9"77 0.22 0"09 16 7 68 0 9 Coiesiaw,commercial 0.25cup 18"00 020 0" 10 9 37 54 0 0 Beef,boneless,unsp.cook, 75°/ot l80g 414"00 5"58 1 L52 63 37 0 0 "' Chicke~boneieSs.,_bake,skin 90g 58"50 0"90 OA5 12 89 0 0 "' Tuna. canned in brine 50g 85"00 050 OAS 82 !8 0 0 0 Orange,unspec .3Whole 8"78 0" 15 om !! 2 8! 0 6 Oats.rolled.cooked "2cup 78"00 0"36 0"16 13 19 64 0 4 Weet-bix l5g 43"50 L29 0"2! 14 6 75 0 5 Margarine,tabie,regular 60g 7.80 0"00 0"00 0 ]00 0 0 0

Carrot,rrozen,boi1ed 40g 4"80 OJ2 0"04 12 4 82 0 2 Cabbage,common.unsp,boiied. l5 g 4"80 0"09 0"05 34 6 59 0 Spinach_rrozen,boiled lOg 4SO 0"21 0" ll 66 21 12 0 Broccoli,boiled 5g 3.00 0.05 0"04 79 11 6 0 4 Cauliflower,boi1ed 15 g 4.80 0"09 0"05 47 9 40 0 4

Mono( Poly(%) Sa!(%) Banana,.common,.raw,peeled .7Averag 0 ? ?

Apple,stewed,added sugar 16g 0 ? ?

Milk, whole,fluid 360m! 28 3 69 Cheese, cheddar 6g 30 3 67 Yoghurt, fruit 28g 30 4 67 Bread, white,mi1k JOS!ice 24 47 29 Cornflakes lOg 22 56 22 llice, white, boiled .05cup ? ? ?

Pasta, white,boiled 70g 0 100 0 ·,:·~ Potato,pale skin,mashed 140 g ? ? ?

Pumpkin,buttemut,peeled,boil 20g 25 0 75 Sweet corn,ffozen,boiled 10 g 33 56 Jl Pea,green,boiled 20g ? ? ?

Bean, green, boiled 15 g ? ? ?

Lettuce,common,.raw !Leaf ? ? ?

Tomato.cherry,raw 3Whole ? ? 0

Coleslaw,commercial 0"25cup 26 58 16 Beef,boneless,unsp,cook, 75%t 180g 46 5 49 Chicken,boneless,bake,skin 90g 52 13 34 Tuna,canned in brine 50g 25 35 40 Orange,unspec "3Whole 0 ? ?

Oats,rolled,cooked .2cup 40 40 20 Weet-bix l5g 13 69 19 Margarine, table, regular 60g 33 40 27 Carrot,frozen,boiled 40g ? ? 0

Cabbage,common.unsp,boiled 15 g ., 0 0

Spinach,frozen,boiled lOg ., ? ?

Broccoli,boiled 5g ? ? ?

Cau!iflower,boiled 15 g 0 0 ?

MALE, NORMAL SUl\!MER PageS

MALE, NORMAL WINTER

Analyses

Nutrient Avg/Day RDl %RDI Goal %Goal Status

Weight l773 g

Energy 12007 kJ #10959 kJ llO%

Energy 2868 kc

Protein* 137.49 g 55 g 250% 45 .. 55g NA Exceeds Max. Goal

Total Fat 134.60 g

Carbohydrate 278.67 g

Alcohol O.OOg

Water 1178 g

Sat. Fat 43.36 g

Mono. Fat 48.94 g

Poly. Fat 32.01 g

Dietary Fibre* 22.32 g >30g 74% Less than Min. Goal

Total Sugars 57.91 g

Starch 220.73 g

Cholesterol 333.02mg

Thiamin* 2.24mg LlOmg 204o/o 0.8 .. l.lmg NA Exceeds Max. Goal

Riboflavin* 2.27mg !.64 mg !38% L2 .. 1.7mg NA Exceeds Max. Goal

NiacinEq* 53.!0 mg I7.53 mg 303% I3 .. l9mg NA Exceeds Max. Goal

Vitamin C* 8!.65 mg 40.00mg 204% 30 . .40mg NA Exceeds Max. Goal

Total Folate* ? ug 200.00 ug ?Oio Less than RDI

Total A Eq !51! ug 750.00ug 201o/o >750ug 20}%,

Sodium* 2496 mg 920 .. 2300mg NA Exceeds Max. Goal

Potassium 3110 mg 1950.00 mg 160% 1950 .. 5460mg NA

Magnesiwn* 310.36 mg 320.00mg 97"/o 270 . .320mg NA Less than RD!

Calcium 871.05 mg 800.00mg 109% >800mg 109%

Phosphorus 2316 mg 1000.00 mg 232% >IOOOmg 232%

Iron* ]6.23 mg 7.00mg 232o/o 7 .. 16mg NA Exceeds Max. Goal

Zinc !8.57 mg 12.00 mg 155%

Kj from Protein 19.47% >12% 162%

Kj from fat* 41.48% <30o/o 138% Exceeds Max. Goal

Kj from Carbohydrate* 37.13% >58% 64% Less than Min. Goal

Kj from Alcohol . 0.00%

Kj from Others 1.92%

Fat as Mono* 39.37% <34% I !6% Exceeds Max. Goal

Fat as Poly 25.75% <33% 78°/o

Fat as Saturated* 34.88% <33% 106% Exceeds Max. Goal

# - Estimated energy requirement RD!s based on: Male, 23years, 70kg, I 72cm, Light Activity

_.,~--- .. ---·---------·--·-······---~-- -----------~------------------~--~ .. ·--~-- -. '"'"'""'-------··-···

MALE. NORMAL WINTER 25-May-00- Pagel

Recommended Dietary Intakes

KJ c~ll!ll!~~~~~ Ptn:

Thiamin

Ribo;

Niacin.Eq.

Vit.C ; H"'!'""!'!'!"'""!'!'!"'""!'!'!"'......,"""!""'l"""

Vit.A cJ~~~~~~~j=-Potass _

Magnes,

Calcium

Phosp ~~~ .....

Iron

Zinc

0% 50% 100% 150% 200% 250% 300% 350% 400%

Ratio Energy from Protein, Fat, Carbohydrate and Alcohol

Protein

Carb

Other

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

MALE, NORMAL WINTER 25-May-00- Page2

Ratio Poly, Mono and Saturated Fats

~'")\\'

Poly-26%

""'·"'

Mono-39%

Nutrient Contributions by Food

Weight KJ Kcals Ptn Fat Carb Ale Water Banana,common,raw,peeled .7Averag 98 351 84 2 0 20 0 74 Appie,stewed,added sugar 16g 16 55 13 0 0 3 0 12 Milk, whole,fluid 360 ml 372 lOll 241 12 14 17 0 325 Cheese,cheddar 6g 6 101 24 2 2 0 0 2 Yoghurt,fruit 28g 28 113 27 1 1 3 0 22 Bread, white,regular IOS!ice 280 2912 696 24 7 132 0 107 Corn flakes lOg 10 158 38 l 0 8 0 0 Rice,white,boiled 0.5cup 95 497 !!9 2 0 27 0 66 Pasta, egg, boiled .5cup 100 547 131 5 1 26 0 65 Margarine,polyunsat,regular 60g 60 !794 429 0 48 0 0 9 Potato,pale skin,mashed 90g 90 25! 60 2 0 12 0 71 Pumpkin,buttemut,pee1ed,boil 15 g 15 29 7 0 0 1 0 13 Pea,green,boi!ed 30 g 30 6! 15 I 0 2 0 25 Beef, boneless, unsp,cook, 75%t l80g 180 1489 356 55 !5 0 0 !09 Chicken,boneless,bake,skin 90g 90 1809 432 12 43 0 0 31 Tuna,canned in brine 50g 50 229 55 II I 0 0 38 Sweet corn.frozen,boiled 25g 25 107 25 l 0 5 0 19 Bean,green,boiied 30 g 30 21 5 0 0 1 0 28 Orange,unspec .3\Vhole 37 57 14 0 0 3 0 32 Weet-bix l5g 15 200 48 2 0 9 0 1 Oats,rolled,cooked .2cup 52 !10 26 I I 4 0 45 Carrot,mature,peeled,boiled 30 g 30 34 8 0 0 2 0 26 Sweet com,fi-ozen,boiled 8g 8 34 8 0 0 2 0 6 Broccoli,boi!ed 5g 5 5 I 0 0 0 0 4 Tomato,common,raw 25 g 25 14 3 0 0 0 0 24 Cabbage,common,unsp,boiled l' 0 -o 12 8 2 0 0 0 0 II Cauliflower, boiled 15 g !5 12 3 0 0 0 0 14

Sat Mono Poly Fibre Sugars Starch Cho!est Thiamin Banana,common,raw,peeled .7Averag 0 0 0 2 !7 3 0 0.05 Apple,stewed,added sugar l6g 0 0 0 0 3 0 0 0.00 Milk, whole,fluid 360m! 9 4 0 0 ]7 0 48 0.!9 Cheese, cheddar 6g I I 0 0 0 0 6 0.00 Yoghurt, fruit 28 g I 0 0 0 3 0 3 0.0! Bread, white,regular !OS lice 2 I 3 8 6 127 0 1.12 Com flakes lOg 0 0 0 0 I 8 0 0.!8 Rice,white,boiled O.Scup 0 0 0 I 0 27 0 0.03

-·······~--·~··-------~·-----------~ ···--·········-·· '". --~- -·· ···---- _,,,,,, __ , ----.----~---- ----------~·· ------ -·--------- ·---~---··· ····--- .. -....

MALE, NORMAL WINTER 25-May-00- Page3

. ... . -~ --·· .. ·--··· .... --····-.... -... -··-·- ---··---·--·- .. ---··-~· .. -·-·----··- --~---.. ·-·--·-------- -·---·-·--· .. ··-...... _,. ___ ,.,_, __ , __ , .....

Sat Mooo Poly Fibre Sugan; Starch Cholest Thiamin Pasta, egg, boiled .Scup 0 0 0 l 0 26 0 0.05 Margarine,poiyunsat,regular 60g 9 15 22 0 0 0 0 0.00 Potato,pale skin,mashed 90g 0 0 0 l 1 !I 0 0.06 Pumpkin,buttemut,peeled,boil 15 g 0 0 0 0 1 0 0 0.01 Pea,green,boi!ed 30 g 0 0 0 2 l I 0 0.07 Beef,boneless,unsp.cook, 75%t ]80g 7 6 1 0 0 0 137 0.16 Chicken,boneless,bake,skin 90g 14 21 5 0 0 0 1!7 000 Tuna,canned in brine 50g 0 0 0 0 0 0 22 0.01 Sweet cornJrozen,boiled 25g 0 0 0 l 1 4 0 0.02 Bean,green,boiled 30 g 0 0 0 1 0 0 0.01 Orange,unspec ,. .3\Vhole 0 0 0 3 0 0 0.04 Weet-bix 15g 0 0 0 2 l 9 0 0.!4 Oats,rollec!,cooked .2cup 0 0 0 l 0 4 0 0.04 Carrot,mature,peeled,boiled 30 g 0 0 0 l 2 0 0 0 02 Sweet com,frozen,boiled 8g 0 0 0 0 0 I 0 0.01 Broccoli, boiled 5g 0 0 0 0 0 0 0 0.00 T omato,common,raw 25 g 0 0 0 0 0 0 0 0.01 Cabbage,comrnon,unsp,boiied 12 g 0 0 0 0 0 0 0 0.00 Cauliflower,boiled 15 g 0 0 0 0 0 0 0 0.01

Ribo Niacin. Vit.C Vit.A Sodium Potass Magnes Calcium Banana,common,raw,peeled .7Averag O.ll 0.88 11.76 12.74 0.98 338.10 !8.62 4.90 Apple,stewed,added sugar 16g 0.00 0.02 0.32 0.00 0.16 10.24 0.48 0.48 Milk, whole,fluid 360m! 0.74 3.34 3.72 178.33 152.32 564.7! 40.87 423.53 Cheese, cheddar 6g 0.00 0.37 0.00 23.40 39.30 4.38 1.80 46.50 Y oghurt,fruit 28g 0.08 0.45 0.00 10.36 16.80 64.40 4.48 47.88 Bread,white,regular !OSlice 0.20 8.68 0.00 0.00 1260.00 308.00 75.60 240.80 Com flakes lOg 0.15 1.05 0.00 1.!0 !19.00 10.40 !.50 0.30 Rice, white,boiled 0.5cup 0.01 Ll4 0.00 0.00 4.75 9.50 12.35 3.80 Pasta, egg, boiled .Scup 0.02 1.30 0.00 0.00 3.00 21.00 8.00 6.00 Margarine,polyunsat,regular 60g 0.01 0.12 0.00 558.00 468.00 12.00 0.60 5.40

,j Potato, pale skin,mashed 90g 0.04 1.17 13.50 5.40 7.20 360.00 !4.40 9.00 ,.:·~ Pumpkin,butternut,peeled,boil 15 g 0.01 0.14 0.90 63.00 0.15 63.75 2.25 3.30

Pea,green,boiled 30g 0.03 0.66 4.20 20.70 0.30 42.00 6.30 5.40 Beef,boneless,unsp,cook, 75%t !80g 0.50 21.24 0.00 1.80 106.20 594.00 41.40 16.20 Chicken,boneless,bake,skin 90g 0.00 2.07 0.00 108.00 40.50 132.30 !2.60 6.30 Tuna,canned in brine 50g 0.05 6.30 0.00 7.50 !95.00 135.00 !5.00 4.00 Sweet com,frozen,boiled 25g 0.0! 0.50 1.25 2.25 2.00 48.75 6.50 1.00 Bean,green,boiled 30g 0.02 0.21 3.90 23.10 0.90 24.00 5.10 9.00 Orange,unspec .3Whole 0.01 0.18 19.03 7.69 0.73 53.07 4.03 10.6! Weet-bix l5g 0.22 2.24 0.00 0.00 58.50 60.00 16.50 4.50 Oats,rolled,cooked .2cup 0.01 0.16 0.00 0.52 0.52 21.32 9.88 3.64 Carrot,mature,peeled,boiled 30 g 0.01 0.27 !.20 468.00 12.30 70.50 3.00 8.70 Sweet corn,frozen,boiled 8g 0.00 0.16 0.40 0.72 0.64 !5.60 2.08 0.32 Broccali,boiled 5g 0.01 0.06 4.25 2.95 !.00 16.25 !.05 1.45 Tomato,common,raw 25 g 0.01 0.20 4.50 14.50 !.50 50.00 2.50 2.00 Cabbage,common,unsp,boiled 12 g 0.00 0.06 4.32 0.72 2.04 35.40 1.68 4.08 Cauliflower,boiled 15 g 0.02 0.15 8.40 0.30 2.!0 45.75 !.80 1.95

Phosp Iron Zinc Ptn(%) Fat(%) Carb(% Ale(%) Others( Banana,common,raw,peeled .7Averag 25.48 0.49 0.20 8 1 89 0 2 Apple,stewed.added sugar !6g 0.80 0.02 0.02 l l 98 0 0 Mi1k,whole,fluid 360 ml 345.51 0.37 1.49 2! 52 28 0 0 Cheese, cheddar 6<>

~ 31.50 0.00 0.22 26 74 0 0 0

Yoghurt, fruit 28 g 37.80 0.03 0.!4 21 26 49 0 5 Bread,white,regular 1 OS lice 252.00 3.36 1.68 14 9 73 0 4 Com flakes lOg 3.80 0.94 0.02 7 2 86 0 5 Rice, white, boiled 0.5cup 32.30 0.29 0.57 7 86 0 5 Pasta, egg, boiled .5cup 770.00 0.30 0.20 16 4 75 0 5 Margarine,polyunsat,regular 60g 6.60 0.00 0.00 0 100 0 0 " Potato, pale skin, mashed 90g 28.80 0.36 0.27 !5 5 75 0 4 Pumpkin,butternut,peeled,boil 15 g 8.55 0.06 0.02 20 !3 64 0 3 Pea,green,boi!ed 30g 24.90 0.33 0.24 40 7 50 0 2 Beef,boneless,unsp,cook,75%t 180g 414.00 558 I 1.52 63 37 0 0 "

~"'"-·--·----·-----··--·-·-----·----~----------~-------·-------------····------·-~··-~----- .. ---~-----.- .. -------··--'"'"""'-··--MALE, NORMAL WINTER 25-May-00- Page4

-------···-·-----~·-··----~~~- .. -··---~-----···"·--·-- --· ·--- -- ·-·---· ·---------~ ........ __ .. , _________ , ________________ , ___ .. .-----------·-------·- .. ----""""'•··--·--~·-"'"

Phosp !roo Zinc Ptn(%) Fat(%) Carb(% AJc(%) Others( Chicken,boneless,bake,skin 90g 58.50 0.90 0.45 12 89 0 0 " Tuna,canned in brine 50g 85.00 0.50 0.45 82 I 8 0 0 0 Sweet com,frozen,boiled 25g !8.25 0.15 0.15 12 9 75 0 4 Bean,green,boiled 30 g 10.20 0.33 0.24 37 l I 51 0 ! Orange, unspec .3Whole 8.78 0.15 0.07 ! 1 2 8! 0 6 Weet-bix l5g 43.50 !.29 0.21 ]4 6 75 0 5 Oats,rolled,cooked .2cup 78.00 0.36 0.16 13 19 64 0 4 Carrot,mature,peeled,boiled 30 g 8.10 0.09 0.06 14 3 80 0 3 Sweet com,frozen,boi!ed 8g 5.84 0.05 0.05 12 9 75 0 4 Broccoli. boiled 5g 3.00 0.05 0.04 79 ll 6 0 4 Tomato,commorl:r~w 25 g 6.00 0.08 0.05 30 7 54 0 9 Cabbage,common,unsp,boiled 12 g 3.84 0.07 0.04 34 6 59 0 I Cauliflower, boiled l5 g 4.80 0.09 0.05 47 9 40 0 4

Mono( Poly(%) Sal(%) Banana,common,raw,peeled .7Averag " 0 0

Apple,stewed,added sugar l6g " 0 0

Milk, whole, fluid 360 ml 28 3 69 Cheese, cheddar 6g 30 3 67 Y oghurt,fruit 28g 30 4 67 Bread,white,regular 10Slice 25 45 30 Corn flakes lOg 22 56 22 Rice, white, boiled 0.5cup " ? ?

Pasta., egg, boiled .5cup 25 50 25 Margarine,polyunsat,regular 60g 32 47 20 Potato, pale skin,mashed 90g " 0 0

Pumpkin,butternut,peeled,boil 15 g 25 0 75 Pea,green,boiled 30 g 0 ? 0

Beef,boneless,unsp,cook, 75%t 180g 46 5 49 Chicken,boneless,bake,skin 90g 52 l3 34 Tuna,canned in brine 50g 25 35 40 Sweet com, frozen, boiled 25g 33 56 ll Bean,green,boiled 30 g 0 " 0

Orange,unspec 3Whole 0 ? 0

Weet-bix 15g 13 69 19 Oats,rolled,cooked .2cup 40 40 20 Carrot,mature,peeled,boiled 30g 0 0 ?

Sweet com,frozen,boiled 8g 33 56 II Broccoli, boiled 5g ? ? ?

Tomato,common,raw 25g 0 0 ?

Cabbage,common,unsp,boiled 12 g ? " ?

Cauliflower, boiled 15 g 0 ? 0

MALE, NOR-l\1AL WINTER 25-May-00- PageS

FEMALE, NORMAL SUMMER (A)

Analyses

Nutrient Avg/Dey RDI %RDI Goal o/oGoal Starus Weight 1807 g

Ener&,:ry 11615kJ #8448 kJ 137%

Energy 2775 kc

Protein* 134.75 g 45 g 299% 45 . .55g NA Exceeds Max. Goal

Total Fat 135.27 g Carbohydrate 257.98 g Alcohol O.OOg

Water 1229 g

Sat Fat 46.27 g Mono. Fat 49.54 g

Poly. Fat 29.l7 g Dietary Fibre* 23.75 g >30g 79% Less than Min. Goal

Total Sugars 67.05 g

Starch 190.9lg

Cholesterol 339.02 mg

Thiamin* 2.21 mg 0.84 mg 261% 0.8 .. L lrng NA Exceeds Max. Goal Riboflavin • 2.32 mg 1.27 mg 183% l.2 .. L7mg NA Exceeds Max. Goal NiacinEq* 52.84 mg 13.52 mg 391% 13 .. 19mg NA Exceeds Max. Goal Vitamin C* 105.56 mg 30.00 mg 352% 30 . .40mg NA Exceeds Max. Goal Total Folate* ? ug 200.00 ug ?0/o Less than RD!

i Total A Eq 1518 ug 750.00 ug 202% >750ug 202% :! Sodium* 2817 mg 920 . .2300mg NA Exceeds Max. Goal

Potassium 3635 mg 1950.00mg 186% l950 . .5460mg NA

Magnesium 310.22 mg 270.00mg 1!5% 270.320mg NA

Calcium 912.3! mg · 800.00 mg 114% >800mg 114%

Phosphorus 1583 mg 1000.00 mg 158% >IOOOmg !58% Iron* 1638mg 12.00mg 137% 7 . .16mg NA Exceeds Max. Goal Zinc 18.43 mg 12.00 mg 154%

Kj from Protein 19.72% >12% 164% Kj from Fat* 43.09% <30% 144% Exceeds Max. Goal Kj from Carbohydrate* 35.54% >58% 6!% Less than Min. Goal Kj from Alcohol 0.00%

Kj from Others 1.65%

Fat as Mono* 39.64% <34% 117"/o Exceeds Max. Goal Fat as Poly 2334 °;0 <33% 71% Fat as Saturated* 37.02% <33% ll2% Exceeds Max. Goal

# - Estimated enersry requirement RD!s based on: Female, 23years, 58kg, l62cm, Light Activity

FEMALE. NORMAL SUMMER (A) 25-May-00 - Page l

Recommended Dietary Intakes

KJ

Ptn

Thiamin

Ritio

Niacin.Eq.

Vit.C

V!t.A

Potass :

Magnes .

Calcium:

Phosp

Iron

Zinc ·=[~~;~~~~~;;;;~===;;;~=~;;,==~~ 0% 100% 200% 300% 400% 500%

Ratio Energy from Protein, Fat, Carbohydrate and Alcohol

Protein

Carb i

Other:

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

FEMALE, NORJ'v!AL SUM\1ER (A) 25-May-00-

,,,,.,,

'"""'

Page2

---··--···---·-··---------------·-------------·------------·--------

Ratio Poly, Mono and Saturated Fats

Poly-23%

Mono-40%

Nutrient Contributions by Food

Weight KJ Kcals Ptn Fat Carb Ale Water Banana,cornmon,raw,peeled .7Averag 98 351 84 2 0 20 0 74 Apple,stewed,added sugar l6g 16 55 13 0 0 3 0 12 Milk, whole,fluid 360ml 372 lOll 241 12 14 17 0 325 Cheese,cheddar 6g 6 101 24 2 2 0 0 2 Y oghurt,fruit 28g 28 113 27 1 1 3 0 22

:c,~ Bread, white,milk IOSlice 280 2912 696 24 6 135 0 106 Cornflakes lOg 10 !58 38 1 0 8 0 0

\.' Rice, white,boiled .05cup 10 50 12 0 0 3 0 7 Pasta, white,boiled 70g 70 348 83 3 0 l7 0 47

""'": Potato,pale skin,mashed l40g 140 391 93 4 1 18 0 110

:t- . .: Pumpkin,butternut,peeled,boil 20g 20 39 9 0 0 2 0 17 Sweet corn,frozen,boiled 10 g 10 43 10 0 0 2 0 7 Pea,green,boiled 20g 20 41 10 1 0 l 0 17 Been,green,boiled 15 g 15 10 2 0 0 0 0 14 Lettuce,common,raw !Leaf 50 14 3 0 0 0 0 48 T omato,cherry ,raw 3Whole 44 23 6 0 0 l 0 41 Coleslaw, commercial 0.25cup 50 199 47 1 2 7 0 39 Beef,boneless,unsp,cook,75%t !80g 180 1489 356 55 15 0 0 109 Chicken,boneless,bake,skin 90g 90 1809 432 12 43 0 0 31 Tuna,eanned in brine 50g 50 229 55 II l 0 0 38 Orange,unspec .3Whole 37 57 14 0 0 3 0 32

,;.._; Oats,rolled,cooked .2cup 52 110 26 I 4 0 45 Weet-bix l5g 15 200 48 2 0 9 0 I Margarine, table, regular 60g 60 !794 429 0 48 0 0 9 Carrot.frozen,boiled 40 g 40 35 8 0 0 2 0 37 Cabbage,common,unsp,boiled l5 g 15 10 2 0 0 0 0 14 Spinach,frozen,boi1ed 10 g 10 9 2 0 0 0 0 9 Broccoli,boiled 5g 5 5 0 0 0 0 4 Cauliflower,boiled 15 g 15 12 3 0 0 0 0 14

Sat Mono Poly Fibre Sugars Starch Cholest Thiamin Banana.,common,raw,peeled .7Averag 0 0 0 2 17 3 0 0.05 Apple,stewed,added sugar 16g 0 0 0 0 3 0 0 0.00

m~''' Milk, whole, fluid 360m! 9 4 0 0 17 0 48 0.!9 Cheese, cheddar 6g 1 0 0 0 0 6 0.00 Y oghun,fruit 28 g 0 0 0 3 0 3 0.01 Bread, white,milk IOSiice 2 8 8 127 0 U2

:~Nl'll

- .. -------~-·-·---------··-··--··-~--~-----~··-··-· ... -........ , .. ~ ..... ._. _____ , ________ ,,,., .. ,_.,, ....... _______ ,_, _____________________ , ________ , _____ ~-··-~"··-·- .. ·~-

·''"''" FEMALE, NORMAL SUMMER (A) ;2.5-May-00 • Page3

.. ----··-·····-···-·~--·~·---"··-·""-~~ ..... _,_, ________ ~-·:---··--------------·--- .. -----~-----.... ____ .. _____ .. __ ,~-~-............. ,_ ....... - .. ---~---·""""""~""'-"~·--.. -· .... --· Sat Mono Poly Fibre Sugars Starch Cholest Thiamin

Cornflakes lOg 0 0 0 0 I 8 0 0.!8 Rice,white,boiled .05cup 0 0 0 0 0 3 0 0.00 Pasta, white,boiled 70g 0 0 0 l 0 17 0 0.0! Potato, pale skin,mashed 140 g 0 0 0 l I 17 0 0.10 Pumpkin,buttemut,peeled,boil 20g 0 0 0 0 I 0 0 0.01 Sweet com,frozen,boi1ed lOg 0 0 0 0 0 2 0 0.01 Pea,green,boiled 20g 0 0 0 l I l 0 0.05 Bean,green,boiled 15 g 0 0 0 0 0 0 0 0.00 Lettuce,common,raw !Leaf 0 0 0 I 0 0 0 0.02 T omato,cherry,raw 3Whole 0 0 0 I l 0 0 0.03 Coleslaw,cornmE:rcial 025cup 0 l I I 7 0 6 0.02 Beef,boneless,un,P,cook, 75%t l80g 7 6 I 0 0 0 I37 0. I6 Chicken,boneless,bake,skin 90g 14 21 5 0 0 0 !I7 0.00 Tuna, canned in brine 50g 0 0 0 0 0 0 22 0.0! Orange,unspec .3Whole 0 0 0 I 3 0 0 0.04 Oats,rolled,cooked 2cup 0 0 0 I 0 4 0 0.04 Weet-bix l5g 0 0 0 2 l 9 0 0.!4 Marga.rine,table,regular 60g 12 15 I8 0 0 0 0 0.00 Carrot,frozen,boiled 40 g 0 0 0 I 2 0 0 0.00 Cabbage,common,unsp,boiled 15 g 0 0 0 0 0 0 0 0.01 Spinach,frozen,boiled 10 g 0 0 0 0 0 0 0 O.OI Broccoli,boiled 5g 0 0 0 0 0 0 0 0.00 Cauliflower, boiled 15 g 0 0 0 0 0 0 0 0.0!

Ribo Niacin. Vit.C VitA Sodium Potass Magnes Calcium Banana,common,raw,peeied .7Averag 0.!1 0.88 1L76 12.74 0.98 338.10 18.62 4.90 App1e,stewed,added sugar 16g 0.00 0.02 0.32 0.00 0. !6 10.24 0.48 0.48 Milk, whole,fluid 360m! 0.74 3_34 3.72 17833 15232 564.71 40.87 423.53 Cheese, cheddar 6g 000 0.37 0.00 23.40 39.30 4.38 !.80 46.50 Y oghurt,fruit 28g 0.08 0.45 0.00 10.36 16.80 64.40 4.48 47.88 Bread, white,milk IOS!ice 0.22 8.96 0.00 0.00 1372.00 448.00 70.00 240.80 Com flakes lOg 0.!5 LOS 0.00 L!O !19.00 10.40 L50 0.30 Rice, white, boiled .05cup 0.00 OJ l 0.00 0.00 0.48 0.95 1.24 038 Pasta, white,boiled 70g 0.01 0.91 0.00 0.00 1.40 !4.00 6.30 4.90 Potato,pale skin,mashed 140 g 0.06 L82 21.00 8.40 11.20 560.00 22.40 14.00 Pumpkin,buttemut,peeled,boil 20 g 0.02 0.18 1.20 84.00 0.20 85.00 3.00 4.40 Sweet corn,frozen~boiled 10 g 0.00 0.20 0.50 0.90 0.80 !9.50 2.60 0.40 Pea,green,boiled 20g 0.02 0.44 2.80 13.80 0.20 28.00 4.20 3.60 Bean,green,boiled 15 g 0.01 OJ! L95 11.55 0.45 !2.00 2.55 4.50 Lettuce,com.mon,raw !Leaf 0,02 0.25 2.00 7.50 !!.50 115.00 4.00 8.00 Tomato,cheny,raw 3\Vhole 0.02 0.49 !2.43 36.41 4.44 !06.56 533 4.88 Coleslaw,commercial 0.25cup 0.01 0.20 10.00 33.50 135.00 80.00 650 17.50 Beef,boneiess,unsp,cook, 75%t !80g 0.50 21.24 0.00 L80 106.20 594.00 4!.40 16.20 Chicken,boneless,bake,skin 90g 0.00 2.07 0.00 108.00 40.50 132.30 12.60 6.30 Tuna.,canned in brine 50g 0.05 6.30 0 00 7.50 195.00 135.00 15.00 4.00 Orange,unspec .3Whole 0.0! 0.18 !9.03 7.69 0.73 53.07 4.03 .10.61 Oats.rolled,cooked .2cup 0.01 0.16 0.00 0.52 0.52 21.32 9.88 3.64 Weet-bix l5g 0.22 2.24 0.00 0.00 5850 60.00 16.50 4.50 M argar:ine, table_regular 60g 0 00 0.06 0.00 576.00 516.00 !3.20 0.60 4.20 Carrotfrozen,boiled 40g 0.02 0.28 0.40 276.00 17.60 30.80 3.60 10_40 Cabbage,common.unsp,boiled 15 g 0.01 0.08 540 0.90 2.55 44.25 2.10 5.10 Spinach,frozen,boiled 10 g 0.01 0.26 0.40 114.00 10.00 28.00 5.80 17.00 Broccoli, boiled 5 g 0.01 0.06 4.25 2.95 LOO 16.25 1.05 145 Cauliflower, boiled 15 g 0.02 0.15 840 0.30 2.10 45.75 1.80 1.95

Phosp Iron Zinc Ptn(%) Fat(%) Carb(% Ale(%) Others( Banana,comrnon.,raw,peeled .7Averag 2548 0_49 0.20 8 I 89 0 2 Apple,stewed,added sugar 16g 0.80 0.02 0.02 I 1 98 0 0 Milk, whole,fluid 360m! 345.51 037 1.49 21 52 28 0 0 Cheese, cheddar 6g 31.50 000 0.22 26 74 0 0 0 Yoghurt,fru.it 28 g 37.80 0.03 0.14 21 26 49 0 5 Bread, white, milk !OSlice 252.00 3.08 1.96 14 8 74 0 4 Com flakes lOg 3.80 0.94 0,02 7 2 86 0 5 Rice, white. boiled .05cup '0' .) __ _, 0.03 0.06 7 I 86 0 5

- ~ - .. -----""""'~---· .. ·~--------------.... ---·-··------- ·--~ .. -·--~·------·- .. ··--~-----------·------· -·-·-·----....... ________ , _____ .. __ ,..,_, _____ ,.~-·--·

FEMALE, NORMAL SUMMER (A) 25-May-00- Page4

··--.. -··--·-···~-----~·-·"----··-··--··-------------·-· ·-------........ _,_,. ________ .. ~----- .. ·-·--·-- ......... -----'"-'"''"

Pbosp Iron Zinc Ptn(%) Fat(%) Carb(% Ale(%) Others( Pasta. white,boiied 70g 38.50 0.28 0.!4 14 2 79 0 5 Potato,pale skin,mashed 140 g 44.80 0.56 0.42 15 5 75 0 4 Pumpkin,buttemut,peeied,boil 20g 1!.40 0.08 0.02 20 13 64 0 3 Sweet com.,frozen,boiled 10 g 7.30 0.06 0.06 12 9 75 0 4

Pea,green,boiled 20g I6.60 0.22 O.I6 40 7 50 0 2 Bean,green,boiled IS g 5.10 0.!7 0.12 37 11 51 0 I Lettuce,common,raw !Leaf !3.50 0.30 0.10 57 14 24 0 6 I omato,cherry ,raw 3Whole 9.77 0.22 0.09 16 7 68 0 9 Coleslaw,commercia! 0.25cup !8.00 0.20 0.!0 9 37 54 0 0 Beef,boneiess,unsp,cook, 75%t l80g 4!4.00 5.58 11.52 63 37 0 0 0

Chicken,bonei.Ss,bake,skin 90g 58.50 0.90 0.45 I2 89 0 0 0

Tuna,.canned in brine 50g 85.00 0.50 0.45 82 18 0 0 0 Orange,unspec .3Whole 8.78 0.15 0.07 11 2 81 0 6 Oats,rolled,cooked .2cup 78.00 0.36 0.16 13 19 64 0 4

Weet-bix l5g 43.50 !29 0.21 14 6 75 0 5 Margarine,table,regular 60g 7.80 0.00 0.00 0 100 0 0 0

Carrot,frozen,boiled 40g 4.80 0.12 0.04 12 4 82 0 2 Cabbage,common,unsp,boiled 15 g 4.80 0.09 0.05 34 6 59 0 Spinach,frozen,boiled 10 g 4.90 0.2I 0.1! 66 2I 12 0 Broccoli, boiled Sg 3.00 0.05 0.04 79 J I 6 0 4 Cauliflower,boiled 15 g 4.80 0.09 0.05 47 9 40 0 4

Mono( Poly(%) Sat(%) Banana,common,raw,peeled .7Averag 0 0 0

Apple,stewed,added sugar 16g 0 0 0

Milk, whole,fluid 360 rnl 28 3 69 Cheese, cheddar 6g 30 3 67 Y oghurt,frult 28g 30 4 67 Bread, white,milk lOS lice 24 47 29 Com flakes lOg 22 56 22 Rice, white, boiled .OS cup 0 0 0

~;~ Pasta, white,boiled 70g 0 100 0 Potato,pale skin,mashed 140 g ? 0 0

Pumpkin,buttemut,peeled,boil 20g 25 0 75 Sweet com,frozen,boiled lOg 33 56 ll Pea,green,boiled 20g ? ? 0

Bean~gree~boiled 15 g ? 0 ?

'- -· Lettuce,common,raw !Leaf ? ? ?

Tomato,cheny,raw 3Whole ? ? 0

Coleslaw, commercial 0.25cup 26 58 16 Beef,boneless,unsp,cook, 75%! l80g 46 5 49 Chicken,boneless,bake,skin 90g 52 13 34 Tuna,canned in brine 50g 25 35 40 Orange,unspec .3Whole ? 0 ?

Oats,rolled,cooked .2cup 40 40 20 Weet-bix !Sg 13 69 19 Margarine, table,regular 60g 33 40 27 Carrot,frozen,boiled 40g 0 ? ?

Cabbage,common,unsp,boiled 15 g ? 0 ?

Spinach,frozen,boiled 10 g ? ? 0

Broccoli, boiled Sg 0 0 ?

Cauliflower, boiled 15 g ? ? ?

·;:,,.,

FEMALE, NORMAL SUMMER (A) PageS

FEMALE, NORMAL SUMMER (B)

Analyses

Nutrient Avg!Day RDl o/.;RI}l Goal %Goal Status

Weight 2065 g

Energy !2317 kJ #8448 kJ 146%

Energy 2942 kc

Protein* 143.27 g 45 g 3!8% 45 .. 55g NA Exceeds Max. Goal

Total Fat 145.07 g

Carbohydrate 270.1! g

Alcohol O.OOg

Water 1455 g

Sat. Fat 52.72g

Mono. Fat 52.12 g

Poly. Fat 29.42 g

Dietary Fibre* 23.75 g >30g 79% Less than Min. Goal

Total Sugars 79.17 g

Starch 190.91 g

Cholesterol 372.56mg

Thiamin* 2.34 mg 0.84 mg 276% 0.8 .. l.lmg NA Exceeds Max. Goal

Riboflavin* 2.84mg !.27 mg 224% l.2 .. L7mg NA Exceeds Max. Goal

NiacinEq* 55.16 mg 13.52 mg 408% l3 .. l9mg NA Exceeds Max. Goal

Vitamin C* 108.14 mg 30.00 mg 360"/o 30 . .40mg NA Exceeds Max. Goal

Total Folate* ?ug 200.00 ug ?% Less than RD!

Total A Eq 1641 ug 750.00 ug 219% >750ug 219%

Sodium* 2923 mg 920 .. 2300mg NA Exceeds Max. Goal

Potassium 4027mg 1950.00 mg 207% 1950 . .5460mg NA

Magnesium* 338.60mg 270.00 mg 125% 270 .. 320mg NA Exceeds Max. Goal

Calcium 1206 mg 800.00 mg 151% >800mg 151%

Phosphorus !823 mg 1000.00 mg 182% >1000mg 182%

Iron* 16.64 mg 12.00 mg 139% 7 .. 16mg NA Exceeds Max. Goal

Zinc I9.47mg 12.00 mg 162%

Kj from Protein !9.77% >12% 165%

Kj ftom Fat* 43.58% <30% 145% Exceeds Max. Goal

Kj from Carbohydrate* 35.09% >58% 60% Less than Min. Goal

Kj from Alcohol· 0.00%

Kj from Others 1.56%

Fat as 1'v1ono* 38.82% <34% 114% Exceeds Max. Goal

Fat as Poly 21.92% <""01 ..}..} /0 66%

Fat as Saturated* 39.27% <33% 119% Exceeds Max. Goal

#- Estimated energy requirement RD!s based on: Female, 23years, 58kg, l62cm, Light Activity

FEMALE, NORMAL SUMMER (B) 25-May-00- Page i

Recommended Dietary Intakes

0% 100% 200% 300% 400% 500%

' ; Ratio Energy from Protein, Fat, Carbohydrate and Alcohol

Protein

Fat

Other

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

FEMALE, NORMAL SUMMER (B) 25-May-00- Page2

Ratio Poly, Mono and Saturated Fats

Poly-22%

Mono-39%

Nutrient Contributions by Food

Weight KJ Kcals Pin Fat Carb Ale Water Banana,common,raw,peeled .7Averag 98 351 84 2 0 20 0 74 App1e,stewe~added sugar l6g 16 55 13 0 0 3 0 12 Milk,who1e,fluid 610 ml 630 1712 409 21 24 30 0 551 Cheese, cheddar 6g 6 !OJ 24 2 2 0 0 2 Y oghurt,fruit 28 g 28 113 27 1 l 3 0 22 Brea~ white,milk lOSlice 280 2912 696 24 6 !35 0 106 Com flakes lOg 10 !58 38 I 0 8 0 0 Rice,white,boiled .05cup 10 50 12 0 0 3 0 7 Pasta, white, boiled 70g 70 348 83 3 0 l7 0 47 Potato,pale skin,mashed 140 g 140 391 93 4 l 18 0 llO Pumpkin,buttemut,peeled,boil 20g 20 39 9 0 0 2 0 l7 Sweet com,frozen,boiied !0 g 10 43 10 0 0 2 0 7 Pea,green,boiled 20g 20 41 10 I 0 I 0 17 Bean,green,boiled IS g 15 10 2 0 0 0 0 14 Lettuce,common,raw !Leaf 50 14 3 0 0 0 0 48 T omato,cherry ,raw 3Whole 44 23 6 0 0 l 0 41 Coles!aw,commercial 0.25cup 50 199 47 I 2 7 0 39 Beef,boneless,unsp,cook,75%t l80g !80 !489 356 55 15 0 0 109 Chicken,bone1ess,bake,skin 90g 90 1809 432 12 43 0 0 31 TW1a,canned in brine 50g 50 229 55 ll l 0 0 38 Orange,unspec .3Whole 37 57 14 0 0 3 0 '? "-Oats,rolled.cooked 2cup 52 l l () 26 l l 4 0 45 \Veet-bix i5g !5 200 48 2 0 9 0 l Margarine,table,regular 60g 60 1794 429 0 48 0 0 9 Carrot,frozen,boiled 40g 40 35 8 0 0 2 0 37 Cabbage,com..-non,unsp.boiled l5 g 15 10 2 0 0 0 0 14 Spinach,frozen,boiled 10 g 10 9 2 0 0 0 0 9 Brocco1i.boi1ed 5 " 5 5 l 0 0 0 0 4 - ~

Cauliflower,boi1ed 15 g 15 12 3 0 0 0 0 14

Sat Mono Poly Fibre Sugars Starch Cho1est Thiamin Banana,common.raw,peeled .7Averag 0 0 0 2 17 3 0 0.05 App!e,stewed,added sugar 16g 0 0 0 0 3 0 0 0.00 Mi1k.who1e.fluid 610ml 16 6 l 0 30 0 82 0.31 Cheese, cheddar 6g 1 l 0 0 0 0 6 0.00 Yoghurt. fruit 28 g 1 0 0 0 3 0 3 0.01 B rea~ v-A:tite,milk 1 OS lice I I 2 8 8 127 0 l 12

. ~·-·-- . " -· -··-~ - ~----·-------- .. ··-··· .. ---~--~""" ____ ,_ ·-··-·-"'"""""~---- .. ~---~·-"-- ··-"" "" ... --- ~--· ··--· "'"' ,_,., -·-··-·-·-··--- ... ~--·-· --·----- .. --·-~--~--·- __ , _______ ,,_. ........ ._ ...

FEMALE, NOR,'V!AL SUMMER (B) 25-May-00- Page 3

~·- ·-·-··--·-··· __ ,, ,_,,_ ---·--·· .. -----·-----.. --------·-·----·----·-·--·-""--·~

Sat Mono Poly Fibre Sugazs Starch Coolest Thiamin

Corn flakes lOg 0 0 0 0 1 8 0 0.18

Rice, white, boiled .05cup 0 0 0 0 0 3 0 0.00

Pasta_ white,hoi1ed 70g 0 0 0 l 0 17 0 0.01

Potato,pale skin, mashed 140 g 0 0 0 1 17 0 0.10

Pumpkin,buttemut,pee1ed,boil 20g 0 0 0 0 1 0 0 0.01

Sweet com,frozen,hoiled JOg 0 0 0 0 0 2 0 0.01

Pea_green,hoiled 20g 0 0 0 1 J 1 0 0.05

Bean,green,boiled 15 g 0 0 0 0 0 0 0 0.00

Lettuce, common., raw !Leaf 0 0 0 J 0 0 0 0.02

T omato,cherry,r~w 3Who1e 0 0 0 1 0 0 0.03

Coleslaw,cominen;ial 0.25cup 0 1 l 7 0 6 0.02 Beef,boneless,unsp~cook,75%t 180g 7 6 0 0 0 137 0.16 Chicken,boneless,bake,skin 90g 14 21 5 0 0 0 117 000 Tuna..,canned in brine 50g 0 0 0 0 0 0 22 0.01

Orange,unspec .3Whole 0 0 0 l 3 0 0 0.04 Oats,rolled,cooked .2cup 0 0 0 0 4 0 0.04

Weet-bix lSg 0 0 0 2 1 9 0 0.14

Margarine,table.regular 60g 12 15 18 0 0 0 0 0.00 Carro~frozen,boiled 40g 0 0 0 1 2 0 0 0.00 Cabbage,common,unsp,boiled 15 g 0 0 0 0 0 0 0 0.01 Spinach,frozen,boiled 10 g 0 0 0 0 0 0 0 0.0!

Broccoli, boiled 5g 0 0 0 0 0 0 0 000 Cauliflower, boiled 15 g 0 0 0 0 0 0 0 0.01

Riho Niacin. Vit.C Vit.A Sodium Potass Magnes Calcium Banana,common,raw,peeled .7Averag 0.11 0.88 11.76 12.74 0.98 338.!0 18.62 4.90

Apple,stewed,added sugar 16g 0.00 0.02 0.32 0.00 0.16 !0.24 0.48 0.48 Milk, whole, fluid 610 ml 1.26 5.67 6.30 302.17 258.10 956.87 69.25 717.65 Cheese, cheddar 6g 0.00 0.37 0.00 23.40 39.30 4.38 180 46.50 Y oghurt,fruit 28g 0.08 0.45 0.00 10.36 16.80 64.40 4.48 47.88 Bread, white,milk lOS lice 0.22 8.96 000 0.00 1372.00 448.00 70.00 240.80 Com flakes lOg 0.15 1.05 0.00 l.!O 119.00 1040 !.50 0.30

':;~ Rice, white, boiled .05cup 0.00 0.11 0.00 0.00 0.48 0.95 1.24 0.38 Pasta, white,boi1ed 70g 0.01 0.9! 0.00 0.00 1.40 14.00 6.30 4.90 Potato,pale skin,mashed 140 g 0.06 1.82 21.00 8.40 11.20 560.00 22.40 !4.00 Pumpkin,buttemut,peeled,hoil 20g 0.02 0.18 !.20 84.00 0.20 85.00 3.00 4.40

"'., Sweet corn,frozen,boiled lOg 0.00 0.20 0.50 0.90 0.80 19.50 2.60 0.40 Pea,green,hoiled 20g O.o2 0.44 2.80 !3.80 0.20 28.00 4.20 3.60 Bean,green,hoiled 15 g. 0.01 O.ll !.95 1!.55 0.45 12.00 2.55 4.50 Lettuce,common,raw !Leaf 0.02 0.25 2.00 7.50 11.50 115.00 4.00 8.00 Tomato, cherry ,raw 3Whole 0.02 0.49 12.43 36.4! 4.44 106.56 5.33 4.88 Coleslaw,commercial 0.25cup 0.01 0.20 !000 33.50 135.00 80.00 6.50 17.50 Beef,boneless,unsp,cook,75%t l80g 0.50 2124 0.00 180 !06.20 594.00 41.40 16.20 Chicken,boneless.bake,skin 90g 0.00 2.07 0.00 108.00 40.50 !32.30 12.60 6.30 Tuna, canned in brine 50g 0.05 6.30 0 00 7.50 !95.00 135.00 15.00 4.00 Orange.unspec .3Whole 0.01 0.!8 .!9 03 7.69 0.73 53.07 4.03 10.61 Oats,rolled.cooked .2cup 0.01 0.16 0 00 0.52 0.52 21.32 9.88 3.64 Weet-bix 15g 0.22 2.24 0.00 000 58.50 60.00 !6.50 4.50 Margarine,table.regular 60g 0.00 0.06 0.00 576.00 516.00 13.20 0.60 4.20 Carrot,frozen,boiled 40g 0.02 0.28 0.40 276.00 17.60 30.80 3.60 10.40 Cabbage,common,unsp,boiled l5 g 0.01 0.08 5.40 0.90 2.55 44.25 2.10 5.10 Spinach,frozen,boiled 10 g 0.01 0.26 0.40 114.00 !000 28.00 5.80 17.00 Broccoli, boiled 5g 0.0! 0.06 4.25 2.95 !.00 16.25 1.05 1.45 Cauliflower,boiled 15 g 0.02 0.15 840 0.30 2.10 45.75 !.80 1.95

Phosp Iron Zinc Ptn(%) Fat(%) Carb(% Ale(%) Others( Banana.common,raw,peeled .7Averag 25.48 0.49 0.20 8 I 89 0 2 Apple,stewed,added sugar 16g 0.80 0.02 0.02 l 98 0 0 Milk. whole,fluid 6!0ml 585.45 0.63 2.52 2! 52 28 0 0

'''-'ill\' Cheese, cheddar 6g 3150 0.00 0.22 26 74 0 0 0 Y oghurt,fruit 28g 37.80 0.03 0.14 21 26 49 0 5 Bread,white,milk lOS! ice 252.00 3.08 1.96 14 8 74 0 4 Com flakes IOg 3.80 0.94 0.02 7 2 86 0 5 Rice. 'Nhite,boiled .05cup 3.23 0.03 0.06 7 86 0 5

·~······--- .. ~·~·· .. ·-·---·-.. ·-"·--~ .... -.... - .. -_, __ . .,_,,,,._,,,_,, __ _, __ ,_ ....... •~·-"""""'"""" w-- ,,.,_,. .. , .. , .. , _ _, ......... -........... ···-.-.... ~'-"'"""~ ···-.. -........... -~, "' .. ,,._, _____ ,,., .. "

FEMALE, NORMAL SUMMER (B) 25cMay-00 • Page4

,,,,.,,;

-----·-·- .. ··--·---"'-"'-·------·------··---·--·-----.. -·--·-·------·-·-----·---""---··-·"---·-----.. ···

Phosp Iron Zinc Ptn(%) Fat(%) Carb(% Ale(%) Others( Pasta. white,boiled 70g 38.50 0.28 0.14 14 2 79 0 5 Potato,pale skin,mashed 140 g 44.80 0.56 0.42 15 5 75 0 4 Pumpkin,buttemut,peeled,boil 20g !1.40 0.08 0.02 20 13 64 0 3 Sweet com,frozen,boiled 10 g 730 0.06 0.06 12 9 75 0 4 Pe~green,boiled 20 g 16.60 0.22 0.16 40 7 50 0 2 ,,,;,,,,, Bean,green,boiled 15 g 5.10 0.17 0.12 37 11 51 0 1 Lettuce, common, raw !Leaf !3.50 0.30 0.10 57 14 24 0 6 Tomato,cherry,raw 3Whole 9.77 0.22 0.09 16 7 68 0 9 Coleslaw,commercial 0.25cup 18.00 0.20 0.10 9 37 54 0 0 Beef,boneless,unsp,cook, 75%t 180g 414.00 5.58 11.52 63 37 0 0 0

Chicken,boneless,~ake,skin 90g 58.50 0.90 0.45 12 89 0 0 " Tuna,canned in brine 50g 85.00 0.50 0.45 82 18 0 0 0 Orange,unspec .3Whole 8.78 0.15 0.07 11 2 81 0 6 Oats,rolled,cooked .2cup 78.00 0.36 0.16 13 19 64 0 4 Weet-bix l5g 43.50 !.29 0.21 14 6 75 0 5 Margarine?table,regular 60g 7.80 0.00 0.00 0 100 0 0 0

Carrot,frozen,boiled 40 g 4.80 0.12 0.04 12 4 82 0 2 Cabbage,common,unsp,boiled 15 g 4.80 0.09 0.05 34 6 59 0 1 Spinach, frozen, boiled 10 g 4.90 0.21 0.11 66 21 p 0 I Broccoli,boiled Sg 3.00 0.05 0.04 79 11 6 0 4 Cauliflower, boiled 15 g 4.80 0.09 0.05 47 9 40 0 4

Mono( Poly(%) Sat(%) Banana,common,raw,peeled .7Averag 0 0 ?

Apple,stewed,added sugar 16g 0 " ?

Milk, who!e,fluid 6!0m! 28 3 69 Cheese, cheddar 6g 30 3 67 Y oghurt,fruit 28 g 30 4 67 Bread, white,milk JOS!ice 24 47 29 Corn flakes lOg 22 56 22 Rice, white,boiled .05cup 0 0 0

Pasta, white,boiled 70g 0 100 0 Potato,pale skin,mashed 140 g ? ? 0

Pumpkin,butternut,peeled,boil 20 g 25 0 75 Sweet com,frozen,boiled 10 g 33 56 11 Pea,green,boiled 20g ? ? " Bean,green,boi!ed 15 g ? ? " Lettuce,common,raw !Leaf " 0 " T omato,cherry ,raw 3Who!e 0 ? ?

Coleslaw,commercial 0.25cup 26 58 !6 Beef,bone!ess,unsp.cook,75%t l80g 46 5 49 Oicken,boneless,bake,skin 90g 52 13 34 Tuna,ca;."'lned in brine 50g 25 35 40 Orange, unspec 3\Vhole 0 ,,

" Oats, rolled, cooked .2cup 40 40 20 Weet-bix l5g !3 69. !9 Margarine.table,regular 60g 33 40 27 Carrot,frozen,boiled 40 g 0 0 " Cabbage,common,unsp,boiled 15 g 0 ? 0

Spinach,frozen.boiled lOg 0 0 0

Broccoli,boiled 5g ., ,, 0

Cauliflower, boiled iS g 0 ? ?

FEMALE, NOR!v!AL SUMMER (B) 25-May-00- PageS

FEMALE, NORMAL WINTER (A)

Analyses

Nutrient Avg/Day RDI o/oRDI Goal %Goal Status

Weight 1773 g

Energy !2007 kJ #8448 kJ 142%

Energy 2868 kc

Protein* !37.49 g 45 g 306% 45 .. 55g NA Exceeds Max. Goal

Total Fat 134.60 g

Carbohydrate 278.67 g Alcohol O.OOg

Water 1178 g

Sat. Fat 43.36g

Mono. Fat 48.94 g

Poly. Fat 32.01 g

Dietary Fibre* 22.32 g >30g 74o/o Less than Min. Goal

Total Sugars 57.91 g

Starch 220.73 g

Cholesterol 333.02 mg

Thiamin* 2.24 mg 0.84mg 265% 0.8 .. l.1mg NA Exceeds Max. Goal

Riboflavin* 2.27 mg 1.27 mg 179% L2 .. L7mg NA Exceeds Max. Goal

Niacin Eq* 53.10 mg 13.52 mg 393% l3 .. l9mg NA Exceeds Max. Goal

VitaminC* 81.65 mg 30.00 mg 272% 30.AOmg NA Exceeds Max. Goal

Total Folate* ?ug 200.00 ug ?0/o Less than RD!

•J. Total A Eq 1511 ug 750.00 ug 201% >750ug 201%

Sodium* 2496 mg 920 .. 2300mg NA Exceeds Max. Goal

Potassium 3!10mg 1950.00 mg 160% 1950 .. 5460mg NA

Magnesium 310.36mg 270.00 mg 115% 270 . .320mg NA

Calcium 871.05 mg 800.00 mg 109% >800mg 109%

Phosphorus 23!6mg 1000.00 mg 232% >lOOOmg 232%

Iron* 16.23 mg !2.00 mg 135% 7 .. !6mg NA Exceeds Max. Goal

Zinc 18.57 rng 12.00 mg 155%

Kj from Protein 19.47% >12% I62%

Kj from Fat* 4l.48% <30% 138% Exceeds Max. Goal

Kj from Carbohydrate* 37.13% >58% 64% Less than Min. Goal

Kj from Alcohol 0.00%

KJ from Others 1.92%

Fat as Mono* 39.37% <34% 116% Exceeds Max. Goal

Fat as Poly 25.75% <33% 78%

Fat as Saturated* 34.88% <33% !06% Exceeds Max. Goal

#- Estimated enerh'Y requirement RDls based on: Female, 23years, 58kg, l62cm, Light Activity

'"'·'""

FEMALE. NORMA.L WINTER (A) 25-May-00- Pagel

Recommended Dietary Intakes

KJ

Ptn

Thiamin

Ribo

Niacin.Eq.

Vit.C

Vit.A ·

Potass

Magnes =~~~~ Calcium.

Phosp ··--r-~~

Iron ••. -~~~~~! Zinc -

0% 100% 200% 300% 400%

Ratio Energy from Protein, Fat, Carbohydrate and Alcohol

Protein

Other

500%

0% 1 0% 20% 30% 40% 50% 60% 70% 80% 90% 1 00%

FEMALE, NOfu\,!AL WINTER (A) 25-May-00-

1MI4

"''"~

Page 2

Ratio Poly. Mono and Saturated Fats

Poly-26%

Sat-35%

Mono-39%

Nutrient Contributions by Food

Weight KJ Kcals Ptn Fat Carb Ale Water Banana,cornmon,raw,peeled .7Averag 98 351 84 2 0 20 0 74 Apple,stewed,added sugar !6g 16 55 13 0 0 3 0 12 Milk,whole,fluid 360 ml 372 I 011 241 12 14 !7 0 325 Cheese, cheddar 6g 6 101 24 2 2 0 0 2 Y oghurt,fruit 28 g 28 !13 27 1 3 0 22

'~·~ Bread, white,regular 10Slice 280 2912 696 24 7 132 0 107 Com flakes JOg 10 !58 38 I 0 8 0 0 Rice, white,boiled 0.5cup 95 497 119 2 0 27 0 66 Pasta,egg,boiled .5cup 100 547 131 5 1 26 0 65 Margarine,polyunsat,regular 60g 60 1794 429 0 48 0 0 9 Potato, pale skin.mashed 90g 90 251 60 2 0 12 0 71 Pumpkin, butternut, peeled, boil 15 g 15 29 7 0 0 l 0 13 Pea,.green,boiled 30 g 30 61 15 I 0 2 0 25 Beef,boneless,unsp,cook, 75%t J80g 180 1489 356 55 15 0 0 109 Chicken.boneless,bake,skin 90g 90 !809 432 !2 43 0 0 3! Tuna,.canned in brine 50g 50 229 55 I! l 0 0 38 Sweet cornJrozen,boiled 25g 25 !07 25 l 0 5 0 !9 Bean,green,boiled. 30g 30 2! 5 0 0 I 0 28 Orange.unspec .3Wbole 37 57 !4 0 0 3 0 32 Weet-bix 15g !5 200 48 2 0 9 o· l Oats.rolled.cooked .2cup 52 !10 26 1 l 4 0 45 Carrot.mature,peeled.boil.ed 30 g 30 34 8 0 0 2 0 26 Sweet com.frozen,boiled 8g 8 34 8 0 0 2 0 6 Broccoli. boiled 5g 5 5 0 0 0 0 4 T omato,comrnon.raw 25 g 25 !4 3 0 0 0 0 24 Cabbage,common,unsp,boiled I2g !2 8 2 0 0 0 0 II Cauliflower.boiled ]5 g 15 12 3 0 0 0 0 !4

,j.,,, Sat Mono Poly Fibre Sugars Starch Cho!est Thiamin Banana,common.raw.peeled .7Averag 0 0 0 2 !7 3 0 0.05 Apple,stewed..added sugar 16g 0 0 0 0 3 0 0 0.00 Milk,whole.fluid 360m! 9 4 0 0 !7 0 48 0.!9 Cheese, cheddar 6g I l 0 0 0 0 6 0 00 YogJmrt.fruit 28 g 0 0 0 3 0 3 0.0! Bread,white,regular !OS!ice 2 I 3 8 6 !27 0 112 Corn f1akes lOg 0 0 0 0 l 8 0 0.!8 Rice. white, boiled 0.5cup 0 0 0 I 0 27 0 0.03

. ... ..... . ............ _ .. ""·--·-·-· ........... ~"··---....... ,_ ,..,,~-----~·-··-"·"~--

'"'"""" ________ ---------·---------------- .............. - ...................... ·--···------.. --;'),'•0 FEMALE, NORMAL WINTER (A) 25-May-00- Page3

------·-····----- --- -----··-·""'"'-""--~----·--·---·-·-------· _________ , _________________ .. _ .. _______________________ , ___ ., _____ .. ~---·-· ....

Sat Mooo Poly Fibre Sugars Starch Cholest Thiamin Pasta, egg, boiled .5cup 0 0 0 I 0 26 0 0.05 Margarine,polyunsat,regular 60g 9 15 22 0 0 0 0 0.00 Potato, pale skin,mashed 90g 0 0 0 I I II 0 0.06 Pumpkin,buttemut,peeled,hoil 15 g 0 0 0 0 1 0 0 0.01 Pea,green,boiled 30 g 0 0 0 2 1 1 0 007 Beef, boneless, unsp,cook. 75%t 180g 7 6 I 0 0 0 137 0.16 Chicken,boneless,bake,skin 90g 14 21 5 0 0 0 117 0.00 Tuna. ca.-med in brine 50g 0 0 0 0 0 0 22 0.01 Sweet com,frozen,boi1ed 25g 0 0 0 1 1 4 0 0.02 Bean~green,boil~.d 30 g 0 0 0 I I 0 0 0.01 Orange,unspeC 3Who1e 0 0 0 1 3 0 0 0.04 Weet-bix 15g 0 0 0 2 1 9 0 0.14 Oats,rolled,cooked .2cup 0 0 0 1 0 4 0 0.04 Carrot,mature,peeled,hoiled 30 g 0 0 0 1 2 0 0 0.02 Sweet co~frozen,boiled 8g 0 0 0 0 0 1 0 0.01 Broccoli, boiled 5g 0 0 0 0 0 0 0 0.00 Tomato,common,raw 25 g 0 0 0 0 0 0 0 0.01 Cabbage,common,unsp,boiled 12 g 0 0 0 0 0 0 0 0.00 Cauliflower,boi1ed 15 g 0 0 0 0 0 0 0 0.01

Riho Niacin. VitC Vit.A Sodium Potass Magnes Calcium Banana,comrnon,raw,peeled .7Averag 0.11 0.88 11.76 12.74 0.98 338.10 18.62 4.90 Apple,stewed,added sugar 16g 0.00 0.02 0.32 0.00 0.16 10.24 0.48 0.48 Milk,whole,fluid 360m! 0.74 3.34 3.72 178.33 152.32 564.71 40.87 423.53 Cheese, cheddar 6g 0.00 0.37 0.00 23.40 39.30 4.38 1.80 46.50 Yoghurt, fruit 28 g 0.08 0.45 0.00 10.36 16.80 64.40 4.48 47.88 Bread,white.reguiar IOS1ice 0.20 8.68 0.00 0.00 1260.00 308.00 75.60 240.80 Com flakes 10g 0.15 !.05 0.00 l.IO ll9.00 10.40 1.50 0.30 Rice,white,boi1ed 0.5cup 0.01 1.14 0.00 000 4.75 9.50 12.35 3.80 Pasta,egg,boiled .5cup 0.02 1.30 0.00 0.00 3.00 2!.00 8.00 6.00 Margarine,polyunsat,regular 60g 0.0! 0.12 0.00 558.00 468.00 !2.00 0.60 5.40 Potato, pale skin,mashed 90g 0.04 1.17 !3.50 5.40 7.20 360.00 14.40 9.00 Pumpkin,buttemut,pee1ed,boil 15 g 0.0! 0.14 0.90 63.00 0.!5 63.75 2.25 3.30 Pea,green,boiled 30g 0.03 0.66 4.20 20.70 0.30 42.00 6.30 5.40 Beef,boneless,unsp,cook,75%t 180g 0.50 21.24 0.00 1.80 !06.20 594.00 4!.40 !6.20 Chicken,bone1ess,bake,skin 90g 0.00 2.07 0.00 108.00 40.50 !32.30 12.60 6.30 T una,canned in brine 50g 0.05 6.30 0.00 7.50 !95.00 !35.00 !5.00 4.00 Sweet com,frozen,boiled 25g 0.01 0.50 !.25 2.25 2.00 48.75 6.50 1.00 Bean,green,boiled 30 g 0.02 0.21 3.90 23.10 0.90 24.00 5.10 9.00 Orange, unspec .3Who1e 0.01 0.18 19.03 7.69 0.73 53.07 4.03 10.6! Weet-bix l5g 0.22 2.24 0.00 0.00 58.50 60.00 16.50 4.50 Oats.rolled,cooked .2cup 0.01 0.16 0.00 0.52 0.52 21.32 9.88 3.64 Carrot,mature,peeled,boiled 30 g 0.01 0.27 1.20 468.00 12.30 70.50 3.00 8.70 Sweet com,frozen.botled 8 <>

~ 0.00 0.16 0.40 0.72 0.64 15.60 2.08 0.32

Broccoli, boiled 5g 0.01 0.06 4.25 2.95 1.00 16.25 1.05 1.45 Tomato.common.raw 25 g 0.01 0.20 4.50 14.50 1.50 50.00 2.50 2.00 Cabbage,common.unsp.boiled 12 g 0.00 0.06 4.32 0.72 2.04 3540 1.68 4.08 Cauliflower.boiled 15 g 0.02 0.15 8.40 0.30 2.10 45.75 1.80 1.95

Phosp Iron Zinc Ptn(%) Fat(%) caro(% Ale(%) Others{ Banana,_common.raw,peeled .7Averag 25.48 0.49 0.20 8 l 89 0 2 Apple.stewed,added sugar l6g 0.80 0.02 0.02 l I 98 0 0 Milk, whole, fluid 360m! 345.51 0.37 1.49 21 52 28 0 0 Cheese, cheddar 6<>

~ 31.50 0 00 0.22 26 74 0 0 0

Yoghurt.fruit 28 g 37.80 0.03 0.14 21 26 49 0 5 Bread. whire,regular 10S1ice 252.00 3.36 1.68 14 9 73 0 4 Com fla.'<es lOg 3.80 0.94 0.02 7 2 86 0 5 Rice, white.boiled 0.5cup 32.30 0.29 0.57 7 l 86 0 5 Pasta,egg,boiled .5cup 770.00 0.30 0.20 16 4 75 0 5 Margarine,polyunsatregular 60g 6.60 0 00 0.00 0 100 0 0 0

Potato,pale skin,mashed 90g 28.80 0.36 0.27 15 5 75 0 4 Pumpkin.bunemut,peeled.boil l'i {> , ~ 8.55 0.06 0.02 20 13 64 0 3 Pe~green,boiled 30 g 24.90 0.33 0.24 40 7 50 0 2 Beef boneless. unsp,cook, 75~/ot 180g 414.00 5.58 11.52 63 37 0 0 0

~--~---.... ~ .. ----~ .. ··--·---.... -.. -. ----~-~- ....... ------- ··--·-·- ........ ___ .. ---·~ ........ . ...... - ----------- .. ·------.. -~ ___ , __ .......... _.._

FEMALE, NORMAL WINTER (A) 25-May-00- Page4

------------~,--,---···-···---........... , _____ , ___

Phosp Iroo Zinc Ptn(%) Fat(%) Carb(% Ale(%) Others(

Chicken,bone1ess,bake,skin 90g 58.50 0.90 0.45 !2 89 0 0 0

Tuna,canned in brine 50g 85.00 0.50 0.45 82 !8 0 0 0

Sweet corn,frozen,boiled 25g 18.25 0.!5 0.15 12 9 75 0 4

Bean,green,boiled 30g 10.20 0.33 0.24 37 ll 51 0 l

Orange,unspec .3Whole 8.78 0.15 0.07 11 2 81 0 6

Weet-bix 15g 43.50 !.29 0.21 14 6 75 0 5 Oats,rolled,cooked .2cup 78.00 0.36 0.16 13 19 64 0 4

Carrot,mature,peeled,boiled 30 g 8.10 0.09 0.06 14 3 80 0 3

Sweet corn,frozen,boiled 8g 5.84 0.05 0.05 12 9 75 0 4

Broccoli,boiled._. Sg 3.00 0.05 0.04 79 1! 6 0 4

Tornato,com.rUon;raw 25 g 6.00 0.08 0.05 30 7 54 0 9

Cabbage,common,unsp,boi1ed 12 g 3.84 0.07 0.04 34 6 59 0 Cauliflower,boiled 15 g 4.80 0.09 0.05 47 9 40 0 4

Mono( Poly(%) Sat(%) Banana,common,raw,peeled .7Averag 0 0 0

Apple,stewed,added sugar 16g ? 0 0

Mi!k,whole,fluid 360 ml 28 3 69 Cheese, cheddar 6g 30 3 67 Y oghurt,fruit 28g 30 4 67 Bread, white, regular !OSlice 25 45 30 Cornflakes lOg 22 56 22 Rice, white, boiled O.Scup ? ? ?

Pasta. egg, boiled .Scup 25 50 25 Margarine,polyunsat,regular 60g 32 47 20 Potato,pale skin,mashed 90g 0

,, 0

Pumpkin,buttemut,peeled,boil 15 g 25 0 75 Pea,green,boiled 30 g ? 0 ?

Beef,boneless,unsp,cook,75%t 180g 46 5 49 Chicken,bone1ess,bake,skin 90g 52 13 34 Tuna,canned in brine SOg 25 35 40

' Sweet corn,frozen,boiled 25g 33 56 ll Bean, green, boiled 30 g ? ? 0

Orange,unspec .3Whole ? ? ?

Weet-bix l5g 13 69 !9 Oats,rolled,cooked .2cup 40 40 20 Carrot,mature,peeled,boiled 30 g ? ? ?

Sweet com, frozen, boiled 8g 33 56 ll Broccoli, boiled 5g ? ? ?

Tomato,common.raw 25 g ? ., ?

Cabbage,common,unsp,boiled j?o ? ., ? -~

Cauliflower,boiled 15 g ? ,, 0

FEMALE, NORMAL WlNTER (A) 25~May-OO- Page5

FEMALE, NORMAL WINTER (B) 1>1\h\i

Analyses ''"''"'

Nutrient Avg/Dey RDI %RD! Goa! '%Goal Status

Weight 2031 g

Energy 12709 kJ #8448 kJ 150%

Energy 3036 kc

Protein* 146.01 g 45 g 324% 45 . .55g NA Exceeds Max. Goal

Total Fat 144.41 g

Carbohydrate 290.80 g

Alcohol 0.00 g

Water 1404 g

Sat Fat 49.81 g

Mono. Fat 51.52 g

Poly. Fat 32.27 g

Dietary Fibre* 22.32 g >30g 74% Less thar1 Min. Goal

Total Sugars 70.04 g

Starch 220.73 g

Cholesterol 366.56 mg

Thiamin* 2.37 mg 0.84 mg 280% 0.8 .. 1.lmg NA Exceeds Max. Goal

Riboflavin* 2.79 mg 1.27 mg 220o/o 1.2 .. 1. 7mg NA Exceeds Max. Goal

Niacin Eq* 55.43 mg 13.52 mg 410% !3 .. 19mg NA Exceeds Max. Goal

Vitamin C* 84.23 mg 30.00 mg 281% 30 . .40mg NA Exceeds Ma'<. Goal

Total Folate* ? ug 200.00 ug '?Oio Less than RDI

Total A Eq 1635 ug 750.00 ug 218% >750ug 218%

Sodium* 2602 mg 920 .. 2300mg NA Exceeds Max. Goal

Potassium 3503 mg 1950.00 mg 180% 1950 .. 5460mg NA

Magnesium* 338.74 mg 270.00 mg l25o/o 270 . .320mg NA Exceeds Max Goal

Calcium 1165 mg 800.00 mg 146% >800mg 146%

Phosphorus 2556 mg 1000.00 mg 256% >lOOOmg 256%

Iron* 16.48 mg 12.00 mg 137% 7 .. I6mg NA Exceeds Max. Goal

Zinc 19.60 mg !2.00 mg 163%

Kj from Protein 19.53 o/o > 12o/o !63%

Kj from Fat* 42_04% <30% 140% Exceeds Ma><. Goal

Kj from Carbohydrate* 36.61% >58% 63% Less than Min. Goal

Kj from Alcohol 0.00%

Kj from Others L82 ~-o

Fat as Mono* 38.56% <34% 113% Exceeds Max. Goal

Fat as Poly 24.15% <33°/o 73o/o

Fat as Saturated* 37.28% <33%> 113% Exceeds Max. Goal

# - Estimated energy requirement RDls based on: Female, 23years, 58kg, l62cm, Light Activity

FEMALE, NORMAL WINTER (B) 25-May-00- Pagel

..... .:.

Recommended Dietary Intakes

KJ

Ptn

Thiamin •

Ribo·-.

Niacin.Eq.

Vit.C .

Vit.A ·

Potass -?-!~

Magnes

Calcium,

Phosp _· -~,;.,;;.;...;

I ron -~~;;;,;.~;;;; Zinc 1

~:::::=.=:=:::============~~~======-=-=-~=:=----·-· 0% 100% 200% 300% 400% 500%

Ratio Energy from Protein, Fat. Carbohydrate and Alcohol

Protein

Fat

Garb

0% 1 0% 20% 30% 40% 50% 60% 70% 80% 90% 1 00%

INFORMATION & LIBRARY SERVICES NSWDEPARTMENTOFCORRECTIVE SERVICES

FEMALE, NORMAL WIN!ER (B) 25-May-00. Page2

Ratio Poly, Mono and Saturated Fats

''"'""'' Poly-24%_

Mono-39%

Nutrient Contributions by Food

Weight KJ Kcals Ptn Fat Carb Ale Water Banana,common,raw,peeled ,7Averag 98 351 84 2 0 20 0 74 App!e,stewed,added sugar 16g !6 55 13 0 0 3 0 12 Milk, whole,fluid 610m! 630 1712 409 21 24 30 0 55! Cheese, cheddar 6g 6 !01 24 2 2 0 0 2 Y oghurt,fruit 28g 28 1!3 27 I 1 3 0 22 Bread, white,regular 10Slice 280 29!2 696 24 7 !32 0 107 Corn flakes lOg 10 158 38 1 0 8 0 0 Rice, white, boiled 0.5cup 95 497 119 2 0 27 0 66 Pasta, egg, boiled 5cup 100 547 !31 5 l 26 0 65 Margarine,polyunsat,regular 60g 60 1794 429 0 48 0 0 9 Potato,pale skin,mashed 90g 90 251 60 2 0 12 0 71 Pumpkin,buttemut,pee!ed,boil 15 g 15 29 7 0 0 I 0 13 Pea,green,boiled 30g 30 6! !5 l 0 2 0 25 Beef,boneless,unsp,cook, 75%t 180g 180 1489 356 55 15 0 0 109 Chicken,boneless,bake,skin 90g 90 !809 432 12 43 0 0 31 Tuna, canned in brine 50g 50 229 55 ll I 0 0 38 Sweet corn,frozen,boiled 25g 25 107 25 I 0 5 0 19 Bean,green,boiled 30 g 30 21 5 0 0 I 0 28 Orange,unspec 3Wbole 37 57 !4 0 0 3 0 32 Weet-bix l5g 15 200 48 2 0 9 0 Oats,ro!led,cooked .2cup 52 !!0 26 I I 4 0 45 Carrot,mature,peeled,boiled 30 g 30 34 8 0 0 2 0 26 Sweet comJrozen,boiled 8g 8 34 8 0 0 2 0 6 Broccoli,boifed 5g 5 5 I 0 0 0 0 4 Tomato,common.,raw 25 g 25 14 3 0 0 0 0 24 Cabbage,common,unsp,boiled l2g 12 8 2 0 0 0 0 ll Cau]iflower,boiled 15 g 15 !2 3 0 0 0 0 14

Sat Mono Poly Fibre Sugars Starch Cho!est Thiamin Banana,common,raw,peeled .7Averag 0 0 0 2 17 3 0 0,05

Apple,stewed,added sugar l6g 0 0 0 0 3 0 0 0.00 Milk,whole,fluid 6!0ml 16 6 I 0 30 0 82 0.31 Cheese, cheddar 6g l 1 0 0 0 0 6 0.00 Yoghu.rt,fruit 28 g I 0 0 0 3 0 3 0.0! Bread, white,regular I OS lice 2 I 3 8 6 I27 0 U2 Com flakes 10g 0 0 0 0 I 8 0 0.18 Rice, white,boi!ed 0.5cup 0 0 0 I 0 27 0 0.03

·---~--·--·---~_,, ___ ,,

FEMALE, NORMAL V.1NTER (B) 25-May-00- Page3

·---·-····--------------·--.. -------.. ·-------··-----------.. --.. ---.... ____________ ... , ... ___________________ .~_ .. _

Sat Mono Poly Fibre Sugars Starch Cholest Thiamin Pasta, egg, boiled .5cup 0 0 0 l 0 26 0 0.05 Margarine,polyunsat,regular 60g 9 15 22 0 0 0 0 0.00 Potato,pale skin,mashed 90g 0 0 0 l l ll 0 0.06 Pumpkin,buttemut,peeled,boil 15 g 0 0 0 0 1 0 0 0.01 Pea,green,boiled 30 g 0 0 0 2 1 1 0 0.07 Beef,boneless,unsp,cook, 75%t l80g 7 6 l 0 0 0 137 0.!6 Cbicken,boneless,bake,skin 90g !4 21 5 0 0 0 1!7 0.00 Tuna,canned in brine 50g 0 0 0 0 0 0 22 0.01 Sweet conn,frozen,boi1ed 25g 0 0 0 l l 4 0 0.02 Bean,green,boiled 30 g 0 0 0 l 0 0 0.01 Orange,unspec .3Whole 0 0 0 3 0 0 0.04 Weet-bix 15g 0 0 0 2 9 0 0.14 Oats,rolled,cooked .2cup 0 0 0 l 0 4 0 0.04 Carrot,mature,peeled,boiled 30 g 0 0 0 l 2 0 0 0 02 Sweet conn,frozen,boi1ed 8g 0 0 0 0 0 1 0 0.01 Broccoli, boiled Sg 0 0 0 0 0 0 0 0.00 Tomato,common,raw 25 g 0 0 0 0 0 0 0 0.01 Cabbage,common,unsp,boi1ed 12 g 0 0 0 0 0 0 0 0.00 Cauliflower,boiled 15 g 0 0 0 0 0 0 0 0.01

Ribo Niacin. VitC Vit.A Sodium Po tass Magnes Calcium Banana,.common,raw,peeled .7Averag 0.11 0.88 1 1.76 !2.74 0.98 338.!0 !8.62 4.90 Apple,stewed,added sugar l6g 0.00 0.02 0.32 0.00 0.16 10.24 0.48 0.48 Milk, whole,fluid 610m1 1.26 5.67 6.30 302.17 258.10 956.87 69.25 717.65 Cheese, cheddar 6g 0.00 0.37 0.00 23.40 39.30 4.38 !.80 46.50 Y oghurt,fruit 28 g 0.08 0.45 0.00 !0.36 16.80 64.40 4.48 47.88 Bread, white,regular lOS lice 0.20 8.68 0.00 0.00 1260.00 308.00 75.60 240.80 Com flakes lOg 0.15 1.05 0.00 l.lO ![9.00 10.40 !.50 0.30 Rice,white,boiled 0.5cup 0.01 l.l4 0.00 0.00 4.75 9.50 12.35 3.80 Pasta,egg,boiled .5cup 0.02 1.30 0.00 0.00 3.00 21.00 8.00 6.00 Margarine,polyunsat,regu!ar 60g 0.01 0.12 0.00 558.00 468.00 12.00 0.60 5.40 Potato,pale skin,mashed 90g 0.04 l.l7 13.50 5.40 7.20 360.00 14.40 9.00

:l Pumpkin,buttemut,pee!ed,boi1 15 g 0.01 0.14 0.90 63.00 0.15 63.75 2.25 3.30 Pea,green,boiled 30g 0.03 0.66 4.20 20.70 0.30 42.00 6.30 540 Beef,boneless,unsp,cook, 75%t 180g 0.50 21.24 0.00 1.80 106.20 594.00 41.40 16.20 Cbicken,bone!ess,bake,skin 90g 0.00 2.07 0.00 108.00 40.50 132.30 12.60 6.30 Tuna, canned in brine 50g 0.05 6.30 0.00 7.50 195.00 !35.00 ]5.00 4.00 Sweet conn,frozen,boiled 25g 0.01 0.50 1.25 2.25 2.00 48.75 6.50 1.00 Bean,green,boiled 30 g 0.02 0.2] 3.90 23.10· 0.90 24.00 5.10 9.00 Orange,unspec .3Whole 0.0! 0.!8 19.03 7.69 0.73 53.07 4.03 10.61 Weet-bix !5g 0.22 2.24 0.00 0.00 58.50 60.00 16.50 4.50 Oats,rol!ed,cooked .2cup 0.01 0.16 0.00 0.52 0.52 21.32 9.88 3.64 Carrot,mature,peeled,boiled JOg 0.0] 0.27 1.20 468.00 12.30 70.50 3.00 8.70 Sweet conn,frozen,boiled 8g 0.00 0.16 0.40 0.72 0.64 15.60 2.08 0.32 Broccoli,boiled 5g 0.01 0.06 4.25 2.95 !.00 16.25 1.05 1.45 Tomato.common,.raw 25 g 0.01 0.20 4.50 14.50 !.50 50.00 2.50 2.00 Cabbage,common,unsp,boi1ed 12 g 000 0.06 4.32 0.72 2.04 35.40 1.68 4.08 Cauliflower,boiled 15 g 0.02 0.15 8.40 0.30 2.10 45.75 1.80 1.95

Phosp Iron Zinc Ptn(%) Fat(%) Cam(% Ale(%) Others( Banana,.common,raw,peeled .7Averag 25.48 0.49 0.20 8 I 89 0 2 Apple,stewed,added sugar l6g 0.80 0.02 0.02 1 98 0 0 Milk, "ho1e,fluid 6!0ml 585.45 0.63 2.52 21 52 28 0 0 Cheese, cheddar 6g 31.50 0.00 0.22 26 74 0 0 0 Yoghurt, fruit 28 g 37.80 0.03 0.!4 21 26 49 0 5 Bread, white,regular lOSlice 252_00 3.36 1.68 14 9 73 0 4 Com flakes lOg 3.80 0.94 0.02 7 2 86 0 5 Rice, white,boiled 0.5cup 32.30 0.29 0.57 7 86 0 5

''\~;:~"• Pasta,. egg, boiled .5cup 770.00 0.30 0.20 16 4 75 0 5 Margarine,polyunsat,regular 60g 6.60 000 0.00 0 100 0 0 0

i!1'M Potato,pale skin,mashed 90g 28.80 0.36 0.27 15 5 75 0 4 Pumpkin,buttemut,peeled,boil 15 g 8.55 0.06 0.02 20 l3 64 0 3 Pea,green,boiled 30 g 24.90 0.33 0.24 40 7 50 0 2 Beef,bone1ess, unsp,cook, 75%t 180g 414.00 5.58 .1!.52 63 37 0 0 0

~-- .. ·----~---- .. ---····---·-·--~---...... -----·--.... ~ .. -----~ .. -·~ ~""~"'--·-·~·- .. ---.. -·--------·----·-·~---""""""------·------·------..... "'""-"""""'"'-"" ___ ,.._, ____ , _______ '""

FEMALE, NORMAL WINTER (B) 25-May-00- Page4

--·--~·---~---~~----·-----·-· ·--------····----·-----·---·--·-·-·-···--··-·-·""''-"'"""~--·--· ".,

··l'hosp··· !roo Zinc Pln(%) Fa!(%) Cam(% Ale(%) Ott!ers( Chicken,boneless,bake,skin 90g 58.50 0.90 0.45 12 89 0 0 " Tuna, canned in brine 50g 85.00 0.50 0.45 82 18 0 0 0 Sweet com,frozen,bniled 25g 18.25 0.15 0.15 12 9 75 0 4 Bean,green,boiled 30g 10.20 0.33 0.24 37 ll 51 0 l Orange, unspec .3Whole 8.78 0.!5 0.07 ll 2 81 0 6 Weet-bix 15g 43.50 1.29 0.21 14 6 75 0 5 Oats,rolled,cooked .2cup 78.00 0.36 0.16 13 19 64 0 4 Carrot,mature,peeled,boiled 30g 8.!0 0.09 0.06 14 3 80 0 3 Sweet com,frozen,boi1ed 8g 5.84 0.05 0.05 12 9 75 0 4 Broccoli, boiled 5g 3.00 0.05 0.04 79 ll 6 0 4

T omato,commorl:raw 25 g 6.00 0.08 0.05 30 7 54 0 9 Cabbage,common,\insp,bniled 12 g 3.84 0.07 0.04 34 6 59 0 Cau1iflower,boiled 15 g 4.80 0.09 0.05 47 9 40 0 4

Mono( Poly(%) Sal(%) Banana,common,raw,peeled .7Averag ? ? " Apple,stewed,added sugar 16g ? ? ?

Milk, wbole,fluid 610 ml 28 3 69 Cheese, cheddar 6g 30 3 67 Y oghurt,fruit 28g 30 4 67 Bread, white,regular !OS lice 25 45 30 Com flakes lOg 22 56 22 Rice, white, boiled 0.5cup ? ? ?

Pasta, egg, boiled .5cup 25 50 25 Margarine,polyunsat,reguiar 60g 32 47 20 Potato, pale skin,mashed 90g ? " " Pumpkin,butternut,peeled,bnil 15 g 25 0 75 Pea,green,boi1ed 30g ? " " Beef,boneless,unsp,cook 75%t 180g 46 5 49 Chicken,bnne1ess,bake,skin 90g 52 l3 34 Tuna,canned in brine 50g 25 35 40 Sweet com,frozen,bniled 25g 33 56 II Bean,green,boiled 30g ? " " Orange,unspec .3Whole " ? " Weet-bix 15g !3 69 19 Oats,rolled,cooked .Zcup 40 40 20 Carrot,mature,peeled,bniled 30g ? ? ?

Sweet com,frozen,bniled 8g 33 56 ll Broccoli,boiled Sg ? ? ?

Tomato, common, raw 25g ? " ?

Cabbage,common,unsp,boiled 12 g ? ? " Cauliflower,bni1ed 15 g " " ?

FEMALE, NORMAL WINTER (B) 25-May-00- Page 5

MALE, VEGETARIAN SUMMER

Analyses

Nutrient AVg/D"'f RDI o/oRDI Goal %Goal Status

Weight !705 g

Energy* 8869 kJ #10959 kJ 81% Less than RDI

Energy 2ll9kc

Protein* 75.43 g 55 g 137"/o 45 . .55g NA Exceeds Max. Goal

Total Fat 87.18 g

Carbohydrate 259.68 g Alcohol 0.00 g

Water 1227 g

Sat. Fat 25.71 g

Mono. Fat 25.80 g

Poly. Fat 27.75 g

Dietary Fibre* 29.19 g >30g 97"/o Less than Min. Goal

Total Sugars 62.88 g

Starch 196.77 g

Cholesterol 460.04 mg

Thiamin* 2.22 mg L 10 rng 202% 0.8 .. l.lmg NA Exceeds Max. Goal

Riboflavin* 2.12 mg 1.64 mg 129% 1.2 .. 1.7mg NA Exceeds Max. Goal

Niacin Eq* 29.54mg 17.53 mg 168% l3 .. l9mg NA Exceeds Max. Goal

VitaminC* ll0.64mg 40.00 mg 277o/o 30 .. 40mg NA Exceeds Max. Goal

Total Folate* ?ug 200.00 ug ?0/o Less than RD!

il Total A Eq 1547 ug 750.00 ug 206o/o >750ug 206%

Sodium* 2472 mg 920 .. 2300mg NA Exceeds Max. Goal

··. Potassium 3313 mg 1950.00 mg 170% 1950 .. 5460mg NA

Magnesium* 297.19 mg 320.00 mg 93% 270 . .320mg NA Less than RDI '~---- Calcium 973.76mg 800.00 mg 122% >800mg 122%

Phosphorus 1332 mg lOOO.OOmg 133% >lOOOmg !33%

Iron 13.2! mg 7.00 mg !89% 7 .. 16mg NA

Zinc* 8.19 mg 12.00 mg 68% Less than RDI

Kj from Protein 14.46% >12% 120o/o Kj from Fat* 36.37% <30% 121% Exceeds Max. Goal

Kj from Carbohydrate• 46.85% >58o/o 81% Less than Min. Goal

Kj from Alcohol 0.00%

Kj from Others 2.32%

Fat as Mono 32.55% <34% 96%

Fat as Poly* 35.01 % <33% !06% Exceeds Max. Goal

Fat as Saturated 32.43% <33% 98%

# - Estimated energy requirement RDls based on: Male, 23years, 70kg, l72cm, Light Activity

,,_-,;

MALE, VEGETARIAN SUMMER 25-May-00- Page 1

Recommended Dietary Intakes

KJ

Ptn

Thiamin

Ribo

Niacin.Eq.

Vit.C

Vit.A

Potass

Magnes ·

Calcium

Phosp

Iron

Zinc ·

0% 50% 100% 150% 200% 250% 300% 350% 400%

Ratio Energy from Protein, Fat, Carbohydrate and Alcohol

Protein

Fat

Garb

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

MALE, VEGETARIAN SUMMER 25-May-00-

'''~'''·'

Pagel

Ratio Poly, Mono and Saturated Fats

Mono-33%

Nutrient Conlributions by Food

Weight KJ Kcals Ptn Fat cam Ale Water Banana.common,raw,peeled .7Averag 98 351 84 2 0 20 0 74 Apple,stewed.,added sugar 16g 16 55 l3 0 0 3 0 12 Milk,whole,fluid 360m] 372 lOll 241 l2 14 17 0 325 Cheese, cheddar 6g 6 101 24 2 2 0 0 2 Yoghurt, fruit 28g 28 ]]3 27 1 3 0 22 Bread, white,milk 10Slice 280 2912 696 24 6 !35 0 !06 Com flakes lOg 10 !58 38 I 0 8 0 0 Rice, white,boiled ,05cup 10 50 12 0 0 3 0 7 Pasta, white,boiled 70g 70 348 83 3 0 17 0 47 Potato,pale skin,mashed l40g 140 391 93 4 I 18 0 1!0 Pumpkin,buttemut,peeled,boil 25g 25 49 12 I 0 2 0 21 Sweet corn,frozen,boiled !5g 15 64 15 0 0 3 0 ll Pea.,green,boiled 20g 20 41 10 I 0 l 0 17 B~green,.boiled !5g 15 10 2 0 0 0 0 14 Lettuce,com.mon,raw 2Leaf 100 27 6 I 0 0 0 96 Tomato,cherry,raw 6Whole 89 46 II 0 0 2 0 83 Carrot,frozen,boiled 20g 20 18 4 0 0 I 0 18 Cabbage,common,unsp,boiled 15g 15 !0 2 0 0 0 0 14 Spinach,frozen,boiled 15g !5 14 3 1 0 0 0 14 Broccoli,boiled 15g 15 15 4 I 0 0 ,o l3 Egg, poached 2Average 94 589 141 12 ll 0 0 71 Bean,soya,dried,boiled 30g 30 162 39 4 2 0 0 20 Weet-bix l5g 15 200 48 2 0 9 0 l Bean,lima,dried,boiled 40g 40 118 28 3 0 4 0 29 Baked bea.'"l.s.can-tomato sauce 20g 20 57 14 l 0 2 0 15 Margarine,polyunsat,regu!ar 60g 60 1794 429 0 48 0 0 9 Orange,unspec .3Whole 37 57 14 0 0 3 0 32 Oats,rolled,cooked .2cup 52 110 26 l l 4 0 45

Sat Mono Poly Fibre Sugars Starch Cholest Thiamin Bana.."l:a,common,raw,peeled .7Averag 0 0 0 2 17 3 0 0,05 App!e,stewed,added sugar 16g 0 0 0 0 3 0 0 0.00 Milk, wholdluid 360 ml 9 4 0 0 !7 0 48 0,19 Cheese, cheddar 6g I l 0 0 0 0 6 0,00 Y oghurt.fruit 28 g l 0 0 0 3 0 3 0.01 Bread, white,milk lOSlice l 1 2 8 8 127 0 1.12 Com flakes lOg 0 0 0 0 l 8 0 0,!8

,~1'1'1+\

'" •"'"~-----~--"'-'~""*·--··-·- ""'"'-••-·-~·~--~··•-•••-•·--~------~-----~•-•••- ............ ~-~----·---- .. ----~- ---~--"~-----~---------- .. --.... - ....... ··-------------------------~--- .. ---····-·" MALE, VEGETARIAN SUMMER 25-May-00- Page3

-·~--~---~·--·--·~-~-~~----·~ -····-- .. -·-··-······- ..... ····---~---------····-···-···-----·-·-···---·----·--·-·-··---···-~----···- . -· --··--··-·····--- ··- ""-··-··-··- ··-·-·····--·· ·-------····--Sat MO!ID Poly Fibre Sugars Starch Cholest Thiamin

Rice, white,hoiled .05cup 0 0 0 0 0 3 0 0.00 Pasta, white,hoi1ed 70g 0 0 0 1 0 17 0 0.01 Potato,pale skin, mashed l40g 0 0 0 I I 17 0 0.10 Pumpkin,buttemut,peeled,hoi1 25g 0 0 0 0 1 0 0 O.D2 Sweet corn.,frozen,boiled 15g 0 0 0 0 0 3 0 0.01 Pea,green,hoiled 20g 0 0 0 I 1 I 0 0.05 Bean,green,hoiled !5g 0 0 0 0 0 0 0 0.00 Lettuce,common,.raw 2Leaf 0 0 0 2 0 0 0 0.03 Tomato,cherry,raw 6Whole 0 0 0 l 2 0 0 0.05 Carrot,frozen,boiled 20g 0 0 0 l 1 0 0 0.00 Cabbage,commoll,.unsp,hoiled I5g 0 0 0 0 0 0 0 O.OI Spinach,frozen,boi1ed 15g 0 0 0 I 0 0 0 0.01 Brocco!~ boiled 15g 0 0 0 l 0 0 0 0.01 Egg, poached 2Average 3 5 I 0 0 0 402 0.08 Bean,soya,dried,hoiled 30g 0 0 I 2 0 0 0 0.03 Weet-bix l5g 0 0 0 2 I 9 0 O.I4 Bean,lima,dried,boiled 40g 0 0 0 2 0 4 0 0.02 Baked beans, can-tomato sauce 20g 0 0 0 l I I 0 0.01 Margarine,polyunsat,regular 60g 9 I5 22 0 0 0 0 0.00 Orange, unspec .3Whole 0 0 0 l 3 0 0 0.04 Oats,rolled,cooked .2cup 0 0 0 I 0 4 0 0.04

Riho Niacin. VitC VitA Sodium Potass Magnes Calcium Banana,common,raw,peeled .7Averag O.ll 0.88 11.76 12.74 0.98 338.10 18.62 4.90 Apple,stewed,added sugar l6g 0.00 0.02 0.32 0.00 0.16 10.24 0.48 0.48 Milk, whole,fluid 360m! 0.74 3.34 3.72 178.33 152.32 564.71 40.87 423.53 Cheese. cheddar 6g 0.00 0.37 0.00 23.40 39.30 4.38 1.80 46.50 Yoghurt,fruit 28 g 0.08 0.45 0.00 I0.36 16.80 64.40 4.48 47.88 Bread, white,mi1k !OSlice 0.22 8.96 0.00 0.00 1372.00 448.00 70.00 240.80 Com flakes lOg 0.15 1.05 0.00 1.10 119.00 10.40 1.50 0.30 Rice, white, boiled .OS cup 0.00 0.11 0.00 0.00 0.48 0.95 1.24 0.38 Pasta, white,hoi1ed 70g 0.01 0.91 0.00 0.00 1.40 14.00 6.30 4.90 Potato,pale skin,mashed 140g 0.06 1.82 21.00 8.40 11.20 560.00 22.40 14.00 Pumpkin,buttemut,pee1ed,boil 25g 0.02 0.23 1.50 105.00 0.25 106.25 3.75 5.50 Sweet com,frozen,hoiled 15g 0.00 0.30 0.75 1.35 1.20 29.25 3.90 0.60 Pea,green,boiled 20g 0.02 0.44 2.80 13.80 0.20 28.00 4.20 3.60 Bean,green,boiled l5g 0.01 0.11 1.95 11.55 0.45 12.00 2.55 4.50 Lettuce,commo~raw 2Leaf 0.03 0.50 4.00 15.00 23.00 230.00 8.00 16.00 T omato,cherry ,raw 6Whole 0.04 0.98 24.86 72.82 8.88 213.12 10.66 9.77 Carrot,frozen,hoi1ed 20g 0.01 0.14 0.20 138.00 8.80 15.40 1.80 5.20 Cabbage,common,unsp,boiled l5g 0.01 0.08 5.40 0.90 2.55 44.25 2.10 5.10 Spinach,frozen,hoiled l5g 0.02 0.39 0.60 171.00 15.00 42.00 8.70 25.50 Broccoli, boiled l5g 0.03 0.18 12.75 8.85 3.00 48.75 3.15 4.35 Egg, poached 2Average 0.27 3.29 0.00 206.80 81.78 72.38 9.40 49.82 Bean,soya,dried,boi1ed 30g 0.02 129 0.00 0.00 2.70 126.00 21.30 22.80 Weet-bix l5g 0.22 2.24 0.00 0.00 58.50 60.00 16.50 4.50 Bean,lima,dried,boiled 40g 0.01 0.64 0.00 0.00 2.80 140.00 14.00 6.40 Baked beans, can-tomato sauce 20g 0.00 0.38 0.00 1.40 80.00 44.00 5.00 6.80 M"argarine,polyunsat,regular 60g 0.01 0.12 0.00 558.00 468.00 12.00 0.60 5.40 Orange, unspec .3Whole 0.01 0.18 19.03 7.69 0.73 53.07 4.03 !0.6! Oats,rolled,cooked .2cup 0.01 0.16 0.00 0.52 0.52 2!.32 9.88 3.64

Phosp Iron Zinc Pin(%) Fat(%) Carb(% Ale(%) Others( Banana,common,raw,peeled .7Averag 25.48 0.49 0.20 8 1 89 0 2 Apple,stewed,added sugar 16g 0.80 0.02 0.02 1 l 98 0 0 Milk,wholejluid 360m] 345.51 0.37 1.49 21 52 28 0 0 Cheese, cheddar 6g 31.50 0.00 0.22 26 74 0 0 0 Y oghun,fruit 28 g 37.80 0.03 0.14 21 26 49 0 5 Bread,white,milk !OSlice 252.00 3 08 1.96 14 8 74 0 4 Com flakes lOg 3.80 0.94 0.02 7 2 86 0 5 Rice,white,hoiled .05cup 3.23 0.03 0.06 7 1 86 0 5 Pasta white, boiled 70g 38.50 0.28 0.14 14 2 79 0 5 Potato,pale skin, mashed l40g 44.80 0.56 0.42 15 5 75 0 4 Pumpkin,buttemut,peeled,boil 25g 14.25 0.10 0 03 20 13 64 0 3

---··--······--···--- . ·-·--------~ . . .. .. ·-·-····-···--·' . ·····-··· . ·····-···-""··- ... .. . ..... -- -'··-·· --·---·- ·- ""' .... - .... -··----·~·-···----~-···-·-··· ·--------·--MALE, VEGET ARlAN SUMMER 25-May-00, Page4

~··-····----------~-------·--··-···-···--·--·- -----··------~·-·-·-·····--·· .. ----·---· -------·-.. ---~--·-·----------.... ___ _.. ____ , __________ ... ,~----------·-·-··----~-·-·-------......

Phosp Iron Zinc Pin(%) Fat(%) Cam(% Ale(%) Others(

Sweet com,frozen,boiled l5g 10.95 0.09 O.o9 12 9 75 0 4

Pea,green,boiled 20g !6.60 0.22 0.16 40 7 50 0 2

Bean,green,boi!ed 15g 5.10 0.!7 0.12 37 11 51 0 l Lettuce,common,raw 2Leaf 27.00 0.60 0.20 57 14 24 0 6

T omato,cherry ,raw 6Whole 19.54 0.44 0.18 16 7 68 0 9

Carrot,frozen,boiled 20g 2.40 0.06 0.02 12 4 82 0 2

Cabbage,common,unsp,boiled l5g 4.80 0.09 0.05 34 6 59 0

Spinach,frozan,boiled 15g 7.35 0.32 0.!7 66 21 12 0

Broccoli,boiled l5g 9.00 0.15 O.ll 79 II 6 0 4

Egg,poached 2Average 188.00 1.88 !.13 33 66 I 0 0

Bean,soya,driec(boiled 30g 60.00 0.66 0.48 43 53 4 0 0

Weet-bix 15g 43.50 1.29 0.21 14 6 75 0 5

Bean,lima,dried,boiled 40g 30.40 0.52 0.28 37 4 55 0 4

Baked beans, can-tomato sauce 20g 16.40 0.32 0.10 27 6 63 0 3

Margarine,polyunsat,regular 60g 6.60 0 00 0.00 0 lOO 0 0 0

Orange, unspec .3Who1e 8.78 0.15 0.07 11 2 81 0 6

Oats, rolled, cooked .2cup 78.00 0.36 0.16 l3 19 64 0 4

Mono( Poly(%) Sat(%) Banana,cornmon,.raw,.peeled .7Averag 0 0 ?

Apple,stewed,added sugar l6g 0 ? 0

Milk, whole,fluid 360 ml 28 3 69 Cheese, cheddar 6g 30 3 67 Y oghurt,fruit 28 g 30 4 67 Bread, white,milk lOS lice 24 47 29 Com flakes lOg 22 56 22 Rice, white, boiled .05cup 0 ? ?

Pasta, white, boiled 70g 0 100 0 Potato,pale skin,mashed 140g ? ? ?

Pumpkin,buttemut,peeled,boil 25g 25 0 75 Sweet com,frozen,boiled !Sg 33 56 ll Pea,green,boiled 20g 0 0 0

::~ Bean,green,boiled 15g 0 ? 0

Lettuce~common,raw 2Leaf 0 ? ?

T omato,.cheny .raw 6Whole ? ? ?

Carrot,frozan,boiled 20g " 0 ?

Cabbage,<;ommon,unsp,boiled !Sg ? ? ? Spinach,frozen,boiled l5g ? 0 ?

Broccoli,boiled JSg 0 ? ?

Egg,. poached 2Average 51 13 36 Bean,soya,dried,boiled 30g 17 68 15 Weet-bix 15g 13 69 19 Bean,lima,dried,boiled 40g 0 100 0 Baked beans, can-tomato sauce 20g 20 60 20 Margarine,polyunsat,regular 60g '? ,_ 47 20 Orange,unspec .3Whole 0 ? 0

Oats,rolled,cooked .2cup 40 40 20

MALE, VEGET ARlAN SUMMER 25-May-00- PageS

MALE, VEGETARIAN SUMMER, CSI

Analyses "'"'"~

Nutrient Avgjf)ay RDI o/oRDl Goal %Goal Status

Weight 1613 g

Energy* 8447kJ #10959 kJ 77o/o Less than RD1

Energy 2018 kc

Protein* 65.96 g 55 g !20% 45 .. 55g NA Exceeds Max. Goal

Total Fat 80.65 g

Carbohydrate 258.70 g

Alcohol 0.00 g

Water !I 57 g

Sat. Fat 23.93 g

Mono. Fat 23J7g

Poly. Fat 26.39 g

Dietary Fibre* 26.60 g >30g 8 9"/o Less than Min. Goal

Total Sugars 62.43 g

Starch 196.23 g

Cholesterol 258.88 mg

Thiamin* 2.11 mg l..lOmg 193% 0.8 .. Llmg N A Exceeds Max. Goal

Riboflavin* L96mg 1.64 mg !19% 1.2 . .1.7mg NA Exceeds Max. Goal

NiacinEq* 26.39mg 17.53 mg !50% l3 .. l9mg NA Exceeds Max. Goal

Vitamin C* 89.57 mg 40.00 mg 224% 30 . .40mg NA Exceeds Max. Goal

Total Folate* ? ug 200.00 ug ?0/o Less than RDI

Total A Eq 1471 ug 750.00ug 196% >750ug !96%

Sodium* 2410 mg 920 .. 2300mg NA Exceeds Max Goal

Potassium 2973 mg l950.00mg 152% l950 . .5460mg NA

Magnesium* 267.69mg 320.00 mg 84o/o 270 . .320mg NA Less than Min. Goal

Calcium 921.44mg 800.00mg !l5% >&OOmg 115%

Phosphorus U84mg !000.00 mg ll8% >lOOOmg !18%

Iron 11.46 mg 7.00 mg 164% 7 .. 16mg NA

Zinc* 7JOmg 12.00mg 61% Less than RDI

Kj from Protein 13.27% > l2o/o Ill%

Kj from Fat* 35.33% <30% !18% Exceeds Max. Goal

Kj from Carbohydrate* 49.00% >58% 84% Less than Min. Goal

Kj from Alcohol 0.00%

KJ from Others 2.40%/

Fat as Mono 31.71 % <34% 93o/o

Fat as Poly* 35.82% <33o/o 109% Exceeds Max. Goal

Fat as Saturated 32.47 °;~ <33°/o 98%

# - Estimated energy requirement RD!s based on: Ma!.e, 23years, 70kg, ! 72cm, Light Activity

MALE, VEGET ARJAN SUMMER, CSI 25-May-00- Pagel

Recommended Dietary Intakes

KJ

Ptn

Thiamin i

Ribo 1_

Niacin.Eq.

Vit.C

VitA:

Potass

Magnes

Calcium,

Phosp

Iron

Zinc.

-======-----=----=-=---=----=--=---=--=-----=--=--:·=-=--=---=--=-=--=:-=-===-0% 50% 100% 150% 200% 250% 300%

Ratio Energy from Protein, Fat, Carbohydrate and Alcohol

0% 1 0% 20% 30% 40% 50% 60% 70% 80% 90% 1 00%

MALE, VEGETARIAN SUMMER CS! 25-May-00- Page2

Ratio Poly, Mono and Saturated Fats

Mono-32%

Nutrient Contributions by Food

Weight KJ Kcals Ptn Fat Carb Ale Water Banana,common,raw,peeled .7Averag 98 351 84 2 0 20 0 74 Apple,stewed,added sugar l6g !6 55 !3 0 0 3 0 12 Milk, whole,fluid 360 ml 372 lOll 241 12 14 17 0 325 Cheese, cheddar 6g 6 101 24 2 2 0 0 2 Y oghurt,fruit 28 g 28 113 27 l 1 3 0 22 Bread, white,milk lOS lice 280 29!2 696 24 6 !35 0 106 Cornflakes lOg 10 158 38 1 0 8 0 0 Rice, white,boi1ed .OS cup 10 50 12 0 0 3 0 7 Pasta, v.!Jite,boiled 70g 70 348 83 3 0 17 0 47 Potato, pale skin,mashed l45g 145 405 97 4 l 19 0 !!4 Pumpkin,buttemut,peeled,boi1 22g 22 43 10 l 0 2 0 19 Sweet com,frozen,boiled 77o 22 94 22 l 0 4 0 !6

--~

Pea,green,boiled 77o 22 45 11 l 0 l 0 18 --~

Bean,green,boiled 55g 55 38 9 l 0 l 0 51 Lettuce,common,raw 2Leaf 100 27 6 l 0 0 0 96 Tomato,comrnon,raw 40g 40 22 5 0 0 I 0 38 Carrot,frozen,boiled 44g 44 39 9 0 0 2 0 40 Cauliflower,boiled 6g 6 5 l 0 0 0 0 5 Spinach.frozen,boi!ed 6g 6 5 I 0 0 0 0 5 Broccoli,boiled 6g 6 6 l 0 0 0 0 5 Egg, poached lAverage 47 295 70 6 5 0 0 35 Bean.soya,dried,boiled l4g 14 75 I8 2 I 0 0 9 Vieet-bix l5g I5 200 48 2 0 9 0 I Bean.lima,dried,boiled l4g !4 41 !0 I 0 l 0 10 Baked bea.'1s,can-tomato sauce I7g 17 48 12 1 0 2 0 !3 Oats,rol.led,cooked .2cup )? IIO 26 I 1 4 0 45 Orange,unspec .3Whole 37 57 ]4 0 0 3 0

,., 0-

Margarine,poiyunsat,regular 60g 60 1794 429 0 48 0 0 9

Sat Mono Poly Fibre Sugars Starch Choiest Thiamin Banana,cornmon,raw,pee!ed .7Averag 0 0 0 2 17 3 0 0.05 Apple.stewed.added sugar 16g 0 0 0 0 3 0 0 0.00 Miik.whole.fluid 360 mi 9 4 0 0 17 0 48 0.19 Cheese. cheddar 6g I I 0 0 0 0 6 0.00 Yoghurt,fruit 28 g I 0 0 0 3 0 3 0.01

Bread. white, milk IOS!Jce I I 2 8 8 127 0 1.12

Com flakes IOg 0 0 0 0 I 8 0 0.18

-·--..

MALE. VEGET ARJAr-; S!JMMER. CSI 25-May-00- Page3

·-----·-·----·--··---·- -------.. ·---·--------------·--------·----·· .. -·--··---·-.. ·-·---~---· .. Sat Mooo Pol;y Fibre Sugars Starch Cho1est Thiamin

Rice,white,hoiled .05cup 0 0 0 0 0 3 0 0.00

Pasta, white,hoiled 70g 0 0 0 0 l7 0 0.01 Potato,pa!e skin,mashed !45g 0 0 0 1 1 18 0 0.10 Pumpkin,buttemut,peeled,boil 22g 0 0 0 0 I 0 0 0.02 Sweet com,frozen,boiled 22g 0 0 0 1 l 4 0 0.02 Pea,green,hoiled 22g 0 0 0 l l I 0 0.05 Bean,green,boiled 55g 0 0 0 2 l 0 0 0.01 Lettuce,common,raw 2Leaf 0 0 0 2 0 0 0 0.03 Tomato,common.,raw 40g 0 0 0 0 I 0 0 0.02 Carrot,frozen,boi1ed 44g 0 0 0 1 2 0 0 0.00 Cauliflower ,b-oile4 6g 0 0 0 0 0 0 0 0.00 Splnach,frozen,boiled 6g 0 0 0 0 0 0 0 0.00 Broccoli, boiled 6g 0 0 0 0 0 0 0 0.00 Egg,poached · 1Average 2 2 1 0 0 0 20! 0.04 Bean.soya,dried,boiled 14g 0 0 I 1 0 0 0 0.01 Weet-bix l5g 0 0 0 2 l 9 0 0.14 Bean,lima,dried,boi1ed 14g 0 0 0 l 0 l 0 0.01 Baked beans, can-tomato sauce 17g 0 0 0 l I 1 0 0.01 Oats,rolled,cooked .2cup 0 0 0 1 0 4 0 0.04 Orange,unspec .3Whole 0 0 0 1 3 0 0 0.04 Margarine,polyunsat,regular 60g 9 15 22 0 0 0 0 0.00

Riho Niacin. Vit.C VitA Sodium Potass Magnes Calcium Banana,common,raw,peeled .7Averag 0.11 0.88 1!.76 !2.74 0.98 338.10 18.62 4.90 Apple,stewed,added sugar l6g 0 00 0.02 0.32 0.00 0.16 10.24 0.48 0.48 Milk, whole,fluid 360 ml 0.74 3.34 3.72 !78.33 152.32 564.71 40.87 423.53 Cheese. cheddar 6g 0.00 0.37 0.00 23.40 39.30 4.38 1.80 46.50 Y oghurt,fruit 28g 0.08 0.45 0.00 10.36 16.80 64.40 4.48 47.88 Bread,white,milk l OS!ice 0.22 8.96 0.00 0.00 1372.00 448.00 70.00 240.80 Com flakes lOg 0.!5 !.05 0.00 uo ll9.00 10.40 !.50 0.30 Rice, white,boi1ed .05cup 0.00 0.11 0.00 0.00 0.48 0.95 1.24 0.38

'~ Pasta, v.-hite,boiied 70g 0.01 0.91 0.00 0.00 1.40 14.00 6.30 4.90

~~~ Potato,pale skin,mashed 145g 0.06 1.89 21.75 8.70 11.60 580.00 23.20 14.50 ' , ' Pumpkin,buttemut,peeled,boil 22g 0.02 0.20 1.32 92.40 0.22 93.50 3.30 4.84

Sweet com,frozen,boiled 22g 0.01 0.44 LlO 1.98 1.76 42.90 5.72 0.88 Pea,green,boiled 22g 0.02 0.48 3.08 15.18 0.22 30.80 4.62 3.96 Bean,green,boiled 55g 0.04 0.39 7.15 42.35 L65 44.00 9.35 16.50 Lettuce,common,raw 2Leaf 0.03 0.50 4.00 15.00 23.00 230.00 8.00 16.00 Tomato,common,raw 40g 0.01 0.32 7.20 23.20 2.40 80.00 4.00 3.20 Carrot,frozen,boiled 44g 0.03 0.31 0.44 303.60 19.36 33.88 3.96 11.44 Cauliflower,boiled 6g 0.01 0.06 3.36 0.12 0.84 18.30 0.72 0.78 Spinach,frozen,boi1ed 6g 0.01 0.16 0.24 68.40 6.00 16.80 3.48 10.20 Brocco1i,boiled 6g 0.01 0.07 5.10 3.54 1.20 19.50 !.26 1.74 Egg,poached !Average" 0.14 1.65 0.00 103.40 40.89 36.19 4.70 24.91 Bean,soya,dried,boiled l4g 0.01 0.60 0.00 0.00 1.26 58.80 9.94 10.64 Weet-bix l5g 0.22 2.24 0.00 0.00 58.50 6000 16.50 4.50 Bean,lima,dried,boi1ed 14g 0.00 0.22 0.00 0 00 0.98 49.00 4.90 2.24 Baked beans,can-tomato sauce l7g 0.00 0.32 0.00 U9 68.00 37.40 4.25 5.78 Oats,rolled,cooked .2cup 0.01 0.16 0.00 0.52 0.52 21.32 9.88 3.64 Orange,unspec .3Whoie 0.01 0.18 !9.03 7.69 0.73 53.07 4.03 10.61 Margarine,polyunsat,regular 60g 0.01 0.12 0.00 558.00 468.00 12.00 0.60 5.40

Phosp Iron Zinc Ptn(%) Fat(%) Carb(% Ale(%) Others( Ba'flana,common,raw,peeled .7Averag 25.48 0.49 0.20 8 1 89 0 2

,-.,,, Apple,stewed,added sugar l6g 0.80 0.02 0.02 l 1 98 0 0 Milk,whole,fluid 360 ml 345.51 0.37 1.49 21 52 28 0 0 Cheese, cheddar 6g 31.50 0.00 0,22 26 74 0 0 0 Yoghurt, fruit 28 g 37.80 0.03 0.14 21 26 49 0 5 Bread. white, milk lOS lice 252.00 3.08 !.96 14 8 74 0 4 Com flakes lOg 3.80 0.94 0.02 7 2 86 0 5 Rice, white,boiled .05cup 3.23 0.03 0.06 7 86 0 5 Pasta, white,boiled 70g 38.50 0.28 0.14 14 2 79 0 5 Potato, pale skin, mashed I45g 46.40 0.58 0.44 15 5 75 0 4 Pumpkin,buttemut,peeled,boil 22g 12.54 0.09 0.02 20 !3 64 0 3

'"""'"' _ _.. __ ,_,,,.,,_,_,.,_.,~"-'"-~"•"'-"'---··--~·-~--0.00"""~"--'---·-·-·--.~-.. , _ _, __ M"_"_"~~'~""""'"""-<""""" "'""'w''"-"~"'"" -. ..... ~.- ...... --.. ~ ....... , ...... _ .................. ,_,_ .... ., .. _,,_,, ____ , ........ --.... -........

MALE, VEGETARIAN SUMMER, CSI 25-May-00- Page4

--·-""···--~-------------------------------------··-··-------- .. --.-·-··-----------·-.. -·

Phosp iron Zinc Ptn("/o) Fat(%) Carb(% Ale(%) Others( Sweet com,frozen,boiled 22g 16.06 0.13 0.13 12 9 75 0 4 Pea,green,boiled 22g !8.26 0.24 0.18 40 7 50 0 2 Bean,green,boiled 55g 18.70 0.61 0.44 37 11 51 0 I Lenuce,common,raw 2Leaf 27.00 0.60 0.20 57 14 24 0 6 Tomato,common,raw 40g 9.60 0.!2 0.08 30 7 54 0 9 Carrot,frozen,boiled 44g 5.28 0.!3 0.04 12 4 82 0 2 Cauliflower, boiled 6g 1.92 0.04 0.02 47 9 40 0 4 Spinach,frozen,boiled 6g 2.94 0.13 0.07 66 21 12 0 Broccoli, boiled 6g 3.60 0.06 0.04 79 ll 6 0 4 Egg, poached !Average 94.00 0.94 0.56 33 66 l 0 0

Bean,soya,dried,6oiled !4g 28.00 0.31 0.22 43 53 4 0 0 Weet-bix l5g 43.50 1.29 0.21 14 6 75 0 5 Bean,lima,dried,boiled 14g 10.64 0.18 0.!0 37 4 55 0 4 ''"'""

Baked beans,can-tomato sauce !7g !3.94 0.27 0.09 27 6 63 0 3 Oats,rolled,cooked .2cup 78.00 0.36 0.16 13 19 64 0 4 Orange,unspec .3Whole 8.78 0.15 0.07 11 2 81 0 6 Margarine,polyunsat,regular 60g 6.60 0.00 0.00 0 100 0 0 0

Mono( Poly(%). Sat("/o) Banana,common,raw,peeled .7Averag ? ? 0

Apple,stewed,added sugar 16g ? ? ?

Milk, whole,fluid 360ml 28 3 69 Cheese, cheddar 6g 30 3 67 Yoghurt,fruit 28g 30 4 67 Bread,white,milk lOSlice 24 47 29 Com flakes lOg 22 56 22 Rice, white, boiled .05cup ? 0 ?

Pasta, white, boiled 70g 0 100 0 Potato, pale skin,mashed 145g ? ? ?

Pumpkin,buttemut,peeled,boil 22g 25 0 75 Sweet com,frozen,boiled 22g 33 56 11 Pea,green,boiled 22g ? ? ?

Bean,green,boiled 55g ? ? ?

Lettuce,common,raw 2Leaf ? ? ? Tomato,common,.raw 40g ? ? ?

Carrot,frozen,boiled 44g ? ? ? Cau!iflower,boiled 6g ? ? 0

Spinach,frozen,boiled 6g ? ? ? Broccoli,boiled 6g ? ? ?

Egg, poached !Average 51 !3 36 Bean,soya,dried,boiled l4g !7 68 15 Weet-bix 15g !3 69 19 Bean,lima,dried,boiled l4g 0 100 0 Baked beans, can-tomato sauce l7g 20 60 20 Oats,rolled,cooked .2cup 40 40 20 Orange,unspec .3Whole ? " ?

Margarine,polyunsat,regular 60g 32 47 20

MALE, VEGETARIAN SUMl\1ER, CS! 25-May-00- Page 5

MALE, VEGETARIAN WINTER

Analyses

Nutrient Avg!Day RDI %RDI Goal o/oGoa! Status Weight 1854 g

Energy* 9827 kJ #10959 kJ 90% Less than RD! Energy 2348 kc

Protein* 78.30 g 55 g 142% 45 .. 55g NA Exceeds Max. Goal Total Fat 89.35 g

Carbohydrate 308.48 g Alcohol 0.00 g

Water 1323 g

Sat. Fat 26.05 g Mono. Fat 26.85 g Poly. Fat 28.20 g Dietary Fibre* 29.47 g >30g 98o/o Less th;m Min. Goal Total Sugars 64.28 g Starch 244.16 g Cholesterol 460.04 mg

Thiamin* 2.22 mg LJOmg 203% 0.8 .. 1.1mg NA Exceeds Max. Goal Riboflavin* 2.11 mg 1.64 mg 128% 1.2 .. !. 7mg NA Exceeds Max. Goal NiacinEq* 31.62 mg 17.53 mg 180% 13 .. 19mg NA Exceeds Max. Goal Vitamin C* 104.81 mg 40.00mg 262% 30 . .40mg NA Exceeds Max. Goal Total Folate* ?ug 200.00 ug ?0/o Less than RD!

:,~ Total A Eq 1528 ug 750.00 ug 204% >750ug 204% Sodium* 2515 mg 920 .. 2300mg NA Exceeds Max. Goal Potassium 3076mg 1950.00 mg !58% !950 .. 5460mg NA Magnesium* 309.12 mg 320.00mg 97"/o 270 .. 320mg NA Less than RDI Calcium 955.4! mg 800.00mg 119% >800mg 119% Phosphorus 1374mg 1000.00 mg 137% >1000mg 137"/o Iron 13.21 mg 7.00mg 189% 7 .. 16mg NA Zinc* 9.13 mg 12.00 mg 76% Less than RD! Kj from Protein !3.55% >12% 113% Kj from Fat* 33.64% <30% 112% Exceeds Max. Goal Kj from Carbohydrate* 50.23% .. >58o/o 87% Less than Min. Goal Kj from Alcohol 0.00% Kj from Others 2.59%

Fat as Mono 33.11% <34o/o 97"/o Fat as Poly* 34.77% <33% 105% Exceeds Max. Goal Fat as Saturated 32.12% <33% 97%

# - Estimated energy requirement RD!s based on: Male, 23years, 70kg, 172cm, light Activity

MALE, VEGET AR!AN WlNTER 25-May-00- Pagel

Recommended Dietary Intakes

KJ

Ptn

Thiamin

Rib"o

Niacin.Eq.

Vit.C

Vi!. A

Magnes

Calcium

Phosp

Iron

;~

0% 50% 100% 150% 200% 250% 300% 350% 400%

Ratio Energy from Protein, Fat, Carbohydrate and Alcohol

Protein

' ii

Garb

Other '

0% 1 0% 20% 30% 40% 50% 60% 70% 80% 90% 1 00%

MALE, VEGET AR!AN WINTER 25-May-00- Page2

Ratio Poly, Mono and Saturated Fats

Mono-33%

Nutrient Contributions by Food

Weight KJ Kcals Ptn Fat Carb Ale Water Banana,commoJ\raw,peeled .7Averag 98 351 84 2 0 20 0 74 App!e,stewed,added sugar 16g !6 55 13 0 0 3 0 12 Milk, whole,fluid 360ml 372 !OJ! 241 12 14 17 0 325 Cheese, cheddar 6g 6 101 24 2 2 0 0 2 Yoghurt, fruit 28g 28 113 27 1 l 3 0 22

·::~ Bread, white,milk 10S1ice 280 2912 696 24 6 135 0 106 Cornflakes lOg 10 !58 38 1 0 8 0 0 Rice,white,hoiled !cup 190 994 237 4 0 53 0 131 Pasta, white,hoiled 70g 70 348 83 3 0 17 0 47 Potato,pale skin,mashed 120g 120 335 80 3 0 16 0 94

'- Pumpkin,buttemut,pee1ed,hoil 20g 20 39 9 0 0 2 0 17 Sweet com,frozen,hoiled lOg 10 43 10 0 0 2 0 7 Pea,green,hoiled 20g 20 41 10 1 0 1 0 17 B~green~boiled 40g 40 28 7 l 0 l 0 37 Lenuce,common,raw !Leaf 50 14 3 0 0 0 0 48 Tomato,cherry,raw 3Whole 44 23 6 0 0 0 4! Carrot,frozen,boi!ed 45g 45 40 9 0 0 2 0 41 Cabbage,common,unsp,boi!ed lSg 15 !0 2 0 0 0 0 !4 Cauliflower,boiled 20g 20 16 4 0 0 0 0 !8 T omato,common.raw 60g 60 34 8 l 0 1 0 57 Egg, poached 2Average 94 589 141 12 11 0 0 71 Bean,soya,dried,boi1ed 2Ig 2! !13 27 3 2 0 0 !4 \Veet-bix 15g 15 200 48 2 0 9 0 l Bean,1ima,dried,boiled 2lg 21 62 15 J 0 2 0 15 Baked beans, can-tomato sauce 2lg 2! 60 14 l 0 2 0 16 Margarine,polyunsat,regular 60g 60 !794 429 0 48 0 0 9 Orange,unspec .3Who1e 37 57 14 0 0 3 0 32 Oats,rolled,cooked .2cup 52 110 26 l 4 0 45

;:.,·o Peanut butter,added sugar 5g 5 122 29 2 1 0 0 Chickpea, canned, drained l4g 14 57 14 0 2 0 9

Sat Mono Poly Fibre Sugars Starch Cholest Thiaznin Banana,common,raw,peeled .7Averag 0 0 0 2 !7 3 0 0.05 Apple,stewed.added sugar l6g 0 0 0 0 3 0 0 0.00 Milk,whokfluid 360 ml 9 4 0 0 17 0 48 0.!9 Cheese, cheddar 6g l 0 0 0 0 6 0.00 YoghurtJruit 28 g 0 0 0 3 0 3 0.0!

....• ___ , _________ , ____ ., _________________________________________________ , __________________________________ , __ , _______________ ·--------·--·--·-·····--· . ~------ .. --------·-···--·-... ·-·--··· .

MALE, VEGETARIAN WINTER 25-May-00- Page3

--------~--------"·-~---------~---····-·· -----------------··-------------------------------------------- ···----~----- .. ···"-·"'"""""-----------~--~

Sat Mono Poly Fibre Sugars Starch Cholest Thiamin Bread. white,milk IOSlice I 1 2 8 8 127 0 1.12 Com flakes lOg 0 0 0 0 1 8 0 O.l8 Rice, white, boiled !cup 0 0 0 2 0 53 0 0_06 Pasta, white, boiled 70g 0 0 0 1 0 17 0 0.01 Potato,pale skin,mashed l20g 0 0 0 I 1 15 0 0.08 Pumpkin,buttemut,peeled.boil 20g 0 0 0 0 l 0 0 0.01 Sweet corn,frozen,boiled lOg 0 0 0 0 0 2 0 0.01 Pea,green,boiled 20g 0 0 0 I 1 1 0 0.05 Bean,green,boiled 40g 0 0 0 1 1 0 0 0_01 Lettuce,common,raw !Leaf 0 0 0 1 0 0 0 0.02 T omato,cherry;r8.W_ 3Whole 0 0 0 I I 0 0 0.03 Carrot,frozen,boiled 45g 0 0 0 I 2 0 0 0.00 Cabbage,common,unsp,boiied 15g 0 0 0 0 0 0 0 0.01 Cauliflower,boiled 20g 0 0 0 0 0 0 0 0.01 Tornato,cornrnon,raw 60g 0 0 0 1 1 0 0 0.02 Egg,poached 2Average 3 5 1 0 0 0 402 0.08 Bean,soya,dried.boiled 2lg 0 0 I 2 0 0 0 0_02 Weet-bix l5g 0 0 0 2 1 9 0 0.14 Bean,lima,dried.boiled 2lg 0 0 0 1 0 2 0 O.OI Baked beans,can-tomato sauce 21g 0 0 0 1 1 1 0 0.01 Margarine,polyunsat,regclar 60g 9 15 22 0 0 0 0 000 Orange,unspec .3Whole 0 0 0 I 3 0 0 0.04 Oats,rolled,cooked .2cup 0 0 0 1 0 4 0 0.04 Peanut butter,added sugar 5g 0 1 l 1 0 0 0 0.01 Chickpea,canned.drained l4g 0 0 0 I 0 2 0 0.00

Ribo Niacin. Vit.C VitA Sodium Po tass Magnes Calcium Banana,common,raw,peeled .7Averag O.ll 0.88 l ].76 12.74 0.98 338.IO I8.62 4.90 Appie,stewed.added sugar I6g 0.00 0.02 0.32 0.00 O.I6 I0.24 0.48 0.48 Milk,whole,f!uid 360m] 0.74 3.34 3.72 178.33 I52.32 564.71 40.87 423.53 Cheese, cheddar 6g 0.00 0.37 0.00 23.40 3930 4.38 L80 4650 Y oghurt,fruit 28g 0.08 0.45 0.00 10.36 16.80 64.40 4.48 47.88 Bread. white,milk lOS !ice 0.22 8.96 0.00 0.00 1372.00 448.00 70.00 240.80 Com flakes lOg 0_!5 1.05 0.00 1.10 119.00 10.40 1.50 030 Rice, white, boiled !cup 0.02 2.28 0.00 o_oo 9_50 19.00 24_70 HO Pasta, white,boiled 70g 0.01 0.91 0.00 0.00 1.40 14-00 6.30 4.90 ~otato,pale skin,mashed 120g 0.05 1.56 18.00 7.20 9.60 480.00 19.20 12_00 Pumpkin,buttemut,peeled.boil 20g 0_02 0.18 1.20 84_00 0.20 85_00 3.00 4.40 Sweet corn,frozen,hoiled lOg 0.00 0.20 0.50 0.90 0.80 19.50 2.60 0.40 Pea,green,boiled 20g 0.02 0.44 2.80 13.80 0.20 28.00 4.20 3.60 Bean,green,boiled 40g 0.03 0.28 5.20 30.80 1.20 32.00 6.80 12.00 Lettuce, common, raw I Leaf 0.02 0.25 2.00 7.50 11.50 115.00 4.00 8.00 T omato,cherry ,raw 3Whole 0.02 049. 12.43 36.41 4.44 106.56 5.33 4_88 Carrot,frozen,boiled 45g 0.03 0.32 0.45 3I0.50 19.80 34.65 4.05 1!.70 Cabbage,common,unsp.boiled 15g 0.01 0.08 540 0.90 2.55 44.25 2.10 5.10

-Cauliflower,boiled 20g 0.02 0.20 !1.20 0.40 2.80 6!.00 2.40 2.60 T omato,common,raw 60g 0.01 0.48 10.80 34.80 3.60 120.00 6.00 4.80 Egg, poached 2Average 027 3.29 0.00 206.80 8!.78 72.38 9.40 49.82 Bean,soya.dried,boiled 2lg 0.01 0.90 0.00 0.00 1.89 88.20 14.91 15.96 Weet-bix lSg 0.22 2.24 0.00 0.00 58..50 60.00 16.50 4.50 Bean,lima.dried.boiled 21g 0.00 0.34 0 00 0.00 1.47 73.50 7.35 3.36 Baked beans, can-tomato sauce 2lg 000 0.40 0.00 1.47 84.00 46.20 5.25 7.14 Margarine,polyunsat,regular 60g 0.01 O.I2 0.00 558.00 468.00 !2.00 0.60 5.40 Orange, unspec .3Whole 0.01 0.18 19.03 7.69 0.73 53.07 4.03 10.61 Oats,rolled,cooked .2cup 0.01 0.16 0.00 0.52 0.52 21.32 9.88 3.64 Peanut butter,added sugar 5g 0.01 !.05 0.00 0.05 15.00 30.50 9.00 2.30 Chickpea..carmed.drained l4g 0.00 0.22 0.00 0.56 35.00 19.60 3.78 6.30

Phosp Iron Zinc Ptn(%) Fat(%) Caib(% Ale(%) Others( Banana.,common.raw,peeled .7Averag 25.48 049 0.20 8 1 89 0 2 Apple_stewed.added sugar l6g 0.80 0.02 0.02 I 1 98 0 0 Milk. who!e.tluid 360m! 345.51 0.37 !.49 21 52 28 0 0 Cheese, cheddar 6g 31.50 0 00 0.22 26 74 0 0 0 Yoghurt.fruit 28 g 37.80 0.03 O.I4 21 26 49 0 5

. -·---~---···-'--·····-··---~--------- ··----- ----------"---~----·· .•.... ---·- -'-~------------------~--"------------~--------------------------------···· -------~-~------------ ---·--··-···--

MALE, VEGETARIAN WINTER 25-May-00- Page4

. ····-····-·-·-··--------------------~----------------------· .. ·--------------------·-·--....... _, ___ ~--··--...... ~.---· .. ··· ......... ---"

Phosp Iron Zinc Pin(%) Fal(%) Carb(% Ale(%) Others( Bread, white,milk !OS lice 252.00 3.08 1.96 14 8 74 0 4 Com flakes lOg 3.80 0.94 0.02 7 2 86 0 5 Rice, white, boiled !cup 64.60 0.57 l.l4 7 l 86 0 5 Pasta, white,boi1ed 70g 38.50 0.28 0.14 14 2 79 0 5 Potato, pale skin, mashed l20g 38.40 0.48 0.36 15 5 75 0 4 Purnpkin,buttemut,pee1ed,boil 20g ]1.40 0.08 0.02 20 13 64 0 3 Sweet com,frozen,boiled lOg 7.30 0.06 0.06 12 9 75 0 4 Pea,green,boiled 20g 16.60 0.22 0.16 40 7 50 0 2 Bean,green,boiled 40g 13.60 0.44 0.32 37 ll 51 0 l Lettuce,common,raw !Leaf 13.50 0.30 0.!0 57 14 24 0 6 Tomato,cheny,r'3'Y 3Whole 9.77 0.22 0.09 16 7 68 0 9 Carrot,frozen,boiled 45g 540 0.14 0.05 12 4 82 0 2 Cabbage,common,unsp,boiled 15g 4.80 0.09 0.05 34 6 59 0 1 Cauliflower,boi1ed 20g 6.40 0.12 0.06 47 9 40 0 4 Tomato,common,raw 60g 14.40 0.18 0.12 30 7 54 0 9 Egg, poached 2Average !88.00 1.88 1.13 33 66 l 0 0

Bean,soya,dried,boi1ed 21g 42.00 0.46 0.34 43 53 4 0 0 Weet-bix 15g 43.50 !.29 0.21 14 6 75 0 5 Bean,lima,dried,boiled 2lg 15.96 0.27 0.15 37 4 55 0 4 Baked beans, can-tomato sauce 21g 17.22 0.34 O.ll 27 6 63 0 3 M.argarine,polyunsat,reguiar 60g 6.60 0.00 0.00 0 100 0 0 ?

Orange, unspec .3Who1e 8.78 0.15 0.07 ll 2 81 0 6 Oats,rolied,cooked .2cup 78.00 0.36 0.16 l3 19 64 0 4 Peanut butter,added sugar 5g 20.00 0.10 0.15 18 75 7 0 0 Chickpea, canned, drained 14g 12.04 0.25 0.14 26 19 51 0 3

Mono( Poly(%) Sat(%) Banana.,cornmon,raw,peeled .7Averag 0 ? ?

Apple,stewed,added sugar 16g ? ? ?

Milk,whole,fluid 360m! 28 3 69 Cheese, cheddar 6g 30 3 67 Yoghurt, fruit 28 g 30 4 67 Bread,white,milk lOS lice 24 47 29 Com flakes lOg 22 56 22 Rice, white, boiled !cup ? ? ?

Pasta, white,boiled 70g 0 100 0 Potato,pale skin,mashed 120g ? ? ?

Pumpkin,buttemut,peeled,boil 20g 25 0 75 Sweet corn,frozen,boiled lOg 33 56 ll Pea,green,boiled 20g ? ? ?

Bean,green,boiled 40g ? ? ?

Lettuce,common,raw !Leaf ? ? ?

Tomato,cheny,raw 3Whole ? ? ?

Carrot,frozen,boiled 45g ? ? ?

Cabbage,common.unsp,boiled 15g ? ? ?

Cauliflower,boiled 20g ? ? ?

Tomato,com.mon,raw 60g ? ? ?

Egg, poached 2Average 51 13 36 Bean,soya,dried.boiled 2lg !7 68 15 Weet-bix l5g 13 69 19 Bean,lima,dried.boiled 2lg 0 100 0 Baked beans, can-tomato sauce 2lg 20 60 20 Margarine,polyunsat,regular 60g 32 47 20 Orange,unspec .3Whole ? ? ?

Oats.rolled,cooked .2cup 40 40 20 Peanut butter,added sugar 5g 48 34 18 Chickpea, canned, drained l4g !9 63 19

~ - - ~--- ~-- ------- ---- -- -- ------------------ --------------- -------------------------- ----MALE, VEGETARIAN WINTER 25-May-00- PageS

MALE, VEGETARIAN WINTER, CSI

Analyses

Nutrient Avf!!Da:y RDI o/oRDI Goal %Goal Status

Weight 1448 g

Energy* 8324 kJ #10959 kJ 76% Less than RDI

Energy 1988 kc

Protein* 62.77 g 55 g 114% 45 .. 55g NA Exceeds Max. Goal

Total Fat 8034g

Carbohydrate 255.39 g

Alcohol 0.00 g

Water 1004 g

Sat Fat 23.63 g

Mono. Fat 23.52 g

Poly. Fat 26.66 g

Dietary Fibre* 24.71 g >30g 82% Less than Min. Goal

Total Sugars 61.59 g

Starch 193.77 g

Cholesterol 178.41 mg

Thiamin* 2.09 mg l.!Omg 190% 0.8 .. l.lmg N A Exceeds Max. Goal

Riboflavin* 1.87 mg 1.64 mg 114% l.2 .. l.7mg NA Exceeds Max. Goal

NiacinEq* 25.68 mg 17.53 mg 146% l3 .. 19mg N A Exceeds Max. Goal

VitaminC* 84.03 mg 40.00 mg 21 0"/o 30 . .40mg NA Exceeds Max. Goal

Total Folate* ? ug 200.00ug ?0/o Less than RDI

Total AEq 1297 ug 750.00 ug 173% >750ug 173%

Sodium* 2339 mg 920 .. 2300mg NA Exceeds Max. Goal

Potassium 2596mg 1950.00 mg 133% !950 . .5460mg NA

Magnesium* 253.05 mg 320.00 mg 79% 270 . .320mg NA Less than Min. Goal

Calcium 874.57mg 800.00mg 109% >800mg 109%

Phosphorus ll21 mg 1000.00 mg 112% >IOOOmg 112%

Iron 10.18mg 7.00 mg 145% 7 .. 16mg NA

Zinc* 6.78 mg 12.00 mg 56% Less than RD!

Kj from Protein 12.82% > 12o/o 107%

Kj from Fat* 35.71% <30% 119"/o Exceeds Max. Goal

Kj from Carbohydrate* 49.09% >58% 85% Less than Min. Goal

Kj from Alcohol 0.00%

Kj from Others 2.38%

Fat as Mono 3!.87% <34% 94%

Fat as Poly* 36.12% <33% 109% Exceeds Max. Goal

Fat as Saturated 32.0 l o/o <33.0/o 97%

# - Estimated energy requirement RDis based on: Male, 23years, 70kg, I72cm, Light Activity

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MALE, VEGET ARlAN Wll'HER, CSl 25-May-00- Page I

Recommended Dietary Intakes

KJ

Ptn'

Thiamin:

Rib~ -'=-. i]!!!~ Niacin.Eq. -Sa~

Vit.C=iil~~ Vit.A

Potass

Magnes.

Calcium' --S.."""""

Phosp .• ... ,~..:...,..:...,..:...,..:...,""""" Iron •

Zinc

0% 50% 100% 150% 200%

Ratio Energy from Protein, Fat, Carbohydrate and Alcohol

Protein

Fat

250% 300%

0% 1 0% 20% 30% 40% 50% 60% 70% 80% 90% 1 00%

MALE, VEGET ARlAN W1NTER, CS! 25-May-00- Page2

---····-·-·---··-.. -·------·--·----~·--·----------- .. ··-·----·-··---------··--·-·-·-·-----

Ratio Poly, Mono and Saturated Fats

Mono-32%

Nutrient Contributions by Food

Weight KJ Kcals Pin Fat cam Ale Water Banana,common,raw,peeled .7Averag 98 351 84 2 0 20 0 74 Apple,stewed,added sugar l6g 16 55 !3 0 0 3 0 !2 Milk, who1e,fluid 360m! 372 lOll 241 !2 14 17 0 325 Cheese,cheddar 6g 6 !01 24 2 2 0 0 2 Yoghurt, fruit 28g 28 ll3 27 l l 3 0 22 Bread, white,milk !OSlice 280 2912 696 24 6 !35 0 106 Cornflakes lOg 10 !58 38 I 0 8 0 0 Rice, white,boiled .05cup 10 50 12 0 0 3 0 7 Pasta, white, boiled 70g 70 348 83 3 0 l7 0 47 Potato,pale skin,rnashed 120g 120 335 80 3 0 16 0 94 Pumpkin,butternut,peeled,boil 20g 20 39 9 0 0 2 0 17 Sweet corn,frozen,boiled 24g 24 !02 24 ! 0 5 0 !8 Pea,green,boiled 44g 44 89 21 2 0 3 0 36 Bean,green,boiled 40g 40 28 7 l 0 1 0 37 Tornato,common,raw 20g 20 !I 3 0 0 0 0 19 Carrot,frozen,boiled 40g 40 35 8 0 0 2 0 37 Cauliflower,boiled 24g 24 19 5 l 0 0 0 22 Margarine,polyunsat,regular 60g 60 !794 429 0 48 0 0 9 Lenril,dried,boiled 6g 6 18 4 0 0 l 0 4 Peanut butter,added sugar 5g 5 !22 29 l 2 l 0 0 Egg, poached .6Averag 28 177 42 3 3 0 0 21 Bean,soya,dried.,boiled 8.g 8 43 10 I I 0 0 5 Weet-bix J 5g 15 200 48 2 0 9 0 l Bean).ima,dried,boiled 8g 8 24 6 I 0 I 0 6 Bal..:ed beans, can-tomato sauce Sn 8 7' 5 0 0 I 0 6 0

_, Oats,rolled,cooked .2cup 52 110 26 I l 4 0 45 Orange, tmspec .3Whole 37 57 14 0 0 3 0 32

Sat Mono Poly Fibre Sugars Starch Cholest Thiamin Banana,common,raw,pee!ed .7Averag 0 0 0 2 !7 3 0 0.05 Apple~stewed,added sug& l6g 0 0 0 0 3 0 0 0.00 Milk. whole, fluid 360m! 9 4 0 0 17 0 48 0.!9 Cheese, cheddar 6g I I 0 0 0 0 6 0.00 Yoghurt, fruit 28 g ! 0 0 0 3 0 3 0.01 Bread, white,milk lOSlice I l 2 8 8 127 0 Ll2 Corn flakes 10g 0 0 0 0 I 8 0 0.18 Rice. white.boiied .05cup 0 0 0 0 0 3 0 0.00

·-·-~·--- -··--····--·-~ -·-·---···-··-· ..... -~····--···--·-·-···- ··- ·- ··---···•··-·-··-·-··· ......... -··-...... ~ . -·-·--·-- ··-·-.. ·· ···-·- ........ ~ .. -·- -·-··--·-···---- --·- .... -.. ··-····-··- ·-·-· .. ·-····-··-··--···-·-·-·--.. ·-·-····

MALE, VEGETARIAN WINTER, CS! 25-May-00- Page3

·-····--·----.. -·----·--- ··-~---.. -·-----·~"'" ... ·-·--·-· .. ·-·--~···

Sat Mono Poly Fibre Sugms Starch Choiest Thiamin Pasta, white,boiled 70g 0 0 0 1 0 !7 0 0.01 Potato,pale skin,mashed l20g 0 0 0 1 1 15 0 0.08 Pumpkin,buttemut,pee1ed,boil 20g 0 0 0 0 I 0 0 0.01 Sweet com,frozen,boiled 24g 0 0 0 1 1 4 0 0.02 Pea,green,boiled 44g 0 0 0 3 I 2 0 0.10 Bean,green,boiled 40g 0 0 0 1 I 0 0 0.01 T omato,common,raw 20g 0 0 0 0 0 0 0 0.01 Carrot,frozen,boiled 40g 0 0 0 1 2 0 0 0.00 Cauliflower,boiled 24g 0 0 0 0 0 0 0 0.02 Margarine,polyunsat,regular 60g 9 15 22 0 0 0 0 0.00 Lentil,dried,boii"ed 6g 0 0 0 0 0 1 0 0.00 Peanut butter ,added sugar 5g 0 1 1 1 0 0 0 0.01 Egg, poached .6Averag l 1 0 0 0 0 121 0.03 Bean.soya,dried,boiled 8.g 0 0 0 1 0 0 0 0.01 Weet~bix l5g 0 0 0 2 I 9 0 0.14 Bean,lima.,dried.,boiled 8g 0 0 0 0 0 0 0.00

Baked beans, can-tomato sauce Sg 0 0 0 0 0 0 0.00 Oats,rolled,cooked .2cup 0 0 0 0 4 0 0.04 Orange,unspec .3Who1e 0 0 0 3 0 0 0.04

Ribo Niacin. VitC VitA Sodium Po tass Magnes Calcium Banana,common,raw,peeled .7Averag 0.11 0.88 1!.76 12.74 0.98 338.10 18.62 4.90 Apple,stewed,added sugar 16g 0.00 0.02 0.32 0.00 0.16 10.24 0.48 0.48 Milk, whole, fluid 360 ml 0.74 3.34 3.72 178.33 152.32 564.71 40.87 423.53 Cheese, cheddar 6g 0.00 0.37 0.00 23.40 39.30 4.38 !.80 46.50 Y oghurt,fruit 28g 0.08 0.45 0.00 10.36 !6.80 64.40 4.48 47.88 Bread, white,mi1k 1 OS lice 0.22 8.96 0.00 0 00 !372.00 448.00 70.00 240.80 Corn flakes lOg 0. !5 !.05 0.00 uo !!9.00 !0.40 !.50 0.30 Rice,wbite,boiled .05cup 0.00 O.ll 0.00 0.00 0.48 0.95 !.24 0.38 Pasta, white,boiled 70g 0.0! 0.91 0.00 0.00 1.40 !4.00 6.30 4.90 Potato, pale skin,mashed l20g 0.05 !.56 18.00 720 9.60 480.00 !9.20 12.00 Pumpkin,buttemut,peeled,boil 20g 0.02 0.18 1.20 84.00 0.20 85.00 3.00 4.40

:<!! Sweet corn,frozen,boi1ed 24g 0.01 0.48 1.20 2.16 1.92 46.80 6.24 0.96 Pea,green,boiled 44g 0.04 0.97 6.16 30.36 0.44 61.60 9.24 7.92 Bean,green,boi1ed 40g 0.03 0.28 5.20 30.80 1.20 32.00 6.80 12.00 llor:nato,connnaon,ravv 20g 0.00 0.16 3.60 !!.60 1.20 40.00 2.00 1.60 Carrot,frozen,boiled 40g 0.02 0.28 0.40 276.00 17.60 30.80 3.60 10.40 Cauliflower, boiled 24g 0.02 0.24 13.44 0.48 3.36 73.20 2.88 3.!2 Margarine,po1yunsat,regular 60g 0.0! 0.12 0.00 558.00 468.00 12.00 0.60 5.40 Lentil,dried,boiled 6g 0.00 0.09 0.00 0.06 0.48 13.20 1.50 1.02 Peanut butter ,added sugar 5g 0.01 1.05 000 0.05 15.00 30.50 9.00 2.30 Egg, poached .6Averag 0.08 0.99 0.00 62.04 24.53 21.71 2.82 14.95 Bean.soya,dried,boiled 8.g 0.01 0.34 0.00 0.00 0.72 33.60 5.68 6.08 Weet~bix l5g 0.22 2.24 0.00 0.00 58.50 60.00 !6.50 4.50 Bea.~,lirna,drieclboiled 8g 0 00 0.13 000 000 0.56 28.00 2.80 1.28 Baked beans, can-tomato sauce Sg 0.00 0.!5 000 0.56 32.00 !7.60 2.00 2.72 Oats.rolleclcooked .2cup 0.01 0.!6 0.00 0.52 0.52 21.32 9.88 3.64 Orange.unspec .3Whole 0.0! 0.18 19.03 7.69 0.73 53 07 4.03 10.6!

Phosp Iron Zinc Pm(%) Fat(%) Carb(% Ale(%) Others( Banana,common,raw,peeled .7Averag 25.48 0.49 0.20 8 1 89 0 2 Apple,stewed,added sugar 16g 0.80 0.02 0.02 1 98 0 0 Milk, wbole,fluid 360m! 345.51 0.37 1.49 21 52 28 0 0 Cheese, cheddar 6g 31.50 0.00 0.22 26 74 0 0 0 Yoghurt, fruit 28g 37.80 0.03 0.14 21 26 49 0 5 Bread, white,milk 10Slice 252.00 3.08 !.96 14 8 74 0 4 Com flakes lOg 3.80 0.94 0.02 7 2 86 0 5 Rice, white, boiled .05cup 3.23 0.03 0.06 7 86 0 5 Pasta, wbite,boiled 70g 38.50 0.28 0.14 !4 2 79 0 5 Potato,pale skin,rnashed l20g 38.40 0.48 0.36 !5 5 75 0 4 Pumpkin,buttemut,peeled,boil 20g 11.40 0.08 0.02 20 13 64 0 3 Sweet corn,frozen,boiled 24g 17.52 0.14 0.!4 12 9 75 0 4 Pea,green,boiled 44g 36.52 0.48 0.35 40 7 50 0 2 Bean,green,boiled 40g 13.60 0.44 0.32 37 11 5! 0 l

-·-·---"·-·----··-·-·----~---···--··";' .. '"""··---·-~-----··-·-·-·-···· .. -·- ........ - .. ~----·- .. ·~"-""'"- .. -·-· .. -~.·~-----·--··-"'""" ... ---~··-·~-·""'-~-·---·"·-.. -·-·--···-MALE, VEGET ARlA.N WINTER, CSJ 25-May-00- Page4

-------·-----·· ---------------------~----------·-----···-·--- ----------··-···· Phosp Iron Zinc Ptn(%) Fat(%) Carb(% Ale(%) OtheiS(

Tomato,common,raw 20g 4.80 0.06 0.04 30 7 54 0 9 Carrot,frozen,boiled 40g 4.80 0.12 0.04 12 4 82 0 2 Cauliflower, boiled 24g 7.68 0.!4 0.07 47 9 40 0 4 Margarine,polyunsat,regular 60g 6.60 0.00 0.00 0 100 0 0 0

Lenril,dried,boiled 6g 5.46 0.!2 0.05 39 5 52 0 4 Peanut butter ,added sugar 5g 20.00 0.10 0.!5 !8 75 7 0 0 Egg, poached .6Averag 56.40 0.56 0.34 33 66 1 0 0

Been,soya,dried,boiled 8.g 16.00 0.!8 0.13 43 53 4 0 0 Weet-bix !5g 43.50 !.29 0.21 14 6 75 0 5 Bean,lima,dried,boiled 8g 6.08 0.10 0.06 37 4 55 0 4 Baked beans,can~tqmato sauce 8g 6.56 0.!3 0.04 27 6 63 0 3 Oats,rolled,cooked · .2cup 7800 0.36 0.!6 13 !9 64 0 4 Orange,unspec .3Whole 8.78 0.!5 0.07 ll 2 81 0 6

Mooo( Poly(%) Sat(%) Banana,cornrnon,raw,peeted .7Averag 0 ? ?

Apple,stewed,added sugar 16g ? ? ?

Milk,whole,fluid 360m! 28 3 69 Cheese, cheddar 6g 30 3 67 Y oghurt,fruit 28 g 30 4 67 Bread,white,mi!k JOS!ice 24 47 29 Com flakes lOg 22 56 22 Rice, white, boiled .05cup ? ? ?

Pasta, white. boiled 70g 0 !00 0 Potato,pale skin,mashed l20g ? ? ?

Pumpkin,buttemut,peeled,boil 20g 25 0 75 Sweet com.frozen,boiled 24g 33 56 ll Pea,green,boiled 44g ? ? ?

Bean,green,boiled 40g ? ? ?

Tomato,common.raw 20g ? ? ?

Carrot,frozen,boiled 40g ? ? ?

Cauliflower,boiled 24g ? ? ?

Margarine,polyunsat,regular 60g 32 47 20 Lentil,dried,boiled 6g 25 50 25 Peanut butter,added sugar Sg 48 34 !8 Egg, poached .6Averag 5! 13 36 Bean,soya,dried,boiled 8.g 17 68 15 Weet-bix !Sg 13 69 19 Bean,lima,dried,boiled 8g 0 !00 0 Baked beans, can-tomato sauce 8g 20 60 20 Oats,rolled.cooked .2cup 40 40 20 Orange, unspec .3Whole ? ? ?

MALE, VEGETARIAN WINTER, CSI 25-May-00 - PageS

FEMALE, VEGETARIAN SUMMER (A)

Analyses

Nutri- Avg!Dey RDI %RDI Goal '%Goal Status Weight 1705 g

Energy 8869 kJ #8448 kJ 105%

Energy 2119 kc

Protein* 75.43 g 45 g !68% 45 .. 55g NA Exceeds Max. Goal

Total Fat 87.18 g

Carbohydrate 259.68 g Alcohol O.OOg

Water 1227 g

Sat. Fat 25.71 g

Mono. Fat 25.80 g

Poly. Fat 27.75 g

Dietary Fibre* 29.19 g >30g 97"/o Less than Min. Goal

Total Sugars 62.88 g Starch l96.77g

Cholesterol 460.04 mg

Thiamin* 2.22mg 0.84mg 262% 0.8 .. I.lmg NA Exceeds Max. Goal

Riboflavin* 2.12 mg 1.27 mg 167% 1.2 .. l.7mg NA Exceeds Max. Goal

Niacin Eq* 29.54mg 13.52 mg 219% !3 .. l9mg NA Exceeds Max. Goal

VitaminC* ll0.64mg 30.00 mg 369% 30 . .40rng NA Exceeds Max. Goal

Total Folate* ? ug 200.00 ug ?% Less than RD! :~ Total A Eq 1547 ug 750.00 ug 206% >750ug 206%

Sodium* 2472 mg 920 .. 2300mg NA Exceeds Max. Goal

Potassium 33!3 mg l950.00mg 170% 1950 .. 5460mg NA

Magnesium 297.19 mg 270.00mg 1!0% 270 . .320mg NA

Calcium 973.76mg 800.00 mg 122% >800mg !22%

Phosphorus !332 mg 1000.00 mg !33% >1000mg 133%

Iron 13.21 mg 12.00 mg 110% 7 .. 16mg NA

Zinc* 8.19 mg 12.00 rng 68% Less than RD!

Kj from Protein 14.46% > l2o/o 120%

Kj from Fat* 36.37% <30% 121% Exceeds Max. Goal

Kj from Carbohydrate* 46.85% .. >58(% 81% Less than Min. Goal

Kj from Alcohol 0.00%

Kj from Others 2.32%

Fat as Mono 32.55 o/o <34% 96%

Fat as Poly* 35.01 % <33% 106% Exceeds Max. GoaJ Fat as Saturated 32.43% <33% 98%

# - Estimated energy requirement RD!s based on: Female, 23years, 58kg, l62cm, Light Activity

:::".''

··--···------·-··--··-------·----·------····------·-·--·--------·--····--··· ···--··-·----· ····-··--······ FEMALE, VEGETARIAN SUMMER(A) 25-May-00- Pagel

---·----··

Recommended Dietary Intakes

Ptn I f

Thiamin

Ribo

Niacin. Eq. i VitC'

VitA i

Potass

Magnes

Calcium

-----·--··---·---·-·

Phosp ~':tiiiii~~~------====~~==========;;;;;;;---lron '

Zinc

0% 100% 200% 300% 400% 500%

Ratio Energy from Protein, Fat, Carbohydrate and Alcohol

Protein

Other i

0% 1 0% 20% 30% 40% 50% 60% 70% 80% 90% 1 00%

FEMALE, VEGET ARJAN SUMMER (A) 25-May-00-

-~,,:

Page2

---·--···--······-···---------------·-·----·----------··-------------···-···

Ratio Poly, Mono and Saturated Fats

Mono-33%

Nutrient Contributions by Food

Weight KJ Kcals Ptn Fa! Carb Ale Wa1er

Banana,common,raw,peeled .7Averag 98 351 84 2 0 20 0 74

Apple,stewed,added sugar 16g !6 55 13 0 0 3 0 12

Milk,whole,fluid 360 ml 372 lOll 241 12 14 17 0 325

Cheese, cheddar 6g 6 101 24 2 2 0 0 2

Yoghurt, fruit 28g 28 !13 27 1 3 0 22

":\ Bread, white,milk 10Slice 280 2912 696 24 6 135 0 106 :·•.

Corn flakes lOg 10 158 38 l 0 8 0 0

Rice, white,boiled .05cup 10 50 12 0 0 3 0 7

Pasta, white, boiled 70g 70 348 83 3 0 17 0 47

Potato, pale skin,mashed 140g 140 39! 93 4 l 18 0 110

Pumpkin,butternut,peeled,boil 25g 25 49 12 l 0 2 0 21

Sweet com,frozen,boiled 15g 15 64 15 0 0 3 0 11

Pea,green,boiled 20g 20 41 10 l 0 l 0 17

Bean,green,boiled 15g 15 10 2 0 0 0 0 14

Lettuce,common.raw 2Leaf 100 27 6 1 0 0 0 96

Tomato,cherry,raw 6Who1e 89 46 ll 0 0 2 0 83

Carrot,frozen,boiled 20g 20 18 4 0 0 0 18 ,''·-::. Cabbage,common,unsp,boiled l5g 15 10 2 0 0 0 0 14

Spinach,frozen,boiled l5g 15 14 3 0 0 0 14 Broccoli. boiled l5g 15 15 4 0 0 0 13 Egg,poached 2Average 94 589 141 12 11 0 0 71

Bean.soya,dried,boiled 30g 30 162 39 4 2 0 0 20 Weet-bix 15g 15 200 48 2 0 9 0 1

Bean,1ima,dried,boiled 40g 40 118 28 3 0 4 0 29 Baked beans, can-tomato sauce 20g 20 57 14 1 0 2 0 15 Margarine,polyunsat,regular 60g 60 1794 429 0 48 0 0 9 Orange.unspec .3Who1e 37 57 14 0 0 3 0 32 Oats,rolled,cooked .2cup 52 110 26 I 1 4 0 45

Sat Mono Poly Fibre Sugars Starch Cholest Thiamin Banana,common,raw,peeled .7Averag 0 0 0 2 17 3 0 0.05

,·,"··~ .. ,_ Apple,stewed,added sugar l6g 0 0 0 0 3 0 0 0.00 Milk,who1e,fluid 360 ml 9 4 0 0 17 0 48 0.19

""""" Cheese, cheddar 6g I 1 0 0 0 0 6 0.00 Y oghurt,fruit 28 g 1 0 0 0 3 0 3 0.01 Bread,white,milk !OS lice 1 1 2 8 8 127 0 Ll2 Corn flakes lOg 0 0 0 0 l 8 0 0.18

----~-~-----------·-·--···-·-------~---··----------------~·-··"·--·-----·---·--~----·-----···~·--·--·-···---~·-··-~·-··-··--·--·-··~---

i\\"\i~\'"' FEMALE, VEGETARIAN SUMMER (A) 25-May-00- Page3

·-----·-~------·--------~-· _____ .. _________ , _________ , ... ~---·--·--·--.. --""-"''

Sat' , M<l!JQ l'oly',,,' Fibre Sugars Starcll Coolest Thiamin Rice, white,hoiled .05cup 0 0 0 0 0 3 0 0.00 Pasta, white, boiled 70g 0 0 0 l 0 17 0 0,01 WM.il

Potato,pale skin,mashed l40g 0 0 0 1 l 17 0 0.10 Pumpkin,buttemut,peeled,boil 25g 0 0 0 0 1 0 0 0,02 Sweet com,frozen,boiled 15g 0 0 0 0 0 3 0 0,01 Pea,green,boi1ed 20g 0 0 0 l l 1 0 0,05 Been,green,boiled 15g 0 0 0 0 0 0 0 0.00 Lettuce,common.,raw 2Leaf 0 0 0 2 0 0 0 0,03 Tomato,cherry,raw 6Whole 0 0 0 1 2 0 0 0.05 Carrot,frozen,boi1ed 20g 0 0 0 I l 0 0 0,00 Cabbage,commo~Wl$P.boi1ed 15g 0 0 0 0 0 0 0 0.01 Spinach,frozen,boiled 15g 0 0 0 l 0 0 0 0,0] Broccoli, boiled l5g 0 0 0 I 0 0 0 0 01 Egg,poached 2Average 3 5 1 0 0 0 402 0,08 Bean,soya,dried,boiled 30g 0 0 l 2 0 0 0 0.03 Weet-bix l5g 0 0 0 2 1 9 0 0,14 Bean,lima,dried,boiled 40g 0 0 0 2 0 4 0 0,02 Baked beans, can-tomato sauce 20g 0 0 0 I 1 I 0 0,01 Margarine,polyunsat,regular 60g 9 15 22 0 0 0 0 0.00 Orange, unspec 3Whole 0 0 0 l 3 0 0 0.04 Oats,rolled,cooked .2cup 0 0 0 I 0 4 0 0,04

Ribo Niacin Vit.C VitA Sodium Potass Magnes Calcium Banana,common,raw,peeled .7Averag 0.11 0.88 1!.76 12.74 0.98 338.10 18,62 4.90 Apple,stewed,added sugar 16g 0.00 0,02 0.32 0.00 0.16 10,24 0.48 0.48 Milk, whole,fluid 360m] 0.74 3.34 3.72 178.33 152.32 564.71 40.87 423.53 Cheese, cheddar 6g 0.00 0.37 0.00 23.40 39.30 438 1.80 46,50 Y oghurt,fruit 28 g 0.08 0.45 0.00 10.36 16.80 64.40 4.48 47.88 Bread, white,mi1k I OS!ice 022 8.96 0.00 0,00 1372.00 448.00 70.00 240.80 Com flakes lOg 0.!5 !.05 0.00 uo !19.00 !0.40 LSO 030 Rice, white, boiled .05cup 0,00 O.ll 0,00 0.00 0.48 0.95 1.24 0.38 Pasta, v,hite,boiled 70g 0.01 0.91 0.00 0.00 1.40 14.00 6.30 4,90 Potato, pale skin,mashed 140g 0.06 1.82 2!.00 8.40 1 !.20 560.00 22.40 I4.00 Pumpkin,buttemut,peeled,boil 25g 0.02 0.23 !.50 !05.00 0.25 106.25 3.75 5.50 Sweet com,frozen,boiled 15g 0.00 0.30 0.75 !.35 1.20 29.25 3.90 0.60 Pea,green,boiled 20g 0.02 0.44 2.80 13.80 0.20 28.00 4.20 3.60 Bean,green,boiled 15g 0.01 0.11 1.95 11.55 0.45 12.00 2.55 4.50 Lettuce,common,raw 2Leaf 0.03 0.50 4.00 15.00 23.00 230.00 8.00 16.00 T omato,cherry ,raw 6Whole 0.04 0.98 24.86 72,82 8.88 2!3.12 10.66 9.77 Carrot,frozen,boiled 20g 0.01 0.14 0.20 138.00 8.80 15.40 1.80 5.20 Cabbage,common,unsp,boiled l5g 0,0! 0.08 5.40 0.90 2.55 44.25 2.10 5.IO Spinach,frozen,boiled 15g 0.02 0.39 0.60 171.00 15.00 42,00 8,70 25.50 Broccoli,boiled 15g 0.03 0.18 !2.75 8.85 3.00 48.75 3.15 4.35 Egg,poached 2Average 027 3.29 0.00 206.80 8!.78 72.38 9.40 49.82 Bean,soya,dried,boiled 30g 0.02 1.29 0,00 0,00 2.70 I26.00 2UO 22.80 Weet-bix I5g 0.22 2.24 0.00 0.00 58.50 60.00 I6.50 4.50 Bean,lima,dried,boi1ed 40g 0,01 0.64 0.00 0.00 2.80 I40,00 14.00 6.40 Baked beans, can-tomato sauce 20g 0.00 0.38 0.00 1.40 80,00 44.00 5.00 6.80 Margarine,polyunsat,regular 60g 0.01 0.12 0.00 558.00 468.00 12.00 0,60 5.40 Orange. unspec .3Whole 0.01 0.18 19,03 7,69 0.73 53 07 4.03 10.61 Oats,rolled,cooked .2cup 0.01 0.!6 0.00 0.52 0.52 21.32 9.88 3.64

Phosp Iron Zinc Ptn(%) Fat(%) Carb(% Ale(%) Others( Banana,common,raw,peeled .7Averag 25.48 0.49 020 8 I 89 0 2 Apple,stewed,added sugar l6g 0.80 0.02 0.02 I l 98 0 0 Milk, whole,fluid 360m! 345.5! 0.37 1.49 21 52 28 0 0 Cheese, cheddar 6g 3L50 0.00 0.22 26 74 0 0 0 Yoghurt, fruit 28 g 37.80 0.03 0.!4 2! 26 49 0 5 Bread. white,milk 10Siice 252.00 3 08 !.96 !4 8 74 0 4 Com flakes lOg 3.80 0,94 0.02 7 2 86 0 5 Rice, white, boiled ,05cup 3.23 0.03 0.06 7 I 86 0 5 Pasta, white, boiled 70g 38.50 0.28 0.14 !4 2 79 0 5 Potato,pale skin,mashed l40g 44.80 0.56 0.42 15 5 75 0 4 Pumpkin,buttemut,peeled,boil 25g 14.25 0.10 0,03 20 13 64 0 3

--··----··-~--------------.. --·--------.. -----~------------------ .. ---··---------.. --------------··-----·--·-----.. - ........ ·--~------·-~--.. --FEMALE, VEGET ARIAl'l SUMMER (A) 25-May-00- Page4

-----·- ----·-····--------- .. ---------"-""'"_'_""""" _____ ,,,,,.~ -... ~-- ... ·---""''"'"""'""""""'" _______ ,,_

Phosp !roo Zinc Ptn(%) Fa!(%) Carb(% Ale(%) Others(

Sweet com,frozen,boiled 15g 10.95 0.09 0.09 12 9 75 0 4

Pea,green,boiled 20g 16.60 0.22 0.16 40 7 50 0 2

Bean,green,boiled l5g 5.10 0.17 0.12 37 ll 51 0 l

Lertuce,common,raw 2Leaf 27.00 0.60 0.20 57 14 24 0 6

Tomato,cheny,raw 6Whole 19.54 0.44 0.18 16 7 68 0 9

Carrot,frozen,boiled 20g 2.40 0.06 0.02 12 4 82 0 2

Cabbage,common,unsp,boiled l5g 4.80 0.09 0.05 34 6 59 0 1

Spinach,frozen,boiled 15g 7.35 0.32 0.17 66 21 12 0 I

Broccoli, boiled l5g 9.00 0.15 0.11 79 !I 6 0 4

Egg, poached 2Average 188.00 !.88 1.13 33 66 l 0 0

Bean,soya,dried,'boiled 30g 60.00 0.66 0.48 43 53 4 0 0

Weet-bix 15g 43.50 !.29 0.21 14 6 75 0 5 Bean,lima,dried,boiled 40g 30.40 0.52 0.28 37 4 55 0 4

Baked beans, can-tomato sauce 20g 16.40 0.32 0.10 27 6 63 0 3

Margarine,polyunsat,regular 60g 6.60 0.00 0.00 0 100 0 0 0

Orange, unspec .3Whole 8.78 0.15 0.07 ]] 2 81 0 6

Oats,rolled,cooked .2cup 78.00 0.36 0.16 13 19 64 0 4

Mono( Poly(%) Sat(%) Banana,common.,raw,peeled .7Averag ? 0 0

Apple,stewed,added sugar 16g ? ? 0

Milk, whole,fluid 360 rnJ 28 3 69 Cheese, cheddar 6g 30 3 67 Y oghurt,fruit 28g 30 4 67 Bread. white,milk I OSlice 24 47 29 Com flakes lOg 22 56 22 Rice, white, boiled .05cup ? ? ')

Pasta, white, boiled 70g 0 100 0 Potato,pale skin,mashed l40g ? ? ?

Pumpkin,buttemut,peeled,boil 25g 25 0 75 Sweet com,frozen,boiled l5g 33 56 II Pea,green,boiled 20g ? 0 ?

~::~ Bean,green,boiled 15g 0 0 0

Lettuce,common,raw 2Leaf 0 0 ?

Tomato,cherry,raw 6Whole ? ? 0

Carrot,frozen,boiled 20g ? ? 0

Cabbage,common,unsp,boiled 15g ? ? ?

Spinach,frozen,boiled 15g ? ? 0

Brocco!i,boiled 15g ? ? ? Egg, poached 2Average 51 J3 36 Been,soya,dried,boiled 30g 17 68 15 Weet-bix l5g 13 69 19 Bean,lima,dried,boiled 40g 0 100 0 Baked beans, can-tomato sauce 20g 20 60 20 Margarine,polyunsat,regular 60g '? ,_ 47 20 Orange,unspec .3Whole ? ? 0

Oats,rolled,cooked .2cup 40 40 20

·--- .... _ ............ ____________ . ., .................. - ... - .... .,.,,_ ...... ., ............. ..

FEMALE, VEGETARIAN SUMMER(A) 25-May-00 - Page 5

FEMALE, VEGETARIAN SUMMER (B)

Analyses

Nutrient Avg/Day RDI o/oRDI Goal o/oGoal Status

Weight !963 g

Energy 9571 kJ #8448 kJ 113%

Energy 2286 kc

Protein* 83.95 g 45 g 187"/o 45 .. 55g NA Exceeds Max. Goal

Total Fat 96.99 g

Carbohydrate 271.80 g

Alcohol O.OOg

Water 1453 g

Sat. Fat 32.!6 g

Mono. Fat 28.38 g

Poly. Fat 28.01 g

Dietary Fibre* 29.19 g >30g 97"/o Less than Min. Goal

Total Sugars 75 OOg

Starch l96.77g

Cholesterol 493.58 mg

Thiamin* 2.35 mg 0.84mg 278% 0.8 .. Llmg NA Exceeds Max. Goal

Riboflavin* 2.64 mg l.27mg 208% L2 .. l.7mg NA Exceeds Max. Goal

NiacinEq* 3!.86 mg !3.52 mg 236o/o !3 .. !9mg NA Exceeds Max. Goal

Vitamin C* !13.22 mg 30.00 mg 377% 30..40mg NA Exceeds Max. Goal

Total Folate* ?ug 200.00 ug ?% Less than RDl

Total A Eq J 671 ug 750.00 ug 223% >750ug 223%

Sodium* 2578 mg 920 .. 2300mg NA Exceeds Max. Goal

Potassium 3705 mg 1950.00 mg !90% l 950 .. 5460mg NA

Magnesium* 325.57 mg 270.00 mg 121% 270 .. 320mg NA Exceeds Max. Goal

Calcium 1268 mg 800.00 mg !58% >800mg 158%

Phosphorus 1572 mg !000.00 mg !57"/o >!OOOmg 157"/o

Iron !3.47 mg 12.00 mg 112% 7 .. 16mg NA

Zinc* 9.22 mg 12.00 mg 77% Less than RD!

Kj from Protein 14.91% >12% 124%

Kj from Fat* 37.49% <30% 125% Exceeds Max Goal

Kj from Carbohydrate* 45.44% >58% 78% Less than Min. Goal

Kj from Alcohol 0.00%

Kj from Others 2.15%

Fat as Mono 32.05% <34% 94%

Fat as Poly 31.63% <33% 96%

Fat as Saturated* 36.32% <33% I I 0% Exceeds Max. Goal

# - Estimated energy requirement RDis based on: Female, 23years, 58 kg, 162cm, Light Activity

-······---··-----------------·-···----FEMALE, VEGETARIAN SUMMER (B) 25-May-00- Page J

Recommended Dietary Intakes

KJ

Ptn:

Thiamin !!-t~~ "' . ' Ribo:

Niacin.Eq. :

Vit.C

Phosp _· ~~~­Iron :

Zinc

~======~========= 0% 100% 200% 300% 400% 500%

Ratio Energy from Protein, Fat, Carbohydrate and Alcohol

Protein

Fat

0% 1 0% 20% 30% 40% 50% 60% 70% 80% 90% 1 00%

------·-----·····-·--FEMALE, VEGET ARlAN SUMMER (B) 25-May-00- Page2

oo• -·-·-~-···------------------------------······-·-····-···-····----····--··-··-·······-----··--·-··---------------------·-··-·-- -·---······-·~····-- .OM~--·-··~-·-··-

Ratio Poly, Mono and Saturated Fats

Mono-32%

Nutrient Comributions by Food

Weight KJ Kcals Ptn Fat Carl> Ale Water Banana,common,raw,peeled .7Averag 98 35I 84 2 0 20 0 74 Appie,stewed,added sugar l6g !6 55 !3 0 0 3 0 I2 Milk,whole.fluid 6!0ml 630 17!2 409 21 24 30 0 551 Cheese, cheddar 6g 6 !0! 24 2 2 0 0 2 Y oghurt,fruit 28 g 28 Il3 27 I l 3 0 22 Bread, white,mi1k !OSiice 280 29I2 696 24 6 !35 0 I06 Corn flakes lOg 10 !58 38 l 0 8 0 0 Rice, white, boiled .05cup 10 50 12 0 0 3 0 7 Pasta, white, boiled 70g 70 348 83 3 0 17 0 47 Potato,pale skin,mashed 140g I40 39! 93 4 I 18 0 110 Pumpkin,buttemut,pee1ed,boil 25g 25 49 12 I 0 2 0 21 Sweet com,frozen,boi1ed l5g 15 64 15 0 0 3 0 II Pea,green,.boiled 20g 20 41 !0 1 0 1 0 17 Bean,green,boiled I5g 15 10 2 0 0 0 0 14 Lenuce,common,raw 2Leaf 100 27 6 1 0 0 0 96 T omato,cherry ,raw 6Whole 89 46 11 0 0 2 0 83 Carrot,frozen,boiled 20g 20 18 4 0 0 1 0 18 Cabbage,common,unsp,boiled t5g 15 !0 2 0 0 0 0 14 Spinach,frozen,boiled 1 ')o·

-~ 15 I4 3 1 0 0 0 14

Broccoli, boiled l5g !5 15 4 I 0 0 0 l3 Egg, poached 2Average 94 589 141 I2 I1 0 0 7I Bean,soya,dried,boiled 30g 30 I62 39 4 2 0 0 20 Weet-bix l5g I5 200 48 2 0 9 0 I Bean,lima.,dried,boiled 40g 40 118 28 3 0 4 0 29 Baked beans.can-tomato sauce 20g 20 57 I4 l 0 2 0 15 Margarine,polyunsat,regular 60g 60 1794 429 0 48 0 0 9 Orange.unspec .3Whoie 37 57 14 0 0 3 0 32 Oats,rolled,cooked .2cup 52 IIO 26 I l 4 0 45

Sat Mono Poly Fibre Sugars Starcb Cholest Thiamin Banana,common,raw,peeled .7Averag 0 0 0 2 17 3 0 0.05 Apple~stewed,added sugar 16g 0 0 0 0 3 0 0 0.00 Milk, whoie,fluid 610 mi 16 6 I 0 30 0 82 0.31 Cheese, cheddar 6g l l 0 0 0 0 6 0.00 Y oghurt,fruit 28 g l 0 0 0 3 0 3 0.01 Bread, white,milk I OS lice I l 2 8 8 127 0 U2 Com flakes lOg 0 0 0 0 l 8 0 0.18

-·-----------·-····-·--·-·--~---------···--·---·····-·--···--·---··-------·-···-·---·· -····--- ···-··- -·-~·-·-----·--·----·---

FEMALE. VEGETARIAN SUMMER (B) 25-May-00- Page3

--· .... -.-.. --~--- .. ~--~---------·--·~---·---··- .. ·-·--"''""-""""'"--·------····-·---·-----··---·-··-·---·----··-···-··---~---·--.... ______ ,, _______ , ......... ,_ ... _ ...... ~ ........ -------- _,_ .............. ---·-·-

Sat Mono Poly Fibre SugaiS Starch Cholest Thiamin Rice,white,boi1ed .05cup 0 0 0 0 0 3 0 0.00

Pasta, white, boiled 70g 0 0 0 1 0 l7 0 0.01

Potaro,pale skin,mashed !40g 0 0 0 I 1 17 0 0.10 Pumpkin,butternut,peeled,boil 25g 0 0 0 0 1 0 0 0.02

Sweet corn,frozen,boi1ed l5g 0 0 0 0 0 3 0 0.01 Pea,green,boiled 20g 0 0 0 l 1 1 0 0.05 Bean,green,boiled l5g 0 0 0 0 0 0 0 0.00

Lettuce~com.mon,raw 2Leaf 0 0 0 2 0 0 0 0.03 Tomato,cherry,raw 6Who1e 0 0 0 2 0 0 0.05 Carrot,frozen,boi1ed 20g 0 0 0 1 1 0 0 0.00 Cabbage,com:m;,n,unsp,boiled 15g 0 0 0 0 0 0 0 0.01 Spinach,frozen,boiled 15g 0 0 0 1 0 0 0 0.01 Broccoli, boiled l5g 0 0 0 1 0 0 0 0.01 Egg, poached 2Average 3 5 1 0 0 0 402 0.08 Bean, soya, dried, boiled 30g 0 0 2 0 0 0 0.03 Weet-bix 15g 0 0 0 2 I 9 0 0.!4

Bean,lima,dried,boiled 40g 0 0 0 2 0 4 0 0.02 Baked beans. can-tomato sauce 20g 0 0 0 1 I I 0 0.01 Margarine,polyunsat,regular 60g 9 15 22 0 0 0 0 0.00 Orange,unspec .3\Vhole 0 0 0 1 3 0 0 0.04 Oats,rolled,cooked .2cup 0 0 0 I 0 4 0 0.04

Ribo Niacin. Vi:t.C VitA Sodium Potass Magnes Calcium Banana.,common,raw,peeled .7Averag 0.1 I 0.88 11.76 12.74 0.98 338.10 18.62 4.90 Apple,stewed,added sugar l6g 0.00 0.02 0.32 0.00 0.16 10.24 0.48 0.48 Milk,whole,fluid 610 ml 1.26 5.67 6.30 302.17 258.10 956.87 69.25 717.65 Cheese, cheddar 6g 0.00 0.37 0.00 23.40 39.30 4.38 1.80 46.50 Y oghurt,fruit 28 g 0.08 0.45 0.00 10.36 16.80 64.40 4.48 47.88 Bread, white,mi1k 10Slice 0.22 8.96 0.00 0.00 1372.00 448.00 70.00 240.80 Com flakes lOg 0.15 1.05 0.00 l.lO i 19.00 10.40 1.50 0.30 Rice,white,boi1ed .05cup 0.00 0.11 0.00 0.00 0.48 0.95 1.24 0.38 Pasta, white,boiled 70g 0.01 0.91 0.00 0.00 1.40 14.00 6.30 4.90 Potato,pale skin,mashed l40g 0.06 1.82 21.00 8.40 11.20 560.00 22.40 14.00 Pumpkin,buttemut,peeled,boil 25g 0.02 0.23 !.50 105.00 0.25 106.25 3.75 5.50 Sweet corn,frozen,boiled 15g 0.00 0.30 0.75 1.35 1.20 29.25 3.90 0.60 Pea,green,boiled 20g 0.02 0.44 2.80 !3.80 0.20 28.00 4.20 3.60 Bean,gree~bojled 15g 0.01 0.11 1.95 11.55 0.45 12.00 2.55 4.50 Lettuce~common,.raw 2Leaf 0.03 0.50 4.00 15.00 23.00 230.00 8.00 16.00 T omato,cherry ~raw 6Whole 0.04 0.98 24.86 72.82 8.88 213.12 10.66 9.77 Carrot,frozen,boiled 20g 0.01 0.14 0.20 138.00 8.80 15.40 1.80 5.20 Cabbage,common,unsp.boiled 15g 0.01 0.08 5.40 0.90 2.55 44.25 2.10 5.10 Spinach,frozen,boi1ed l5g 002 0.39 0.60 171.00 15.00 42.00 8.70 25.50 Broccoli, boiled l5g 0.03 0.18 12.75 8.85 3.00 48.75 3.15 4.35 Egg, poached 2Average .. 0.27 3.29 0.00 206.80 81.78 72.38 9.40 49.82 Bean,soya,dried,boiled 30g 0.02 1.29 0.00 0.00 2.70 126.00 21.30 22.80 Weet-bix J5g 0.22 2.24 0.00 0.00 58.50 60.00 16.50 4.50 Bean,lima,dried,boiled 40g 0.01 0.64 000 0.00 2.80 140.00 14.00 6.40 Baked beans, can-tomato sauce 20g 0.00 0.38 0.00 1.40 80.00 44.00 5.00 6.80 Margarine.polyunsat.regular 60g 0.01 0.12 0.00 558.00 468.00 12.00 0.60 5.40 Orange,unspec .3Whole 0.01 0.18 19.03 7.69 0.73 53.07 4.03 10.61 Oats, rolled, cooked .2cup 0.01 0.16 0.00 0.52 0.52 21.32 9.88 3.64

Phosp Iron Zinc Ptn(%) Fat(%) Carb(% Ale(%) Others( Banana.common,raw,peeled .7Averag 25.48 0.49 0.20 8 1 89 0 2 Apple,stewed,added sugar l6g 0.80 0.02 0.02 1 1 98 0 0 Milk,whole,fluid 610ml 585.45 0.63 2.52 21 52 28 0 0 Cheese,cheddar 6g 31.50 0.00 0.22 26 74 0 0 0 Yoghurt, fruit 28 g 37.80 0.03 0.14 21 26 49 0 5 Bread,white,mi1k IOS!ice 252.00 3.08 1.96 14 8 74 0 4

WRt~ Com flakes lOg 3.80 0.94 0.02 7 2 86 0 5 Rice, ''<hite,boiled .05cup 3.23 0.03 0.06 7 1 86 0 5 Pasta, white,boi1ed 70g 38.50 0.28 0.14 14 2 79 0 5 Potato, pale skin,mashed l40g 44.80 0.56 0.42 !5 5 75 0 4 Pumpkin,butternut,peeled,boil 25g 14.25 0.)0 0.03 20 !3 64 0 3

-·~·••---·••o•e•""-•·--·---·-"""'"'-'"'-~~·--··-~-~··•"• ----·-------- ________ _,_

FEMALE, VEGETARIAN SUMMER (B) 25-May~oo- Page4

----········------------~-------~--------- -------------~~------ ·-· ----·-----·-··"'"'''"-''- ..

Phosp Iron- Zinc Ptn(%) Fat("/o) Cam(% Ale(%) Others( Sweet corn,frozen,boiled !5g !0.95 0.09 0.09 !2 9 75 0 4 Pea,green,boiled 20g !6.60 0.22 0.16 40 7 50 0 2 Bean,green,boiled 15g 5.10 0.17 0.12 37 11 51 0 I Lettuce,common,raw 2Leaf 27.00 0.60 0.20 57 14 24 0 6 Tomato,cheny,raw 6Who1e 19.54 0.44 0.18 16 7 68 0 9 Carrot,frozen,boi1ed 20g 2.40 0.06 0.02 12 4 82 0 2 Cabbage,common,unsp,boiled !5g 4.80 0.09 0.05 34 6 59 0 Spinach,frozen,boiled 15g 7.35 0.32 0.17 66 2! 12 0 Broccol~boiled 15g 9.00 0.15 0.11 79 11 6 0 4 Egg,poached 2Average 188.00 L88 L!3 33 66 I 0 " Bean,soya,dried,ho_iled 30g 60.00 0.66 0.48 43 53 4 0 0 Weet-bix 15g 43.50 1.29 0.21 !4 6 75 0 5 Bean,lima,dried,boiled 40g 30.40 0.52 0.28 37 4 55 0 4 Baked beans,can-tomato sauce 20g 16.40 0.32 0.!0 27 6 63 0 3 Margarine,polyunsat,regular 60g 6.60 0.00 0.00 0 100 0 0 ., Orange,unspec .3\\'hole 8.78 0.!5 0.07 11 2 81 0 6 Oats,rolled,cooked .2cup 78.00 0.36 0.16 13 !9 64 0 4

Mono( Poly(%) Sat(%) Banana,common,raw,peeled .7Averag " ? ?

Apple,stewed,added sugar l6g ? ? ?

Milk, whole, fluid 610 mJ 28 3 69 Cheese, cheddar 6g 30 3 67 Yoghurt,fruit 28 g 30 4 67 Bread, white,milk lOS lice 24 47 29 Com flakes lOg 22 56 22 Rice,white,boiled .OS cup ? ? ?

Pasta, white, boiled 70g 0 100 0 Potato, pale skin,mashed l40g ? ? ?

Pumpkin,buttemut,pee1ed,boil 25g 25 0 75 Sweet corn,frozen,boiled l5g 33 56 II Pea,green,boiled 20g ? ? ?

Bean,green,boiled 15g ? ? ?

Lettuce,cornrnon,raw 2Leaf ? ? ?

Tomato,cherry,raw 6Who1e ? ? ?

Carrot,frozen,boi1ed 20g ? ? ?

Cabbage,common,unsp,boiled 15g ? ? ?

Spinach,frozen,boiled 15g ? ? ?

Broccoli,boiled 15g ? ? ?

Egg,poached 2Average 51 13 36 Bean,soya,dried,boiled 30g !7 68 !5 Weet-bix l5g 13 69 19 Bean,lima,dried,boiled 40g 0 100 0 Baked beans,can-tomato sauce 20g 2() 60 20 Margarine,polyunsat,regular 60g '7 ,_ 47 20 Orange,unspec .3Whole ? ? ?

Oats,rolled,cooked .2cup 40 40 20

_____ ,_ ........ ,_., __ --------------------------- _____________________ .. ______________ ~------------------ .. -~------·-------------··--·- .. --.. --- ---~~---------------------------

FEMALE, VEGETARIAN SUMMER (B) 25-May-00- Page 5

FEMALE, VEGETARIAN SUMMER (A) CSI

Analyses

Nutrient Avg/Day RDI o/oRDl Goa! %Goal Sta!us Weight 1613 g Energy* 8447kJ #8448 kJ 100% Less !han RDI

Energy 2018 kc

Protein* 65.96 g 45 g 147'/o 45 .. 55g NA Exceeds Max. Goal Total Fat 80.65 g Carbohydrate 258.70 g Alcohol O.OOg

Water 1157 g

Sat. Fat 23.93 g

Mono. Fat 23.37 g

Poly. Fat 26.39 g

Dietary Fibre* 26.60 g >30g 89% Less !han Min. Goal

I otal Sugars 62.43 g

Starch 196.23 g

Cholesterol 258.88 mg

Thiamin* 2.11 mg 0.84 mg 250% 0.8 .. Llmg NA Exceeds Ma~ Goal Riboflavin* L96mg 1.27 mg 154% l.2 .. 1.7mg NA Exceeds Max. Goal Niacin Eq* 26.39 mg 13.52 mg !95% l3 .. l9rng NA Exceeds Max. Goal Vitamin C* 89.57mg 30.00 mg 299% 30 . .40mg NA Exceeds Max. Goal Total Folate* ?ug 200.00 ug ?0/o Less !han RD! Total A Eq 1471 ug 750.00 ug 196% >750ug 196% Sodium* 24!0mg 920 .. 2300mg NA Exceeds Max. Goal

Potassium 2973 mg 1950.00 mg 152% l950 .. 5460mg NA Magnesium* 267.69 mg 270.00mg 99% 270 .. 320mg NA Less than Min. Goa!

:.. ~ Calcium 921.44 mg 800.00 mg 115% >800mg !15% Phosphorus ll84mg !000.00 mg 118% >IOOOmg 118% Iron* 11.46 mg 12.00 mg 95% 7 .. 16mg NA Less than RDI Zinc* 7.30 mg 12.00 mg 6!% Less than RD! Kj from Protein 13.27% >12% ll1% Kj from Fat* 35.33% <30% 118% Exceeds Max. Goal Kj from Carbohydrate* 49.00% >58% 84% Less than Min. Goal Kj from Alcohol 0.00%

Kj from Others 2.40%

Fat as Mono 3l.7l% <34% 93%

Fat as Poly* 35.82% <33% 109% Exceeds Max. Goal Fat as Saturated 32.47% <33% 98%

# - Estimated energy requirement RD!s based on: Female, 23years, 58kg, l62cm, Light Activity

FEMALE, VEGETARIAN SUMMER (A) CSl 25-May-00- Pagel

. ·-----.. ·-··-·----·------------------~-·- -----------------.. -----·- ............ ~-- . -- ----

Recommended Dietary Intakes

KJ

Ptn

Thiamin

Ribo··

Niacin.Eq.

Vit.C

Vi!. A

Potass '

Magnes

Calcium!

Iron

Zinc·

0% 50% 100% 150% 200% 250% 300% 350% 400%

Ratio Energy from Protein, Fat, Carbohydrate and Alcohol

Protein

Fat

Garb

Other i I --... - ... ----·--·-··-- ----------------------------.!

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

FEMALE, VEGET ARJAN SUMMER (A) CSJ 25-May-00- Page 2

'"''""'

Ratio Poly, Mono and Saturated Fats

Mono-32%

Nutrient Contributions by Food

Weight KJ Kcals Pin Fat Carb Ale Water Banana,common,raw,peeted .7Averag 98 351 84 2 0 20 0 74 Apple,stewed,added sugar 16g 16 55 13 0 0 3 0 12 Milk, whole, fluid 360m! 372 lOll 241 l2 14 17 0 325 Cheese, cheddar 6g 6 101 24 2 2 0 0 2 Y oghurt,fruit 28 g 28 113 27 l 3 0 22

::~ Bread, white,milk 10Slice 280 2912 696 24 6 135 0 106 Com flakes lOg 10 158 38 l 0 8 0 0 Rice, white,boiled .05cup JO 50 12 0 0 3 0 7 Pasta, white,boi1ed 70g 70 348 83 3 0 17 0 47 Potato,pale skin,mashed l45g 145 405 97 4 l 19" 0 114 Pumpkin,buttemut,pee!ed,boil 22g 22 43 10 l 0 2 0 19 Sweet com,frozen,boiled 22g 22 94 22 0 4 0 16 Pea,green,boiled 22g 22 45 11 1 0 l 0 18 Bean,green,boiled 55g 55 38 9 l 0 1 0 51 Lettuce, common, raw 2Leaf 100 27 6 1 0 0 0 96 Tomato,common,raw 40g 40 22 5 0 0 ! 0 38 Carrot,frozen,boiled 44g 44 39 9 0 0 2 0 40 Cauliflower ,boiled 6g 6 5 l 0 0 0 0 5 Spinach, frozen, boiled 6g 6 5 l 0 0 0 0 5 Broccoli,boiled 6g 6 6 l 0 0 0 0 5 Egg, poached 1Average 47 295 70 6 5 0 0 35 Bean,soya,dried,boiled 14g 14 75 !8 2 1 0 0 9 Weet-bix !5g 15 200 48 2 0 9 0 I Bean,lima,dried,boiled 14g 14 41 !0 l 0 0 10 Baked beans.can-tomato sauce l7g 17 48 12 I 0 2 0 13 Oats,rolled,cooked .2cup 52 110 26 l l 4 0 45 Orange, unspec .3Whole 37 57 14 0 0 3 0 32 Margarine,polyunsat,regular 60g 60 1794 429 0 48 0 0 9

Sat Mono Poly Fibre Sugars Starch Cholest Thiamin Banana,common,raw~peeled .7Averag 0 0 0 2 17 3 0 0.05 Apple,stewed,added sugar J6g 0 0 0 0 3 0 0 000 Milk, whole, fluid 360 ml 9 4 0 0 17 0 48 0.19 Cheese, cheddar 6g 1 1 0 0 0 0 6 0.00 Yoghurt,fruit 28 g I 0 0 0 3 0 3 0.01 Bread, white,milk 10Slice 1 1 2 8 8 127 0 1.12 Com flakes lOg 0 0 0 0 8 0 0.18

---.. -·--·-·---~----~--~-------------·--·---------------·-------- .. ----- ·-------·--·-------------- --~----··-·--····~-··· ·--·--------·--·--------·-----,,.·-,·:litH FEMALE, VEGETARIAN SUMMER (A) CS! 25-May-00- Page3

-------····-~·--·- .. --~-~···-

sat:; y ~.,;iQ~ 'l"'if' ;;,; '!'ibre Sugars Stan:b Coolest Thiamin Rice, white, boiled .05cup 0 0 0 0 0 3 0 0.00 Pasta, white,boiled 70g 0 0 0 I 0 17 0 0.01 Potato,pale slcin,mashed 145g 0 0 0 l 1 18 0 0.10 Pumplcin,buttemut,pee1ed,boil 22g 0 0 0 0 I 0 0 0.02 Sweet com,frozen,boiled 22g 0 0 0 l l 4 0 0.02 Pea,green,boiled 22g 0 0 0 l -1 l 0 0.05 Bean,green,boiled 55g 0 0 0 2 I 0 0 0.02 Lettuce,common,.raw 2Leaf 0 0 0 2 0 0 0 0.03 Tomato.common,raw 40g 0 0 0 0 l 0 0 0.02 Carrot,frozen,boiled 44g 0 0 0 l 2 0 0 0.00 Cauliflower, boiled. 6g 0 0 0 0 0 0 0 0.00 Spinach,frozen,boiled 6g 0 0 0 0 0 0 0 0.00 Broccoli,boiled 6g 0 0 0 0 0 0 0 0.00 Egg,poached !Average 2 2 1 0 0 0 201 0.04 Bean,soya,dried,boiied 14g 0 0 l 1 0 0 0 0.0! Weet-bix l5g 0 0 0 2 l 9 0 0.14 Bean,linta,dried,boiled 14g 0 0 0 1 0 l 0 0.0! Baked beans,can-tomato sauce l7g 0 0 0 l 1 l 0 0.01 Oats,ro!led,cooked .2cup 0 0 0 1 0 4 0 0.04 Orange, unspec .3Whoie 0 0 0 1 3 0 0 0.04 Margarine,polyunsat,regular 60g 9 15 22 0 0 0 0 0.00

Ribo Niacin. Vit.C Vit.A Sodium Potass Magnes Calcium Banana,common,raw,peeled .7Averag 0.11 0.88 11.76 12.74 0.98 338.10 18.62 4.90 Apple,stewed,added sugar l6g 0.00 0.02 0.32 0.00 0.16 10.24 0.48 0.48 Milk, whoie,fiuid 360m! 0.74 3.34 3.72 I 78.33 I 52.32 564.71 40.87 423.53 Cheese, cheddar 6g 0.00 0.37 0.00 23.40 39.30 4.38 180 46.50 Y oghurt,fruit 28g 0.08 0.45 0.00 !0.36 16.80 64.40 4.48 47.88 Breed, white,mi1k IOSlice 0.22 8.96 0.00 0.00 1372.00 448.00 70.00 240.80 Cornflakes lOg 0.15 1.05 0.00 1.10 1!9.00 10.40 !.50 0.30 Rice, white,boi1ed .05cup 0.00 0.11 0.00 0.00 0.48 0.95 1.24 0.38 Pasta, white,boiled 70g 0.01 0.91 0.00 0.00 1.40 14.00 6.30 4.90 Potato,pale skin,mashed 145g 0.06 1.89 21.75 8.70 11.60 580.00 23.20 14.50 Pumpkin,buttemut,pee1ed,boil 22g 0.02 0.20 1.32 92.40 0.22 93.50 3.30 4.84 Sweet com,frozen,boiled 22g 0.01 0.44 l.lO 1.98 1.76 42.90 5.72 0.88 Pea,green,boiled 22g 0.02 0.48 3.08 15.!8 0.22 30.80 4.62 3.96 Bean,green,boiled 55g 0.04 0.39 7.15 42.35 1.65 44.00 9.35 16.50 Lettuce,common,raw 2Leaf 0.03 0.50 4.00 !5.00 23.00 230.00 8.00 16.00 T omato,common,raw 40g 0.01 0.32 7.20 23.20 2.40 80.00 4.00 3.20 Carrot,frozen,boiled 44g 0.03 0.3! 0.44 303.60 19.36 33.88 3.96 11.44 Cauliflower, boiled 6g 0.01 0.06 3.36 0.12 0.84 18.30 0.72 0.78 Spina<:h,frozen,boiled 6g 0.01 0.16 0.24 68.40 6.00 16.80 3.48 !0.20 Broccoli, boiled 6g 0.01 0.07 5.10 3.54 !.20 19.50 1.26 1.74 Egg,poached !Average 0.!4 1.65 0.00 !03.40 40.89 36.!9 4.70 24.91 Bean,soya,dried,boi1ed J4g 0.0! 0.60 0.00 0.00 1.26 58.80 9.94 10.64 Weet-bix l5g 0.22 2.24 0.00 0.00 58.50 60.00 16.50 4.50 Bean,1ima,dried,boiled l4g 0.00 0.22 0.00 0.00 0.98 49.00 4.90 2.24 Baked beans, can-tomato sauce l7g 0.00 0.32 0.00 l.l9 68.00 37.40 4.25 5.78 Oats,rolled,cooked .2cup 0.01 0.16 0.00 0.52 0.52 21.32 9.88 3.64 Orange,unspec .3Whole 0.01 0.!8 19.03 7.69 0.73 53.07 4.03 10.61

Margarine,polyunsat,regu1ar 60g 0.01 0.12 0.00 558.00 468.00 12.00 0.60 5.40

Phosp Iron Zinc Pin(%) Fat("/o) Carb(% Ale(%) Others( Banana,comrnon,raw,peeled .7Averag 25.48 0.49 0.20 8 1 89 0 2 Apple,stewed,added sugar l6g 0.80 0.02 0.02 l l 98 0 0 Milk, who1e,fiuid 360 ml 345.51 0.37 1.49 21 52 28 0 0 Cheese, cheddar 6g 31.50 0.00 0.22 26 74 0 0 0 Y oghurt,fruit 28 g 37.80 0.03 0.14 21 26 49 0 5 Bread, white, milk lOSlice 252.00 3.08 1.96 14 8 74 0 4 Com flakes lOg 3.80 0.94 0.02 7 2 86 0 5 Rice, white, boiled .05cup 3.23 0.03 0.06 7 l 86 0 5 Pasta, white,boi1ed 70g 38.50 0.28 0.14 !4 2 79 0 5 Potato, pale skin,mashed 145g 46.40 0.58 0.44 15 5 75 0 4 Pumpkin,buttemut,peeled,boil 22g 12.54 0.09 0.02 20 13 64 0 3

------------··------·------------------·~-·-·-·----·-- ····--··---··

FEMALE, VEGETARIAN SUMMER (A) CSI 25-May-00- Page4

--------·-·-·- ----------· ----······-----···- ---------·····-·-·---·--·······-·---

Phosp Iron Zinc Pin(%) Fat(%) Carb(% Ale(%) Others(

Sweet com,frozen,boiled 22g 16.06 0.13 0.13 12 9 75 0 4

Pea,green,boiled 22g 18.26 0.24 0.!8 40 7 50 0 2

Bean,green,boiled 55g !8.70 0.6! 0.44 37 !! 51 0 1 Lettuce, common, raw 2Leaf 27.00 0.60 0.20 57 14 24 0 6 Tomato,common,raw 40g 9.60 0.!2 0.08 30 7 54 0 9

Carrot,frozen,boiled 44g 5.28 0.13 0.04 12 4 82 0 2 Caulillower,boiled 6g 1.92 0.04 0.02 47 9 40 0 4

Spinacb,frozen,boiled 6g 2.94 0.13 0.07 66 21 !2 0 1

Broccoli,boiled 6g 3.60 0.06 0.04 79 ll 6 0 4

Egg, poached !Average 94.00 0.94 0.56 33 66 l 0 0

Bean,soya,drieclboiled 14g 28.00 0.31 0.22 43 53 4 0 0 Weet-bix lSg 43.50 1.29 0.21 !4 6 75 0 5 Bean,lima,dried,boiled l4g !0.64 0.18 0.10 37 4 55 0 4 Baked beans, can-tomato sauce 17g 13.94 0.27 0.09 27 6 63 0 3 Oats,rolled,cooked .2cup 78.00 0.36 0.16 !3 19 64 0 4 Orange, unspec .3Whole 8.78 0.15 0.07 II 2 SJ 0 6

Margarine,polyunsat,.reguiar 60g 6.60 0.00 0.00 0 !00 0 0 " Mono( Poly(%) Sat(%)

Banana,common,raw,peeled .7Averag ? ? ?

Apple,stewed,added sugar l6g 0 ? ?

Milk, whole,fluid 360m! 28 3 69 Cheese, cheddar 6g 30 3 67 Yoghurt, fruit 28g 30 4 67 Bread, white,milk 1 OS !ice 24 47 29 Com flakes lOg 22 56 22 Rice, white, boiled .05cup ? ? " Pasta,white,boiled 70g 0 100 0 Potato, pale skin,mashed 145g ? ? ?

Pumpkin,buttemut,peeled,boil 22g 25 0 75 Sweet com,frozen,boiled 22g 33 56 ll Pea,green,boiled 22g ? ? ?

i.~ Bean,green,boiled 55g ? ? ? ,,

Lettuce,common,.raw 2Leaf ? ? ?

Tomato,common,raw 40g ? ? ?

Carrot,frozen,boiled 44g ? ? ?

Cauliflower,boi1ed 6g ? ? ?

Spinacb,frozen,boi1ed 6g ? ? ?

Broccoli,boi1ed 6g ? ? ?

Egg. poached I Average 51 13 36 Bean,soya,dried,boi1ed l4g l7 68 15 Weet-bix lSg 13 69 19 Bean,1ima,dried,boi1ed 14g 0 100 0 Baked beans, can-tomato sauce l7g 20 60 20 Oats,rolled,cooked .2cup 40 40 20 Orange,unspec .)Whole 0 ? 0

Margarine,polyunsat,regular 60g 32 47 20

FEMALE, VEGETARIAN SUMMER (A) CSI 25-Mey-00- PageS

FEMALE, VEGETARIAN SUMMER (B) CSI

Analyses

Nutrient Avg/Day RDI o/o!IDI Goal %Goal Status

Weight 1871 g

Energy 9149 kJ #8448 kJ !08%

Energy 2186 kc

Protein* 74.47g 45 g !65% 45 .. 55g N A Exceeds Max. Goal

Total Fat 90.46 g

Carbohydrate 270.82 g

Alcohol O.OOg

Water 1383 g

Sat Fat 30.38 g

Mono. Fat 25.95 g

Poly. Fat 26.65 g

Dietary Fibre* 26.60 g >30g 89% Less than Min. Goal

Total Sugars 74.56 g

Starch 196.23 g

Cholesterol 292.42 mg

Thiamin* 2.24 mg 0.84 mg 265% 0.8 .. Llmg N A Exceeds Max. Goal

Riboflavin* 2.47 mg L27mg 195% L2 .. 1.7mg NA Exceeds Max. Goal

NiacinEq* 28.71 rng 13.52 mg 212% !3 .. 19mg NA Exceeds Max. Goal

VitaminC* 92.15 mg 30.00mg 307% 30..40mg NA Exceeds Max. Goal

Total Folate* ?ug 200.00 ug ?% Less than RDI

Total AEq 1595 ug 750.00ug 213% >750ug 2I3%

Sodium* 2515 mg 920 . .2300mg NA Exceeds Max. Goal

Potassium 3365 mg 1950.00 mg 173% 1950 . .5460mg NA

Magnesium 296.07mg 270.00 mg 110% 270 . .320mg NA

Calcium 1216 mg 800.00 mg 152% >800mg !52%

Phosphorus 1424 mg 1000.00 mg 142% >IOOOmg 142%

Iron* 11.72 mg 12.00mg 98% 7 .. 16mg NA Less than RDI

Zinc* 8.33 mg 12.00 mg 69% Less than RDI

Kj from Protein 13.84% >12% 115%

Kj from Fat* 36.58% <30% 122% Exceeds Max. Goal

Kj from Carbohydrate* 47.36% >581% 82% Less than Min. Goal

Kj from Alcohol 0.00%

Kj from Others 2.22%

Fat as Mono 31.27% <34% 92%

Fat as Poly 32.12% <33% 97%

Fat as Saturated* 36.6!% <33% I II% Exceeds Max. Goal

# - Estimated energy requirement RD!s based on: Female, 23years, 58kg, l62cm, Light Activity

-·--- ----~-- .. ----·-·-··--·--·-------·---------------------------··- ---- " ~------·-··---~------""""'"·--~---------------·"··----·· .. ·--------------------~----··

FEMALE, VEGETARIAN SUMMER (B) CSI 25-May-00- Pagel

_,,,_, ___ , ________________ , ___________ , ___ ,_, ___ ,, ________ ''' _______ , _________ ,_ , _______ ,_, __ ,,,

Recommended Dietary Intakes

KJ

Ptn

Thiamin'

Ribo

Niacin,Eq_

Vit.C

Potass :

Magnes

Calcium

Phosp

Iron

0% 50% 100% 150% 200% 250% 300% 350% 400%

Ratio Energy from Protein, Fat, Carbohydrate and Alcohol

Protein

it

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

FEMALE, VEGETARIAN SUMMER (.B) CS! 25-May-00- Page2

\),ti)\

Ratio Poly, Mono and Saturated Fats

Mono-31%

Nutrient Contributions by Food

Weight KJ Kcals Ptn Fat Carll Ale Water Banana,common,raw,peeled .7Averag 98 351 84 2 0 20 0 74 Apple,stewed,added sugar 16g 16 55 13 0 0 3 0 12 Milk, whole,fluid 6!0ml 630 1712 409 21 24 30 0 551 Cheese,cheddar 6g 6 101 24 2 2 0 0 2 Yoghurt,fruit 28 g 28 113 27 1 I 3 0 22 Bread, white,milk !OS lice 280 2912 696 24 6 135 0 106 Cornflakes lOg 10 !58 38 1 0 8 0 0 Rice, white,hoi1ed .05cup !0 50 !2 0 0 3 0 7 Pasta, white,hoiled 70g 70 348 83 3 0 17 0 47 Potato,pale skin,mashed 145g 145 405 97 4 1 19 0 114 Pumpkin,buttemut,peeled,hoi1 22g 22 43 10 I 0 2 0 19 Sweet com,frozen,boiled 22g 22 94 22 1 0 4 0 16 Pea,green,hoi1ed 22g 22 45 11 I 0 I 0 18 Bean,green,boiled 55g 55 38 9 I 0 1 0 51 Lettuce,common,raw 2Leaf 100 27 6 1 0 0 0 96 Tomato,common,raw 40g 40 22 5 0 0 l 0 38 Carrot,frozen,hoiled 44g 44 39 9 0 0 2 0 40 Cauliflower, boiled 6g 6 5 1 0 0 0 0 5 Spinach,frozen,boiled 6g 6 5 1 0 0 0 0 5 Broccoli,boiled 6g 6 6 l 0 0 0 0 ·s Egg, poached I Average 47 295 70 6 5 0 0 35 Bean,soya,dried,boiled 14g !4 75 !8 2 l 0 0 9 Weet-bix l5g !5 200 48 2 0 9 0 l Bean,lima,dried,boiied 14g 14 41 10 1 0 1 0 !0 Baked beans, can-tomato sauce 17g 17 48 12 1 0 2 0 13 Oats,rolled,cooked .2cup 52 !!0 26 l 1 4 0 45 Orange,unspec .3Whole 37 57 14 0 0 3 0 32 Margarine,polyunsat.regular 60g 60 !794 429 0 48 0 0 9

Sat Mono Poly Fibre Sugars Starch Cholest Thiamin Banana,common,raw,peeled .7Averag 0 0 0 2 !7 3 0 0.05 Apple,stewed.added sugar l6g 0 0 0 0 3 0 0 0.00 Milk,whole,fluid 6!0ml 16 6 1 0 30 0 82 0.3! Cheese, cheddar 6g l I 0 0 0 0 6 0.00 Y oghurt,fruit 28g l 0 0 0 3 0 3 0.0! Bread, white. milk 1 OS lice I 1 2 8 8 127 0 1.12 Com flakes lOg 0 0 0 0 l 8 0 0.!8

... -········--~-··---·---··--··- -~----- . ----- -···· ··-·-··--·--~···- ···-·~-·-···- ··-···----·----------·----·--·--·----------·----·----··-··-----····--·· ----·-·· ···--·-----·-----

FEMALE, VEGETARIAN SUMMER (B) CSI 25-May-00- Page 3

·--·····---·----·--···-----.. ---·-···---------·-··- ----------------------·-.. ----------·-·--·-------------------------·-··· .. --·---.. -.. --.... - .... ___ , .......... ~---Sat Mono Poly Fibre Sugars Starch Coolest 1biamin

Rice, white,hoi1ed .05cup 0 0 0 0 0 3 0 0.00

Pasta, white,hoiled 70g 0 0 0 l 0 !7 0 0.0! Potato,pale skin,mashed l45g 0 0 0 1 l 18 0 0.10 Pumpkin,butternut,pee1ed,hoi1 22g 0 0 0 0 1 0 0 0.02 Sweet com,frozen,boiled 22g 0 0 0 1 1 4 0 0.02 Pea,green,hoiled 22g 0 0 0 1 1 1 0 0.05 Bean, green, boiled 55g 0 0 0 2 1 0 0 0.02

Lettuce,common,raw 2Leaf 0 0 0 2 0 0 0 0.03

Tomato,commo~raw 40g 0 0 0 0 1 0 0 0.02 Carrot,frozan,boiled 44g 0 0 0 1 2 0 0 0.00 Cauliflower,ooile<) 6g 0 0 0 0 0 0 0 0.00 Spinach,frozen,boi1ed 6g 0 0 0 0 0 0 0 0.00 Broccoli, boiled 6g 0 0 0 0 0 0 0 0.00 Egg,poached · lAverage 2 2 1 0 0 0 201 0.04 Bean,soya,dried,boiled 14g 0 0 l 1 0 0 0 0.01 Weet-bix 15g 0 0 0 2 1 9 0 0.14

Bean,1ima,dried,boiled 14g 0 0 0 l 0 1 0 0.01 Baked beans, can-tomato sauce 17g 0 0 0 1 l 1 0 0.01 Oats,rolled,cooked .2cup 0 0 0 1 0 4 0 0.04 Orange,unspec .3Whole 0 0 0 1 3 0 0 0.04 Margarine,polyunsat,regular 60g 9 !5 22 0 0 0 0 0.00

Ribo Niacin. VitC Vit.A Sodium Potass Magnes Calcium Banana,.cornmo~raw,pee!ed .7Averag 0.!1 0.88 1!.76 !2.74 0.98 338.10 18.62 4.90 App1e,stewed,added sugar 16g 0.00 0.02 0.32 0.00 0.16 10.24 0.48 0.48 Milk, who1e,fluid 610 ml 1.26 5.67 6.30 302.17 258.!0 956.87 69.25 717.65 Cheese, cheddar 6g 0.00 0.37 0.00 23.40 39.30 4.38 1.80 46.50 Y oghurt,fruit 28 g 0.08 0.45 0.00 10.36 16.80 64.40 4.48 47.88 Bread, white,milk 1 OS1ice 0.22 8.96 0.00 0.00 1372.00 448.00 70.00 240.80 Com flakes lOg 0.!5 !.05 0.00 1.10 1!9.00 10.40 1.50 0.30 Rice, white,boi1ed .05cup 0.00 O.ll 0.00 0.00 0.48 0.95 1.24 0.38

< Pasta, white,boiled 70g 0.01 0.91 0.00 0.00 1.40 14.00 6.30 4.90 ~>1 Potato,pale skin,mashed 145g 0.06 1.89 2!.75 8.70 ! 1.60 580.00 23.20 !4.50

; ,;, Pumpkin,buttemut,peeled,boil 22g 0.02 0.20 !.32 92.40 0.22 93.50 3.30 4.84 Sweet corn,frozan,boiled 22g 0.01 0.44 !.10 1.98 1.76 42.90 5.72 0.88 Pea,green,boiled 22g 0.02 0.48 3.08 !5.18 0.22 30.80 4.62 3.96

,;. __ Bean,green,boi1ed 55g 0.04 0.39 7.15 42.35 1.65 44.00 9.35 16.50 Lettuce~common,raw 2Leaf 0.03 0.50 4.00 15.00 23.00 230.00 8.00 16.00 Tomato,common,raw 40g 0.01 0.32 7.20 23.20 2.40 80.00 4.00 3.20 Carrot,frozen,boiled 44g 0.03 0.31 0.44 303.60 !9.36 33.88 3.96 11.44

' - Cauliflower, boiled 6g 0.01 0.06 3.36 0.12 0.84 !8.30 0.72 0.78 Spinach,frozen,boi!ed 6g 0.01 0.!6 0.24 68.40 6.00 16.80 3.48 !0.20 Brocco!i,boi1ed 6g 0.01 0.07 5.10 3.54 1.20 19.50 1.26 !.74 Egg, poached !Average, 0.14 1.65 0.00 103.40 40.89 36.19 4.70 24.91 Bean,soya,dried,boi1ed 14g 0.01 0.60 0.00 0.00 1.26 58.80 9.94 10.64 Weet-bix 15g 0.22 2.24 0.00 0.00 58.50 60.00 16.50 4.50 Bean,lima,dried,boi1ed 14g 0.00 0.22 0.00 0.00 0.98 49.00 4.90 2.24 Baked beans, can-tomato sauce 17g 0.00 0.32 0.00 1.!9 68.00 37.40 4.25 5.78 Oats,ro!led,cooked .2cup 0.01 0.16 0.00 0.52 0.52 21.32 9.88 3.64 Orange,unspec .3Who!e 0.01 0.18 19.03 7.69 0.73 53 07 4.03 10.61 Margarine,polyunsat,regular 60g 0.01 0.12 0.00 558.00 468.00 12.00 0.60 5.40

Pbosp Iron Zinc Ptn(%) Fa!(%) Carb(% Ale(%) Othe!s( Banana,common,raw,peeled .7Averag 25.48 0.49 0.20 8 I 89 0 2

:·,, ~ App1e,stewed,added sugar 16g 0.80 0.02 0.02 1 1 98 0 0 Milk, who1e,fluid 610 ml 585.45 0.63 2.52 21 52 28 0 0 Cheese,cheddar 6g 3!.50 0.00 0.22 26 74 0 0 0 Yoghurt,fruit 28g 37.80 0.03 0.!4 21 26 49 0 5 Bread, white,mi1k lOS1ice 252.00 3.08 !.96 14 8 74 0 4 Com flakes 10g 3.80 0.94 0.02 7 2 86 0 5 Rice, white,boiled .05cup 3.23 0.03 0.06 7 1 86 0 5 Pasta, white, boiled 70g 38.50 0.28 0.14 14 2 79 0 5 Potato,pale skin,mashed l45g 46.40 0.58 0.44 15 5 75 0 4 Pumpkin,buttemut,pee1ed,boil 22g 12.54 0.09 0.02 20 13 64 0 3

~-·-·~-- .. ·-·--~---------~·-.. -~ .. ~--------·-·--·-- .. ·------- -----"·----·-~- .... -·---·-·-------:mi,:~ FEMALE, VEGET ARlAN SUMMER (B) CSI 25-May-00- Page4

"""~'

~-···-·----"·-······-····· .. -···---·---·------.. --·· - -~- ------- ------------ ------------- ---- -- -- ··-----.. - .. - .... ·-·-·--·-·"'-""'''---------·---Phosp Iron Zinc Ptn(%) Fat(%) Cam(% Ale(%) O;hers(

Sweet com, frozen, boiled 22g 16.06 0.13 0.13 !2 9 75 0 4 Pea,green,boiled 22g 18.26 0.24 0.18 40 7 50 0 2 Bean,green,boiled 55g 18.70 0.6! 0.44 37 !I 51 0 Lettuce,common,.raw 2Leaf 27.00 0.60 0.20 57 14 24 0 6 Tomato,common,.raw 40g 9.60 0.!2 0.08 30 7 54 0 9 Carrot,frozen,boiled 44g 5.28 0.13 0.04 12 4 82 0 2 Cauliflower,boiled 6g !.92 0.04 0.02 47 9 40 0 4 Spinach,frozen,boiled 6g 2.94 0.13 0.07 66 21 12 0 Broccoli, boiled 6g 3.60 0.06 0.04 79 II 6 0 4 Egg, poached !Average 94.00 0.94 0.56 33 66 1 0 0

Bean,soya,drie~bQiled 14g 28.00 0.31 0.22 43 53 4 0 0 Weet-bix 15g 43.50 1.29 0.21 14 6 75 0 5 Bean,lima,dried,boiled 14g 10.64 0.18 0.10 37 4 55 0 4 Baked beans,can-tomato sauce !7g 13.94 0.27 0.09 27 6 63 0 3 Oats,rolied,cooked .2cup 78.00 0.36 0.!6 13 !9 64 0 4 Orange,unspec .3Whole 8.78 0.15 0.07 I l 2 81 0 6 Margarine,polyunsat,regular 60g 6.60 0.00 0.00 0 100 0 0 0

Mono( Poly(%) Sat(%) Banana,.common,raw,peeled .7Averag ? ? ?

Apple,stewed,added sugar l6g ? ? ?

Milk,wbole,fluid 610ml 28 3 69 Cheese, cheddar 6g 30 3 67 Y og,~urt,fruit 28 g 30 4 67 Bread, white,milk JOS!ice 24 47 29 Com flakes lOg 22 56 22 Rice, white, boiled .05cup ? ? ?

Pasta, white, boiled 70g 0 100 0 Potato,pale skin,mashed l45g ? ? ?

Pumpkin,butternut,pee1ed,boil 22g 25 0 75 Sweet com,frozen,boiled 22g 33 56 ll Pea,green,boiled 22g ? ? ? Bean,green,boiled 55g ? ? ?

Lettuce,common,raw 2Leaf ? ? ? Tomato,common.,raw 40g ? ? ? Carrot,frozen,boiled 44g ? ? ? Cauliflower, boiled 6g ? ? ? Spinach,frozen,boiled 6g ? ? ? Broccoli,boiled 6g ? ? ? Egg, poached !Average 51 l3 36 Bean,soya,dried,boiled l4g 17 68 15 Weet-bix l5g 13 69 19 Bean,lima,dried,boiled 14g 0 100 0 Baked beans, can-tomato sauce 17g 20 60 20 Oats,rolled,cooked .2cup 40 40 20 Orange,unspec .3Whole 0 ? ?

Margarine,polyunsat,regular 60g 32 47 20

FEMALE, VEGETARIAN SUMMER (B) CSl 25-May-00- PageS

FEMALE, VEGETARIAN WINTER (A)

Analyses

Nutrient Avg/Day RDI o/oRDI Goal %Goal Starus Weight 1854g

Energy 9827 kJ #8448 kJ 116%

Energy 2348 kc

Protein* 78.30 g 45 g 174% 45 .. 55g NA Exceeds Max. Goal

Total Fat 89.35 g Carbohydrate 308.48 g Alcohol O.OOg

Water 1323 g Sat. Fat 26.05 g

Mono. Fat 26.85 g

Poly. Fat 28.20 g Dietary Fibre* 29A7g >30g 98"/o Less than .Min. Goal

Total Sugars 64.28 g

Starch 244.16 g

Cholesterol 460.04 mg

Tniamin* 2.22 mg 0.84 mg 263% 0.8 .. Llmg NA Exceeds Max. Goal Riboflavin>~< 2.11 mg L27mg 166% 1.2 .. 1. 7mg NA Exceeds Max. Goal Niacin Eq* 31.62 mg 13.52 mg 234% 13 .. 19mg NA Exceeds Max. Goal Vitamin C* 104.81 mg 30.00 mg 349% 30 . .40mg NA Exceeds Max. Goal Total Folate* ?ug 200.00 ug ?% Less than RDl

i Total A Eq !528 ug 750.00ug 204% >750ug 204%

Sodium* 2515 mg 920 .. 2300mg NA Exceeds Max. Goal

Potassium 3076mg 1950.00 mg !58% 1950 . .5460mg NA

Magnesium 309.12 mg 270.00mg 114% 270 .. 320mg NA ' - Calcium 955.41 mg 800.00mg 119% >800mg !!9%

Phosphorus l374mg 1000.00 mg !37% >1000mg 137% !ron 13.21 mg 12.00 mg 110% 7 .. 16mg NA Zinc* 9.13 mg 12.00 mg 76% Less than RDI Kj from Protein 13.55% >l2o/o 113% Kj from Fat* 33.64% <30% 112% Exceeds Max. Goal

Kj from Carbohydrate* 50.23%., >58°/o 87% Less than Min. Goal Kj from Alcohol 0.00%

Kj from Others 2.59% Fat as Mono 33.11% <34% 97% Fat as Poly* 34.77% <33o/o 105% Exceeds Max. Goal Fat as Saturated 32.12% <33% 97"/o

# - Estimated energy requirement RD1s based on: Female, 23years, 58kg, l62cm, Lighr Activity

FEMALE, VEGETARIAN WINTER (A) 25-May-00- Page J

Recommended Dietary Intakes

KJ

P!n

Thiamin

Ribd

Niacin.Eq.

Vitc·

VitA

Po tass

Magnes

Calcium

0% 50% 100% 150% 200% 250% 300% 350% 400%

Ratio Energy from Protein, Fat, Carbohydrate and Alcohol

Protein

Fat I

Garb

Other i ~;; ____ ;; ______ ;;;;;:::;:-:: __ --_::= _; -~_--; ____ ;-::; _; __ ; ;;;;::;;;;--

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

FEMALE, VEGETARIAN WlNTER (A) 25-May-00- Page2

Ratio Poly, Mono and Saturated Fats

Mono-33%

Nutrient Contributions by Food

Weight KJ Kcals Ptn Fat Carb Ale Water Banana,common,raw,peeled .7Averag 98 351 84 2 0 20 0 74 Apple,stewed,added sugar 16g 16 55 13 0 0 3 0 !2 Milk, whole,fluid 360m! 372 lOll 241 12 14 17 0 325 Cheese, cheddar 6g 6 101 24 2 2 0 0 2 Y oghurt,fruit 28g 28 1!3 27 l l 3 0 22

"d Bread, white,milk lOSlice 280 2912 696 24 6 !35 0 106

;;_ Com flakes lOg 10 158 38 1 0 8 0 0 ~ ;:

Rice,white,boiled !cup 190 994 237 4 0 53 0 131 Pasta, white,boiled 70g 70 348 83 3 0 17 0 47 Potato,pale skin,mashed 120g 120 335 80 3 0 16 0 94

1L. Pumpkin,butternut,peeled,boil 20g 20 39 9 0 0 2 0 17 Sweet com,frozen,boiled lOg 10 43 10 0 0 2 0 7 Pea,green,boiled 20g 20 41 10 1 0 1 0 l7 Bean,green,boiled 40g 40 28 7 l 0 1 0 37 Lenuce,common,raw !Leaf 50 14 3 0 0 0 0 48 Tomato,cheny,raw 3Whole 44 23 6 0 0 0 41 Carrot, frozen, boiled 45g 45 40 9 0 0 2 0 41 Cabbage,common,unsp,boiled lSg 15 10 2 0 0 0 0 14 Cauliflower,boiled 20g 20 16 4 0 0 0 0 18 Tomato,common,raw 60g 60 34 , 8 0 1 0 57 Egg, poached 2Average 94 589 141 12 11 0 0 71 Bean,soya,dried,boiled 21g 21 113 27 3 2 0 0 14 Weet-bix 15g 15 200 48 2 0 9 0 l Bean,lima,dried,boiled 2lg 21 62 15 I 0 2 0 15 Baked beans, can-tomato sauce 2lg 21 60 14 I 0 2 0 16 Margarine,polyunsat,regular 60g 60 1794 429 0 48 0 0 9 Orange,tmspec .3Whole 37 57 14 0 0 3 0 32 Oats,rolled,cooked .2cup 52 110 26 1 4 0 45

:~···'' Peanut butter, added sugar 5g 5 122 29 1 2 1 0 0 Chickpea, canned, drained t4g 14 57 14 1 0 2 0 9

Sat Mono Poly Fibre Sugars Starch Cholest Thiamin Banana,common,raw,peeled .?Averag 0 0 0 2 17 3 0 0.05

'I>OW Apple.stewed,added sugar l6g 0 0 0 0 3 0 0 0.00 Milk, whole,fluid 360ml 9 4 0 0 17 0 48 0.19 Cheese, cheddar 6g l 1 0 0 0 0 6 0.00 Y oghurt,fruit 28g l 0 0 0 3 0 3 0,01

--~--·----·-···--------·-··---·--··-·-"~·~- .. --.-· ... ·-·· '"'"'""'"-~-------·-··---"--·--·~·--·---·---·-----·---···-·-··----·--··---·-~----·--·-·"·-~·-~-·~-·-·---·-··----·-

FEMALE, VEGETARIAN WINTER (A) 25-May-00- Page3

·-----·-····-····--···----··--------····· --· ----~-----------··-----------·-·--·---- ··-----.o-·-··------------··--Sat MOO() Poly Fibre Sug&s Starch Cholest Thiamin

Bread, white,milk IOSlice 1 1 2 8 8 127 0 1.12 Cornflakes lOg 0 0 0 0 l 8 0 0.18 Rice, white,boiled !cup 0 0 0 2 0 53 0 0.06 Pasta, white, boiled 70g 0 0 0 1 0 17 0 0.01 Potato,pale skin,mashed 120g 0 0 0 l l 15 0 0.08 Pwnpkin,butternut,peeled,boil 20g 0 0 0 0 1 0 0 0.01 Sweet com, frozen, boiled lOg 0 0 0 0 0 2 0 0.01 Pea,green,boi1ed 20g 0 0 0 J 1 1 0 0.05 Bean,green,boiled 40g 0 0 0 1 l 0 0 0.01 Lettuce,cornmon,.raw !Leaf 0 0 0 l 0 0 0 0.02 T omato,cherry ,raW .. 3Whole 0 0 0 1 l 0 0 0.03 Carrot,frozen,boiled · 45g 0 0 0 1 2 0 0 0.00 Cabbage,common,unsp,boiled 15g 0 0 0 0 0 0 0 0.01 Cauliflower,boiled 20g 0 0 0 0 0 0 0 0.01 Tomato,common,.raw 60g 0 0 0 I l 0 0 0.02 Egg,poached 2Average 3 5 1 0 0 0 402 0.08 Bean,soya,dried,boiled 2!g 0 0 1 2 0 0 0 0.02 Weet-bix l5g 0 0 0 2 I 9 0 0.14 Bean,lima,dried,boiled 2lg 0 0 0 I 0 2 0 0.01 Baked beans,can-tomato sauce 21g 0 0 0 1 1 1 0 0.0! Margarine,polyunsat,regular 60g 9 15 22 0 0 0 0 0.00 Orange,unspec .3Whole 0 0 0 I 3 0 0 0.04 Oats, rolled, cooked .2cup 0 0 0 l 0 4 0 0.04 Peanut butter,added sugar 5g 0 1 I 1 0 0 0 0.01 Chickpea, canned, drained 1.4g 0 0 0 ] 0 2 0 0.00

Ribo Niacin. Vit.C VitA Sodium Potass Magnes Calcium Banan~common,raw,peeled .7Averag 0.1! 0.88 1!.76 12.74 0.98 338.10 18.62 4.90 Apple,stewed,added sugar 16g 0.00 0.02 0.32 0.00 0.16 10.24 0.48 0.48 Milk, whole,fluid 360m! 0.74 3.34 3.72 178.33 152.32 564.71 40.87 423.53 Cheese, cheddar 6g 0.00 0.37 0.00 23.40 39.30 4.38 1.80 46.50 Y oghurt,fruit 28g 0.08 0.45 0.00 10.36 16.80 64.40 4.48 47.88 Bread, white,milk lOSlice 0.22 8.96 0.00 0.00 !372.00 448.00 70.00 240.80 Cornflakes lOg 0.15 1.05 0.00 !.10 119.00 10.40 !.50 0.30 Rice, white, boiled !cup 0.02 2.28 0.00 0.00 9.50 19.00 24.70 7.60 Pasta, white,boiled 70g 0.01 0.91 0.00 0.00 1.40 14.00 6.30 4.90 Potato,pale skin,mashed l20g 0.05 1.56 18.00 7.20 9.60 480.00 19.20 12.00 Pwnpkin,buttemut,peeled,boil 20g 0.02 0.18 1.20 84.00 0.20 85.00. 3.00 4.40 Sweet com,frozen,boiled lOg 0.00 0.20 0.50 0.90 0.80 19.50 2.60 0.40 Pea,green,boiled 20g 0.02 0.44 2.80 13.80 0.20 28.00 4.20 3.60 Bean,green,boiled 40g 0.03 0.28 5.20 30.80 1.20 32.00 6.80 12.00 Lettuce,common.,raw !Leaf 0.02 0.25 2.00 7.50 11.50 115.00 4.00 8.00 T omato,cherry ,raw 3Whole 0.02 0.49 12.43 36.41 4.44 106.56 5.33 4.88 Carrot,frozen,boiled 45g 0.03 0.32 0.45 310.50 19.80 34.65 4.05 11.70 Cabbage,common,unsp,boiled l5g 0.01 0.08 5.40 0.90 2.55 44.25 2.10 5.10 Cauliflower,boiled 20g 0.02 0.20 11.20 0.40 2.80 61.09 2.40 2.60 Tomato,common,raw 60g 0.01 0.48 10.80 34.80 3.60 120.00 6.00 4.80 Egg, poached 2Average 0.27 3.29 0.00 206.80 81.78 72.38 9.40 49.82 Bean,soya,dried,boiled 2lg 0.01 0.90 0.00 0.00 1.89 88.20 14.91 15.96 Weet-bix !Sg 0.22 2.24 0.00 0.00 58.50 60.00 16.50 4.50 Bean,lima,dried,boiled 21g 0.00 0.34 0.00 0.00 1.47 73.50 7.35 3.36 Baked beans,can-tornato sauce 2lg 0.00 0.40 0.00 1.47 84.00 46.20 5.25 7.14 Margarine,polyunsat,regular 60g 0.01 0.12 0.00 558.00 468.00 12.00 0.60 5.40 Orange,unspec .3Whole 0.0! 0.!8 !9.03 7.69 0.73 53.07 4.03 10.61 Oats,rolled,cooked .2cup 0.01 0.!6 0.00 0.52 0.52 21.32 9.88 3.64 Peanut butter.added sugar Sg 0.01 !.05 0.00 0.05 15.00 30.50 9.00 2.30 Chickpea, canned, drained 14g 0.00 0.22 0.00 0.56 35.00 19.60 3.78 6.30

Phosp Iron Zinc Pm(%) Fat(%) Carb(% Ale(%) Others( Banana,common,raw,peeled .7Averag 25.48 0.49 0.20 8 1 89 0 2 App!e,stewed,added sugar f6g 0.80 0.02 0.02 I 1 98 0 0 Milk, whole, fluid 360 ml 345.5! 0.37 !.49 21 52 28 0 0 Cheese, cheddar 6g 3!.50 0.00 0.22 26 74 0 0 0 Y oghurt,fruit 28g 37.80 003 0.14 21 26 49 0 5

-----··---··-·~-----~---··--·---~-----····- .. ·-···- ... ·-·-·-···-· .. --....... ,_,. _______ ~-·- ···-·------·--~ ------···-····---·-···-·-------··--· .. ·~--·- '" . -·-··---·---···--·---·-.. -FEMALE, VEGET AR!AN WINTER (A) 25-May-00- Page4

------~···-------·--"""-""'-"" -------·--------·-··--·------·-··-------.. -------~--·-.. -- ----- --··-·-- .. ·- __ .. ,_ _________ ._ _ _,,, _____ ... ~--------.. ---. ___ ....... ----

Phosp !ron Zinc Ptn(%) Fat(%) Carb(% Ale(%) Others(

Bread, white,milk IOSlice 252.00 3.08 1.96 14 8 74 0 4

Com flakes lOg 3.80 0.94 0.02 7 2 86 0 5 Rice, white,boiled !cup 64.60 0.57 Ll4 7 I 86 0 5 Pasta, white,boi1ed 70g 38.50 0.28 0.14 14 2 79 0 5

Potato,pale skin,mashed 120g 38.40 0.48 0.36 15 5 75 0 4 Pumpkin,buttemut,peeled,boi1 20g 11.40 0.08 0.02 20 l3 64 0 3 Sweet corn,frozen,boi1ed lOg 7.30 0.06 0.06 12 9 75 0 4 Pea,green,boiled 20g 16.60 0.22 0.16 40 7 50 0 2 Bean,green,boiled 40g 13.60 0.44 0.32 37 ll 51 0 I Lettuce,common,raw !Leaf 13.50 0.30 0.10 57 14 24 0 6 Tomato,cherry,ta'W. 3Who1e 9.77 0.22 0.09 16 7 68 0 9 Carrot,frozen,boi1ed. 45g 5.40 0.14 0.05 12 4 82 0 2 Cabbage,common,unsp,boiled 15g 4.80 0.09 0.05 34 6 59 0 I Cauliflower,boiled 20g 6.40 0.12 0.06 47 9 40 0 4 Tomato,common~raw 60g 14.40 0.18 0.12 30 7 54 0 9 Egg, poached 2Average 188.00 1.88 Ll3 33 66 1 0 0

Bean,soya,dried,boiled 2lg 42.00 0.46 0.34 43 53 4 0 0 Weet-bix l5g 43.50 !.29 0.21 14 6 75 0 5 Bean,1ima,dried,boiled 2lg 15.96 0.27 0.15 37 4 55 0 4

Baked beans,can-tomato sauce 2lg 17.22 0.34 0.11 27 6 63 0 3 Margarine,polyunsat,regular 60g 6.60 0.00 0.00 0 100 0 0 0

Orange,unspec .3Whole 8.78 0.15 0.07 lJ 2 81 0 6 Oats,rolled,ccoked .2cup 78.00 0.36 0.16 l3 19 64 0 4 Peanut butter,added sugar 5g 20.00 0.10 0.15 18 75 7 0 0 Chickpea, canned, drained l4g 12.04 0.25 0.14 26 19 51 0 3

Mono( Poly(%) Sat(%) Banana,common,.raw ,peeled .7Averag ? ? ? App1e,stewed,added sugar 16g ? ? ?

Milk, who1e,fluid 360m\ 28 3 69 Cheese, cheddar 6g 30 3 67 Y oghurt,fruit 28g 30 4 67

L~ Bread, white,milk 10S1ice 24 47 29 Com flakes lOg 22 56 22 Rice,white,boiled !cup ? ? ?

Pasta, white, boiled 70g 0 100 0

"'·""" Potato,pale skin,mash.ed l20g ? ? ? Pumpkin,butternut,peeled,boil 20g 25 0 75 Sweet corn,frozen,boi1ed lOg 33 56 II Pea,green,boiled 20g ? ? ?

Bean,green,boiled 40g ? ? ?

Lettuce,common,raw !Leaf ? ? ?

Tomato,cheny,raw 3Who1e ? ? 0

Carrot,frozen,boi1ed 45g ? ? ?

Cabbage,common;unsp,boiled 15g 0 ? ?

Cauliflower,boiied - 20g ? ? 0

Tomato, common, raw 60g ? ? ?

Egg, poached 2Average 51 13 36 Bean,soya,dried,boiled 2lg 17 68 15 Weet-bix 15g 13 69 19 Bean,lima,dried,boiled 2!g 0 100 0 Baked beans,can-tomato sauce 21g 20 60 20 Margarine,polyunsat,regular 60g 32 47 20 Orange,unspec .3Whole ? ? 0

Oats, rolled, cooked .2cup 40 40 20 Peanut butter,added sugar 5g 48 34 18 Chickpea, canned, drained l4g 19 63 19

FEMALE, VEGETARIAN WINTER (A) 25-May-00- Page5

FEMALE, VEGETARIAN WINTER (B)

Analyses

Nutrient AVf!/Day RDI %1IDI Goal o/oGoal Status Weight 2!12 g

Energy 10529 kJ #8448 kJ 125%

Energy 2515 kc

Protein* 86.81 g 45 g !93% 45 .. 55g NA Exceeds Max. Goal

Total Fat 99.16 g

Carbohydrate 320.60g

Alcohol O.OOg

Water 1549 g

Sat. Fat 32.50 g

Mono. Fat 29.43 g Poly. Fat 28.46 g Dietary Fibre• 29.47 g >30g 98% Less than Min. Goal

Total Sugars 76.41 g

Starch 244.16g

Cholesterol 493.58mg

Thiamin* 2.35 mg 0.84mg 278% 0.8 .. 1.lmg NA Exceeds Max. Goal

Riboflavin* 2.62 mg 1.27mg 207"/o 1.2 .. 1.7mg N A Exceeds Max. Goal

NiacinEq* 33.94mg 13.52 mg 251% l3 .. l9mg NA Exceeds Max. Goal

Vitamin C* 107.39 mg 30.00mg 358% 30 . .40mg NA Exceeds Max. Goal Total Folate* ?ug 200.00 ug ?0/o Less than RD!

Total A Eq 1652 ug 750.00ug 220% >750ug 220%

Sodium* 2621 mg 920 .. 2300mg NA Exceeds Max. Goal

Potassium 3468 mg 1950.00mg 178% 1950 .. 5460mg NA

Magnesium* 337.50mg 270.00 mg 125% 270 . .320mg NA Exceeds Max. Goal

Calcium 1250mg 800.00mg 156% >800mg 156%

Phosphorus 16!4mg 1000.00 mg 161% >IOOOmg 161%

Iron 13.46 mg 12.00mg !!2% 7 .. 16mg NA Zinc* !0.17mg 12.00 mg 85% Less than RDI

Kj from Protein 14.02% >12% 117"/o

Kj from Fat* 34.85% <30% 116% Exceeds Max. Goal

Kj from Carbohydrate* 48.72% >58% 84% Less than Min. Goal

Kj from Alcohol 0.00%

Kj from Others 2.42% Fat as Mono 32.56% <34°/o 96%

Fat as Poly 31.49% <33% 95% Fat as Saturated* 35.96% <33% I 09% Exceeds Max. Goal

# - Estimated energy requirement RDis based on: Female, 23years, 58kg, 162cm, Light Activity

FEMALE, VEGETARIAN WINTER (B) 25-May-00- Pagel

,.,.:;,

'•"-•

Recommended Dietary Intakes

KJ

Pin

Thiamin i ,. I

Ribo !·

Niacin.Eq. 1

Vit.C.

VitA

Potass

Magnes i Calcium

Phosp

Iron

Zinc •

0% 100% 200% 300% 400%

Ratio Energy from Protein, Fat, Carbohydrate and Alcohol

Protein

Fat

Garb

Other i

500%

0% 1 0% 20% 30% 40% 50% 60% 70% 80% 90% 1 00%

FEMALE, YEGET ARlAN W1N1ER (B) 25-May-00-

: i

Page2

-·-·----···--···--·----···---~--------------·--·----------------------------~--~--------- .. -·-·-·-··- ···------------·-------------·---·------~--- ... ·----·-··--

Ratio Poly, Mono and Saturated Fats

Poly-31

Mono-33%

Nutrient Contributions by Food

Weight KJ Kcals Ptn Fat Carb Ale Water Banana,common,raw,peeled .7Averag 98 351 84 2 0 20 0 74 Apple,stewed,added sugar 16g !6 55 13 0 0 3 0 12 Milk, whole,fluid 6!0ml 630 1712 409 21 24 30 0 55! Cheese,chaddar 6g 6 101 24 2 2 0 0 2 Y oghurt,fruit 28g 28 113 27 I 1 3 0 22 Bread, white,rnilk lOSlice 280 2912 696 24 6 135 0 106 Corn flakes lOg 10 !58 38 l 0 8 0 0 Rice, white, boiled !cup 190 994 237 4 0 53 0 131 Pasta, white, boiled 70g 70 348 83 3 0 17 0 47 Potato,pale skin,rnashed 120g !20 335 80 3 0 !6 0 94 Purnpkin,butternut,peeled,boil · 20g 20 39 9 0 0 2 0 17 Sweet corn,frozen,boiled lOg !0 43 10 0 0 2 0 7 Pea,green,boiled 20g 20 41 !0 I 0 I 0 17 Bean,green,boiled 40g 40 28 7 l 0 I 0 37 Lettuce,common,raw !Leaf 50 14 3 0 0 0 0 48 Tomato,cherry,raw 3Wbole 44 ?' -0 6 0 0 I 0 41 Carrot,frozen,boiled 45g 45 40 9 0 0 2 0 41 Cabbage,comrnon,unsp,boiled 15g 15 10 2 0 0 0 0 14 Cauliflower,boiled 20g 20 16 4 0 0 0 0 18 Tomato,common,raw 60g 60 34 8 I 0 l 0 57 Egg, poached 2Average 94 589 141 12 II 0 0 71 Bean,soya,dried,boiled 2lg 21 113 27 3 2 0 0 14 Weet-bix 15g !5 200 48 2 0 9 0 l Bean.lima,dried,.boiled 2lg 21 62 15 I 0 2 0 15 Baked beans,can-tomato sauce 2lg 21 60 !4 1 0 2 0 16 Margarine,poiyunsat,regular 60g 60 1794 429 0 48 0 0 9 Orange,unspec 3Wbole 37 57 14 0 0 3 0 32 Oats,rolled,cooked .2cup 52 1!0 26 ! l 4 0 45 Peanut butter,added sugar Sg 5 122 29 l 2 I 0 0 Chickpea,canned,drained !4g 14 57 !4 I 0 2 0 9

Sat Mono Poly Fibre Sugars Starch Cholest Thiamin Banana,common,raw,peeled .7Averag 0 0 0 2 !7 3 0 0.05 Apple,stewed,added sugar 16g 0 0 0 0 3 0 0 000 Milk, whole, fluid 6!0ml 16 6 I 0 30 0 82 0.31 Cheese,cheddar 6g I l 0 0 0 0 6 0.00 Yoghurtfruit 28 g I 0 0 0 3 0 3 0.0!

________ ,, ....... ~--------~ .... -·-·-- ______ ,, _______ .. ···-------------·------.. --..... ,, ____ ----·-·-·-------·--·------~------·-·-------·--------~--------------------·-··· .... ___________ FEMALE, VEGET ARJAN WINTER (B) 25-May-00- Page 3

··------·---·------·-------.. ~----------- -------------- ··-·-'"'"''"""-·-· ...... __ .,. .... ·- ..... ~ .. ·----·-·--·-----"""""

Sat Mono .Poly Fibre Sugars Starch coolest Thiamin Bread, white,milk lOSlice I l 2 8 8 127 0 l.l2

Com flakes lOg 0 0 0 0 I 8 0 0.18 Rice, white,hoiled icup 0 0 0 2 0 53 0 0.06 Pasta, white,hoiled 70g 0 0 0 1 0 17 0 0.01 Potato, pale skin,mashed 120g 0 0 0 1 l 15 0 0.08 Pumpkin,buttemut,peeled,hoil 20g 0 0 0 0 1 0 0 0.01 Sweet com,frozen,boiled lOg 0 0 0 0 0 2 0 0.01 Pea,green,boiled 20g 0 0 0 1 1 1 0 0.05 Bean,green,boiled 40g 0 0 0 l 1 0 0 0.01 Lettuce,commo~raw !Leaf 0 0 0 l 0 0 0 0.02 Tomato,chei"l)',ravy 3Whole 0 0 0 l 0 0 0.03 Carrot,frozen,hoiled 4Sg 0 0 0 1 2 0 0 0.00 Cabbage,common,unsp,boiled !Sg 0 0 0 0 0 0 0 0.01 Cauliflower,boiled 20g 0 0 0 0 0 0 0 0.01 Tomato,common,raw 60g 0 0 0 1 l 0 0 0.02 Egg, poached 2Average 3 5 l 0 0 0 402 0.08 Bean,soya,dried,boiled 21g 0 0 l 2 0 0 0 0.02 Weet-bix 15g 0 0 0 2 l 9 0 0.14 Bean,lima,dried,boiled 2lg 0 0 0 1 0 2 0 0.01 Baked beans, can-tomato sauce 2lg 0 0 0 l 1 1 0 0.01 Margarine,polyunsat,regular 60g 9 15 22 0 0 0 0 0.00 Orange,unspec .3Whole 0 0 0 1 3 0 0 0.04 Oats,rolled,cooked .2cup 0 0 0 1 0 4 0 0.04 Peanut butter,added sugar Sg 0 1 1 1 0 0 0 0.01 Chickpea, canned, drained l4g 0 0 0 0 2 0 0.00

Rlllo . Niacin_ Vit.C Vit.A Sodium Potass Magnes Calcium Banana,common,raw,peeled .7Averag 0.11 0.88 11.76 12.74 0.98 338.10 18.62 4.90 Apple,stewed,added sugar 16g 0.00 0.02 0.32 0.00 0.16 10.24 0.48 0.48 Milk, whole,fluid 610ml 1.26 5.67 6.30 302.17 258.10 956.87 69.25 717.65 Cheese,cheddar 6g 0.00 0.37 0.00 23.40 39.30 4.38 1.80 46.50

i Y oghurt,fruit 28g 0.08 0.4S 0.00 10.36 16.80 64.40 4.48 47.88 Bread,wbite,mi1k lOSlice 0.22 8.96 0.00 0.00 1372.00 448.00 70.00 240.80 Cornflakes lOg 0_!5 LOS 0.00 l.!O 119.00 10.40 LSO 0.30 Rice, white,hoiled !cup 0.02 2_28 0.00 0.00 9.50 19.00 24.70 7.60 Pasta, white, boiled 70g 0.01 0.91 0.00 0.00 1.40 14.00 6.30 4.90

" . Potato,pale skin,rnashed .120g 0.05 1.56 18.00 7.20 9.60 480.00 19.20 12.00 Pumpkin,butternut,peeled,hoil 20g 0.02 0.18 L20 84 .. 00 0.20 85.00 3.00 4.40 Sweet com,frozen,boiled lOg 0.00 0.20 0.50 0.90 0.80 19.50 2.60 0.40 Pea,green,hoiled 20g 0_02 0.44 2.80 !3.80 0.20 28.00 4.20 3.60 Bean,green,boiled 40g 0.03 0.28 5.20 30.80 !.20 32.00 6.80 12.00 Lettuce,common,raw !Leaf 0.02 0_2S 2.00 7.50 II. SO I!S.OO 4.00 8.00 T omato,cherry ,raw 3Whole 0.02 0.49 12.43 36.41 4.44 106.S6 S.33 4.88 Carrot,frozen,boi1ed 45g 0.03 0.32 0.45 310.SO 19.80 34.65 4.0S IL70

' ' Cabbage,common,unsp,hoiled 15g 0.01 0.08 S.40 0.90 2.S5 44.25 2,10 S.JO Cauliflower,boiled 20g 0.02 0_20 IL20. 0.40 2.80 6!.00 2.40 2.60 Tomato,common,raw 60g 0.01 0.48 10.80 34.80 3.60 120.00 6.00 4.80 Egg, poached 2Average 0.27 3.29 0.00 206.80 8!.78 72.38 9.40 49.82 Bean,soya,dried,boiled 21g 0.01 0.90 0.00 0.00 !.89 88.20 14.91 1S.96 Weet-bix l5g 0.22 2.24 0.00 0.00 58.50 60.00 16.50 4.SO Bean,lima,dried,hoiled 2!g 0.00 0.34 0.00 0.00 1.47 73.50 7.35 3.36 Baked beans, can-tomato sauce 2lg 0.00 0.40 0.00 1.47 84.00 46.20 5.25 7.14 Margarine,polyunsat,regular 60g 0.01 0.12 0.00 5S8.00 468.00 12.00 0.60 5.40 Orange,unspec .3Whole 0.01 0.18 19.03 7.69 0.73 53.07 4.03 10.61 Oats, rolled, cooked .2cup 0.01 0.16 0.00 O.S2 0.52 21.32 9.88 3.64 Peanut butter,added sugar Sg 0.01 LOS 0.00 0.05 1S.OO 30.SO 9.00 2.30 Chickpea, canned, drained 14g 0.00 0.22 0.00 0.56 35.00 19.60 3.78 6.30

Phosp Iron Zinc Ptn(%) Fat(%) Carb(% Ale(%) Others( Banana,comrnon,raw,peeled .?Averag 25.48 0.49 0.20 8 1 89 0 2 Apple,stewed,added sugar l6g 0.80 0.02 0.02 1 1 98 0 0 Milk, whole, fluid 610ml S85.45 0.63 2.52 21 52 28 0 0 Cheese, cheddar 6g 31.50 o_oo 0.22 26 74 0 0 0

'('1<\o'll: Y oghurt,fruit 28 g 37.80 0.03 0.!4 21 26 49 0 5

~-------------------··-·-·---- .. --------------------· ·------~-.. --,-·,.·------------------· FEMALE, VEGETARIAN WINTER (B) 25•Mey-OO- Page4

~1l<M

-------~~------------· ·-·-----------·--·----~·---····----···---·---·--··--

Phosp Iron · Zinc. Pin(%) !'at(%) Carb(% Ale(%) Others( Bread, wh.ite,milk IOS!ice 252.00 3.08 1.96 14 8 74 0 4 Com flakes lOg 3.80 0.94 0.02 7 2 86 0 5 Rice, white, boiled !cup 64.60 0.57 1.!4 7 l 86 0 5 Pasta, wlllte,boiled 70g 38.50 0.28 0.14 14 2 79 0 5 Potato,pale skin,masbed 120g 38.40 0.48 0.36 15 5 75 0 4 Pumpkin,buttemut,peeled,boil 20g 11.40 0.08 0.02 20 13 64 0 3 Sweet com,frozen,boiled lOg 7.30 0.06 0.06 12 9 75 0 4 Pea,green,boiled 20g 16.60 0.22 0.16 40 7 50 0 2 Bean,green,boiled 40g 13.60 0.44 0.32 37 ll 51 0 I "''"·"

Lettuce,common.raw !Leaf 13.50 0.30 0.10 57 14 24 0 6 Tomato,cherry:r~w. 3Whole 9.77 0.22 0.09 16 7 68 0 9 Carrot,frozen,boi!ed 45g 5.40 0.14 0.05 12 4 82 0 2 Cabbage,common,unsp,boiled 15g 4.80 0.09 0.05 34 6 59 0 I Cauliflower, boiled 20g 6.40 0.12 0.06 47 9 40 0 4 Tomato,common.raw 60g 14.40 0.18 0.!2 30 7 54 0 9 Egg, poached 2Average 188.00 1.88 1.13 33 66 l 0 0

Bean,soya,dried,boiled 2lg 42.00 0.46 0.34 43 53 4 0 0 Weet-bix 15g 43.50 1.29 0.2! !4 6 75 0 5 Bean,lima,dried,boiled 2lg 15.96 0.27 0.!5 37 4 55 0 4 Baked beans, can-tomato sauce 21g !7.22 0.34 0.11 27 6 63 0 3 Margarine,polyunsat,regular 60g 6.60 000 0.00 0 100 0 0 0

Orange,unspec JWhole 8.78 0.!5 0.07 !I 2 8! 0 6 Oats,rolled,cooked .2cup 78.00 0.36 0.!6 !3 !9 64 0 4 Peanut butter,added sugar 5g 20.00 0.!0 0.!5 !8 75 7 0 0 Chickpea,canned,drained l4g 12.04 0.25 0.14 26 19 51 0 3

Mono( Poly(%) Sat(%) Banana,.common,raw,peeled .7Averag 0 0 ?

Apple,stewed,added sugar 16g 0 0 0

Milk,whole,fluid 6!0ml 28 3 69 Cheese, cheddar 6g 30 3 67 y oghurt,fruit 28g 30 4 67 Bread, white,milk !OS! ice 24 47 29 Cornflakes lOg 22 56 22 Rice, white, boiled !cup 0 0 0

Pasta, white, boiled 70g 0 !00 0 Potato, pale skin,mashed 120g 0 ? ?

Pumpkin,buttemut,peeled,boil 20g 25 0 75 Sweet com;frozen,boiled lOg 33 56 11 Pea,green,boiled 20g 0 0 0

Bean,green,boiled 40g 0 0 0

Lettuce~common,raw !Leaf 0 ? 0

Tomato,cheny,raw 3Whole 0 0 ?

Carrot,frozen,boiled 45g 0 0 0

Cabbage,common~unsp,boiled l5g 0 ? 0

Cauliflower, boiled 20g 0 0 0

Tomato,.common,raw 60g 0 0 0

Eg~poached 2Average 51 !3 36 Bean,soya,dried,boiled 2lg 17 68 15 Weet-bix l5g 13 69 19

Bean,lima,dried,boiled 2lg 0 !00 0 Baked beaus, can-tomato sauce 2lg 20 60 20 Margarine,polyunsat,regular 60g 32 47 20 Orange,unspec .3Whole 0 0 ?

Oats,rolled,cooked .2cup 40 40 20 Peanut butter,added sugar 5g 48 34 18 Chickpea, canned, drained 14g 19 63 19

FEMALE, VEGETARIAN WINTER (B) 25-May-00- PageS

FEMALE, VEGETARIAN WINTER (A) CSI

Analyses

Nutrient Avg!Day RDI o/oRDI Goal %Goal Status

Weight 1448 g Energy* 8324 kJ #8448 kJ 99% Less than liD!

Energy 1988 kc Protein* 62.77 g 45g 139% 45 . .55g NA Exceeds Max. Goal

Total Fat 80.34g

Carbohydrate 255.39 g Alcohol O.OOg

Water 1004g

Sat. Fat 23.63 g Mono. Fat 23.52 g

Poly. Fat 26.66 g Dietary Fibre* 24.71 g >30g 82% Less than Min. Goal Total Sugars 6L59g

Starch 193.77 g

Cholesterol 178.41 mg

Thiamin* 2.09mg 0.84mg 247% 0.8 .. Llmg NA Exceeds Max. Goal Riboflavin* L87mg 1.27 mg 147% L2 .. L7mg NA Exceeds Max. Goal Niacin Eq* 25.68 mg 13.52 mg 190% 13 .. 19mg NA Exceeds Max. Goal

Vitamin C* 84.03 mg 30.00 rng 280% 30 . .40mg NA Exceeds Max. Goal

ij Total Folate* ?ug 200.00 ug ?% Less than liD! TotaiAEq 1297 ug 750.00 ug 173% >750ug 173%

. ,;

Sodium* 2339 mg 920 . .2300mg NA Exceeds Max. Goal

Potassium 2596mg 1950.00mg 133% 1950 . .5460mg NA Magnesium* 253.05 mg 270.00mg 94% 270 . .320mg NA Less than Min. Goal

'-- Calcium 874.57 mg 800.00mg 109% >800mg 109%

Phosphorus 1121 mg 1000.00 mg 112% >1000mg 112% Iron* 10.18 mg l2.00mg 85% 7 .. l6mg NA Less than liD! Zinc* 6.78mg 12.00 mg 56% Less than liD! Kj from Protein 12.82% >12% 107% Kj from Fat* 35.71 %._ <30% 119% Exceeds Max. Goal

--Kj from Carbohydrate* 49.09% >58% 85% Less than Min. Goal Kj from Alcohol 0.00%

Kj from Others 2.38%

Fat as Mono 31.87% <34% 94% Fat as Poly* 36.12% <33% 109% Exceeds Max. Goal Fat as Saturated 32.01% <33% 97%

# - Estimated energy requirement RDls based on: Female, 23years, 58kg, 162cm, Light Activity

~""·"

FEMALE, VEGETARlANWINTER(A)CSI 25-May-00- Pagel

--------·------·-·----··· ----·-----·----·------·--···-

Recommended Dietary Intakes

KJ

Ptn ! I

Thiamin i ,., Ribo

Niacin.Eq.

VitC

0% 50% 100% 150% 200% 250% 300% 350% 400%

Ratio Energy from Protein, Fat, Carbohydrate and Alcohol

Protein

Fat

I

!'

0% 1 0% 20% 30% 40% 50% 60% 70% 80% 90% 1 00%

··---------FEMALE, VEGET AR!AN WINTER (A) CS! 25-May-00- Page2

Ratio Poly, Mono and Saturated Fats

Mono-32%

Nutrient Contributions by Food

Weight KJ Kcals Ptn Fat Carb Ale Water Banana,common,raw,peeled .7Averag 98 351 84 2 0 20 0 74 Apple,stewed,added sugar l6g !6 55 !3 0 0 3 0 12 Milk,whole,flu.id 360m! 372 lOll 24! 12 14 17 0 325 Cheese, cheddar 6g 6 101 24 2 2 0 0 2 Y oghurt,fruit 28 g 28 ll3 27 1 1 3 0 22 ,, Bread, white,milk 10Slice 280 2912 696 24 6 !35 0 106 1 Cornflakes lOg 10 158 38 1 0 8 0 0 Rice, white,boi!ed .05cup !0 50 12 0 0 3 0 7 Pasta, white,boiled 70g 70 348 83 3 0 l7 0 47 Potato,pale skin,mashed !20g 120 335 80 3 0 16 0 94 Pumpkin,buttemut,peeled,boi1 20g 20 39 9 0 0 2 0 !7' Sweet com,frozen,boiled 24g 24 102 24 1 0 5 0 18 Pea,green,boiled 44g 44 89 21 2 0 3 0 36 Bean,.green.boiled 40g 40 28 7 l 0 1 0 37 Tomato,common,raw 20g 20 ll 3 0 0 0 0 19 Carrot,frozen,boiled 40g 40 35 8 0 0 2 0 37 Cauliflower,boiled 24g 24 19 5 l 0 0 0 22 Margarine,poiyunsat,regular 60g 60 1794 429 0 48 0 0 9 Lentil,dried,boiled 6g 6 18 4 0 0 1 0 4 Peanut butter,added sugar 5g 5 122 29 l 2 l 0 6 Egg, poached .6Averag 28 177 42 3 3 0 0 21 Bean,soya,dried,boiled 8.g 8 43 10 l 1 0 0 5 Weet-bix l5g 15 200 48 2 0 9 0 l Bean,lima,dried,boiled 8o

~ 8 24 6 I 0 0 6

-~ Baked beans, can-tomato sauce 8g 8 ?' _, 5 0 0 0 6 Oats,rolled,cooked .2cup 52 110 26 1 1 4 0 45 Orange,unspec .3Whole 37 57 14 0 0 3 0 32

~ Sat Mono Poly Fibre Sugars Starch Cholest Thiamm Banana,common,raw,peeled .7Averag 0 0 0 2 17 3 0 0.05 Apple,stewed~added sugar 16g 0 0 0 0 3 0 0 0.00 Milk, whole,fluid 360 ml 9 4 0 0 17 0 48 0.19

f"''" Cheese, cheddar 6g 1 l 0 0 0 0 6 0.00 Y oghurt,fruit 28g l 0 0 0 3 0 3 0.01 Bread,white,milk lOSiice l I 2 8 8 127 0 U2 Cornflakes lOg 0 0 0 0 l 8 0 0.!8 Rice,white,boiled .OScup 0 0 0 0 0 3 0 0.00

·-·--··-------~-·~·------- ·'--····-~---·-·~-······"·--'"-""""-·-·-----··-·-·--·-··-~-------·-·--··----~-------- .. -~---·-·---·-·-·---·-·-·~-· .. -·-·--... ~- .. - ... ·-·-"-·-----..

"" FEMALE, VEGETARIAN WINTER (A) CSI 25cMay-OO - Page3

----·------··"- -··-------··-·--·-·------···--·--·---' Sugars Stan:h Cholest Thiamin

Pasta, white,hoi!ed 70g 0 0 0 I 0 17 0 0.01 Potato,pale skin,rnashed 120g 0 0 0 I l 15 0 0.08

w.\WJ

Pumpkin,buttemut,peeled,boil 20g 0 0 0 0 l 0 0 0.01 Sweet com,frozen,boi1ed 24g 0 0 0 I I 4 0 0.02 Pea,green,boiled 44g 0 0 0 3 I 2 0 OJO IW.~I

Bean,green,boiled 40g 0 0 0 I I 0 0 0.01 Tomato~common,raw 20g 0 0 0 0 0 0 0 0.01 Carrot,frozen,boiled 40g 0 0 0 l 2 0 0 0.00 Cauliflower,boiled 24g 0 0 0 0 0 0 0 om Margarine,po1~at,regular 60g 9 15 22 0 0 0 0 0.00 Lentil,dried,boi1ed ·, 6g 0 0 0 0 0 l 0 0.00 Peanut butter,added sugar 5g 0 I 1 1 0 0 0 0.01 Egg, poached .6Averag 1 1 0 0 0 0 121 0.03 Bean,soya,dried,boiled 8.g 0 0 0 1 0 0 0 0.01 Weet-bix l5g 0 0 0 2 l 9 0 0.14 Bean,lima,dried,boi1ed 8g 0 0 0 0 0 I 0 0.00 Baked beans, can-tomato sauce 8g 0 0 0 0 0 1 0 0.00 Oats,rolled,cooked .2cup 0 0 0 1 0 4 0 0.04 Orange, unspec 3Who1e 0 0 0 l 3 0 0 0.04

Ribo Niacin. Vit.C ViLA Sodium Potass Magnes Calcium Banana,common,raw,peeled .7Averag 0.11 0.88 1L76 12.74 0.98 338.10 18.62 4.90 Apple,stewed,added sugar l6g 0.00 0.02 032 0.00 0.16 1024 0.48 0.48 Milk, wbole,fluid 360 ml 0.74 334 3.72 17833 !52.32 564.71 40.87 423.53 Cheese, cheddar 6g 0.00 037 0.00 23.40 3930 4.38 1.80 46.50 Y oghurt,fruit 28 g 0.08 0.45 0.00 1036 16.80 64AO 4.48 47.88 Bread, white,rnilk 10Siice 0.22 8.96 0.00 0.00 1372.00 448.00 70.00 240.80 Cornflakes lOg 0.15 1.05 0.00 LIO !!9.00 10.40 !.50 0.30 Rice,white,boiled .05cup 0.00 0.11 0.00 0.00 0.48 0.95 1.24 0.38 Pasta, white,boiled 70g 0.01 0.91 0.00 0.00 1.40 !4.00 630 4_90 Potato,pale skin,mashed l20g 0.05 !.56 18.00 7.20 9.60 480.00 19.20 12.00 Pumpkin,buttemut,peeled,boi1 20g 0.02 0.!8 !.20 84.00 0.20 85.00 3.00 4.40 Sweet com,frozen,boiled 24g 0.0! 0.48 !.20 2.16 1.92 46.80 6.24 0.96 Pea,green,boiled 44g 0_04 0.97 6.!6 30.36 OM 61.60 9.24 7.92 Bean,green,boi1ed 40g 0.03 0.28 5.20 30.80 1.20 32.00 6.80 12.00 Tomato,common,raw 20g 0.00 0.16 3.60 11.60 1.20 40.00 2.00 1.60 Carrot,frozen,boiled 40g 0.02 0.28 0.40 276.00 !7.60 30.80 3.60 10.40 Cauliflower,boiled 24g 0.02 0.24 13.44 0.48 3.36 73.20 2.88 3.12 Margarine,polyunsat,regu1ar 60g 0.01 0.12 0.00 558.00 468.00 !2_00 0.60 5.40 Lenti1,dried,boi1ed 6g 0.00 0.09 0.00 0.06 0.48 13.20 1.50 1.02 Peanut butter,added sugar 5g 0.01 !.05 0.00 0.05 15.00 30.50 9.00 2.30 Egg,poached .6Averag 0.08 0.99 0.00 62.04 24.53 21.71 2.82 14.95 Bean,soya,dried,boi1ed 8.g 0.01 0.34 0.00 0.00 0.72 33.60 5.68 6.08 Weet-bix l5g 0.22 2.24 0.00 0.00 58.50 60.00 16.50 4.50 Bean,lima,dried,boiled 8g 0.00 0.13 0.00 0.00 0.56 28.00 2.80 !.28 Baked beans, can-tomato sauce 8g 0.00 0.15 0.00 0.56 32.00 17.60 2.00 2.72 Oats,rolled,cooked .2cup 0.01 0.16 0.00 0.52 0.52 21.32 9.88 3.64 Orar1ge,unspec .3Whole 0.01 0.18 19.03 7.69 0.73 53.07 4.03 10.6!

Phosp Iron Zinc Ptn(%) Far(%) Carb(% Ale(%) Others( Banana,cornmon.raw,peeled .7Averag 25.48 0.49 0.20 8 l 89 0 2 Apple,stewed,added sugar l6g 0.80 0,02 0.02 1 l 98 0 0 Milk, whole, fluid 360m] 345.51 0.37 1.49 21 52 28 0 0 Cheese. cheddar 6g 31.50 0.00 0.22 26 74 0 0 0 Y oghurt,fruit 28 g 37.80 0.03 0.14 21 26 49 0 5 Bread, white,milk lOS !ice 252.00 3.08 !.96 14 8 74 0 4 Com flakes lOg 3.80 0.94 0.02 7 2 86 0 5 Rice, white, boiled .OS cup 3.23 0.03 0.06 7 I 86 0 5 Pasta, white,boiled 70g 38.50 0.28 0.14 14 2 79 0 5 Potato, pale skin,mashed l20g 38.40 0.48 0.36 15 5 75 0 4 Pumpkin,buttemut,peeled,boil 20g 11.40 0.08 0.02 20 13 64 0 3 Sweet com,frozen,boiled 24g 17.52 0.14 0.14 12 9 75 0 4 Pea,green,boiled 44g 36.52 0.48 0.35 40 7 50 0 2 Bean,green,boiled 40g 13.60 0.44 0.32 37 II 51 0

------·-·-------------------------------·--~---~--·-·---.. - .. --------·-·- ·----- .... ---···- .. -·----.. --·-·-""""""""- -·- ··-·· ............ _. """""""'""--~--

FEMALE, VEGET ARlAN WINTER (A) CSI 25-May-00- Page4

-.. ----~--- ... _ "' -------~·-.. -.... - - -------~--~-·"'" ... ---------··-"""" ·--··--·····-----··-·--

Pbcsp Iron Zinc Ptn(%) Fa!(%) Cam(% Ale(%) 01hers(

Tomato,common,raw 20g 4.80 0.06 0.04 30 7 54 0 9

Carrot,frozen,boiled 40g 4.80 0.12 0.04 12 4 82 0 2 Cauliflower,boiled 24g 7.68 0.14 0.07 47 9 40 0 4

Margarine,polyunsat,regular 60g 6.60 0.00 0.00 0 100 0 0 0

Lentil,dried,boiled 6g 5.46 0.12 0.05 39 5 52 0 4 Peanut butter,added sugar 5g 20.00 0.10 0.15 18 75 7 0 0 Egg, poached .6Averag 56.40 0.56 0.34 33 66 I 0 0

Bean,soya,dried,boi1ed 8.g 16.00 0.18 0.13 43 53 4 0 0 Weet-bix l5g 43.50 1.29 0.21 14 6 75 0 5 Bean,lima,dried,boiled 8g 6.08 0.10 0.06 37 4 55 0 4

Baked beans,Can-19rnato sauce 8g 6.56 0.13 0.04 27 6 63 0 3 Oats,rolled,cooked .2cup 78.00 0.36 0.16 13 19 64 0 4

Orange,unspec .3Wbole 8.78 0.15 0.07 11 2 81 0 6

Mono( Poly(%) Sal(%) Banana,common,raw,peeled .7Averag ? ? ?

Apple,stewed,added sugar 16g ? ? 0

Milk, whole,fluid 360ml 28 3 69 Cheese, cheddar 6g 30 3 67 Y oghurt,fruit 28g 30 4 67 Breed, white,milk lOSlice 24 47 29 Corn flakes lOg 22 56 22 Rice, white, boiled .05cup ? ? 0

Pasta, white,boiled 70g 0 100 0 Potato,pale skin,mashed 120g ? 0 ?

Pumpkin,buttemut,peeled,boil 20g 25 0 75 Sweet com,frozen,boiled 24g 33 56 II Pea,green,boiled 44g ? ? ?

Bean,green,boi1ed 40g ? ? ?

Tomato,common.raw 20g ? 0 0

Carrot,frozen,boiled 40g ? ? ?

Cauliflower,boi1ed 24g ? ? ?

(1 Margarine,polyunsat,regular 60g 32 47 20 . Lenti1,dried,boiled 6g 25 50 25 Peanut butter,added sugar Sg 48 34 18 Egg, poached .6Averag 51 l3 36

. Bean,soya,dried,boiled 8.g 17 68 15 Weet-bix l5g !3 69 19 Bean,lima,dried,boi1ed 8g 0 100 0 Baked beans,can-tomato sauce 8g 20 60 20

"·· Oats,rolled,cooked .2cup 40 40 20 Orange,unspec .3Wbole ? ? ?

FEMALE, VEGETARIAN WlNIER (A) CS! 25-May-00- Page 5

FEMALE, VEGETARIAN WINTER (B) CSI

Analyses

Nutrient Avg/Day RDI ~oRlJI Goal '%Goal Status Weight 1706g

Energy 9025 kJ #8448 kJ 1 07"/o

Energy 2156 kc

Protein* 71.29g 45g 158% 45 .. 55g N A Exceeds Max. Goal

Total Fat 90.14 g

Carbohydrate 267.52 g

Alcohol O.OOg

Water 1230 g

Sat Fat 30.08 g

Mono. Fat 26.10 g

Poly. Fat 26.92 g

Dietary Fibre* 24.71 g >30g 82% Less than Min. Goal

Total Sugars 73.72 g

Starch 193.77g

Cholesterol 211.95 mg

Thiamin* 2.22mg 0.84 mg 262% 0.8 .. l.lmg N A Exceeds Max. Goal

Riboflavin* 2.38 mg l.27mg 188% 1.2 .. 1. 7mg NA Exceeds Max. Goal

Niacin Eq* 28.00 mg 13.52 mg 207"/o 13 .. l9mg NA Exceeds Max. Goal

VitaminC* 86.61 mg 30.00 mg 289% 30..40mg NA Exceeds Max. Goal

Total Folate* ? ug 200.00 ug '?0/o Less than RD!

Total A Eq 1421 ug 750.00 ug 190% >750ug 190%

Sodium* 2445 mg 920 .. 2300mg NA Exceeds Max. Goal

Potassium 2988 mg l950.00mg 153% 1950 .. 5460mg NA

Magnesium 281.43 mg 270.00mg 104% 270 . .320mg NA

Calcium l!69 mg 800.00mg 146% >800mg 146%

Phosphorus 1361 mg 1000.00 mg 136% >lOOOmg 136%

Iron* 10.44 mg 12.00 mg 87"/o 7 .. 16mg NA Less than RDI

Zinc* 7.81 mg 12.00 mg 65%} Less than RDI

Kj from Protein 13.43 o/o >12% 112%

Kj from Fat* 36.95% <30% 123% Exceeds Max. Goal

Kj from Carbohydrate* 47.42% >58% 82% Less than Min. Goal

Kj from Alcohol · 0.00%

Kj from Others 2.19%

Fat as Mono 3!.41% <34% 92o/o Fat as Poly 32.39% <331% 98%

Fat as Saturated* 36.20% <33% 110% Exceeds Max. Goal

# -Estimated energy requirement RD!s based on: Female, 23years, 58kg, l62cm, Light Activity

FEMALE, VEGETARIAN WINTER (B) CSl 25-May-00- Page 1

----------------------------------------

Recommended Dietary Intakes

KJ

Ptn

Thiamin,_j

Riboi-

Niacin.Eq. I

Vit.C

VitA i--f;.~~ ,i~~ Potass Y;cl

Magnes :

Calcium

Phosp

Iron

Zinc

0% 50% 100% 150% 200% 250% 300% 350% 400%

Ratio Energy from Protein, Fat, Carbohydrate and Alcohol

0% 1 0% 20% 30% 40% 50% 60% 70% 80% 90% 100%

FEMALE, VEGETARIAN WINTER (B) CSJ 25-May-00-

i:

Page2

Ratio Poly, Mono and Saturated Fats

Mono-31%

Nutrient Contributions by Food

Weight KJ Kcals Ptn Fat Carb Ale Willer Banana,common,raw,pee1ed .7Averag 98 351 84 2 0 20 0 74 Apple,stewe~added sugar l6g 16 55 l3 0 0 3 0 12 Milk, whole,fluid 610 ml 630 1712 409 21 24 30 0 551 Cheese, cheddar 6g 6 101 24 2 2 0 0 2 Y oghurt,fruit 28g 28 113 27 1 1 3 0 22 Brea~ white,milk !OS!ice 280 29!2 696 24 6 !35 0 106 Cornflakes lOg !0 158 38 I 0 8 0 0 Rice, white,boiled .05cup !0 50 12 0 0 3 0 7 Pasta, white,boiled 70g 70 348 83 3 0 17 0 47 Potato,pale skin,mashed l20g 120 335 80 3 0 16 0 94 Pumpkin,butternut,pee1ed,boil 20g 20 39 9 0 0 2 0 17 Sweet corn,frozen,boiled 24g 24 102 24 I 0 5 0 18 Pea,green,boiled 44g 44 89 21 2 0 3 0 36 Bean,green,boiled 40g 40 28 7 I 0 I 0 37 Tomato,common,raw 20g 20 11 3 0 0 0 0 !9 Carrot,frozen,boiled 40g 40 35 8 0 0 2 0 37 Cauliflower, boiled 24g 24 19 5 I 0 0 0 22 Margarine,poiyunsat,regular 60g 60 1794 429 0 48 0 0 9 Lentil,drie~boiled 6g 6 18 4 0 0 I Q 4 Peanut butter,added sugar 5g 5 122 29 l 2 I 0 0 Egg, poached .6Averag 28 177 42 3 3 0 0 21 Bean,soya,drie~boi1ed 8.g 8 43 10 1 1 0 0 5 Weet-bix l5g 15 200 48 2 0 9 0 1 Bean,lima,dried,boiled 8g 8 24 6 1 0 I 0 6 Baked beans,can-tornato sauce 8g 8 23 s 0 0 J 0 6 Oats,rolled,cooked .2cup 52 110 26 1 I 4 0 45 Orange,unspec .3Whoie 37 57 14 0 0 3 0 32

Sat Mono Poly Fibre Sugars Starch Cbolest Thiamin Banana,common,raw,peeled .7Averag 0 0 0 2 17 3 0 0.05 Apple,stewed.,added sugar 16g 0 0 0 0 3 0 0 0.00 Milk, whole, fluid 610m1 16 6 1 0 30 0 82 0.31 Cheese, cheddar 6g I 1 0 0 0 0 6 0.00 Yoghurt,fruit 28 g I 0 0 0 3 0 3 0.01 Brea~ white,milk lOS lice 1 l 2 8 8 127 0 Ll2 Com flakes lOg 0 0 0 0 1 8 0 0.18 Rice, white. boiled .05cup 0 0 0 0 0 3 0 0.00

-------------------------· -----·-----------------··-------~---------·-·---- ·--......... -···----------------"-FEMALE, VEGETARIAN WINTER (B) CS! 25-May-00- Page3

-----------.. ·-··--·--·· .... -...... ----···------·-·-·-·----------------.. ·--·~ .... ___ , _________ .. ~·-.. ---.......... ... '" .. "" ....... ----'"""'""""""'-"""-·

Sat Mooo· Poly Fibre Sugan; Starch Coolest Thiamin

Pasta, white, boiled 70g 0 0 0 I 0 17 0 0.01

Potato,pale skin,mashed 120g 0 0 0 1 1 15 0 0.08 Pumpkin,buttemut,pee1ed,boil 20g 0 0 0 0 1 0 0 0.01 Sweet cornJrozen,boiled 24g 0 0 0 1 1 4 0 om Pea,green,boiled 44g 0 0 0 3 1 2 0 0.10 Bean,green,boi.led 40g 0 0 0 1 1 0 0 0.01 Tomato,common,raw 20g 0 0 0 0 0 0 0 0.01 Carrot,frozen,boiled 40g 0 0 0 1 2 0 0 0.00 Cauliflower, boiled 24g 0 0 0 0 0 0 0 0.02 Margarine,polyunsat,regular 60g 9 15 22 0 0 0 0 0,00

Lentil,dried,boiled· 6g 0 0 0 0 0 0 0,00 Peanut butter,added sugar 5g 0 l l 1 0 0 0 0.01 Egg,poached .6Averag 1 l 0 0 0 0 121 0.03 Bean,soya,dried,boiled S.g 0 0 0 l 0 0 0 0.01 Weet-bix 15g 0 0 0 2 1 9 0 0,14 Bean,1ima,dried,boiled 8g 0 0 0 0 0 1 0 0.00 Baked beans, can-tomato sauce 8g 0 0 0 0 0 l 0 0.00 Oats,rolled,cooked .2cup 0 0 0 1 0 4 0 0.04 Orange~unspec .3Whole 0 0 0 l 3 0 0 0.04

Riho Niacin. Vit.C Vit.A Sodium Potass Magnes Calcium Banana.,common,raw,peeled .7Averag 0.11 0.88 IL76 12.74 0.98 338,10 18.62 4.90 Apple,stewed,added sugar 16g 0.00 0.02 032 0.00 0,16 10.24 0.48 0.48 Milk, whole,fluid 610 ml L26 5.67 6.30 302.17 258,10 956.87 69.25 717.65 Cheese, cheddar 6g 0.00 0,37 0.00 23.40 39.30 4.38 ],80 46.50 Y oghurt,fruit 28g 0.08 0.45 0.00 10.36 16.80 64.40 4.48 47.88 Bread, white,milk 10Slice 0.22 8.96 0.00 0.00 1372,00 448.00 70.00 240.80 Corn flakes lOg 0.15 LOS 0.00 L!O 119.00 10.40 LSO 0.30 Rice, white, boiled .05cup 0.00 0.11 0.00 0.00 0.48 0.95 L24 038 Pasta, white,boi!ed 70g 0.0! 0.91 0.00 0.00 lAO 14.00 6.30 4.90 Potato, pale skin,mashed 120g 0.05 L56 18.00 7.20 9.60 480.00 19.20 12.00

~ Pumpkin,buttemut,pee!ed,boil 20g 0,02 0.18 L20 84.00 0,20 85.00 3.00 4,40

' Sweet com,frozen,boiled 24g 0.01 0.48 L20 2.16 L92 46,80 6.24 0.96 Pea,green,boiled 44g 0.04 0.97 6.16 3036 0.44 6L60 9.24 7.92 Bean,green,boiled 40g 0.03 0.28 5,20 30.80 L20 32.00 6.80 12.00 Tomato,common,raw 20g 0.00 0.!6 3.60 1L60 L20 40.00 2.00 L60 Carrot,frozen,boiled 40g- 0.02 0.28 0.40 276.00 17.60 30.80 3.60 10.40 Cauliflower, boiled 24g 0,02 0,24 13.44 0.48 3,36 73.20 2.88 3.12 Margarine,polyunsat,regular 60g 0.01 0,]2 0.00 558.00 468.00 12.00 0.60 5,40 Lentil,dried,boiled 6g 0.00 0.09 0.00 0.06 0.48 13,20 ],50 L02 Peanut butter,added sugar 5g 0.0! LOS 0.00 0.05 15,00 30.50 9.00 2.30 Egg, poached .6Averag 0.08 0.99 0.00 62.04 24.53 2L71 2.82 !4,95 Bean,soya,dried,boiled 8.g 0.01 034 0.00 0.00 0.72 33.60 5.68 6.08 Weet-bix l5g 0.22 2.24 0.00 0.00 58,50 60.00 16.50 4,50 Bean,lima,dried,boiled 8g 0.00 0,13 0.00 0.00 056 28,00 2.80 L28 Baked beans,can-tomato sauce 8g 0.00 0.15 0.00 0.56 32.00 17,60 2.00 2.72 Oats,rolled,cooked .2cup 0.01 0.16 0.00 0.52 0.52 2132 9.88 3.64 Orange,unspec 3Whole 0.0! 0.18 !9.03 7.69 0.73 53.07 4.03 10.61

Phosp !ron Zinc Pin(%) Fat(%) Carb(% Ale(%) Ofuers( Banana.common,raw,peeied .7Averag 25.48 0.49 0.20 8 1 89 0 2 Apple,stewed,added sugar l6g 0.80 0.02 0.02 I 1 98 0 0 Milk, whole,fluid 610ml 585.45 0.63 2.52 21 52 28 0 0 Cheese, cheddar 6<>

~ 3!.50 0.00 0.22 26 74 0 0 0 Yoghurt, fruit 28g 37.80 0.03 0.14 21 26 49 0 5 Bread,whlte,milk 10Slice 252.00 3.08 1.96 !4 8 74 0 4 Com flakes lOg 3.80 0.94 0.02 7 2 86 0 5 Rice, white, boiled .05cup 3.23 0.03 0.06 7 I 86 0 5 Pasta, white, boiled 70g 38.50 0.28 0.14 14 2 79 0 5 Potato,pale skin,mashed l20g 38.40 0.48 0,36 15 5 75 0 4 Pumpkin,buttemut,peeled,boil 20g !1.40 0.08 0.02 20 13 64 0 3 Sweet com,frozen,boiled 24g 17.52 0.14 0,]4 12 9 75 0 4 Pea,green,boiled 44g 36,52 0.48 0.35 40 7 50 0 2 Bean,green,boi1ed 40g 13.60 0.44 0,32 37 11 51 0 l . ····--· .. ··--···--.. ··--·-~·--~--~ "-·-"·~---~---- .. ------·----"--·-.. ------ .. , ___ , _____ .. ,_ ........ ---·--··-·--·------·---

FEMALE, VEGETARIAN W1NTER (B) CSI 25-May-00- Page4

··---...... ,_, _____________________ ,.-- ~-·-····-· ····---···-·~-····----------~·--····-~---·-·----·----------~·-·--···--·-·-"""--'"----···

Phosp Iron Zinc Pin(%) Fat(%) Carb(% Ale(%) Others( T omato.common,raw 20g 4.80 0.06 0.04 30 7 54 0 9 Carror,frozen,boiled 40g 4.80 0.12 0.04 !2 4 82 0 2 Cauliflower,boiled 24g 7.68 0.!4 0.07 47 9 40 0 4 Margarine,polyunsat,regular 60g 6.60 0.00 0.00 0 !00 0 0 0

Lentil, dried, boiled 6g 5.46 0.12 0.05 39 5 52 0 4 Peanut butter,added sugar 5g 20.00 0.!0 0.15 18 75 7 0 0 Egg, poached .6Averag 56.40 0.56 0.34 33 66 I 0 ?

Bean,soya,dried,boiled 8.g !6.00 0.18 0.13 43 ,, _, 4 0 0

Weet-bix 15g 43.50 1.29 0.21 14 6 75 0 5 Bean,lima,dried,boiled 8g 6.08 0.10 0.06 37 4 55 0 4

Baked beans,can-tOrnato sauce 8g 6.56 0.13 0.04 27 6 63 0 3 Oats,rolled,cooked .2cup 78.00 0.36 0.!6 13 19 64 0 4

Orange,unspec . .3Whole 8.78 0.15 0.07 11 2 81 0 6

Mono( Poly(%) Sat(%) Banana,common,raw,peeied .7Averag 0 ? 0

Apple,stewed,added sugar l6g ? ? ?

Milk, whole, fluid 6!0ml 28 3 69 Cheese, cheddar 6g 30 3 67 Y oghurt,fruit 28 g 30 4 67 Bread,white,milk l OS!ice 24 47 29 Com flakes lOg 22 56 22 Rice, white, boiled .05cup ? ? ?

Pasta, white, boiled 70g 0 100 0 Potato, pale skin,mashed 120g 0 ? ?

Pumpkin,butternut,pee!ed,boil 20g 25 0 75 Sweet corn,frozen,boiied 24g 33 56 11 Pea,green,boiled 44g 0 ? ?

Bean,green,boiled 40g ? ? ?

T ornato,common,raw 20g ? ? 0

Carrot,frozen,boiled 40g ? ? ?

Cauliflower,boiled 24g 0 ? ?

Margarine,polyunsat,regular 60g 32 47 20 Lentil,dried,boiled 6g 25 50 25 Peanut butter,added sugar 5g 48 34 18 Egg, poached .6Averag 51 13 36 Bean,soya,dried,boiled 8.g 17 68 15 Weet-bix l5g 13 69 19 Bean,lima,dried,boiled 8g 0 100 0 Baked beans, can-tomato sauce 8g 20 60 20 Oats,rolled,cocked .2cup 40 40 20 Orange,tmspec .3Whole 0 0 ?

fEMALE, VEGETARIAN WIN'TER (B) CSI 25-May-00- PageS

APPENDIX 5

ASSUMPTION USED TO CALCULATE SERVING SIZES

Rice, boiled and fried Potato: mashed, boiled roast, baked, chips Pasta, noodles Cereal Bread Fish Beef, lamb, pork, mince Sausages Chicken Roast Chicken Burger Meat Pies Frankfurt Ham Steak Lasagna Omelette Cheese/Egg salad Vegetable Patties Vegetarian Pies Quiche Samosas Vegetable stir fry Curried Nut Meat Tuna sandwiches Beef sandwiches Cheese sandwiches Chicken sandwiches Pork sandwiches Devon sandwiches Ham sandwiches Peanut Butter sandwich Baked Bean sandwich Egg sandwich Pumpkin Peas Corn Cauliflower Mixed vegetable Broccoli Carrots Spinach Cabbage Coleslaw Grilled Tomato Salad

Yoghurt Apple Pie Creamy Rice Mousse Milk

Ice cream

80 grams raw 240 grams raw

1 00 grams raw 1 serve per day

180 grams cooked 180 grams cooked

200 grams cooked

7 serves per day (ration pack) for bread or toast 150 grams raw 120 grams cooked 240 grams raw 180 grams cooked 2 each (180 grams cooked total) 'Ia chicken (150 grams cooked) 180 grams cooked 2 each (340 grams total weight) 2 each (200 grams total) 150grams 350 grams total 3 eggs 2 eggs, 30 grams cheese 130 grams each 165 grams each 1 egg, 25 grams cheese, 60ml milk 2 or 3 depending on size 30 grams vegetables plus nutmeat 150 grams 200 grams 30 grams tuna 45 grams beef 25 grams cheese 35 grams chicken 45 grams pork 35 grams devon 35 grams ham 25 grams peanut butter 90 grams baked bean %egg cooked 200 grams raw 90 grams cooked 90 grams cooked 75 grams cooked 90 grams cooked 140 grams raw 120 grams raw 150 grams raw 150 grams raw 160 grams 90 grams cooked

130 grams cooked

90 grams cooked 90 grams cooked 75 grams cooked 75 grams cooked

4 slices cucumber, 6 cherry tomatoes, 1 round beetroot, 1 lettuce leaf 200 grams 160 grams apple, 180mls milk 80 grams raw rice, 180mls milk Nestle 300 ml for men, 600 ml for women, soy milk counted the same Slices 50 grams

-~ t ~ : ,_,'.;)"

MENU VARIETY MEAT & SANDWICH FILLINGS, NORMAL MENUS

)> ., ., rn z 0 x 0)

~ ! r

•••

SALAD BAKED BEAN CHEESE EGG PEANUT BUTTER APPLE/CELERY TOMATO/ONION CARROT/CELERY& SULTANA SPAGHETTI LIMA BEAN CASSEROLE SOYBEAN CASSEROLE VEGETARIAN PIE ___ CREPE SOY BURGER PASTA EGG/CHEESE RICE VEGIE PATTIES VEGIE BURGER

VEGIE STIR FRY VEGIE LASAGNE VEGIE BAKE LENTIL CASSEROLE -CHICKPEAS

TOTAL

,_,;.. !:.-ON!

MENU VARIETY MEAT SUBSTITUTES & SANDWICH FILLINGS, VEGETARIAN MENUS

. . LUNCH LUNCH DINNER DINNER LUNCH LUNCH DINNER DINNER MON-FRI SAT-SUN Corrective CSI MON-FRI SAT-SUN Corrective CSI .

20 20 --~~-~~- -- ------

5 7 4 4 9 2 10 --~- 5 -----8 4 10 6 ------5 3 ------4 3

-~-- ·-··---~------------- -~--,----~·-·---- -~----~---------~-~~

5 2 3 --4 3

-----~ -----~-- -- . 3

4 1 . 3

-- -- -----~~----- f--·---1

--2 2 --1

3 4 1 2 7 --1 2 2

1 7 10 2 6

f-· 1 3 -------- --~------- -~---- -~

7 ··-----~-----2 5

--~-·--

3 1 ···---------------· -~----·--2 3

-------~--- ------~---

4 ---- ---~--------- f---------- --------- ------- --------·- 2

3 ---

- --------- ----~------- ····-----·-------- -------------- ---~---60 8 28 28 59 8 28 28 ------·--· --·-----··- --------------

):;> iJ iJ m z 0 X a>

~ "' '

S1

:::;;:_

~~ !fi§S ~s: g~ mo !!jz ~~

§i :Ii~ J:q::I.l "'"!-< <oo mm m~ ~­_o om 1]00

3 ._,~;;

MENU VARIETY - VEGETABLES

)> "0 "0 m :z 0 x ""

'1301/\1::138 3flll031:11:l00 :::!0 lN3ll\lli:IVd3Cl 1\1\SN AH\1'1:!811 '8 NOil\tl'll!::IO~NI