Table 3 Energy and cost proportion per food category of model current diets (CD), equal-energy (HD) and reduced-energy healthy diets (HD2)
Food category | % of total energy | % of total cost | ||
|---|---|---|---|---|
CD | HD/ HD2 | CD | HD/ HD2 | |
Fruit | 2.7 | 7.6 | 5.3 | 12.3 |
Non-starchy vegetables | 2.1 | 5.9 | 7.9 | 24.1 |
White bread | 16.5 | 3.3 | 8.2 | 1.2 |
Starchy vegetables | 4.8 | 4.8 | 9.5 | 5.2 |
Cereal | 19.8 | 5.8 | 4.4 | 1.0 |
Legumes | 0.0 | 10.8 | 0.0 | 5.0 |
Wholemeal bread | 0.0 | 9.6 | 0.0 | 3.9 |
Wholemeal cereal | 0.0 | 13.8 | 0.0 | 2.3 |
Milk | 2.2 | 7.4 | 2.9 | 8.0 |
Low-fat yogurt | 0.0 | 0.9 | 0.0 | 1.0 |
Regular yogurt | 0.9 | 0.5 | 0.8 | 0.3 |
Cheese | 5.3 | 1.2 | 3.5 | 0.5 |
Low-fat cheese | 0.0 | 0.8 | 0.0 | 1.4 |
Eggs | 3.6 | 2.9 | 3.5 | 2.1 |
Meat | 8.9 | 7.0 | 29.0 | 24.3 |
Vegetable oil | 7.9 | 10.4 | 1.4 | 1.7 |
Fatty foods | 2.1 | 1.8 | 0.5 | 0.3 |
Cookies | 5.5 | 2.0 | 0.7 | 0.2 |
Processed meat | 3.0 | 0.5 | 7.6 | 0.8 |
Sweets | 3.7 | 1.3 | 1.1 | 0.3 |
Bouillon cubes and powders | 0.1 | 0.0 | 0.0 | 0.0 |
Snacks | 4.2 | 0.9 | 0.7 | 0.1 |
Sugary beverages | 2.5 | 0.1 | 6.8 | 0.1 |
Sugar | 3.3 | 0.9 | 0.5 | 0.1 |
Salt | 0.0 | 0.0 | 0.1 | 0.0 |
Non-sugary beverages | 0.0 | 0.0 | 4.5 | 3.4 |
Alcohol beverages | 0.7 | 0.0 | 1.2 | 0.0 |