Towards healthier and more sustainable diets in the Australian context: comparison of current diets with the Australian Dietary Guidelines and the EAT-Lancet Planetary Health Diet

Table 1 Classification of food groups presented in this analysis

Food groups	Description and subcategories
Fruit	Fresh fruit, dried fruit and 100% fruit juice
Vegetables	All vegetables excluding legumes Included 2 subcategories: • Starchy vegetables including white potato, sweet potato and corn • Other vegetables including leafy greens, salad and cooked vegetables
Dairy and alternatives	Milk, yoghurt, cheese and/or other alternatives
Cereals	All bread, breakfast cereal, rice, pasta and other grain products Included 2 subcategories: • Wholegrains • Refined grains
Meat and alternatives	All lean meats, poultry, fish and seafood, eggs, legumes and tofu, and nuts Included 3 subcategories: • Red meat including beef, lamb and pork^* • Other animal-based protein-rich foods including poultry, fish and seafood, and eggs • Other plant-based protein rich foods including legumes, tofu, and nuts and seeds^**
Discretionary choices	Foods and beverages high in added sugar, salt, saturated fat and alcohol. For example, cakes, biscuits, pastries, pies, takeaway foods, fried potato products, sugar sweetened beverages, alcoholic beverages
Unsaturated fats and oils	All unsaturated oils, and spreads

^*Red meat sub-category includes beef, lamb and pork as per the definition of the ADGs
^**In the ADGs legumes are included in the vegetables category (as a 75 g serving) as well as the meat and alternatives category (as a 150 g serving). For this analysis they were considered a meat alternative. Nuts and seeds are included in both the meat and alternatives food group (as a 30 g serving) and the unsaturated fats group (as a 10 g serving). For the present analysis nuts and seeds were included as a meat alternative

ISSN: 1471-2458