The serve sizes for the Xyris food groups are similar to those used in the Australian Guide to Healthy Eating (AGHE). They are based on serves sizes either in the technical document supporting the AGHE, A modelling system to inform the revision to the Australian Guide to Healthy Eating or in the Australian Dietary Guidelines Summary.
In the Xyris system, for each food group, a single food has been used as a reference food, e.g. a slice of mixed grain bread for the whole grains group, then serve sizes have been produced for the rest of the group. To assign serve sizes for the rest of the group, sometimes a nutrient proxy has been used. For example, in the whole grains group, the serve size is based on the amount of starch in a slice of mixed grain bread.
The following table defines the serve sizes used for the Xyris food groups.
|
GROUP AND SUBGROUP |
SERVE SIZE |
NOTES |
BASED ON |
|
Grains |
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|
Refined grains |
16g starch |
Equivalent starch content to 40g of Bread, from white flour, commercial |
A modelling system – p38 |
|
Whole grains |
14g starch |
Equivalent starch content to 40g of Bread, mixed, grain, commercial |
A modelling system – p38 |
|
Fruit |
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|
Citrus, melons and berries |
Fresh: 350kJ Dried: 30g |
|
Fresh: A modelling system – p38 Dried: Australian Dietary Guidelines Summary – p17 |
|
Other fruit |
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|
Fruit juice |
125mL |
Assumed specific gravity: 1.05g/mL |
Australian Dietary Guidelines Summary – p17 |
|
Vegetables |
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|
Dark green vegetables |
100kJ |
|
A modelling system – p38 'Green & brassica' vegetables |
|
Red and orange vegetables |
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|
- Tomatoes |
150kJ |
|
A modelling system – p38 'Orange' vegetables |
|
- Other red and orange vegetables |
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|
Starchy vegetables |
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|
- Potatoes |
250kJ |
|
A modelling system – p38 'Starchy vegetables' |
|
- Other starchy vegetables |
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|
Legumes (counted as vegetables) |
350kJ |
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Other vegetables |
100kJ |
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|
Protein foods |
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|
Red meats |
20g protein |
Equivalent protein content to 65g of Beef, blade steak, fully-trimmed, baked, roasted, fried, grilled or bbq’d, no added fat |
A modelling system – p38 Australian Dietary Guidelines Summary – p22 ‘cooked lean red meats’ |
|
Poultry |
23g protein |
Equivalent protein content to 80g of Chicken, breast, flesh, baked or roasted, no added fat |
Australian Dietary Guidelines Summary – p22 ‘cooked lean poultry’ |
|
Eggs |
13g protein |
Equivalent protein content to 100g (edible portion) of Raw chicken eggs |
A modelling system – p38 |
|
Processed meats |
20g protein |
Equivalent protein content to 65g of Beef, blade steak, fully-trimmed, baked, roasted, fried, grilled or bbq’d, no added fat |
A modelling system – p38 Australian Dietary Guidelines Summary – p22 ‘cooked lean red meats’ |
|
Organ meats |
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|
Seafood high in long-chain n-3 fatty acids |
23g protein |
Equivalent protein content to 100g of Barrumundi, boiled, microwaved, steamed or poached, no added fat |
Australian Dietary Guidelines Summary – p22 ‘cooked fish fillet’ |
|
Seafood low in long-chain |
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|
Nuts and seeds |
30g |
|
A modelling system – p38 |
|
Legumes (counted as protein foods) |
9g protein |
Equivalent protein content to 170g of Tofu (soy bean curd), silken or soft, as purchased |
Australian Dietary Guidelines Summary – p22 ‘tofu’ |
|
Soy products |
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Dairy |
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|
Milk |
300mg calcium |
Equivalent calcium content to 250mL of Milk,cow,fluid, reduced fat (1%) |
Australian Dietary Guidelines Summary – p25 |
|
Cheese |
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Yoghurt |
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Milk alternatives |
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|
Oil equivalents |
4.6g |
Equivalent to 1 teaspoon of Oil, olive |
|
|
Solid fat equivalents |
4.8g |
Equivalent to 1 teaspoon of Butter, plain, no added salt |
|
|
Added sugars |
4.2g |
Equivalent to 1 teaspoon of sugar, white, granulated or lump |
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Alcoholic drinks |
10g alcohol |
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Water |
mL |
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