Consumption of beef/veal/lamb in Australian children: Intake, nutrient contribution and comparison with other meat, poultry and fish categories

Jane Bowen, Danielle Baird, Julie Syrette, Manny Noakes, Katrine Baghurst

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)


Aim: To describe reported consumption of meat for children using the 2007 Australian National Children's Nutrition and Physical Activity Survey. Methods: One-day, weighted data are described for consumption of meat, poultry and fish consumed as 'cuts' and from mixed dishes. Data are presented for all children by age groups (2-3 years, 4-8 years, 9-13years, 14-16 years) and gender. Trimming practices, time and place of consumption, and nutrient contributions are described. Results: Ninety per cent of children reported consuming meat, poultry or fish on the day surveyed. Reported mean consumption of all beef/veal/lamb, pork/ham/bacon, poultry and fish ranged from 52g in 2 to 3-year-old boys to 161g in 14 to 16-year-old boys; and was lower in 9 to 16-year-olds girls; 98g. Mean reported consumption of beef/veal/lamb was 21-64g for boys and 23-36g for girls, depending on age group. For meals where the meat, poultry or fish were identified individually, meals with beef/veal/lamb contained more vegetables (159g) than pork/ham/bacon (50g) and poultry (110g). The beef/veal/lamb was fully (20%) or semi-trimmed (58%), and 49% of minced beef/veal/lamb was lean. Sixty-eight per cent of respondents reported eating poultry with the skin removed. Across all age groups, beef/veal/lamb in cuts and mixed dishes contributed 4% of total energy, 6% of total fat, 5% of saturated fat, 46% of haem iron, 18% of zinc and 21% of long-chain omega-3 fatty acid intake. Conclusions: These findings help to inform evidence-based individual or population-level recommendations.

Original languageEnglish
Pages (from-to)1-16
Number of pages16
JournalNutrition and Dietetics
Issue numberSUPPL. 2
Publication statusPublished or Issued - 1 Dec 2012


  • Child
  • Meat consumption
  • National survey

ASJC Scopus subject areas

  • Nutrition and Dietetics

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