What are the serve sizes for the Xyris food groups?

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

Refined grains

16g starch

Equivalent starch content to 40g of Bread, from white flour, commercial
(AUSNUT 2011-13)

A modelling system – p38

Whole grains

14g starch

Equivalent starch content to 40g of Bread, mixed, grain, commercial
(AUSNUT 2011-13)

A modelling system – p38

Fruit  

Citrus, melons and berries

Fresh: 350kJ

Dried: 30g

 

 

Fresh:

A modelling system – p38

Dried:

Australian Dietary Guidelines Summary  – p17 

Other fruit

Fruit juice

125mL

Assumed specific gravity: 1.05g/mL

Australian Dietary Guidelines Summary – p17

Vegetables

Dark green vegetables

100kJ

 

A modelling system – p38  'Green & brassica' vegetables

Red and orange vegetables

   - Tomatoes

150kJ

 

A modelling system – p38 'Orange' vegetables

   - Other red and orange vegetables

Starchy vegetables

  - Potatoes

250kJ

 

 

 

 

A modelling system – p38  'Starchy vegetables' 

 - Other starchy vegetables

Legumes (counted as vegetables)

350kJ

Other vegetables

100kJ

Protein foods 

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
(AUSNUT 2011-13)

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 
(AUSNUT 2011-13)

Australian Dietary Guidelines Summary –  p22 ‘cooked lean poultry’

Eggs

13g protein

Equivalent protein content to 100g (edible portion) of Raw chicken eggs 
(AUSNUT 2011-13)

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
(AUSNUT 2011-13)

A modelling system – p38

Australian Dietary Guidelines Summary – p22 ‘cooked lean red meats’

Organ meats

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 
(AUSNUT 2011-13)

Australian Dietary Guidelines Summary – p22 ‘cooked fish fillet’

Seafood low in long-chain 
n-3 fatty acids

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 
(AUSNUT 2011-13)

Australian Dietary Guidelines Summary – p22 ‘tofu’

Soy products

Dairy

Milk

300mg calcium

Equivalent calcium content to 250mL of Milk,cow,fluid, reduced fat (1%)
(AUSNUT 2011-13)

Australian Dietary Guidelines Summary – p25
‘1 cup (250 mL)’

Cheese 

Yoghurt

Milk alternatives

Oil equivalents

4.6g
(1 teaspoon)

Equivalent to 1 teaspoon of Oil, olive
(AUSNUT 2011-13)

 

Solid fat equivalents

4.8g
(1 teaspoon)

Equivalent to 1 teaspoon of Butter, plain, no added salt
(AUSNUT 2011-13)

 

Added sugars

4.2g
(1 teaspoon)

Equivalent to 1 teaspoon of sugar, white, granulated or lump
(AUSNUT 2011-13)

 

Alcoholic drinks

10g alcohol
(1 standard drink)

 

 

Water

mL

 

 

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