This article applies to the following workspace types
Professional
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 | 16 g starch | Equivalent starch content to 40g of Bread, from white (mixed grain*) flour, commercial (AUSNUT 2011-13) | A modelling system p 38 |
| Whole grains* | 14 g starch | ||
Fruit | |||
| Citrus, melon, berries |
Fresh: 350 kJ Dried: 30 g |
NA |
A modelling system p 38 ADG's Summary p 17 |
| Other fruit | |||
| Fruit juice | 125 mL | Assumed specific gravity: 1.05 g/mL | ADG's Summary p 17 |
Vegetables | |||
| Dark green vegetables | 100 kJ | Green and brassica veg | A modelling system p 38 |
|
Red and orange vegetables
|
150 kJ | Orange veg | |
|
Starchy vegetables
|
250 kJ | Starchy veg | |
| Legumes (counted as vegetables) | 350 kJ | NA | |
| Other vegetables | 100 kJ | NA | |
Protein foods | |||
| Red meats | 20 g protein | Equivalent protein content to 65g of Beef, blade steak, fully-trimmed, cooked, no added fat (AUSNUT 2011-13) |
A modelling system p 38 ADG's summary 'cooked lean red meat' p 22 |
| Poultry | 23 g protein | Equivalent protein content to 80g of Chicken, breast, flesh, cooked no added fat (AUSNUT 2011-13) | ADG's summary 'cooked lean poultry p 22 |
| Eggs | 13 g protein | Equivalent protein content to 100g of Raw chicken eggs (edible portion (AUSNUT 2011-13) | A modelling system p 38 |
| Processed meats | 20 g protein | Equivalent protein content to 65g of Beef, blade steak, fully-trimmed, cooked, no added fat (AUSNUT 2011-13) |
A modelling system p 38 ADG's summary 'cooked lean red meat' p 22 |
| Organ meats | |||
| Seafood high in long-chain n-3 fatty acids | 23 g protein | Equivalent protein content to 100g of Barramundi, cooked, no added fat (AUSNUT 2011-13) | ADG's summary 'cooked fish fillet' p 22 |
| Seafood low in long chain n-3 fatty acids | |||
| Nuts and seeds | 30 g protein | NA | A modelling system p 38 |
| Legumes (counted as protein foods) | 9 g protein | Equivalent protein content to 170g of Tofu, silken or soft, as purchased (AUSNUT 2011-13) | ADG's summary 'tofu' p 22 |
| Soy proteins | |||
Dairy | |||
| Milk | 300 mg calcium | Equivalent calcium content to 250mL of Milk, cow, fluid, reduced fat (AUSNUT 2011-13) | ADG's summary '1 cup (250 mL milk' p 25 |
| Cheese | |||
| Yoghurt | |||
| Milk alternatives | |||
Miscellaneous | |||
| Oil equivalents | 4.6 g (1 tsp) | Equivalent to 1 teaspoon of Oil, olive (AUSNUT 2011-13) | |
| Solid fat equivalents | 4.8 g (1 tsp) | Equivalent to 1 teaspoon of Butter, plain, no added salt (AUSNUT 2011-13) | |
| Added sugars | 4.2 g (1 tsp) | Equivalent to 1 teaspoon of Sugar, white, granulated or lump (AUSNUT 2011-13) | |
| Alcoholic drinks | 10 g EtOH (1 std drink) | NA | |
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