Every coded food in the 2011-12 NNPAS has been allocated to one of the following three areas in the ADG classification system:
1. Classified foods –NNPAS foods that are directly mapped to one of the ADG Five Food Group or key food group classifications or a sub-group of these major groups. An example of a classified food is white bread.
2. Recipe foods –NNPAS foods that do not have a direct match to one of the ADG classifications and have two or more ingredients, and therefore need to be broken down to their main ingredients via a recipe. The ingredients in the recipe will be at the level which may fit into ADG classifications. For example, a recipe for fruit bread/raisin toast will have a recipe comprising bread and dried fruit, both of which have specific ADG classifications.
3. No classification – Some foods and drinks did not fit directly into the Five Food Group or key food group classifications and were determined not to warrant a recipe for a number of reasons including: that the food is consumed in small amounts (e.g. yeast spreads); is not eaten on its own (e.g. gelatine); has negligible nutrients (e.g. non-nutritive sweeteners) is not necessary for a healthy balanced diet (e.g. confectionary) and/or is not part of the ADGs (e.g. whey protein powder). This means that these foods are not included in estimates of the consumption of ADG food groups.
The process for assigning NNPAS foods to the ADG classification system is shown in Figure 3.
Figure 3. Process for assigning NNPAS foods to ADG classifications