Chronic Diseases of Lifestyle Research Unit

Report on South African food consumption studies undertaken amongst different population groups (1983-2000): Average intakes of foods most commonly consumed

6. Recommendations
Since this study report comprises many tables of commonly consumed food items, a summary of the data, has been generated in Table 44. This gives commonly consumed food items for each of the age groups studied. This table comprises food items eaten by at least 3% of the target population. The columns present data on percentage consuming the food items, average potion size of consumers, and per capita portion size of the whole group. It is recommended that average portion size, and not per capita portion size, be used by the Department of Health to compile their shopping list. The reason for this being the fact that per capita portion size would greatly under-estimate contaminants determined.

Additionally it is recommended that for adults, method 1 average portions, be used, since these give a larger estimate and a better representation of those who have a poorer socio-economic status. Items which appear on method 2 tables and not on method 1 tables should be included to ensure that items eaten by the white population have not been excluded. These food items should be purchased and prepared according to the recipes given in the MRC Food Quantities Manual (Langenhoven et al. 1991).

When finally calculating dietary exposure, Table 41 should be used in conjunction with Table 44. Hence:

Dietary Exposure = (Food Concentration* Consumption)/(Body Weight)