Health & Nutrition

Health & Nutrition 2018-05-11T20:09:40+00:00

Food, Health and Nutrition: Where Does Chicken Fit?

Our consumer research suggests that most people are well aware that chicken is a very lean (low in fat) meat. In fact, many would regard chicken breast as the benchmark for lean meat. What is less well known is that chicken is also packed with a broad range of vitamins and minerals which makes it an ideal nutritional package. Combined with the consistency, affordability, versatility and ease of preparation, chicken is the ideal meat for today’s consumers.

Nutritional Database

This feature allows for easy and convenient comparison of the nutritional composition of a range of cuts of chicken, beef and veal, lamb and pork. At any one time, up to three different meat cuts can be specified by selection through the drop-down menus.

All results are based on a 100 gram sample of the selected meat cut.

The data used for the comparisons is extracted from the FSANZ Nutritional Composition of Australian Foods, Canberra 2010 which can be accessed in full at http://www.foodstandards.gov.au/science/monitoringnutrients/nutrientables/Pages/default.aspx and the NHRMC Nutrient Reference Values for Australia and New Zealand Including Recommended Dietary Intakes which can be accessed at http://www.nhmrc.gov.au/guidelines/publications/n35-n36-n37 or the executive summary at http://www.nhmrc.gov.au/_files_nhmrc/file/publications/synopses/n36.pdf

Please choose the following to obtain RDI data

Gender: Age Range:

Sources of Data:

Nutritional Composition of Australian Foods, Canberra 2010 which can be accessed in full at http://www.foodstandards.gov.au/science/monitoringnutrients/nutrientables/Pages/default.aspx and the NHRMC Nutrient Reference Values for Australia and New Zealand Including Recommended Dietary Intakes (2006) which can be accessed at http://www.nhmrc.gov.au/guidelines/publications/n35-n36-n37 or the executive summary at http://www.nhmrc.gov.au/_files_nhmrc/file/publications/synopses/n36.pdf

There are limitations associated with food composition databases. Nutrient data published in NUTTAB 2010 may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, changes in formulation, processing practices and ingredient source. While most of the data contained in NUTTAB 2010 are generated from analysed values, some of the data are borrowed from overseas food composition tables; supplied by the food industry; taken from food labels; imputed from similar foods; or calculated using a recipe approach.

Important Sources of Advice on Dietary Requirements of Australians