Changes in Australian eating patterns over time, the role of discretionary foods, and the relationship between dietary patterns and diet-related conditions such as obesity, type 2 diabetes and cardiovascular disease

What this dot point is asking

This dot point asks you to describe how what Australians eat has changed over time, define discretionary foods, and explain how dietary patterns connect to common diet-related conditions. Strong answers use specific shifts (more discretionary food, larger serves, more eating out) and link a dietary pattern to a named health condition rather than blaming a single food.

How Australian eating patterns have changed

Over the past several decades, Australian diets have moved away from home-cooked meals built around the five food groups towards a pattern with:

• More discretionary and ultra-processed foods: packaged snacks, fast food, sugary drinks and confectionery make up a large share of energy intake.
• Larger portion sizes: serves of drinks, takeaway and snack foods have grown over time.
• More food eaten away from home: takeaway, cafe and delivery meals are more common, and these are often higher in energy, fat, sugar and salt.
• Convenience and time pressure: ready meals and quick options have replaced some scratch cooking.
• Greater variety and availability: food is available at almost any time, which can increase total intake.

These shifts are driven by influences such as cost, marketing, busier lifestyles, technology and the wide availability of cheap, energy-dense food.

Discretionary foods

Discretionary foods are foods and drinks that are not necessary for a healthy diet and are high in saturated fat, added sugar, added salt or alcohol, while being low in beneficial nutrients. Examples include soft drinks, confectionery, chips, biscuits, cakes, processed meats and fried takeaway. In the Australian Guide to Healthy Eating they sit outside the main plate because they should be eaten only sometimes and in small amounts. They contribute a large share of Australians' energy intake, which is a major concern for public health.

The link to diet-related conditions

Dietary patterns, not single foods, drive long-term health. A pattern high in discretionary foods and low in vegetables, wholegrains and fibre, combined with low physical activity, raises the risk of several conditions:

• Overweight and obesity: a sustained energy surplus from energy-dense food and drink leads to weight gain over time.
• Type 2 diabetes: excess body fat and diets high in refined carbohydrate and added sugar can reduce the body's ability to manage blood glucose.
• Cardiovascular disease: diets high in saturated fat and salt are linked to raised blood cholesterol and blood pressure, increasing the risk of heart disease and stroke.
• Other conditions: low fibre intake is linked to poorer bowel health, and high added-sugar intake to dental decay.

Conversely, eating patterns aligned with the Australian Dietary Guidelines, rich in vegetables, fruit, wholegrains and lean protein, are associated with lower risk of these conditions.

When you answer, describe a specific change in Australian eating (more discretionary food, larger serves, more eating out), define discretionary foods precisely, and then link a dietary pattern to a named condition such as type 2 diabetes or cardiovascular disease. Connecting the pattern to the guidelines shows you understand both the problem and the evidence-based response.