The graph illustrates the intake of vegetables, fruits, meat, bread, and seafood in kilograms per person in Australia for each year from 1950 to 2010.
Overall, out of the five featured food items, vegetables are the most consumed in Australia, while seafood is the least popular. Over the period, the trends for every food item fluctuated, except for seafood, which remained stable.
In 1950, vegetables were the most popular food item in Australia, with a consumption of 140 kg per person per year. This figure fluctuated between 120 and 140 kg until 1990, after which it increased to a peak of 160 kg in 2010. Similarly, fruit intake experienced a substantial rise, from 60 kg per person per year to a high of about 120 kg in 2010. Furthermore, bread consumption reached its peak in 1970 at around 70 kg per person before falling to 60 kg in 2010.
On the other hand, people’s preference for seafood remained constant and was consistently the lowest from 1950 to 2010, with a figure of 20 kg per person per year. Meat consumption started at around 110 kg per person in 1950 and declined to 80 kg by the final year, with a high of nearly 120 kg per person in 1990.