The line graph illustrates the consumption, expressed in kg per person per year (kg/person/yr), of several food types in Australia from 1950 to 2010. Overall, all food types experienced an increase in consumption rates over the time span except for meat, which notably decreased. Additionally, vegetables remained the most consumed food across the entire time period.
Vegetable consumption started at 140 kg/person in 1950, fluctuating between 120 and 140 kg over the next four decades before increasing in 1990 and reaching a high of 160 kg/person in 2010. Similarly, fruit intake oscillated around 85 kg/person during the first score, until it experienced a turning point of rapid growth in 1970, rising to about 140 kg/person in 2010.
In contrast, bread consumption initially increased, rising sharply from 40 kg/person in 1950to a peak of 70 kg/person 1970. However, this trend reversed with consumption declining to 50 kg/person by 2000, before slightly increasing to 60 kg/person in the following decade.
Seafood remained the least consumed food category, only slightly exceeding 20 kg/person throughout the period. Unlike that of other food types, meat consumption was the only one to decrease overall. Although it reached nearly 120 kg/person in 1990, making it the second most consumed food right below vegetables, it rapidly plummeted in the following two decades, reaching an all-time low of 80 kg/person by 2010.