title: [Study on the current status and trend of food consumption among Chinese population].
abstract: OBJECTIVE
  To describe the current status and trend of food consumption among Chinese residents.
  
  
  METHODS
  23,470 households including 68,962 subjects were randomly sampled from 132 counties in 31 provinces, autonomous regions and municipalities. A 24-hour dietary recall method for 3 consecutive days was used to collect information on food intake, but the condiment intake was collected by weighting method.
  
  
  RESULTS
  The average food consumption per reference man per day of Chinese people included 402 g (urban/rural: 366 g/ 416 g) cereals; 276 g (urban/rural: 252 g/ 286 g) vegetables; 45 g (urban/rural:69 g/36 g) fruits; 79 g (urban/rural: 105 g/69 g) meats; 30 g (urban/rural:45 g/24 g) fishery products; 24 g (urban/rural: 33 g/20 g) eggs; 27 g(urban/rural: 66 g/ 11 g) dairy; 16 g legume; 42 g (urban/rural:44 g/41 g) edible oil; 12 g (urban/rural: 11 g/12 g) salt; 9 g (urban/rural: 11 g/8 g) soy sauce.
  
  
  CONCLUSIONS
  For Chinese residents, the quality of diet had been improved and consumptions of animal products, milk, and edible oil had been increased, but the consumptions of dairy and legume products intake was still low which called for improvement. The unbalance was characterized as the downward trend in cereal, vegetable and fruit consumption but significant increased in animal products and oil intake among urban people. Dietary pattern of some subjects adopted a "high energy density" diet. Double burdens from under-nutrition and over-nutrition should both be considered as problems which asked for attention by the government and researchers.
authors.affiliation: National Institute for Nutrition and Food Safety, Chinese Center for Disease Prevention and Control, Beijing 100050, China.
authors.forename: Feng-ying
authors.initials: FY
authors.lastname: Zhai
authors.forename: Yu-na
authors.initials: YN
authors.lastname: He
authors.forename: Guan-sheng
authors.initials: GS
authors.lastname: Ma
authors.forename: Yan-ping
authors.initials: YP
authors.lastname: Li
authors.forename: Zhi-hong
authors.initials: ZH
authors.lastname: Wang
authors.forename: Yi-song
authors.initials: YS
authors.lastname: Hu
authors.forename: Li-yun
authors.initials: LY
authors.lastname: Zhao
authors.forename: Zhao-hui
authors.initials: ZH
authors.lastname: Cui
authors.forename: Yuan
authors.initials: Y
authors.lastname: Li
authors.forename: Xiao-guang
authors.initials: XG
authors.lastname: Yang
mesh_terms: D000293:Adolescent; D000328:Adult; D044466:Asian People / Q000706:statistics & numerical data*; D002648:Child; D002675:Child, Preschool; D002681:China; D004041:Dietary Fats; D004435:Eating; D002523:Edible Grain; D005260:Female; D005638:Fruit; D006801:Humans; D008297:Male; D008460:Meat; D008875:Middle Aged; D009749:Nutrition Surveys; D012424:Rural Population / Q000706:statistics & numerical data / Q000639:trends; D017673:Sodium Chloride, Dietary; D045730:Soy Foods; D014505:Urban Population / Q000706:statistics & numerical data / Q000639:trends; D055815:Young Adult
chemical_list: D004041:Dietary Fats; D017673:Sodium Chloride, Dietary