Qualitative recommendations of Chinese Dietary Guidelines 2016 | Quantitative recommendations of Chinese Dietary Guidelines 2016 | Components of CDGI(2019)-A | Criteria for minimum score (0) | Criteria for maximum score | Maximum score value |
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1. Eat a variety of foods, mainly cereals. | ① Cereals and tubers 1600 kcal/d: 200 g/d 1800 kcal/d: 225 g/d 2000 kcal/d: 250 g/d 2200 kcal/d: 275 g/d 2400 kcal/d: 300 g/d | ① Energy supply ratio of carbohydrates (%) | ① 0% or 100% | ① 50–65% | ① 5 |
② Whole grains and miscellaneous beans 50–150 g/d | ② Other cereals (excluding rice, wheat, and tubers) and miscellaneous beans | ② 0 g/d | ② ≥100 g/d | ② 5 | |
2. Consume plenty of vegetables, fruits, milk, and soybeans. | ① Vegetables 1600 kcal/d: 300 g/d 1800 kcal/d: 400 g/d 2000 kcal/d: 450 g/d 2400 kcal/d: 500 g/d ② Dark-colored vegetables account for half of all vegetable intake. ③ Fruits 1600 kcal/d: 200 g/d 2000 kcal/d: 300 g/d 2400 kcal/d: 350 g/d ④ Milk and dairy products 300 g/d ⑤ Soybeans 1600 kcal/d: 15 g/d 2200 kcal/d: 25 g/d ⑥ Nuts 10 g/d | ① Vegetables ② Ratio of dark-colored vegetables to all vegetables ③ Fruits ④ Milk and dairy products ⑤ Soybeans ⑥ Nuts | ① 0 g/d ② 0 ③ 0 g/d ④ 0 g/d ⑤ 0 g/d ⑥ 0 g/d | ① 1600 kcal/d: ≥300 g/d 1800 kcal/d: ≥400 g/d 2000 kcal/d: ≥450 g/d 2400 kcal/d: ≥500 g/d ② ≥0.5 ③ 1600 kcal/d: ≥200 g/d 2000 kcal/d: ≥300 g/d 2400 kcal/d: ≥350 g/d ④ ≥300 g/d ⑤ 1600 kcal/d: ≥15 g/d 2200 kcal/d: ≥25 g/d ⑥ ≥10 g/d | ① 5 ② 5 ③ 10 ④ 10 ⑤ 5 ⑥ 5 |
3. Consume appropriate amounts of fish, poultry, eggs, and lean meat. | ① aquatic products (e.g., fish, shellfish, and mollusks) 1600 kcal/d: 40 g/d 1800 kcal/d: 50 g/d 2200 kcal/d: 75 g/d ② poultry and lean meat 1600 kcal/d: 40 g/d 1800 kcal/d: 50 g/d 2200 kcal/d: 75 g/d ③ eggs 1600 kcal/d: 40 g/d 2000 kcal/d: 50 g/d | ① aquatic products ② poultry and lean meat ③ eggs | ① 0 g/d or 1600 kcal/d: ≥80 g/d 1800 kcal/d: ≥100 g/d 2200 kcal/d: ≥150 g/d ② 0 g/d pr 1600 kcal/d: ≥80 g/d 1800 kcal/d: ≥100 g/d 2200 kcal/d: ≥150 g/d ③ 0 g/d or 1600 kcal/d: ≥80 g/d 2000 kcal/d: ≥100 g/d | ① 1600 kcal/d: 40 g/d 1800 kcal/d: 50 g/d 2200 kcal/d: 75 g/d ② 1600 kcal/d: 40 g/d 1800 kcal/d: 50 g/d 2200 kcal/d: 75 g/d ③ 1600 kcal/d: 40 g/d 2000 kcal/d: 50 g/d | ① 10 ② 10 ③ 10 |
4. Reduce cooking oil and salt intake, and limit sugar and alcohol intake. | ① cooking oil 1600 kcal/d: 20–25 g/d 1800 kcal/d: 25 g/d 2400 kcal/d: 30 g/d ② salt < 6 g/d ③ alcohol male: ≤25 g/d female: ≤15 g/d | ① cooking oil ② salt ③ alcohol | ① 1600 kcal/d: ≥45 g/d 1800 kcal/d: ≥50 g/d 2400 kcal/d: ≥60 g/d ② ≥12 g/d ③ male: ≥50 g/d female: ≥30 g/d | ① 1600 kcal/d: ≤20–25 g/d 1800 kcal/d: ≤25 g/d 2400 kcal/d: ≤30 g/d ② ≤6 g/d ③ male: ≤25 g/d female: ≤15 g/d | ① 10 ② 10 ③ 10 |
Total score | 110 |