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Table 2 Components of CDGI(2019)-A and scoring

From: Evaluating adherence to recommended diets in adults 1991–2015: revised China dietary guidelines index

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

1. Eat a variety of foods, mainly cereals.

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

Energy supply ratio of carbohydrates (%)

0% or 100%

50–65%

5

 

Whole grains and miscellaneous beans

50–150 g/d

Other cereals (excluding rice, wheat, and tubers) and miscellaneous beans

0 g/d

≥100 g/d

5

2. Consume plenty of vegetables, fruits, milk, and soybeans.

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

Dark-colored vegetables account for half of all vegetable intake.

Fruits

1600 kcal/d: 200 g/d

2000 kcal/d: 300 g/d

2400 kcal/d: 350 g/d

Milk and dairy products

300 g/d

Soybeans

1600 kcal/d: 15 g/d

2200 kcal/d: 25 g/d

Nuts

10 g/d

Vegetables

Ratio of dark-colored vegetables to all vegetables

Fruits

Milk and dairy products

Soybeans

Nuts

0 g/d

0

0 g/d

0 g/d

0 g/d

0 g/d

1600 kcal/d: ≥300 g/d

1800 kcal/d: ≥400 g/d

2000 kcal/d: ≥450 g/d

2400 kcal/d: ≥500 g/d

≥0.5

1600 kcal/d: ≥200 g/d

2000 kcal/d: ≥300 g/d

2400 kcal/d: ≥350 g/d

≥300 g/d

1600 kcal/d: ≥15 g/d

2200 kcal/d: ≥25 g/d

≥10 g/d

5

5

10

10

5

5

3. Consume appropriate amounts of fish, poultry, eggs, and lean meat.

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

poultry and lean meat

1600 kcal/d: 40 g/d

1800 kcal/d: 50 g/d

2200 kcal/d: 75 g/d

eggs

1600 kcal/d: 40 g/d

2000 kcal/d: 50 g/d

aquatic products

poultry and lean meat

eggs

0 g/d or

1600 kcal/d: ≥80 g/d

1800 kcal/d: ≥100 g/d

2200 kcal/d: ≥150 g/d

0 g/d pr

1600 kcal/d: ≥80 g/d

1800 kcal/d: ≥100 g/d

2200 kcal/d: ≥150 g/d

0 g/d or

1600 kcal/d: ≥80 g/d

2000 kcal/d: ≥100 g/d

1600 kcal/d: 40 g/d

1800 kcal/d: 50 g/d

2200 kcal/d: 75 g/d

1600 kcal/d: 40 g/d

1800 kcal/d: 50 g/d

2200 kcal/d: 75 g/d

1600 kcal/d: 40 g/d

2000 kcal/d: 50 g/d

10

10

10

4. Reduce cooking oil and salt intake, and limit sugar and alcohol intake.

cooking oil

1600 kcal/d: 20–25 g/d

1800 kcal/d: 25 g/d

2400 kcal/d: 30 g/d

salt

< 6 g/d

alcohol

male: ≤25 g/d

female: ≤15 g/d

cooking oil

salt

alcohol

1600 kcal/d: ≥45 g/d

1800 kcal/d: ≥50 g/d

2400 kcal/d: ≥60 g/d

≥12 g/d

male: ≥50 g/d

female: ≥30 g/d

1600 kcal/d: ≤20–25 g/d

1800 kcal/d: ≤25 g/d

2400 kcal/d: ≤30 g/d

≤6 g/d

male: ≤25 g/d

female: ≤15 g/d

10

10

10

  

Total score

  

110

  1. a For participants whose energy requirement is 1600–2400 kcal/d
  2. b Dark-colored vegetables are defined as ≥500 μg carotene/100 g of vegetables
  3. c For the cooking oil, salt, and alcohol components, we chose twice the recommended maximum intake as the criteria for 0 to increase the scoring variation