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Table 1 Development of health factors (hf) for each food group according to recommendations based on the energy intake of 2000 kcal

From: Using an introduced index to assess the association between food diversity and metabolic syndrome and its components in Chinese adults

Food groups Recommended amount (g) Share of food group (broad or single) hf
Emphases 1300 0.81  
 Whole grains and legumes 100 0.08 0.06
 Tubers 75 0.06 0.05
 Other vegetables 225 0.17 0.14
 Vitamin A- or vitamin C-rich vegetablesa 225 0.17 0.14
 Fruits 300 0.23 0.19
 Dairyb 300 0.23 0.19
 Soya productsc 15 0.01 0.01
 Nuts and seeds 10 0.01 0.01
 Aquatic products 50 0.04 0.03
Includes 275 0.17  
 Refined grains 150 0.55 0.09
 Meat and poultry 50 0.18 0.03
 Eggs 50 0.18 0.03
 Oil 25 0.09 0.02
Limits 31 0.02  
 Salt 6 0.19 0.00
 Added sugar 25 0.81 0.02
  1. Note: a = dark green and yellow or orange vegetables in the Dietary Guideline and Balance Diet Pagoda for Chinese Residents;
  2. b= liquid milk based on food exchanging of all kinds of dairy
  3. c= soybean based on food exchanging of all kinds of soy foods