OBJECTIVE: To describe the status and characteristic of dietary intake in 12 minority nationalities. METHODS: 6688 subjects were randomly sampled from 12 minority nationalities (Mongolian, Hui, Tibetan, Uygur, Miao, Yi, Zhuang, Buyi, Man, Yao, Tujia and Kazak). The 24-hour dietary recall method for 3 consecutive days was used to collect food intake information, except for the condiment intake, which was collected by weighting method. RESULTS: The pattern of staple food of minority nationalities were influenced by environment, economic, religion and culture food. The consumptions were significantly difference among the 12 minority nationalities, Yi, Yao and Tujia nationality people consumed more bean and bean products, but the consumption of Tibetan, Uygur and Kazak were very low. The meat consumption of Tibetan, Zhuang and Yao were high, but the paultry and fishery products consumption were very low. Uygur and Kazak nationality had high dairy intake level, average daily consumption were over 200g. The minority nationality residents who lived in high areas or the north China consumed less vegetable comparing with other areas. The daily salt consumption of Uygur and Kazak nationality were quite high (over 20g). CONCLUSION: The difference extents of the problem on dietary pattern exist among the 12 minority nationalities. Nutrition education activities should be implemented to guide the people developing and utilizing the local food resource scientifically, to advocate the principle of a balanced diet.
OBJECTIVE: To describe the status and characteristic of dietary intake in 12 minority nationalities. METHODS: 6688 subjects were randomly sampled from 12 minority nationalities (Mongolian, Hui, Tibetan, Uygur, Miao, Yi, Zhuang, Buyi, Man, Yao, Tujia and Kazak). The 24-hour dietary recall method for 3 consecutive days was used to collect food intake information, except for the condiment intake, which was collected by weighting method. RESULTS: The pattern of staple food of minority nationalities were influenced by environment, economic, religion and culture food. The consumptions were significantly difference among the 12 minority nationalities, Yi, Yao and Tujia nationality people consumed more bean and bean products, but the consumption of Tibetan, Uygur and Kazak were very low. The meat consumption of Tibetan, Zhuang and Yao were high, but the paultry and fishery products consumption were very low. Uygur and Kazak nationality had high dairy intake level, average daily consumption were over 200g. The minority nationality residents who lived in high areas or the north China consumed less vegetable comparing with other areas. The daily salt consumption of Uygur and Kazak nationality were quite high (over 20g). CONCLUSION: The difference extents of the problem on dietary pattern exist among the 12 minority nationalities. Nutrition education activities should be implemented to guide the people developing and utilizing the local food resource scientifically, to advocate the principle of a balanced diet.
Authors: J N Liu; M Dolikun; J Štambuk; I Trbojević-Akmačić; J Zhang; H Wang; D Q Zheng; X Y Zhang; H L Peng; Z Y Zhao; D Liu; Y Sun; Q Sun; Q H Li; J X Zhang; M Sun; W J Cao; A Momčilović; G Razdorov; L J Wu; A Russell; Y X Wang; M S Song; G Lauc; W Wang Journal: J Hum Hypertens Date: 2018-06-05 Impact factor: 3.012