Dietary structure refers to the quantity of various nutrients in diet and their proportion in food. Nutrients in human diet mainly include protein, fat, carbohydrates, vitamins, minerals (including trace elements), water and cellulose.
No food can provide all the nutrients the human body needs. Therefore, human diet must be composed of a variety of foods, and the proportion of various foods is appropriate, so as to achieve the purpose of balanced diet and health promotion.
Grain consumption is low and animal food consumption is high. The per capita grain consumption is only160 ~190g/d; Animal food, meat is about 280g/d, milk and dairy products are more than 300 ~ 400 g/d, eggs are about 40 g/d, energy intake is 3300~3500kcal, protein is about 100g, and fat 130 ~ 150g.
It is a high-energy, high-fat, high-protein and low-fiber dietary pattern, represented by the diets of developed countries in Europe and America. Although the food quality is good, it is over-nourished.
superiority
The diet structure is mainly cereals. Because of the high carbohydrate content in cereals, carbohydrates are the most economical and main source of heat energy. Rich vegetables and coarse grains make people eat a lot of dietary fiber, so the incidence of digestive system diseases and intestinal cancer is extremely low.
The intake of beans and bean products supplements some high-quality protein and calcium. Drinking tea, eating fruits and sweets are less, which reduces the excessive intake of sugar. Rich seasonings have many functions such as sterilization, reducing blood fat, increasing appetite and helping digestion.