Reproducibility and Validity of a Chinese Food Frequency Questionnaire

Objectives This study was design to develop a semi-quantitative Chinese Food Frequency Questionnaire （FFQ） and to conduct a validation study for the questionnaire. Methods Based on the survey experience in recent years, a new Chinese food frequency questionnaire （FFQ） with 149 items in 17 food categories was developed. A validation study on this new FFQ was conducted in Jiangsu and Beijing of China between 1999 and 2001. The period of study covered 1 year and the FFQ was validated by comparing with data obtained by a six repeated 24-hour recalls for 3 consecutive days, or a totally 18-day 24- hour recall throughout the year. A total of 271 healthy adult subjects were enrolled in the study. Food and nutrient intakes measured by the 18-day dietary recalls and food frequency questionnaires （FFQs） were computed in the National Institute for Nutrition and Food Safety, China CDC using the existing nutrition database. The average daily intake of foods and nutrients over the 18-day recall was used to compare with FFQ1 and FFQ2, which was conducted at the beginning and the end of the year, respectively. All statistical analyses were carried out using SAS software version 6.12.

No country is an island in regulating food safety:How the WTO monitors Chinese food safety laws through the Trade Policy Review Mechanism(TPRM)

Established within the framework of the World Trade Organization （WTO）, the Trade Policy Review Mechanism （TPRM） reviews periodically the trade policies of all WTO Members. The review includes many aspects of food safety regulation. China＇s trade policy is reviewed every two years. This paper analyses in detail the reviews of China＇s trade policy in 2006, 2008, 2010, 2012 and 2014. It focuses in particular on food safety laws and types of standards, alignment of domestic standards with international standards, the role of different domestic institutions, transparency and notification of food safety measures under the WTO agreements on Sanitary and Phytosanitary Measures （SPS） and on Technical Barriers to Trade （TBTAgreement）, import and export, and geographical indications （GIs）. It concludes that the WTO TPRM can contribute, within its mandate, to reform of Chinese food safety laws and improvement of food safety in China. it notes that China has already undertaken substantial reforms of its system for regulating food safety. It recommends that China should continue to participate actively in the TPRM, follow its own path with regard to alignment and learn selectively from other WTO Members.

National Food Contamination Monitoring Programmes-Levels of Mercury, Lead and Cadmium in Chinese Foods

Six hundred and thirty-four food samples of six kinds were collected from Beijing,Shanghai, Jiangsu, Sichuan, Jilin and Guangdong areas, China and Hg, Pb, Cd contents were determined. The results showed that their levels in the Chinese foods were low; their levels in meat, egg, milk and fish were generally below the national hygienic standard. The average daily dietary intake of Hg, Pb, Cd were 7.25 μg, 103.77μg and 30.72 μg respectively and they were all less than the ADI established by WHO

Introducing Chinese food therapy： a review of origin, developing course and modern application

Objective： This review introduced the origin, developing course and modern application of Chinese food therapy （CFT） in traditional Chinese medicine to enrich our understanding of relevant concepts and ways. Methods： PubMed, EMBASE, CBM, CNKI, VIP and Wanfang Databases were searched for papers on a range of terms relating to CFT. 41 references were finally selected for this review. Results： The development of CFT is comprised of five important periods in Chinese history. They axe as following： the infancy period represented by the idea of homogeny of medicine and food; theoretical development period represented by Inner Canon of Yellow Emperor, Shennong 1＇ Classic of Materia Medica and Treatise on Febrile and Miscellaneous Diseases; specialized volumes on CFT represented by Dietotherapy Worth a Thousand Gold; representative monographs on CFT represented by Dietetic Materia Medica and Principles of Correct Diet and the perfect period represented by integration of ancient food therapy practice and modern nutriology. Conclusion： CFT harbors a long and profound history, making great contribution to people＇s health maintenance and illness prevention. With the further development of integrative medicine, CFT may play a more important role in clinics and family health care based on integration of syndrome differentiation and disease differentiation.

Glycemic index and glycemic load of selected Chinese traditional foods

AIM:To determine the glycemic index(GI)and glycemic load(GL)values of Chinese traditional foods in Hong Kong.METHODS:Fifteen healthy subjects(8 males and 7 females)volunteered to consume either glucose or one of 23 test foods after 10-14 h overnight fast.The blood glucose concentrations were analyzed immediately before,15,30,45,60,90 and 120 min after food consumption using capillary blood samples.The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve(IAUC)value for the test food as a percentage of each subject's average IAUC value for the glucose.The GL value of each test food was calculated as the GI value of the food multiplied by the amount of the available carbohydrate in a usual portion size,divided by 100.RESULTS:Among all the 23 Chinese traditional foods tested,6 of them belonged to low GI foods(Tuna Fish Bun,Egg Tart,Green Bean Dessert,Chinese Herbal Jelly,Fried Rice Vermicelli in Singapore-style,and Spring Roll),10 of them belonged to moderate GI foods(Baked Barbecued Pork Puff,Fried Fritter,"Mai-Lai"Cake,"Pineapple"Bun,Fried Rice Noodles with Sliced Beef,Barbecue Pork Bun,Moon Cakes,Glutinous Rice Ball,Instant Sweet Milky Bun,and Salted Meat Rice Dumpling),the others belonged to high GI foods(Fried Rice in Yangzhou-Style,Sticky Rice Wrapped in Lotus Leaf,Steamed Glutinous Rice Roll,Jam and Peanut Butter Toast,Plain Steamed Vermicelli Roll,Red Bean Dessert,and Frozen Sweet Milky Bun).CONCLUSION:The GI and GL values for these Chinese traditional foods will provide some valuable information to both researchers and public on their food preference.

The Changes and Characteristics of the Exchange of Chinese and Japanese Food Culture—From the Perspective of the Acceptance of Japanese Food Culture

This paper investigates the characteristics and evolution process of Sino-Japanese diet culture exchange in each historical period,analyzes the possible impact of globalization on Sino-Japanese diet culture exchange,and discusses the development direction of innovative mode of Sino-Japanese diet culture exchange under the background of globalization.

Russian Food Is Gaining Popularity among Chinese Consumers

Russian is proactively tapping into the Chinese food market and China is importing more Russian food.According to statistics from customs,the Sino-Russian trade volume hit$64.2billion in the year of 2015,down 27.8%,and Russia’s exports to China stood at$31.4 billion,down by 19.1%.'It is difficult for Russian companies to nudge into the

The Difference between China and Western in Food Cultures

Diet is the precondition of human beings’survival and development.It is also one basic form of social life.However,due to the influence of geographical features,climate,customs and habits,etc.,the diet of different countries will be various in raw materials,flavors,cooking methods and eating habits.In view of this,this article aims to explore the differences between Chinese and western food cultures.Hope this research can help people better understand the differences between Chinese and western food culture as well as their reasons,so as to promote the further communication,complement and compatibility among different cultures.This paper can be divided into four parts:The first part is introduction,mainly introducing the research background and significance of this paper;the second part illustrates Chinese food culture and western food culture in detail;the third part focuses on analyzing the differences between Chinese and western food cultures from the perspectives of concepts,targets,dietary patterns,diet attribution and banquet etiquette;the final part is conclusion,making a summary to the major findings and limitations of this paper.

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culture- dependent as well as culture-independent methods, like different high-throughput sequencing （HTS） techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.

Green Restaurant: An Ancient Touch of Chinese Herbal Food

The first time I entered the restaurant Green, inside the five-star Radegast Lake View Hotel in Chongwen District of Beijing, I was incredibly surprised. All around were red lights, a room reminiscent of the splendor of ancient China and simply delicious herbal cuisine.

Can Drive-Thru Fast Food Gain a Foothold In Chinese Lifestyle?

You drive up to the counter, roll down your car's window and place an order for a double cheeseburger and fries. Minutes later you've paid and collected your very fast food, rolled up your window and driven off-and your feet have not even touched the ground.

Chinese Astronaut Says Space Food Tastes ‘Great’

本文标题里的Space Food即航天食品(在空间失重时用的食品),我国的第一位宇航员杨利伟在神舟五号上吃什么航天食品?本文有所披露。其中值得记学并可能引起广泛商界猜测的表达有:Chinese herbal tea(草药茶)andhealth boosting tonics(滋补品)

Chinese Vegetarian Food

ONCE in a restaurant specializing in vegetarian food in Hubei Province, I saw some dishes on the menu which did not sound like vegetarian food, such as chicken, duck, fish and pork. Only after I ordered and tasted did I understand that these were all made of bean products. Simply speaking, the Chinese vegetarian diet is comprised of grains, vegetables, bean products and fruits. It also includes bamboo shoots, mushrooms, edible fungus, aquatic plants and dried fruit. This kind of diet boasts a long history. As early as the Qin Dynasty (221-206 B.C.) and the early

Dietary Guidelines for Chinese Residents(2016):comments and comparisons

A high quality diet is believed to play a functional role in promoting the healthy growth of mankind and preventing many kinds of chronic degenerative diseases, including cancer, cardiovascular disease, diabetes, and obesity. Adherence to a high quality diet has been strongly associated with a lower risk of mortality. To help promote healthy lifestyles and physical strength, the Chinese government has produced a new revised version of the Dietary Guidelines for Chinese Residents （2016） and the Chinese Food Pagoda, as guidance for dietary intake among its population. Similarly, the Japanese government has produced the Japanese Food Guide Spinning Top Model, and the US government has recently published revised dietary recommendations in its 2015-2020 eighth edition of Dietary Guidelines for Americans. The evidence from all respective cohort studies involved in producing these guidelines shows a reduced risk of many chronic diseases and mortality if the guidelines are followed. All scientific findings support encouraging the general population to consume a broad variety of food on the basis of nutrient and food intakes in order to prevent deficiency diseases and a surplus of energy and nutrients, and recommend daily physical activity for health promotion.

A Recipe Book for Culture Consumers： Yuan Mei and Suiyuan shidan

This article is a study of the writings on food, cooking, and dining by the eighteenth-century poet, essayist, and gourmet Yuan Mei （1716-98） as found in his recipe book Suiyuan shidan. Starting with an overview of the organization and content of Suiyuan shidan, the article offers an analysis of Yuan Mei＇s cultural attitudes reflected there and in his works in other genres. The value underlying Suiyuan shidan exemplifies Yuan＇s personal response to the Chinese intellectual environment at the end of the eighteenth century. Building a connection between the recipe book and Yuan Mei＇s controversial reputation in the literati community, the article explores the changing meaning of culture in eighteenth-century China and Yuan＇s way of surviving the intense competition for voice and influence among the cultural elites of the time.