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 ye...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.展开更多
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...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.展开更多
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 lev...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展开更多
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 te...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.展开更多
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,a...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.展开更多
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%,an...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展开更多
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 c...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.展开更多
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 ...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.展开更多
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 of...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.展开更多
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...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展开更多
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 ...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.展开更多
基金the funding from the National Institute for Cancer Research,NIH,USA,and the National Institute for Nutrition and Food Safety,Chinese Center for Disease Control and Prevention
文摘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.
基金Peking University Shenzhen Graduate School, ChinaPeking University School of Transnational Law, China
文摘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.
文摘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
基金Supported by General Research Fund from Research Grants Committee of The Government of the Hong Kong SAR,China, No.4440178
文摘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.
基金a preliminary research on BISU’s innovative cultural exchange mode between China and Japan:the project conclusion with the focus of cooking classroom.The approval number of the project is C3008190210the evolution and enlightenment of Japan’s pension problem from traditional to modern society.The approval number of the project is 18BSS033.
文摘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.
文摘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
文摘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.
文摘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.
文摘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.
文摘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
文摘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.