Copyright
©The Author(s) 2005.
World J Gastroenterol. Jul 14, 2005; 11(26): 4078-4084
Published online Jul 14, 2005. doi: 10.3748/wjg.v11.i26.4078
Published online Jul 14, 2005. doi: 10.3748/wjg.v11.i26.4078
Table 4 Percentage contributions of the top five foods for energy and protein
| Energy | Protein | ||||||||||
| Rural | Urban | Combined | Rural | Urban | Combined | ||||||
| Rice | 45.8 | Rice | 38.2 | Rice | 41.9 | Rice | 28.6 | Rice | 23.6 | Rice | 25.7 |
| Pork | 7.7 | Peanut oil | 8.9 | Peanut oil | 7.8 | Pork | 7.5 | Pork | 6.6 | Pork | 6.8 |
| Peanut oil | 6.9 | Pork | 6.9 | Pork | 7.1 | Grass carp | 3.4 | Beef | 4.0 | Grass carp | 3.6 |
| Mixed oil | 4.2 | Mixed oil | 6.4 | Mixed oil | 5.3 | Egg | 3.2 | Grass carp | 3.8 | Egg | 3.5 |
| Lard | 4.1 | Lard | 3.2 | Lard | 3.7 | Fish | 2.9 | Egg | 3.8 | Beef | 2.9 |
- Citation: Song FY, Toshiro T, Li K, Yu P, Lin XK, Yang HL, Deng XL, Zhang YQ, Lv LW, Huang XE, Kazuo T. Development of a semi-quantitative food frequency questionnaire for middle-aged inhabitants in the Chaoshan area, China. World J Gastroenterol 2005; 11(26): 4078-4084
- URL: https://www.wjgnet.com/1007-9327/full/v11/i26/4078.htm
- DOI: https://dx.doi.org/10.3748/wjg.v11.i26.4078