Sustainable Agriculture and Food: Four volume set (Earthscan Reference Collections)

The Nutrition Transition and its Health Implications in Lower-income Countries 255

Table 12.5(a)

Changes in Chinese food consumption categorized by income groupBottom third

Middle third

High third

1989

(g/capita/day)

Change from 1989 to 1993

1989

(g/capita/day)

Change from 1989 to 1993

1989

(g/capita/day)

Change from 1989 to 1993

Whole steamed/boiled rice

317.0

–40.4

322.2

–10.6

287.3

–10.3

Wheat flour

176.2

5.6

145.4

–39.7

151.2

–72.5

Fresh and dried corn

69.4

–38.4

28.0

–9.8

20.4

–10.3

Coarse grains

29.7

–14.7

10.6

–2.9

6.6

2.2

Legumes

12.7

–1.3

10.9

–2.5

12.1

–2.2

Tofu

23.0

–3.2

28.5

–6.0

23.7

1.3

Tofu products

11.7

–1.2

13.1

1.3

16.9

–0.6

Starchy roots

133.0

–77.5

63.0

–27.4

41.8

–13.6

Carotene-rich vegetables

78.8

–2.6

82.6

9.9

73.4

12.7

Other vegetables

318.7

–55.6

264.4

–1.9

230.3

7.7

Low-fat red meat/dishes

3.8

2.2

6.1

5.2

8.9

10.2

High-fat red meat/dishes

29.1

2.0

44.6

5.3

53.8

17.1

Poultry and game

4.2

–0.6

6.4

3.0

7.9

4.6

Meat products

2.2

–0.7

2.1

0.7

3.4

–0.1

Organ meats

2.2

–0.2

3.3

0.5

4.3

0.2

Eggs and egg products

7.1

2.8

9.2

6.0

16.3

4.2

Plant oils

12.9

12.6

15.5

16.1

17.3

19.2