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

256 Diet and Health

Table 12.5(b)

Changes in the proportion of Chinese consuming each food group categorized by income group

Bottom third

Middle third

High third

1989

(% consuming)

Change in % from

1989 to 1993

1989

(% consuming)

Change in % from

1989 to 1993

1989

(% consuming)

Change in % from

1989 to 1993

Whole steamed/boiled rice

72.4

1.3

84.3

2.5

90.7

0.9

Wheat flour

45.7

–0.8

57.5

–18.4

67.6

–30.2

Fresh and dried corn

31.2

–9.5

17.6

–3.1

16.1

–5.3

Coarse grains

12.9

–2.7

9.7

–1.0

9.4

1.2

Legumes

18.9

–3.6

18.7

–3.9

19.6

–4.9

Tofu

25.5

1.1

34.1

–0.0

33.3

3.3

Tofu products

22.0

2.1

28.0

3.3

35.7

0.4

Starchy roots

38.6

–0.5

34.6

–1.8

32.7

–3.0

Carotene-rich vegetables

42.4

6.0

56.1

3.9

60.3

8.9

Other vegetables

92.3

4.0

92.7

3.2

95.7

1.2

Low-fat red meat/dishes

6.6

2.5

13.2

3.9

18.6

8.5

High-fat red meat/dishes

36.8

7.0

57.5

3.5

69.1

6.7

Poultry and game

5.8

0.8

10.0

3.8

14.1

5.8

Meat products

3.8

–0.0

4.3

1.1

6.9

–0.3

Organ meats

4.4

–0.4

7.7

1.4

11.0

0.4

Eggs and egg products

14.9

7.8

24.5

10.1

40.9

3.7

Plant oils

56.6

30.6

63.3

24.3

69.7

19.7