Table 4 Distribution of CDGI(2019)-A component scores (%)
Components | 1991y | 1993y | 1997y | 2000y | 2004y | ||||||||||
0- | half score- | full score | 0- | half score- | full score | 0- | half score- | full score | 0- | half score- | full score | 0- | half score- | full score | |
1. Energy supply ratio of carbohydrates | 3.6 | 56.2 | 40.2 | 4.1 | 55.9 | 40.1 | 2.8 | 55.6 | 41.6 | 1.3 | 51.6 | 47.1 | 2.7 | 54.0 | 43.3 |
2. Other grains and beans | 83.0 | 5.8 | 11.2 | 83.0 | 6.3 | 10.7 | 82.6 | 8.2 | 9.2 | 86.0 | 6.9 | 7.1 | 86.2 | 7.5 | 6.3 |
3. Vegetables | 23.5 | 46.7 | 29.8 | 20.8 | 45.1 | 34.1 | 24.1 | 48.4 | 27.5 | 23.0 | 49.6 | 27.5 | 21.3 | 46.0 | 32.7 |
4. Ratio of deep-colored vegetables to all | 58.5 | 18.5 | 23.0 | 59.8 | 19.9 | 20.4 | 51.9 | 21.8 | 26.3 | 56.1 | 20.3 | 23.6 | 54.2 | 25.5 | 20.4 |
5. Fruits | 97.2 | 2.0 | 0.8 | 96.1 | 2.8 | 1.1 | 95.4 | 2.8 | 1.8 | 94.2 | 4.0 | 1.8 | 91.5 | 5.7 | 2.8 |
6. Milk and dairy products | 98.7 | 1.1 | 0.2 | 98.8 | 1.0 | 0.2 | 98.8 | 1.0 | 0.2 | 97.6 | 2.2 | 0.3 | 95.0 | 4.3 | 0.6 |
7. Soybeans | 59.8 | 11.0 | 29.2 | 59.3 | 11.7 | 29.1 | 53.2 | 14.8 | 32.0 | 53.1 | 15.9 | 31.0 | 57.1 | 13.4 | 29.5 |
8. Nuts | 92.3 | 0.7 | 7.0 | 93.0 | 0.7 | 6.3 | 92.5 | 0.7 | 6.8 | 90.3 | 0.8 | 8.9 | 91.2 | 0.9 | 7.9 |
9. Seafood | 83.2 | 14.7 | 2.2 | 82.4 | 15.5 | 2.1 | 82.1 | 16.1 | 1.9 | 80.2 | 17.6 | 2.2 | 81.8 | 16.5 | 1.7 |
10. Meat and poultry | 59.9 | 35.9 | 4.3 | 61.5 | 34.4 | 4.1 | 60.9 | 35.7 | 3.4 | 59.5 | 36.5 | 3.9 | 59.1 | 37.2 | 3.7 |
11. Eggs | 83.1 | 15.0 | 1.9 | 84.7 | 13.7 | 1.6 | 74.3 | 23.0 | 2.8 | 72.2 | 24.6 | 3.2 | 70.0 | 27.6 | 2.4 |
12. Cooking oil | 32.3 | 25.2 | 42.5 | 31.2 | 23.1 | 45.6 | 45.5 | 22.4 | 32.1 | 44.5 | 24.2 | 31.4 | 40.9 | 1.7 | 39.3 |
13. Salt | 76.4 | 11.0 | 12.6 | 70.3 | 11.2 | 18.5 | 70.5 | 14.4 | 15.2 | 71.5 | 16.8 | 11.8 | 51.0 | 20.9 | 28.1 |
14. Alcohol | 5.2 | 0.9 | 94.0 | 5.2 | 0.8 | 94.0 | 5.4 | 0.6 | 94.0 | 4.8 | 0.6 | 94.6 | 4.9 | 0.5 | 94.6 |
Total score | 93.7 | 6.3 | 0 | 92.7 | 7.3 | 0 | 92.7 | 7.3 | 0 | 91.3 | 8.7 | 0 | 84.3 | 15.7 | 0 |
Components | 2006y | 2009y | 2011y | 2015y | P * | ||||||||||
0- | half score- | full score | 0- | half score- | full score | 0- | half score- | full score | 0- | half score- | full score | ||||
1. Energy supply ratio of carbohydrates | 1.9 | 55.2 | 42.9 | 1.6 | 53.1 | 45.3 | 2.4 | 58.7 | 38.9 | 2.1 | 59.4 | 38.5 | <.0001 | ||
2. Other grains and beans | 87.5 | 7.5 | 5.0 | 86.9 | 7.9 | 5.2 | 84.7 | 8.7 | 6.6 | 83.2 | 9.5 | 7.3 | <.0001 | ||
3. Vegetables | 21.5 | 47.4 | 31.2 | 25.1 | 49.5 | 25.4 | 31.8 | 46.1 | 22.1 | 38.0 | 44.5 | 17.5 | <.0001 | ||
4. Ratio of deep-colored vegetables to all | 50.6 | 30.2 | 19.3 | 48.0 | 28.1 | 23.9 | 51.7 | 28.3 | 20.0 | 57.0 | 38.6 | 14.4 | <.0001 | ||
5. Fruits | 84.9 | 7.9 | 7.2 | 80.0 | 12.5 | 7.5 | 72.0 | 17.0 | 11.0 | 86.9 | 10.1 | 3.0 | <.0001 | ||
6. Milk and dairy products | 95.6 | 4.1 | 0.3 | 96.6 | 3.0 | 0.4 | 91.6 | 7.0 | 1.5 | 93.9 | 5.3 | 0.8 | <.0001 | ||
7. Soybeans | 55.9 | 14.0 | 30.1 | 51.5 | 17.2 | 31.3 | 56.4 | 17.0 | 26.6 | 59.8 | 16.9 | 23.3 | <.0001 | ||
8. Nuts | 91.9 | 0.5 | 7.7 | 88.7 | 0.9 | 10.4 | 82.5 | 1.4 | 16.1 | 82.9 | 3.6 | 13.5 | <.0001 | ||
9. Seafood | 80.9 | 17.6 | 1.5 | 78.7 | 19.4 | 1.9 | 77.7 | 20.7 | 1.6 | 77.8 | 21.4 | 0.8 | <.0001 | ||
10. Meat and poultry | 55.0 | 40.2 | 4.8 | 53.2 | 43.0 | 3.8 | 51.7 | 45.3 | 3.0 | 55.7 | 42.9 | 1.4 | <.0001 | ||
11. Eggs | 66.9 | 31.2 | 2.0 | 65.5 | 32.5 | 2.0 | 62.9 | 35.2 | 1.9 | 64.3 | 34.7 | 0.9 | <.0001 | ||
12. Cooking oil | 45.6 | 23.8 | 30.6 | 43.7 | 24.5 | 31.8 | 40.9 | 24.6 | 34.4 | 38.6 | 21.8 | 39.6 | <.0001 | ||
13. Salt | 53.0 | 24.9 | 22.1 | 44.5 | 28.6 | 26.9 | 43.9 | 27.8 | 28.4 | 39.8 | 26.8 | 33.4 | <.0001 | ||
14. Alcohol | 6.1 | 0.6 | 93.3 | 5.7 | 0.5 | 94.8 | 1.9 | 0.9 | 97.2 | 1.1 | 0.4 | 98.5 | <.0001 | ||
Total score | 83.1 | 16.9 | 0 | 76.7 | 23.3 | 0 | 69.5 | 30.5 | 0 | 73.8 | 26.3 | 0 | <.0001 | ||