Dietary structure refers to the amount of each type of food in the diet and its proportion in the diet.

Dietary structure refers to the amount of each type of nutrient in the diet and its proportion in the food. There are seven main categories of nutrients in the human diet: protein, fat, carbohydrates, vitamins, minerals (including trace elements), water and fiber.

No single food can provide all the nutrients needed by the human body. Therefore, the human diet must be composed of a variety of foods, and a variety of food composition in the right proportion, in order to achieve dietary balance and promote the purpose of health.

Cereal consumption is low and animal food consumption is high. Cereal consumption per capita is only 160 to 190g/d; animal food, meat about 280g/d, milk and milk products 300 to 400g/d or more, eggs 40g/d or so. Energy intake 3300 ~ 3500kcal, protein 100g or so, fat 130 ~ 150g.

High energy, high fat, high protein, low fiber, the so-called "three highs and one low" dietary patterns, to the developed countries in Europe and the United States as a representative of the diet. Although the dietary quality is relatively good, the nutrition is excessive.

Advantages

The dietary structure is dominated by cereals. This is due to the high carbohydrate content of cereals, which is the most economical and primary source of caloric energy. The abundance of vegetables as well as the intake of coarse grains allows people to consume a large amount of dietary fiber, so the incidence of digestive disorders and intestinal cancer is extremely low.

The intake of beans and bean products supplemented some of the high quality protein and calcium. Drinking tea, eating fruits and less sweets reduces the excessive intake of sugar. The rich seasoning has many functions such as sterilizing, lowering fat, increasing appetite, and helping digestion.