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SM Journal of Nutrition and Metabolism

Increasing Food Accessibility is Positively Associated with the Raising Dietary Diversity in China

[ ISSN : 2573-5462 ]

Abstract
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Received: 08-Oct-2015

Accepted: 20-Oct-2015

Published: 25-Nov-2015

Research Article | Volume 1 - Issue 1 | Article DOI :

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Xu Tian1, Hui Wang2*, Chao Liu3 and Hong Fan4

1College of Economics and Management, China Center for Food Security Studies, Nanjing Agricultural University, China

2Department of epidemiology, School of Public health, Nanjing Medical University, China

3Department of English, School of Foreign Languages, Southeast University, China

4Department of social medicine and health education, Nanjing Medical University, China

Corresponding Author:

Hui Wang, Department of epidemiology, School of Public health, Nanjing Medical University, China, Email: huiwang@njmu. edu.cn

Keywords

Dietary Diversity; Food Accessibility; China

Abstract

China has been undergoing a dramatic transition in food consumption since a few decades ago. The composition of diet has changed significantly. We assessed the trend of dietary diversity in China with four indicators. Count Index (Count), Dietary Diversity Score (DDS), Entropy (Entropy) and Simpson Index (Simpson) were adopted to measure the dietary diversity of 24542 adults (>17 years) through the data of 4 rounds (2004, 2006, 2009, 2011) of China Health and Nutrition Survey (CHNS). Results indicated that dietary diversity increased over time, and it was unequally distributed among different regions and families. Further investigation found that it was positively associated with accessibility of food (p<0.01) and other social-economic factors such as family income, household size, gender, age, education and region.

Citation

Tian X, Wang H, Liu C and Fan H. Increasing Food Accessibility is Positively Associated with the Raising Dietary Diversity in China. SM J Nutr Metab. 2015; 1(1): 1009.