The highlights of our major findings follow: Table 1 Changes in daily per capita nutrient values between 1953-1980 (andand 1981-2008 (B) Nutrient Period Nutrient Meats Poultry Fish Eggs Dairy Fats Fruits Veget.
To make this huge data set manageable for presentation, we aggregate the per capita nutrient availabilities of the 131 food items into 13 food groups by summing up nutrient values of each individual food.
Some of these indicators include per capita food consumption (such as per capita nutrient intakes of calorie, protein, and fat), per capita expenditure on food, dietary diversity score/food consumption score, coping strategy index, share of dietary intake, food insecurity access scale (self-report/assessment), and anthropometry measures among others.
Effluents from the five largest Beijing WWTPs (Qinghe, Jiuxianqiao, Beixiaohe, Gaobeidian, and Xiaohongmen) were sampled in May 2009, December 2010, and March 2011 (24 h-composite samples) to assess per-capita nutrient loads from Beijing.
The availability of a particular nutrient, say φk, was calculated by multiplying per capita food consumption data across all (n- 1) foods with the associated unit nutrient values: φ k = Σ i a ki q i i = 1, 2,..., ( n - 1 ), k = 1, 2,..., l (1).
Since the unit nutrient values of each food are rather fixed because of stable food production technology, changes in the nutrient quantity are closely related to per capita food consumption, which is affected by changes in food prices or income.
The apparent per capita intake of nutrients (energy [kcal]/proteins/fat) has also increased.
However, the data also show declines in food expenditures as a proportion of total household expenditures, increasing per capita energy and nutrient availability despite high population growth, and declining food import dependency relative to total imports and exports.
We evaluated per capita energy and nutrient intake with particular emphasis on the intake of total fish (categorized into fatty and lean fish) and fish ω-3 fatty acids (total ω-3 fatty acids, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA)).
"Got milk?" cries the National Dairy Council, seeking to reverse or at least stem a half-century decline in per capita consumption of this nutrient-packed beverage.
