A Comparison of Food Supply from 1984 to 2009 and Degree of Dietary Westernization in Taiwan with Asian Countries and World Continents
Table 1
Characteristics of food supply of 10 Asian countries using 2007 food balance sheet data.
Southern Asia
Southeastern Asia
Eastern Asia
Bangladesh
India
Pakistan
Vietnam
Indonesia
Philippines
Japan
Korea
China
Taiwan
Energy
Energy (Kcal)
2277
2365
2290
2853
2538
2606
2944
3224
3071
Macronutrients
Protein (g)
50.6
57.5
58.9
73.5
56.5
59.7
92.6
91.3
89.6
Fat (g)
28.4
48.0
68.2
60.6
53.2
49.3
89.3
87.5
91.1
Carbohydrate (g)
456
427
362
504
460
482
445
521
475
Energy distribution
Protein (%)
8.9%
9.7%
10.3%
10.3%
8.9%
9.2%
12.6%
11.3%
11.7%
Fat (%)
11.2%
18.3%
26.8%
19.1%
18.9%
17.0%
27.3%
24.4%
26.7%
Carbohydrate (%)
80.1%
72.3%
63.2%
70.6%
72.5%
73.9%
60.5%
64.6%
61.9%
Plant-animal ratio
Plant-derived energy (Kcal)
2194
2168
1823
2396
2379
2213
2361
2722
2433
Animal-derived energy (Kcal)
83
197
467
457
159
393
583
502
638
Plant-to-animal energy ratio
26.4 : 1
11.0 : 1
3.9 : 1
5.2 : 1
15.0 : 1
5.6 : 1
4.0 : 1
5.4 : 1
3.8 : 1
Plant-derived protein (g)
42.9
47.2
35.6
49.7
41.3
34.4
40.2
50.9
55.5
Animal-derived protein (g)
7.7
10.3
23.3
23.8
15.2
25.3
52.4
40.4
34.1
Plant-to-animal protein ratio
5.6 : 1
4.6 : 1
1.5 : 1
2.1 : 1
2.7 : 1
1.4 : 1
0.8 : 1
1.3 : 1
1.6 : 1
Plant oil (g)
23.8
34.9
35.8
22.6
43.3
18.9
53.7
53.9
39.1
Animal fat (g)
4.6
13.1
32.4
38.0
9.9
30.4
35.6
33.6
52.0
Plant-to-animal oil/fat ratio
5.2 : 1
2.7 : 1
1.1 : 1
0.6 : 1
4.4 : 1
0.6 : 1
1.5 : 1
1.6 : 1
0.8 : 1
Staples
Rice (serving)
24.0
10.6
2.2
24.1
18.5
19.3
9.2
12.5
11.9
Wheat (serving)
1.8
7.2
12.0
1.6
2.3
2.1
5.1
5.5
8.2
Rice-to-wheat ratio
13.6 : 1
1.5 : 1
0.2 : 1
15.0 : 1
8.2 : 1
9.3 : 1
1.8 : 1
2.3 : 1
1.5 : 1
Protein food
Domestic animal (serving)
0.23
0.20
0.79
2.07
0.66
1.60
2.33
2.67
2.67
Seafood (serving)
0.60
0.23
0.07
1.01
1.14
1.47
3.16
2.06
0.94
Eggs (serving)
0.06
0.09
0.10
0.11
0.23
0.26
0.89
0.47
0.79
Soybeans (serving)
0.13
0.11
0.00
0.30
0.17
0.01
1.23
0.79
0.50
Domestic animal-to-seafood ratio
0.4 : 1
0.9 : 1
11.0 : 1
2.0 : 1
0.6 : 1
1.1 : 1
0.7 : 1
1.3 : 1
2.8 : 1
Food guides (serving)*
Cereal/roots
27.4
21.0
15.7
27.6
25.8
23.3
16.8
20.2
23.2
Dairy
0.19
0.84
2.08
0.15
0.13
0.21
0.95
0.34
0.34
Vegetables
0.71
2.15
1.06
2.38
1.05
1.68
3.01
6.24
7.91
Fruits
0.38
0.86
0.71
1.07
1.20
2.29
0.82
1.35
1.13
Soy/fish/meat/egg
1.01
0.63
0.96
3.50
2.20
3.34
7.63
6.14
4.99
Oil/nuts
3.6
6.7
8.2
3.4
7.2
3.9
10.0
10.3
6.7
Food serving numbers were referenced to the Taiwan food guides. Food items in the cereals/roots group that contain 15 g carbohydrate were counted as one serving each, and it was 7 g of protein for soy/fish/meat/egg, 15 g carbohydrate for fruits, 5 g fat for oil/nuts, and 8 g of protein for dairy. For the vegetables group, an edible 100 g portion was counted as one serving.
