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. 2016 Mar 4;6:22619. doi: 10.1038/srep22619

Table 3. Food groups in the food frequency questionnaire of the Linxian Nutrition Intervention Trials, Linxian, China.

Groups Subgroups Description
Grains
  Non-whole grains Wheat flour steamed bread
Wheat flour noodles
Wheat flour pancakes
Rice
Millet grain
Millet chaff & persimmon bread
Whole grains Corn meal porridge
Corn meal steamed bread
Corn meal flat cakes
Corn meal dumplings
Sorghum
Vegetables
  Dark-Green Spinach
Fresh sweet potato leaves
Fresh radish or mustard greens
Chinese parsley (coriander)
Dried sweet potato leaves
Dried greens
Yellow/orange Fresh sweet potatoes
Carrots
Orange winter squash or pumpkins
Pale green squashes or gourds
Dried sweet potatoes
Starchy White potatoes
Fresh green peas or beans
Fresh corn on the cob
Dried white potatoes
Cruciferous Chinese cabbage, or other cabbages
Dried Chinese cabbage, or other cabbages
Cauliflower
Liliaceae Chives or scallions
Others Fresh radish roots
Fresh turnip root or mustard roots
Garlic bulbs
Celery
Tomatoes
Fresh eggplants
Sweet green peppers
Cucumbers
Winter melons
Dried eggplants
Dried radish roots
Dried turnip roots, mustard roots
Beans Beans Cooked dried soy bean
Any other kind of cooked dried beans or peas
Fresh bean curd
Dried bean curd
Fermented. salted pickled bean curd
Bean sprouts
Fruits
  Citrus/melons Any kind of sweet melons
Chinese hawthorn
Oranges
Non- Citrus Apples or pears
Peaches
Fresh grapes
Dried grapes
Fresh apricots
Dried apricots
Plums
Fresh persimmons
Dried persimmons
Fresh dates
Dried dates
Fresh litchis
Dried litchis
Nuts Nuts Peanuts
Chestnuts
Walnuts
Meat and fish
  Red meat Pork in any form
Beef in any form
Liver of any kind
White meat Chicken or duck
Fish Fish or shellfish in any form
Eggs Eggs Eggs, either fresh or preserved