Do Cantonese people eat healthily? What are the characteristics of the dietary structure of the residents of the three major cuisines in Guangdong? The 9th National Nutrition Week will be held from May 15th to 21st, with the theme of "Reasonable diet, nutrition is a good doctor". On May 14th, the launch ceremony of the 2023 Guangdong National Nutrition Week and the "5.20" Chinese Student Nutrition Day themed promotional activity, guided by the Guangdong Provincial National Nutrition and Health Guidance Committee and hosted by the Guangdong Provincial Health Commission and the Guangdong Provincial Department of Education, was held in Guangzhou. More than 70 nutrition experts from various universities, research institutes, and medical and health institutions attended to provide free consultation, physical analysis, and dietary guidance, providing personalized nutrition prescriptions for citizens. The reporter learned through on-site interviews that a professional survey conducted for three consecutive years has shown that there are still unreasonable dietary patterns among Guangdong residents. Nutrition experts have issued different health warnings to residents of Guangdong's three major cuisines. Guangdong's overall dietary habits are weak. Experts shout: Eat more miscellaneous grains and rice. Peng Jiewen, Vice President of the Guangdong Public Health Research Institute, introduced that the institute organized a "Food Consumption Survey of Guangdong Residents". Through a 24-hour dietary review survey method for two consecutive days, the food consumption status of residents in Guangdong's three major cuisine regions was collected for three consecutive years, and the daily consumption of various foods by residents in Guangdong Province and the three major cuisine regions was statistically analyzed. Peng Jiewen stated that compared to the Balanced Diet Pagoda of Chinese residents (2022), overall, except for Hakka cuisine with slightly salty recipes, Guangdong residents have relatively light dietary habits, but there are still unreasonable dietary structures. Firstly, although the intake of staple foods is sufficient, the intake of whole grains, miscellaneous beans, and potatoes is insufficient, and the diversity still needs to be improved. It is recommended to mix miscellaneous grains with rice and cook them together, or use sweet potatoes and purple potatoes to replace some refined white rice as the main staple food. In addition, there is also a problem of insufficient intake of vegetables and fruits, insufficient intake of milk and dairy products, soybeans and nuts, and excessive intake of animal foods. Vice Chairman and Secretary General of Guangdong Provincial Nutrition Society Professor Zhu Huilian from the Department of Nutrition at Sun Yat sen University reminds us that "healthy lifestyle habits are lifelong, rather than eating a lot of these foods today and choosing another one tomorrow. Guangdong cuisine is generally relatively light, but we should also pay attention to the intake of oil and salt in our daily diet." Experts suggest that the three major cuisines in Guangdong have their own advantages and disadvantages: nutrition should be balanced. This survey further subdivided the situation of residents of the three major cuisines in Guangdong. Peng Jiewen introduced that this survey found that residents in the Guangzhou and Foshan cuisine regions, represented by Guangzhou and Foshan, have the highest intake of fast food convenience foods among residents in the three cuisine regions, and there is a lack of food diversity. This is related to the large number of busy office workers in the two major cities, but if there are too many takeout or convenience foods, the diversity of food will inevitably be limited, and it is also easy to be high in oil and salt. Peng Jiewen suggests that the frequency and consumption of dining out and ordering takeout should be minimized as much as possible. If it is unavoidable, try not to repeat the dishes for Chinese and dinner. Mix and match with fresh fruits, vegetables, and dairy products to achieve a variety of foods and maintain a balanced eating experience. If daily balance is difficult to achieve, strive to maintain balance within a week. Peng Jiewen stated that residents in the Hakka cuisine regions represented by Meizhou and Shaoguan are the only ones among the three major cuisine systems to consume soybeans and nuts
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