Beijing, China
Beijing, China

Time filter

Source Type

News Article | November 29, 2016
Site: en.prnasia.com

ZHUHAI, China, Nov 29, 2016 /PRNewswire/ -- Yum China Holdings, Inc.'s ("Yum China") (NYSE:YUMC) KFC Health Foundation hosted its ninth annual conference today in Zhuhai, China. The conference was attended by representatives from Yum China Leadership Team, KFC brand team, and the China Red Cross Foundation ("CRCF"), as well as scientists, scholars and experts in nutrition and health services from around the country. "Nutrition is fundamental to the well-being of Chinese people and we are pleased to support the Healthy China 2030 plan through a wide range of research and educational initiatives," said Micky Pant, CEO of Yum China. "Over the past decade, the Yum China KFC Health Foundation has supported extensive research into the development of nutrition and we are committed to improving understanding of balanced diets throughout China." The Healthy China 2030 plan, recently released by the State Council, outlines the government's goal of increasing the average life expectancy of Chinese people to 79 years and achieving the same health outcomes as high-income countries by 2030. Yum China partnered with the CRCF to establish the Yum China KFC Health Foundation in 2007. Since then, it has provided RMB 15 million (approximately USD 2.2 million) to support over 50 science research and education programs to improve the eating habits of Chinese people. Liu Xuanguo, Vice General Secretary of the CRCF, said, "Yum China has always placed food safety and the promotion of balanced diets as top priorities and central elements of its social commitment. The cooperation between the CRCF and Yum China is a fantastic example of the valuable intersection between philanthropy and business." The conference featured keynote speeches by Dr. Chen Junshi, an academician at the Chinese Academy of Engineering and General Advisor to the China National Center for Food Safety Risk Assessment, Professor Guo Hongwei, General Secretary of the Chinese Nutrition Society (CNS), and Professor Su Yixiang, Director of the Maternal and Paediatric Nutrition Sub-committee of CNS. Dr. Chen Junshi explained the key elements of the Healthy China 2030 plan. Professor Guo Hongwei and Professor Su Yixiang outlined China's national nutrition policies and shared their analysis of the National Health and Family Planning Commission's revised Dietary Guidelines for Chinese Residents 2016. "During the three decades that we have been in China, we have always been committed to improving the lives and nutrition of people across the country," said Alice Wang, Vice President of Public Affairs for Yum China. "We are focused on continuously improving the nutritional profile of our high quality products, while providing our customers with great tasting food and a variety of menu options." Yum China's restaurants across the country actively participate in public health and nutrition campaigns to expand understanding of nutrition. Since 2008, KFC's One Yuan Donation program, which was founded in partnership with the China Foundation for Poverty Alleviation, has raised over RMB 130 million (approximately USD 18.8 million) and provided more than 29 million nutritious meals to 145,000 impoverished children across China. In addition, during the China National Nutrition Week in May 2016, KFC restaurants provided over 30 million customers with tray mats to promote nutritional knowledge and share information about the content of a balanced diet for Chinese people. Yum China Holdings, Inc., with executive offices in Shanghai, China, is a licensee of Yum! Brands in Mainland China. It has exclusive rights in Mainland China to KFC, China's leading quick-service restaurant concept, Pizza Hut, the leading casual dining restaurant brand in China, and Taco Bell, which is expanding globally and opening in China in 2016. Yum China also owns the Little Sheep and East Dawning concepts outright. Yum China is well positioned for growth due to its strong competitive position, integration of its brands into Chinese popular culture and consumers' daily lives, expanding geographic footprint in China and existing operational expertise. It has a strong capital position, no external debt and expects to continue growing its system sales and profit by adding new restaurants and through growing same-store sales. Yum China has more than 7,300 restaurants and more than 400,000 employees in over 1,100 cities, and generated over $8 billion in system sales in 2015. A new generation of younger consumers who are digitally sophisticated and brand driven are fueling growth in consumption in China. The ongoing growth of the middle class and urban population in China is expected to create the world's largest market for restaurant brands, with Yum China poised to be the market leader. To view the original version on PR Newswire, visit:http://www.prnewswire.com/news-releases/yum-china-kfc-health-foundation-hosts-9th-annual-conference-300369513.html


Zhai F.Y.,Chinese Nutrition Society | Du S.F.,University of North Carolina at Chapel Hill | Wang Z.H.,China National Institute for Nutrition and Food Safety | Zhang J.G.,China National Institute for Nutrition and Food Safety | And 2 more authors.
Obesity Reviews | Year: 2014

Summary: China's food consumption patterns and eating and cooking behaviours changed dramatically between 1991 and 2011. Macronutrient composition has shifted towards fats, and protein and sodium intakes remain high and potassium intake low. The rapid decline in intake of coarse grains and, later, of refined grains and increases in intake of edible oils and animal-source foods accompanied by major eating and cooking behaviour shifts are leading to what might be characterized as an unhealthy Western type of diet, often based on traditional recipes with major additions and changes. The most popular animal-source food is pork, and consumption of poultry and eggs is increasing. The changes in cooking and eating styles include a decrease in the proportion of food steamed, baked, or boiled, and an increase in snacking and eating away from home. Prior to the last decade, there was essentially no snacking in China except for hot water or green tea. Most recently, the intake of foods high in added sugar has increased. The dietary shifts are affected greatly by the country's urbanization. The future, as exemplified by the diet of the three mega cities, promises major growth in consumption of processed foods and beverages. © 2014 The Authors. Obesity Reviews published by John Wiley & Sons Ltd on behalf of the International Association for the Study of Obesity.


Wang H.J.,China National Institute for Nutrition and Food Safety | Wang Z.H.,China National Institute for Nutrition and Food Safety | Zhang J.G.,China National Institute for Nutrition and Food Safety | Du W.W.,China National Institute for Nutrition and Food Safety | And 4 more authors.
European Journal of Clinical Nutrition | Year: 2014

Background/Objectives:To analyze the time trends in total dietary fiber (DF) intake, DF food sources and total DF intake per 1000 kcal (DF density) in Chinese adults aged 45 years and above in the past 20 years.Subjects/Methods:We used the data from the China Health and Nutrition Survey (CHNS) collected in 1991, 1993, 1997, 2000, 2004, 2006, 2009 and 2011. Adults who were aged 45 years and above were included in each round. Water-insoluble DF intake was calculated by substituting the water-insoluble DF content of each food in the Chinese Food Composition Table (FCT) for food intake. Total DF was calculated according to the convert index, which indicates the ratio between total DF and water-insoluble DF for each food group.Results:The mean daily total DF intake in males was 19.5 g/day in 1991 and 19.4 g/day in 2011. In females, it was 17.5 g/day in 1991 and 17.6 g/day in 2011. DF density increased in both males and females from 2004 to 2011. It was 9.0 g/1000 kcal in males and 9.5 g/1000 kcal in females in 2011. The major food sources of water-insoluble DF were cereals and vegetables. Communities with different levels of urbanization showed different trends in total DF intake: decreased consumption (2.9 g) in residents of low-urbanization communites and increased consumption (3.1 g) in those of high-urbanization communities.Conclusion:The average total DF intake in Chinese adults aged 45 years and above remained at a stable level. DF density increased because of slight decrease in energy intake. More public health messages should be disseminated, especially to the residents of low-urbanization communities, so as to increase their daily DF intake to a level close to the recommended DF intake. © 2014 Macmillan Publishers Limited. All rights reserved.


Ge K.,Chinese Nutrition Society
Asia Pacific Journal of Clinical Nutrition | Year: 2011

China promulgated her first food based dietary guidelines (FBDGs) in 1989. It was proposed by the standing board of Chinese Nutrition Society. The guidelines consisted of 8 items, each followed by a paragraph of explanation words. The second FBDGs came out in 1997, was expanded to include 3 parts i.e. guide lines for general population, for 7 particular population groups (infants, toddlers and preschool children, school-age children, adolescents, pregnant women, lactating mothers and the aged) and a newly formed food guide pagoda (FGP). The last version of the Chinese FBDGs was compelled by Chinese Nutrition Society in 2007, and proclaimed by the Ministry of Health in early 2008. The new guidelines kept the skeleton of three parts, but expanded remarkably in volume and coverage. The guidelines for the general population consisted of 10 items, each containing: core information, a discussion and reference materials. The guidelines for particular groups contained more subgroups, and more detailed recommendations. The revised pagoda kept the previous food grouping and placement but altered the amount of some food groups. An image of a walker and a cup of water were added to the side of the pagoda. Guidelines-2007 called for more coarse grains and less cooking oil consumption. Physical activity is also strongly recommended.


Zhang J.G.,National Institute for Nutrition and Health | Wang Z.H.,National Institute for Nutrition and Health | Wang H.J.,National Institute for Nutrition and Health | Du W.W.,National Institute for Nutrition and Health | And 5 more authors.
European Journal of Clinical Nutrition | Year: 2015

Background/Objectives: Dietary patterns represent the combined effects of foods and efficaciously illustrate the impact of diet on health outcomes. This study identified the dietary patterns and determined their relationships with obesity among young Chinese women. Subjects/Methods: In 2011, the China Health and Nutrition Survey included 2363 young women aged 18-44 years. Factor analysis of data from three consecutive 24-h dietary recalls identified the dietary patterns. Weight, height and waist circumstance (WC) were measured, and body mass index (BMI) was calculated. General obesity was defined as BMI ≥28 kg/m 2 and abdominal obesity as WC ≥85 cm. Results: Four dietary patterns were identified: traditional south; traditional north; snack; and high protein. After adjusting for confounders and energy intake, women in the highest-score quintiles of the traditional south pattern were less likely to have general obesity (odds ratio (OR)=0.48; 95% confidence interval (CI) 0.29-0.78) and abdominal obesity (OR=0.64; 95% CI 0.46-0.90). Subjects in the highest-score quintiles of the traditional north pattern had significantly greater risk of general obesity (OR=2.28; 95% CI 1.38-3.74) and of abdominal obesity (OR=2.32; 95% CI 1.66-3.24).Conclusion:The traditional south pattern of rice as the major staple food with pork and vegetable dishes is associated with lower risk of general and abdominal obesity. The traditional north pattern of high intake of wheat, other cereals and tubers is positively associated with general and abdominal obesity. This provides important information for interventions and policies addressing obesity prevention among young Chinese women. © 2015 Macmillan Publishers Limited All rights reserved.


Du W.,National Institute for Nutrition and Health | Wang H.,National Institute for Nutrition and Health | Chen S.,Treerly Womens Nutrition and Health Institute | Su C.,National Institute for Nutrition and Health | And 2 more authors.
Zhonghua liu xing bing xue za zhi = Zhonghua liuxingbingxue zazhi | Year: 2015

OBJECTIVE: To investigate trend of dietary nutrient intake among adult females in China.METHODS: The changes of dietary energy and major nutrient intake among females aged 25 to 55 years in 9 provinces were analyzed by using the data from Chinese Health and Nutrition Survey, 2000-2011 (CHNS) and indicators of Chinese Dietary Reference Intakes (DRIs) 2013.RESULTS: During the past decade, the proportion of females with the intake of energy and protein meeting the requirement of recommendation decreased, while the proportion of females with low carbohydrate (< 50% energy) and high fat (> 30% energy) intakes increased. Meanwhile, the vitamin and mineral intakes among the females were also unsatisfactory, only small proportion of the females met the requirement for micronutrient intake, and this proportion continued to decline. In 2011, the proportion of the females who met the requirements for energy and protein intakes were 43.0% and 54.4%, respectively; the proportion of the females with low carbohydrate and high fat intakes were 40.2% and 63.8%, respectively; the proportion of females who met the requirements for vitamin A, thiamine, riboflavin, niacin, vitamin C and vitamin E intakes were 25.2%, 10.7%, 6.9%, 54.9%, 24.3% and 88.5% respectively and the proportion of females who met the requirements for calcium, magnesium, iron, zinc and selenium intakes were 3.3%, 23.6%, 50.9%, 75.7% and 13.3% respectively.CONCLUSION: Further nutritional education and intervention is needed to improve nutrition status among Chinese females.


PubMed | National Institute for Nutrition and Health, Chinese Nutrition Society. and Treerly Womens Nutrition and Health Institute
Type: Journal Article | Journal: Zhonghua liu xing bing xue za zhi = Zhonghua liuxingbingxue zazhi | Year: 2015

To investigate trend of dietary nutrient intake among adult females in China.The changes of dietary energy and major nutrient intake among females aged 25 to 55 years in 9 provinces were analyzed by using the data from Chinese Health and Nutrition Survey, 2000-2011 (CHNS) and indicators of Chinese Dietary Reference Intakes (DRIs) 2013.During the past decade, the proportion of females with the intake of energy and protein meeting the requirement of recommendation decreased, while the proportion of females with low carbohydrate (< 50% energy) and high fat (> 30% energy) intakes increased. Meanwhile, the vitamin and mineral intakes among the females were also unsatisfactory, only small proportion of the females met the requirement for micronutrient intake, and this proportion continued to decline. In 2011, the proportion of the females who met the requirements for energy and protein intakes were 43.0% and 54.4%, respectively; the proportion of the females with low carbohydrate and high fat intakes were 40.2% and 63.8%, respectively; the proportion of females who met the requirements for vitamin A, thiamine, riboflavin, niacin, vitamin C and vitamin E intakes were 25.2%, 10.7%, 6.9%, 54.9%, 24.3% and 88.5% respectively and the proportion of females who met the requirements for calcium, magnesium, iron, zinc and selenium intakes were 3.3%, 23.6%, 50.9%, 75.7% and 13.3% respectively.Further nutritional education and intervention is needed to improve nutrition status among Chinese females.


PubMed | Chinese Nutrition Society
Type: Journal Article | Journal: Asia Pacific journal of clinical nutrition | Year: 2011

China promulgated her first food based dietary guidelines (FBDGs) in 1989. It was proposed by the standing board of Chinese Nutrition Society. The guidelines consisted of 8 items, each followed by a paragraph of explanation words. The second FBDGs came out in 1997, was expanded to include 3 parts i.e. guide lines for general population, for 7 particular population groups (infants, toddlers and preschool children, school-age children, adolescents, pregnant women, lactating mothers and the aged) and a newly formed food guide pagoda (FGP). The last version of the Chinese FBDGs was compelled by Chinese Nutrition Society in 2007, and proclaimed by the Ministry of Health in early 2008. The new guidelines kept the skeleton of three parts, but expanded remarkably in volume and coverage. The guidelines for the general population consisted of 10 items, each containing: core information, a discussion and reference materials. The guidelines for particular groups contained more subgroups, and more detailed recommendations. The revised pagoda kept the previous food grouping and placement but altered the amount of some food groups. An image of a walker and a cup of water were added to the side of the pagoda. Guidelines-2007 called for more coarse grains and less cooking oil consumption. Physical activity is also strongly recommended.


PubMed | Chinese Nutrition Society
Type: | Journal: Obesity reviews : an official journal of the International Association for the Study of Obesity | Year: 2013

Chinas food consumption patterns and eating and cooking behaviours changed dramatically between 1991 and 2011. Macronutrient composition has shifted towards fats, and protein and sodium intakes remain high and potassium intake low. The rapid decline in intake of coarse grains and, later, of refined grains and increases in intake of edible oils and animal-source foods accompanied by major eating and cooking behaviour shifts are leading to what might be characterized as an unhealthy Western type of diet, often based on traditional recipes with major additions and changes. The most popular animal-source food is pork, and consumption of poultry and eggs is increasing. The changes in cooking and eating styles include a decrease in the proportion of food steamed, baked, or boiled, and an increase in snacking and eating away from home. Prior to the last decade, there was essentially no snacking in China except for hot water or green tea. Most recently, the intake of foods high in added sugar has increased. The dietary shifts are affected greatly by the countrys urbanization. The future, as exemplified by the diet of the three mega cities, promises major growth in consumption of processed foods and beverages.


PubMed | National Institute for Nutrition and Health and Chinese Nutrition Society
Type: Journal Article | Journal: European journal of clinical nutrition | Year: 2015

Dietary patterns represent the combined effects of foods and efficaciously illustrate the impact of diet on health outcomes. This study identified the dietary patterns and determined their relationships with obesity among young Chinese women.In 2011, the China Health and Nutrition Survey included 2363 young women aged 18-44 years. Factor analysis of data from three consecutive 24-h dietary recalls identified the dietary patterns. Weight, height and waist circumstance (WC) were measured, and body mass index (BMI) was calculated. General obesity was defined as BMI 28kg/m(2) and abdominal obesity as WC 85cm.Four dietary patterns were identified: traditional south; traditional north; snack; and high protein. After adjusting for confounders and energy intake, women in the highest-score quintiles of the traditional south pattern were less likely to have general obesity (odds ratio (OR)=0.48; 95% confidence interval (CI) 0.29-0.78) and abdominal obesity (OR=0.64; 95% CI 0.46-0.90). Subjects in the highest-score quintiles of the traditional north pattern had significantly greater risk of general obesity (OR=2.28; 95% CI 1.38-3.74) and of abdominal obesity (OR=2.32; 95% CI 1.66-3.24).The traditional south pattern of rice as the major staple food with pork and vegetable dishes is associated with lower risk of general and abdominal obesity. The traditional north pattern of high intake of wheat, other cereals and tubers is positively associated with general and abdominal obesity. This provides important information for interventions and policies addressing obesity prevention among young Chinese women.

Loading Chinese Nutrition Society collaborators
Loading Chinese Nutrition Society collaborators