Nutr Res Pract.  2007 Mar;1(1):8-13.

Cultural perspectives and current consumption changes of cooked rice in Korean diet

• Kim SH

Abstract

Cooked rice is a staple food for Koreans which provides more than 60% of daily required energy. In 1960's, Koreans ate 600 g-800 g of cooked rice per meal and the energy obtained from cooked rice was almost more than 80% of the daily intake of energy. However, as the economy of Korea improved, the major industry has been shifted from agriculture to various manufacturing industries and the export of those products has been increased thus increasing the national income but decreasing the farming population and thus rice consumption have been decreased. It has been said that the decreased rice consumption is caused solely by decreased farming population but it can also be said that the decreased farming population is caused by decreased rice consumption.

Keyword

Rice; cooked rice; bibimbap; Korean diet

MeSH Terms

Agriculture
Asian Continental Ancestry Group
Diet*
Humans
Korea
Meals

Figure

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  Fig. 1 Changes in the ratios of protein, lipid, and carbohydrate energy Protein ratio : [protein energy/(protein+lipid+carbohydrate) energy]×100 Lipid ratio : [lipid energy/(protein+lipid+carbohydrate) energy]×100 Carbohydrate ratio : [carbohydrate energy/(protein+lipid+carbohydrate) energy]×100 Source : Ministry of Health and Welfare (2006), 2005 National Health and Nutrition Survey-Nutrition Survey-, Republic of Korea.

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  Fig. 2 Decreasing trend of national rice consumption and grain consumption Source : Korea National Statistical Office (2007), 2006 the rice consumption per capita, Republic of Korea

Reference

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6. Korea National Statistical Office. 2005 Statistical data of the cause of death. 2006. Korea:

7. Korea National Statistical Office. 2006 the rice consumption per capita. 2007. Korea: