- Volume 6 Issue 3
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A study on the trend analysis regarding the rice consumption of Korean adults using Korean National Health and Nutrition Examination Survey data from 1998, 2001 and 2005
- Cha, Ho-Myoung (Creative Culinary Institute of Korea) ;
- Han, Gyu-Sang (Department of Global Korean Culinary Arts, Woosong University) ;
- Chung, Hea-Jung (Creative Culinary Institute of Korea)
- Received : 2012.03.05
- Accepted : 2012.06.10
- Published : 2012.06.30
The objective of this study was to provide information regarding trends of rice consumption of Korean adults based on different meal types. Respondent reports 24-hour recall data from the Korean National Health and Nutrition Examination Survey were used to assess daily rice consumption and intake ratios of rice for different meal types and places of preparation. Rice intake had gradually decreased from 224.6 g in 1998 to 190 g in 2001 and to 179.4 g in 2005. The rice consumption of Korean adults decreased every year in all ages for all places of meal preparation in 2001 and 2005 compare to 1998. Analysis for each meal type showed that rice intake at breakfast had not considerably changed, but rice intake had decreased at lunch and dinner. While the rice consumption ratio at lunch and dinner decreased, it also decreased or did not change at snack times except for the 19-29 age groups. All the age groups revealed comparable change in the analysis for meal types. There was some diversity between all age divisions in daily rice intake depending on place of meal preparation. The rice consumption by place of meal preparation was generally highest at home, lowest at other places, but it decreased in all places. The rice consumption at home was highest in the over 50 age group, lowest in the 20-30 age group. These changes seem to be related to food intake patterns of rice and substitutional foods in the diets and development regarding socio-economic status. So the need for further study on differences in rice intake based on socioeconomic levels and age group are indicated.
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