Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
권호 표지
DOI QR코드

DOI QR Code

Noodle consumption patterns of American consumers: NHANES 2001-2002

  • Chung, Chin-Eun (Department of Food and Nutrition, Ansan College) ;
  • Lee, Kyung-Won (Department of Nutrition Science and Food Management, Ewha Womans University) ;
  • Cho, Mi-Sook (Department of Nutrition Science and Food Management, Ewha Womans University)
  • Received : 2010.03.05
  • Accepted : 2010.05.15
  • Published : 2010.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Although noodles occupy an important place in the dietary lives of Americans, up until the present time research and in-depth data on the noodle consumption patterns of the US population have been very limited. Therefore, this study aimed to analyze the food consumption and diet patterns of noodle consumers and non-consumers according to age, gender, income, and ethnicity. The 2001-2002 NHANES databases were used. The NHANES 2001-2002 data showed that noodle consumers reporting noodle consumption in their 24-h recall were 2,035 individuals (23.3% of total subjects). According to the results, the mean noodle consumption was 304.1 g/day/person, with 334.3 g for males and 268.0 g for females. By age, the intake of those in the age range of 9-18 years old ranked highest at 353.0 g, followed by the order of 19-50 year-olds with 333.5 g, 51-70 year-olds with by 280.4 g, older than 71years old with 252.3 g, and 1-8 year-olds with 221.5 g. By gender, males consumed more noodles than females. Also, according to income, the intake amount for the middle-income level (PIR 1~1.85) of consumers was highest at 312.5 g. Noodle intake also showed different patterns by ethnicity in which the "other" ethnic group consumed the most noodles with 366.1 g, followed by, in order, Hispanics with 318.7 g, Whites with 298.6 g, and Blacks with 289.5 g. After comparing food consumption by dividing the subjects into noodle consumers and non-consumers, the former was more likely to consume milk, fish, citrus fruits, tomatoes, and alcoholic beverages while the latter preferred meat, poultry, bread, and non-alcohol beverages.

Keywords

References

  1. PR-inside.comv [Internet]. Pasta and noodles in the US to 2013; c2010 [cited 2010 February 22]. Available from: http://www.pr-inside.com/pasta-and-noodles-in-the-us-r1734077.htm.
  2. Slattery ML, Bouher KM, Caan BJ, Potter JD, Ma KN. Eating patterns and risk of colon cancer. Am J Epidemiol 1998;148: 4-16.
  3. Kerver JM, Yang EJ, Bianchi L, Song WO. Dietary patterns associated with risk factors for cardiovascular disease healthy US adults. Am J Clin Nutr 2003;78:1103-10. https://doi.org/10.1093/ajcn/78.6.1103
  4. Kant AK. Dietary patterns and health outcomes. J Am Diet Assoc 2004;104:615-35. https://doi.org/10.1016/j.jada.2004.01.010
  5. Teufel NI. Development of culturally competent food frequency questionnaires. Am J Clin Nutr 1997;65:1173-8. https://doi.org/10.1093/ajcn/65.4.1173S
  6. US Census Bureau. United States Foreign-Born Population [Internet]. c2010 [cited 2010 January 9]. Available from: http://www.census.gov/www/socdemo/foreign.html.
  7. Bui LT, Small DM. Riboflavin in Asian noodles: The impact of processing, storage and the efficacy of fortification of three products styles. Food Chem 2009;114:1477-83. https://doi.org/10.1016/j.foodchem.2008.11.048
  8. Fu BX. Asian noodles: History, classification, raw materials, and processing. Food Res Int 2008;41:888-902. https://doi.org/10.1016/j.foodres.2007.11.007
  9. Miskelly DM. Noodles - A new look at an old food. Food Austrailia 1993;45:496-500.
  10. Kim SK, Lee AR. Survey on consumption pattern of ramyeon in Seoul area. The Korean Journal of Dietary Culture 1989;4:395-404.
  11. Yoon SS. The history of noodles in Korea. The Korean Journal of Dietary Culture 1991;6:85.
  12. Chavasit I, Tontisirin K. Triple fortification of instant noodles in Thailand. Special issue based on the regional conference on food fortification: Science, Technology, and Policy held in Manila. Philippines; 1996. p.164-7.
  13. Kim SK. Minireview: Overview of Korean noodle industry. Food Biotechnol 1997;6:125-30.
  14. Kim JK. A study on the Ramyon purchase behavior of consumers-decision making process of purchase [master's thesis]. Seoul: Dongkook University; 1998.
  15. Kim MJ. Energy and nutrients composition of ramyeon [master's thesis]. Seoul: Dongkook University; 1998.
  16. Kim MJ, Shin SN, Kim SK. Proximate composition and calorie of Korean instant noodles. Korean Journal of Food Science and Technology 2000;32:1043-50.
  17. Melse-Boonstra A, Pee S, Martini E, Halati S, Sari M, Kosen S, Muhilal, Bloem M. The potential of various foods to serve as a carrier for micronutrient fortification, data from remote areas in Indonesia. Eur J Clin Nutr 2000;54:822-7. https://doi.org/10.1038/sj.ejcn.1601094
  18. Satia-Abouta, Patterson RE, Neuhouser ML, Elder J. Dietary acculturation: Applications to nutrition research and dietetics. J Am Diet Assoc 2002;102:1105-18. https://doi.org/10.1016/S0002-8223(02)90247-6
  19. Lee JW, Lee YH. Frequency of instant noodle (Ramyeon) intake and food value recognition, and their relationship to blood lipid levels of male adolescents in rural area. Korean Journal of Community Nutrition 2003;8:485-94.
  20. Yoon HH, Seo KH. Preference and utilization of instant foods of university students studying tourism science. Journal of the Korean Society of Food and Nutrition 2004;33:356-64. https://doi.org/10.3746/jkfn.2004.33.2.356
  21. Lee JH. Utilization and preference for noodles [master's thesis]. Seoul: Sookmyung Women's University; 2005.
  22. Hong HO, Lee JS. Survey on Korean food preference of college students in Seoul-focused on the staple food and snack. The Korean Journal of Nutrition 2006;39:699-706.
  23. Kim SK. The quality and nutrients of noodles. The East Asian Society of Dietary Life. Proceedings of Conference of the East Asian Society of Dietary Life; 2006. p.37-46.
  24. Ministry of Health and Welfare. 2005 National health and nutrition examination survey report. Seoul; 2006. p.220-374.
  25. Yoon DI. Culture of noodles in East Asian. The East Asian Society of Dietary Life. Proceedings of conference of the East Asian Society of Dietary Life; 2006. p.1-36.
  26. Bui LT, Small DM. Folates in Asian noodles: III. Fortification, impact of processing, and enhancement of folate intakes. J Food Sci 2007;72:288-93. https://doi.org/10.1111/j.1750-3841.2007.00378.x
  27. Bui LT, Small DM. The influence of formulation and processing on stability of thiamin in three styles of Asian noodles. Food Chem 2007;102:1394-9. https://doi.org/10.1016/j.foodchem.2006.05.063
  28. Lee JS, Kim JS, Hong KH, Jang YA, Park SH, Son YA, Jung HR. A comparison of food and nutrient intakes between instant noodle consumers and non-consumers among Korean children and adolescents. The Korean Journal of Nutrition 2009;42: 723-31. https://doi.org/10.4163/kjn.2009.42.8.723
  29. Center for Disease Control and Prevention, National Center for Health Statistics [Internet]. National Health and Nutrition Examination Survey: NHANES 2001-2002. Hyattsville, MD: US Department of Health and Human Services, Centers for Disease Control and Prevention; c2009 [cited 2009 October 13]. Available from: http://www.cdc.gov/nchs/nhanes.htm.
  30. United States Department of Agriculture [Internet]. c2010 [cited 2010 February 8]. Available from: http://www.ars.usda.gov/Services/docs.htm?docid=15044.
  31. Research Triangle Institute. SUDAAN, Release 9.0. Research Triangle Park. NC; 2005.

Cited by

  1. Comparison of Soup Stock Preparation and Soup Product Consumption Behavior in an Ethnically Diverse Population vol.14, pp.3, 2010, https://doi.org/10.1080/15428052.2015.1110544
  2. Quality and Public Health Concerns of Instant Noodles as Influenced by Raw Materials and Processing Technology vol.36, pp.3, 2020, https://doi.org/10.1080/87559129.2019.1642348
  3. Quality and textural analysis of noodles enriched with apple pomace vol.44, pp.8, 2010, https://doi.org/10.1111/jfpp.14579