Cultural perspectives and current consumption changes of cooked rice in Korean diet.
- Author:
Sook He KIM
1
Author Information
- Publication Type:Review
- Keywords: Rice; cooked rice; bibimbap; Korean diet
- MeSH: Agriculture; Asian Continental Ancestry Group; Diet*; Humans; Korea; Meals
- From:Nutrition Research and Practice 2007;1(1):8-13
- CountryRepublic of Korea
- Language:English
- 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.
