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

• Published in: Nutrition research and practice Vol. 1; no. 1; pp. 8 - 13
• Main Author: Kim, Sook-He
• Format: Journal Article
• Language: Korean
• Published: 2007
• Subjects: bibimbap; cooked rice; Korean diet; Rice
• ISSN: 1976-1457

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. As the national income increases, the type of foods people consume have become diversified. Various processed foods such as convenience food or ready-to-eat food have been widespread, which are mostly made of wheat flour rather than rice.