March 2003, Volume 9 No. 1

ARTICLE 2

Food Consumption Trends and Nutrition Transition in Korea

Sook Mee Son
Major of Foods and Nutrition, The Catholic University of Korea, Bucheon, Gyunggi-do, Korea

ABSTRACT
This review article aims to provide an overview of food consumption trends in relation to the nutritional status of Koreans.  Food consumption patterns and nutritional status of Koreans have changed substantially due to economic improvements and the adoption of a western lifestyle.  The traditional habit of consuming vegetable foods like cereals, soybeans and potatoes has seen a decline, while consumption of meat, poultry, egg and fruits has increased. Although the proportion of animal foods has increased from 3.0% in 1969 to 19.2% in 1998, the Korean diet is still not sufficient in milk and eggs. The total energy intake has gradually decreased with reduced consumption of cereals, and concomitantly carbohydrates intake has decreased. Fat intake has increased with elevated consumption of animal foods and added fats and oils, but the level of fat intake remains low with a high consumption of vegetables and increased fruit consumption. This food consumption pattern might have contributed to the ideal proportion of energy from carbohydrates, protein and fat at 66%, 15% and 19% respectively in 1998, which is almost close to the composition of 65%, 15%, and 20% that most nutritionists would term as an ideal ratio. It would appear that the Korean food consumption trend is ideal except for the consumption of salty foods which is high.

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