A Review on Trends of Food Supply and Nutrient Intake in the Republic of Korea over the Past 30 Years | Chapter 5 | Current Research in Agricultural and Food Science Vol. 5

 The goal of this research was to look into food supply and consumption trends in the Republic of Korea (South Korea) over the last 30 years (1980 to 2010).

Methods: We used time series data from Korea's Food Balance Sheets and Statistics Korea's National Health and Nutrition Survey. For patterns in food supply and demand, regression analysis was used, as well as a t-test for gender differences in nutrient intake.

Results: Per capita yearly supplies of cereals, rice, and starch roots have dropped, whereas meat, fish, and shellfish, eggs, milk, and fats and oils have grown (p 0.05). These changes have had an impact on nutritional intake: rice consumption has decreased to one-third of total energy intake, while lipid-based energy intake has climbed to 20% in the 2000s. The nutrient intake levels are mainly enough to fulfil the necessary consumption, however calcium intake is below the necessary level, and sodium intake is three times higher. These issues affect both men and women, with males consuming more calories and sodium than females (p 0.05).

Conclusion: As a result of these changes in food consumption and supply, both quantity-based food self-sufficiency and nutrient supply self-sufficiency have decreased. As a result, it is recommended that agricultural product supply be steady, and supply quality competitiveness be increased. Also required are methods and initiatives to promote rice consumption, such as encouraging a healthy diet through nutrition education and distributing healthful traditional Korean cuisine. On the consumer side, we should promote healthy diets through nutrition education and disseminate nutritious traditional Korean food to improve awareness of agricultural product consumption in Korea. We believe that by putting forth such efforts and promoting them, it will be feasible to improve food security, retain traditional eating patterns, and safeguard Korean people's health.

Author(s) Details

Jong-Gyu Kim
Faculty of Food and Health Sciences, Keimyung University, Daegu 42601, Republic of Korea.

Joong-Soon Kim
Department of Industrial and Management Engineering, Keimyung University, Daegu 42601, Republic of Korea.

Jeong-Gyoo Kim
School of Games (Software), Hongik University, Sejong 30016, Republic of Korea.

View Book :- https://stm.bookpi.org/CRAFS-V5/article/view/1134