Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지
DOI QR코드

DOI QR Code

A Comparison of Food and Nutrient Intakes between Instant Noodle Consumers and Non-Consumers among Korean Children and Adolescents

아동 및 청소년의 라면 섭취에 따른 식품 및 영양소 섭취 실태 비교 - 2005년 국민건강영양조사 심층분석 결과 -

  • Published : 2009.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Instant noodle is one of the most popular foods in Korea. The objective of this study was to examine the association of instant noodle consumption and food and nutrient intake among children and teenagers in Korea. We used dietary data from 24-h recall of 1,748 subjects aged 7-19 years who participated in the 2005 Korea National Health and Nutrition Examination Survey. Those who consumed instant noodle once or more during the survey period were categorized as "instant noodle consumer (INC)" and were compared for food and nutrient intakes with the others (non-INC). The average age of the INC was 13.4 and that of the non-INC was 12.4; girls consumed more instant noodles than boys (p < 0.05). There was no significant difference in BMI between the two groups. With the exception of grains, as compared to the non-INC, the INC consumed significantly less amounts of potatoes, vegetables, mush-rooms, fruits, spices, seafood, and milk and dairy products. With respect to nutrient intakes, the INC-group showed significantly higher nutrient intakes of energy, fat, carbohydrate, sodium, thiamine, and riboflavin; however, as compared to the non-INC-group, the INC-group showed significantly less intakes of calcium, niacin, and vitamin C. The overall result suggests that consuming instant noodles may lead to excessive intake of fat and sodium, but it may cause an increased intake of thiamine and riboflavin. Therefore, nutrition education that helps children and teenagers choose a balanced meal while consuming instant noodle should be carried out. In addition, manufactures of instant noodles should consider nutritional aspects in product development processes.

Keywords

References

  1. Kim SK, Lee AR. Survey on consumption pattern of Ramyeon in Seoul area. Korean J Dietary Culture 1989; 4(4): 395-404
  2. Kim JK. A study on the Ramyeon purchase behavior of consumers- decision making process of purchase 'Thesis of MS', Seoul: Dongkook University; 1998
  3. Moon SJ, Lee YM. The study of value evaluation of foods in urban adolescents. Korean J Dietary Culture 1986; 1(2): 142-156
  4. Ministry of Health and Welfare. 2005 National health and nurition examination survey report. Seoul; 2006
  5. Kim SK, Lee AR. Survey on consumption pattern of ramyon in Seoul area. Korean J Dietary Culture 1989; 4(4): 395-404
  6. Jang MS, Hwang JH, Hyun YH. Consumption pattern of ramyon by elementary school pupils. Korean J Food Cookery Sci 1988; 4(2): 81-86
  7. Jang MS, Hyun YH, Kim BN. Consumption pattern of ramyon by middle school students. Korean J Food Cookery Sci 1989; 5 (2): 91-97
  8. Hyun YH, Kim MH, Jang MS. Consumption pattern of ramyon by high school students. Korean J Food Cookery Sci 1990; 6(1): 61-66
  9. Cho HS, Ahn MS. A survey on the consumption patterns of ramyon by high school students in a part Chun-nam area. J Living Culture Research 1993; 7(1): 43-55
  10. National Council of Consumer Protection Organization, Seoul; 2000
  11. The Korean Nutrition Society, Nutrient database (CD), Seoul; 2005
  12. The Korean Nutrition Society, Dietary Reference Intakes for Koreans, Seoul; 2005
  13. Lee RD, Nieman DC. Nutritional Assesment, 4th ed. New York: McGraw-Hill; 2007
  14. 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 J Community Nutr 2003; 8(4): 485-494
  15. Lee KW, Lee HS, Lee MJ. A study on the eating behaviors of self-purchasing snack among elementary school students. Korean J Food Culture 2005; 20(5): 594-602
  16. Sung SH, Yu OK, Sohn HS, Cha YS. A comparison of dietary behaviors according to gender and obesity status of middle school students in Jeonju. J Korean Soc Food Sci Nutr 2007; 36(8): 995-1009 https://doi.org/10.3746/jkfn.2007.36.8.995
  17. NongShim Co. LTD. http://www.nongshimi.com/nsi/eve/evet_ ast_ st.jsp, 2009.10.19 search
  18. NongShim Co. LTD. http://www.nongshim.com/non/pro/prod_ eft_viw.jsp, 2009.10.19 search
  19. NongShim Co. LTD. http://www.nongshim.com/non/pro/safe_ eft_idx.jsp, 2009.10.19 search
  20. Kim SK. MINIREVIEW: Overview of Korean noodle Industry. Food and Biotechnology 1997; 6(3): 125-130
  21. 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(11): 822-827 https://doi.org/10.1038/sj.ejcn.1601094
  22. Bui LT, Small DM. Folates in Asian noodles: III. Fortification, impact of processing, and enhancement of folate intakes. J Food Sci 2007; 72(5): C288-293 https://doi.org/10.1111/j.1750-3841.2007.00378.x
  23. Winichagoon P, McKenzie JE, Chavasit V, Pongcharoen T, Goachirapant S, Boonpraderm A, Manger MS, Bailey KB, Waantwisut E, Gibson RS. A multimicronutrient-fortified seasoning powder enhances the hemoglobin, zinc, and iodine status of primary school children in North East Thailand: a randomized controlled trial of efficacy. J Nutr 2006; 136(6): 1617-1623

Cited by

  1. Major Sources of Sodium Intake of the Korean Population at Prepared Dish Level - Based on the KNHANES 2008 & 2009 - vol.16, pp.4, 2011, https://doi.org/10.5720/kjcn.2011.16.4.473
  2. Food Ethics Approach to Korean New Food Words of Years 1994-2005 vol.27, pp.5, 2012, https://doi.org/10.7318/KJFC/2012.27.5.445
  3. Comparative Study on Dietary habits, Food Intakes, and Serum Lipid Levels according to Kimchi Consumption in College Students vol.41, pp.3, 2012, https://doi.org/10.3746/jkfn.2012.41.3.351
  4. Factors Influencing the Emotional Problems of Impoverished Children vol.50, pp.4, 2012, https://doi.org/10.6115/khea.2012.50.4.115
  5. Survey on Dietary Behaviors and Intakes of Instant Noodle (Ramyeon) Soup among College Students vol.18, pp.4, 2013, https://doi.org/10.5720/kjcn.2013.18.4.365
  6. Great Northern Bean Could Improve the Nutritional Value of Instant Noodles vol.93, pp.2, 2016, https://doi.org/10.1094/CCHEM-06-15-0133-R
  7. Instant Noodle Intake and Dietary Patterns Are Associated with Distinct Cardiometabolic Risk Factors in Korea vol.144, pp.8, 2014, https://doi.org/10.3945/jn.113.188441
  8. 베타-3 아드레날린 수용체 유전자 다형성에 따른 대학생의 생화학 지표, 체성분과 편의식품 섭취실태에 관한 연구 vol.26, pp.4, 2011, https://doi.org/10.7318/kjfc.2011.26.4.364
  9. 어린이 및 청소년의 라면류 섭취 현황에 대한 탐색적 고찰 vol.26, pp.6, 2009, https://doi.org/10.7318/kjfc.2011.26.6.531
  10. 시판 라면류의 선택 속성이 만족도에 미치는 영향에 관한 연구 - 어린이 및 청소년을 중심으로 - vol.27, pp.1, 2012, https://doi.org/10.7318/kjfc.2012.27.1.049
  11. 성인 남녀에서 라면 섭취에 따른 대사적 지표 평가 : 2013~2014 국민건강영양조사 자료를 이용하여 vol.49, pp.4, 2016, https://doi.org/10.4163/jnh.2016.49.4.247
  12. 청소년의 인구·사회적 요인이 식사 및 식품섭취빈도에 미치는 영향 - 제11차(2015) 청소년건강행태온라인조사를 이용하여 - vol.23, pp.4, 2009, https://doi.org/10.14373/jkda.2017.23.4.397
  13. A Cross-National Study on Selection Attributes of Instant Noodle between China and Korea vol.26, pp.1, 2020, https://doi.org/10.1080/10454446.2019.1711483