Instant Noodles
CHAPTER I
PROBLEM AND ITS BACKGROUND
A. INTRODUCTION
Instant noodles, a steamed and deep-oil fried noodle that is also known as ramen in Japan and ramyon in Korea, originated in Japan in the 1950s and are currently produced in over 80 countries. As of 2008, approximately 93.6 billion servings of instant noodles have been consumed worldwide. Chinese consumed 45.2 billion packages of instant noodles in 2008, representing 51% of the global consumption of instant noodles, whereas Indonesians consumed 13.7 billion packages, Japanese consumed 5.1 billion packages, Americans consumed 4.3 billion packages, and South Koreans consumed 3.3 billion packages. South Koreans eat the highest per capita quantity of instant noodles at 69 servings per year, which is 4.8 times higher than the consumption of Americans, and 1.7 times higher than the per capita consumption in Japan. Based on the Korean National Health and Nutrition Examination Survey (KNHANES) III report, instant noodles were consumed at a level of 18.1 g per day per capita nationwide, which made this the second largest food type after steamed rice that contributes to the overall energy intake of individuals.
Instant noodles are often criticized as unhealthy or as a type of junk food. A single serving of instant noodles is usually high in carbohydrates but is low in fiber, vitamins, and minerals. Instant noodle manufacturers have made efforts to lower the sodium and fat content in response to public health concerns. Instant noodles are now promoted as a nutrient vehicle in developing countries by fortifying either the flours used to make the noodles or the seasoning powders consumed with the noodles.
The popularity of instant noodles has been expanding very rapidly during recent decades due to their convenience and reasonable price. However, few data are available with respect to the nutritional status of instant noodle consumers in both Asian and western countries. As Koreans consume the largest quantity of
PROBLEM AND ITS BACKGROUND
A. INTRODUCTION
Instant noodles, a steamed and deep-oil fried noodle that is also known as ramen in Japan and ramyon in Korea, originated in Japan in the 1950s and are currently produced in over 80 countries. As of 2008, approximately 93.6 billion servings of instant noodles have been consumed worldwide. Chinese consumed 45.2 billion packages of instant noodles in 2008, representing 51% of the global consumption of instant noodles, whereas Indonesians consumed 13.7 billion packages, Japanese consumed 5.1 billion packages, Americans consumed 4.3 billion packages, and South Koreans consumed 3.3 billion packages. South Koreans eat the highest per capita quantity of instant noodles at 69 servings per year, which is 4.8 times higher than the consumption of Americans, and 1.7 times higher than the per capita consumption in Japan. Based on the Korean National Health and Nutrition Examination Survey (KNHANES) III report, instant noodles were consumed at a level of 18.1 g per day per capita nationwide, which made this the second largest food type after steamed rice that contributes to the overall energy intake of individuals.
Instant noodles are often criticized as unhealthy or as a type of junk food. A single serving of instant noodles is usually high in carbohydrates but is low in fiber, vitamins, and minerals. Instant noodle manufacturers have made efforts to lower the sodium and fat content in response to public health concerns. Instant noodles are now promoted as a nutrient vehicle in developing countries by fortifying either the flours used to make the noodles or the seasoning powders consumed with the noodles.
The popularity of instant noodles has been expanding very rapidly during recent decades due to their convenience and reasonable price. However, few data are available with respect to the nutritional status of instant noodle consumers in both Asian and western countries. As Koreans consume the largest quantity of