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Indigenous Food and Lost Food Diversity: 

Indigenous Food and Lost Food Diversity Sook He Kim, Ph.D Dept. of Nutrition Ewha Womans University, President Korea Foods and Nutrition Foundation

Slide2: 

Lost Indigenous Food Lost Food and Dishes Diversity Might Bring Unacceptable Effect on Health

Slide3: 

Furthermore, phenomena arisen from uniform pattern of choosing similar food may bring unexpected outcome in the future

Definition of Indigenous Food : 

Definition of Indigenous Food Actually one branch of culture shared by the population in the community with homogenous cultural background and usually covers almost identical cooking or processing with indigenous origin food and applying environmentally suitable methods

. Change in Production of Indigenous Foods : 

. Change in Production of Indigenous Foods

Slide6: 

The food, we consumed today considered as the ultimate product of invention or development of natural plant resources over various regions of the world

Slide7: 

The native domesticate proceed majority of their products into foods suitable for human consumption and in this way the indigenous food diversity was preserved

Slide8: 

From the middle of the 20th century, Advancement in genetic engineering in sequencing the DNA figuring out its genetic makeup

Slide9: 

In 1940s, Green Revolution initiated by Rockerfellow Foundation Dwarf strain of wheat, by Norman E. Borlaug, in Mexico Dwarf strain of rice by IRRI, in Philippines

Slide10: 

Increased the production of the crop of single kind of strain in the industrial scale and helped to overcome the state of having insufficient food

Slide11: 

In recent years, even indigenous people started to produce the kind strain with higher yield and this has brought about the drastic reduction of the variety of strains often unacceptable consequence of leaving only one kind of the crop.

Slide12: 

Future foods : genetically engineered by being modified with selective beneficial genes, such as “exotic” germ plasm from home garden or farms, anywhere

. Change in the consumption of indigenous foods 2-1 Change in the amount of consumption rice, meat, fruits and vegetable 2-2 Change in consumption of Kimchie and other similar foods: 

. Change in the consumption of indigenous foods 2-1 Change in the amount of consumption rice, meat, fruits and vegetable 2-2 Change in consumption of Kimchie and other similar foods

Slide14: 

Indigenous food mean here is still considered a traditional food consumed by a portion of population in each of the areas of the world

Annual consumption of rice per capita per day: 

Annual consumption of rice per capita per day Ref : Agricultural & forestry statistical yearbook 2000, Ministry of Agriculture & forestry, 2001 (year)

Consumption ratio energy yielding nutrients : 

Consumption ratio energy yielding nutrients Ref : Report on 1998 national health & nutrition survey, Ministry of Health& Welfare, 1999

Percentage of animal origin protein out of total protein consumption : 

Percentage of animal origin protein out of total protein consumption Ref : Report on 1998 national health & nutrition survey, Ministry of Health& Welfare, 1999

Changing trends of plant food consumption in Korea: 

Changing trends of plant food consumption in Korea Ref : Report on 1998 national health & nutrition survey, Ministry of Health& Welfare, 1999 Cereals Fruit Legumes Vege

Changing trends of animal food consumption in Korea: 

Changing trends of animal food consumption in Korea Ref : Report on 1998 national health & nutrition survey, Ministry of Health& Welfare, 1999 Meat Milk Fishes Eggs

Kimchi: 

Kimchi Vegetable delicacy seasoned with various spices. Became part of Korean diet since Shilla Dynasty of the three Kingdom period(2nd – 7th A.D.) Underwent various change through Koryo  Chosun  Present

Trend of Cabbage Supply and Kimchi consumption: 

Trend of Cabbage Supply and Kimchi consumption Ref : Food supply table, Rural Development Administration. 2001 Kimchi consumption change and prospects, Korea Rural Economic Institute, 2000 Cabbage supply per person per day Kimchi consumption per person per day

Regional difference in Kimchi consumption per person per day: 

Regional difference in Kimchi consumption per person per day Ref : Report on 1998 national health & nutrition survey, Ministry of Health& Welfare, 1999

Age difference in Kimchi consumption per person per day: 

Age difference in Kimchi consumption per person per day Ref : Report on 1998 national health & nutrition survey, Ministry of Health& Welfare, 1999

Changing Home-made Kimchi consumption per person per month: 

Changing Home-made Kimchi consumption per person per month Ref : Kimchi consumption change and prospects, Korea Rural Economic Institute, 2000

Slide25: 

Nowadays, Variation of Kimchi is disappearing and uniform style of Kimchi marked During 1960-1980, most of the Kimchi was homemade, Nowadays it is marked in enormous quantities of Kimchi, commercialized.

Slide26: 

Nutrition and Health values of Kimchi recognized and re-evaluated Solved temperature sensitive feature of Kimchi : Low temperature Kimchi-Box is popular for conveniences in the market Past Present

Slide27: 

T'ong Paech'u Kimchi Kkaktugi T'ong Mu Tongch'imi Oi Sobaegi

Korean Salty Sauce: 

Soy Sauce, Bean Paste and Hot Pepper Paste These are traditionally used as spices when you cook Korean Salty Sauce

Slide29: 

Soy Sauce Jangdokdae Bean Paste Hot Pepper Paste

Slide30: 

Consumption of bean paste varies with age but is not dependent on the regions like Kimchi. Unlike home-made paste in the pervious time, commercialized products of these paste are prevail.

Bean paste consumption varies with ages: 

Bean paste consumption varies with ages Ref : Report on 1998 national health & nutrition survey, Ministry of Health& Welfare, 1999

Comparison between Home-made and commercialized paste consumption: 

Comparison between Home-made and commercialized paste consumption Ref :The Annuals of Korean foods, 1994, 2000 Home-made Commercialized

Growth of pizza, hamburger and fried chicken market in Korea: 

Growth of pizza, hamburger and fried chicken market in Korea Ref :The Annuals of Korean foods, 2000 ( Unit : a billion won )

Slide34: 

carbonated drinks with Hamburger, Pizza and fried chicken indigenous foods

Enjoying free meal time, especially for younger generation: 

Enjoying free meal time, especially for younger generation Ref : MK, Kim. A study on the effect of dietary behavior on the dietary intake and health status of the university students, Master Dissertation, Ewha womans Univ., 2001

Slide36: 

Change in meal pattern and behavior causes the decrease in consumption of indigenous foods.

Simple meal for convenience: 

Simple meal for convenience Hamburger & coke Ramen Kimbab

Re-evaluation of the value of Kimchi: 

Re-evaluation of the value of Kimchi Kimchi has to go with rice, noddles, or rice cakes Kimchi is well accepted outside of the country for health concerns

Increased Annually Export Kimchi to Japan: 

Increased Annually Export Kimchi to Japan Ref :The Annuals of Korean foods, 2000

Shin-To-Bul-Yee Popular Notion in Korean Farmers Association: 

Shin-To-Bul-Yee Popular Notion in Korean Farmers Association Means Body and the soil are not a separate entity. Most proper food is from the same soil where you were born. (身土不二)

Shin-To-Bul-Yee could be interpreted: 

Shin-To-Bul-Yee could be interpreted Scientific point of view Indigenous genes Materials Environment Fit best with you

Slide42: 

Variety of Foods Balanced ( CHO 63 – 68%, Protein 13 –17%, Fat 15 – 20% ) Health Benefit Meals ( middle income)

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