Min-June Lee 1  Barry M Popkin 2  Soowon Kim 2

1. The unique aspects of the nutrition transition in South Korea: The retention of healthful elements in their traditional diet Min-June Lee1 Barry M Popkin2 Soowon Kim2 1 Graduate School of Human Environmental Sciences, Yonsei University, Seoul, South Korea 2 Department of Nutrition, University of North Carolina at Chapel Hill, NC, USA

2. Trends in daily intake per capita by food group in South Korea

3. Trends in Total Energy Intake and Source of Energy in South Korea 1985 kcal 1839 kcal 1868 kcal 1936 kcal 2052 kcal 1992 kcal 2150 kcal 2105 kcal

4. Prevalence of Overweight and Obesity Among Adults in South Korea

5. Prevalence of Hypertention , Diabetes and Hyperlipidemia Among Adults( > 30 yrs )

6. Trends in Mortality Rate in South Korea

7. Conservative attitude toward food Movement • to retain the traditional diet • to promote native local foods Traditional Korean Diet Dietary Culture • High CHO (rice) • Style of Cooking • Vegetable-centered diet (kimchi) Publicity & Education • Training the cooking methods of traditional Korean foods • The traditional diet  Healthy diet Low Fat & High Vegetable Diet Healthy Diet • Boom in the demand for traditional restaurants • Development of Korean – style Fast Foods