Lee et al., Public Health Nutrition, Feb 2002 The unique aspects of the nutrition transition in South Korea: The retention of healthful elements in their traditional diet Min-June Lee 1  Barry M Popkin 2  Soowon Kim 2 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

Lee et al., Public Health Nutrition, Feb 2002 Trends in daily intake per capita by food group in South Korea

Lee et al., Public Health Nutrition, Feb 2002 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

Lee et al., Public Health Nutrition, Feb 2002 Prevalence of Overweight and Obesity Among Adults in South Korea

Lee et al., Public Health Nutrition, Feb 2002 Prevalence of Hypertention, Diabetes and Hyperlipidemia Among Adults( > 30 yrs )

Lee et al., Public Health Nutrition, Feb 2002 Trends in Mortality Rate in South Korea

Lee et al., Public Health Nutrition, Feb 2002 Traditional Korean Diet Movement to retain the traditional diet to promote native local foods Conservative attitude toward food toward food Low Fat & High Vegetable Diet Healthy Diet Boom in the demand for traditional restaurants Development of Korean – style Fast Foods 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

Lee et al., Public Health Nutrition, Feb 2002