Instant Noodles

Topics: Ramen, Instant noodles, Udon Pages: 8 (2799 words) Published: March 6, 2013



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 instant noodles, it is necessary to identify the relationship between instant noodle consumption and nutritional status and food consumption patterns of Koreans. Therefore, we compared food and nutrient intake in Korean adults that consume instant noodles with those who do not consume instant noodles using data from KNHANES III to examine the nutritional status of instant noodle consumers (INC). We also evaluated whether the nutrient intake of Koreans consuming instant noodles is appropriate in comparison to the Korean dietary reference intakes (KDRI). We hope that this study will help to construct guidelines for nutritional education regarding instant noodle consumption. BACKGROUND OF THE STUDY

They were invented by Momofuku Ando who was born in Taiwan when the county was still ruled by the Japanese. Thanks to him, Chicken Ramen was launched in 1958; a little later, he saw to it that dried veggies were also added to the noodles & the instant noodle soup was born. 1. Noodles contain high sodium and fat content, so eat in moderation. 2. Don’t use all the seasoning prepared in the packet for you. Use half of what is given. 3. Instead of using the seasoning, use soy sauce, sugar and pepper of your choice, with a dash of sprinkled sesame seed or garlic oil. Be experimental with taste! 4. Add vegetables to your instant noodles. You can use beans, bell pepper, cauliflower, broccoli, cabbage, potatoes, carrots and anything else that you fancy. Vegetables are good for you. 5. Get protein in your system by including bean sprouts, mushrooms, roasted sesame seeds and even a tablespoon of peanut butter! Yummy! 6. Minimize the fat by cooking it separately with the noodles in hot water and soup base in another pot. You can also boil it twice, as this helps to remove the fat from the noodle. Also, do not drink the broth! 7. If the noodles are meant to be dry, then don’t refry it. 8. Read the labels for nutritional content. Usually a pack of instant...
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