Purpose The purpose of this study is to explore the preference and acceptance of white rice substitution with brown and black rice among young adults in Indonesia to prevent diabetes. Methods This study used a qualitative design. Rice preference deeply explored using focus group discussion as a case-study. 85 informants with an average of ages 20 years old were divided into several groups. Several topics to discuss include the reasons to accept or reject brown and black rice, knowledge, attitude, motivation, and potency to substitute white rice. Results Price was the main barrier to substitute white rice to brown and black rice. The participants have known brown rice from parents, mass media, and friends. Most of them were still unfamiliar with black rice. Culture also affected the preferences of the participants. To motivate people to change their white rice diet, creative packaging and segmentation of the sale were recommended. Conclusion Substituting white to brown and black rice is still a challenge for young adults in Indonesia. Several barriers such as culture, accessibility, and affordability need to be considered. Further efforts are important to manage a program to increase brown and black rice consumption.
Background: Along with the shift in consumption patterns of carbohydrate staple foods in Indonesia, many communities are abandoning local traditional foods such as tubers and sago and turning to white rice. Objective: Considering the rise of modern living patterns that are loved by teenagers and young adults, the researchers aimed to identify the basic food consumption patterns of adolescents and young people in Indonesia and the factors that influence them. Methods: The subjects involved in this study were 108 Universitas Gadjah Mada students representing various regions and tribes in Indonesia. The proportion of each part of Indonesia was determined by the proportionate stratified random sampling technique, while the research subjects were selected by purposive sampling. Subjects were interviewed using the semi-quantitative food frequency questionnaire (SQ-FFQ). Data on knowledge factors related to nutrition and perceptions were obtained using a separate questionnaire. Results: The most consumed staple carbohydrate foods are cereals, especially white rice (82%), tubers (10.6%), noodles, pasta and bread (12.3%) and sago (1.8%). Several factors that influence the consumption pattern significantly (p<0.05) are sex, place of origin, and nutritional status. Conclusions: There is a high dependency on white rice among young adults in Yogyakarta, Indonesia. The culture and place of origin have an important role in shaping the pattern of carbohydrate consumption. Strategic interventions are needed to increase youth food diversification.
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