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Scaling up dietary diversity for health, the environment, and food security in Asia

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Date
2025-05-30
Type
Popular Press / News Item
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Abstract
Dietary diversity refers to the variety of foods and food groups consumed within a diet, encompassing different nutritional sources. Across Asia, dietary diversity is exemplified by a distinctive range of food practices and culinary innovations. This includes staples such as rice and noodles, animal-sourced foods, including pork and lamb, plant-based proteins like legumes and tofu, and various vegetables, fruits, and spices. Rice, for example, is the cornerstone of Asian diets and is ubiquitous across the region. Its versatility enables it to be transformed into numerous forms, reflecting local innovations, such as rice noodles (a staple in Southeast Asia), dosa (a fermented rice and lentil crepe popular in India), and rice wine (variants such as Chinese huangjiu, Japanese sake, and Korean makgeolli).
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© 2025 The Authors. Published by Asian Development Bank Institute (ADBI).
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