동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제10권4호
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- Pages.321-334
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- 2000
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
미역에 대한 영양지식과 이용실태에 관한 연구 -대구.경북 지역을 중심으로-
A Study on the Actual State of Use and Nutrition Knowledge for Sea Mustard in Daegu and Kyungpook Area
초록
This study was performed by questionnaire to investigation the nutrition knowledge, the recognition, the preference and the actual state of use of sea mustard. The subjects of this study were consisted of 901 people (426 males and 475 females) in the Daegu and Kyungpook area. The results were summarized as follows: The nutrition knowledge score of sea mustard was 11.1 for male and 12.8 for female, respectively. The recognition non sea mustard dishes showed a high mean value of 4.11 to "healthy food". 54% of the respondent liked sea mustard and favorite dish was in the order of soup, fresh, cold soup, Wrapped, salted, fried sea mustard. Soup of sea mustard was the best favorite dish, followed by fresh sea mustard, cold soup, wrapped, salted, fried sea mustard, in descending order. Soaking time of sea mustard was 11~20 minutes and its percentage is 31.1%, 39.6% of responders suggested ′good quality′ as facts that has been improved in the commercial sea mustard.