DOI QR코드

DOI QR Code

A Study on the Korean Traditional Food Consumption of the Elementary Schoolchildren in Urban and Rural area

도시 ${\cdot}$ 농촌 남녀 초등학생의 한국 전통음식 섭취에 관한 연구

  • Gang, Myoung-Seon (Department of Home Economics Education, Graduate School of Education) ;
  • Lee, Eun-Hee (Department of Food and Nutrition, College of Human Ecology, Inha University) ;
  • Chyun, Jong-Hee (Department of Food and Nutrition, College of Human Ecology, Inha University)
  • 강명선 (인하대학교 교육대학원 가정교육) ;
  • 이은희 (인하대학교 생활과학대학식품영양학과) ;
  • 천종희 (인하대학교 생활과학대학식품영양학과)
  • Published : 2006.08.31

Abstract

The purpose of the study w3s to investigate the consumption pattern of the Korean traditional foods of the elementary schoolchildren living in urban and rural area. For the investigation, 373 fifth-grade elementary schoolchildren in Incheon and Gangwhado were surveyed by a questionnaire and the data were analyzed by the SPSS 10.0 program. As for the frequency to take the Korean traditional foods, bab and kimchi are taken almost everyday, and gug, jjigae, jorim, gui, namul are taken frequently. And juk, jeongol, jeon, sanjeog, jutgal, hangwa and umryo were shown to be taken occasionally. There were statistical differences in the frequencies of the Korean traditional food consumption by the residence and the gender. The students in urban area take hinbab, jabgokbab, hobakjuk deonjanggug, sangsunjorim, jangiorim more frequently than the students in rural area. The students in rural area take mandu, kuksoo, yeongunjorim and kongiorim more frequently than the students in urban area Female students take sangsunjorim, jangiorim, sangsungui, bulgogi, sangsunjeon, hobakjeon, sukchae, jutgal and oiji more frequently than male students. Most of the schoolchildren answered that in the future they would like to take the traditional foods more frequently than now. There was statistical difference by the gender. As for the food such as bibimbab, gug, jjigae, jeon, namul and jang-aji, female students responded to take more frequently than male students. The 39.1% of them responded that the taste is the point to be most improved in the future. But there was no statistical difference by gender and the residence In order to make the taste of traditional food more attractive to modem people, the 37.8% of them replied it does not need to change the traditional preparation method. However, similar percentage of the schoolchildren(35.7%) answered it is needed to change partly the traditional preparation method. As for the effect of traditional foods on health, the 68.4% of schoolchildren thought that the our traditional foods are healthier than western foods.

Keywords

References

  1. Jang EJ, Lee YK, Lee HJ. 1996. The study for consciousness, dietary life behaviors on Korean traditional food. J. Korean Soc. Food Culture, 11(2): 179-206
  2. Jung HS. 1995. A study on relationship between nutrition knowledge and food habit of mothers and food preference and other factors of their elementary school children. J. Korean Home Economics Association, 33(3):207-223
  3. Kang US, Chyun, JH. 1998a. A study on Korean traditional food use patterns of middle aged women living in Kyunggido and Incheon area. J. Korean Soc of Food Culture, 13(5):461-474
  4. Kang US, Chyun JH. 1998b. A Comparison study on the perception and preference of Korean traditional food in middle school students living in urban and rural area. J. Korean Soc. Food Culture, 13(2): 97-105
  5. Kim EY, Park HH. 2004. A study on eating habit of elementary school students in higher grade. Korean J. Food and Nutrition, 17(4): 393-404
  6. Kim JH. 1995. A study on Korean traditional foods preference and consumption of female high school students. Korean J. Food and Nutrition, 8(4): 293-300
  7. Kim JH, Lee MJ, Yang IS, Moon SJ. 1992. Analysis of factors affecting Korean eating behavior. Korean J. Food and Nutrition, 7(1): 1-8
  8. Kim SM. 2000. Attitudes of the university students in the Kyungbook area on the traditional foods(I) - The evaluation, theutilization and the life style-. Korean J. Food and Cookery Science, 16(1): 27-35
  9. Kye SH, Kim MH. 1994. Evalution on food policy classified by period on Korean. J. Korean Home Economics Association, 32(1): 165-179
  10. Lee HA. 2000. A study in the knowledge, consciousness and preference of the Korean traditional food in male andfemale middle school students. Masters degree thesis. Korea University. pp 26-31
  11. Lee HJ. 1995. Consciousness, knowledge and food preferences for the Korean traditional foods of high school students in Seoul. J Korean Home Economics Association, 33(4): 65-23
  12. Lee KE, Jang YE, Kim WK. 1993. A study on university student'sknowledge and opinion of the Korean foods -The evaluation and option for improvement on the Koreantraditional foods. J. Korean Home Economics Association, 31(4): 183-191
  13. Lee MY. 2002. A study in elementary school childeren's consciousness and preference of Korean traditional food and fast food. Masters degree thesis. Inha University. pp16-17
  14. Min YH. 1999. A study in consciousness and preference of the Korean food: focused on the elementary school childeren inInchon. Masters degree thesis. Inchon University. pp 8-20
  15. Oh YS. 2004. A study in student' awareness and preference for Korean traditional food at elementary school. Masters degree thesis. Sunchon National University. p 14
  16. Yim GL, Kim SH. 1986. A study on the effect of family environment on the dietary quality of adolescence. Korean J. Nutr., 19(1): 23-31
  17. Yim YS. 1984. A study on the thinking pattern regarding ritual food of the housewives in Kangweon area. The Journal of Social Sciences, 20: 247-265