동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제19권2호
  • /
  • Pages.131-142
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  • 2009
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

가정 조리 전통 침채류의 지역별 섭취 실태 및 향토성 평가 : 국민건강영양조사 제3기 자료를 이용하여

Regional Characteristics in Consumption of Home-cooked Kimchi and Jangajji Varieties: Using KNHANES III Data

  • 최미경 (계명대학교 식품영양학과)
  • Choi, Mi-Kyung (Dept. of Food Science & Nutrition, Keimyung University)
  • 투고 : 2009.03.02
  • 심사 : 2009.03.25
  • 발행 : 2009.04.30
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초록

The principal objective of this study was to investigate regional characteristics in the consumption of home-cooked varieties of kimchi and jangajji. Data obtained from the third Korea National Health and Nutrition Examination Survey III(KNHANES Ⅲ), which was conducted in 2005, were utilized in this study. A total of 7,810 data were included in our statistical analyses, which were conducted using SPSS 14.0. The total number of home-cooked kimchi and jangajji were 22 and 11, respectively, and Korean cabbage kimchi, young radish kimchi, and kkakdugi were the top 3 varieties of kimchi. Leaf jangajji, green pepper jangajji, and garlic jangajji were most frequently consumed. Additionally, the results of this study revealed significant correlations between neighboring areas in the ranking of consumption of kimchi varieties, whereas the jangajji varieties did not evidence results as distinct as were noted with kimchi. Different kimchi and jangajji variety consumption patterns were noted between the Middle West and South areas, coastal and inland areas, and cities and provinces. Spicy kimchi varieties, in particular, were enjoyed more frequently by households in the South than those in the Middle West. Further analysis using PROXSCAL multidimensional scaling demonstrated the proximity between areas in terms of kimchi and jangajji consumption patterns. In conclusion, more effort should be extended to encourage the consumption of home-cooked regional foods.

키워드

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