Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Preference and Intake Pattern for Kimchi by Elementary School Students in Seoul Area

서울지역 초등학생의 김치에 대한 선호도와 섭취실태

  • Paek, Tae-Hee (Department of Nutrition education, Graduate School of Education, Kyung Hee University) ;
  • Kim, Na-Young (Department of Hotel Culinary Art, Songho College) ;
  • Han, Myung-Joo (Department of Food and Nutrition, Kyung Hee University)
  • 백태희 (경희대학교 교육대학원 영양교육) ;
  • 김나영 (송호대학 호텔외식조리학과) ;
  • 한명주 (경희대학교 식품영양학과)
  • Received : 2010.02.25
  • Accepted : 2010.05.20
  • Published : 2010.06.30
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Abstract

This study investigated the eating preferences and patterns for kimchi by elementary school students in Seoul, Korea. Seven hundred and sixty-six elementary school students in the Seoul area were surveyed during June, 2008, and the results are summarized as follows. The percentage of elementary school students living in a nuclear family was 93.6%. The BMIs of students were 'normal' (81.7%), 'underweight' (9.7%), and 'overweight' (8.6%). Most students (70.2%) liked kimchi. The main reasons cited were 'hot taste' (46.5%) by males and 'texture of chewing' (40.6%) by females. Most students had eaten Baechukimchi (97.8%) and Kkakdugi (96.9%), with Korean lettuce Kimchi (29.7%) marking the lowest experience. Regarding food prepared with Kimchi, most students had eaten Kimchi jjige (99.2%) and Kimchi bokkeumbap (96.9%). Kimchijapchae (27.8), Kimchi pizza (14.8%), Kimchi hamburger (13.3%), and Kimchi spaghetti (9.5%) received low grades.

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References

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