The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Study on Seafoods Ingestion of High School Students and Preference -Focusing on Chungnam Region-

고등학생의 수산물 섭취 실태와 기호도에 관한 조사 -충남 지역을 중심으로-

  • Kim, Myung-Hee (Dept. of Food & Nutrition, Kongju National University) ;
  • Choi, Mi-Kyeong (Dept. of Food & Nutrition, Kongju National University) ;
  • Kim, Mi-Won (Dept. of Food and Nutrition, Chungwoon National University) ;
  • Kim, Su-Jin (Nutrition Education, Graduate School of Education, Kongju National University)
  • 김명희 (공주대학교 식품영양학과) ;
  • 최미경 (공주대학교 식품영양학과) ;
  • 김미원 (청운대학교 식품영양학과) ;
  • 김수진 (공주대학교 교육대학원 식품영양학과)
  • Received : 2011.03.22
  • Accepted : 2011.06.13
  • Published : 2011.06.30
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Abstract

This study is aimed at examining the status of seafoods intake and preference to actively use the seafoods with high nutritional values and preference. For this purpose, this study conducted a questionnaire survey. The demographic features of the respondents are as follows: male and female high school students were 50%, respectively; first graders were 33.3%, second graders were 35.0% and third graders are 31.7%; the primary dietary-care giver was mother in 80% of the respondents. The survey results on seafood intake at home showed that the most frequently responses to the question of the degree of liking seafood were 'on average' and 'like it', respectively in order. The reason for preferring seafood is 'because it tastes good' in 43.7% of the respondents. Both male and female respondents answered they like seafood for its good taste. With respect to the degree of preference for the seafood provided from the school meals, there were more students who like it than those who do not like it. The most frequent reason to ingest seafood in the school meals is because 'I want to eat it' followed by 'because parents push', 'because friends eat it', 'because health-related TV programs recommend it', respectively in order. The most preferred seafood in the school meals was fried shrimp and the most disliked one is the boiled warty sea squirt. The above results collectively suggest that the preference level for seafood is low and the most preferred one is fried seafood. It is suggested that the nutritionists need to actively develop menu for the students to ingest more various seafoods.

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References

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