Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on Eating Out Behavior and Recognition of Salinity in Restaurant Food in Jecheon Area

제천지역 외식업소 방문객의 외식행동 및 외식음식 염도인지에 대한 조사

  • Park, Soojin (Department of Oriental Food and Nutrition, Semyung University) ;
  • Min, Sung Hee (Department of Oriental Food and Nutrition, Semyung University)
  • 박수진 (세명대학교 한방식품영양학부) ;
  • 민성희 (세명대학교 한방식품영양학부)
  • Received : 2014.11.02
  • Published : 2015.02.28
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Abstract

In this study, the eating out behavior and recognition of salinity in restaurant food in Jecheon area were examined. Demographic characteristics of the subjects, eating out behavior and perception of salinity in food purchased in restaurants were surveyed. Also salinity of the high Na-containing menus were measured using salimeter. Exactly 51.6% of the study subjects usually ate out more than one to two times per week. A large percentage (88.6%) of the subjects mentioned that they ate more than half the amount of liquid in their dishes. The study participants recognized that the salt concentrations of stews, soups and noodles in their orders were high. JJamppong was recognized as the most salty among nine kinds of eating out menus, whereas mulnaengmyeon was the least. Although the recognized salt concentration of mulnaengmyeon was relatively low, this dish had the highest salinity out of nine eating out menus. Relative salinities of eating out menus were higher than absolute salinity mostly except yukgaejang. It is necessary to supply exact nutrition information and widely implement nutrition labeling. Furthermore, consumers should personally be careful to limit consuming food with high sodium levels when dining at restaurants and eat less liquid in dishes.

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