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http://dx.doi.org/10.7465/jkdi.2015.26.6.1217

Awareness analysis for popularization of temple food in monks  

Hwang, Eun Gyeoung (Department of Hotel Culinary Art, Munkyung College)
Kim, Soo Jung (Department of Herbal Foodceutical Science, Daegu Hanny University)
Kim, Byung Ki (Gyeongsangbuk-Do Livestock Research Institute)
Lee, Jea Young (Department of Statistics, Yeungnam University)
Publication Information
Journal of the Korean Data and Information Science Society / v.26, no.6, 2015 , pp. 1217-1224 More about this Journal
Abstract
The survey and analysis of preferences for temple food known to health promotion and prevention of adult diseases aimed at popularization of the monks living in Daegu Gyeongbuk and Busan Gyeongnam inspections are as follows. Monks have been recognized as healthy food (42.2%), and expected contribution of health promotion, such as prevention of adult diseases in the popularization of temple food (74.7%), it was better traditional cooking method, and recognize improvement of nutritional supplement (36.7%). Also, meat used (68.8%) and ohsinchae (57.8%) were not necessary for popularizing. In particular, difference was statistically significant in accordance with the number of monks that live with sex (nuns) (p <0.01). The results suggest that monks agree with popularization of temple food. However, monks stick to traditional cooking method and not in used meat and ohsinchae.
Keywords
Adult diseases; awareness; popularization; temple food;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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