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Utilization Status and Awareness of Adults Regarding Yaksun in Daegu and Gyeongbuk Region  

Lim, Mee-Kyoung (School of Herb Medicine Resource, Kyungwoon University)
Kim, Mee-Ra (Dept. of Food Science & Nutrition, Center for Beautiful Aging, Kyungpook National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.22, no.2, 2012 , pp. 208-218 More about this Journal
Abstract
This study investigated the utilization status and awareness of adults living in Daegu and Gyeongbuk region. Frequencies, t-tests, ${\chi}^2$ tests, analysis of variance, Duncan's multiple range tests, and Spearman rank correlation were conducted by SPSS Windows V.18.0. Sixty-five percents of the respondents purchased Yaksun ingredients and cooked at home, 54% purchased cooked Yaksun at food shops of markets or department stores, and 82% purchased Yaksun at specialty stores. Many respondents answered that the main motivation for use of Yaksun was for improving health. Sixty-six percent of the respondents used Yaksun less than one time per month. Yaksun cooked with chicken was the most favorite Yaksun menu item. In addition, sanitary management of Yaksun ingredients was the most important item for distribution of Yaksun. Most respondents answered that Yaksun was more expensive than general foods. However, respondents demonstrated positive awareness regarding the function and efficacy of Yaksun for improving health.
Keywords
Yaksun; utilization status; awareness;
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Times Cited By KSCI : 1  (Citation Analysis)
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