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A Study on the Recognition and Preference of a Chicken Menu in Adults in the Jeonbuk Area  

Rho, Jeong Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University)
Kim, Ji Hye (Dept. of Food Science and Human Nutrition, Chonbuk National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.23, no.1, 2013 , pp. 12-22 More about this Journal
Abstract
This study investigated the recognition and preference of a chicken menu according to the age of adults in the Jeonbuk area. Self-administered questionnaires were collected from 394 adults (male 55.3%, female 44.7%) residing in the Jeonbuk area. Descriptive and comparative statistical data analysis was completed using SPSS v. 12.0. The frequency of consumption of chicken-containing foods for the younger group (20~30 years old) was significantly higher than the frequency of older groups (over 40) (p<0.001). The younger group also consumed chicken food through a delivery service, whereas the older group consumed chicken through delivery and self-cooking. Approximately 50.0% of the older group preferred the chicken leg whereas 38.1% of the younger group preferred the chicken breast (p<0.001). The most highly recognized chicken menu items, among 36 chicken menus, were Samgyetang (2.93), chicken dori-tang (2.93), and fried chicken (2.93). The older group knew about a chicken menu made by traditional cooking much more than the younger group. The most highly preferred chicken menu item was spicy fried chicken (4.18). The preference for Western-style chicken menu (e.g. Cajun chicken salad, chicken sandwich) was significantly higher in the younger group than the older group (p<0.001, p<0.05). Therefore, to develop a new chicken menu, the consideration of favorite chicken parts and an age-based menu is necessary.
Keywords
Chicken menu; awareness; preference; adults;
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Times Cited By KSCI : 5  (Citation Analysis)
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