Browse > Article

The Study on the Consumption and the Preference of Chungkukjang Products among Middle School Students in Seoul  

Jung, Hee-Jung (Dept. of Nutrition Education, Graduate School of Education)
Nam, Eun-Sook (Dept. of Food and Nutrition, Kyungwon University)
Park, Shin-In (Dept. of Food and Nutrition, Kyungwon University)
Publication Information
The Korean Journal of Food And Nutrition / v.19, no.4, 2006 , pp. 427-434 More about this Journal
Abstract
This study was performed to investigate the consumption and the preference of chungkukjang products among the middle school students. The subject were 538 middle school students(male 283, female 255) in $3^{th}$ grade, and were asked to fill out the questionnaire. The collected data were analyzed by SAS package. The result showed that most students knew about traditional chungkukjang(88.5%) and chungkukjang powder(68.2%), but only 43.5% and 29.4% of the respondents knew about raw chungkukjang and chungkukjang pill, respectively. When asked how often they eat chungkukjang products, traditional chungkukjang were taken often, but chungkukjang powder, raw chungkukjang and chungkukjang pill were shown to be taken relatively less. Over 60% of the students responded that they liked chungkukjang products, because of 'encourage by parents' and 'good for health', but there was no statistical difference by gender. When asked about the reasons for the dislike of the chungkukjang products, male students responded 'bad smell'of traditional chungkukjang, while female students 'eplied' not eating at home'. The students disliked the chungkukjang powder, chungkukjang pill and raw chungkukjang because of 'not knowing it.' These results showed that the social interest and support for the chungkukjang products were necessary and there was a need to advertise the chungkukjang products.
Keywords
chungkukjang products; consumption; preference; middle school student;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Lee, YL, Kim, SH, Choung, NH and Yim, MH. A study on the production of viscous substance during the chungkookjang fermentation. J. Kor. Agricul. Chem. Soc. 35:202-209. 1992   과학기술학회마을
2 Yang, JL, Lee, SH and Song, YS. Improving effect of powders of cooked soybean and chungkukjang on blood pressure and lipid metabolism in spontaneously hypertensive rats. J. Kor. Soc. Food Sci. Nutr. 32(6): 899-905. 2003   과학기술학회마을   DOI
3 Kim, JI, Kang, MJ and Kwon, TW. Antidiabetic effect of soybean and chungkukjang. Kor. Soybean Digest. 20(2):44-52. 2003
4 Youn, HK, Choi, HS, Hur, SH and Hong, JH. Antimicrobial activities of viscous substance from chungkukjang fermented with different Bacillus spp. J. Food Hyg. Safety 16(3):188-193. 2001
5 In, JP, Lee, SK, Ahn, BK, Chung, IM and Jang, CH. Flavor improvement of chungkookjang by addition or yucca(Yucca shidigera) extract. Kor. J. Food Sci. Technol. 34:57-64. 2002   과학기술학회마을
6 Shon, MY, Kwon, SH, Park, SK, Park, JR and Choi, JS. Changes in chemical components of blackbean chungkugjang added with kiwi and radish during fermentation. Kor. J. Postharvest Sci. Technol. 8: 449-455. 2001
7 Yoon, GS and Woo, JW. The perception and the consumption behavior for the meats in Koreans. J. Kor. Soc. Food Sci. Nutr. 28:246-256. 1999   과학기술학회마을
8 Chang, JH, Shim, YY, Kim, SH, Chee, KM and Cha, SK. Fibrinolytic and immunostimulating activities of Bacillus spp. strains isolated from chungkukjang. Kor. J. Food Sci. Technol. 37(2):255-260. 2005   과학기술학회마을
9 Lee, JS and Kim, GS. Factors on the seafood preference and eating frequency of the elementary school children. J. Kor. Soc. Food Sci. Nutr. 29:1162-1168. 2000   과학기술학회마을
10 Jun, SN and Ro, HK. A study on eating habits and food preference of rural elementary school students. Kor. J. Dietary Culture 13:65-72. 1998
11 Kim, SH, Yang, JL and Song, YS. Physiological functions of chungkukjang. Food Industry Nutr. 4(2):40-46. 1999
12 Park, CI. Eating habits and food preference of elementary school children under meal service in Taejeon. Masters Thesis, Taejeon Univ., 1998
13 Choe, JS, Kim, JS, Yoo, SM, Park, HJ, Kim, TY, Chang, CM and Shin, SY. Survey on preparation method and consumer response of chungkukjang. Kor. Soybean Digest. 13:29-43. 1996
14 Lee, JO, Ha, SD, Kim, AJ, Yuh, CS, Bang, IS and Park, SH. Industrial application and physiological function of chungkukjang. Food Sci. Industry 38(2):69-78. 2005
15 Rhee, JH, Park, KH, Yoon, KR, Yim, CB and Lee, IH. Isolation of Bacillus subtilis producing the cheongkukjang with reduced off-flavor by suppressing the growth of bacteria causing off-flavor. Food Sci. Biotechnol. 13:801-805. 2004
16 Kim, EY. A study on the satisfaction of food service and food preferences of the elementary school students. Masters Thesis, Chonnam National Univ., 1999
17 Lee, EJ and Kim, JK. Characteristics of taste components of chongkukjang fermented with Bacillus subtilis. Food Sci. Biotechnol. 13:572-575. 2004
18 Choi, SY. Physiological functions and industrialization of chungkukjang. Symposium and EXPO for soybean fermentation foods. The Research Institute of Soybean Fermentation Foods. Yeongnam Univ, pp.40-47. 2002
19 Koo, NS. A study on college student's perception and preference of Korean traditional foods in Taejeon. Kor. J. Dietary Culture 10:357-366. 1995
20 Park, WJ, Park, HY, Yoo, JH and Rhee, MS. Effect of Artmisia asiatica Nakai extract on the flavor of chungkukjang. Food Engineering Progress 2:115-124. 2001
21 Lee, NS, Im, YS and Kim, BR. The study on the food habits and preferences of elementary school children. Kor. J. Community Nutr. 2:187-196. 1997   과학기술학회마을
22 Park, MS and Kim, KA. A study on high school girls consciousness and food preferences of the Korean foods. Kor. J. Home Eco. Edu. 3:163-177. 1991
23 Ro, HK and Park, J. Grade and gender differences in dietary behavior, food preference and perception about body image of 4, 5 and 6th grade students in elementary school. Kor. J. Dietary Culture 16:158-169. 2001
24 Chang, CM. Study on the quality improvement and industrialization of traditional chungkukjang, Symposium and EXPO for soybean fermentation foods. The Research Institute of Soybean Fermentation Foods. Yeongnam Univ, pp.156-180. 1998