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http://dx.doi.org/10.9799/ksfan.2013.26.3.492

A Study on the Eating Experience and Preferences for Seafood in Elementary School Students in Gyeonggi-do Area  

Oh, Hee (Dept. of Nutrition Education, Graduate School of Education, Gachon University)
Chung, Hae Young (Dept. of Food and Nutrition, Gachon University)
Publication Information
The Korean Journal of Food And Nutrition / v.26, no.3, 2013 , pp. 492-501 More about this Journal
Abstract
The purpose of this study was to compare the eating experience and preferences for seafood among elementary school students in Gyeonggi-do. A survey was carried out on 383 elementary school students. As for the eating experience of seafood, the students were aware of and had eaten 'Scomber japonics (Go-deung-eo) (96.3%)', 'Anadara broughtonii (Jo-gea) (95.8%)', 'Ommastrephes sloani pacificus (O-jing-eo) (98.7%)', 'Panulirus japonicus (Sea-ou) (98.4%)', 'Porphyra tenera (Gim) (99.5%)', 'Shrimp, soused (81.2%)', 'Eo-muk (98.7%)', and 'Anchovy, dried (98.7%)'. As for the preferences for seafood, 'like (67.6%)', 'fair (21.5%)', and 'dislike (7.3%)' were observed. Concerning the frequency of seafood consumption, 4th grade students showed higher frequency of '1~2/week' compared to others (p<0.05). 6th grade students showed higher frequency of '3~4/week' compared to others (p<0.05). In terms of preferable cooking methods for seafood, 'grilling (35.0%)', 'soup (23.0%)', and 'raw fish (19.8%)' were observed. Boys showed a higher preference for 'grilling', 'frying' and 'raw fish' compared to the girls (p<0.05). Girls showed a higher preference for 'soup', 'braising' and 'steaming' compared to the boys (p<0.05). As for the seafood intake by eating place, 'home (60.1%)', 'eating-out (18.3%)', and 'school lunch menus (12.8%)' were observed in that order. Therefore, in order to increase the consumption and intake of seafood, students should attempt to achieve proper intake though information of nutrition and consistent nutritional education.
Keywords
elementary school students; eating experience; preferences; seafood;
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