• 대한영양사협회학술지
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• 제9권1호
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• pp.1-12
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• 2003

The purpose of this study was to investigate the knowledge and perception for Kimchi in middle school students. A questionnaire was used as the instrument of investigation. The subjects were 375 male students and 278 female students in Masan and Changwon City. The main results of this study are as follows. Ninety-three point three percent of the subjects were nuclear family type and 61.7% of respondent's mother had job. The average knowledge score for Kimchi of the subjects was 5.27 out of possible 10 points and the average value score on Kimchi was 41.25 out of 50 points. Eighty-six point one percent of students think they should eat Kimchi because Kimchi is good for the health(38.6%) and Kimchi is our traditional food(31.4%), and it was significantly difference between gender(p<0.01), male students more realized 'Kimchi is good for the health(41.6%)', whereas female students more realized 'Kimchi is our traditional food(38.9%)'. The subjects perceived that the additive material making for Kimchi were powdered red pepper(80.2%), garlic(62.5%), salt(62.0%), salted, fermented shrimp(50.2%). ginger(49.5%), green onion(39.8%), salted, fermented anchovy(34.9%), sesame(25.0%), carrot(22.4%). More than 70% of the subjects estimated for Kimchi 'Kimchi is our traditional food(84.1%)', 'Kimchi must be developed the international food'(73.7%), 'Kimchi must be in succession(75.8%)', 'Kimchi is very nutritious food(70.3%)'. However, they thought Kimchi have to be improved more hygienically(38.8%) and less stimulative taste(25.7%). The knowledge for Kimchi showed a positive correlation with the value on Kimchi and the preferences for Kimchi, and the value on Kimchi was a positively related to the preferences for Kimchi(p<0.01). Therefore it is need to the development of program for the knowledge for Kimchi and the value on Kimchi in order to improvement the preferences for Kimchi.

• 동아시아식생활학회지
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• 제20권6호
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• pp.997-1007
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• 2010

The purpose of this study was to examine the dietary attitudes, dish preferences, and plate waste status of elementary school students in Chungnam province. Questionnaires fearuring dietary attitudes, dish preferences, and plate waste measurements over 4 days were administered to 278 elementary school students (3~6th grades; boys 124, girls 154). Regarding plate waste of food, subjects showed the following in decreasing order: soup > vegetable > fish > kimchi > rice > meat. Regarding food preference, cooked rice showed the highest preference among rice dishes, whereas both boys and girls preferred stir-fried rice among one-dish meals. For soup, soup cooked with mear was highly preferred. However, soup with vegetables was preferred less. For meat, soy sauce-glazed chicken and bulgogi were the most preferred boys and girls. In addition, boys indicated a higher preference for most of the meat dishes than girls. Among the many types of kimchi, Chinese cabbage kimchi (Baechu Kimchi) was the most preferred. For the school meals, the served and consumed amounts by boys were higher than those of girls. However, there was no significant difference in plate waste between the boys and girls. To improve management of school meals, dietitians should understand factors that influence students' food preferences.

• 한국식생활문화학회지
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• 제29권3호
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• pp.240-249
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• 2014

In terms of awareness of Korean traditional food, elementary students are most affected by their parents. The objective of this study was to analyze upper grade elementary students' parental awareness and preference of Korean traditional foods in the Chungnam Area. In a survey of 126 parents, 58% of subjects were interested in Korean traditional foods, but there was no significant difference according to age. About 87% of parents thought that inheritance of knowledge on Korean traditional foods was needed. The reasons for inheritance of knowledge on Korean traditional foods were 'To stick to style of Korean traditional foods' (68.2%), 'Palatable' (21.8%), 'Education for children' (6.4%), and 'Beautiful and fine custom' (3.6%). The awareness point of 'Korean traditional foods are easy for cooking' increased with increasing age (p<0.01). In all age groups, subjects highly recognized that Korean traditional foods are good for health. There were significant correlations between overall preferences for Tteok and Hankwa (r=0.351, p=0.001), Hankwa and Korean traditional drink (r=0.374, p=0.001), and Korean traditional drink and Tteok (r=0.406, p=0.001). As a result, preferences for other items also increased when preference for one of the three traditional foods increased. Therefore, education on Korean traditional foods is necessary in order to satisfy parental preferences.

• 한국조리학회지
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• 제11권3호
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• pp.138-150
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• 2005

This study has been subjected to improve the accessibility of the public to Dasik and chance of merchandising it by investigating the statistical characteristics, perceptive trend and preferences on Dasik of the old people in Busan. Briefly, the results of positive analysis are as follows. The perceptive trend of Dasik was influenced by the distinction of sex, an occupation educational condition and the average monthly income. And finally, the preferences of Dasik was influenced by the perceptive trend. According to the results, some merchandising strategies of Dasik were suggested.

• Journal of Nutrition and Health
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• 제35권3호
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• pp.314-321
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• 2002

월경전기 증상에 따른 맛 선호도와 식품섭취 변화를 알아보고자 정규간호사 1,301명을 설문조사한 후 분석가증한 626명의 자료를 월경전 불쾌기분장애 집단, 월경전기 증후군 집단, 월경전기 증상이 없는 집단으로 나누어 집단별 맛에 대한 선호도 변화, 식사량 변화, 특정 음식에 대한 선호도 변화를 분석한 결과를 요약하며 다음과 같다. 월경전기에 맛 선호도 변화정도가 세 집단간에 다르게 나타났다. 월경전 불쾌지분장애 집단의 경우 월경전기에 단맛, 짠맛, 매운맛, 신맛 4가지 맛에 대한 선호도가 모두 증가하였고, 세 집단 모두 단맛을 가장 많이 찾았다. 월경전 불쾌기분장애 집단과 월경전기 증후군 집단에서는 매운 맛의 선호도도 증가하였다. 식사량은 월경전 불쾌기분장애 집단과 월경전기 증후군 집단 모두 무증상 집단에 비해 늘어났다. 월경전/평소의 음식 섭취량 변화는 물, 스포츠 음료 및 쥬스, 우유 등 음료수를 제외한 모든 음식에서 월경전 불쾌기분장애 집단의 월경전기의 섭취량이 증가하였다. 전반적으로 월경전기에 맵거나 단 음식을 유난히 많이 먹게 되며, 월경전기 증상을 경험하는 월경전 불쾌지분장애 집단이나 월경전기 증후군 집단 모두에서 매운 음식을 가장 많이 먹는 것으로 나타났다.

• 대한가정학회지
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• 제27권2호
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• pp.85-95
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• 1989

To examine closely the relations between food habits, food preferences and personality traits, 141 boys and 146 girls in the 5th and the 6th grade of primary school in Incheon were studied by questionaires. The results of this study were as follows: 1. In food habit scores, girls got 2.28/3.00 and boys got 2.24/3.00 which meant boys and girls had the similar food habits. 2. The higher were their activity, sociability, responsibility, reflectiveness, and superiority, the higher score they showed in food habits. 3. Meats, fats and processed foods had much to do with emotional stability, and those who belonged to high group in emotional stability high preference for them. But girls who had high preference for meats were low in emotional stability. 4. Fishes of which bones we can eat, and potatoes had relation to activity, and those who belonged to high group in activity showed high preference for them. 5. Vegetables and processed foods had relation to sociability. Those who belonged to high group in sociability showed high preference for vegetables, but those who belonged to middle group in sociability showed highest preference for processed foods. 6. Meats and potatoes had much to do with responsibility. Those who belonged to low group in responsibility showed high preference for them. 7. Those who belonged to the high group in emotional stability, and superiority showed the high preferene for foods respectively, and superiority showed the high preference for foods respectively.

• 한국식품영양학회지
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• 제24권3호
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• pp.320-328
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• 2011

Information regarding the status of lunch box service for children and juveniles from nutritionally vulnerable families is limited and has not been assessed from the view of beneficiaries. Therefore, this study intended to determine the satisfaction, current status, menu preferences, and dietary habits of recipients served lunch-box meals from Pocheon city. There were 41 subjects from primary schools and 73 from secondary schools. Although 94.8% answered that the foods were generally helpful, as much as 28.9% replied that the amount of food provided was too little. Only 77.2% answered that they eat the foods always or usually, 29.5% answered that they throw away leftover foods, and only 71.9% recycled empty containers, suggesting the need for instruction regarding how to deal with leftover foods and containers. Food preferences were high for deep-fried foods and meats and low for fish and vegetables, and that for vegetable egg rolls was relatively high, suggesting the need to increase vegetable intake. Adherences to guidelines regarding street foods was the lowest in both elementary and secondary school students, suggesting that the contents of nutrition education for these students should include materials to improve dietary habits, along with increasing the consumption of milk.

• 한국식생활문화학회지
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• 제34권5호
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• pp.577-586
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• 2019

The Ministry of Agriculture, Food and Rural Affairs has conducted the Dietary Education Projects at Childcare Centers since 2015. This study provides preliminary data for early childhood dietary education programs, by evaluating the outcomes of the projects. This survey enrolled 212 participants whose children had participated in the projects, and 142 non-participants. Comparing the perception of importance towards each educational program of the projects, dietary education program gained significantly higher importance than other subjects included, and was significantly higher in the participants than in non-participants. In the preference for food group survey for children, vegetable and seaweed preferences were higher among participants than non-participants, indicating that participation in the dietary education projects contribute towards increase in preferences for vegetables and seaweed, which children generally dislike. No significant differences were observed in children's dietary habits between participant and non-participant groups, thereby suggesting that the education projects were insufficient for inducing dietary habit changes. In order to accomplish effective improvement of dietary habits, the education projects need further improvements to achieve systematic and long-term plans.

• 한국식품영양학회지
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• 제36권4호
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• pp.274-285
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• 2023

This study was conducted to select representative agricultural products (4 types of fruits and 4 types of wild vegetables) in Chungju, define their sensual characteristics, derive suitable flavour-pairing and recipes for each ingredient, and use them as a cornerstone in the development of menus. For the experiment, 10 experts were selected to choose 8 representative agricultural products in Chungju, and 18 menus were selected through a flavour-pairing survey. A consumer panel (a total of 413 people, 105 in their 20s, 103 in their 30s, 103 in their 40s, and 102 in their 50s) for evaluating the characteristics of consumer preferences was selected. After the flavour-pairing survey 'sweet taste', 'light flavour', 'soft flavour', 'savoury flavour', 'familiar flavour', 'harmonious flavour', 'softness', and 'harmoniousness with food ingredients' were determined as drivers of liking, on the other hand, 'disturbance with food ingredients' and 'soybean fishy smell' were determined as drivers of disliking. The degree of consumer preference and overall acceptance were found to be related to the consumers' familiarity, suggesting that if a menu should be developed using unfamiliar local agricultural products, it should be configured with familiar recipes and seasoning methods.

• 한국식품영양학회지
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• 제24권3호
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• pp.312-319
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• 2011

본 연구는 대구 지역 일부 중학생들의 식습관 및 식품 기호도를 파악함으로써 바람직한 식생활 확립을 위한 기초 자료를 제공하고자 하였다. 대구 지역 일부 중학교 남녀 중학생 270명을 대상으로 조사한 식습관 및 식품 기호도에 관한 연구 결과를 요약하면 다음과 같다. 부모의 맞벌이 여부에 따른 식습관은 맞벌이를 하지 않는 가정에서 식사가 규칙적으로 나타났으며, 맞벌이 가정에서의 식사는 불규칙적으로 나타났다. 아버지의 학력이 높을수록 인스턴트 식품의 섭취 빈도가 높게 나타났으며, 어머니의 학력이 높을수록 간식 섭취 빈도가 높게 나타났다. 성별에 따른 식품 기호도는 동물성 식품에서 남학생의 기호도가 여학생보다 전반적으로 더 높은 경향을 보였다. 가족 형태에 따른 식품 기호도는 대가족에서 식물성 식품에 대한 기호도가 높게 나타났다. 반면, 간식류는 핵가족의 기호도가 더 높게 나타났다. 부모의 맞벌이 여부에 따른 식품 기호도는 간식류가 맞벌이 가정의 학생들에게서 더 높게 나타났다. 이상의 결과를 살펴 볼 때 부모의 맞벌이 여부와 학력이 중학생들의 식습관 및 식품 기호도에 영향을 미친다는 것을 알 수 있었다.