• 한국조리학회지
• /
• 제17권1호
• /
• pp.58-77
• /
• 2011

본 연구에서 커피 음식 조화도에 영향을 미치는 맛선호도를 알아보기 위해 커피음식조화도와 맛선호도와의 상관관계를 살펴보고 맛 커피음식 조화도에 영향을 미치는 맛선호도가 있는지 조사분석하였다. 연구결과 커피음식 조화도에서 외국음식은 제과 제빵류에서 보통수준 또는 그 이상의 조화도가 있는 것으로 인식되었고, 커피믹스보다는 원두커피가 더 조화롭다고 인식하였고, 한국음식은 커피와의 조화도에서 보통수준 또는 그 이하의 조화도가 있다고 인식하였는데 이중 후식류인 떡류와 전통간식류, 한과류에서 상대적으로 조화도의 인식이 높았다. 맛 선호도와 커피 음식조화도와의 상관관계에서 외국음식은 단맛과 짠맛이 낮을수록 커피와 어울리는 것으로 신맛과 쓴맛, 매운맛, 담백한 맛은 선호도가 높을수록 어울리는 것으로 나타났다. 커피음식조화도에 영향을 미치는 맛 선호도로 외국음식은 일부음식을 제외하고 전반적으로 단맛과 단백한 맛이 영향을 미치는 것으로 나타났고 한국음식은 일부를 제외하고 전반적으로 쓴맛과 단백한 맛이 영향을 미치는 것으로 나타났다.

• Journal of Nutrition and Health
• /
• 제36권6호
• /
• pp.622-634
• /
• 2003

The purpose of this study was to investigate the dietary habits and altered food preferences of stroke patients. One hundred and forty-six outpatients, who had experienced their first-ever stroke and were admitted to Asan Medical Center between July and December 2000, were studied. Using interviews, we assessed the altered food preferences, food consumption frequency, and other factors influencing the food preferences and food consumption frequency of the subjects. These results were analyzed with 2 t-tests, and multiple regression analysis, using the SPSS package program. Preferences for pork, red fish, coffee, bread and stews were higher in male stroke patients than in females. The frequency of consumption of beef, pork, white fish, red fish, egg, garlic, onion, coffee, instant noodles, bread, and culinary vegetables increased in the male stroke patients more than in the females. Food preferences were influenced by income, risk factors, subjective tastes and location of brain ischemic lesions. Food consumption frequency was affected by food preference, income, drugs, alcohol, marital status, sex, and dysgeusia. As a result of multiple regression analysis, the frequency of consumption of white fish, red fish, eggs, soy milk, milk, garlic, onions, coffee, noodles, bread, bean-paste stew, kimchi, culinary vegetables, and greasy foods were the most affected by each food preference. Our results suggest that food consumption frequency may vary with food preference, income, drugs, alcohol, marital status, sex, and dysgeusia, and nutrition education should be formulated to prevent stroke recurrence based on the food preferences, subjective tastes, and risk factors of individual stroke patients.

• 대한가정학회지
• /
• 제27권2호
• /
• pp.85-95
• /
• 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.

• 대한지역사회영양학회지
• /
• 제21권3호
• /
• pp.274-283
• /
• 2016

Objectives: The purpose of the study was to examine dietary life characteristics such as knowledge, self-efficacy and dietary behavior of preschoolers in Namyangju, Kyunggi-province, Korea. Methods: The survey questionnaire was developed based on literature review. Preschoolers aged 4-5 years (n=208) responded to the questionnaire to measure knowledge, self-efficacy, food preference, and dietary behavior. After excluding incomplete responses, the data of 197 subjects were used for analysis. Results: Mean score of dietary life knowledge was 8.0 out of 12, showing a low level of knowledge. Two out of 12 knowledge items were significantly different by gender. Percentage of correct answer on items of 'foods to make bones strong' and 'kinds of fast foods' was higher in girls than in boys (p<0.05). Total score of self-efficacy regarding dietary life was 40.1 (possible score: 12~48), on average. Compared to girls, boys had more confidence in 'not over-eating', and 'eating balanced meals with meat, fish and vegetables' (p<0.05). Boys scored higher on total score of food preference than girls (p<0.01). The preference for fruits was quite high. Among food items, boys scored higher on the preference for rice (p<0.01), fish (p<0.01), pork (p<0.05), beef (p<0.05), milk (p<0.01), and ice cream (p<0.05) than girls. Boys also liked fast foods more than girls did, showing preference for chicken (p<0.01) and soda (p<0.05). Compared to girls, boys showed more desirable behavior in 'eating breakfast everyday' (p<0.01). Dietary behavior was significantly correlated with self-efficacy (r=0.52, p<0.01), food preference (r=0.35, p<0.01), and knowledge (r=0.25, p<0.01) of subjects. Conclusions: In this study, we observed differences in food preference by gender. Dietary behavior of preschoolers was correlated with several factors, including dietary life related knowledge, self-efficacy and food preference. Thus, it is needed to develop nutrition education programs focusing on increasing dietary life related knowledge and self-efficacy, and consider the differences in food preference of preschoolers by gender.

• 한국식생활문화학회지
• /
• 제33권2호
• /
• pp.186-198
• /
• 2018

The Sasang constitution typology was analyzed through SCAT2 and a specialist to examine the correlation between the Sasang constitution and dietary pattern, and the difference in BMI and food preference according to Sasang constitution was determined. The Sasang constitution typology of the subjects was classified by SCAT2 and a specialist. Seventy-four subjects were screened by SCAT2 (SC), and 18 of them were judged by the specialist (SP). The results of SCAT2 and the specialist were consistent in 13 subjects (SS). BMI and food preference among these groups were compared. The concordance rate of SCAT2 and the specialist classification was 72.2%. The BMI in SC was significantly lower in the order of Taeeumin, Soyangin, and Soeumin, but no significant difference was observed between Taeeumin and Soyangin in SP and SS. To analyze the preference of food and the constitutional suitability, the 'Yin-Yang food preference index' was developed and compared with the data classified by constitutional food according to existing ideological medical theory. As a result, there were 33 food items that matched in the SP-SS, which was more than that in the SC-SP (4 items), SC-SS (6 items), and SC-SP-SS (4 items). Twenty-four of the 33 matched food items were consistent with the existing constitutional food data. In conclusion, SCAT2 is a very useful tool for Sasang constitutional research, but for more objective research, it is recommended that subjects who show consistent results by different methods be targeted.

• 한국식생활문화학회지
• /
• 제34권5호
• /
• pp.543-552
• /
• 2019

Indonesia has the largest economy in Southeast Asia and is one of the fastest growing economies of the world. This study was conducted to understand Indonesian food consumers, and to provide the marketing implications for food exporting companies in Korea. An online survey was conducted on 795 local consumers in Indonesia and the study analyzed their preference for Korean food and Korean culture. Then this study identified the relationship of these variables and consumers' intention to purchase Korean food. The results of this study were as follows. First, Indonesian consumers had a strong preference for Ramyeon, noodles, snacks and kimchi among Korean foods. Second, the preference for Korean culture was high in a descending order of Korean dramas, cosmetics, songs and news. Third, both Korean food and Korean culture preferences showed significant differences depending on gender, age and the frequency of eating out. Lastly, analysis of the relationships among the variables showed that there is a positive relationship between Korean food preferences and Korean food purchase intentions. Further, the consumers' Korean culture preference had a mediating effect within this relationship. The results of this study imply that marketers in Korea food companies need to consider the consumers' preference for Korean food and Korean culture when they build proper strategies for exporting Korean foods to Indonesia.

• 한국조리학회지
• /
• 제12권3호
• /
• pp.164-185
• /
• 2006

This is a study on preference and memory of TV commercials for food service products and on the processes of relevant attitudes and purchasing activities. The results of this study showed that the higher preference for commercials, the higher rate of memory and that a business with high preference for commercials had all of six variables in the process of purchasing behaviors at the high mean. In conclusion, a food service provider should consider preference to make efficient commercials for consumers in implementing commercials; such preference for commercials may be favorable for attitudes toward brand and commercials as well as for the future memory of the commercials, which have immediate effects on the future purchasing behaviors.

• 디지털융복합연구
• /
• 제17권3호
• /
• pp.119-128
• /
• 2019

본 연구는 베트남 유학생을 대상으로 한류에 대한 인식을 조사하고 한류 인식이 치즈닭갈비 선호도에 어떠한 영향을 미치는지 치즈닭갈비 선호도가 높은 외국인의 경우 한식 이미지와 한식당 방문 의도에 긍정적인 영향을 보이는지 그리고 한류 인식과 치즈닭갈비 선호도 사이에 SNS가 매개역할을 하는지 확인 분석하여 한식 세계화, 한식 메뉴 개발 및 마케팅 활동에 도움이 되는 결과를 도출하고자 하였다. 분석결과 한류인식이 치즈닭갈비 선호도에 정(+)의 영향을 미친다는 가설은 채택되지 않았으며, 한류 인식은 SNS 영향을 통하여 한식선호도에 영향을 미치는 것으로 확인되었다. SNS 영향은 한류인식과 치즈닭갈비 선호도 간 매개역할을 하는 요인임을 확인하였다. 외국인의 경우 다양한 매체 중에 SNS 영향이 한류인식과 한식 간 중요한 역할을 하는 요인임이 확인 할 수있었다. 본 연구 결과를 바탕으로 한식 선호도 및 단일 메뉴 선호도에 영향을 미칠 만한 다양한 요인에 대한 연구와 한식 세계화가 가능한 한식에 대한 재조명이 필요하다고 생각된다.

• 대한지역사회영양학회지
• /
• 제9권2호
• /
• pp.204-213
• /
• 2004

The purpose of this study was to examine the dietary behavior of children according to their preference for fast food. The study was carried out on 470, 6th grade students (boys : 236, girls : 234) in September, 2002. The results are summarized as follows : The mean body mass index was 18.72 kg/$m^2$ for boys and 17.76 kg/$m^2$ $^2$ for girls. The subjective health disorder symptoms for the group preferring fast food was not significantly different than that of the other groups. The group preferring fast food consumed an inadequate volume of food, and they had an irregular and unbalanced diet. Their intake of green vegetables, vegetables, protein foods, and seaweed was significantly lower than that of the other groups. The food habit score for the group preferring fast food was lower than that of the other groups, and they had irregular meal times and had unbalanced diets. The group preferring fast food had a preference for sweet tastes, whilst members of the other group preferred a savory taste. The first choice for fast food by the group preferring fast food was hamburgers, the reason being that it tasted good. Results show that children who have a preference for fast food need to correct their dietary behavior. As a result, proper nutritional education and intervention is required in order to improve the consuming habits of children and their preference for fast food.

• 사상체질의학회지
• /
• 제24권2호
• /
• pp.31-38
• /
• 2012

1. Objectives : This research aimed to understand the effects of food consumption that fits to the constitution of subjects on health status by recognizing the constitutional food preference according to Sasang constitution. 2. Methods : The participants who are college students in D city were invited from Mar. 17, 2009 to Sep. 5 2010 for the research. More than two medical doctors who are specialized in Sasang constitution diagnosed the constitution of participants, and the participants were selected as subjects only if the diagnosis of the two doctors were agreed. Total 422 subjects (Taeumin: 175, Soeumin: 101, Soyangin: 144) were selected from the diagnosis, and the collected data was analyzed with computer software of SPSS 17.0. The frequency analysis was executed for the general characteristics of subjects, and the relationship of constitutional food preference and health status (SF-36) were analyzed with Pearson Correlation Coefficient. 3. Results : From the results about the distribution of constitutional food preference according to the constitutions, Soeumin showed the highest frequency for both of lower than 10 points (35.0 %), which stands for high preference of constitutional food, and higher than 40 points (1.9 %), which stands for low preference of constitutional food. And, they showed no correlation for the results about the relationship between health status and constitutional food preference based on 9 sub-categories of SF-36 including Physical Component Score (PCS), Mental Component Score (MCS). 4. Conclusions : In conclusion, the effects of food consumption that fits to the constitution of the twenties on their health status were understood by recognizing the constitutional food preference according to Sasang constitution. Comparing with the previous research results that constitutional food consumption can enhance their health status, there were no correlation between health status and constitutional food preference. The discrepancy of results can be addressed to difficulties of group selection, constitutional food categorization and lack of constitutional food-related questionnaires. Thus, it is required to conduct a follow-up studies that were made up for the mentioned shortcomings.