• 한국가정과교육학회지
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• 제25권3호
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• pp.93-104
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• 2013

본 연구에서는 청소년의 음식선택동기와 전통발효음식에 대한 태도 및 섭취행동과의 관련성을 분석하여 섭취행동에 영향을 미치는 요인들을 알아보았다. 서울시에 거주하는 고등학생 319명을 대상으로 음식선택동기, 전통발효음식에 대한 태도, 섭취행동에 관한 설문을 실시하여 분석하였으며 그 결과는 다음과 같다. 첫째, 음식선택동기는 건전성, 힐링, 편의성, 체중조절, 친숙성, 가격, 건강의 7개 요인으로 추출되었으며, 전통발효음식에 대한 태도와 섭취행동은 각각 하나의 요인으로 추출되었다. 둘째, 전통발효음식 만들기 체험을 하였던 집단의 건전성, 체중조절, 건강, 태도, 섭취행동 평균이 유의하게 높았다. 셋째, 음식선택동기는 전통발효음식에 대한 태도에 유의한 영향을 미쳤다. 전통발효음식에 대한 태도에 영향을 미치는 변수들의 상대적인 영향력은 가격(${\beta}$=.235)이 가장 컸으며, 그 다음은 힐링(${\beta}$=.190), 건강(${\beta}$=.175), 편의성(${\beta}$=.126)의 순이었다. 넷째, 전통발효음식에 대한 태도는 전통발효음식의 섭취행동에 유의한 영향을 미쳤다(${\beta}$=.549). 다섯째, 체중조절은 섭취행동에 직접적으로 영향을 미쳤다. 가격, 힐링, 건강, 편의성은 섭취행동에 직접적으로 영향을 미치지는 않았지만 태도를 통해 간접적으로 영향을 미쳤다. 결론적으로, 전통발효음식의 섭취행동을 높이기 위해서는 전통발효음식에 대한 긍정적인 태도의 형성이 중요하며 태도 형성에 영향을 미치는 음식선택동기에 대한 관심과 분석이 요구된다.

• 한국식품영양학회지
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• 제8권4호
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• pp.293-300
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• 1995

This study was carried put to investigate the preference and consumption of Korean traditional foods. Questionnaires were completed by 210 academic female high school students and also by 210 vocational female high school students. The family income of academic high school students was significantly higher than that of vocational high school students and the family size of academic high school students was lancer than that of vocational high school students In the food consumption, academic high school students are broiled foods more frequently and vocational high school student ate noodles more frequently. Academic high school student showed a higher average in the preference of salted sea foods than that of vocational high school students. In the intake of salted sea foods, academic high school student had a higher intake frequency. The preference and intake frequency of salted sea foods increased significantly with their family's income. Also academic high school student showed a higher average in Korean traditional food knowledge. And this knowledge increased significantly with their family's income.

• Preventive Nutrition and Food Science
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• 제17권1호
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• pp.71-77
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• 2012

Hangwa is a traditional food, corresponding to the current consumption trend, in need of marketing strategies to extend its consumption. Therefore, the purpose of this study was to analyze consumers’ consumption patterns and perception of Hangwa to increase consumption in the market. A questionnaire was sent to 250 consumers by e-mail from Oct 8~23, 2009 and the data from 231 persons were analyzed in this study. Statistical, descriptive, paired samples t-test, and importance-performance analyses were conducted using SPSS WIN 17.0. According to the results, Hangwa was purchased mainly 'for present' (39.8%) and the main reasons for buying it were 'traditional image' (33.3%) and 'taste' (22.5%). When importance and performance of attributes considered in purchasing Hangwa were evaluated, performance was assessed to be lower than importance for all attributes. The attributes in the first quadrant with a high importance and a high performance were ‘a sanitary process’, ‘a rigorous quality mark’ and ‘taste’, which were related with quality of the products. In addition, those with a high importance but a low performance were ‘popularization through advertisement’, ‘promotion through mass media’, ‘conversion of thought on traditional foods’, ‘a reasonable price’ and ‘a wide range of price’. In conclusion, Hangwa manufacturers need to diversify products and extend the expiration date based on technologies to promote its consumption. In terms of price, Hangwa should become more available by lowering the price barrier for consumers who are sensitive to price.

• 한국식품조리과학회지
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• 제12권3호
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• pp.280-290
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• 1996

The suwey on the consumption pattern of Korean traditional soy sauce and commercial soy sauce was performed. 55.8 percentage of surveyed house makes Korean traditional soy sauce domestically, But its frequency in actual use is lower than commercial soy sauce. The use of Korean traditional soy sauce and commercial soy sauce was different depending on the kinds of food. Korean traditional soy sauce is mainly used for kinds of soup, and commercial soy sauce is predominantly used for hard-boiled foods and Chapchae. Korean traditional soy sauce is known as our typical fermented food and has special flavor. But its main factors of special flavor were not well established yet. So the authors have investigated the main components of Korean traditional soy sauce for its typical taste. Five samples o$.$ere selected from'Kyung-ln'area. The sensory charac teristics of Korean traditional soy sauce itself were very different with that of cooked food added with Korean traditional soy sauce. The hard-boiled mackerel cooked with commercial soy sauce was prefered than Korean traditional soy sauce. And soups and seasoned vegetables cooked with Korean traditional soy sauce were profered. By stepwiEe regression analysis and correlation analysis, sensory overall acceptability mainly depends on specific gravity, salt content and amino nitrogen content (R'=0.94). And total nitrogen content was highly coirelated with overall acceptability (r=0.91).

• 한국지역사회생활과학회지
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• 제21권2호
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• pp.227-242
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• 2010

The purpose of this study is to explore cultural factors that affect food consumption patterns by comparing them for college students in Korea and China. This study includes seeking pleasure, seeking satiety, and seeking well-being. Food consumption patterns, social responsibility, the value of life, faith in God, traditional moral fundamentalism and cultural taste are the cultural factors. To achieve the purpose, SPSS Win.(12.0) and LISREL(8.72) are applied. From the results of this study, first, among food consumption patterns, Koreans and Chinese both are found to put a higher value on seeking pleasure than other consumption patterns, and Chinese are found to put a higher value on seeking satiety. Second, for Koreans, the value of traditional moral fundamentalism and social responsibility are found to significantly influence seeking satiety and seeking well-being. If they had a higher degree of traditional moral fundamentalism, they would like to seek more satiety from food. And if they had a higher degree of social responsibility, they would like to seek more well-being from food. However, for Chinese, seeking pleasure is found to be significantly influenced by social responsibility and a faith in God, and seeking satiety is found to be significantly influenced by social responsibility and the value of a good life while seeking well-being is found to be significantly influenced by social responsibility and a faith in God. Compared with Koreans, cultural factors such as social responsibility, a faith in God, the value of a good life for the Chinese might influence significantly all three types of food consumption patterns. Thus, this study might provide more useful information about finding cultural differences of values and food consumption patterns between Koreans and Chinese.

• 대한가정학회지
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• 제37권11호
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• pp.139-156
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• 1999

Food choice is influenced by many factors including physical, social, psychological and food technological developments. This research is based on the survey on Puchon housewives dietary culture according to season and special occasions and the current consumption pattern of traditional fermented foods. The objective is to find out the current consumption and to use this data as the principal element needed to explore changes in consumption patterns and to uphold and develop the consumption of traditional fermented food. Questionnaires were collected 282 housewives in Puchon city. Data were analysed with SAS software package for t-test, F-test and Duncan’s multiple range test. Results of relationship between dietary culture of Puchon housewives and consumption patterns of traditional fermented food items; 1. If we look at seasonal foods, Puchon housewives responded that they normally prepare traditional foods for such special occasions as Chusok(89%), New Year(84%) and January full moon Day(77%). For family celebrations, they cook on their in-laws birthdays(91%), their husbands birthday(84%), childrens birthdays(73%) and their own birthday(32%). They also responded that they eat out on their own birthday(41%), on Christmas Day(19%), on childrens birthdays(17%) and on their husbands birthday(11%). 2. If we look at the age of housewives and their dietary culture, more young housewives tend to eat out on their own, their husbands and their childrens birthdays. As for their educational background, less educated housewives tend to prepare flood at home on New Years Day, while more educated housewives would eat out on their own birthdays. As for the type of family, mere housewives in nucleus families eat out on Christmas Days compared to those in extended families. Also, those in extended families tend to make food at home rather than eating out on their own birthdays. In case of the husbands birthday, there was some difference according to family income (p<0.03).

• 한국식생활문화학회지
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• 제30권5호
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• pp.576-586
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• 2015

This study compared and analyzed the consumption and amount of red pepper used in Baechu Kimchi (cabbage Kimchi) especially the amounts used in Kimchi recipes with respect to the passage of time from the 1930s to the 2010s. In this analysis, 78 recipes for cabbage Kimchi were taken from books, daily newspapers and magazines from 1930 to 2014 and collected for comparison. The result of the study showed that the consumption and inclusion of dried red pepper powder in cabbage Kimchi increased. The average consumption of red pepper in the 1930s was 5.75 g, and the number went up to 8.83 g in the 1940s, to 13.8 g in the 1950s, and to 20.25 g in the 1960s. The amount dramatically increased from 1970 to 1980 (53.37 g) and kept rising until 2010 (71.26 g). The average consumption of red pepper in cabbage Kimchi in the 2010s is about 12 times that of the 1930s.

• 한국식생활문화학회지
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• 제21권4호
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• pp.357-365
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• 2006

The purpose of the study w3s to investigate the consumption pattern of the Korean traditional foods of the elementary schoolchildren living in urban and rural area. For the investigation, 373 fifth-grade elementary schoolchildren in Incheon and Gangwhado were surveyed by a questionnaire and the data were analyzed by the SPSS 10.0 program. As for the frequency to take the Korean traditional foods, bab and kimchi are taken almost everyday, and gug, jjigae, jorim, gui, namul are taken frequently. And juk, jeongol, jeon, sanjeog, jutgal, hangwa and umryo were shown to be taken occasionally. There were statistical differences in the frequencies of the Korean traditional food consumption by the residence and the gender. The students in urban area take hinbab, jabgokbab, hobakjuk deonjanggug, sangsunjorim, jangiorim more frequently than the students in rural area. The students in rural area take mandu, kuksoo, yeongunjorim and kongiorim more frequently than the students in urban area Female students take sangsunjorim, jangiorim, sangsungui, bulgogi, sangsunjeon, hobakjeon, sukchae, jutgal and oiji more frequently than male students. Most of the schoolchildren answered that in the future they would like to take the traditional foods more frequently than now. There was statistical difference by the gender. As for the food such as bibimbab, gug, jjigae, jeon, namul and jang-aji, female students responded to take more frequently than male students. The 39.1% of them responded that the taste is the point to be most improved in the future. But there was no statistical difference by gender and the residence In order to make the taste of traditional food more attractive to modem people, the 37.8% of them replied it does not need to change the traditional preparation method. However, similar percentage of the schoolchildren(35.7%) answered it is needed to change partly the traditional preparation method. As for the effect of traditional foods on health, the 68.4% of schoolchildren thought that the our traditional foods are healthier than western foods.

• 한국건강관리협회지
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• 제3권1호
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• pp.84-96
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• 2005

Rice is the primary main dish of Traditional Korean diet. Although there have been changes in food consumption and nutrient intake among Koreans, traditional dietary pattern is stil dominant among Koreans. Traditional Korean diet has emphasized breakfast, which is the most frequently missed meals in Korea today but important for daily work performance and health. Compared to diets of the U.S. and Greece, Korean diet is high in carbohydrate and low in fat and cholesterol due to low intake of meat. Koreans also consume large amount of plant food, which makes fiber content of diet to be high. However fruit and milk consumption tends to be low in Korea. Koreans use fermented food, including kimchi, very frequently as well as foods cooked and consumed at high temperature and over direct fire. Traditional cooking methods are time consuming which limits the usage among modern city dwellers with working women. Despite the strengths of traditional Korean diets in reducing risk factors of chronic diseases, preservation of the tradition in modern Korean society requires special attention and efforts to make them more adaptable to contemporary life styles.

• 한국식생활문화학회지
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• 제22권1호
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• pp.10-21
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• 2007

The purpose of this study was to investigate the housewives’ consumption pattern and preference of the Korean rice cake asa substitute for meal. The rate of housewives who had eaten rice cake as a substitute for meal were 75.30% and those who had not were 20.83%. Usually 62.03% of them ate rice cake for breakfast, and 34.21% did them within one time per a week. Reasons for eating rice cake for meal were investigated on ‘easy to eat(54.51%)’, ‘good taste (24.44%)’ and ‘healthy food(14.29%)’. The older housewives wanted healthy rice cake for meal and ate with tea and Kimchi(Dongchimi). The younger ones ate rice cake for meal with tea and milk. Thawing methods of frozen rice cake for meal were different between the older and the younger, respectively, steaming and using microwave. Kinds of rice cake as a substitute meal were Injeolmi(50.75%), Backsulgi(49.62%), Chaltteok (47.74%) and Yaksik(46.44).