• Korean journal of food and cookery science
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• v.7 no.2
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• pp.51-74
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• 1991

It has been many changes in traditional Korean food habits according to the improvement of household income levels and the rise of standard of living. Therefore, the pattern of consumption in animal origin processed/convenient foods would have changed. This research aims to find the tendency of consumption in some animal origin processed/convenient foods compared with typical Korean traditional foods according to household income levels. Therefore, this survey was made on 698 children from 10 elementary schools located in Seoul. They were divided into 6 groups according to their household income levels. The data were analysed using Chi-square test and F-test in SPSS package program. From this research, the following results were obtained: 1. Their average monthly household income levels were between 500, 000~1, 500, 000 won(64.2%) and their family were of mostly 4~5 members. There were no significant differences in children's physical status among various income groups. As the household. income level increases, the food expenditure per month increases and Engel's coefficient decreases. 2. The animal origin processed/convenient foods that have no significant differences are ham, sausage, milk, yogurt, canned fish, and fish meal. The high-income groups preferred bacon, cheese, pork cutlet, and fried chicken, compared to those of low-income groups. The low-income groups preferred crab-flavored meal, compared to those of high-income groups. 3. In some Korean traditional foods, there were significant differences according to income levels. Those were Bulgogi, baked fish, fried meat, cooked fish and meat with soy-bean sauce. Fried fish and anchovy have no significant differences in food intake frequency according to household income levels. Chicken and egg saute are liked by children in every income groups. 4. Between the animal origin processed/convenient foods and the typical Korean nonprocessed traditional foods, children preferred the former regardless of income levels. In conclusion, animal origin processed/convenient food consumption patterns were not affected by household income levels.

• Journal of the Korean Home Economics Association
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• v.31 no.3
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• pp.187-197
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• 1993

The objectives of this study were to investigate university students' knowledge of traditional dishes and seasonal festive foods, and to estimate the level of consumption in Korea. The result of the study indicated that their level of knowledge of the seasonal festive foods was very low on as average. The reason was that, because each family prepared only one or two festive dishes on seasonal festival days, these students had few opportunity of being acquainted with other kinds of festive foods. In case of traditional foods university students ate some traditional foods. However, they age other kinds of traditional foods such as Jun-Gol and San-Juk less than once a month because of the difficulty in cooking these foods everyday. Finally, the students showed their intention to eat more traditional foods and festive foods if they can find these types of foods easily. The findings of this study suggested that, in order to increase the consumption of our traditional foods, it is necessary to encourage the establishment of many traditional food stores and to provide an easy access to these stores. Furthermore, every effort should be made to develop various kinds of food materials and easy recipes which can be used at home.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.26-33
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• 2004

The purpose of this study was to investigate the consumption patterns of traditional Korean rice cake among college students. Self administered questionnaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsang, Junla and Gangwondo areas. The data were statistically analysed using frequency analysis, chi-squared and t-tests and a one-way ANOVA. By examining the results of the student's perceptions of traditional Korean rice cake, it was found that most know little, or only a moderate amount, about this type of food. Meanwhile, more than half the students liked traditional Korean rice cake, as this type of food satisfied their need for a traditional Korean taste, while the reason for disliking was that they were more familiar with western-style confectionary. Most students answered that they only ate traditional Korean rice cake on special occasions, such as big holidays or ceremonies for the dead ancestors. Most answered that they bought those foods at conventional markets, the mile in the neighborhood, (Eds note: I dont't understand, do you mean, “within a mile of their neighborhood”\ulcorner) or atbig malls. The factor they considered the most important at the time of purchase was the quality (taste), which demonstrates the need for the development of traditional Korean rice cakes, with new tastes and shapes, which still satisfy the Korean's taste, whilemaintaining the traditional taste. For the questions that asked about the problems faced by the traditional Korean rice cake manufacturing industry, and the reasons for low consumption, the students responded that buying this type of food was difficult as the outlets selling themwere not easy to find. Our results seem to suggest that there are almost no specialty stores for the sale of traditional Korean rice cake compared to the other types of cakes that are scattered all over the country. (Eds note: this is only my opinion, and I maybe wrong, but I would have thought that trying to market traditional Korean rice cakes at local convenience stores, rather than speciality stores, would make them more available to the general public. Their marketing at speciality stores will maintain the status quo, i.e. people will go to the speciality stores to purchase product for holidays and special occasions, whereas they will go to the local convenience stores to buy general everyday snacks etc.)

• Food Science of Animal Resources
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• v.32 no.6
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• pp.769-775
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• 2012

This study was conducted to survey the preference and consumption patterns of foreign residents who live in Seoul and Gyeonggi province about Korean pork dishes. The results of the survey showed that respondents took pork dishes below 2 times a week on average and they replied the best pork dishes were Bulgogi and Samgyeopsal. In the result of survey for the respondents only who have experienced Korean traditional pork dishes to evaluate about appearance, flavor, taste, texture and palatability, Samgyeopsal and Bulgogi showed higher score than other dishes as much as 4.02-4.21 and 3.90-4.26 each, while Sundae had lowest result in the every evaluation survey item as low as 2.79-3.04. The inquiry on the expected popularity for the foreign consumers to evaluate Korean traditional pork dishes with 5 scales resulted that Bulgogi, Galbi gui, Samgyeopsal showed higher popularity score than other dishes but Sundae was lowest in the list. The results of investigate of improvement for these dishes are as followed: too hot for Jeyuk bokkeum, poor taste, appearance, flavor, texture for Jokbal and Sundae, too sweet for Bulgogi, poor appearance, texture for Bossam, Pyeonyuk and Samgyeopsal.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.333-345
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• 2003

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, $\cal{X}^2-test$ and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.350-357
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• 1999

To investigate the consumption pattern of traditional fermented soybean products a survey was con-ducted to the subjects composed of 308 housewives in busan yangsan and ulsan. Doenjang was rated among one of the often-used traditional foods in Korean meal preparation. 67.2% fo the respondents used Doenjang once or twice a week and 22.7% every day and by the educational level the lower in education level used more. Doenjang has been prepared by housewives themselves(46.9%) or by their relatives(30.7%) for the most important reason of good taste and by purchasing of commercial products(22.4%) for convenience. By regional groups the frequency to use commercial products of Doenjang was higher in Ulsan and the younger or the higher in education level showed the higher frequency. The consump-tion pattern of Gochujang was very similar to that of Doenjang. Chunggukjang which has peculiar flav-our showed very low consumption with being rarely used or having not eaten by 60.3% of subjects. Gan-jang was consumed mainly once or twice a week and jin-ganjang was preferred than Guk-ganjang. In the preparing methods Guk-ganjang have been made by housewives themselves(31.0%) by their relativ-es(29.5%) or by purchasing of commercial products(31.0%) and Jin-ganjang mainly by purchasing of commercial products(65.0%) which showed higher consumption frequency of commercial products com-pared with Doenjang and Gochujang.

• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.183-189
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• 1998

Consumption and general views of housewives in Inchon on commercial kochujang(fermented red pepper-soy paste) were surveyed by questionnaires in June through August, 1997. Respondents considered the taste (88.1%) as the most important factors to determine the quality of kochujang and preferred hot(621%) and bright red colored kochujang(70.6%) with fine red pepper powder Eighty seven percent of respondents preferred the traditional kochujang to the commercial one mainly due to the taste and the reliability to the materials kochujang. Especially all housewives at the age of sixty and over preferred traditional kochujang and those at twenties had a higher preferrence for the commercial one compared to other age groups. While 51.4% of the respondents consumed both e traditional and commercial kochujang, 16.2% and 32.5% did only commercial and traditional kochujang, respectively. Consumption of commercial kochujang decreased with age and main food with it was pan fried dishes(33.7%). Convenience(76.6%) was the major reason for purchasing commercial fried and most respondents(44.1%) selected the special brand from the previous experience of their own. Problems to be improved in commercial kochujang were better taste(31.3%) and development of diverse usage(62.4%).

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.427-434
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• 2006

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.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.218-227
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• 2016

This study was undertaken to examine the knowledge about food culture and intakes of traditional food in Korean and Japanese elementary school students. In 2012 and 2013, a total of 265 students were surveyed, consisting of 73 Korean fifth graders and 192 Japanese sixth graders. The questionnaire comprised of queries on general items, the recognition and sampling of traditional and celebration foods, the knowledge about the partner country's food culture, and the frequency of consuming the partner country's foods. As a result of this study, the frequency of consuming their own country's traditional foods for Korean children (3.1 out of 5.0 points) and Japanese children (3.2 out of 5.0 points) was similar to each other. Japanese children reported to eat Korean foods (2.9 points) more frequently than those of Korean children to eat Japanese foods (2.4 out of 5.0 points) (p<0.001). However, the Korean children reported to have more experience on given typical Japanese foods than Japanese children reported about Korean foods. Further studies are needed for the perception on traditional foods in Korean and Japanese children. The results of this study can be used as a basic data to succeed and develop traditional food cultures.

• Journal of Oriental Neuropsychiatry
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• v.24 no.3
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• pp.263-270
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• 2013

Objectives : Galgunhaejutang extract (GHT) is a Traditional Korean medical herbal mixture that has been tradtionally used to treat alcohol consumption. This study was preformed to evaluate the effects of GHT on alcohol consumption in C57BL/6 mice. Methods : Sixty three C57BL/6 mice were alcohol dependence-induced by limited access paradigm. Water, GHT 0.688 g/kg (GHT-L), or GHT 3.45 g/kg (GHT-H) were administrated for 10 days. The amounts of alcohol consumption for 2 hours, water consumption for 22 hours, food intake for 24 hours and body weight were measured. Results : There weren't significant differences in 2 hours of alcohol consumption, 22 hours of water consumption, 24 hours of food intake and body weight for ten days between vehicle group and GHT-L or GHT-H group. Conclusions : Further studies employing multi-dose and long term administration of GHT (more than 10 days) might be of benefit.