• 한국식생활문화학회지
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• 제12권3호
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• pp.323-329
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• 1997

The research was conducted to investigate the children's consumption pattern and preference of Korean rice cake by analyzing the relation among their socio-demographic backgrounds. This study provides basic information for systematic development and wide spread of Korean rice cake as a traditonal Korean food. A self completed questionnaire survey of 639 elementary school students in Seoul was undertaken. A survey questionnaire consisted of two parts including demographic backgrounds, children's consumption pattern and preference of Korean rice cake. A likert scale of one to five was used to determine the childrem's preference of Korean rice cake. Statistical data analysis was done using the SPSS/PC program for descriptive analysis and $x^2$ test. Approximately half of the participants were male (51.5%) and 5-degree year (50.7%) students. 77.2% of respondents were nuclear families. The results of eating frequency rate showed that 57.1% students had Korean rice cake once a month followed by once a week (18.8%), once per two months (12.2%) and once per six months (10.5%). The major reasons for having Korean rice cake were good taste (55.2%), healthy food (22.3), our traditional food (17.3%), and etc (2.2%) in order. Average children's preference score of 14 Korean rice cakes was $2.82{\pm}1.59$ out of 5, with the highest score of 4.30 for Songpyun and the lowest score of 1.06 for Bukumi.

• 식품과학과 산업
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• 제53권1호
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• pp.92-100
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• 2020

Recently, a lot of consumers in the United States are trying to find out the diverse Asian foods due to the raw material used,sauce,flavor,taste, and cooking philosophy. Asian fare has boomed up in the past decades at restaurants and retail food markets. These phenomena are considered to continue since many Americans become more cautious for health since they believe the traditional Asian foods are better for health than European, Latin, and traditional American diets. The increase of Asian population in America also induce the increased consumption of Asian foods, and those who traveled and tasted Asian foods during their journey want to take Asian foods after back home. Several sauces including gochujang, ramen, and seaweed snack are examples of Asian foods consumed in a large quantity. Many Asian food and material suppliers are trying to pioneer and penetrate American food market with exotic multifaceted Asian cuisine.

• 한국식생활문화학회지
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• 제13권5호
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• pp.497-507
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• 1998

The purpose of this study was to investigate the perception and preference of 'Jook' among people to find the effective way of promoting consumption of Korean traditional 'Jook'. This survey was conducted in Seoul, Suwon, Pyongtaek area. Among 450 questionnaires, 363 responses were collected and were analyzed by SAS program. The results were as follows: 47% was male,33.1% were 20 to 29 years old and 45% were students. Age and sex were main factors influencing the perception and preference of 'Jook' Older generation and women liked 'Jook' the most. 'Potjook', 'Hobakjook', 'Dakjook', 'Hinjook' were mostly preferred in order. 'Jook' was eaten because of 'easy to digest', 'special treat', 'convenience food', and 'therapeutic purpose'. But taste was the most preferred characteristics selecting 'Jook' except 'Hinjook'. In developing 'Jook' to be consumed, diversity and convenience should be placed in the first priority.

• 한국식생활문화학회지
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• 제1권3호
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• pp.231-247
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• 1986

Age specific characteristics in Korean diet and their changes were analyzed with the demand model including the number of family members by age group as independent vasiables Urban household budget data, 773 household data in 1977 and 947 household data in 1983, was applied to the demand model. A series of F-test was carried out to set up the age groups by food item. The main results can be summarized as follows; 1. Food consumption patterns are remarkably different between 0-13 years old age generation and over 40 years old generation. The 0-13 years old generation reveals higher preference for milk, wheat product, fruit and milk and lower preference for rice and vegetable than any other age generation. This characteristics of the childhood diet has been formed In the generation born after 1970's and thus will be reserved as their generational characteristics. On the other hand, over 40 years old age group prefers rice and fish to fruit, milk and wheat product. Therefore we can conclude that over 40 years old age group maintains the traditional Korean diet pattern. 2. The preference for fish is low. in 20-30 years old age group than in any other age group and wheat product is Preferred highest in 6-13 years old age group of all age groups. Meanwhile the most remarkable change In food consumption pattern is shown in meats and vegetables. Namely in 30 40 years old age group the preference for meat has increased substantially and that vegetable has decreased to a great extent. 3. The declining per capita consumption of rice spreads like a wave to higher age. groups, but over 40 years old age group bas played an important role in reducing the decreasing rate of rice consumption. In order to restrain the declining rice consumption a special integrated food policy is required to induce rice consumption in less 30 years old generation.

• Journal of Nutrition and Health
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• 제39권5호
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• pp.460-466
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• 2006

To investigate the effects of dietary patterns on bone mineral density and its biochemical markers among Korean healthy college women for 2 years, 34 female college students were recruited through convenience sampling. Bone mineral density was measured using Dual Energy X-ray Absorptiometry (DEXA) twice at baseline and two years later. Osteocalcin and parathyroid hormone were measured in fasting serum and N-teleopeptides of type collagen (NTx) in urine. Dietary intake was assessed by 24-hour recall method 8 times with average 4-month interval. Dietary patterns with percent energy of each food group using cluster analysis were classified into two groups. The first cluster (n = 16) was characterized with high consumption of bread, snack, fast foods, beverage and considerable of rice so it was determined as 'Modified dietary pattern group'. The second cluster was characterized with high consumption of rice and kimchi so determined as 'Traditional dietary pattern group'. There were no significant difference of age, menarcheal age, body mass index but percent of body fat by pattern groups. The traditional group showed higher value of bone mineral density among lumber spine and all femur sites at baseline and 2 years later but it was not significant after adjusted for percent of body fat. Serum osteocalcin and urine NTx was higher among the traditional group at baseline than the modified group. There were similar proportions of carbohydrate:fat:protein between groups but significantly higher intake of protein, iron, vitamin A among the traditional group. In conclusion, there were two distinctive dietary patterns among Korean college women. There was difference of bone mineral density and its biochemical markers between two patterns. Further research would be necessary to explore the relationship between dietary patterns and health risks for larger-sized and various populations.

• 대한지역사회영양학회지
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• 제22권3호
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• pp.228-237
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• 2017

Objectives: The purpose of this study was to investigate the smoking status among adult workers, and current status of sugar intake. Methods: The survey included 500 men working in Gyeonggi-do from October to November in 2016. Questionnaire items covered their age, working status, smoking status, eating habits, eating behaviors, snack consumption status, habits and behaviors related to sugar intake. All data were analyzed by SPSS program (Ver. 23) and descriptive statistics was performed; a t-test, ${\chi}^2$ test, One-way ANOVA and Scheffe test were used for post-hoc test. Results: The study results showed that eating habits and behaviors of non-smokers were better than those of smokers. The frequency of daily snack consumption was the highest in smokers compared to and non-smokers. The smokers' favorite taste after smoking was 'Sweet'. The average score of sugar-related nutrition knowledge was higher in non-smokers compared to smokers. Non-smokers had better recognition of 'sugar reduction', and smokers were more likely to eat sweet foods, respectively. On the other hand, non-smokers could observe that they were trying to control themselves for health reasons. According to the results of the study, non-smokers showed better eating habits and dietary habits and consumed less sugar. Also, it was found that non-smokers tried to drink more water than beverages and refrain from eating sweets to reduce their sugar intake. Further, the most of the bread, coffee and beverages were also consumed at a lower frequency by non-smokers compared to smokers. Conclusions: This study results showed that smoking and sugar consumption were closely related. Therefore, adult workers should actively promote and learn so that they can maintain healthy and suitable dietary habits through reduction of sugar consumption.

• 한국식품조리과학회지
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• 제23권6호
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• pp.867-876
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• 2007

This study was performed to determine the attitudes of 397 housewives on the function, preference, eating frequency, and manufacturing procedures of traditional doenjang and traditional soy sauce by age in Seoul. The results of the study can be summarized as follows: 95.5% of the housewives recognized a necessity for traditional doenjang and soy sauce, and 88.7% of them considered traditional doenjang and soy sauce as being 'good for health', as compared to marketplace doenjang and soy sauce. Also, the proportion of those holding this view of 'good for health' increased with increasing age. The believed functions for traditional doenjang and soy sauce were 'anti-cancer effects' (87.1%), 'prevention of obesity' (51.1%), and 'prevention of constipation' (38.5%). The preference for traditional doenjang or soy sauce by those in their 60s (4.65, 4.45) was higher than by those in their 20s (4.05, 3.65). The frequency of intake for traditional doenjang increased with increasing age. The main reasons for frequently consuming traditional doenjang and soy sauce were 'good for health' (64.0%, 59.2%) and 'delicious' (58.5%, 57.1%). The main reason for not frequently consuming traditional doenjang and soy sauce was 'I have no traditional doenjang or soy sauce' (71.4%, 71.6%). About 39.5% of the housewives manufactured traditional doenjang and soy sauce at home. Those in their 60s (78.1%) manufactured more traditional doenjang and soy sauce than those in their 20s (25.0%), 30s (22.4%), 40s (37.7%), and 50s (52.9%).

• 한국조리학회지
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• 제8권3호
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• pp.231-247
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• 2002

Rice is staple grain of our people and at the same time it is major source of income for Korean farmers. But recently various problems in connection with rice arose such as declining consumption etc. for this reason not only government but also related agencies are discussing about expanding vice consumption. This study is an attempt to provide basic data required for developing rice food and method of cooking it as a measure for increasing rice consumption and far this purpose survey has been conducted on primary school students in connection with their level of recognition, preference far rice food as well as their understanding and their consciousness on issues related to this topic. In terms of level of recognition of rice food majority of students which were subjected to this study stated that either they knew names of about 39 types of rice foods shown or had experience of eating them. They also stated in answers to question related to dietary habit that they prefer rice foods. Their reply on taste of rice food was plain and neat. But it was found their level of recognition on our traditional rice foods such as Ssal Dasik (rice cookies), Ssal Jinbyung (rice cakes) and Buggumi (fried rice cakes) etc. was very low. In connection with questions on their understanding of rice and consciousness of problems related to rice it was revealed that more than majority of primary school students in this research had erroneous idea on reason for the need of our effort for expanding rice consumption. Accordingly in order to expand rice consumption it is necessary to develop educational program addressing subjects of cultural and nutritional effect value of rice, effect of rice consumption upon rural economy and its application to school education concurrently with persistent study in order to diversify rice food restaurants and to improve method of cooking.

• 한국콘텐츠학회논문지
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• 제14권11호
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• pp.944-954
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• 2014

이 글은 자본주의 사회에서 전통음식이 과거에 대한 "향수"를 자극하며 재창조되고 소비되는 방식에 대해 논의한다. 이 글은 사찰음식과 안동음식이 재탄생한 과정 등의 사례 분석을 통해 오늘날 전통음식이 상품화되는 과정에서 탈맥락화의 과정을 거친다고 주장한다. 또한 고대 중국 사회에서 채식문화가 불교문화의 일부로 인정받기 시작한 과정을 되짚으며 불교의 채식문화가 여러 환경요인에 의해 발명된 문화라는 점을 밝히려 한다. 고대 중국사회에서 채식문화가 불교사상을 전파하기 좋은 도구로 자리 잡았다면 오늘날 사찰음식은 불교사상의 전파보다는 상품화와 소비를 가능하게 하고 있다. 이 논문은 현대 한국사회에서 전통음식이 다시 인기를 끌고 있는 현상에 초점을 맞추어 이와 같은 현상이 현대 한국사회의 소비자들의 심리와 요구를 어떻게 반영하는가를 살펴본다. 그리고 현대 한국사회에서 각광을 받고 있는 전통음식 문화가 자본주의 사회 내에서 대항문화로서 자리매김할 수 있을지에 대해 논의한다.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.447-457
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• 2006

In this study, a survey was conducted to analyze the preference and conditions of consumption. A survey of 299 housewives from Seoul and the metropolitan area analyzedthe preference and the conditions of consumption, the general backgrounds and the actual state of diet and health management. According to the survey on the preference of Codonopsis lanceolata, 52.8% answered a traditional market place as the place they most commonly purchased Codonopsis lanceolata. When purchasing Codonopsis lanceolata, 49.2% purchased unwashed. For the frequency of intake, 38.5% of the housewives surveyed answered 1-2 times per year and 38.5% perceived Codonopsis lanceolata a very healthy food. Among the subjects, 46.2% answered their spouse as the person who most likes Codonopsis lanceolata in the family. Regarding the question of why they preferred Codonopsis lanceolata, 39% answered because it was healthy., compared to 36.0% who answered high cost as the reason why they did not prefer Codonopsis lanceolata. Codonopsis lanceolata preference showed a notable difference according to age, average income, interest in health, and intake frequency (p<0.01).