• Journal of the Korean Society of Food Culture
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• v.14 no.3
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• pp.189-202
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• 1999

The study was carried out from March to May in 1998 to compare the food habits and food preference of 391 men in Kyung Nam area who were between twenties and sixties. The summarized results are as follow: 1. The 30's were highest(173.8cm) and the 60's were lowest(168.3cm) in their average stature. The 30's were heaviest(68.2Kg) and the 20's were lightest(62.3Kg) in their average weight(P<0.001). Average BMI was highest in the 50's and lowest in the 20's. 2. Average food habit score of the subjects(4.08) was as low as belonging to the poor group and lowest was 20's. 3. The rate of not eating was highest in the breakfast and the subjects ate breakfast more as they were older(P<0.001). The serious problem of food habit was irregular eating time. The subjects ate in the more irregular time as they were younger. 4. 88.9% of the subjects preferred cooked rice and cereals as their main food, kimchi as their side dish and fruit as their eating between meals. 5. We found great differences in the kinds and number of drinkings subjects preferred as their ages(P<0.001). 20's preferred cider and cola. 30's, 40's and 50's preferred coffee and 60's preferred ginseng tea and citron tea. The rate of smoking was higher in 30's and 40's then in 20's and 50's. 6. 72.9% of the 20's and 16.7% of the 60's ate instant food more than 2-3 times a week. They ate Ramen most often because of its convenience. They ate out more as they were younger and preferred Korean food as their eating out menu. 7. The degree of preference in a sweet taste was highest in 20's and lowest in 40's (P<0.01) and the degree in the preference of a sour taste became lower as they were older(P<0.001). Only in the preference of a salty taste, we could find the difference of the BMI level. They showed high degree in the preference of a salty taste as the order of the over-weight group, normal group, under-weight group and fat group. They showed meaningful correlationship between the level of BMI and the degree of preference of a salty taste in 20's and 40's and between the food habit score and the level of BMI in 60's (P<0.05).

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.203-212
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• 2014

The purpose of this study was to estimate the preference, intake frequency and eating behavior for kimchi as well as analyze the differences by gender among fourth to sixth grade students (n=410) in a Chungnam region. Approximately 64% of the students liked the spicy taste of kimchi, 75.9% liked the saltiness, and 48.5% liked well-fermented kimchi. The disliking factors of kimchi were its sour taste (38.5%), strong scent (20.1%), and salty taste (15.4%). The most preferred type of kimchi was Baechukimchi, followed by Kkakduki, Yeolmukimchi, and Chonggakkimchi. Further, the most frequently consumed type of kimchi was Baechukimchi, followed by Kkakduki, Chonggakkimchi and Yeolmukimchi. Oisobaki, welsh onion kimchi, sesame leaf kimchi, Gatkimchi, Nabakkimchi and Baekkimchi were rarely consumed. About 34% of the students consumed 5 to 7 pieces of kimchi per meal, and 84.1% enjoyed eating kimchi, mostly because of its good taste (61.3%). The reason for not eating kimchi was because other side dishes are more delicious (30.2%). About 80% of the students responded that they prepared kimchi at home. Moreover, 74.3% of the students eat kimchi much more at home than at school. Improvements to be made for kimchi at school were as follows: less salty (34.9%), less spicy (27.6%), and sweet (22.5%). In conclusion, students enjoyed eating kimchi because of its good taste. Further, they showed preference for Baechukimchi, Kkakduki, and Yeolmukimchi and consumed them frequently. Because kimchi appears to be more preferred and more frequently consumed, it is necessary to develop a menu using kimchi along with the proper eating guidance for helping students consume various types of kimchi at school or at home.

• Korean Journal of Community Nutrition
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• v.20 no.1
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• pp.11-20
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• 2015

Objectives: The purpose of this study was to examine mothers' eating behavior and salty taste and its relationship to their preschool children's eating behaviors. Methods: This survey was conducted by self-report after getting permission from sixty one mothers who had preschool children. The questionnaire was focused on mothers' salty test and salt-related eating behavior of both mothers and their preschool children. Results: Comparison of eating behavior score between mother and their preschoolers showed that mothers' score was lower than their preschoolers' one. Salty foods with high preference and intake frequency by mothers and preschoolers were 'salted dry fish, stock fish' and 'soup, stew, noodle soup'. In addition, there were strong positive correlations between preference and intake frequency on most of the salty food items. Intake of Ramen soup was significantly different (p < 0.001) between the two groups. Preschoolers ate less ramen soup compared to their mothers. Conclusions: Overall results showed that preschoolers' dietary behavior was better than the mothers' one. However, preschoolers' dietary behavior was significantly influenced by their mothers. Therefore, mothers should have an appropriate eating behavior in order to have a positive influence on their children's eating habits. In addition, the results suggested that proper nutrition education is needed for mothers of preschool children.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.432-438
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• 2001

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added cabbage kimchi by Koreans and Japanese. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. Sensory evaluation of kimchi was tested by Koreans or Japanese whose ages vary from 30 to 50 years old and each group had 25~30 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th was evaluated. Saltiness of kimchi was 1.5~2.1% through the fermentation period and pH of kimchis was decreased from pH 5.4~5.6 to 4.3~4.4 during the fermentation. The sensory evaluation of Toha-jeot added cabbage kimchi by Koran and Japanese showed the differences in evaluation as the fermentation proceeded. The color, texture and overall preference of Toha-jeot added cabbage kimchi fermentation for 10th days was scored significantly high by Korean group while the score for the savory taste was increased as the fermentation proceeded. The hot taste preference of Toha-jeot added cabbage kimchi fermented 18th days scored significantly high and also increased as the fermentation proceeded by Japanese group. The overall preference of Toha-jeot added cabbage kimchi by Japanese group was higher than that of control cabbage kimchi tested at 10 and 18th days fermentation.

• Journal of the Korean Home Economics Association
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• v.44 no.10
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• pp.67-77
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• 2006

This study was performed investigate eating behaviors and their association with obesity in Korean elderly people. A total of 9,408 (male 4,487, female 4,921) Korean adults aged 40 to 69 years were interviewed and examined from May 2001 to Feb 2002. The subjects were classified into 4 weight status groups based on body mass index (BMI, $kg/m^2$): under weight, BMI<18.5; normal, $18.5{\leq}BMI\leq24.9$; overweight, $25.0{\leq}BMI\leq29.9$; obesity, $BMI\geq30.0$. Anthropocentric parameters, eating behavior, and preference of cooking method and taste were examined. In male, distribution of weight status by BMI was under weight 2.4%, normal 58.1%, over weight 36.7%, obesity 2.8%. As the BMI increased, the rate of skipping meal, snacks, and eating out were increased and the rate of eat alone was decreased. When compared according to the weight status by BMI, the frequency of the steamed, roasted, fried, seasoned, and soup intake rates were increases in the cooking methods and preference of greasy taste was increased by degree of obesity. In female, distribution of weight status by BMI was under weight 1.4%, normal 52.8%, over weight 38.6%, obesity 7.2%. There were differences in the rate of eating out, snacks, the frequency of fried food intake rates, and preferences of salty, hot, greasy taste according to the weight groups by BMI. In this results, we suggests that keep regular meal and keep away from the high-fat, salty, stimulative foods for prevent and administer the obesity in Korean adults meal and female.

• Journal of the Korean Home Economics Association
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• v.37 no.12 s.142
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• pp.69-78
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• 1999

This study was desingned to investigate the relationships between bone mineral density(BMD) of the lumbar spine($L2\rightarrowL4$) and menopausal symptoms, health conciousness, bone health status, activity intensity, preference of food saltiness in 41 postmenopausal women. Lumbago was main menopausal symptom, and BMD of the subjects with lumbago was significantly low compared with BMD of the subjects without lumbago(p<0.01). BMD of the subjects who felt healthy was significantly higher than BMD of them who felt inbetween or weak(p<0.05). BMD of the subjects who had good bone status of the lumbar spine was significantly higher than BMD of them who had bent lumbar spine or experienced bone fracture(p<0.001). BMD of the subjects who were active was significantly higher than BMD of them whose activity was moderate or sedentary(p<0.05). BMD of the subjects who preferred very insipid taste was significantly high compared with BMD of them who preferred insipid, moderate or salty taste, and BMD of the subjects who preferred very salty taste was significantly low(p<0.01). This study suggested that decrease of BMD of the lumbar spine was significantly related to lumbago, bone fracture and bent lumbar spine. And when they were active and not preferred salty taste, bone loss of the lumbar spine was decreased.

• The Korean Journal of Food And Nutrition
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• v.32 no.1
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• pp.11-26
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• 2019

The objective of this study was to reduce the waste rate of onion peel, which has excellent functionalities, and to promote its industrial utilization. The methodology involved preparing beef jerkies using liquid seasonings with 0% (OPE0), 50% (OPE50) and 100% (OPE100) onion peel extract (OPE) of domestically produced onion, respectively; and assessing their antioxidant activities and quality characteristics. As the amount of added OPE increased, the contents of crude protein and crude ash increased, while those of crude fat decreased. As for color values, increase in the amount of added OPE led to increase in L value and b value, but decrease in a value. The measurement of mechanical texture showed that hardness and cohesiveness decreased as the amount of added OPE increased. TBARS (thiobarbituric acid reactive substance) content decreased as the amount of added OPE increased. And the amount of added OPE increased, all the antioxidant activity of beef jerky increased. Acceptability test showed the highest preference for OPE50 with regard to flavor, taste texture and overall acceptability. Quantitative descriptive analysis (QDA) showed that increase in the amount of added OPE led to increase in meat color, salty taste, sweet taste, meat flavor and chewiness and decrease in off-flavor. According to principal component analysis (PCA), OPE50 and OPE100 had high levels of the sensory attributes that increase preference-such as meat color, salty taste, sweet taste, meat flavor and chewiness. Based on such results, it was established that 50% is the optimal mixing ratio of OPE for preparing a beef jerky of high preference that also has excellent quality characteristics and antioxidant activity.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.684-691
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• 2002

The objectives of this study were to determine the consumption pattern and importance of Kimchi in our meals, and the preference of Kimchi. The 77.0% of the housewife respondents were preparing Kimchi at home. The reasons for not making Kimchi were ‘don't have time’(39.4%), ‘don't know how to make Kimchi’(18.2%) and ‘don't eat much’(18.2%). The amounts of daily Kimchi intake of the respondents were ‘less than 50g’(42.3%) or ‘50-100g’(29.8%). They are Kimchi because it was ‘delicious’(48.4%) or ‘habitual’(39.5%). The 70.0% of the respondents answered that Kimchi was important in each meal. The most respondents favored ‘moderate’ in the degree of fermentation(48.1%), hot taste(65.0%) and salty taste(72.4%). As the age of the respondents increased, they favored less sour, less hot and less salty taste. Baechu Kimchi(4.15), Chonggak Kimchi(3.89), Dongchimi(3.85), Kkaktugi(3.74), water Kimchi(3.67) were preferred by the respondents. The 73.97% of the respondents preferred Kimchi Jjigye. The 10- to 19-years old respondents preferred Kimchi Jjigye(52.8%), Kimchi pan cake(24.5%) and fried rice with Kimchi(17.0%).

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.357-366
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• 1995

This study was undertaken to investigate college students' perception and preference of Korean traditional foods during November in 1994. 493 students in Taejon area were asked to fill out the questionaires. The collected data were analyzed by SAS package. The average height and weight were 173.04 cm, 64.46 kg for male and 161.73 cm, 49.33 kg for female. Students living their own home were 48.8% and self-lodging students were 30.2%. Male have a meal for hunger and female for pleasure (p<0.002). They choose their foods based on the taste (84.6%) and nutrition (8.2%). 85.5% of students prefer Korean traditional foods. Most students think that the Korean traditional foods should be succeeded and developed. However, they want the taste of Korean traditional foods to be changed for their preference. Kimch'i is the most favorate fermented foods. The fermented fish products and jang-atchi are the most unfavorate ones. They don't like too salty taste and strong smell of the Korean fermented foods.

• Journal of Nutrition and Health
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• v.49 no.1
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• pp.36-42
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• 2016

Purpose: This study was conducted for comparison of salty taste assessment, salty taste preference, high-salt dietary attitude, and high-salt dietary behavior by stages of behavior change among school-aged children and adolescents. Methods: A total of 1,595 students (1,126 school- aged children, 469 adolescents) from 43 elementary schools and 17 middle and high schools in Daegu were tested using salty taste kits and surveyed using questionnaires on stages of behavior change, high-salt dietary attitude, and behavior. Results: Adolescents showed a significantly higher result for salty taste assessment than school-aged children (p < 0.01). In salty taste assessment, the students of pre-contemplation stage (n = 498) and contemplation stage (n = 686) showed higher scores than students of action stage (n = 351) and maintenance stage (n = 60). Regarding the salty taste preference, students of maintenance stage preferred the lower two samples (0.08%, 0.16%) and students of pre-contemplation stage preferred the higher two samples (0.63%, 1.25%). High-salt dietary attitude scores and dietary behavior scores were highest for students of pre-contemplation stage and were lowest for students of maintenance stage. Conclusion: Salty taste assessment, high-salt dietary attitude, and high-salt dietary behavior were significantly different by stages of behavior change among school-aged children and adolescents. This study suggests the need for examination of the stages of behavior change before nutrition education for effective education.