• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.531-544
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• 2009

This study was conducted to survey multiple factors of aversion to vegetables and preferences for vegetable-related recipes in school meal services among elementary school children in order to help develop various menus and recipes for school meal services. Questionnaire survey was carried out with the study subjects, who were 401 children in 6th grade attending elementary schools in Chonnam and Kwangju metropolitan regions. Results from the survey can be summarized as follows: 65.1% of respondents answered they try to eat vegetables and other namul side dishes served in school meal service for health. As for the frequency of taking vegetables and namul side dishes out of daily meals, 47.4% of respondents chose 'once or twice'. The reasons for aversion to vegetables in boys were taste and cooking method, while girls were taste and feeling between teeth. In boys there were no differences between regions of Kwangju and Chonnam but the tendency of aversion to vegetables was significantly high in girls. As for the aspects of vegetable aversion of subjects, 46.9% of respondents took up 'black & purple' in the unfavorable color of vegetables. 49.1% in 'bitterness' and 39.2% in 'greasiness' were in terms of the aversive taste of vegetables. The aversive vegetable recipes were 58.6% in 'raw & seasoned' and the unfavorable feeling of vegetables were 53.1% in 'squashiness'. There were differences between regions of Kwangju and Chonnam with boys in color and cooking method in girls. Results from the survey on their preferences for vegetable recipes showed that leafy vegetables like crown daisy (raw/slightly seasoned) and pak choi (broth/pot stew) fell to the most aversive category, while bean sprouts (broth/pot stew) were chosen as the most favorable one. Among root vegetables bell-flowers were found to belong to the least preferred recipe, while potatoes were proven to be most preferable in terms of recipes. As for fruit vegetables and other vegetables, all respondents didn't like 'fatsia shoots' vegetable and it's cooking method and they preferred 'green pumpkins (broth/pot stew)'. In respect of mushrooms, enoki mushroom (broth/pot stew) was found most preferred and had high tendency of preferences in boys and girls in Kwangju compared with Chonnam region. The study results indicated that respondents did not show big differences in factors influencing them to be averse to vegetables and their preferences for vegetable recipes depending on regions. In order to have high preference and intake in children's diets, it needs to study in reform of menu about using namul or vegetables mixed with meats and fruits that children preferred or applying roasted and fried other less than namul.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.457-463
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• 1995

This study was undertaken to investigate the knowledge and the use of Korea traditional basic side dishes, Jangachies, by housewives. Among the 58 kinds Jangachies, the most well-known Jangachies (above 80% of subjects) turned out to be Perilla leaf, Red pepper leaf, Garlic, Young stem of garlic, Green red leaf, Cucumber and dried Radish Jangachi in the order. In cooking experience of Jangachi, 40% of subjects in Perilla leaf, 28.0% in Green red pepper, 24.8% in Garlic and 24.1% in Red pepper leaf Jangachi have cooked frequently. The proportion of subjests who has bought the marketed Jangachi products were 51.6%. Major problem of that products was pointed out for a sanitary condition, high price and poor taste. If marketed Jangachies were improved over the aspects, the proportion of subjects who would buy the products was 76.2%. The frequency of Jangachi intake was very low on a average due to too salty taste and the difficulty in preparation. The older in age, the more in interest level for Jangachi (p<0.05). 39.6% of subject have had preparation ability of Jangachies. With increasing age (p<0.01), decreasing education level (p<0.01) and those who live in rural area (p<0.05), preparation ability of Jangachi tended to be higher.

• 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.

• Journal of the Korean Dietetic Association
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• v.9 no.1
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• pp.47-56
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• 2003

Currently, dietary life in Korea is rapidly changing. New food from other countries introduced to the diet with changing economic and social environment. The number of meals away from home is increasing. Also, number of students who served by the school food service are increasing. In this paper, the menu in the school food service are compared between 1995 and 2001. Analysis was done to see changes in the use of Korean traditional foods. Between July, 2001 and August, 2001, by mail 103 schools were surveyed to analyzed menu. Menu from 2001 survey are compared with menu from 1995 survey. The results are following; 1) New menus are introduced in 2001 compared with 1995. 2) The number of menu using animal foods are increasing in 2001. 3) Among cooking methods, stir frying, and deep frying, are used more in 2001 than that of 1995. 4) The number of Korean dish served are decreased in 2001. 5) Students favorite dish are changed. Students like dishes cooked with deep frying method and western foods. With these results, menu of school food services become more westernized and using more frying methods because of students' taste preference. These trend are not recommendable for the students health, because it is known that Korean traditional dishes are more healthful. There should be more research and effort to keep Korean tranditional foods in the menu of the school food service for students health.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.726-735
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• 2015

The purpose of this study was to investigate the perception and preferences relating to Korean fast food among students of the College of Hotel management in Germany and utilize the analyzed data as baseline data for globalization of Korean food. A total of 74 students with food-related majors were asked to complete a survey after cooking and tasting seven different kinds of Korean dishes themselves. Exactly 97.3% of students reported that even though they never tried Korean food before, that Korean food is uncomplicated and interesting to cook, very healthy with abundant vegetables and rice, and suits their palate. Regarding the seven dishes of Korean food, the students stated that Gimbab is most suitable for fast food and sorted Japchebab, Gunmandu, Bulgogidubbab, Makjeok, Bibibguksu, and Musaengche, in descending order, regarding globalization of Korean food. Gimbab and Gunmandu both received the highest scores for being the most preferred Korean food. As students indicated Korean food as a dish they would like to cook again, recommend to friends and familyies, and buy if sold in Germany, this survey suggests that Korean food can be a competitive fast food in Germany.

• Journal of the Korean Home Economics Association
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• v.42 no.3
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• pp.17-26
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• 2004

This study was conducted to investigate the perception and usage of Bizi through a survey. The subjects of this study consisted of 49.5％ males and 50.5％ females in the Daegu area. The main results are as follows : about 85％ of the participants preferred Bizi owing to good taste but others didn't like it owing to bad taste. The older generation have liked and eaten it rather than the young. Responses to the 13 questions about Bizi were measured on a 5 point Kikert scale. The item 'Bizi is traditional food' was received the highest point but 'Bizi is delicious' earned the lowest. Furthermore, there were certain significant differences according to the age of the consumer. Dishes using Bizi as the main ingredient were listed according to perception as follows: Bizi-Chigae, Bizi-Bindaeduck, Bizi-Jun, and so on. About one half of the subjects knew how to make Bizi and 40.4％ of them inherited the recipes from their mothers. Prospects for Bizi consumption showed differences according to the type of generation. About 50.0％ said the plan should be 'suggested cooking methods' and 'made of good quality domestic soybean' for the purpose of better improvement and extention of consumption.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.410-415
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• 2010

Banchandeungsok is a book written by a person who lived in the Cheongju area located in northern Chungcheong Province. The literature is regarded as a useful source for showing types of local food in the 1910s, so it was purchased by the National Folk Museum in 2007. The writer categorized dishes described in the recipe section of the book into side dishes, snacks, rice cakes, drinks, and miscellaneous. Following this, each category was distinguished by the name of the dish, the main material, the side material, and the cooking method is presented in tables. Thus, the food culture of Chungcheong Province was arranged based on the above categorized contents. The material from the product and the outside which grow spontaneously divided with the product which flows. The case which is a product the outside, went through what kind of process and could flow toward Sangshin village in Cheongju area probably, to observe tried. The area and time were clear Eumsikdimibang and Gyuhapchongseo Jusigui with comparisons. So tried to observe the time of 1910's Cheongju area culture Dietary life time and a regional feature.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.116-123
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• 2006

This study was carried out to examine Korean housewives' preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of four mushroom dishes. The data were collected from 713 subjects in various age ranges. The housewives ate mushrooms because of their healthfulness. Frequency of eating mushroom was related to preference of mushrooms. Frequency of eating mushroom was also influenced by intake of balanced diet, healthfulness of current diet, and application of nutritional knowledge. Mushroom dishes were considered nutritious (72.4%), easy to purchase (55.7%), easy to cook (63.7%) and expensive (36.3%). Mushroom was also considered superior to other vegetable in nutrition and taste but evaluated inferior to other vegetable in aspects of high price and limitation of variety. Intake of balanced diet, healthfulness of current diet and application of nutritional knowledge were influenced by the level of nutritional knowledge. Korean housewives liked mushroom but they didn't recognized the value of mushroom as a source of Vitamin D well. Introducing various cooking methods and nutritional informations are suggested to use mushroom diversely.

• Journal of the Korean Society for Library and Information Science
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• v.47 no.1
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• pp.15-37
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• 2013

The purpose of this study is to develop a faceted classification that enables the conceptualization and the organization of Korean food information. 23,470 terms were collected, categorized, and analyzed from the table of contents in 776 monographs and directory headings in portal sites related to Korean food. In order to develop the Korean food classification, common properties were analyzed in the process of categorizing terms. Then basic facets and subfacets were defined and assigned, and hierarchies among facets and concepts, citation orders, and notations were decided. As a result, the classification scheme consisted of 16 basic facets and 85 subfacets. The citation order of facets was proposed in order of Personality facet (kinds of dishes), Matter facet (materials, cooking utensils/equipment/containers, and nutrients), Energy facet (cooking processes and techniques, eating sense, type of cooking, table services, and agents of cooking), Space facet (countries/ethnic groups/geography, and eating places), Time facet (situation/purposes, season, time of meals, periods, and ages). The result of this study will be used for organizing, searching, retrieving, and providing Korean food information effectively around the world. Also, it will provide a foundation for developing subject-oriented classification using facet analysis in other disciplines.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.44-50
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• 1995

In order to investigate the mechanical and sensory characteristics of dried Lentinus edodes, raw Lentinus edodes, Pleurotus ostreatus and Agaricus bisporus by various cooking methods, texture measurements and sensory evaluation were performed. And the results were summarised as follows. Hardness, cohesiveness, springiness, gumminess and chewiness of those mushrooms, except the cohesiveness and springiness of Pleurotus ostreatus head, showed significant differences depending on the cooking methods. Microwave heating of mushrooms, in general, give high values in mechanical characteristics measurements. As a results of sensory evaluation, salt water blanching turned out to be the most preferred cooking method among blanching, steaming, microwave heating. The mushroom dishes were preferred by the panel in the order of Jungol, Hoi, Fritter, Saute and Jun.