• Korean journal of food and cookery science
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• v.8 no.1
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• pp.49-56
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• 1992

This study aims to get basic datea on the usual dietary forms of many korean families bringing up either elementary, or junior high or senior high students. Our interest is focused on which factor is decisive in shaping their diet, which way of cooking is preferred and how the korean traditional way of diet is preserved. 407 of housewives of suweon city answered the questions, and the result shows that more than half of them (54.1%) decide the contents of their diet according to their husbands’ taste 77.4% of them regard dinner as the most important meal. The number of side dishes are usually 3 or 4 (57.2%). In preparing their diet, 41% take account of ‘taste’ first, but for many of college graduate housewives ‘nutrition’ is the primary concern. As for main dish, cooked rice (55.3%), and soybean soup (66.1%) are preferred. Both meat and fish are commonly grilled. 83.1% of them enjoy dining out once or twice a month, and when they they dine out, korean-style restaurant is preferred (43.7%). The most frequently used processed food is ham (19.2%), and secondly, ramyon (17.8%).