• 대한영양사협회학술지
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• 제4권2호
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• pp.188-199
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• 1998

The menu planning is closely tied to the acceptability of the food and the satisfaction of the food service system to its client, therefore national school lunch program(NSLP) menu should consider the food preferences of the students. To provide appropriate information and guidelines about desirable NSLP menu planning, the comparison between the frequency of NSLP menus and food preferences of the students was performed, NSLP menus with cooking method of 776 meals were collected from 10 elementary NSLP schools in Seoul and Kyunggi province, and food preference data was surveyed with 1618 elementary school students from 4 NSLP schools in Korea in 1995. According to the cooking methods, NSLP menus served Kimchi(98.3%), rice(71.4%) and soup(71.1%) frequently. Based on the food groups, NSLP menus served vegetables most frequently(188%), followed by grains(101.4%), milk(100%), meat(57.3%), fruits(50.3%), and so on. By Spearman Rank Correlations analysis, the serving frequencies of vegetable side dishes(r=.33, p=.05) were positively correlated with the students' preference score. According to the cooking method, the serving frequencies of steamed dishes(r=1.0, p=.00), salads(r=1.0, p=.00), Kimchi(r=.85, p=.01) and rice one-dish meal(r=.80, p=.10) were positively correlated with the students' preference score. However, the serving frequencies of the main dishes(r=.13, p=.57) and soup group(r=.15, p=.57) were not significantly correlated with the students' preference score. Even though the serving frequency of fruit were negatively correlated with the students' preference score(r= -.80, p=.10). These results indicated that the NSLP menu planned the vegetable side dishes in accordance with the students' food preferences, but it planned the main dish, soup group, and meat side dish group discordantly. Therefore further efforts are needed to involve the preferred cooking methods for increasing the food acceptability. It could be used for the basic guidelines for menu planning of NSLP, and for the future improvement of NSLP in Korea.

• 한국식품영양학회지
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• 제19권4호
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• pp.482-495
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• 2006

The purpose of this study was to investigate the eating behavior and food preference of preschool children in day care facilities. Subjects of this study were 192 young children who lived in Sungnam city, Gyeonggi-Do. The results are summarized as follows: The parents reported that 34% of the children ate 'unbalanced diet'. And 16% of the children ate small portions of food. The parents picked up several reasons for their children's 'unbalanced diet' such as 'dislike of the tastes(29.2%), 'texture in the mouth(28.6%)', 'smell of food(18.2%)' Fifty-six percent of parents took 'to change the cooking methods' as the best way to make their children have good eating habits in their home. The highest score of preference among the children was noodles with bean sauce and kimbab for staple food, stews seaweed soup for soups and stews, bulgogi and fried chicken for side dish. The young children's preference score fur side dish made with meats were higher than made with vegetables. This study made a suggestion to parents of children ages 4 to 6 and to teachers in preschool that they prepare for foods made with vegetables.

• 한국식품조리과학회지
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• 제26권3호
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• pp.330-334
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• 2010

This study was performed to investigate the influence of seafood education on students' preferences and perceptions towards seafood menu items provided by school foodservice. The 62 representative menu items were selected from the complete menus provided by 10 high schools located in the Daegu Kyungpook area. Five hundred students were surveyed and 484 questionnaires were analyzed. The preference ($3.25{\pm}0.92$) of seafood menu items was not sufficiently high. The preference order of seafood menu items was rice > noodle > deep fry > grill> stir fry > seasoned dish > soup/stew > steam > pan fry > braise > fermented fish. Conversely, the most frequently provided menu items were soup/stew (31.34%), braise (18.06%), stir fry (15.61%), and seasoned dish (14.83%); the results showed no significant correlation between students' preference and the frequency with which the items were provided. Seafood education positively influenced the students' preference (p<0.001) and perceptions of the seafood acceptability (p<0.01), nutritional value (p<0.05), menu variety (p<0.05), diversity of cooking methods (p<0.001), cleanliness (p<0.001), and leftover amounts (p<0.01). However, more than half the students participating in this study have never received any type of education on seafood. Therefore, a practical program for seafood education should be developed to promote seafood consumption among young students.

• 대한지역사회영양학회지
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• 제22권1호
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• pp.53-62
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• 2017

Objectives: This study was conducted to identify factors that influence the consumption of temple food and to find systematic methods improving the popularization of temple food. Methods: A self-administered questionnaire was applied to 304 temple food restaurant visitors, including 232 local and 72 foreign individuals. The questionnaire was designed to investigate recognition, consumption, preference and popularization of temple food among restaurant visitors. Results: The study population consisted of 30.6% men, 69.4% women. 76.3% were Korean while 23.7% were foreigners. The responses on their impression on temple food contained the words, "vegetarian" (4.64), "plain and familiar" (4.19), and "good for dieting" (4.16). The most commont reason to favor temple food was its "mild taste" (63.0%) in the local group while foreigners preferred it because it is "good for health" (35.8%). The preferred kind of side dish of the local group was roasted dish (4.40), stir-fried dish (4.39), blanched vegetables (4.36), and food boiled with sauce (4.23); foreigner's high preference was for stir-fried (4.67), Jangachi (4.63), food boiled with sauce (4.56), and Buggak (4.55).. Most respondents thought that it is necessary to maintain the traditional form of temple food. While 43.5 percent of Koreans responded that "the five pungent vegetables" could be allowed, 62.8 percent of foreign respondents said it is permissible. Conclusions: A systematic approach to improve the temple food that reflects both foreign and local preference while maintaining its originality is necessary for its globalization. Furthermore, restaurants specialized in temple food should be expanded and promoted through effective marketing strategies that would make the cuisine easily accessible and spread throughout the world.

• 한국조리학회지
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• 제13권4호
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• pp.128-137
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• 2007

The objective of this study was to investigate the dietary behavior and preference of vegetable food and to provide preliminary data required for menu promotion for middle school students' proper diet habits for their health. A survey was conducted for one week(2007) in Kyounggi province(Ansan and Seoul). The result was as follows. Three times a day was the highest in the number of eating meals and boiled rice. In the preference of food items, the meat food was more preferred than the vegetable food. In case of vegetable preference, males were higher than females. Many students recognized one dish of vegetable food in their meals. 72.4% of students ate less than provided in the food service system. Also, 7% of students did not eat vegetable foods entirely. They have had 1/2 dish(35.2%) of Kimchi in their meals and only 10.6% of students didn't eat Kimchi at all. The reason that students ate vegetable provided was 'for eating rice'(47%). Also, the reasons that students do not eat vegetable provided were 'bad taste' and 'unfavorite vegetable'. The above results indicated that it was needed to understand the importance of vegetables and education about the nutrients of vegetables.

• Journal of Nutrition and Health
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• 제17권1호
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• pp.10-19
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• 1984

The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.

• 동아시아식생활학회지
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• 제10권4호
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• pp.321-334
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• 2000

This study was performed by questionnaire to investigation the nutrition knowledge, the recognition, the preference and the actual state of use of sea mustard. The subjects of this study were consisted of 901 people (426 males and 475 females) in the Daegu and Kyungpook area. The results were summarized as follows: The nutrition knowledge score of sea mustard was 11.1 for male and 12.8 for female, respectively. The recognition non sea mustard dishes showed a high mean value of 4.11 to "healthy food". 54% of the respondent liked sea mustard and favorite dish was in the order of soup, fresh, cold soup, Wrapped, salted, fried sea mustard. Soup of sea mustard was the best favorite dish, followed by fresh sea mustard, cold soup, wrapped, salted, fried sea mustard, in descending order. Soaking time of sea mustard was 11~20 minutes and its percentage is 31.1%, 39.6% of responders suggested ′good quality′ as facts that has been improved in the commercial sea mustard.

• 한국식품영양과학회지
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• 제31권2호
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• pp.315-321
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• 2002

대전시 초등학교 5학년 남학생 198명을 대상으로 체격에 따른 기호도의 타이를 조사한 결과는 다음과 같다. 1) 정상체 중군에서 밥을 선호하는 비율은 63.3%로서 저 체중군(34.9%) 과 과체중군(33.3%)에 비해 거의 2배 가량 높았다(p<0.001). 2) 조리방법중 튀김에 대한 선호율은 저체중군이 58.1%로 가장 높았고 과체중군이 48.6%로 정상군의 46.0%와 비슷한 정도로 나타나, 이상적 체형의 인지나 비만에 대한 사회적 불명예 같은 심리적, 사회적 요인이 식품기호도에 영향을 끼치고 있는 것으로 사료되었다. 3) 단맛, 짠맛, 신맛, 쓴맛, 매운 맛의 다섯가지 기본미에 대한 선호도가 체격에 따라 유의적인 차이는 없었지만 전체 조사대상자에서는 단맛(33.2%)보다 매운맛(56.5%)에 대한 선호비율이 높았으며 , 과체중군은 정상군에 비 해 단맛 선호비율이 높고 짠맛 선호율은 낮았다. 4) 17개 음식 군들의 기호도 점수 비교분석에서 유의적인 차이를 내는것은 없었으나 가장 높은 기호도점수를 보인 음식 군은 과체중군에서는 11개 음식군(음료류, 빵류, 우유류, 과자류, 구이류, 튀김류.전류, 찜류, 볶음류, 김치류, 무침.나물류, 장아찌류), 정상군은 6개 음식군(국수류, 떡류, 찜류(과체중군과 동일), 밥류, 탕.국.찌개류, 조림류), 저체중군은 유일하게 과일류가 각기 세군 중 상대적으로 높은 기호도를 나타내었다. 한편 가장 낮은 기호도를 나타낸 군은 과체중군은 2개군(떡류, 조림류)에서, 정상군은 3개군(과일류, 과자류, 구이류)에서, 저 체중군은 그 나머지 인 12개군(음료류, 빵류, 우유류, 튀김.전류, 국수류, 찜류, 곡류, 볶음류, 탕.국.찌개류, 김치류, 무침 .나물류, 장아찌류)에서 가장 낮은 기호도를 나타내었다. 과체중군의 경우 단음식, 고지방.고단백등의 고열량 음식뿐 아니라, 저 열량음식 등 다양한 식품군에서 다른 군에 비해 높은 기호도를 나타내었다. 반면 저체중군은 과체중군과 정반대로 음식에 대한 기호도가 전반적으로 낮았다. 5) 전체조사대상 음식들의 기호도를 비만도에 따라 선호음식 10위, 싫어하는 음식 10위를 조사한 결과 선호음식의 경우 저체중군과 정상군의 경우 순위는 달랐지만 10위에 선별된 음식들이 주로 과 (수박, 귤, 딸기, 복숭아, 바나나, 포도, 사과)과 음료수(사이다, 환타) 등 열량밀도가 낮고 수분함량이 높은 식품인 반면 과체중군은 햄버거, 돈까스, 튀김 만두, 샌드위치, 쇠고기 및 돼지고기 구이 등이 선호음식 10위내에 포함되어 정상군이나 저체중군보다 고지방.고단백 음식들의 기호도가 과체중군에서 높음을 확인하였다.

• 한국식생활문화학회지
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• 제21권1호
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• pp.17-30
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• 2006

This survey was conducted to find out the familiarity and preference of Chinese residing in Korea on Korean food. They were composed of Chinese students studying in Korea and Chinese staffs working at the Chinese Embassy in Seoul. About 65.60% of the respondents liked Korean food while 28.00% disliked it. The reason for liking Korean food was its taste. The frequency of having Korean food a week was 46.80%, which meant Chinese had Korean food quite often. Their interest in Korean food was derived from their own personal taste and food programs of mass communication media. The most familiar food was kimchi (90.40%), followed by bulgogi (89.60%), samketang, chicken stew with ginseng (75.60%) and bibimbap, rice with vegetables (74.80%). The the most favored dish was bulgogi (64.40%), which showed that bulgogi was the most representative dish to them among Korean dishes. The area where Korean food needed innovation, Chinese pointed out, was some changes in cooking. That is, traditional Korean food needs, although maintaining its original tastes, to change its preparation of spices catering to foreigners' taste.

• 급식외식위생학회지
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• 제2권1호
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• pp.30-35
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• 2021

This study was conducted to understand the perception and the usage pattern of egg dishes in university students. The questionnaires were collected from 200 university students residing in Seoul. The age group was 118 (59.0%) in 20s, 50 (25.0%) in 30s, and 32 (16.5%) in 40s and older. Also, 179 (89.5%) were undergraduate students and 21 (10.5%) were graduates. The result of food preferences in the overall survey was as follows: Meats and Poultry (4.46±1.03) > Seafoods (2.92±1.41) > Fruits (2.91±1.17) > Eggs (2.50±1.10) > Vegetables (2.21±1.17). The preference of foods using eggs as the main ingredient was as follows: Rolled egg (4.07±0.81) > Steamed egg (4.05±0.91) > Scrambled egg (3.83±1.03) > Rice omelet (3.77±1.03). The preference of foods using eggs as sub-ingredient was Egg in Ramyeon (4.11±1.08) > Fried egg over Bibimbob (3.87±0.91) > Sliced boiled egg in Naengmyeon (3.78±1.11). The preference of eggs as desserts was Egg tart (4.01±1.08) > Sponge cake (3.72±1.09) > Egg bread (3.63±1.13). The result of the frequency of eating eggs indicating that approximately two-thirds of university students consumed eggs more than 3 times a week. Although there was no significant difference, male students not only consumed eggs more frequently than female students, but also consumed a higher amount. In recent years, since one-person household in college students tends to increase, it is more important to save cooking time and food quality. Thus, the development and dissemination of various egg recipes should be prioritized for university students.