• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.554-563
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• 2012

The object of this research is to analyze and classify the preference on Korean traditional desserts by age groups. More women than men were observed to have a healthy diet. In addition, with regards to age, children and young people were founf to have a healthier diet than the median age. Women showed a preference for dessert more so than men. Both men and women showed to eat dessert when reminded, and the young, as well as middle-aged were found to eat dessert often. Korea sign a survey on the traditional dessert, like rice cake, were the preference for women, whereas men were fixated in soft drinks, fruit punch and Schisandra chinensis fruit punch with Rhododendron. Young people liked rice cakes, while the median age liked chajongryu hangwaryu. In soft drinks, fruit punch and watermelon Sikhye was preferred by two of the young, while the middle-aged preferred baesuk and Schisandra chinensis fruit punch.

• The Korean Journal of Food And Nutrition
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• v.8 no.4
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• pp.293-300
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• 1995

This study was carried put to investigate the preference and consumption of Korean traditional foods. Questionnaires were completed by 210 academic female high school students and also by 210 vocational female high school students. The family income of academic high school students was significantly higher than that of vocational high school students and the family size of academic high school students was lancer than that of vocational high school students In the food consumption, academic high school students are broiled foods more frequently and vocational high school student ate noodles more frequently. Academic high school student showed a higher average in the preference of salted sea foods than that of vocational high school students. In the intake of salted sea foods, academic high school student had a higher intake frequency. The preference and intake frequency of salted sea foods increased significantly with their family's income. Also academic high school student showed a higher average in Korean traditional food knowledge. And this knowledge increased significantly with their family's income.

• Preventive Nutrition and Food Science
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• v.7 no.2
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• pp.207-214
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• 2002

Food preference of children may be determined by various lifestyle and environmental factors. This study evaluated the effect of rural or urban inhabitance, cooking methods, and frequency of exposure to vegetable dishes on the acceptance of vegetables by 452 fifth grade children. The subjects were students utilizing meal service in public elementary schools in Boryeoung-city, Chungcheong-nam-do (urban); Cheolwon-gun, Gangwondo (rural); or Pocheon-gun, Kyeonggi-do (suburban). A survey was used to determine the preference of students for 59 foods containing vegetables as a primary ingredient, and categorized by fat content (high, low, or intermediate). Children with working mothers and those living in urban areas tended to have less preference for vegetables than their counterparts in rural areas or with mothers who remained at home. Preference for vegetable foods was correlated with the frequency that vegetable foods were prepared by mothers. Vegetable dishes with a high fat content were preferred over those with low or intermediate fat content, except far soup. This study suggests that children who live in urban areas and whose mothers work outside of the home may be predisposed to nutritional deficiencies due to poor acceptance of vegetable foods, and that all children may be at risk for over-consumption of dietary fat, due to a preference for high fat foods.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.481-490
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• 2006

This study was performed by questionnaire to investigate the preference and satisfaction on the menu of school foodservice of high school students. This study aims at providing useful information to establish subdivided menu developing direction. The subjects were consisted of 637 high school students(435 males and 202 females, 5 direct type schools and 5 trust type schools) in Gyeongju area. The results of this study were: The preferred school foodservice menu of subjects was 'seasoned roast chicken', 'steamed pork rib', 'beef rib soup', 'yogurt', 'sandwiches', 'boiled rice with assorted mixtures', 'boiled rice', 'watermelon', 'spaghetti' in that other. On the other hand, the preference for 'spinach soybean soup', 'steamed Mideodeok', 'boiled lotus root', 'roasted sweetpotato stalk', 'chopped and seasoned cucumber' was very low. Males favoured rice and meats, while females liked better noodles and vegetables. Direct type foodservice students' preference scores were higher than those of type foodservice students in side dish menu categories. The preferred and satisfied menu of subjects was meats and sweet foods, and but the preference and satisfaction for vegetables and tough foods was very low.

• Journal of Nutrition and Health
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• v.18 no.2
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• pp.155-166
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• 1985

This study was carried out to compare the nutritional status with food preference of subjects in eight constitutional groups on the view point of constitutional medicine. The constitutions of 124 college women was classified by Kwon's theory. Food preference of the subjects was surveyed in accordance with the suggested foods for each constitution and the health status was investigated by Cornell Medical Index. The following determinations were also made to compare food preference score with the nutritional status : Hb, Hct, WBC, serum levels of albumin, protein, IgG, IgA, IsM, $C_3$, Triglyceride, cholesterol, and total lipids, and lipoprotein fraction ratio. The distribution of the constitution revealed that Jupito individuals accounts 51.6%, the most followed by ; Saturno, 21.8%: Hespero, 10.5%: Jupita, 8.1%: Hespera, 3.2%: Mercurio, 3.2%, no subject belonged to satura. There were no difference among constitutional groups in food preference score, health status and the values of most blood components. Only significant difference was that the percentage of mental complaints in Mercurio was lowest and serum IgG level in Jupito was the highest among groups. Correlation between values of blood component and food preference score shows variety of different trends. However, the results suggested that the better food consumption of the subjects was in accordance with the suggested foods for the constitution, the better the nutritional status of the subjects was.

• Korean Journal of Community Nutrition
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• v.11 no.4
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• pp.520-533
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• 2006

The purpose of this study was to investigate satisfaction and preference for current military meal service and food behaviors and food habits of some military personnel in Chunchen and Wonju of the Kwangwon area. The results are as follows. In the anthropometric survey, average height of the subjects was 175.03 $\pm$ 5.30 cm, average weight was 69.15 $\pm$ 7.74 kg. As a result of surveying satisfaction in the current food service, an item high in satisfaction was adequacy of serving hours, whereas an item of low satisfaction was diversity of menu. The item of food service improvement needs of the subjects were in order more variety of menu, nutrition, preference, sanitation, cooking method. As a result of surveying eating behavior of the subjects, most items were high medium response. They preferred soju and relish and also they liked the bokkum cooking method. As a result of surveying food habits of the subjects, items of good habits were regularity of meals, marginal meals, diversity of food intake, dairy and dairy products, avoiding too exciting meals and natural food diet; whereas, items of bad habits were fast food intake, alcohol, smoking, carbonated and caffeine beverages, skipping breakfast. snacks, fatty food intake, yellow or green vegetable intake and fruit and seaweed intake. Following is the result of a survey on the preference of meals by cooking method serving the current military meal service. They liked one-dish meals such as Bokkeumbap, Bibimbap, Tteokguk, whereas, they disliked curryrice, Jajangbap. In case of soup, they liked soup made from meat better than vegetable soup or soup made with fish. Also they liked pot stem better than soup. Generally they liked meals containing meat in most cooking methods. These results suggest that continuous and practical nutrition education to change food habits in military life are necessary to Prevent chronic disease with increasing age.

• Journal of Nutrition and Health
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• v.32 no.3
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• pp.259-267
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• 1999

This study was conducted to investigate to the effect of weaning food-feeding methods on Preschool-Children's food habit, food preference and iron nutritional status for the subjects of 337 children, aged 18-60 months attending day care centers in Suwon and Seoul area. It divided the subjects into two groups according to the weaning food-feeding methods during their weaning period. One group(spoon-group) was defied as one had used to spoon over two times a day for 5 months and the ohter group (bottle-group) as one had used to bottle over two times a day for 5 months in weaning periods. All of the data were analyzed based on the weaning food-feeding method, mainly using bottle or spoon during their weaning period. The study results are summarized as follows. 1) 44.2% of the mothers mostly used bottle and 46.6% of them mostly used bottle to feed weaning foods. Age difference between the two groups was not found. 2) The numbers of daily consumed foods were significantly more higher in the spoon-group than the bottle-group and the amount of daily milk consumption was more higher among bottle-group. 3) Both of food intake frequency and food preference scores of the spoon-group were significantly higher than food intake frequency and food preference scores the bottle-group. 4) Iron nutritional status assessed by Hb and Hct was low in general. Only 26-63% of the subjects at each monthly age were in normal range. The higher the children's age, the more were grouped in normal range, which was more evident among children of the bottle-group. 5) Mother's nutrition knowledge related to weaning was more higher among spoon-group than both-group. There results shows the importance of appropriate weaning food-feeding methods for Preschool-children's food habit, food preference and nutritional status especially iron nutritional status. Nutrition education for mothers with weaning aged children has to be stressed and related programs have to be intervened effectively.

• Korean Journal of Community Nutrition
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• v.27 no.1
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• pp.27-35
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• 2022

Objectives: The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference. Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors. Results: The degree of sodium reduction practice was significantly higher in salinity meter use (P < 0.001), low salt seasonings (P < 0.001) and efforts to make the foods as bland as possible overall (P < 0.001) in the restaurants participating in sodium reduction project than in homes (P < 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P < 0.05) and washing the salty taste and then cooking (P < 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P < 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P < 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P < 0.05) and much lower in nuts (P < 0.05) and fruits (P < 0.05) intake frequency. The high-preference group had a higher salty eating habit (P < 0.05), salty taste assessment (P < 0.05) and estimated sodium intake (P < 0.05) than the low-preference group. Conclusions: The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.123-131
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• 1998

The purpose of this study was to evaluate the preference trend of frequently served meals in the elementary school lunch program. Therefore, this evaluation was surveyed on frequently served meals in the elementary school lunch program in Inchon. Also, this study was surveyed on food preference using questionnaire including frequently served food items. Statistical analysis of data was completed using SAS program. The results of this survey was as follows: 1. Freqrenctly served foods were 56 food items including 5 boiled rice, 3 one course dishes, 10 soup & pot stewes, 10 fresh & boiled salads, 8 stirred fries, 7 stewes, 6 grill & fries, 3 kimchies and 4 desserts. 2. Students liked barley bab more than the other kinds of cooked rice. One course dishes were preferred most by the subjects. Among soup & pot stewes, fermented soybean paste stew showed lower preference than the other kind of stewes. Among fresh & boiled salads, fruits salad was the most favore, whereas, root of bellflower salad was the most hated. Among side-dishes by different preparation method, stir fries, stewes, grill & fries, kimchies, dessert were prefered most by the subjects. There were significant difference between male and female students for most given foods except soup & pot stewes. Female students showed higher preference for most given foods except fresh & boiled salads, kimchies, dessert than male students.

• Journal of Community Nutrition
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• v.8 no.2
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• pp.107-113
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• 2006

Sensory factors are important determinants of appetite and food choices but little is known about factors affecting taste acuity and preference of Koreans. Any factors causing deficits in sweet taste perception may lead to over consumption of simple sugar, which is related to several chronic diseases. This study was conducted to determine factors affecting sweet taste sensitivity and preference. Subjects were 30 government employees who were serving as school dietitians or in the area of public health while they were studying in the program for the qualification to become nutrition teachers. Sweet taste threshold and the optimally-preferred sweetness of omija jelly were determined by a sensory evaluation and general characteristics, health-related lifestyles, dietary habits and food preferences were determined using a self-administered questionnaire. For the subjects of this study, detection threshold concentration of sucrose solution was $0.184{\pm}0.06%$ and optimally-preferred sucrose concentration of omija jelly was $13.88{\pm}2.28%$ and there was no significant correlation between the sweet taste sensitivity and preference. Subjects who had higher(${\ge}4$ out of 10) physical or psychological stress and who had late getting-up time (after 7am) tended to have lower sweet taste threshold (higher sensitivity) than their counterpart. The sweet taste preference determined by optimally-preferred sucrose concentration of omija jelly tended to be lower in the subjects who eat slowly. Those who answered in the questionnaire to prefer sweet foods did have significantly higher optimally-preferred sucrose concentration of omija jelly. Further research is required to determine whether decreased sensitivity and increased preference for sweetness can increase the actual intake of simple sugar. (J Community Nutrition 8(2): 107 -113, 2006)