• 한국식생활문화학회지
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• 제37권2호
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• pp.133-142
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• 2022

The purpose of this research was to examine the preferences of five traditional Korean drinks and analyze the factors affecting the preferences of children aged 7-12 in Korea, Vietnam, and China. The samples used in a sensory test were omija-cha, yuza-cha, sujeonggwa, sikhye and misutgaru. The test was performed to examine the overall, appearance (color), odor, taste and mouth-feeling and a sweetness intensity using 5 point hedonic scale (1=dislike extremely, 5=like extremely) and, check-all-that-apply (CATA) method was performed to determine preference and non-preferences factors. The preference of all samples except sujeonggwa showed significant differences in all items of the preferences (p<0.001). Almost items of the preference was rated more than 4 points in Chinese and Korea children. The sweetness intensity showed also significant differences in all items of the preferences except sujeonggwa (p<0.001), and evaluated as not sweet-appropriate with the score between 2 and 3 points. Sweetness, color, mouth-feeling, familiar flavor and healthy feeling was selected for the factors affecting the preferences. In conclusion, the result of this study determine the preferences and the affecting factors for the traditional Korean drinks in children of Korea, Vietnam, and China.

• 한국식품조리과학회지
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• 제15권5호
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• pp.524-532
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• 1999

This study was carried out to obtain information about preferences of the meat food in 491 Koreans including the ones living in New Zealand. General preference for the meats was not significant differences according to sex, monthly income level, residing area, marriage status and family number. Degree of preferences for the meats which have consumed commonly such as beef, pork and chicken showed relatively a high tendency, but the meats such as goat, lamb, deer and turkey were very low in preference score. In the meats cooking style, most subjects preferred Korean style followed by Chinese and western style. The younger had a high score than the older inpreference of the processed meats. The meat foods subjects preferred were Tzeams, Kui, Tangs, cutlets and Tangsuyuks. There were not significant differences in preferences for the meats between Korean living in domestic and New Zealand. This study showed that the meat foods which theirs preference was high have had a high tendency in the intake frequency also. Preferences for the meat food was affected by intake frequency and amount of intake and nutritional knowledge, but not related to BMI, health status and monthly income level.

• 한국식생활문화학회지
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• 제36권1호
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• pp.40-55
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• 2021

The purpose of this study was to provide basic information on the development of nutrition education programs to improve the mealtime behavior of children with autism spectrum disorder (ASD) by investigating the mealtime behavior and food preferences of children with ASD through the perception of special education teachers. Surveys were given to 108 special education teachers in special education schools in Korea regarding the demographic characteristics, nutrition education support needs, mealtime behavior, and food preferences of children with ASD. Most of the special education teachers responded that nutrition education in special schools had not been conducted properly and nutrition education for ASD children is necessary. Mealtime behavior analysis classified the behavior into three clusters: cluster 1, 'less problematic mealtime behavior'; cluster 2, 'general feature of autism'; cluster 3, 'difficulty in self-directed diet'. The age, eating habits, and food preferences were different according to each mealtime behavior cluster. Therefore, it will be necessary to develop a nutrition education program based on the characteristics of mealtime behavior.

• 동아시아식생활학회지
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• 제13권6호
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• pp.527-541
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• 2003

The purpose of this study was to investigate food preferences and dietary habits of university students in Kyungbuk province. We assessed anthropometric measurements, food preferences, and dietary habits of seventy nine male and sixty nine female students at K university. The results of this study were analyzed with $\chi$$^2$, t, and ANOVA test using SPSS package program. The percentages of students who were underweight, normal and overweight by body mass index (BMI) were 18.0, 22.1, and 27.7 for males, and 17.8, 21.7, and 28.7 for females, respectively. Preferences for noodles with bean sauce, bread (castella, red-bean bread), beef, pork, chicken, ham, garlic, milk soy bean milt carbonated drink ionic beverages, bun (fried, steamed), croquette, soju(alcohol) and tobacco were higher in males than females, but preferences for tangle, strawberry and orange were lower in males than females. Males did not skip meals compared to females, and ate more meat fat than females. Males exercised more frequently and longer than females. Eighty six point eight percent of females and 69.7% of males were dissatisfied with their weights, and females attempted the weight control more than males. Preferences for bibimbab(boiled rice with assorted mixtures), ionic beverages, and beer were shown higher in overweight males than in normal ones and preference for red fish, hamburger, and chocolate were higher in underweight females than overweight ones. Overweight females skipped meals more and ate more meat fats than normal weight ones. Normal weight males and underweight females were satisfied with their weight. The results of this study suggest that university students need more nutritional education, and modification of dietary habits based on food preference to prevent and treat obesity and to maintain their health.

• 한국식생활문화학회지
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• 제27권5호
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• pp.459-468
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• 2012

The purpose of this study was to investigate the effects of eating habits and food preferences on the adoptive behavior of children with intellectual disabilities. Survey questionnaires were distributed to six special education schools located in the Daegu-Kyungbuk area, and data were collected from 552 families and teachers with intellectually disabled students. Identification of eating habits began with a factor analysis, and the results were a five-factor solution. Among the five patterns, factors 1 and 2 were significantly related with behavior problems of intellectually disabled children. Further, food preferences of the children were significantly related with adoptive behavior problems. The findings of this study clearly indicate that eating habits as well as food preferences are important factors in identifying adoptive behavior problems in intellectually disabled children. Based on the findings of this study, similarities and differences in eating habits are discussed, and implications for children are provided.

• 대한지역사회영양학회지
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• 제9권2호
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• pp.135-141
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• 2004

Although many studies have focused on dietary habits and behaviors among children, few have looked at individual dietary behaviors and food preferences and their relationships with personality traits. This study examined the relationships between children's dietary behaviors, food preferences and personality traits using a random sample of 236 sixth graders in Chuncheon. Results showed a high prevalence of undesirable dietary behaviors among children: 42.8% of the children had skipped breakfast at least twice a week, 53% had overeaten, 45.8% had eaten irregularly, and 66.5% had eaten an unbalanced meal. These undesirable dietary behaviors were negatively associated with such personality traits as sociability, responsibility, emotional stability, activity, and superiority. When asked about food preference, fruits were most popular while vegetables were least desirable. Total food preference scores were positively correlated with emotional stability (r=.204), activeness (r=.247), sociability (r=.156), responsibility (r=.249), and superiority (r=.133). Preference for meats had negative correlations with responsibility (r=-.133), sociability (r=-.146), and superiority (r=-.132), while preference for vegetables was positively correlated with these personality traits (r=.292, .244, and .230, respectively). In conclusion, the more desirable dietary behaviors and the higher total food preference scores, the more positive the child's personality traits. In addition, preference for vegetables was associated with positive personality traits. The findings suggest the need for continuous attention and guidance on desirable dietary habits for school children both at home and at school.

• 한국조리학회지
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• 제21권1호
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• pp.100-115
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• 2015

본 연구에서는 갈색거저리의 유충인 밀웜을 2가지 조리방법(소테, 오븐)에 따른 3가지의 다른 형태(원형, 다짐, 분말)에 대한 기호도 및 구매의도를 살펴봄에 따라 갈색거저리의 식품화에 필요한 기초자료를 확립하고자 한다. 또한, 새로운 음식 혐오증(Food neophobia)이 높은 식용곤충을 활용한 시판품 개발시 타깃 시장 전략 수립에 도움을 주고자 한다. 성별과 연령에 따른 기호도와 구매의도는 여성에 비해 남성, 연령이 높아짐에 따라 높게 나타났다. 건강 관여도가 높은 집단, 새로운 음식 혐오증이 낮은 집단일수록 기호도와 구매의도가 높게 나타났다. 그리고 3가지의 다른 형태에 따라서는 성별, 연령, 건강 관여도, 새로운 음식 혐오증 모두 소테와 오븐의 분말형태에서 가장 높은 기호도와 구매의도를 나타내었다. 본 연구의 결과는 식품 개발자들에게 시장 타깃팅을 위한 의미 있는 자료를 제공할 것으로 기대된다.

• 한국식생활문화학회지
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• 제32권3호
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• pp.204-214
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• 2017

This study aimed to investigate the perception and preferences related to Korean food of university students in Yanbian, China. Self-administered questionnaires were collected from 306 (124 males and 182 females) students. The preferences for Chinese food (44.7%) and a combination of Korean (32.0%) and Chosun food (12.4%) were similar, and Korean food was more preferred than traditional Chosun food. The main reason for preferences for Korean food was taste. The perception of Korean hot spices and kimchi smell was not good, whereas positive perceptions where held for foods made with jang, new Korean food experience and healthiness of Korean food. Awareness of Korean food was in the order of bibimbap, kimchi-bokkeum-bap, gimbap, baechi-kimchi and ttoe-bbokki. Preference order was bulgogi, so-galbi, jang-jorim, dak-galbi and dewaeji-galbil. Meat foods and Korean traditional foods were relatively high, whereas kimchi, ttoe-bbokki and bibimbap were relatively low in terms of preference. More female than male students preferred Korean food, and the perception of new food experience and healthiness of Korean food were positive. Moreover, both awareness and preference related to Korean food were significantly higher in female than male students. These results can be used as a foundation to prepare a localization strategy of Korean food to China.

• 한국식생활문화학회지
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• 제24권4호
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• pp.359-365
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• 2009

The objective of this study was to investigate a method to improve and to increase the utilization of Korean traditional food in middle school students by examining preferences and perceptions. Middle school students in Seoul area were surveyed from 29 November to 6 December 2007. The results are summarized as follows: 83.9% students ate Korean food as breakfast. The reasons for the success of Korean food were 'Nation's traditional food' (29.2%), 'fit in taste' (27.4%), and 'suitable match of nutrients' (24.8%). Students responded that the following needed to be changed in order to improve Korean food: 'alleviation of strong taste' (30.3%), 'various cooking methods' (23.9%), and 'convenience of eating the food' (22.1%). Meal preferences in this survey of middle school students were 'Korean food' (4.09), 'Western food' (4.08), 'Japanese food' (4.00), 'Chinese food' (3.91) and 'Fast food' (3.55). Perceptions in the taste of Korean food were 'spicy taste' (3.28), 'hot taste' (3.22), and 'salty taste' (3.15). Male students (3.23) perceived a higher salty taste than female students (3.05). Expectations for the taste of Korean food included 'spicy taste' (3.16) and hot taste (3.03). Male students (3.25) anticipated the spicier taste more than female students (3.05).

• 대한영양사협회학술지
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• 제2권2호
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• pp.141-157
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• 1996

This study was carried out to obtain the information concerning food preferences of 588 men working at industry in Ulsan area. The subjects of this study were composed of 245 clerical workers and 343 physical workers. The results of this study can be summarized as follows: 1. Average age of this subjects was 36.1 years(ranging from 21 to 57), in the educational background, most of subjects were high school graduates. The mean height and weight were l71.6cm and 67.5kg. 2. In the preference of food 1) The preference for staple foods, well-milled cooked rice was preferred the most by the subjects. Kalkooksoo(hot noodle), cooked rice covered with raw fish pieces, bread with red bean were preferred the most by the workers. 2) The acceptance for side-dishes were high in sirak(woogyogi) soup, bach tang, soybean paste soup, broiled fish, wild plant namul, small radish kimchi and crab steaming products by clerial and physical workers all together. 3) The preferences for fruits and beverages were high in water-melon, pear, fruit juice and Korean traditional beverage.