• 동아시아식생활학회지
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• 제22권4호
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• pp.423-439
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• 2012

The purpose of this study was to investigate the perception of and preferences for traditional seasonal foods in Deagu & Gyeongbuk. According to surveys, females (51.2%) demonstrated a higher preference level than males (48.8%), and that for 'married' subjects was highest. Most subjects were classified as 'nuclear family', and 55.0% lived in apartment housing. The reason they experienced or gained knowledge of Korean seasonal foods was parents, which accounted for 64.4%. Reasons for liking Korean traditional drinks was 'traditional food', which scored the highest at 62.8%, followed by 'seasonal food' at 30.4%. The most common reason for disliking Korean drinks was 'lack of information'. The perception of and preferences for seasonal foods were 'rice cake soup', which scored the highest (4.85 points), followed by 'Ginseng chicken soup' (4.70 points). As a result, popularization of traditional seasonal food was based on three factors: modernization, simplicity, and awareness, which significantly influence the preference for Korean traditional seasonal foods.

• 대한가정학회지
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• 제31권3호
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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.

• 동아시아식생활학회지
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• 제21권2호
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• pp.155-166
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• 2011

The purpose of this study was to identify determinants for the perception of traditional food and the probability of belonging to the succession group of traditional food. This study also analyzed foods for seasonal custom and strengths as well as direction concerning improvement of traditional foods, while taking the housewives' hometowns into account. Data were collected from 304 housewives living on Baengnyeong island. Regression analysis showed that family income, age, type, years of residence on Baengnyeong island and hometown were significantly related to the perception of traditional food. Among the significant variables, hometown was the most important factor in explaining perceptional differences. Logit analysis indicated that the probability of belonging to the succession group of traditional food was high with low educational level, high perceptional degree, and North Korea as a native country. The results of chi-square analysis proved that foods associated with seasonal custom, strengths and the improvement of traditional food were different between housewives having South Korea and North Korea as a native country. In this article, similarities and differences in the foods associated with seasonal customs, strengths and the direction concerning improvement of traditional foods are discussed, and implications for both nutritionists and food marketers are provided.

• 한국식품조리과학회지
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• 제17권2호
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• pp.139-148
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• 2001

This paper is intended to find out how much the university students in the Kyung-book area recognize Korean traditional foods and what their attitudes toward the seasonal manners and customs are, and to analyze the differences according to their life styles. The average recognition of 27 kinds of Korean traditional foods is found to be 2.17 in general, 2.00 with male students and 2.34 with female students, which figures are thought to be low. The recognition of female students is significantly higher than that of male students. 94.4% of the subjects for this study wish traditional foods to be handed down. The reasons for handing them don are Korean unique culture, which is the highest (78.4%), good nutrition(7.2%) and good taste(14.5%). No student points to low price as a reason, which shows that university students think traditional foods more expensive than western foods. There is a positive correlation(p＜0.05) between the evaluations and uses of traditional foods, so those with high evaluations of them use them more. The recognition of traditional foods is positively correlated to the attitudes toward the seasonal manners and customs, monthly family income(p＜0.01) and mothers' educational levels(p＜0.05). Based on life styles, the individuality-centered type shows the highest recognition of traditional foods(2.39), while the leisure-valuing type shows the lowest(2.03). There is a significant difference between the two.

• 동아시아식생활학회지
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• 제18권3호
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• pp.277-293
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• 2008

We conducted a consensual, expansive, and successive study to compare cultural differences and similarities between Korean, Chinese and Japanese's Seasonal Festivals and Foods documentarily. It showed interesting results that the three countries had celebrated with similar meanings, and shared similar events and special foods. Seasonal Festivals happen throughout the year sequentially: the New Year Day, January $15^{th}$(first full moon festival), March $3^{rd}$(double three day), May $5^{th}$(double five day), July $7^{th}$(double seven day) and finally the Year Farewell Festival. While, the festival of a royal birthday of Buddha happens on April $8^{th}$ in both countries: Korea and Japan. There is also one of the big festivals called the harvest moon festival on August $15^{th}$, and this event celebrates with special foods both in Korea and China. On December $23^{th}$, it is a special day for both Chinese and Japanese, but they celebrate the day with different meanings to it. Three countries have a special seasonal event celebrated each other. Koreans have a special event called Sambok to overcome summer with special food during a middle of June to the beginning of July. Chinese have a special event for overcoming winter with soup on December $8^{th}$. Japanese have a special event with rice cake to safety on January $11^{th}$. On these seasonal festivals, it is different to note that two different kinds of calendars are used. The lunar calendar is used by Koreans and Chinese whereas the solar calendar is used by Japanese. Because of the similarity in Buddhism, and agricultural industry, and especially sharing Chinese Characters in words, these three countries have in common in many ways to celebrate Seasonal Festival, and it is very unique custom in the world. Nowadays; however, these traditional events and special foods are changing in more simplified version and almost disappearing in all three countries. Therefore, we suggest that the Seasonal Festivals and Foods should be more emphasized in flourishing and exchanging between Korea, China and Japan.

• 대한영양사협회학술지
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• 제7권3호
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• pp.282-294
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• 2001

n accordance with the National Health Promotion Act of 1995, newly designed National Health and Nutrition Survey was carried out in winter of 1998. Although this survey amended most of the problems noted in previous Nutrition Surveys, it still had a limitation in reflecting seasonal variation in food intake due to the survey period which was confined to November and December. In order to counterbalance this limitation and estimate the yearly food intake of Korean population, three seasonal nutrition surveys were taken place in spring, summer, and fall of 1999. Seasonal Nutritional survey targeted 15 households each in 60 nationwide primary sampling units(PSUS) which were part of 200 PSUS of 1998 National Health and Nutrition Survey. Therefore, total of 2,700 households were surveyed in 3 seasons. The interviewers visited each household members and carried out face to face interview on household. Daily food intake was monitored using 24 hour recall method. According to the survey results, fruits, beverage and alcohol intake showed large variation with season while processed foods showed almost no variation. And intake of vegetables and fruits were influenced by their own harvesting time and had impact on the list of foods consumed most. With the result of the 1998 NHNS, this study made it possible to estimate the yearly average food intake of Korean population. The result of this survey is expected to be used in planning food supply and setting tolerance level of contaminants of each foods at the government level.

• 대한지리학회지
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• 제48권2호
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• pp.303-319
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• 2013

본 연구는 화성시에 입지한 초 중학교를 사례로 하여 급식품의 원산지 공급지역의 계절별 변동을 파악하고 급식품 마일리지의 변화를 산출하여 그 공간구조를 밝히는 것을 목적으로 하였다. 본 연구에 사용된 자료는 연구대상 학교의 급식품 대장이었고, 급식품 공급의 계절적 변화를 파악하기 위해 3, 6, 9, 12월을 대상으로 했다. 화성시 초 중학교 급식품은 공급자들의 수의계약, 제한경쟁, 견적입찰로 4개의 급식품 공급의 공간구조를 형성하였는데, 이는 지산지소의 화성시 곡식류를 중심으로 경기도의 친환경 채소류, 국내의 친환경 채소류와 과일류, 일반 과채류, 해외의 수입산 가공식품과 농산물로 공급의 분화형태를 나타내었다. 이를 식품 마일리지로 보면, 화성시를 중심으로 각각 약 17톤${\cdot}km$, 약 26톤${\cdot}km$, 약 11,000톤${\cdot}km$의 권 구조를 형성하여 급식품 공급의 공간구조는 곡식류와 친환경 농산물 및 수입산 가공식품과 농산물 공급량의 차이에 의해 결정된다는 것이 밝혀졌다.

• 한국식품위생안전성학회지
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• 제38권5호
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• pp.402-408
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• 2023

국내 소비자들의 식품 영양성분에 대한 관심이 계속적으로 증가하고 있지만 영양성분과 관련된 식품의 소비자 선호도 분석 연구는 부족한 실정이다. 본 연구는 대국민 정보 서비스인 식품영양성분 데이터베이스 플랫폼에 수집된 빅데이터의 로그분석을 수행하여 소비자들이 영양학적 측면에서 관심을 가지는 식품에 대한 선호도 결과를 제시하였다. 수집 기간은 2020년 1월부터 2022년 12월까지의 3개년으로 설정하여 총 2,243,168건의 식품명 검색어가 수집되었으며, 식품명을 병합하여 품목대표 식품명으로 가공하였다. 분석도구는 R프로그램을 이용하였으며, 영양정보를 확인하고자 하는 식품명의 검색 빈도를 전체 기간 및 계절별로 분석하였다. 전체 기간 동안 빈도수 분석 결과, 한국인이 일반적으로 자주 섭취하는 쌀밥, 닭고기, 달걀의 빈도수가 가장 높았다. 계절성에 따른 선호도 분석 결과, 봄과 여름에는 대체적으로 국물이 없고 뜨겁지 않은 음식의 빈도수가 높았으며, 가을과 겨울에는 국물이 있고 따뜻한 음식의 빈도수가 높았다. 또한, 외식업체에서 계절식품으로 판매하는 냉면, 콩국수 등과 같은 식품의 빈도수도 계절성을 가지는 것으로 확인되었다. 이러한 결과는 소비자들이 일반적으로 자주 섭취하는 식품의 영양정보에 관심을 가지는 패턴을 확인할 수 있었으며, 소비 트렌드와 간접적인 연관성을 가진다는 점에서 외식업계에서 계절별 마케팅 전략 수립 시 기초 자료로 활용될 수 있을 것으로 기대된다.

• Journal of Preventive Medicine and Public Health
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• 제40권3호
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• pp.239-248
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• 2007

Objectives : This study was conducted to investigate the systematic error, such as seasonal change or inadequate food items, in a food frequency questionnaire administered to workers in a Nuclear Power Plant, Korea. Methods : We performed three repeat-tests with 28 subjects on May 13, July 8 and Dec 16, 1992. Our food frequency questionnaire (FFQ) comprised 84 foods organized into 7 food-groups, and was composed of the items of usual intake frequency (8 categories) and the amount per intake (3 or 4 categories) over the previous year. We compared the means of intake frequency and the frequency of the portion-size according to each season using Repeated Measures ANOVA and Pearson's chisquare test with Fisher's exact test. Results : We found the significant seasonal changes of several food items in intake frequency measurement. These items were typical seasonal foods such as mandarin orange, plum and green vegetables, while the single questions consisted of inadequate food items such as thick beef or similar soup and various kimchi products. Significant seasonal changes in portion-size were found in only two items: cooked rice-brown and fresh frozen fishes. Conclusions : The systematic errors observed could caused loss of validity in the FFQ. Consideration should be given for seasonal variation in FFQ survey and methodological concerns are needed to improve the quality for measuring usual diet pattern.

• 한국식품영양학회지
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• 제21권4호
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• pp.545-552
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• 2008

This study is attempt to develop for Korean traditional food data integration system with food database. We are collected all kinds of traditional Korean foods, and referred to document and classified according to food types and cooking methods. Also we are classified 6 types of traditional Korean foods as follows: traditional common, royal, local, festival, rites, and Buddhist temple foods, And we integrate all of that databases for using a specialist or not. We researched for Korean traditional food by cooking type and planed organization for the standardized code and construction for database of Korean traditional foods. It was combined all of them, constructed for Korean traditional food data integration system. Korean traditional foods are classified with 10 provinces local foods, 18 festival foods by seasonal divisions reflecting traditional Korean holidays; and 9 classes rites foods. Korean traditional food using a traditional Korean food classification system was investigated a total of 7,289 kinds foods according to food types. those were 2,585 kinds traditional common foods, 142 kinds of royal foods, 2,137 kinds of local foods, 515 kinds of festival foods, 403 kinds of rites foods, and 1,507 kinds of Buddhist temple foods. And Korean traditional foods included 980 kinds of main dishes, 4,456 kinds of side dishes, 873 kinds of tteok lyou, 515 kinds of hangwa lyou and 465 kinds of emchong lyou. It is therefore recommended that knowledge of traditional Korean foods be preserving and develop their excellence and to further studies.