초등학생의 전통음식에 대한 인식, 기호도 및 섭취 실태 -김치류, 떡류, 음료류를 중심으로 -
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 23권 / 5호
ㆍ저자명 : 강정희, 이경애
ㆍ저자명 : 강정희, 이경애
영어 초록
This study investigated elementary school students' perception, preferences, and intake of Korean traditional foods, focusing specifically on kimchi, tteok (rice cake), and eumcheong (beverage) varieties; and compared them by gender, living with grandparents, mother's occupation, and meal preparation by the grandmother. The subjects were 287 6th grade elementary school students in Busan. The results were as follows: 80% of children were interested in Korean traditional foods. 40% believed that their intake of Korean traditional foods was decreasing because these foods were not palatable to them. The majority of them, however, said they would continue to eat Korean traditional foods as they had done (54.7%) or eat more than before (36.6%) in the future. The children thought that Korean traditional foods were rich in nutrition and good for their health. The children had the highest preference for Baechu-kimchi among varieties of kimchi, and they had high preferences for Songpyeon, Galaitteok, and Injulmi. They had high preferences for Sikhye, citron tea, and adlai tea. Over 80% reported consuming Baechu-kimchi and Kkakdugi three to four times per week. They had eaten Injulmi the most frequently among the tteoks, while over 80% had eaten the other types of tteok only once or twice per month. Adlai tea, citron tea, and Sikhye were drunk more than once per week. In general, we noted no significant differences in the children's perceptions, preferences, and intake of Korean traditional foods by gender, living with grandparents, mother's occupation, and meal preparation by grandmother, with the exception of several items. The students had a very positive perception of Korean traditional foods. They had higher preferences for and had more frequently consumed the more familiar Korean traditional foods. It is therefore suggested that if the children had opportunities to experience Korean traditional foods more frequently and variously at home or in restaurants, they would appreciate Korean traditional foods even more, and develop higher preferences for these foods.참고 자료
없음"韓國食生活文化學會誌"의 다른 논문
- 요리 활동 교육이 아동의 편식행동에 미치는 영향7페이지
- 솔잎분말 첨가 양념 및 양념 돼지갈비의 저장중 품질특성 변화10페이지
- 막걸리 박 열수추출물의 혈당지수 및 제2형 당뇨 모델 동물에서 경구혈당내성에 미치는 영향에 관한 연..4페이지
- 성남시 소재 초등학교 저학년에서 아토피 피부염 환자군과 대조군의 식생활 비교7페이지
- 어머니의 영양지식에 따른 유아기 자녀의 비만도 및 식습관의 차이9페이지
- 대잎 분말을 첨가한 모닝롤의 품질 특성7페이지
- 브로콜리 가루 첨가 머핀 제조 조건의 최적화8페이지
- 복분자 과즙과 복분자 주를 첨가한 푸딩의 품질 특성5페이지
- 서비스 속성과 고객만족과의 비대칭적, 비선형적 관계에 근거한 서비스 속성 분류와 전략적 고객서비스 ..11페이지
- 메뉴 엔지니어링, CMA분석방법에 의한 일식 메뉴 비교분석 - 특 1급 A호텔 레스토랑 사례 -10페이지