일반 고객들의 사찰음식 대중화에 대한 인식도 조사 분석

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 30권 / 1호
ㆍ저자명 : 황은경, 안용근, 김병기

영어 초록

This study was to investigate the perception about the popularization of temple food, known as health food and adult disease prevention food as an object of total 248 residents in Youngnam region. From the result of this research above, it may be summed up as follows. This study has found out that the advantages of temple food showed the statistical significant difference according to the gender, age, and size of family (p<0.01). The reason 'because of health food' (66.7%) had such high percentage. The necessity of popularization of temple food had big difference according to the gender and age (p<0.01). In addition, this study has shown the statistical significant difference in the cooking form for popularization by age, and future improvement for popularization by age and size of family (p<0.001). And, this study has found out that the 'traditional way as it is' (57.3%) was high in the cooking form, and 'use of various materials' (27.4%) in the improvement. Furthermore, the necessity of using meat for temple food had significant difference according to the gender and age, and 'need' (33.9%) showed rather higher tendency. The necessity of using osinchae, five forbidden pungent roots like garlic, green onions, Korean leeks, wild chives, and asafetida had significant difference according to the gender, age and size of family (p<0.05, P<0.001). The 'need' (61.3%) was considerably high. Based on the above results, general customers thought that the need for popularization of temple food and use of osinchae was very positive.

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