A Preliminary Study of Ecological Aspects of Food on a Kind of Gom-Tang(Beef Soup made with Internal Organs and Bone) Intake

식생태학적(食生態學的) 관점(觀點)에서 본 곰탕류(類) 섭취(攝取)에 관한 예비적연구(豫備的硏究)

  • Kwon, Sun-Ja (Ecology of Human and Food, Dept. of Nutrition Sciences, Jyosi Eiyo University) ;
  • Adachi, Miyuki (Ecology of Human and Food, Dept. of Nutrition Sciences, Jyosi Eiyo University) ;
  • Mo, Su-Mi (Dept. of Food and Nutrition, College of Home Economics, Seoul National University) ;
  • Choi, Kyung-Suk (Dept. of Food and Nutrition, College of Home Economics, Seoul National University) ;
  • Kim, Ju-Hye (Dept. of Food and Nutrition, College of Home Economics, Seoul National University) ;
  • Koh, Hee-Jung (Dept. of Food and Nutrition, College of Home Economics, Seoul National University)
  • 권순자 (여자영양대학(일본) 식생태학연구실) ;
  • 족립이행 (여자영양대학(일본) 식생태학연구실) ;
  • 모수미 (서울대학교 가정대학 식품영양학과) ;
  • 최경숙 (서울대학교 가정대학 식품영양학과) ;
  • 김주혜 (서울대학교 가정대학 식품영양학과) ;
  • 고희정 (서울대학교 가정대학 식품영양학과)
  • Published : 1991.12.30

Abstract

This study was conducted to investigate the intake of a kind of Gom-Tang (Beef soup made with internal organs and bone), which is the Korean traditional food, and factors affecting the eating behavior of customers. Two hundred male customers of a H Korean Restaurant specialized in Gom-Tang, which is a well-known restaurant in Seoul, were surveyed from June 26 to 29, 1990. The results were shown as follows. (1) ${\ulcorner}$Frequency of intake${\lrcorner}$ and ${\ulcorner}$preference${\lrcorner}$ were very high. Those who took a kind of Gom-Tang ${\ulcorner}$more than once a week${\lrcorner}$ were 66.5% of the subjects. Those who evaluated ${\ulcorner}$good${\lrcorner}$ for the taste and flavor were 86.5% and 59.0% of the subjects, respectively. (2) The reasons why they chose a kind of Gom-Tang from among many Korean traditional foods were ${\ulcorner}$preference${\lrcorner}$ and ${\ulcorner}$phygiological condition${\lrcorner}$ in ${\ulcorner}$high frequency of intake${\lrcorner}$ group. ${\ulcorner}$Phygiological condition${\lrcorner}$ was more critical factor than ${\ulcorner}$preference${\lrcorner}$ in ${\ulcorner}$low frequency of intake${\lrcorner}$ group. (3) The effect of the intake of a kind of Gom-Tang on health was evaluated as ${\ulcorner}$healthy${\lrcorner}$ (80.5%). ${\ulcorner}$No effect${\lrcorner}$ and ${\ulcorner}$harmful${\lrcorner}$ were 30.5% and 6.5%, respectively. (4) ${\ulcorner}$High frequency of intake${\lrcorner}$ group, mainly more than 50 years of age, had a high ${\ulcorner}$preference${\lrcorner}$ and ${\ulcorner}$food knowledge${\lrcorner}$ as well as positive ${\ulcorner}$eating behavior${\lrcorner}$ and ${\ulcorner}$healthy state${\lrcorner}$, ${\ulcorner}$Middle frequency of intake${\lrcorner}$ group, mainly the forties, had a high ${\ulcorner}$preference${\lrcorner}$, but had less positive ${\ulcorner}$eating behavior${\lrcorner}$ than ${\ulcorner}$high frequency of intake${\lrcorner}$ group. ${\ulcorner}$Low frequency of intake${\lrcorner}$ group, mainly the twenties and thirties, had a medial ${\ulcorner}$preference${\lrcorner}$. They took a kind of Gom-Tang for reasons of ${\ulcorner}$on the recommendation of friends${\lrcorner}$ better than ${\ulcorner}$preference${\lrcorner}$. Foregoing results showed that ${\ulcorner}$a kind of Gom-Tang${\lrcorner}$ was a typical food recognized as ${\ulcorner}$healthy${\lrcorner}$ as well as ${\ulcorner}$delicious${\lrcorner}$. This may suggest that ${\ulcorner}$a kind of Gom-Tang${\lrcorner}$ is a candidate for the effective food on nutritional education.

Keywords