DOI QR코드

DOI QR Code

Preference and Dietary Behavior for Kimchi among Elementary School Students in Chungnam

충남 일부지역 초등학생의 김치에 대한 기호도 및 식행동 조사

  • Oh, Su-Jin (Major in Nutrition Education, Graduate School of Education, Kongju National University) ;
  • Choi, Mi-Kyeong (Division of Food Science, Kongju National University)
  • 오수진 (공주대학교 교육대학원 영양교육전공) ;
  • 최미경 (공주대학교 식품과학부)
  • Received : 2014.01.15
  • Accepted : 2014.04.03
  • Published : 2014.04.30

Abstract

The purpose of this study was to estimate the preference, intake frequency and eating behavior for kimchi as well as analyze the differences by gender among fourth to sixth grade students (n=410) in a Chungnam region. Approximately 64% of the students liked the spicy taste of kimchi, 75.9% liked the saltiness, and 48.5% liked well-fermented kimchi. The disliking factors of kimchi were its sour taste (38.5%), strong scent (20.1%), and salty taste (15.4%). The most preferred type of kimchi was Baechukimchi, followed by Kkakduki, Yeolmukimchi, and Chonggakkimchi. Further, the most frequently consumed type of kimchi was Baechukimchi, followed by Kkakduki, Chonggakkimchi and Yeolmukimchi. Oisobaki, welsh onion kimchi, sesame leaf kimchi, Gatkimchi, Nabakkimchi and Baekkimchi were rarely consumed. About 34% of the students consumed 5 to 7 pieces of kimchi per meal, and 84.1% enjoyed eating kimchi, mostly because of its good taste (61.3%). The reason for not eating kimchi was because other side dishes are more delicious (30.2%). About 80% of the students responded that they prepared kimchi at home. Moreover, 74.3% of the students eat kimchi much more at home than at school. Improvements to be made for kimchi at school were as follows: less salty (34.9%), less spicy (27.6%), and sweet (22.5%). In conclusion, students enjoyed eating kimchi because of its good taste. Further, they showed preference for Baechukimchi, Kkakduki, and Yeolmukimchi and consumed them frequently. Because kimchi appears to be more preferred and more frequently consumed, it is necessary to develop a menu using kimchi along with the proper eating guidance for helping students consume various types of kimchi at school or at home.

References

  1. Cho AR, Kang OJ, Cheong HS. 2011. Survey of elementary school students and their mothers awareness and intake patterns of kimchi in Changwon. J Korean Diet Assoc 17: 276-286
  2. Han JS, Kim HY, Kim JS, Suh BS, Han JP. 1997. A survey on elementary school children awareness of and preference for kimchi. J Korean Soc Food & Cookery 13:259-265
  3. Hong WS, Kim EK, Kang MH, Kim EM. 1997. The assessment of foodservice management practices in elementary school foodservice. J Korean Diet Assoc 3:74-89
  4. Jang MS, Lee J, Lee S. 2006. Portion control by analysing kimchi intake rate on the school lunch program menu. Korean J Food Cookery Sci 22:521-534
  5. Jo YS, Han JS, Lee SJ. 2003. A comparison on the quality characteristics of Korean and Japanese commercial Baechu kimchi. J Korean Home Econo Assoc 41:85-92
  6. Ji HJ, Nam ES, Park SI. 2008. A survey on elementary school children's perception and preference of kimchi. Korean J Food & Nutr 21:572-582
  7. Ji HJ, Park SI. 2009. A survey on preference and intake of kimchi for elementary school meal service. Korean J Culinary Res 15:56-72
  8. Ji HJ. 2008. A survey on elementary school children's awareness of kimchi and intake of kimchi provided to school foodservice. MS Thesis, Kyungwon Uni. Gyeonggi. Korea
  9. Jung EN. 2008. Study for the states of knowledge and preference of kimchi to the elementary school students in Daegu․ Kyungsangbuk-Do. MS Thesis, Keimyung Uni., Daegu. Korea
  10. Kang MA, Kim JJ, Kang OJ, Cheong HS. 2008. Intake patterns and preference for kimchi among middle school students in Masan. J Korean Diet Assoc 14:291-301
  11. Kim JA, Yoon HS. 2002. A survey on middle school students' preferences for kimchi in Masan and Changwon city. J Korean Diet Assoc 8:289-300
  12. Kim JE, Ko SH, Kim JY, Kim HY. 2000. A study on plate waste and nutrient intake of school lunch in elementary school. Korean J Dietary Culture 15:29-40
  13. Kim MH. 2011. Students' preference for and consumption of kimchi at grammar schools in Jindo area, Jeonlanamdo province. MS Thesis, Mokpo Uni. Jeonnam. Korea
  14. Kim SH, Cha MH, Kim YK. 2006. High school students' preferences and food intake on menu items offered by school foodservice in Daegu. J Korean Soc Food Sci Nutr 35: 945-954 https://doi.org/10.3746/jkfn.2006.35.7.945
  15. Kim SH. 2006. A study on middle school students preferences and actual intake condition for kimchi. MS Thesis, Kyonggi Uni. Gyeonggi. Korea
  16. Paek TH. 2009. The preference and awareness for kimchi of elementary school students in Seoul area. MS Thesis, Kyung Hee Uni. Seoul. Korea
  17. Lee MJ, Jang MS. 2000. Physicochemical characteristics and intake rate of kimchi provided to the elementary school lunch program in Sung-nam area. J Korean Diet Assoc 6: 79-85
  18. Lee SS, Rhie SG. 1995. A study on the some aspects of use of imported foods at the rural home with the growing generation. J Korean Diet Assoc 10:465-474
  19. Moon HJ, Lee YM. 1999. A survey on elementary, middle and high school students' attitude and eating behaviors about kimchi in Seoul and Kyunggido area. J Korean Soc Dietary Culture 14:29-42.
  20. Park ES, Lee KH. 2000. The intake, preference, and utilization of kimchi in female high school students. Korean J Community Nutr 5:598-607
  21. Park YM. 2012. A study on kimchi intake patterns and preferences among some high school students in Seoul area. MS Thesis, Sunchon National Uni. Sunchon. Korea
  22. Seo KJ. 2007. A study on the preference for Korean traditional fermented foods of elementary school students. MS Thesis, Jeonju National Uni. Jeonju. Korea
  23. Sohn JY. 2002. Recognition and preference of kimchi in elementary school meal distribution. MS Thesis, Dongguk Uni. Seoul. Korea
  24. Song YO, Kim EH, Kim M, Moon JW. 1995. A survey on the children's notion in kimchi (I) - Children's opinions for kimchi and their actual consuming behavior. J Korean Soc Food Sci & Nutr 24:765-770
  25. The Ministry of Health and Welfare, Korean Center for Disease Control and Prevention. 2009. National Health Statistics. Korea Center for Disease Control and Prevention. Seoul. Korea
  26. Yoon HS, Kim JA. 2002. A study on middle school students' perception and knowledge for kimchi in Masan and Changwon city. J Korean Diet Assoc 9:1-12

Cited by

  1. Survey on Kimchi Intake Patterns and Attitudes towards Development of Functional Kimchi among Middle and High School Students in Busan Area vol.44, pp.8, 2015, https://doi.org/10.3746/jkfn.2015.44.8.1226