Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

The Perception and the Consumption Behavior for the Meats in Koreans

한국인의 육류음식에 관한 의식구조 및 이용행동

  • 윤계순 (우석대학교 식품영양학과) ;
  • 우자원 (우석대학교 식품영양학과)
  • Published : 1999.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was undertaken to investigate the perception and the consumption behavior for the meats in Koreans. The subjects were 491 Koreans including the ones residing in New Zealand. Most of subjects answered the meats are used for supper time. The frequency of the meats intake was affected by education and monthly income level. 69.2% of the subjects had positive response such as increased stamina and fulled stomach for psychological state after the meats intake. The use of meats recently revealed that 48% of the subjects have decreased its consumption. The main reasons diminished the use of meats were for the good health and economic state. Women were found to avoid the meats fat to a greater degree than men. The kinds of the meat used frequently were beef, pork and chicken. The younger tended to higher the frequency of the processed meats intake than the older. According to 3 level of BMI of the subjects, there were significant differences in the amount of the meat intake and perception for necessity of the meat. This study showed that the higher the preference for meat, the education and the monthly income level, the more the meat intake frequency. There were not significant differences between Koreans residing in domestic and New Zealand except the dog meat in the perception and consumption of the meat.

Keywords

References

  1. '95 National Nutrition Survey Report Ministry of Health and Welfare
  2. Korean, J. Dietary Culture v.8 한국인의 식생활 양상의 변화가 건강 및 질병상태에 미친 영향 이일하
  3. 한국인의 식생활과 질병 백희영;문현경;최영선;안윤옥;이홍규;이승욱
  4. Circulation v.65 Report of the Nutrition Committee Rationale of the Diet-Heart Statement of the American Heart Association
  5. Beef v.20 Beef and the cholesterol issue Price, D.
  6. 국제뇌졸증심포지움 자료집 우리나라의 뇌졸중 발생양상 이명종;김종성
  7. Hypertension v.6 Possible role of nutritional factors in the incidence of cerebral lesions in storke-prone spontaneously hypertensive rats Yamori, Y.;Horie, R.;Tanase, K.;Fujiwara, Nara, Y.;Loverberg, W.
  8. Clin. Exp. Phamacol. Physiol. v.11 Effect of dietary urea on blood pressure in spontaneously hypertensive rats Wang, H.;Ikada, K.;Kihara, M.;Nara, Y.;Horie, R.;Yamori, Y.
  9. Korean J. Food Sci. v.4 식육의 과학적 특성과 이용에 관한 고찰 박형기
  10. Korean, J. Dietary Culture v.6 Effect of middle-aged food habit and preferences on health status Hwang, C. H.;Park, M. R.;Lee, S. Y.
  11. Korean J. Soc. Food Sci. v.4 A study on mineral contents in Sagol bone stock Seol, M. Y.;Jang, M. S.
  12. Korean J. Soc. Food Sci. v.1 A research on the changes in components of Sulnong soup stock with heating times Lim, H. S.;Ahn, M. S.;Yoon, S. S.
  13. Korean J. Dietary Culture v.6 A preliminary study of ecological aspects of food on a kind of Gom-Tang(beef soup made with internal organs and bone) intake Kwon, S. J.;Adachi, M.;Mo, S. M.;Choi, K. S.;Kim, J. H.;Koh, H. J.
  14. Korean, J. Dietary Culture v.4 A study on Korean dog meat cooking(Ⅱ)-Survey of dog meat cooking restaurants Kim, T. H.
  15. Korean, J. Nutr. v.17 Nutrition konwledge and food habits of college students Kim, W. Y.
  16. Agricultural economics research report 82 Meat: A consumer survey of christchurch househokds Brodie, R. J.
  17. Census of population and dwelling wellington Statistics New Zealand 1996
  18. Korean, J. Dietary Culture v.6 A survey on the status of the homemakers meal management in Jeonbuk area Lee, K. J.
  19. Korean, J. Dietary Culture v.11 Consumer opinions about the factor in food selection and functional food Han, M. J.;Bae, E. A.
  20. Korean, J. Dietary Culture v.11 Nutritional knowledge and eating behavior of high school in Sungnam area Lee, Y. M.;Han, M. S.
  21. J. Am. Diet. Assoc. v.88 A saturated fat/cholesterol avoidance scale : sex and ethnic differences in a biethnic population Knapp. J. A.;Helen, P. H.;Steven, M. H.;Eleanor, a.;Y.;Michael, P. S.
  22. Food Technol. v.46 Consumer attitutes and market potential for foods using fat substitutes Bruhn, C. M.;Cotter, A.;Diaz-Knauf, K.;Sutherlin, J. W. E.;Wightmm, N.;Williamson, E.;Yaffee, M.
  23. Korean, J. Dietary Culture v.1 The positive study on the consumer behavior of Korean Housewives about meat processing products Yun, M. H.
  24. 광공업 통계조사 보고서 통계청
  25. J. Korean Soc. Food Sci. v.7 A study on the consumer recognition of food safety and food additives han, W. K.;Lee, g. J.
  26. 食生活論 足立己幸;秋山房雄