Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 15 Issue 6
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- Pages.565-578
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- 1999
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Perception of 'jook' by the individual characteristics of Korean
건강, 성격, 연령, 성별에 따른 죽에 대한 견해
- June, Jung Hee (Dept. of Food and Nutrition, Suwon University) ;
- Yoon, Jae Young (Dept. of Food and Nutrition, Ansan College) ;
- Kim, Hee Sup (Dept. of Food and Nutrition, Suwon University)
- Received : 1999.10.02
- Published : 1999.12.31
Abstract
A survey on the perception of Jook was conducted from some Korean by using a questionnaire. Among the subjects, those of teens and twenties of age showed good health indices, and there were significant differences in character and physiology depending upon the age. The more younger, the more impatient regardless of the gender(p<0.01). Jook served as a meal, between meals, or dainties. On selecting instant Jook, taste, nutrition, variety, and convenience were the factors considered. Hinjook served as a breakfast or therapeutic diet, Potjook and Hobakjook between meals and as dainties, and Darkjook as a lunch or supper and a health meal.