한국식품조리과학회지 (Korean journal of food and cookery science)
- 제15권6호
- /
- Pages.565-578
- /
- 1999
- /
- 2287-1780(pISSN)
- /
- 2287-1772(eISSN)
건강, 성격, 연령, 성별에 따른 죽에 대한 견해
Perception of 'jook' by the individual characteristics of Korean
- 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)
- 투고 : 1999.10.02
- 발행 : 1999.12.31
초록
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.