Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Survey on the Consumption and the Perception of Mushroom among Korean Housewives

주부들의 버섯 이용 실태 및 인식도 조사 연구

  • Min, Sung-Hee (Department of Oriental Medical Food and Nutrition, Semyung University) ;
  • Oh, Hae-Sook (Department of Food and Nutrition, Sangji University)
  • 민성희 (세명대학교 한방식품영양학부) ;
  • 오혜숙 (상지대학교 식품영양학과)
  • Published : 2006.04.30
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Abstract

This study was carried out to examine Korean housewives' preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of four mushroom dishes. The data were collected from 713 subjects in various age ranges. The housewives ate mushrooms because of their healthfulness. Frequency of eating mushroom was related to preference of mushrooms. Frequency of eating mushroom was also influenced by intake of balanced diet, healthfulness of current diet, and application of nutritional knowledge. Mushroom dishes were considered nutritious (72.4%), easy to purchase (55.7%), easy to cook (63.7%) and expensive (36.3%). Mushroom was also considered superior to other vegetable in nutrition and taste but evaluated inferior to other vegetable in aspects of high price and limitation of variety. Intake of balanced diet, healthfulness of current diet and application of nutritional knowledge were influenced by the level of nutritional knowledge. Korean housewives liked mushroom but they didn't recognized the value of mushroom as a source of Vitamin D well. Introducing various cooking methods and nutritional informations are suggested to use mushroom diversely.

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References

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