Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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The Customer's Perception of Herbal Items and Food Items Used in Medicinal Cuisine

한약재 및 약선 식재료의 인지도에 관한 연구 -서울지역을 중심으로-

  • Cho Young-Shin (Dept. of Food-Service & Culinary Management, The Graduate School of Kyonggi University) ;
  • Youn Su-Kyung (Dept. of Food-Service & Culinary Management, The Graduate School of Kyonggi University) ;
  • Kim Myoung-Hee (Dept. of Food-Service & Culinary Management, The Graduate School of Kyonggi University)
  • 조영신 (경기대학교 외식조리학과) ;
  • 윤수경 (경기대학교 외식조리학과) ;
  • 김명희 (경기대학교 외식조리학과)
  • Published : 2006.02.01
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Abstract

Nowadays, people are more concerned about health food than satisfying their hunger. Therefore, media presents programs related to health food such as dietary food, traditional food, and herbal items. The trend has emphasized the importance of traditional food items and the need for a 'han-bang' menu development The purpose of this study was to identify the perception of herbal items and other food items used in medicinal cuisine in the Seoul Area. Out of 300 questionnaires distributed, 287 were collected and analyzed. Descriptive analysis, factor analysis, ANOVA, and T-test were conducted using SPSS 12.0 for windows. This study identified that the perception of herbal items was influenced by age, education, and wage level. Daily eating habits partially affected on the perception of herbal items. Accordingly, these findings indicate that it is necessary for 'han-bang' menu' development set to target market.

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