The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Study on the Recognition and the Preferences for Traditional Korean Food Served at the Middle School Good Service in the Gyeonggi Area

경기 일부 지역 중학생들의 학교 급식으로 제공되는 한국 전통음식의 기호도 및 인식 조사

  • Kim, Myung-Hee (Dept. of Food & Nutrition, Kongju National University,) ;
  • Choi, Mi-Kyeong (Dept. of Food & Nutrition, Kongju National University) ;
  • Kim, Mi-Won (Dept. of Food and Nutrition, Chungwoon University) ;
  • Eom, Ah-Young (Nutrition Education, Graduate School of Education, Kongju National University)
  • 김명희 (공주대학교 식품영양학과) ;
  • 최미경 (공주대학교 식품영양학과) ;
  • 김미원 (청운대학교 식품영양학과) ;
  • 엄아영 (공주대학교 교육대학원)
  • Received : 2011.01.13
  • Accepted : 2011.03.16
  • Published : 2011.03.30
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Abstract

The study was conducted to identify the recognition, and the preference for the traditional food provided by secondary school food services in male and female secondary school students in certain areas of Gyeonggi-do. The summarized results are from a survey of 300 students. Forty seven percent of the men and women had BMI indexes within the normal range. In an investigation of satisfaction, and recognition of traditional food, ~81.3% of the total respondents stated that Korean food developed in the context of traditional culture best defined traditional Korean food(p<0.01). In a reason of being concerned about the traditional food, man and woman student who responded "through mass-media" was the most. Concerning the degree of satisfaction with the traditional food provided in school food services, ~67.3% of total respondents responded with "satisfaction", this was double the number of responses indicating "unsatisfaction". In an order of preference of traditional Korean foods provided in school food services, noodles, dumplings, stew, and Jungol rated the highest in preference. Seasoned vegetables, raw vegetables, radishes seasoned with soy, and salted fish were the foods with the lowest preference ratings; the students did not prefer to those foods. Especially, soup(p<0.01), broth(p<0.05), roast(p<0.01), and hard boiled food, and fried food(p<0.05) showed meaningful differences regarding gender preference.

Keywords

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