한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제25권3호
  • /
  • Pages.454-459
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  • 2012
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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강원 영서지역 남, 여 대학생의 건강 기능성 식품인 인삼 및 인삼제품에 대한 인식도 조사

Investigation on the Perception of the Ginseng and Ginseng Products among University Students in Yeongsu, Gangwon-do

  • 김나영 (송호대학교 호텔외식조리과) ;
  • 채현석 (송호대학교 호텔외식조리과) ;
  • 박성진 (한림성심대학교 관광외식조리과) ;
  • 윤덕인 (관동대학교 호텔조리외식경영학과) ;
  • 서강태 (백석문화대학교 외식산업부) ;
  • 배현수 (초당대학교 조리과학부)
  • Kim, Na-Young (Dept. of Hotel Culinary Art, Songho College) ;
  • Chae, Hyun-Seok (Dept. of Hotel Culinary Art, Songho College) ;
  • Park, Sung-Jin (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University) ;
  • Yoon, Deok-Ihn (Dept. of Hotel Cusin ＆ Food Service Management, Kwandong University) ;
  • Seo, Kang-Tae (Dept. of Foodservice Industry Division, Baeseok Culture University) ;
  • Bae, Hyun-Soo (Dept. of Culinary Art, Chodang University)
  • 투고 : 2012.06.16
  • 심사 : 2012.07.17
  • 발행 : 2012.09.30
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초록

The objective of this study was to investigate the perception of ginseng and ginseng products among university students living in Yeongsu, Ganwon-do. 196 university students participated in the survey for our study. The ginseng intakes of male students(59.1%) was significantly(p<0.05) higher than the intake of female students(40.9%). The primary reasons for consuming ginseng were to "Maintain my [one's] health" and to, "Restore my [one's] energy". The reasons for not consuming ginseng were "Taste" and, "Physical constitution". Consumers purchased the following ginseng products at the market: For males, ginseng wine(21.7%), ginseng beverage(17.4%), ginseng candy(17.4%) and ginseng kimchi(17.4%) for females, Korean ginseng snacks(23.3%), ginseng yogurt(20.9%), ginseng candy(14.0%), and ginseng jelly(11.6%).

키워드

참고문헌

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피인용 문헌

  1. 충남 일부지역 성인의 기능성 음료 구매실태 vol.31, pp.4, 2018, https://doi.org/10.9799/ksfan.2018.31.4.520
  2. 건강기능식품의 섭취 시 주의사항 표시제도 개선에 대한 연구 vol.32, pp.3, 2012, https://doi.org/10.9799/ksfan.2019.32.3.202