The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Study on the Eating Experience and Preferences for Seafood in Elementary School Students in Gyeonggi-do Area

경기 지역 초등학생들의 수산물 섭취 경험 및 기호도 조사

  • Oh, Hee (Dept. of Nutrition Education, Graduate School of Education, Gachon University) ;
  • Chung, Hae Young (Dept. of Food and Nutrition, Gachon University)
  • 오희 (가천대학교 교육대학원 영양교육전공) ;
  • 정혜영 (가천대학교 식품영양학과)
  • Received : 2013.04.23
  • Accepted : 2013.09.07
  • Published : 2013.09.30
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Abstract

The purpose of this study was to compare the eating experience and preferences for seafood among elementary school students in Gyeonggi-do. A survey was carried out on 383 elementary school students. As for the eating experience of seafood, the students were aware of and had eaten 'Scomber japonics (Go-deung-eo) (96.3%)', 'Anadara broughtonii (Jo-gea) (95.8%)', 'Ommastrephes sloani pacificus (O-jing-eo) (98.7%)', 'Panulirus japonicus (Sea-ou) (98.4%)', 'Porphyra tenera (Gim) (99.5%)', 'Shrimp, soused (81.2%)', 'Eo-muk (98.7%)', and 'Anchovy, dried (98.7%)'. As for the preferences for seafood, 'like (67.6%)', 'fair (21.5%)', and 'dislike (7.3%)' were observed. Concerning the frequency of seafood consumption, 4th grade students showed higher frequency of '1~2/week' compared to others (p<0.05). 6th grade students showed higher frequency of '3~4/week' compared to others (p<0.05). In terms of preferable cooking methods for seafood, 'grilling (35.0%)', 'soup (23.0%)', and 'raw fish (19.8%)' were observed. Boys showed a higher preference for 'grilling', 'frying' and 'raw fish' compared to the girls (p<0.05). Girls showed a higher preference for 'soup', 'braising' and 'steaming' compared to the boys (p<0.05). As for the seafood intake by eating place, 'home (60.1%)', 'eating-out (18.3%)', and 'school lunch menus (12.8%)' were observed in that order. Therefore, in order to increase the consumption and intake of seafood, students should attempt to achieve proper intake though information of nutrition and consistent nutritional education.

Keywords

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