Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Recognition and Propagation for Temple Food among University Students with Food-related Majors

외식·조리전공 대학생들의 사찰음식에 대한 인식 및 대중화 방안에 관한 연구

  • Huh, In-Joon (Department of Home Economics Education, Graduate School of Dongguk University) ;
  • Lee, Sim-Yeol (Department of Home Economics Education, Graduate School of Dongguk University)
  • 허인준 (동국대학교-서울 가정교육과) ;
  • 이심열 (동국대학교-서울 가정교육과)
  • Received : 2018.04.06
  • Accepted : 2018.04.28
  • Published : 2018.04.30
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Abstract

Objectives: This study was conducted to investigate the perspective and popularization of temple food among university students with food related majors, and to provide basic data for the popularization and the fostering of professional lecture in temple food. Methods: A self-administered questionnaire was applied to 453 university students at six universities with food related majors. The questionnaire was designed to examine interest, recognition, consumption, popularization and curriculum of temple food. Results: The study population consisted of 19.2% men, and 80.8% women, and the most common response to desired career after graduation was food related employment (53.9%). Overall, 49.0% replied that they had an interest in temple food, which was relatively low. 59.9% of respondents who had been known throw TV, Internet, newspaper, and magazines about temple food were showed the highest results. Additionally, as for the perception of temple food, 'Prevention of lifestyle related disease' was the highest score (4.10). Overall, 64.9% of the subjects had not tried temple food, and 84.7% of these responded that this was because they had not encountered temple food. Among subjects who had tried temple food, most had encountered it at a temple (73.0%), and 78.0% replied that the taste of temple food was suitable. The intention to try temple food was 73.3%, and 64.8% of respondents said there was a necessity to establishment curriculum regarding temple food. Finally, interest, popularization, and intention to try temple food were significantly positively corelated. Conclusions: The results showed high interest in temple food and willingness to participate in education regarding temple food, as well as awareness of the need for popularization. Therefore, it is necessary to increase intake opportunities to raise interest in temple foods. This can be accomplished utilizing publicity materials, as well as by offering opportunities for temple food education through curriculum.

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References

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