• Journal of the Korean Home Economics Association
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• v.44 no.10
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• pp.109-120
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• 2006

This study was conducted to provide basic data for desirable food culture by surveying the perception and utilization of Korean traditional food and fast-food from 6th grade elementary school students in the Ansan region. According to the survey, elementary school students have insufficient perception about Korean traditional food but they understand fast-food relatively well. The key factor for their concern in Korean traditional food was the mass media, while the variety of tastes and quickness were key factors of fast-food. Among the respondents, 76.0% chose Korean traditional food as more nutritious than fast-food. From the investigation of their diet situation, daily meals came out as Korean traditional food, while fast-food covered snacks and nighttime meals. Normally, just following their parents' selection was the biggest reason for going to Korean traditional food restaurants. They chose fast-food restaurants because the price is proper and they can use that place for their conversation. Among Korean traditional foods, their favorite was "Gal-bi-zim" (beef ribs stew), and among fast-food, they liked hamburger and pizza. Over 90% of male and female students ate fast-food within 30 minutes, which was less than Korean traditional food. Generally, Korean traditional food was relatively more expensive than fast food. Respondents usually went to Korean traditional food restaurants with their parents and family members, whereas they went to fast food restaurants mostly with their friends. Positive factors of Korean traditional food, in order of satisfaction, were taste, hygiene, price, and quickness, while those of fast-food, in the same order, weretaste, price, quickness, and hygiene.

• 한국약용작물학회:학술대회논문집
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• 2007.11a
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• pp.282.2-282.2
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• 2007

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.545-552
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• 2008

This study is attempt to develop for Korean traditional food data integration system with food database. We are collected all kinds of traditional Korean foods, and referred to document and classified according to food types and cooking methods. Also we are classified 6 types of traditional Korean foods as follows: traditional common, royal, local, festival, rites, and Buddhist temple foods, And we integrate all of that databases for using a specialist or not. We researched for Korean traditional food by cooking type and planed organization for the standardized code and construction for database of Korean traditional foods. It was combined all of them, constructed for Korean traditional food data integration system. Korean traditional foods are classified with 10 provinces local foods, 18 festival foods by seasonal divisions reflecting traditional Korean holidays; and 9 classes rites foods. Korean traditional food using a traditional Korean food classification system was investigated a total of 7,289 kinds foods according to food types. those were 2,585 kinds traditional common foods, 142 kinds of royal foods, 2,137 kinds of local foods, 515 kinds of festival foods, 403 kinds of rites foods, and 1,507 kinds of Buddhist temple foods. And Korean traditional foods included 980 kinds of main dishes, 4,456 kinds of side dishes, 873 kinds of tteok lyou, 515 kinds of hangwa lyou and 465 kinds of emchong lyou. It is therefore recommended that knowledge of traditional Korean foods be preserving and develop their excellence and to further studies.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.369-377
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• 2019

This study focused the recognition and preference of Korean traditional food of elementary school students, in order to make effective educational materials about Korean traditional foods for the elementary school students. According to the responses of 356 elementary school students participating in this research, they understood the concept of traditional Korean food and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher their interest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary school students enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school students suggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class for cooking traditional foods in schools should be expanded.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.80-87
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• 2006

The purpose of this study was to identify the perceptional patterns of Korean traditional food and to compare the preference and intake frequencies of daily traditional Korean food among the identified perceptional patterns in the Yuabian area. Data were collected from 261 Korean housewives in Yanbian and underwent cluster and group mean analysis. The results revealed two different patterns: tradition-oriented vs. modem-oriented. Descriptive statistics showed that perceptional patterns are likely to vary depending on socio-demographic background as well as the preference and intake frequencies of daily traditional food. Similarities and differences in these perceptional patterns, the preference and the intake frequencies of traditional daily food are discussed, and future implications for food nutritionists and Asia marketers are presented.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.558-567
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• 2010

Changes in social, economical, and cultural environments affect the meal practices of children. The transmission of traditional Korean food culture is very important because it presents not only a well-balanced diet but also contributes to shaping identity. The purpose of this study was to investigate elementary school students' present meal practices and views, as well as demands on traditional food culture education to reflect future educational plans. Half of the students ate breakfast everyday and 72% ate a traditional Korean style breakfast. About 38% of the students participated 2-4 times per week in meal preparation and 34% participated in clean-up after the meal once a day. Although 6th graders had greater skills in basic cooking, they tended to be more passive upon applying their skills in daily meal practice. For traditional food culture education, 89% of the experienced and 86.2% of the inexperienced groups agreed on the necessity of traditional food culture education. Students attained traditional food culture knowledge through Silgwa, practical coursework within the curriculum, and by teachers leading classes. They were also educated by parents, mass media, and books outside of school. The preferred methods of class teaching were lecture and experiential learning. The preferred subjects to learn were 'cooking classes based on taste development', 'learning food ingredients through vegetable growing', 'traditional Korean food manners', and 'traditional Korean food culture and seasonal foods' as well as nutritional education. Fifth graders had more positive attitudes towards meal practices and traditional food culture education. Traditional Korean food culture and nutrition education should be integrated and developed into regular subject curricula to improve children's meal practice and inheritance of traditional food culture.

• The Korean Journal of Community Living Science
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• v.19 no.1
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• pp.63-74
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• 2008

The purpose of this study was to investigate junior high school students' and their parents' interests, preferences, and positive perceptions regarding Korean traditional food. This study may be used to provide the basic information for establishing an educational program about Korean traditional food. The self-administered questionnaires for students and their parents were used to examine the general characteristics of participants, perceptions of Korean traditional food, and experiences with traditional food at home. The data was analyzed by t-test and Chi-square test. The results are as follows. First, most students had a lower interest, preference, and positive perception of Korean traditional food than their parents. Second, the perception of traditional food among students was influenced by their experience with traditional food at home and the perceptions of their parents. Therefore, in order to keep and develop the Korean traditional food culture, an educational program for students as well as their parents to teach the advantages and the values of Korean traditional food, is needed. An educational program would help students have a more positive perception of Korean traditional food. In addition, this may encourage parents to serve more traditional foods at home and would increase the interest in eating and cooking Korean food. Thus, establishing an educational program could be a successful method for maintaining the Korean traditional food heritage for future generations.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.140-150
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• 2001

This study was conducted to find out the desirable measures for maintenance and development traditional foods when abroad, by investigating the knowledge and actual state of utilization of Americans residing in the Los Angeles on Korean traditional foods. The 308 respondents of questionnaires were taken. 96% of the respondents demonstrated interest in traditional foods. Among kinds of traditional food, the most preferable food was boiled rice(71.4%) and Kimchi(70.9%) , The that traditional foods are used were good taste(45.4%) and familiar taste(41.6%). The reason for avoiding them was, mainly, troublesome cooking methods (46.3% ). Conclusively, the Korean Americans residing in the Los Angeles have made good use of boiled rice and Kimchi a staple common food, but special foods. ceremonial foods and festival foods were hardly used. To maintain Korean traditional foods when abroad, it is necessary that older generations sometimes offer opportunity to meet with them to the coming Korean generations, and Korean food companies develop and export standardized and simplified traditional foods.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.383-392
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• 2007

The object of this study is to evaluate the Korean traditional food culture education program which was developed in the prior study. In order to evaluate the effect of the program on the students’ knowledge of traditional food culture and their food habit, the program was practiced for 82 students in 4 elementary schools located in Seoul and Kyungki province during 16 weeks from Mar 1, 2005 to July 23, 2005. The pretest and the post-test were performed using an evaluation tool which is composed of evaluation sections for the perception and knowledge of the Korean traditional food culture, Korean children’s food habit and food preference for the Korean traditional food and fast food. The validity of evaluation was proved through the control group in the pretest and the post-test. Descriptive analysis and paired t-test were performed using SPSS/WIN 12.0 Statistic Package in order to compare the results of the pretest with those of the post-test after the education. The perception of the students who took the class for the Korean traditional food was slightly improved (p<0.05) and their knowledge was also increased (p<0.001) after the education while no difference was found in the control group. Moreover, the subjects’ food habit (p<0.001) and their preference of the Korean traditional food (p<.05) were increased respectively but their preference of the Western fast food was decreased(p<.01). These results indicate that the education program evaluated in this study has the effect of altering the subjects’ food habit or food preference as well as of introducing the knowledge of the Korean traditional food culture.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.137-147
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• 2017

Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.