• 한국식생활문화학회지
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• 제17권1호
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• pp.78-89
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• 2002

Preferences of 814 elderly living in Incheon for dishes, food materials and cooking methods were investigated. The survey was conducted from Dec. 2000 to Jan. 2001 by questionnaires. Subjects preferred cooked rice with beans, kalkooksoo(hot noodle), gomtang(soup with beef), bibimbap(rice with assorted mixture) to other staple dishes. However, preference for hashed rice or curried rice was very low. More than 50% of the subjects liked soybean paste soup and stew, and the ratio of elderly who liked Chinese cabbage kimchi was 68.7%. There was no significant difference in preference for pan-fried foods according to food materials in them. Subjects liked injolmi(waxy rice cake), shikhye(fermented rice drink) and coffee the most. Most subjects preferred plant foods like vegetables, legumes and seaweeds to animal foods. Preference of elderly for milk and yoghurt was reatively high; however, that for ham, butter and cheese was low. Elderly in Incheon liked roasted beef, beef soup and roasted pork the most. Chicken was preferred when it was boiled in water with garlic, ginseng, and so on. Cooked and seasoned vegetables (Namul) were the most preferred type by elderly. Preferences for dishes and food materials were more affected by living places of the subjects than by sex, and the reverse was true in preference for cooking method of food materials.

• 한국식품영양학회지
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• 제5권1호
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• pp.33-40
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• 1992

This research was attempted to investigate the sex bias in nutrition knowledge, food preference and food roles in the family. 152 couples living in Seoul, Cheonan in the 205∼605 were selected for this research as subjects from October 1 to December 20, 1991. The data analysis was made by way of ire quency, percentage, X2-test using SPSS package. The summarized results are as follows. 1. The survey on the sex bias in nutrition knowledge related heart disease on the subjects showed that there were no significant differences between men and women. But women had a relatively good nutrition knowledge than men. Especially women had a good nutrition knowledge that low sodium diet and exercise are efficient on preventing heart disease. 2. On the food preference, the subject showed significant difference between men and women. Men showed a relatively highest preference for protein food just as pork, fish, and tofu. Women showed a relatively highest preference for bread, fruit and vegetable. 3. On the food roles, the subjects showed that gender difference in household labor regarding food preparation still exit. Food-related activities are clearly still the domain of women in most families. Husbands and wives in younger families tended to think the husbands showed increase their efforts in food related activities.

• 대한지역사회영양학회지
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• 제21권3호
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• pp.274-283
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• 2016

Objectives: The purpose of the study was to examine dietary life characteristics such as knowledge, self-efficacy and dietary behavior of preschoolers in Namyangju, Kyunggi-province, Korea. Methods: The survey questionnaire was developed based on literature review. Preschoolers aged 4-5 years (n=208) responded to the questionnaire to measure knowledge, self-efficacy, food preference, and dietary behavior. After excluding incomplete responses, the data of 197 subjects were used for analysis. Results: Mean score of dietary life knowledge was 8.0 out of 12, showing a low level of knowledge. Two out of 12 knowledge items were significantly different by gender. Percentage of correct answer on items of 'foods to make bones strong' and 'kinds of fast foods' was higher in girls than in boys (p<0.05). Total score of self-efficacy regarding dietary life was 40.1 (possible score: 12~48), on average. Compared to girls, boys had more confidence in 'not over-eating', and 'eating balanced meals with meat, fish and vegetables' (p<0.05). Boys scored higher on total score of food preference than girls (p<0.01). The preference for fruits was quite high. Among food items, boys scored higher on the preference for rice (p<0.01), fish (p<0.01), pork (p<0.05), beef (p<0.05), milk (p<0.01), and ice cream (p<0.05) than girls. Boys also liked fast foods more than girls did, showing preference for chicken (p<0.01) and soda (p<0.05). Compared to girls, boys showed more desirable behavior in 'eating breakfast everyday' (p<0.01). Dietary behavior was significantly correlated with self-efficacy (r=0.52, p<0.01), food preference (r=0.35, p<0.01), and knowledge (r=0.25, p<0.01) of subjects. Conclusions: In this study, we observed differences in food preference by gender. Dietary behavior of preschoolers was correlated with several factors, including dietary life related knowledge, self-efficacy and food preference. Thus, it is needed to develop nutrition education programs focusing on increasing dietary life related knowledge and self-efficacy, and consider the differences in food preference of preschoolers by gender.

• 한국식생활문화학회지
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• 제32권3호
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• pp.215-226
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• 2017

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean-Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

• 한국식생활문화학회지
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• 제33권6호
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• pp.512-522
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• 2018

n this study, the BMI characteristics and food preference were examined according to the Sasang constitution typology. The constitution type of the subjects was judged by SCAT2 (SC) and Sasang specialists (SP), and the data were compared with the group (SS) in which the two results coincided. The results of SC and SP were consistent with 55 (38.2%) out of 144 subjects. Among the 55 subjects, there were 36 (65.5%), 15 (27.2%), and 4 (7.3%) Soeumin, Taeeumin, and Soyangin, respectively. The BMI of Taeeumin was significantly higher than that of Soeumin (p< .001) in all analytical methods. On the other hand, there was a difference in determining the body shape of Soyangin between the SCAT2 and specialists. The Taeeum-Soeum Food Preference Index was applied to compare the food preference to 41 types of food. In SS analysis, 13 kinds of foods preferred by Taeeumin or Soeumin were found, of which 8 (19.5%) were consistent with the existing food data. Taeeumin preferred 6 kinds of food, such as cold soybean-soup noodles, wild sesame seaweed soup, pan-fried tofu, Yeongun-jorim, Doraji-namul, and soy milk. In contrast, the favorite foods of Soeumin were black rice and Dak-galbi.

• 대한지역사회영양학회지
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• 제9권2호
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• pp.135-141
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• 2004

Although many studies have focused on dietary habits and behaviors among children, few have looked at individual dietary behaviors and food preferences and their relationships with personality traits. This study examined the relationships between children's dietary behaviors, food preferences and personality traits using a random sample of 236 sixth graders in Chuncheon. Results showed a high prevalence of undesirable dietary behaviors among children: 42.8% of the children had skipped breakfast at least twice a week, 53% had overeaten, 45.8% had eaten irregularly, and 66.5% had eaten an unbalanced meal. These undesirable dietary behaviors were negatively associated with such personality traits as sociability, responsibility, emotional stability, activity, and superiority. When asked about food preference, fruits were most popular while vegetables were least desirable. Total food preference scores were positively correlated with emotional stability (r=.204), activeness (r=.247), sociability (r=.156), responsibility (r=.249), and superiority (r=.133). Preference for meats had negative correlations with responsibility (r=-.133), sociability (r=-.146), and superiority (r=-.132), while preference for vegetables was positively correlated with these personality traits (r=.292, .244, and .230, respectively). In conclusion, the more desirable dietary behaviors and the higher total food preference scores, the more positive the child's personality traits. In addition, preference for vegetables was associated with positive personality traits. The findings suggest the need for continuous attention and guidance on desirable dietary habits for school children both at home and at school.

• 한국식품조리과학회지
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• 제21권5호
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• pp.637-646
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• 2005

The objectives of this study were, 1) to investigate the perception and preference for Japanese chain restaurants due to demographics and consumption behaviors, and 2) to research improvements for Japanese chain restaurants according to the customers' dissatisfaction. Frequency analysis and one-way ANOVA were used to analyze the data. Three hundred questionnaires were distributed and 254 were returned(84.66%). The customers' perception and preference about Japanese chain restaurants were significantly related with each other. The differences of perception and preference due to demographics and consumption behaviors were significant. The most dissatisfied selection attributes were price, number of Korean dishes, number of branch offices, and advertisements, in order. From examining the progressive circmnstances of Korean food-service industry and the social trends toward a preference for healthy, special ethnic food and dishes for diet control and high protein-low fat, it is apparent that food-service businesses related to Japanese food have the potential for success. The results of this study should provide valuable information for administrators and managers in the hospitality industry.

• 한국식품영양학회지
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• 제19권4호
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• pp.482-495
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• 2006

The purpose of this study was to investigate the eating behavior and food preference of preschool children in day care facilities. Subjects of this study were 192 young children who lived in Sungnam city, Gyeonggi-Do. The results are summarized as follows: The parents reported that 34% of the children ate 'unbalanced diet'. And 16% of the children ate small portions of food. The parents picked up several reasons for their children's 'unbalanced diet' such as 'dislike of the tastes(29.2%), 'texture in the mouth(28.6%)', 'smell of food(18.2%)' Fifty-six percent of parents took 'to change the cooking methods' as the best way to make their children have good eating habits in their home. The highest score of preference among the children was noodles with bean sauce and kimbab for staple food, stews seaweed soup for soups and stews, bulgogi and fried chicken for side dish. The young children's preference score fur side dish made with meats were higher than made with vegetables. This study made a suggestion to parents of children ages 4 to 6 and to teachers in preschool that they prepare for foods made with vegetables.

• 대한영양사협회학술지
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• 제11권1호
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• pp.11-20
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• 2005

This study was conducted to investigate preference for convenience food and dietary attitude in college students in Seoul and Kyunggi-do area. This study used a questionnaires as instrument tool. Thequestionnaire consisted of socio-demographic characteristics of the subjects, the valuation of preference for convenience, the concern of nutrition, and the dietary attitude. The subject were 199 males and 137 females. The mean age of subjects was 22.4$\pm$2.3year. The results have been summarized as follows Male students preferred more convenience food than females. Male students liked chicken, ice cream, ramyeon, pizza·hamburgerandfemalestudentslikedchicken,pizza, ice cream, ramyeon·hamburger. The kinds of convenience foods for a substitute meal were ramyeon, hamburger, bread, potato in male group and female group had frequently ramyeon, hamburger, bread, rice cake for a substitute meal. Male students were more likely to eat ramyeon (p<0.01) and purchased sabalmyeon The subjects used to purchase sabalmyeon as main convenience food at convenient store The score of preference for convenience food in male group was higher than female group. The score of attitude toward balanced diet in female group was higher than male group(p<0.01). In scores of concern for nutrition information, balanced diet, and nutrition knowledge, Female group had higher scores of concern for nutrition information, balanced diet, and nutrition knowledge than that of male group (p<0.01).There was no significant difference in the degree of preference for packing types, however, Male group tended to prefer more micro wave type than female group. The persons to affect the consumption of convenience food were friends. There was no significant difference in the time of purchase convenience food, however, Male tended to purchase convenience food at the time of snack than female group. As a results, proper nutritional education and qualitative development of convenience food are required in order to improve the consuming attitude of consumers and their preference for convenience food.

• 한국한의학연구원논문집
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• 제7권1호
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• pp.105-114
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• 2001

This study was carried out to investigate correlation with food preference of subjects in three constitution groups on the view point of constitutional medicine. The constitutions of 124 college students(male 80, female 44) was classified by QSCC II method. Food preference of the subjects was surveyed in accordance with suggested foods for each constitution and was analyzed using Hedonic scale. The distribution of the constitutional revealed that Soeum individuals accounts 53%, followed by ; Soyang 19%, Taeum 28%. For men, sorghum, potatoes, beef, scombroid, oyster, saury, octopus, codfish, walleye pollack, shrimp, croaker, pineapple, eggplant, leek, pumpkin, toenjang, draft beer, diluted liquor, coffee, cocoa were statistically different in food preference score by sasang constitution(p<0.05). For woman, chicken, pollack roe, a walleye pollack, persimmon, jujube, melon, citron, celery, burdock, vinegar, bean-paste soup, draft beer, ginseng, honey were statistically different in food preference score by sasang constitution(p<0.05). Association of sasang constitutions and food thought to be harmful or healthy to each constitution was analyzed. But Food preference score of food thought to be harmful or healthy were not statistically different in score among sasang constitutions. This results suggested that food intake patterns of subjects were associated with sasang constitutional food in parts.