• 한국식품조리과학회지
• /
• 제9권2호
• /
• pp.116-122
• /
• 1993

This study examines the high school girls in Inchon area dividing them into three groups according to their weight, the low-weight group, the normal weight group and the overweight group to find out their food habit and food preference. The result reveals that more students from the low-weight group have breakfast regularly than those from the other two groups, and more students from the low-weight and normal weight groups always have lunch. However, none of the students from those three groups skip their suppers. This study also shows that there are more students from the overweight group having snacks, and more students from the low-weight have the unbalanced diet problem than those from the other two groups. Next, this study examines their attitude toward breakfast. It seems that all the students from three different groups similarly regard breakfast as a very important meal. Additionally in deciding what to eat, the taste of food is considered as the most important factor for them all. In their preference of food taste, there seems to be a slight difference. The students from the low-weight and normal weight groups prefer hot food to sweet food, but those from the overweight group prefer sweet food to hot food. Also in food preference the difference among the groups is that the students from the low-weight and normal groups prefer favorite food and snacks. While those from the overweight groups prefer cereals and noodles.

• 한국조리학회지
• /
• 제13권4호
• /
• pp.128-137
• /
• 2007

The objective of this study was to investigate the dietary behavior and preference of vegetable food and to provide preliminary data required for menu promotion for middle school students' proper diet habits for their health. A survey was conducted for one week(2007) in Kyounggi province(Ansan and Seoul). The result was as follows. Three times a day was the highest in the number of eating meals and boiled rice. In the preference of food items, the meat food was more preferred than the vegetable food. In case of vegetable preference, males were higher than females. Many students recognized one dish of vegetable food in their meals. 72.4% of students ate less than provided in the food service system. Also, 7% of students did not eat vegetable foods entirely. They have had 1/2 dish(35.2%) of Kimchi in their meals and only 10.6% of students didn't eat Kimchi at all. The reason that students ate vegetable provided was 'for eating rice'(47%). Also, the reasons that students do not eat vegetable provided were 'bad taste' and 'unfavorite vegetable'. The above results indicated that it was needed to understand the importance of vegetables and education about the nutrients of vegetables.

• 동아시아식생활학회지
• /
• 제9권1호
• /
• pp.35-45
• /
• 1999

This study was conducted to investigate mean height, weight, food preference and satisfaction of 231 children in preschool in four different regions(Susung-ku, Jung-ku, Nam-ku, Dalseo-ku) of Taegu. Mean height of the children was increased by priority of Jung-ku, Dalseo-ku, Susung-ku and Nam-ku, and mean weight was of Jung-ku, Susung-ku, Dalseo-ku and Nam-ku. In food preference, boiled rice had the highest score of cooked rices in all of the different regions, jajangmyun had the highest score of noodles in Susung-ku, Jung-ku and Dalseo-ku. Cake had the hightest score of breads in Susung-ku and had significantly difference all the kind of other lesions. Songpyun had the highest score of rice cakes in all four regions. Jangjorim had the highest score of jorim foods in all four regions, but anchovy and green pepper jorim had the lowest. Toasted lavor and steamed chicken had the highest of toasted foods and steamed foods, respectively. Salads had the highest of muchimryu cooked potherbs and salads in all regions but kimchi and jangachi had low scores. Sujungkua had the lowest scores of beverages in all regions, but chocolate had the highest scores of cookies. In food intake satisfaction according to the regions, regularity, variety, hygiene, amount, and quantity of meal had the highest in dalseo-ku. Food temperature was highest in susung-ku. There was a direct correlation between type of housing and satisfaction in diversity of foods.

• 한국식생활문화학회지
• /
• 제21권1호
• /
• pp.8-16
• /
• 2006

This study was performed by questionnaire to investigate the preference and intake frequency of Korean traditional commercial beverages. The subjects were consisted of 320 participants in Daegu and Kyungpook area. 'Chain market' scored 49.4% as purchasing place of traditional beverages. 'Tea bag' scored 31.6% as the favorite package of traditional beverages. On the reasons of drinking traditional beverage 'good for health' scored the highest with 31.3% respondents, followed by 'good smell' with 14.4%. Coffee and traditional tea were the choice of beverage after having a rich meal and on occasion of entertaining guests. The favorite foods in ordinary days were 'tea', 'alcohol', 'ice cream', 'nuts' and 'cookie'. More than thirty percent of the respondents, both male and female, raised the need of improvement in taste of traditional beverage. In the intake frequency, Korea traditional beverages obtained 1.80 points as a whole. 'Green tea' scored highest(3.40points) while 'mulberry-leaf tea' received the lowest score of 1.31 points. The preferred Korean traditional drinks were 'greed tea', 'shick hae', 'citron tea', 'misitgaru', 'maesil tea', 'rice tea' in the order. On the other hand, the preference for 'mulberry-leaf tea', 'boxthom tea', 'ginger tea', 'chrysanthemum tea' and 'omija tea' was very low. The people who are on twenties preferred 'shick hae', 'honey tea', 'citron tea', 'black tea' and 'misitgaru' more than the other generation.

• 대한영양사협회학술지
• /
• 제14권3호
• /
• pp.291-301
• /
• 2008

The aim of this study was to examine intake patterns and preferences for Kimchi in middle school students. The subjects included 361 male and 325 female students in Masan City. For the frequency of Kimchi intake, the largest group consisted of students who ate Kimchi at every meal, with 51.6%, and the majority of them had seven or more pieces of Kimchi per meal. In addition, 50.4% viewed Kimchi as an indispensable dish; and of those who consumed Kimchi at every meal, two kinds of Kimchi would be served. Ggodeulppaegi-Kimchi and Yangbachu-Kimchi were the least preferred types, while Baechu-Kimchi was most preferred, followed by Kakduki and Dongchimi. Furthermore, ripe Kimchi was considered more preferred by 44.9% of the students, and the males had greater preferences for fresh Kimchi (36.0%) as compared to the females (26.8%). Regarding their favorite portion of the Kimchi, students who ate Kimchi at every meal were fond of every part; while 36.6% of the males preferred the top portion and 42.5% of the females preferred the whole portion of Kimchi. The degree of ripeness (39.9%) was selected as the most crucial factor in determining taste, and 49.1% of the subjects preferred a spicy taste. The students who ate Kimchi at every meal liked properly seasoned Kimchi (56.6%), of which 79.4% preferred spicy Kimchi; although they did not like excessively hot Kimchi products. Finally, 37.5% of the subjects identified salted shrimp as their favorite fish sauce.

• 한국조리학회지
• /
• 제10권4호
• /
• pp.118-132
• /
• 2004

This study was carried out to investigate the preference and awareness of bakery menu addition in military foodservice. The results were as follow: 35.2% of the respondents replied that they ate baking menu 4 times a week before the Army enterence. Bakery consmued most frequently were franchise bakery and following by in-store bakery. Instead of the Army's square meal, bakery menu was supplied 2 times a week. 91% of respondent answered 'Like' for baking product. 94% of respondents prefered the square meal to the square meal plus bakery menu. Above respondents would like to have bakery menu 4 times a week, for having a breakfast, between meals or late-night meals. The favorite bakery menu was cakes in the military foodservice. As a result of awareness about bakery menu, Bageteu's awareness was the highest. Finally, this study showed that addition of bakery menu in military foodservice as well as other foodservice were needed.

• 한국식품영양과학회:학술대회논문집
• /
• 한국식품영양과학회 2001년도 International Symposium on Food,Nutrition and Health for 21st Century
• /
• pp.170-177
• /
• 2001

The objective of this study was to improve the qualities of Saengsik (substitute meal formulated with uncooked cereal powder) such as functionality, safety and sensory preference by using Lactic Acid Bacteria (LAB). The optimum formulation of fermented Saengsik (substitute meal) was verified as $40\%$ of fermented brown rice, $13\%$ of fermented job tears, $5\%$ of yellow soybean, $5\%$ of waxy rice, $5\%$ of sorghum, $3\%$ of Seumok bean, $1\%$ of sesame, $3\%$ of barley, $2\%$ of red bean, $5\%$ of prosomillet, $2\%$ of foxtail millet, $9%$ of black rice, $3\%$ of buckwheat, $1\%$ of chestnut, $2\%$ of pumpkin, $3\%$ of peanut. Fermented Saengsik decreased significantly serum glucose in STZ-induced diabetic rats. However, serum lipid levels were not affected by fermented Saengsik. In rats fed with high-fat diet, serum triglyceride level was slightly decreased and the contents of liver triglyceride were significantly decreased by supplementation of fermented Saengsik.

• Journal of Nutrition and Health
• /
• 제17권1호
• /
• pp.10-19
• /
• 1984

The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.

• 대한영양사협회학술지
• /
• 제16권2호
• /
• pp.100-115
• /
• 2010

This study was performed to investigate the effects of taste preference on dietary behavior and nutrient intake. The subjects were 191 female collegians in the Gyeonggi and Gangwon areas. Data were collected using anthropometric measurements, 24-hour recall, and self-administered questionnaires. The respondents were classified into sub-groups according to taste preference: sweet taste (liked and disliked group), salty taste (liked and disliked group), sour taste (liked and disliked group), hot taste (liked and disliked group), and bitter taste (liked and disliked group). The results of this study are as follows: subjects liked, in order of taste preference, hot>sweet>sour>salty>bitter tastes. There were no significant differences in height, weight, and BMI among the groups. The sweet-taste-liked group, tended to prefer Chinese food and fast foods for eating out over the sweet-taste-disliked group (p<0.05). Subjects in the salty-taste-liked group ate faster (p<0.05) and more than those in the salty-taste-disliked group (p<0.05). They also consumed more animal fat and meat (p<0.05) than their counterparts. Compared with the sour-taste-disliked group, subjects in the sour-taste-liked group tended to select Korean food or Japanese-style food for eating out, and fruits for a snack (p<0.05). The meal size of the hot-taste-liked group tended to be more regular (p<0.05) than that in the hottaste-disliked group. Overall, there were distinct differences in dietary behavior and food choices according to taste preference. Taste preference should be considered for dietary consulting and nutritional education.

• Journal of Nutrition and Health
• /
• 제48권1호
• /
• pp.113-121
• /
• 2015

본 연구는 무상급식 전환을 경험한 광주지역 중학생과 학교에서 근무하는 영양(교)사를 대상으로 하여 무상급식 전환에 따른 학교급식의 만족도와 인식을 조사하였으며 그 주요 내용은 다음과 같다. 학생들의 급식만족도는 무상급식으로 전환된 후에도 높은 편 (53.8%)이었는데 급식 만족도는 여학생이 남학생 보다 유의하게 높았다 (p < 0.001). 학생들의 불만족의 이유는 배식량의 감소 (35.2%)였으며, 만족의 이유는 경제적 이유 (50.0%)가 가장 높았다. 무상급식 전과 비교하여 전체 학생의 69.9%는 학교급식 만족도에서 변화가 없다고 하였는데, 성별 간의 유의적인 차이가 있었다. (p < 0.05). 전체 중학생의 80.2%는 식단의 변화가 없다고 하였고, 70.6%는 기호도가 높은 음식의 빈도가 변하지 않았다고 하였으며, 64.0%는 잔반의 양이 변하지 않았다고 하여, 유상급식에 비해 학교급식의 만족도에서 큰 차이를 느끼지 못하고 있었다. 무상급식 전환에 따른 학생들의 학교급식 만족도에 있어 영양(교)사의 85.7%는 학생들의 만족도가 차이가 없다고 인지하여 중학생보다 다소 높은 수준이었다. 또한 영양(교)사는 학생들의 불만족 이유에 대해 66.7%가 급식 양의 부족이라고 하였고, 만족의 이유로는 79.5%가 식재료의 질적 향상이라고 답하여, 학생들의 만족 이유와는 다소 다른 인식이었다. 무상급식으로의 전환에 따른 식단에 대해 영양(교)사의 40.5%는 변화가 있다고 하였는데, 식품비의 상승이 가장 큰 원인이었다. 영양(교)사들은 59.5%는 기호도가 높은 음식의 횟수에 대해 변화가 없다고 하였고, 식재료의 질적 변화에 있어 채소의 종류가 증가하였으며, 95.2%의 영양(교)사는 학생의 잔반량이 변하지 않았다고 인지하였다. 영양(교)사들은 무상급식 전환에 따른 급식 업무에 있어 식단을 작성 할 때 식재료의 구매 및 비용 (26.2%)에 의해 제약을 받으며, 식단 선택 시 급식비 (45.2%)를 우선 고려하였다. 무상급식 전환에 따라 달라진 업무의 내용은 사무관리 (26.2%), 조리법 연구 및 개발 (19.0%)이었다. 본 연구의 결과, 학생과 영양(교)사가 인식하는 학교급식의 만족도는 무상급식 전에 비해 크게 변하지 않았다. 또한 학생과 영양(교)사 모두 식단과 선호도가 높은 음식 및 잔반에 있어 큰 변화를 인지하지 못하였다. 다만 영양(교)사는 무상급식에 따라 사무관리 업무량이 변화하였다고 하였고 급식비에 의해 식단선택이 제한되며, 질적 변화를 가져온다고 한 바, 위의 결과를 토대로 급식환경을 포함한 다양한 요인들이 중학생들의 학교급식 만족도에 미치는 영향을 밝힐 추후 연구가 필요할 것이다.