• Journal of the East Asian Society of Dietary Life
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• 제23권3호
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• pp.273-281
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• 2013

The study is being conducted to investigate the perceptions and preferences of the Korean kimchi by the Chinese international students in Jeonbuk area. Self-administered questionnaires were collected from 197 male (48.9%) and 203 female (51.1%) students. Statistical data analysis is being completed using SPSS v. 12.0. Approximately 95% of Chinese female and 91% of male students know about kimchi before coming to Korea through the Korean movies and dramas. The perceptions for kimchi according to the residence period showed a significantly difference 'kimchi is a nutritious and health food' (p<0.05), 'kimchi has good taste but too hot to eat' (p<0.05), and 'Kimchi is difficult to eat because of the smell' (p<0.05). Approximately 52% of Chinese female and 44% of male students consumed kimchi once or twice a day. The most popular form of kimchi among the 13 varieties was baech kimchi. Chinese female students preferred the 'kkakdugi' (p<0.05), 'chonggak kimchi' (p<0.05), and 'young radish kimchi' (p<0.05) more than the male students. The most liked reason was the 'refreshing taste' (44.8%) whereas the most disliked reasons were 'unfamiliar with eating kimchi' (28.7%) and 'sour taste' (24.2%). Approximately 85% of Chinese female and 60% of male students would like to experience making kimchis by themselves. Extended kimchi consumptions for Chinese answered 'not too fish-like smell' (36.0%), 'not too overly-ripe' (34.5%), 'not too sour' (25.4%), and 'not too hot' (25.4%). Therefore, in order to improve the awareness for kimchi among Chinese students, we need to relate kimchi with the taste of Chinese traditional foods.

• Korean Journal of Community Nutrition
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• 제10권6호
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• pp.845-859
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• 2005

The purpose of this study was to investigate the regional differences in food preference among college students participating in a nutrition education program via internet. The subjects were 1672 college students (male: 762, female: 910) and divided into 4 regional groups. A survey using a self-administered questionnaire was conducted using a self-administered questionnaire on taste and food preferences. Data was collected via internet or by mail. Prevalence of the food preferences among regional groups was examined using SPSS statistical package. Food preferences were significantly associated with sex and region. Female students in Chungcheong and Kyungsang areas showed significantly higher preference of the hot taste compared to Seoul and Kyunggi areas. Female students in Seoul, Kyunggi and Chungcheong areas showed significantly higher preference of the boiled bean rice compared to the Kyungsang area. The preference for Kimchi stew of female students in Seoul and Kyunggi was significantly higher than those in Chungcheong and Kyngsang areas. Male students in the Chungcheong area showed significantly higher Preferences of the Young radish kimchi, while female students in this area showed significantly higher preference of the Radish kimchi compared to other areas. The preference for roasted laver of female students in Seoul, Kyunggi and Kyungsang areas was significantly higher compared to the Chungcheong area. The preference for fried chicken of male students in Seoul was significantly higher than that in other areas. The preference for bean sprouts and season bonnet bellflower of male students in Seoul, Chungcheong and Kyungsang areas were significantly higher compared to the Kyunggi area. Therefore, these results Provide nation-wide information on food Preferences among Korean college students. (Korean J Community Nutrition 10(6) : $845\∼859$ 2005)

• The Korean Journal of Food And Nutrition
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• 제27권4호
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• pp.716-724
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• 2014

This study was conducted as a comparative analysis, using the SPSS 17.0 program for a survey conducted from March to July 2013, on the level of perception and preference factors of Koreans and Americans residing in Virginia, USA(89 male and female adults of 20 years of age or above). For the information on the degree of obesity, a survey was used and the subjects provided with their heights and weights. The researcher used this data to calculated their BMI and distinguished the degrees of obesity. For the BMI, the obesity diagnosis of Korean Society for the Study of Obesity was used for Koreans, and the WHO's obesity diagnosis on adults were employed for Americans. First, regarding the Korean participants, the level of obesity appeared in the order of normal (79.6%), overweight (14.3%), and underweight (6.1%). Also, the level of perceptions of their health conditions appeared in the order of average (51.7%) and good (34.7%). No one perceived their health to be in poor condition. Meanwhile, for the American participants, the order was as follows: overweight at about 45%, normal weight at about 35%, obesity at about 12.5%, and underweight at about 7.5%. In terms of the level of perception of health during ordinary times, about 55% of the American participants answered that they are in good health. Therefore, the Americans were found to perceive their health to be in relatively better condition than the Koreans residing in the USA. Also, concerning the level of interest in health while eating food at ordinary times, the American participants were discovered to be more interested (about 62.5%) than the Korean participants. The research on their preference for salty taste was conducted as a survey, and the subjects were asked to choose an item according to their subjective feeling. Regarding the preference for salty taste, both Koreans and Americans residing in the USA responded as moderate. However, a higher proportion of Americans than Koreans responded to favor salty taste. Concerning the reason for their preference for salty taste, Koreans responded with various reasons whereas Americans mostly responded that it is because they eat salty food frequently. For any changes in dietary behavior related to eating salty food, both Korean and American respondents thought that the amount of their daily intake of salt is appropriate and that they consider taste as most important in selecting a snack. Based on the above data, the results of this research indicate a need for actual improvement in the diet with regard to salty food along with diverse policies for promoting life with a low salt diet in future.

• Korean Journal of Community Nutrition
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• 제16권5호
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• pp.580-591
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• 2011

This research was performed to investigate the effects of NEP (Nutritional Education Practice) program developed by KHyDDI (Korea Hypertension Diabetes Daegu Initiative) for hypertension and diabetes patients. The subjects were 116 patients (hypertension 70, diabetes 46) who had completed basic education program at the education information center and four-session program was implemented for them. Nutrient intake was analyzed and compared before and after the program by 24-hr recall method and evaluate weight, waist circumference, body fat, blood pressure and eating habits in terms of nutrition knowledge, eating behavior, salty taste assessment. The improved results after the program were observed in weight, waist circumference, body fat ratio, blood pressure, slightly salty taste in salty taste assessment, nutrition knowledge, eating behavior, sodium, energy, carbohydrate and protein intake ratio to total energy (p < 0.001). Therefore, this program is effective in the improvement of weight, waist circumference and eating behavior, and the continued management would lead to the prevention of cardio-cerebrovascular diseases in the community.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 한국정보통신학회 2013년도 춘계학술대회
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• pp.801-804
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• 2013

We propose a new tongue examination model according to the taste division of tongue. The proposed sytem consists of image acquisition, region segmentation, color distribution analysis and abnormality decision of tongue. Tongue DB which is classified into abnormality is constructed with tongue images captured from oriental medicine hospital inpatients. We divided 4 basic taste(bitter, sweet, salty and sour) regions and performed color distribution analysis targeting each region under HSI(Hue Saturation Intensity) color model. To minimize the influence of illumination, the histograms of H and S components only except I are utilized. The abnormality of taste regions each by comparing the proposed diagnosis model with diagnosis results by a doctor of oriental medicine. We confirmed the 87.5% of classification results of abnormality by proposed algorithm is coincide with the doctor's results.

• Culinary science and hospitality research
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• 제16권3호
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• pp.268-277
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• 2010

Gochujang and red pepper powder are the representative condiments in Korea. This study examines gochujang sauces for tteokbokgi by hot taste degree(4 levels) and then evaluated the quality and sensory characteristics of gochujang sauces to provide the basic information for industrialization of gochujang sauce. Moisture content of gochujang sauce 1 was the highest (53.90%). Moisture content became decreased against hot taste. pH range of gochujang sauce was 5.50~5.84. pH values of sauces increased in accordance with hot taste. In the Brix contents, sauce 3 was the highest(46.73%), but the sauce 1 was a little low. Viscosity of sauce 4 was 237.93 cp and others became decreased in accordance with hot taste. In the lightness(L value), sauce 2 was the highest(24.89). Capsaicin content of sauce 4 was 27.00 mg/100 g while sauce 1 was 22.97 mg/100 g. In sensory evaluation, color of sauce 4 was darkest. In hot taste, sauce 1 was evaluated as less hot while sauce 4 as most hot. Overall acceptability score range of sauce 2, 3, 4 was 4.95~5.50 which was higher than sauce 1. The result of a research conducted to undergraduate students showed that they preferred hot taste gochujang sauce. Consequently, customers should be more satisfied with sauce products they chose when provided with those by hot taste degree. In the future, more studies are required about the degree of hot taste for the successful industrialization and globalization of hot pepper and gochujang.

• The Journal of the Korea Contents Association
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• 제19권8호
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• pp.106-114
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• 2019

The study was conducted to investigate the effect of whole-wheat ratio and nutrition information provision on purchasing behavior and consumer intention among individuals in their twenties who lack calcium intake. In the end, this study aims to provide basic data on the development and marketing strategy of customized nutrition-reinforced snacks. Regarding whole wheat ratios, the acceptance of taste of whole wheat flour was highest in ZF but didn't seem significant difference with HF's. The familiarity of taste and flavor (P <0.001), purchase intention (p <0.001) and recommendation intention (p <0.001) were higher in order of ZF, HF and TF. Regarding information provision, familiarity of taste and flavor (P <0.05), purchase intention (p <0.05) and recommendation intention (p <0.05) were higher in order of detailed information group, non - information group and simple information group. Therefore, developing calcium-fortified biscuit, mixing whole wheat flour with normal flour might reduce consumer's resistance, Also, providing detailed information on the degree of fortification of calcium and dietary fiber might cause a synergistic effect on consumption.

• Korean Journal of Organic Agriculture
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• 제25권1호
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• pp.37-52
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• 2017

Three varieties of green pepper - Chungyang pepper, Cucumber-taste pepper and Nokgwang pepper - are competing with one another in consumption due to the overlapping shipment period. The objective of this study is to analyze the influence of monthly variations of shipment quantities on the wholesale market prices. A Linear Approximated Inverse Almost Ideal Demand System (LA/IAIDS) is employed with monthly data set of three different varieties of green pepper consumption. The results show that if there is an excess supply in the market, the rate of the price decline is larger for forcing culture Chungyang pepper than other pepper varieties. On the contrary, change in supply of cucumber-taste pepper and Nokgwang pepper has little effect on the price of Chungyang pepper. The results of this study can be utilized as a basic information for enhancing the farm income and promoting agricultural policies related to the establishment of self-help funds by Chungyang pepper producer groups in Gyeongnam region.

• Journal of Agricultural Extension & Community Development
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• 제12권2호
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• pp.173-185
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• 2005

This article indicates that the perceptions on the quality of agro-food are socially constructed. Farmers who were producing red pepper in Eumsung county had somewhat different perceptions on the quality of red pepper according to their own marketing channels. Farmers who were selling their red pepper to consumers by direct marketing tend to think the quality attributes more important as follows; information on producers, ingredients, taste and smell, amount of pesticides input, cleaning the harvested red pepper, quality certification by public authority, and brands. Consumers tend to think safety and production area more important, while farmers tend to think the quality attributes as follows; taste, color, variety, soil environment, and largeness. Based on these research findings, we can give some recommendations as follows; 1) the agricultural extension organization in the Eumsung county should change the strategy for local agriculture towards quality management of red peppers. and 2) the local government need to examine the feasibility of quality certifying on red pepper.

• Journal of the Korean Society of Food Science and Nutrition
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• 제28권2호
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• pp.501-504
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• 1999

In order to get a quantitative information of capsaicin intakes derived from Korean daily spicy food, capsaicin contents in powdered red hot peppers and powdered soup of Korean instant noodles were measured by high performance liquid chromatography. Capsaicin contents were 0.03~0.33mg/g in the powdered hot pepper, 3.67~5.50mg/g in the powdered soup with most spicy taste, 2.15~3.14 mg/g in the soup with medium level of spicy, and below 1.5mg/g in the soup with mild taste of Korean instant noodles. From the results, it was estimated that the amounts of daily intake of capsaicin from hot pepper were about 0.38~4.95mg/day, and capsaicin intakes from one pack of Korean instant noodles were about 10~60mg.