• The Korean Journal of Community Living Science
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• v.21 no.1
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• pp.5-12
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• 2010

The objective of this research was to examine the relationship between food preferences and personality of university students. The questionnaires were distributed to 198 university students in 2009. The data showed high correlation between personality and food preferences. According to the result of food preferences exams the most favorite food of university students was coffee, refreshing drinks, eggs, ice creams, bananas, porks, apples, chickens, weeds, grapes and food they dislike were sea cucumbers, livers, mung bean sprout, crown daisy, flat fishes, bean curd, green lavers, lotus roots, turban shells, egg plant etc. The correlation coefficient between food preferences and personality showed that male students had more dominance and sociability, and female students had more sociability and validity. On the other hand, a good diet group had higher responsibility and a poor diet group had higher sociability. Consequently, good food habits is essentially needed for the formation of desirable personality of students.

• Journal of Nutrition and Health
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• v.36 no.6
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• pp.622-634
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• 2003

The purpose of this study was to investigate the dietary habits and altered food preferences of stroke patients. One hundred and forty-six outpatients, who had experienced their first-ever stroke and were admitted to Asan Medical Center between July and December 2000, were studied. Using interviews, we assessed the altered food preferences, food consumption frequency, and other factors influencing the food preferences and food consumption frequency of the subjects. These results were analyzed with 2 t-tests, and multiple regression analysis, using the SPSS package program. Preferences for pork, red fish, coffee, bread and stews were higher in male stroke patients than in females. The frequency of consumption of beef, pork, white fish, red fish, egg, garlic, onion, coffee, instant noodles, bread, and culinary vegetables increased in the male stroke patients more than in the females. Food preferences were influenced by income, risk factors, subjective tastes and location of brain ischemic lesions. Food consumption frequency was affected by food preference, income, drugs, alcohol, marital status, sex, and dysgeusia. As a result of multiple regression analysis, the frequency of consumption of white fish, red fish, eggs, soy milk, milk, garlic, onions, coffee, noodles, bread, bean-paste stew, kimchi, culinary vegetables, and greasy foods were the most affected by each food preference. Our results suggest that food consumption frequency may vary with food preference, income, drugs, alcohol, marital status, sex, and dysgeusia, and nutrition education should be formulated to prevent stroke recurrence based on the food preferences, subjective tastes, and risk factors of individual stroke patients.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.659-667
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• 2009

The primary object of this study was to examine both preferences in a variety of foods and snacks and the eating habits among young children (aged 13 months through 50 months old). In addition, this study examined whether there would be significant differences in the preferences and eating habits by of young children of different ages and gender of young children. This study included 193 infants (85 boys, 108 girls) of aged 13 through 50 months of old who were enrolled in early childhood education and care settings in Seoul and Gyunggi Province. The information regarding food and snack preferences among young children were gathered through surveys filled out by their mothers and the children's overall eating habits were assessed by their teachers. The main results of this study were as follows. Overall, there were some patterns in eating bere asss and food preferences in foods and snacks among young children. There were no significant differences in both eating bere asss and food preferences by gender of young children. But, however, there were significant differences in food (p<0.001) and snack preferences (p<0.001) by of children of different ages of young children.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.829-837
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• 2012

This study was investigated seafoods provided by school food service and students' preferences for and perceptions of seafoods. The subjects were 275 second grade(age 14-16) students of 4 middle schools in Gyeongnam. The results were as follows. The most main seafoods intake place was 'home'(65.8%). 'School food service' took meaningful ratio(20.7%) of students' seafoods intakes. In the intake amount of seafoods provided by school food service, 'all' took 22.5%(male 31.6%, female 14.1%), 'more than provided' took 1.5%(male 3.0%, female 0%). Male students ate seafoods more than female students did(p<.001). In seafoods providing frequency, '2~3 times a week' took 74.5%, '4~5 times a week' took higher ratio in males' schools, while '0~1 times a week' took higher ratio in females'(p<.05). In perceptions of seafoods, most subjects had positive perceptions as 'good for health'(3.95), 'various kinds'(3.75) except 'good peculiar smell' got smallest point(2.85). In means of learning about seafoods names, 'by looking at everyday menu' took 64.6%. In taking nutrition education, 'no nutrition education' took 69.5%. In preferences for seafoods using 5-point scale, males' preferences were higher than females'(p<.001). 48.1% of males got higher than 4 point, while 14.1% of females did. In improvement measures of seafoods, 'provide various kinds'(47.3%) took highest ratio. In preferences for seafoods by seafoods kinds, preference for 'crustacean' was highest while preferences for 'shell fish' and 'fish' were relatively low. Both male and female students highly preferred laver, shrimp, swimming crab, small octopus, fish cake and tuna canned goods. Male students' preferences were higher than female students' for most kinds of seafoods. In preferences for seafoods by cooking methods, preferences for 'grilled', 'stir fried', 'pan fried' were relatively high, 'braised', 'deep fried', 'steamed' were relatively low. Males' preferences were higher than females' for every cooking method except 'steamed'.

• Journal of the Korean Dietetic Association
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• v.2 no.1
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• pp.69-80
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• 1996

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

• Korean Journal of Community Nutrition
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• v.10 no.6
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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)

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.259-269
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• 2014

The current study investigated the relative effects of viewing motivations on viewing preferences and viewing intentions of television food programs. Data collection was conducted by administering a survey to television food program viewers both on and offline. Viewing motivations were categorized as 'information' 'entertainment', 'pass-time', 'companionship', 'relaxation', and 'social interaction'. 'Information' and 'entertainment' proved to be the most important motivational factors affecting viewing preferences for television food programs. 'Information' and 'social interactions' were the strongest predictors of viewing intentions of television food programs. However, 'pass-time' had a negative influence on both viewing preferences and viewing intentions of television food programs. Furthermore, the results of study verified the moderating effects of food involvement in these relations.

• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.33-41
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• 2016

The purpose of this study was to examine the difference in nutritional knowledge and food preferences according to food-related lifestyle among 400 married women. Using the K-average clustering method, food-related lifestyles of subjects were categorized into three clusters: rational and diversity-oriented group, convenience-oriented group, and health-oriented group. The nutritional knowledge level and food preferences among three clusters were compared to each other using ANOVA test. The findings were summarized as follows: For the nutritional knowledge level, health-oriented group showed the highest mean score, whereas the lowest score was detected in the convenience-oriented group. The convenience-oriented group showed higher preferences for fish, meat, eggs, fruits, milk/dairy products, seaweed, grains, etc. among natural food than the other groups. Meanwhile, the rational and diversity-oriented group preferred legumes, and green vegetables, whereas the health-oriented group showed preferences for other vegetables. However, the convenience-oriented group reported more preferences for breads, noodles, pancakes, fried/stir-fried food, and processed food such as sausage, ham, and fast food, This study found that nutritional knowledge level and food preferences were significantly different according to food-related lifestyles of married women living in Seoul and Gyonggie areas. Thus, it is suggested that nutritional education targeting married women needs to be carefully designed by considering their food-related lifestyle.

• Journal of Community Nutrition
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• v.1 no.1
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• pp.10-15
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• 1999

This study was undertaken with 542 fifth-grade elementary school children to investigate the characteristics in lifestyle, eating habits, food preferences of overweight and obese children in the Pocheon area of Korea. Anthropometry was conducted to determine obesity, and data was obtained on lifestyle, eating habits and food preferences by using questionnaires. The prevalence rate of obesity was 19.5% for boys and 8.5% for girls, and 14.3% of boys and 14.4% of girls were overweight. No significant differences was found in the body size and education years of parents, family income and the empolymental status of mother. Boys did not show any significant difference between subgroups in lifestyle, eating habits and food preferences. Obese girls watched TV longer and liked physical education less than normal and overweight groups, suggesting that an inactive lifestyle can be related to girls' obesity in this study. Overweight girls answered that they had significantly lower preferences for empty-calorie foods such as candies/caramels and cookies as well as high-fat foods such as samgyupsal(pork belly) than normal weight girls, implicating the fear of obesity for overweight girls, although more studies should be done including an assessment of actual intake of these foods. The preferences of obese girls for these foods were not higher than those of normal-weight girls, suggesting that the preference for certain foods may not be the characteristic of obese girls in this study. A special program for nutritional education with a different focus should be developed to combat the problems of each subgroup depending on gender and obesity status to improve the physical fitness of the children in this area.

• Journal of Nutrition and Health
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• v.39 no.5
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• pp.494-504
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• 2006

This study compared eating habits, food preferences, and the nutrient intakes of university students and their parents. The subjects were 186 students (68 males and 118 females) and 143 parents (62 fathers and 81 mothers) in 2 middle-sized cities and 3 metropolises. Eating habits and food preferences were investigated by questionnaire, and nutrient intake by a self recoding for 24-hour. The university students ate out, and ate breads, fast foods, instant foods, and canned or frozen products more frequently than their parents. They had higher preferences for meats, but lower preferences for fish, beans and bean products, vegetables, and sea weeds than their parents. Students took in more energy, total fat, total cholesterol, and SFA (saturated fatty acids) than their parents. The energy ratio of carbohydrate to the total energy intake was lower in the students than in their parents, while the energy ratio of fat to the total energy intake was higher in the students than in their parents. The intake of fats by the students amounted to more than 25% of the total energy intake. In conclusion, the university students had developed a more Western eating pattern and food preference, and were exposed to more risk factors to health than their parents, They should therefore, learn how to manage their meals more carefully in order to reduce risk factors to health.