• 한국식품영양학회지
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• 제23권2호
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• pp.186-195
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• 2010

The acknowledgement and preference for Korean food by Chinese students in the Daejeon area of Korea was surveyed. The students(n=132) were comprised of 57.6% males and 42.4% females, with 56.1% being >20-years-of-age and 43.9% being<20-years-of-age and 42.4% being Korean residents for over 1 year. The most recognizable aspect of Korean food was familiarity with Kimchi, Bulgogi and Bibimbap. Participants were least aware of the affordability of Korean food. Average understanding for Korean food of the Chinese students was 2.77~3.00 on a 5 point scale. Participants highly preferred(in order) Ssalbap, Gomtang and Bulgogi, while Dolsotbap, Samgyetang and Gimgui were not preferred. Female students preferred Gamjatang and Manduguk more than male students. Those students who had lived in Korea for over 1 year preferred Bulgogi and Samgyeopsal, and those residing<3 months preferred Guksujangguk. Over half of the students surveyed had knowledge of Korean food and its preparation; of these students, Korean food preferences were for Kalguksu, Mul Naengmyeon, Moosengchae, and Oisengchae.

• 동아시아식생활학회지
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• 제7권3호
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• pp.341-354
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• 1997

The purpose of this study was to investigate the food behaviors and food preferences of teenagers by regional groups. The subjects were composed of 365 third grade students in middle schools from urban, rural and fishing areas in Kyungpook province. The data was collected by using a survey questionnaire. The results of the study are summarized as follows: Eating habits of 21-47% of the subjects, according to the regions, were poor and female students in large city showed the best eating habits while female students in fishing village showed the poorest eating habits. Out of the three regional groups studied, the subjects from the fishing villages had the highest rates of skipping meals and eating between meals. Out of all the people investigated, thirty to forty percent had unbalanced diets, the highest percentage coming from the urban areas and the lowest from the fishing villages. All together an allergic reaction to food was the highest in the fishing villages' subjects and female students were more sensitive compared to the male students. Students from the urban area had higher frequency of symptoms of lactose intolerance. Upon the investigation of the subjects 'food preferences, they preferred boiled rice to any other rice as a staple food. Cha jang myun was the most preferred out of all noodles and breads. It was found that teenagers preferred one course meal such as fried rice to a rice-centered regular meal. Out of all various meat soups, beef soup and beef-rib soup were preferred the most. As for subsidiary foods the most preferred were soybean paste stew and cuttlefish stew which they ate daily. There was a very high preference for fried foods, the most favored being pork cutlet followed by fried vegetables, sweet potatoes, and minced meat. The most preferred cooked vegetables were bean sprouts and seasoned cucumber. Seasoned cubed radish roots were the most preferred kind of kimchi. For desserts there was a very high preference for the following fruits: apples, plums, strawberries, and oranges. For beverages the most popular choice were chocolate drinks followed by orange juice, apple juice, milk and tomato juice. According to these investigations, most teenagers liked daily foods which they are used to. The study showed that on the whole the teenagers had poor eating habits. A problem that needs immediate attention is that female students and students from the fishing villages have a high rate of skipping meals. It is expected that the results of this food preference test of teenagers could be useful in the meal planning of middle school lunch programs in the future.

• Journal of Nutrition and Health
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• 제39권7호
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• pp.699-706
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• 2006

본 연구는 대학생을 대상으로 한국 음식 중 주식과 후식 에 대한 선호도를 조사하기 위해 실시하였다. 조사 결과는 다음과 같다. 1) 조사대상자의 평균연령은 남학생 21.8세, 여학생 20.2세였고, BMI 는 남학생 $22.6kg/m^2$, 여학생 $19.8kg/m^2$으로 남녀 모두 정상범위에 속하였다. 2) 조사대상자의 가족구성 형태, 어머니의 학력과 직업은 남녀 간에 차이가 없었으나 주거형태 및 아버지의 직업과 교육수준은 남녀 간에 유의적인 차이를 보였다. 가정 내 총 수입은 남녀 모두 150만원${\sim}$300만원, 300만원${\sim}$450만원이 70% 이상을 차지하였으며 남녀 간에 차이를 보이지 않았다. 3) 주식류의 선호도를 보면 밥류의 경우 남녀 모두 쌀 만의 선호도 점수가 가장 높았으며 콩밥의 선호도 점수가 가장 낮았다. 또한 쌀밥, 콩밥, 조밥, 보리밥, 오곡밥의 선호도는 남학생이 여학생보다 유의적으로 높았다 (p<0.05). 4) 죽류의 경우 남녀 모두 닭죽의 선호도가 높았고 깨죽은 가장 낮은 선호도 점수를 보였다. 그 외 흰죽, 전복죽, 잣죽, 팔죽, 호박죽 야채죽 및 깨죽의 선호도 점수는 남학생이 여학생보다 유의적으로 높았다 (p<0.05). 5) 면류의 경우 남녀 모두 냉면을 가장 좋아하였고 남학생의 경우 쫄면, 여학생의 경우 우동과 졸면의 선호도 점수가 가장 낮았다. 라면, 비빔국수, 우동, 자장면, 찜뽕은 남학생이 더 선호하였다 (p < 0.05). 6) 일품요리의 경우 남녀 모두 비빔밥, 김치볶음밥에 높은 선호도를 보였으며 자장밥, 카레밥, 오므라이스 및 떡만 두국의 선호도는 남학생이 여학생보다 유의적으로 높았다 (p < 0.05). 7) 후식류의 선호도를 보면 떡류의 경우 남다 모두 꿀떡의 선호도가 가장 높았고, 두텁떡의 선호도가 가장 낮았다. 남녀 간에 유의적인 차이를 보인 떡류는 인절미와 송편으로 남학생이 여학생보다 높은 선호도를 보였다 (p v0.05). 과일류의 경우 남학생은 딸기와 배, 여학생은 딸기의 선호도가 가장 높았고, 감과 메론은 남녀 모두 가장 낮은 선호도를 보였다. 사과, 배, 바나나, 감, 참외의 선호도는 남학생이 여학생보다 유의적으로 높았다 (p < 0.05). 이상의 결과 남녀 간에 좋아하는 음식에 차이를 보이고 있으며 남학생보다 여학생이 더 낮은 선호도를 보였다. 특히 밥류의 경우 잡곡밥보다는 쌀밥의 선호도가 높았고 우리의 전통적인 밥류 보다는 일품요리, 면류의 선호도가 좀 더 높았다. 후식류로 떡류보다는 과일류의 선호도가 높았고, 과일류 중 수입과일보다는 국내산 과일에 대한 선호도가 다소 높게 나타난 것으로 보아 건강에 대한 관심이 형성되는 시기이기 때문인 것으로 사료된다. 전반적으로 주식 및 후식의 선호도에 남녀 간에 차이를 보이고 있으므로 단체급식을 위한 식단 작성 시 이러한 차이를 고려할 필요가 있으며 대학생 및 성인을 대상으로 한 영양 교육을 실시할 때 이러한 차이를 고려한 신생활 교정프로그램을 작성할 필요가 있다고 사료된다.

• Journal of Nutrition and Health
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• 제9권3호
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• pp.35-45
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• 1976

To investigate the food choices and Dietary Preferences of College Women the number of dishes sold and the sales of the midmeal at the Student Cafeteria, Ewha Womans University were recorded for the fiscal year of 1974; and the observations were made on two consecutive days (June 3rd and 4th, 1974)on what a person has chosen which and how many dishes. The relationship between the number of the consecutive days and the number of foods chosen were treated as Chi square analysis. The results of the food choices and dietary preferences of College Women were as follows: 1. Breads and rice cakes, vegetable dishes, milk and milk products, rice dishes, soups, meat, fish, poultry and eggs, Kimchis and one dish meal were chosen highly; and beverages, stews, and soybeans and soybean products were chosen negligibly. 2. One dish meals, vegetable dishes, meat, fish, poultry and eggs, milk and milk products showed the highest sales volume during the year; rice dishes, breads and rice cakes were the second highest in sales amount; fried foods, snacks and Kimchis showed the range of $3{\sim}6%$ of the total sales; and the beverages, stews, soybean and soybean products were the lowest in sales amount. 3. Seasonal differences were noticed on some dishes. Breads add rice cakes, milk and milk products showed the high selections from March to November and the low, during December to February. Stews, Kimchis, beverages were kept low except sudden rise on February. One dish meal and rice dishes showed almost same level during the year but on February the slight increase were noticed; even level were kept on meat group except the increase to $13{\sim}16%$ on July and December. Fried foods were kept on similar level during the year except the increase on June. Snacks and fruits showed low selections on March, April, November and December and higher at summer. Vegetables, soups, soybean and soybean products showed no different fluctuations in selections during the year. 4. Rolls, salads, milk, hamburgers, fried vegetables, rice with mired vegetables(Bi-bim-bab), and Nang-myun were the single dishes chosen most frequently. 5. There is significant relationship at 0.05 level between the consecutive days and the number of foods chosen. It is concluded that about 50% of the population has taken one item of dishes. The popular combinations were one dish meal and soup or Kimchi; noodles and salads or fried vegetables. It is suggested to set up choice menus with the daily variations, cyclical variations and with the invariable ones; and to recommend one dish meal, breads, partial meals for school lunch; and to study to improve one dish meal, vegetable dishes and fried foods, which are new and inexpensive products. It is also suggested that the feeding of the college students should have to lead the people to the goal that the nutrition education is desired.

• 한국식품조리과학회지
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• 제24권4호
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• pp.525-535
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• 2008

This survey was conducted to assess dining-out behaviors and menu preferences of university students in the Seoul area. The results were as follows: 1. 65.2% ate out rarely for breakfast and 73.1% ate out frequently for lunch, whereas 20.9% occasionally ate out for lunch. The frequency of dining out for breakfast was influenced by age, gender, and major but the frequency of dining out for lunch was significantly correlated with age(P < 0.01). 79.2% of females dined out frequently, but 62.3% of males reported doing so(P < 0.001). 65.2% ate out frequently for dinner and 31.6% did so occasionally. 34.2% dined out frequently for snacks, and 53.5% did so occasionally. 2. Factors to consider in dining out were as follows: taste > preference > price > persuasion > nutrition. The motivations for dining out were as follows: convenience > favorite food > difficult to prepare lunch box > difficult to carry lunch box > habit. This factor was correlated significantly with age(P < 0.05) and residence type(P < 0.001). Problems with dining out were listed as follows: unbalanced nutrition > price > sanitation > variety of menu > taste. This factor was correlated significantly with age(P < 0.05), alcoholic beverage use(P < 0.01) and smoking(P < 0.01). 3. Foods selected for meals when dining out were as follows: Korean style > Western > Japanese > noodles > Chinese. The expense(in won) of dining out for lunch was as follows: 3,000${\sim}$5,000 > 2,000${\sim}$3,000 > over 5,000 > under 2000. Problems to be corrected in Korean-style food were as follows: variety of menu > price > using personal dish. 4. Korean foods preferred in each cooking style when dining out were as follows: beef rib > kimchi-jjigae > bulgogi > doenjang-jjigae > bibimbab. Chinese foods selected were as follows: tangsuyuk > jajang myeon > jjambbong > gganpunggi > bokeumbab. Preferred Western foods were as follows: spaghetti > steak > pork cutlet > pizza > ribs > chicken. Preferred Japanese foods in meals when dining out were as follows: sushi > hoe > udong > pork cutlet > soba. Preferred noodle foods selected when dining out were as follows: ddukboki > ramyeon > mandu > guksu > sundae > gimbab >. Preferred baked foods for dining out were as follows: cake > pizza > loaf bread > baguette > sandwich > hamburger > doughnut > cream bread.

• 한국식품영양과학회지
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• 제43권7호
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• pp.1122-1131
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• 2014

본 연구는 대학생들의 소금섭취 관련 식행동 및 평소 음식 간 선호도를 조사하고 그에 따른 대학 급식소 음식에 대한 간 평가 특성을 분석함으로써 차후 대학 급식소의 나트륨 저감화를 위한 기초자료를 얻고자 하였으며, 결과는 다음과 같다. 짠맛에 대한 주관적 선호도는 보통으로 응답한 대상자가 48.8%로 가장 많았고 짜게 먹는 편이라고 응답한 대상자는 29.5%이었다. 대학 급식소에서 제공되는 음식의 간에 대해 보통이라고 응답한 비율이 50.8%로 가장 많았으며 짜다고 응답한 비율은 42.5%인데 비해 싱겁다고 응답한 비율은 6.8%에 불과하였다. 짠맛에 대한 주관적 선호도의 전체 평균점수는 3.04/5.00점이었으며 남학생(3.09)과 여학생(2.99) 간에 유의적인 차이를 보이지 않았다. 대학생에서 21세 이하(3.16)군과 22~23세(3.00)군이 24세 이상(2.93)군보다 짠맛에 대한 주관적 선호도 점수가 유의적(P<0.05)으로 높아 연령이 낮을수록 '짠맛'을 선호하는 것으로 조사되었다. 급식소 음식 간 평가에 따른 차이에서 급식소의 음식에 대해 '짜다'고 느끼는 군(2.84)이 '싱겁다'(3.18)와 '보통이다'(3.18)고 느끼는 군들에 비해 짠맛 선호도 점수가 유의적(P<0.001)으로 낮았다. 소금섭취 관련 식행동 총 점수는 남녀 간에 유의적인 차이를 보이지 않았다. 한 달 용돈이 30만원 이상군이 30만원 미만군보다 소금섭취 관련 식행동 총 점수가 유의적(P<0.05)으로 높았다. 짠맛 선호도에 따른 차이에서 싱거운 맛을 선호하는 군이 '보통 맛'과 '짠맛'을 선호하는 군에 비해 소금섭취 관련 식행동 총 점수가 유의적(P<0.001)으로 낮았다. 급식소 이용 빈도별 차이에서 급식소를 주 5회 이상 이용하는 군이 다른 군들에 비해 소금섭취 관련 식행동 총 점수가 유의적(P<0.001)으로 낮았다. 급식소 음식 간 평가별 차이에서 급식소의 음식에 대해 '짜다'고 느끼는 군이 '싱겁다'와 '보통이다'고 느끼는 군들에 비해 소금섭취 관련 식행동 총 점수가 유의적(P<0.001)으로 낮았다. 소금섭취 관련 식행동에 대한 15가지 항목의 전체평균 점수는 2.87/5.00점이며, 3.00점 이상의 높은 평가 점수를 나타낸 항목은 '외식을 하거나 배달을 자주 시켜 먹는다', '김치류를 많이 먹는 편이다', '된장국, 찌개, 전골, 탕 등의 메뉴를 자주 먹는다', '라면을 자주 먹는다' 순으로 나타났다. 성별에 따른 차이에서 '햄, 소시지, 스팸 등 가공식품을 자주 먹는다'(P<0.05), '음식이나 국이 싱거우면 소금이나 간장을 더 넣는다'(P<0.01), '국이나 국수류의 국물을 다 먹는 편이다'(P<0.01), '된장국, 찌개, 전골, 탕 등의 메뉴를 자주 먹는다'(P<0.01)의 4개 항목은 남학생이 여학생보다 유의적으로 높은 점수를 보였으며, '외식을 하거나 배달을 자주 시켜 먹는다' 1개 항목은 여학생이 남학생보다 유의적(P<0.01)으로 점수가 높았다. 체질량지수에 따른 차이에서 '국이나 국수류의 국물을 다 먹는 편이다'와 '된장국, 찌개, 전골, 탕 등의 메뉴를 자주 먹는다'의 2개 항목에서 과체중 이상군이 저체중군과 정상체중군보다 유의적(P<0.01)으로 점수가 높았다. 짠맛에 대한 주관적 선호도에 따른 소금섭취 식행동 평가 점수는 '술안주로 맵고 짠 음식을 좋아한다'는 항목에서는 '싱거운 맛'과 '보통 맛'을 선호하는 군이 '짠맛'을 선호하는 군에 비해 유의적(P<0.001)으로 낮은 점수를 나타냈으며, 나머지 모든 항목에서는 '싱거운 맛'을 선호하는 군이 다른 두 군에 비해 유의적으로 낮은 점수를 나타냈다. 대학교 급식소 이용 빈도에 따른 차이에서 '햄, 소시지, 스팸 등 가공식품을 자주 먹는다'(P<0.05), '외식을 하거나 배달을 자주 시켜 먹는다'(P<0.001), '튀김이나 전, 생선회 등을 간장, 고추장에 듬뿍 찍어 먹는다'(P<0.05), '식사 시 마요네즈나 드레싱(소스)을 곧잘 사용한다'(P<0.05)의 4개 항목에서 급식소 이용 빈도가 주 5회 이상인 학생들이 그보다 이용 빈도가 낮은 학생들에 비해 유의적으로 낮은 점수를 보였다. 급식소 음식 간 평가에 따른 차이에서 '햄, 소시지, 스팸 등 가공식품을 자주 먹는다'와 '음식이나 국이 싱거우면 소금이나 간장을 더 넣는다' 항목에서는 급식소에서 제공되는 음식의 간에 대해 '매우 짜다'고 평가한 학생들이 '매우 싱겁다'와 '보통이다'고 평가한 학생들에 비해 유의적(P<0.001)으로 낮은 점수를 보였다.

• 한국식생활문화학회지
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• 제32권6호
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• pp.534-548
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• 2017

Elderly with dementia in geriatric hospitals (EDGH) are highly dependent on hospital meals. This study evaluated the foodservices satisfaction and food preference of the EDGH. The survey was conducted on 104 elderly with dementia (21 males and 83 females) in 4 geriatric hospitals in Seoul and Incheon in November, 2016. Data were collected from interviews using a questionnaire that consisted of 6 questions for foodservice satisfaction and 24 questions (10 categories) for food preference. The data were analyzed using SPSS ver. 20.0. The satisfaction with taste, saltiness, texture, and variety in foodservices was good, but the satisfaction with the amount was not, and the reason for leaving food was its large serving size. The subjects preferred soft boiled rice, noodles, porridges, meats, fish, seafood, vegetables, and fruits. Among them, they preferred more janchiguksu, red bean porridge, beef, croaker, oyster, spinach, and banana. Regarding the cooking methods, they preferred soup, grill, and boiling, but not frying. The also preferred Chinese cabbage kimchi, but they did not prefer hard kkakdugi. They did not prefer milk because of diarrhea, but they preferred yogurt. Therefore, to provide a satisfying meal for EDGH, it is necessary to develop a friendly diet considering their food preferences.

• 대한영양사협회학술지
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• 제10권3호
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• pp.345-355
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• 2004

This study was conducted to investigate the dietary pattern of children with unbalanced diet in school feeding. Children who eat only what they like among elementary school students were selected for this survey. The general characteristics, nutrition knowledge, eating behavior, food intake frequencies and food preferences of the subjects were investigated compared with control group. The subjects were consisted of a total of 160 children : 92 male students(unbalanced-diet group, 46; control group, 46), and 68 female students(unbalanced-diet group, 34; control group, 34). There was no significant difference in nutrition knowledge between the unbalanced-diet group and the control group. Dietary behavior of control group turned out to be more desirable than that of the unbalanced-diet group. In addition, 68.7% of the unbalanced-diet group and 13.8% of the control group hated to eat vegetables. The result of food intake frequency indicates that the control group turned out to be higher in their intake of fish, cereals, vegetables, seaweeds, fats & oils and Kimchi compared with unbalanced-diet group. Intake frequency of minerals and vitamins of the control group was higher than that of the unbalanced-diet group. On the other hand, the unbalanced-diet group turned out to be higher in sugar intake. Children showed the greatest preference of fruits. The unbalanced group turned out to prefer sugar and beverages more than the control group. These results suggest that the desirable dietary habits of children should be formed with the help of nutrition education designed for behavior modification.

• 동아시아식생활학회지
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• 제20권1호
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• pp.1-10
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• 2010

This was conducted to investigate the dietary assessment, food preferences, snack intake, priority order in food purchase, and knowledge of diet of full-time housewives and working housewives through the use of a questionnaire. The participants (127 working housewives and 86 housewives) were selected at random from Seoul and its vicinity. The predominant job reported by working housewives was saleswomen and specialized job (20.7%). The average monthly income of both housewives and working housewives ranged from 3,000,000 to 5,000,000 won. Forty percent of housewives consumed more meat, fish, eggs, beans, and tofu, while 50.0% of housewives ate vegetables other than kimchi at every meal, 51.2% of housewives consumed one serving of fruit and one cup of fruit juice, 45.3% of housewives consumed three regular meals, and 60.5% of housewives consumed a balanced diet when compared with working housewives (p<0.05). Working housewives consumed beverages, ice cream, milk, and dairy products, while housewives consumed breads, sweet potato, potato, and fruit as snacks. The preference that most often led to food selection was flavor among working housewives (67.7%) and housewives (64.0%). Both working housewives and housewives always confirmed the day of food production. Generally, housewives were more interested in learning about food, creating a dietary plan, nutrient loss during cooking and reducing waste food when compared with working housewives. Housewives appeared to have better dietary assessment and knowledge than working housewives. Accordingly, it is advisable to prepare more systemic education programs for working housewives.

• 한국식품영양학회지
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• 제28권6호
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• pp.973-987
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• 2015

This study was conducted to investigate the eating habits and food preferences of elementary school children belong to multi-cultural families and ordinary families. The data were obtained by interview based on questionnaire from November to December in 2012. The subjects of multi-cultural families and ordinary families were 99 and 376 children, respectively. In comparison with eating habits, the ordinary children showed higher scoring in the items of eating proteins, green and yellow vegetables, and fruits or fruit juice than those of multi-cultural children. The ordinary children ate less midnight-meals than those of multi-cultural children (p<0.05). Furthermore, the ordinary children ate kimchi more frequently than the multi-cultural children. It was significantly different (p<0.05) on the items of 'eating-out types' dietary habits between two groups. Education of mothers correlated with the ordinary children's eating habits more than multi-cultural families. In the investigation of the food preference to Korean foods, 'beef and radish soup', 'pumpkin porridge', and 'wheat flakes noodles' were more preferred by children of ordinary families than by those of multi-cultural families (p<0.05). To conclude, nutritional education for their parents should be done and maintained to keep a right eating habit of children of multi-cultural families even at home.