• 대한영양사협회학술지
• /
• 제2권1호
• /
• pp.69-80
• /
• 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.

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

• 대한영양사협회학술지
• /
• 제4권2호
• /
• pp.188-199
• /
• 1998

The menu planning is closely tied to the acceptability of the food and the satisfaction of the food service system to its client, therefore national school lunch program(NSLP) menu should consider the food preferences of the students. To provide appropriate information and guidelines about desirable NSLP menu planning, the comparison between the frequency of NSLP menus and food preferences of the students was performed, NSLP menus with cooking method of 776 meals were collected from 10 elementary NSLP schools in Seoul and Kyunggi province, and food preference data was surveyed with 1618 elementary school students from 4 NSLP schools in Korea in 1995. According to the cooking methods, NSLP menus served Kimchi(98.3%), rice(71.4%) and soup(71.1%) frequently. Based on the food groups, NSLP menus served vegetables most frequently(188%), followed by grains(101.4%), milk(100%), meat(57.3%), fruits(50.3%), and so on. By Spearman Rank Correlations analysis, the serving frequencies of vegetable side dishes(r=.33, p=.05) were positively correlated with the students' preference score. According to the cooking method, the serving frequencies of steamed dishes(r=1.0, p=.00), salads(r=1.0, p=.00), Kimchi(r=.85, p=.01) and rice one-dish meal(r=.80, p=.10) were positively correlated with the students' preference score. However, the serving frequencies of the main dishes(r=.13, p=.57) and soup group(r=.15, p=.57) were not significantly correlated with the students' preference score. Even though the serving frequency of fruit were negatively correlated with the students' preference score(r= -.80, p=.10). These results indicated that the NSLP menu planned the vegetable side dishes in accordance with the students' food preferences, but it planned the main dish, soup group, and meat side dish group discordantly. Therefore further efforts are needed to involve the preferred cooking methods for increasing the food acceptability. It could be used for the basic guidelines for menu planning of NSLP, and for the future improvement of NSLP in Korea.

• 한국조리학회지
• /
• 제21권1호
• /
• pp.100-115
• /
• 2015

본 연구에서는 갈색거저리의 유충인 밀웜을 2가지 조리방법(소테, 오븐)에 따른 3가지의 다른 형태(원형, 다짐, 분말)에 대한 기호도 및 구매의도를 살펴봄에 따라 갈색거저리의 식품화에 필요한 기초자료를 확립하고자 한다. 또한, 새로운 음식 혐오증(Food neophobia)이 높은 식용곤충을 활용한 시판품 개발시 타깃 시장 전략 수립에 도움을 주고자 한다. 성별과 연령에 따른 기호도와 구매의도는 여성에 비해 남성, 연령이 높아짐에 따라 높게 나타났다. 건강 관여도가 높은 집단, 새로운 음식 혐오증이 낮은 집단일수록 기호도와 구매의도가 높게 나타났다. 그리고 3가지의 다른 형태에 따라서는 성별, 연령, 건강 관여도, 새로운 음식 혐오증 모두 소테와 오븐의 분말형태에서 가장 높은 기호도와 구매의도를 나타내었다. 본 연구의 결과는 식품 개발자들에게 시장 타깃팅을 위한 의미 있는 자료를 제공할 것으로 기대된다.

• 한국식품조리과학회지
• /
• 제28권6호
• /
• pp.829-837
• /
• 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'.

• 대한지역사회영양학회지
• /
• 제14권5호
• /
• pp.531-544
• /
• 2009

This study was conducted to survey multiple factors of aversion to vegetables and preferences for vegetable-related recipes in school meal services among elementary school children in order to help develop various menus and recipes for school meal services. Questionnaire survey was carried out with the study subjects, who were 401 children in 6th grade attending elementary schools in Chonnam and Kwangju metropolitan regions. Results from the survey can be summarized as follows: 65.1% of respondents answered they try to eat vegetables and other namul side dishes served in school meal service for health. As for the frequency of taking vegetables and namul side dishes out of daily meals, 47.4% of respondents chose 'once or twice'. The reasons for aversion to vegetables in boys were taste and cooking method, while girls were taste and feeling between teeth. In boys there were no differences between regions of Kwangju and Chonnam but the tendency of aversion to vegetables was significantly high in girls. As for the aspects of vegetable aversion of subjects, 46.9% of respondents took up 'black & purple' in the unfavorable color of vegetables. 49.1% in 'bitterness' and 39.2% in 'greasiness' were in terms of the aversive taste of vegetables. The aversive vegetable recipes were 58.6% in 'raw & seasoned' and the unfavorable feeling of vegetables were 53.1% in 'squashiness'. There were differences between regions of Kwangju and Chonnam with boys in color and cooking method in girls. Results from the survey on their preferences for vegetable recipes showed that leafy vegetables like crown daisy (raw/slightly seasoned) and pak choi (broth/pot stew) fell to the most aversive category, while bean sprouts (broth/pot stew) were chosen as the most favorable one. Among root vegetables bell-flowers were found to belong to the least preferred recipe, while potatoes were proven to be most preferable in terms of recipes. As for fruit vegetables and other vegetables, all respondents didn't like 'fatsia shoots' vegetable and it's cooking method and they preferred 'green pumpkins (broth/pot stew)'. In respect of mushrooms, enoki mushroom (broth/pot stew) was found most preferred and had high tendency of preferences in boys and girls in Kwangju compared with Chonnam region. The study results indicated that respondents did not show big differences in factors influencing them to be averse to vegetables and their preferences for vegetable recipes depending on regions. In order to have high preference and intake in children's diets, it needs to study in reform of menu about using namul or vegetables mixed with meats and fruits that children preferred or applying roasted and fried other less than namul.

• 한국식생활문화학회지
• /
• 제16권5호
• /
• pp.442-450
• /
• 2001

The purpose of this study was to analyze the satisfaction level on hospital foods in elderly and middle aged patients. The subjects were selected among the patients treated in the Inha University hospital during July of 1999. One hundred thirty five elderly patients aged over sixty(68 men, 67 women) and sixty five patients aged in forties(35 men, 30 women) were surveyed through questionnaires in terms of satisfaction level on hospital foods and the food preferences. Satisfaction on general taste, saltiness, serving temperature, appearance, texture and variety of hospital foods was not significantly different according to age. However, elderly men showed significantly higher satisfaction level than elderly women in terms of general taste of hospital foods(p<0.01). The preferences of cooking method for meat, fish, vegetable and the preferred kinds of kimchi and milk & milk products were not significantly different between the two age groups. However, elderly women significantly preferred sauted meat to broiled meat compared to elderly men(p<0.05).

• Journal of Community Nutrition
• /
• 제3권1호
• /
• pp.40-52
• /
• 2001

This study was undertaken with 237 fifth grade children to investigate the factors, affecting the seafood prefrerence of elementary school children as one of the approaches to find strategies to promote these children's acceptance of seafoods. Subjects for this study were from one public elementary school under meal service located each in Boryeoung-city Chungcheongna Co (coastal area) and Chelowon gen Gangwon do land locked area) The preferences for than those in Boryeong and differences in may items were significant Among four area gender groups girls in Cheolwon had the lowest preference for most seafood items except cephalocoda for which the preference of body in Cheolwon was the lowest Making soup was the least preferred method to cook fish regardless of gender and area, while grilling was the most or the second most preferred in each gender area group Compared to girls bodys had a higher preference for deep frying The seafood preferences of mothers in both areas were similar to those of their children except for processed seafoods which were even more preferred by the children than mothers. Gender, distance from the sea and the method of preparation/cooking seemed to affect the children's preference more than their mother's preference and frequency of serving in the case of seafood. And the effect of gender distance from the sea and cooking methods differed for each seafood category The several suggestions to improve seafood preference especially in land locked area are discussed.

• 한국식품영양학회지
• /
• 제26권2호
• /
• pp.155-162
• /
• 2013

The purpose of this study was to compare the preferences for seafood in school lunch menus among elementary school students in Gyeonggi-do. A survey was carried out on 303 male/female elementary school students. As for the preferences for seafood in school lunch menus, 'like (47.2%)', 'fair (30.7%)', and 'dislike (22.1%)' were observed in that order (p<0.01). Concerning the appropriateness of seafood serving frequency, '1~2/week (44.9%)', '3~4/week (33.7%)', and 'everyday (10.2%)' were observed in that order. When the preference of favorite seafood was evaluated using a Likert scale (strongly like 5-points, strongly dislike 1-point), 'crustacea (4.34)', 'mollusk (4.21)', and 'processed food (4.11)' were observed in that order. In terms of cooking methods for seafood, 5th grade students showed higher frequency of 'grilling' and 'frying' seafood compared to others (p<0.05). As for the occurrence of seafood leftovers, 4th and 6th grade students showed higher frequency of 'sometimes' than 5th grade students (p<0.001). As for certain desires for seafood in school lunch menus, 'improvement of taste (39.3%)', 'various kinds of seafood (20.1%)', and 'variable cooking methods (18.5%)' were observed in that order. Therefore, in order to increase the intake of seafood, students should attempt to achieve proper intake though nutrition education.

• Journal of Nutrition and Health
• /
• 제33권2호
• /
• pp.216-229
• /
• 2000

This study was conducted to evaluate the degree of maintenance of traditional dietary patterns in school lunch menus based on cooking methods. One week of school lunch menus for April and October and 3 dishes with high preference were obtained from school food service dietitians in 353 schools representing all of Korea's provinces and major cities. Based on cultural characteristics, a total of 992 different kinds of dishes were classified into 6 types (Korean, Western, Eastern, modified Korean, modified Eastern, modified Western). The dishes were also divided into 24 categories by cooking method. The most frequently served dish type was 'Korea' (78.4%) and the most frequently served meal followed the pattern 'rice+soup+kimchi+side dishes'. The percentage of 'Korea' side dishes other than rice, soup, an kimchi on menus was 76.3% and that for desserts was 50.8%. These figures indicate that traditional dietary patterns have been changing in the categories of side dishes and desserts. A total of 44.3% of the dishes fell under the 'Korean' category. Among the meals served, the percentage of 'Korean' dishes was relatively low, indicating that students prefer foreign foods or dishes made according to foreign cooking methods. These results suggest that in order to improve the quality of school food services, it will be necessary to search for common ground between the traditional diet and student preferences.