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경기 일부 지역 중학생들의 학교 급식으로 제공되는 한국 전통음식의 기호도 및 인식 조사
김명희 ( Myung Hee Kim ),최미경 ( Mi Kyeong Choi ),김미원 ( Mi Won Kim ),엄아영 ( Ah Young Eom ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.1
The study was conducted to identify the recognition, and the preference for the traditional food provided by secondary school food services in male and female secondary school students in certain areas of Gyeonggi-do. The summarized results are from a survey of 300 students. Forty seven percent of the men and women had BMI indexes within the normal range. In an investigation of satisfaction, and recognition of traditional food, ~81.3% of the total respondents stated that Korean food developed in the context of traditional culture best defined traditional Korean food(p<0.01). In a reason of being concerned about the traditional food, man and woman student who responded through mass-media was the most. Concerning the degree of satisfaction with the traditional food provided in school food services, ~67.3% of total respondents responded with satisfaction, this was double the number of responses indicating unsatisfaction. In an order of preference of traditional Korean foods provided in school food services, noodles, dumplings, stew, and Jungol rated the highest in preference. Seasoned vegetables, raw vegetables, radishes seasoned with soy, and salted fish were the foods with the lowest preference ratings; the students did not prefer to those foods. Especially, soup(p<0.01), broth(p<0.05), roast(p<0.01), and hard boiled food, and fried food(p<0.05) showed meaningful differences regarding gender preference.
ScienceON
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