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김그림 ( Geu Rim Kim ),박지혜 ( Ji Hye Park ),양예은 ( Ye Eun Yang ),이경아 ( Kyung A Lee ) 대구가톨릭대학교 자연과학연구소 2014 자연과학연구논문집 Vol.12 No.1
The purpose of this study was to investigate preference for salty taste of University foodservice customer in the Gyeongsangbuk-do area. Data were collected from subjects, including 94 male and 213 female University students. This survey was conducted using self-boarding Questionnaires. By the stage of salt-related dietary behaviors, the ``Pre-contemplation stage`` comprised 39.1%, ``Contemplation stage`` 29.1%, ``Preparation stage`` 14.9% and`` Action stage`` 16.9%. Exactly 38.5% of all students showed ``salty`` for self-assessed preference of saltness, and 56.4% showed ``salty`` for assessed saltness of university foodservice operation. Male had higher self-assessed preference for salty taste more than female, overweight students had higher the score, and ``Pre-contemplation stage`` group had higher the score than other group.