보육시설 유아들의 식행동과 식품기호도 조사를 통한 식단개발 및 평가

신은경,이연경 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.1

This study was conducted to develop and evaluate food menus after investigating eating behaviors and food preferences of preschool children. Parents of the preschool children in 2 Gumi City day-care centers completed questionnaires in July 2003, which were used to assess eating behaviors and food preferences of their preschool children. Analysis of the questionnaires led to the development of the menus. Menus (n=10) were developed for five different categories (two menus were developed for each category) including general menu, unbalanced menu, anemia menu, obese menu. and traditional menu. The preschool children(n=656) evaluated the menus as they were provided with each them throughout October 2003. The five score scale method was used to evaluate taste, smell, looks, texture and general preference of each menu. Results in eating behaviors showed that 70.7% of preschool children had unbalanced eating behaviors. No gender based differences in eating behaviors were found, but in regard to food preferences boys tended to prefer carbonated drinks more than girls. Results indicated that among all menus, fruit ranked highest (3.97±0.65) for food preference, and vegetables ranked lowest for food preference (2.46±0.68). Food preference in regard to cooking process indicated the highest preference was for fried foods (3.80±0.68) and the lowest preference was for raw vegetables (2.61±1.27) and namul (2.85±1.13). Preference for taste ranked the highest (4.30±0.91) but preference for looks recorded the lowest (3.95± 0.89). Of all the foods in the menus. steamed tofu rated the highest for individual food item preference, while tuna sesame leaf rice rated the lowest preference. Statistical analysis of interrelationships among food taste, smell, looks, texture and general preference were significant (p〈0.01). Results from this study suggest that various factors including food taste, smell, looks, and texture influence the food preferences of preschool children. Therefore, it is concluded that by developing a variety of appetizing menus for use at home and in day-care centers, containing varied food items and cooking methods. preschool children will be encouraged to increase their food preferences and to establish appropriate eating behaviors.

고객의 PB식품 인식 및 점포 선호도가 PB 브랜드 충성도에 미치는 영향 - 대형할인점 PB식품 카테고리를 중심으로 -

권재우 ( Jae-woo Kwon ),이형재 ( Hyongjae Rhee ) 한국고객만족경영학회 2015 고객만족경영연구 Vol.17 No.3

기존의 PB 상품에 관한 많은 연구는 특정 품목만을 대상으로 연구하였으나, PB상품 카테고리별로 소비자들의 PB 상품에 대한 인식과 구매경험 또는 행동은 다를 수 있기 때문에, PB 상품의 영향력이 커진 시장 상황에서 카테고리별 PB상품에 대한 연구는 대형마트 등 유통업체의 관리자에게 주는 전략적 함의가 크다고 할 수 있다. 본 연구는 PB 상품 재구매 의도와 구전의도에 미치는 요인 검증에서, 각 PB상품 호감도를 매개변수로 하고 가격, 품질, 가격대비 품질, 점포 호감도를 독립변인으로 하는 연구모형을 설정하여 고급식품, 일반식품, 가공식품의 식품 카테고리에 적용하여 세부적 상품군에 대한 PB 상품 구매행동을 연구하였다. 연구결과 첫째, 가격은 모든 PB식품에서 PB상품 호감도에 영향을 미치는 요인이 아니었고, 재구매 의도에 미치는 영향에서는 가격은 직접효과만 나타났고, 매개효과는 나타나지 않았다. 이는 PB식품이 저렴한 가격으로 고객에게 소구한다는 전통적인 관점과는 다른 것으로서, 단순한 가격요인은 PB상품호감도 형성으로 이어지지 않는다는 것을 의미한다. 둘째, 대형마트 호감도가 PB식품 호감도를 경유하는 매개효과는 고급 PB식품에서만 나타났다. 이는 선행연구에서 점포호감도가 구매행동에 영향을 미친다는 연구결과와는 차이가 있는 것으로서 중요하게 취급되어야 한다. 대형마트에 대한 소비자의 호감도가 실제 PB식품 구매행동으로 이어지는 것은 대형마트의 점포 이미지가 중요한 PB 고급식품에 제한적이라는 것을 의미한다. In the existing literature on PB products, most of the research has focused on a specific product. However, customer perceptions, purchase experiences, and purchase behavior may differ across PB products within a category. Research based on PB product category would provide retail managers with significant implications. Thus this research sets up a model for validating the relevant factors that affect PB product repurchase intention and word-of-mouth intention in the category of PB foods. The PB foods category includes ordinary food, premium food, and processed food. In the research model, price, quality, quality adjusted for price, and store preference are analyzed as independent variables. Further PB product preference is also analyzed as a mediating variable. The results of the research model, firstly, show that price is not a significant factor affecting PB product preference. Price rather influence significantly repurchase intention while price does not influence repurchase intention via mediator of PB product preference. This result is not consistent with the conventional perceptions th at PB products appeal to consumers mainly in terms of low prices. Low prices of PB product does not automatically lead to repurchase intention. Secondly, as for mediating effect of PB food product preference, discount store preference has effect on repurchase intention only in premium PB food products. This finding has discrepancy with findings of past research that store preference affects customer purchase behavior. The finding should be regarded as important. It suggests that discount store preference leading to PB food products is limited in premium PB food products where store image is highly critical. Thirdly, in word-of-mouth intention as target of salse promotion, price does not has direct or indirect effect. In other words, mediating effect of PB product preference does not exist in the path from price to word-of-mouth intention. PB food product preference, in case of premium PB food, acts as mediator between store preference and word-of-mouth intention. Yet in case of ordinary PB food and processed PB food product, store preference has direct effect on word-of-mouth intention. This implies that quality in premium PB food products is highly important and suggests a managerial implication that high quality PB food products are more likely to be accepted in case of premium PB food. In other words, in case of premium PB food, quality involvement is high and store preference has a significant effect on word-of-mouth with PB food product preference as mediator. In case of ordinary and processes PB food products, however, discount store preference has a direct effect on word-of-mouth intention, since quality involvement and risk associated with quality is low in those PB food products.

전라북도 전주지역 노인의 식습관 및 선호식품에 관한 조사 연구

차경희 ( Gyung Hee Cha ),김진선 ( Jinseon Kim ),박희란 ( Hee Ran Park ),박한설 ( Han Sul Park ),윤소정 ( So Jung Youn ),박지현 ( Ji Hyun Park ),박주안 ( Juan Park ),조형용 ( Hyung Yong Cho ),최미정 ( Mi Jung Choi ),신정규 ( Jung K 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.1

본 연구에서 전라북도 전주에 거주하는 65세 이상 노인 119명을 대상으로 식습관 및 식품의 종류 및 식품의 조리법에 따른 선호도, 외식의 선호도를 조사한 결과 조사대상자는 남성 49명(41.18%), 여성 70명(58.82%) 중 국졸(40.34%)이 가장 많았으며, 가족유형은 52.10%가 배우자와함께 생활하였다. 월 평균 수입은 과반수이상이 30만원 미만(56.30%) 정도였고, 월평균 용돈은 10-30만원 미만(36.98%) 이었다. 조사대상자의 건강상태의 경우 본인이 자각하는 건강상태에 대하여 61.34%가 보통이라고 하였으며, 치아상태의 경우 부분틀니 또는 임플란트, 틀니 순이었다. 후각의 상태는 대부분이 보통정도라고 응답하였다. 흡연의 경우 남성 응답자의 10.20%만이 흡연을 하였으며, 대부분 2개피 이하로 피운다고 하였다. 음주의 경우도 남성 응답자의 음주율이 더 높게 나타났다. 식습관에서 하루식사횟수는 대부분 응답자가 3끼 식사를 하였으며, 가장 선호하는 식사 때는 점심이었고, 선호하는 아침식사 형태의 경우 남·녀 모두 밥을 가장 선호하였다. 한 끼 식사하는 데 소요되는 시간은 20분 정도 소요되며, 편식정도에 대한 응답에서는 과반수가 가리는 음식이 없다고 응답하였다. 간식의 경우 과반수이상이 과일류를 가장 선호하였으며, 하루에 한 번 정도 간식을 섭취하는 것으로 나타났다. 희망하는 식생활 형태의 경우 대부분이 채소류 위주의 식사를 선호하였다. 식품 및 식품 조리법에 대한 선호도에서 주식의 경우 밥류는 잡곡밥, 면류는 칼국수, 죽은 전복죽을 가장 선호하였다. 남·녀 모두 된장국과 된장찌개를 가장선호하였으며, 국의 필요성에 대하여 남성의 경우는 매 끼필요하다라고 하였다(p<0.001). 남성은 돼지고기를 선호하였으나, 여성은 이와 반대로 소고기를 가장 선호하여 유의한 차이를 나타내었다(p<0.01). 육류는 일주일에 1-3번 정도 섭취한다고 응답하였으며, 각 육류의 조리법으로 소고기는 국, 돼지고기는 찌개, 닭고기는 남성의 경우 삼계탕을, 여성은 튀김을 가장 선호하여 유의적 차이를 나타냈다(p<0.01). 알류의 경우 전체 응답자 중 75.63%가 달걀을 가장 선호한다고 응답하였다. 채소류는 남·여 모두 상추를 가장 선호하였으며, 채소의 경우 일주일에 1-3번 정도 섭취 한다고 응답하였다. 채소의 조리법에서는 나물을 가장 선호하였으며, 이 중 시금치나물과 무생채를 가장 선호하였다. 장아찌·젓갈류에서는 남성의 경우 마늘장아찌, 여성은 깻잎장아찌를 가장 선호하였으며, 섭취횟수는 대부분 일주일에 1-3번 정도 섭취한다고 하였다. 남·녀 모두 생선전을, 부침류에서는 빈대떡을 가장 선호하였으며, 한달에 1-3번 정도 섭취한다고 응답하였다. 김치류의 경우 72.27%의 응답자가 배추김치를 가장 선호한다고 응답하였고, 김치의 필요도에 대하여 대부분의 응답자가 식사 시 김치가 꼭 필요하다고 하였다. 남성은 복숭아, 배, 토마토를, 여성은 사과, 감, 복숭아를 선호하여 유의적인 차이를 나타내었으며 (p<0.01), 대부분 하루에 한 번 정도 섭취한다고 응답하였다. 선호하는 외식 종류의 경우 과반수이상이 한식 (78.99%)을 가장 선호하였다. 외식 시 음식 선호도의 경우 한식의 경우 갈비구이, 불고기, 된장찌개를 선호하였으며, 외식 메뉴로 양식은 먹지 않는다는 비율이 가장 높았고, 양식을 먹을 경우는 돈까스, 치킨 순으로 선호도가 높았다. 일식의 경우 초밥과 장어구이를 선호하였고, 중식의 경우중국식면류와 탕수육을 가장 선호하였다. 전주지역 노인들의 경우 타 지역의 노인들보다 하루 3끼 식사 비율은 높았으나, 치아 상실로 인한 저작능력 저하와 소화불량 증세를 가지고 있었으며, 이는 결식의 원인으로 연결되었다. 그러므로 치아건강 상태 유지를 위한 대책이 필요하다고 생각된다. 선호하는 식사 때는 점심이었으나, 남자노인의 경우 특히 점심 결식이 많아 지역적 특성을 고려하고 영양적인 균형과 심리적인 안락감을 제공할 수 있는 공동 급식 프로그램이 필요하다고 생각된다. To investigate the preference of food of the elderly for developing processed elderly food, this study was conducted from February 2014 to March 2014 by questionnaire including dietary behaviors, food preference, and frequency of food intake to 119 elderly (49 males and 70 female) who were more than 65 years old and living in Jeonju. Most subjects ate three meals regularly and most of the subjects’ favorite meal time was lunch. The duration time of one meal was 20 min (48.74%). The most preferred taste was delicate and sweet. The subject preferred cooked rice with multi-grains, kalguksu (hot noodle), and abalone porridge to other staple foods. Almost 50% of the subjects liked soybean paste soup and stew, and the ratio of elderly who liked Chinese cabbage kimchi was 72.3%. Preference for panfried foods leaned toward pan fried fish fillet and mung bean pancake. Most subjects preferred plant foods like vegetables, lettuce, and seaweeds. The elderly in Jeonju liked roasted pork, grilled yellow croaker, and stir-fried octopus. Cooked and seasoned vegetables (namul) were the most preferred type by the elderly. Preferences for dishes and food materials were not affected by sex and ages. Most subjects preferred eating out with Korean food. Preference for eating food was selected in grilled beef ribs, a pork cutlet, sushi·broiled eels, and Chinese noodles. Western Japanese and Chinese food were preferred by an elderly subject, who was male and who liked Japanese food more than female.

한국거주 외국인유학생들의 K-Wave, K-Drama, K-Pop 및 K-Friend에 대한 선호도가 한식의 선호도, 만족도 및 재구매의도에 미치는 영향에 관한 연구 - 부산지역을 중심으로 -

이미옥 한국식생활문화학회 2018 韓國食生活文化學會誌 Vol.33 No.6

Studies with various types of approach is required for the globalization of Korean Food. As a part of the study, the objective of this study are i) how the preferences of foreign students residing in Korea on K-Wave, K-Drama, K-Pop and K-Friend affect their preference, satisfaction level and repurchase intention on Korean food, and ii) which of the factors affects their preference, satisfaction level and repurchase intention on Korean food the most. Results show that the higher K-Wave, K-Drama, K-Pop and K-Friend preferences, the stronger effect on preference, satisfaction level and repurchase intention on Korean food (p=0.0001). Among the factors for Korean food preference, the most critical one was K-Wave preference (p=0.0001), followed by K-Drama preference (p=0.0500). For the satisfaction level for Korean food, the most important factor among the four was K-wave preference (p=0.0496), followed by K-Drama preference (p=0.0500). For the repurchase intention on Korean food, the most significant factor was the preference for K-Friend (p=0.0004), followed by K-Drama (p=0.0016) and K-wave (p=0.0030). Based on these results, more efforts to invigorate preferences for K-Wave and K-Drama, as well as various attempts to improve preference for K-Friend are required for the globalization of Korean Food.

아동의 기호도와 식습관에 관한 조사연구(Ⅱ)

이원묘,방형애 대한영양사협회 1996 대한영양사협회 학술지 Vol.2 No.1

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.

사상체질에 따른 체질식품 기호도가 20대 성인남녀의 건강수준에 미치는 영향

김윤영,유종향,박기현,이시우,Kim, Yun-Young,Yoo, Jong-Hyang,Park, Ki-Hyun,Lee, Si-Woo 사상체질의학회 2012 사상체질의학회지 Vol.24 No.2

1. Objectives : This research aimed to understand the effects of food consumption that fits to the constitution of subjects on health status by recognizing the constitutional food preference according to Sasang constitution. 2. Methods : The participants who are college students in D city were invited from Mar. 17, 2009 to Sep. 5 2010 for the research. More than two medical doctors who are specialized in Sasang constitution diagnosed the constitution of participants, and the participants were selected as subjects only if the diagnosis of the two doctors were agreed. Total 422 subjects (Taeumin: 175, Soeumin: 101, Soyangin: 144) were selected from the diagnosis, and the collected data was analyzed with computer software of SPSS 17.0. The frequency analysis was executed for the general characteristics of subjects, and the relationship of constitutional food preference and health status (SF-36) were analyzed with Pearson Correlation Coefficient. 3. Results : From the results about the distribution of constitutional food preference according to the constitutions, Soeumin showed the highest frequency for both of lower than 10 points (35.0 %), which stands for high preference of constitutional food, and higher than 40 points (1.9 %), which stands for low preference of constitutional food. And, they showed no correlation for the results about the relationship between health status and constitutional food preference based on 9 sub-categories of SF-36 including Physical Component Score (PCS), Mental Component Score (MCS). 4. Conclusions : In conclusion, the effects of food consumption that fits to the constitution of the twenties on their health status were understood by recognizing the constitutional food preference according to Sasang constitution. Comparing with the previous research results that constitutional food consumption can enhance their health status, there were no correlation between health status and constitutional food preference. The discrepancy of results can be addressed to difficulties of group selection, constitutional food categorization and lack of constitutional food-related questionnaires. Thus, it is required to conduct a follow-up studies that were made up for the mentioned shortcomings.

광주 오미 향토음식의 이미지가 선호도 및 행동의도에 미치는 영향: 관광객과 지역민의 차이

김헌철 ( Kim Heon-choul ) 한국관광산업학회 2021 Tourism Research Vol.46 No.1

광주 오미는 광주광역시의 대표적인 향토음식이라고 지정하고 이를 성장시키기 위하여 부단한 노력을 하고 있다. 그러나 광주 오미는 이러한 지자체의 노력에 비하여 내·외부인들에게 인지도나 선호도가 일반대중음식보다 떨어지고 있는 실정이다. 따라서 본 연구는 광주를 방문하여 광주 오미를 접한 경험이 있는 관광객과 지역민을 대상으로 이미지와 선호도를 파악하고 행동의도에 미치는 영향관계를 분석하고자 하였다. 이에 본 연구는 2020년 12월 1일부터 1월 31일 2달 간 실시하였다. 연구의 결과는 다음과 같다. 첫째, 광주오미에 대한 거주지에 따른 이미지와 선호도의 차이를 분석한 결과 떡갈비, 광주한정식, 보리밥의 이미지는 지역민과 관광객 모두가 이미지와 선호도 또한 높게 나타났다. 둘째, 광주오미에 대한 연령에 따른 이미자와 선호도의 차이를 분석한 결과 떡갈비, 광주한정식, 보리밥, 김치, 오리탕 순으로 나타났고, 김치와 오리탕은 전 연령층에서 이미지와 선호도가 가장 낮게 나타났다. 셋째, 광주오미의 이미지가 선호도에 미치는 영향관계에서 지역성과 전통성에서는 음식의 질, 향토성, 가치는 채택되었고, 청결성은 기각이 되었다. 건강성에서는 음식의 질, 가치는 채택이 되었고, 향토성과 청결성은 기각이 되었다. 넷째, 광주오미의 이미지가 행동의도에 미치는 영향관계에서 이미지는 행동의도에 영향을 미치는 것으로 나타났다. 특히 음식의 질과 가치는 행동의도에 가장 큰 영향을 미치는 것으로 나타났고, 향토성은 낮게 나타났다. 연구의 시사점으로는 김치와 오리탕은 이미지와 선호도가 가장 떨어지는 것으로 나타났는데, 광주광역시는 매년 광주김치의 우수성을 알리기 위하여 부단한 노력하고 있지만 그럼에도 불구하고 외면을 받고 있는 것은 타 지역과 비교하여 특색이 없다는 것이다. Gwangju five local foods is designated as the representative local food of Gwangju Metropolitan City and is making ceaseless efforts to grow it. However, Gwangju five local foods has a lower awareness and preference than general public food for local resident and tourist compared to the efforts of these local governments. Therefore, this study aimed to identify the image and preference of local residents and those who have visited Gwangju and have encountered five local foods, and to analyze the relationship that affects the intention of action. This study was conducted for two months from December 1, 2020 to January 31, 2020. The results of this study are as follows. First, as a result of analyzing the difference between image and preference according to the place of residence for Gwangju five local foods, the images of grilled rice cake ribs, Gwangju Korean set menu, and barley rice showed high image and preference for both local residents and tourists. Second, the analysis of the difference in the image and preference according to the age of Gwangju five local foods showed that grilled rice cake ribs, Gwangju Korean set menu, barley rice, kimchi, and duck stew were in the order, and kimchi and duck stew were the lowest in all age groups. Third, in the relationship between the image of Gwangju five local foods and preference, the quality of food, locality, and value were adopted in the regionality and traditionality, and the cleanliness was rejected. In terms of health, food quality and value were adopted, and locality and cleanliness were rejected. Fourth, in the relationship between the image of Gwangju five local foods and the behavioral intention, the image had an effect on the behavioral intention. Especially, the quality and value of food had the greatest effect on the behavioral intention, and the locality was low. The limitation of this study is the local food of Gwangju Metropolitan City, which includes not only Gwangju five local foods but also various foods. In the analysis, it is necessary to conclude by comparing and analyzing various items, but there is a limit to generalize them into five items. The implication of this study is that the image and preference of kimchi and duck stew are the lowest. Gwangju City is constantly trying to inform the excellence of Gwangju Kimchi every year, but nonetheless, it is not characteristic compared to other regions.

대구지역 대학생들의 식품 기호도 및 위생실태

권용주(Yong-Ju Kwon),배지현(Ji-Hyun Bae) 계명대학교 생활과학연구소 2012 科學論集 Vol.38 No.-

The purpose of this study was to investigate the dietary habits, food preference, nutritional knowledge, and hygiene status of 196 male and female college students in the Daegu area. Female students had longer mealtimes than those of male students, and both groups ate three meals per day on irregular scheduled. The biggest problem that students felt they had was their irregular meal schedule, followed by overeating, salty and spicy meals, and skipping breakfast. The rate of college students skipping breakfast was 28.6% and male students showed a slightly higher rate than that of females. The order of staple food preference was sushi, bibimbap, and kimbap. Ramyeon and spaghetti noodles were preferred. Samgyeopal was the most preferred meat, followed by roasted meat and fried food, whereas preference for fish was very low. Preference for kimchi stew and toasted laver was the highest of the vegetable dishes but preference was relatively low for seasoned vegetables. Hard-boiled bean curd, fried vegetables, and cabbage kimchi were preferred. Fruits and fruit juice were the most preferred snack and beverage, respectively. The leve of nutritional knowledge was not very high at 8.5 points, and hygiene knowledge scored 9.0. Knowledge about calcium supplies in food, recommended daily dosages, and dietary fiber function was high, whereas bone component knowledge was the lowest. Knowledge about refrigerator food storage methods , the concept of food poisoning, and items related to instant food were high, whereas knowledge about food poisoning was low. College students identified freshness dates and the storage methods on the wrapping paper but rarely read the nutritional information or the certificate of origin. More than 94% of respondents answered that nutritional and hygiene education is necessary, and the most highly desirable education was food hygiene. College students frequently skipped breakfast and had irregular meals. They preferred meat and fried dishes, whereas fish preference was very low. Nutrition and hygiene knowledge was not very high and the necessity for nutritional and hygiene education of college students is necessary, so they can select proper foods and practice a good dietary life.

Preference and intake frequency of high sodium foods and dishes and their correlations with anthropometric measurements among Malaysian subjects

Stella Sinn-Yee Choong,Sumitha Nair Balan,Leong-Siong Chua,Yee-How Say 한국영양학회 2012 Nutrition Research and Practice Vol.6 No.3

This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, discretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic difference, discretionary salt use and blood pressures.

대전지역 급식학교 초등학생들의 음식 기호도

구난숙,박종임 대한지역사회영양학회 1998 대한지역사회영양학회지 Vol.3 No.3

This study was done to provide basic information for nutrition education and meal planning by analyzing children's food preference. For this purpose, 938 children from eleven elementary schools under meal service were randomly selected in Taejon. The survey was conducted by questionnaires, and data were analyzed by SAS program. Children prefered ssalbap to japkogbap and liked kimbap the best among one dish foods. But their most favorite foods were chajangmyun in noodles, miyeokkuk in soups, and chamchichigae in pot stew. Sixth graders like kimchichigae more than third graders. In the case of chims, children like duejigalbichim, sogalbichim, and dalgyalchim. In the jorim, they prefered duejigogi jangjorim, mechurial jangjorim to any other jorims. The preference of bockum, namul, jangachi, and jotgal is generally low. Children's preference is high in fruit, drink, fried food, one dish food and is low in jangachi, namul, bockum. These results suggest that the preference of foods should be fully taken into consideration in school meal service so that they can eat foods with pleasure. Foods, which are low in preference due to the cooking method, should be prepared with new cooking methods developed specifically for children. 'Even though the preference of food is low to the children, the nutritious foods should be utilized in the school menu. Then, the importance of food intake must be taught to them through nutrition education.