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대구시 한국 대학생과 중국 유학생 및 중국 심양시 대학생의 짠맛에 대한 미각과 짜게 먹는 식행동 비교
지앙린(Ang Lin Ji),이연경(Yeon Kyung Lee) 대한지역사회영양학회 2013 대한지역사회영양학회지 Vol.18 No.6
The purpose of this study was to compare and analyze the assessment of salty taste and high-salt dietary behaviors of Korean university students and their Chinese counterparts. The researchers developed a taste assessment computer program focusing on preference for salty taste, and it was applied to 300 university students, including 100 Korean students, and 100 Chinese students in Daegu of South Korea, and 100 Chinese students in Shenyang of China (144 males and 156 females). The results of the taste assessment of Chinese and Korean university students are as follows. Among males, Koreans (36.0%), Chinese students in Korea (36.2%), and Chinese (40.4%) scored highest in the a bit salty followed by normal. Among females, Koreans (36.0%), Chinese students in Korea (49.1%), and Chinese (28.3%) scored highest in the normal. In terms of salt concentration in solution, among the male subjects, most Koreans favored the salt concentration of 0.31%, which is considered to be a normal concentration; most Chinese students in Korea favored 0.63%, which is considered to be a bit salty, and most Chinese favored the concentration of 1.25%, which is considered to be salty. As for the female subjects, Koreans, Chinese students studying abroad, and Chinese favored 0.31%, the normal level of concentration. Korean students scored higher than Chinese students in Korea and Chinese students both in males and females (p < 0.001, p < 0.01), in terms of high-salt dietary behaviors favored salty taste. This study suggests that Chinese university students need nutrition education in terms of modifying eating behaviors to reduce dietary salt intake.
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