논문 상세보기
pp.43-50
This study investigated the perceptions and dietary behavior on herbs and foods with 880 students (436 male and 444 female). The results of this study were as follows. First, it was found that 66.5% of the respondents know herbs. Female (70.3%) knew more than male (62.6%) (p＜0.05). They knew herb through mass communication with 46.3%. Second, herb was used as materials for tea with 81.0%. Herb was also used as ornamental plants with 56.5%. Third, parsley (86.5%) was much well known and mint (85.1%), rosemary (80.9%), etc. in order in terms of perceptions of herb which used as food ingredients among 12 herbs. Fourth, the respondents like Korean food than other with 70.1% and taste is regarded as the most important factor with 76.7%. The monthly eating expenses among respondents was 50 to-100 thousand Won. Fifth, they perceived that herb could make the flavor of food be better (M=4.18).
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론
Ⅴ. 인용문헌
