The purpose of this study was to identify the perceptional patterns of Korean traditional food for China-Korean housewives in Yanbian area and to compare the preference for traditional food of Korean national holidays between the perceptional patterns. Data were collected from 261 China-Korean housewives in the Yanbian area and cluster analysis was used. The results revealed two different patterns, i.e., tradition-oriented vs. modem-oriented. Descriptive statistics showed that perceptional patterns were likely to vary depending on socio-demographic background. Also, perceptional patterns were significantly related with the preference of traditional food of national holidays i.e., new years day, first full moon of January, thanksgiving day, han-shik (the 105th day after the winter solstice), and dong-gi (the coldest winter solstice). Similarities and differences in perceptional patterns as well as preference of traditional food of national holidays were discussed, and future implications for food nutritionists and Asia marketers were provided.

The purpose of this study was to investigate the preference of the general public about Japanese foods. Self-adminitered questionnaires were collected from 217 residents in seoul and its vicinities. Data was analysed by chi-square test, t-test and one-way ANOVA. The preference of Japanese food was generally high except for the items. These was a significant difference in the average score of preference for each kind of Japanese food according to gender and age. Saengsunchobab, Saewootuegim, Gowangawhae, Yhachai tuegim, Naembiwoodong and kimchobab are highly preferred Japanese foods, whereas Domijiri, Moduemnaembi, Haesamchowhae and Mooneachowhae are poorly considered among the general public.

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〈0.0l). 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.

The purpose of this study was to investigate the preference on Korean food and the nutritional knowledge of the college students. Self-administrated questionnaires were completed by 556 college students majoring food-related subjects in Kangwon-do area. The results were as fellows : 1. Male subjects liked meat (Calbi, Bulgogi, Seolungtang) and female subjects liked Kimchi and soybean soup. Both genders, however, disliked seasoned vegetables. 2. In the frequency of taking, Kimchi had the highest rank followed by Bibimbab and Seolungtang in higher order. 3. The first choice of both family and friends eating out was Korean foods. 4. The top two reasons for selecting Korean foods were their deliciousness and availability in higher order. 5. According to this study, the establishment of standardized recipe and the different way of facing Korean foods of individuals (Koreans) are promptly required for the globalization of Korean foods. 6. The nutritional knowledge of the subjects were limited and restricted to simple facts regardless of their major.

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

This study was undertaken to assess grade and gender differences in dietary behavior, food preference and perception about body image of students in 4, 5 and 6th grades in elementary school in Kwangju. Anthropometric data showed that mean height and weight were 137.98±6.79cm 32.69±6.09kg, in the 4th grade, 144.11±6.91cm, 36.88±7.60kg in the 5th grade and 151.52±7.47cm, 42.68±8.06kg in the 6th grade. Height and weight of male and female students of each grade were very similar to those of the Korean standard Growth data. Females in the 5th and 6th grades were taller than those in male students, which suggested the height growth spurt in females. Furthermore, both genders showed marked variability even in the same group. All the three different obesity indices(BMI, Rohrer and % of ideal body weight) showed higher value in males than in females consistently. Male respondents desired taller and heavier body shape while females perceived they were heavy and desired only taller and thinner body image. There were significant differences in satisfaction with height, weight and body image by grade(p〈0.05). 36.7% of subjects responded that they did not eat despite hunger. In higher grade they felt guilty after eating sweet things. Strikingly, it was noted a small number of students tried to take a diet pills or vomited on purpose. Data on food preference showed that female did not like sweet food and pork. While male students preferred red meat and chicken. Thus result indicated that there was a great difference in food preference by gender.

This study was undertaken to investigate meal pattern, nutrition knowledge and food preference of 438 rural middle school students living in ChunNam area. As far as nutrition knowledge is concerned, most subjects did not answer correctly on the items of basic five food groups, animal fat and vegetable oil, empty source of soft drink, nutrient requirement and water's role in energy metabolism. However they responded well on the item of iron deficiency and dietary source of Ca. Male students were significantly better in the answering the items of dietary source of energy and nutrient requirement than females, while female students were significantly better on the items of water's role in energy metabolism related to obesity. Generally the respondents did neither consume oil often nor consider consumption of salty food. Furthermore, only 38.6% of subjects drink milk daily in spite of understanding dietary source of Ca, which suggested that they should incorporate nutrition knowledge into dietary behavior. The preferred foods for most subjects were fruit, kimbab and ice cream. Contrastingly the food that they did not prefer was fermented vegetable probably due to strong flavor.

To investigate the perception and preference of foreign visitors to Korean traditional foods, 206 visitors(male 142, female 61) were surveyed with questionnaires translating in English, Chinese and Japanese. Subjects had various nationality such as China(77.4%), America(20.9%), Japan(16.0%), Canada(6.5%), Southeast Asia(2.5%) and Europe(2.5%). The 70.2% of the respondents had been tried Korean dishes before visiting Korea on the recommendation of friends or acquaintances(59.9%) or by the advertisement, articles, and travel agency. Bulgogi and Kimchi were the most popular menu that they had been tried in their country and Bibimbop, Kalbi, Korean dumpling, Samgaetang and Chapchae were following. 29.8% of the respondents had never tried Korean dishes because of they didn't have a chance to try(43.1%) or there were no Korean restaurant near their place(25.5%) or they had no interest in Korean dishes(23.5%). As expected, Kimchi and Bulgogi were well known food, showing rank of highest recognition. Chun and Dduck were the dishes that they had heard or saw but not eaten and Goojeolpan and Shinsunro were the dishes that they had not heard or saw. Preference to Korean dishes shows the same tendency as perception, Bulgogi, Bibimbop, Kalbi and Kimchi were the highly preferred group and Samgaetang, Bindaedduck, Chapchae, Dumpling and Raengmyon were mildly preferred one and Cucumber Kimchi, Kalbitang, Chun, Namul, Dduck were lower group of preference and Shinsunro and Goojeolpan were rarely preferred. These result shows that it is needed to advertise Korean dishes and to make events for globalization of Korean food.

대구지역 남자 대학생의 체중조절지향 및 체형에 따른 식습관 및 기호도, 영양지식을 조사하기 위하여 대구 C대 남학생 219명을 대상으로 설문지 및 신체계측을 통하여 조사한 결과는 다음과 같다. 1. 조사대상자의 평균연령은 19.8±2.3세였으며, 평균 신장 및 체중은 173.8±8.7cm 와 65.8±7.9Kg, 그리고 평균 BMI는 21.9±2.4로 한국인 체위기준치의 표준신장 172.0cm, 체중 66Kg, 평균 BMI 22.3과 비슷한 수준이었다. 조사대상자들이 생각하는 이상적인 신장과 체중은 179.3cm와 70.4Kg로 이는 대체로 실제보다 큰 체형이었으며 이때 BMI는 21.9였다. 2. 스스로 평가한 자신의 체형은 '보통이다' 혹은 '여위었다'라고 생각하는 대상자는 72.7%였으며. 이상적으로 생각하는 체형은 '약간 살찜'이라고 답하였다. 체중조절에 대한 관심은 '좀 더 살찌기를 원함'이라고 답한 대상자가 74명으로 전체의 33.8%였고, '여위기를 바람'이라고 답한 대상자는 47명으로 전체의 21.5%였으며, '지금의 상태에 만족함'이라고 답한 대상자는 98명으로 44.7%였다. 3. 평소 식사량은 많은 편으로 '먹을 수 있는 최대의 양을 먹는다'고 답한 수는 전체 조사대상자의 40.6%였으며 체중군별로는 과체중군이 48%로 가장 높았다. 각 체중군이 가장 중점을 두고 식사를 하는 시간은 '저녁식사'였다. 식사의 규칙성은 전체 조사대상자의 51.6%가 '아침'을 규칙적으로 먹는다고 답하였으며 저체중군은 점심을 불규칙적으로 하는 것으로 조사되었다(51.1%). 식사를 거르는 이유는 '시간이 부족해서'라고 전체 조사대상자의 60.3%가 답하였으며 과체중군에서 '습관적으로 식사를 거른다'가 다른 군보다 높게 나타났다. 자신의 식생활에서 가장 문제가 되는 것은 '불규칙한 식사시간'이라고 조사 대상자의 45.2%가 답하였다. 4. 영양관련 정보를 습득하는 경로는 조사 대상자의 49.8%가 '신문이나 잡지, TV'라고 답하였으며 '부모님', '학교수업' 및 '영양관련 서적' 등 이었다. 반면에 '영양관련 지식의 습득이 전혀 없다'라고 대답한 조사대상자도 26.5%나 되었다. 식품군별 섭취빈도조사 결과 '저체중군'은 '육류'의 섭취빈도가 높은 반면 '과체중군'은 '채소'의 섭취빈도가 높게 나타났다. 5. 영양관련 지식에 대해서는 각 체중군은 20점 만점에 평균 15점을 기록하였다. 이들 체중군 사이에는 유의적인 차이가 없었으며 조사 대상사의 연령이 증가함에 따라 영양관련 지식은 상대적으로 감소하였다(p〈0.05). 6. 체형에 따른 식품섭취빈도는 일반적으로 '곡류 및 면류'를 가장 선호하였으며, '야채류 와 '기호식품 및 간식류'의 선호도도 높은 편이었고 '햄, 소세지'에 대한 선호도는 모든 체중군에서 낮게 나타났다. '김치'의 섭취빈도가 각 체형군에서 고르게 가장 자주 섭취하였다. '과체중군'은 다른 군에 비해 '쇠고기'와 '기호식품 및 간식류'의 섭취빈도가 낮아 유의적인 차이를 보였다(p〈0.01). 저체중군'은 '과체중군'에 비해 육류의 섭취빈도가 높은 반면 '과체중군'은 야채와 과일 섭취빈도가 높았다. 이상의 결과로 남학생의 체형에 대한 올바른 인식과 이에 따른 식사행동이나 식습관의 바람직한 방향을 위하여 영양학의 이해나 영양교육이 필요할 것으로 사료된다.

The study was carried out from March to May in 1998 to compare the food habits and food preference of 391 men in Kyung Nam area who were between twenties and sixties. The summarized results are as follow: 1. The 30's were highest(173.8cm) and the 60's were lowest(168.3cm) in their average stature. The 30's were heaviest(68.2Kg) and the 20's were lightest(62.3Kg) in their average weight(P<0.001). Average BMI was highest in the 50's and lowest in the 20's. 2. Average food habit score of the subjects(4.08) was as low as belonging to the poor group and lowest was 20's. 3. The rate of not eating was highest in the breakfast and the subjects ate breakfast more as they were older(P<0.001). The serious problem of food habit was irregular eating time. The subjects ate in the more irregular time as they were younger. 4. 88.9% of the subjects preferred cooked rice and cereals as their main food, kimchi as their side dish and fruit as their eating between meals. 5. We found great differences in the kinds and number of drinkings subjects preferred as their ages(P<0.001). 20's preferred cider and cola. 30's, 40's and 50's preferred coffee and 60's preferred ginseng tea and citron tea. The rate of smoking was higher in 30's and 40's then in 20's and 50's. 6. 72.9% of the 20's and 16.7% of the 60's ate instant food more than 2-3 times a week. They ate Ramen most often because of its convenience. They ate out more as they were younger and preferred Korean food as their eating out menu. 7. The degree of preference in a sweet taste was highest in 20's and lowest in 40's (P<0.01) and the degree in the preference of a sour taste became lower as they were older(P<0.001). Only in the preference of a salty taste, we could find the difference of the BMI level. They showed high degree in the preference of a salty taste as the order of the over-weight group, normal group, under-weight group and fat group. They showed meaningful correlationship between the level of BMI and the degree of preference of a salty taste in 20's and 40's and between the food habit score and the level of BMI in 60's (P<0.05).

The purpose of this study was to investigate the understanding, the perception, and the preference of Korean traditional food in 487 middle school boys and girls living in urban and rural areas. The students got 6.66/10 points in the knowledge about Korean traditional food. The girl and the student from nuclear families got significantly higher scores than the boy and the student from extended families respectively. Most of the students(95%) responded that Korean traditional food must be in succession and be developed because it suits Korean tradition of our own and our tastes. However, Korean traditional food must be improved in cooking process to more convenient way and in tastes. Especially students in urban area emphasized cooking process, and students in rural area emphasized tastes. Many students(80%) answered that the households may play the most important role in succeeding and developing Korean traditional food. Most of students(82.5%) thought that the Korean traditional food needs to be made fast food because they need to take it more easily. However, hygiene, taste and nutrition have to be considered. Pulgogi, Mandoo, Rice, Ddeokgook, Chabchae are highly preferred foods while Torantang, Mookuen-Namool, Jutgal, Jeonyoouh are poorly preferred. Some students had never tasted Shinseonro, Goocheolpan, Torantang, Chokpyun and Pyunyook.

This study was undertaken to assess eating habits of 230 rural elementary school students living in ChunNam province. Anthropometric data showed that their mean height of girl students was significantly higher than that of boy students. Irregular eating pattern of girl students was noted. There was a significant difference in concerning on weight control between girls and boys. Girls especially view themselves as too obese even though their weight was in normal range and they were more concerned on weight control due to appearance. Nutrition education at school was an important factor ruling out peaky eating habits in participants. More effective nutrition education might be suggested to form a good eating habit which result in maintenance of ideal weight and promote health for rural elementary school students.

To find out the reference data of the school food service system, I serveyed four primary schools in Seoul, Korea and Nara, Japan respectively. The school children and their parents of whom arbitrary selected two classes among each primary school, were taken the questionaire about the present school food service system and their favorate food. The results were as follows; 1) 74.8% of Korean and Japanese children, and 92.5% of their parents were in favor of school food service. 2) Korean childrin wanted more amount of food and less salty taste. 3) Korean and Japanese children and their parents believed that the school food service system correct children's unbalanced diet. 4) Korean children wished more kinds of foods, western-styled cooking and that the food would be served in warm state. 5) Korean parents wanted that school food service system should be natural and better quality food material, and teacher should educate good eating habit. 6) Korean school children prefer yogurt, cuttle-fish, chicken, bean-curd, tomato, orange, dried laver, sweet potato, pine-mushroom in each food group. In conclusion, school food service system should be enough to meet children's good nutrition status, and the menu would be selected with consideration of children's preference and Korean traditional diet habit. Good table manner and eating all kinds of foods should be targht by school food service system as well as preparing good quality of food.

This research was attempted to investigate the correlation between food habits as well as preferences and health conditions of middle-aged people. 380 people living in Dae-gu, kimchon and kumrung gun in the 40's or 50's were selected for this research as subjects from July 1 to August 15, 1990. The data analysis was made by way of frequency, percentage, χ2-test and Pearson correlation using SAS package. The summarized results are as follows. 1. Among the total subjects of this research, 200 people (52.6%) were male and 180 people (47.4%) were female. The regional distribution was like this; 115 people (30.3%) lived in large city, 154 people (40.5%) in small and medium city and 111 people (29.2%) in rural region. 2. The survey on food life attitude on the subjects showed that they had a relatively good attitude, and there were little significant differences (p〈.05) between men and women. But there were significant differences (p〈.001) between rural region and city. 3. On the preferences for taste, food and cooked food the subjects showed the lowest preferences for processed milk-fat food and the highest for soybean and processed soybean food. 4. The research on health condition 1) 30.8% of the subjects were obesity. And this research showed that the percentage of obesity was higher among men (33.5%) than women (27.8%), and higher in cities (40.4, 34.4%) than rural region (16.2%), (p〈.05, p〈.01). 2) 90.8% of the subjects showed negative according to Diabetes inspection. 3) 2.0% of the subjects were hypertensive, and the percentage was higher among women than men, and higher in rural region than cities. 4) 12.6% of the subjects were anemia, and the percentage was higher among women (17.8%) than men (8.0%), and higher in rural region (23.4%) than cities (7.0, 9.1%). 5) DMFT index and DMF rate of dental caries was higher among women (DMFT index; 10.6 DMF rate; 88.9) than men (DMFT index; 7.3 DMF rate; 81.5), and higher in rural region (DMFT index; 11.8 DMF rate; 90.1) than cities (DMFT index; 7.4, 7.9 DMF rate; 79.1, 85.7). 6) According to the survey on self-diagnosed health status of subjects, the percentages of articular·neuralgia (48.9%) was the highest. And that of stomach digestion troubles (31.1%), headache (22.4%), anxiety excitement (12.9%), spastic constipation (12.4%), insomnia (9.7%), melancholia (7.9%) and etc (1.6%) followed. 7) People had allergied food which contained animal protein such as pork, chicken, mackerel, siakworm pupa, clam and so on. 8) In female cases, 46.7% of women became already menopausal and 13.3% of them was under menopause. 5. This research showed that there were significant correlation between food life attitude and health condition in obesity, anemia and dental caries but not in blood pressure. 6. And this research also showed that there were significant correlations between food preference and health condition in obesity, anemia and dental caries but not in blood pressure.

This research was carried out as a basic survey to provide more effective and improved food service for the soliders of the Armed Forces who are serving to defend the Republic of Korea subjects were selected randomly who were serving in the army for a short-term. Following is the result of a survey regarding the situation of their meals, dietary life, and their food preference of 190 kinds of foodstuffs. As a result of surveying the dietary life of the soldiers, they indicated that there was dissatisfaction in the current Food Service because it lacked tasted and the same kind of meals were being served too frequently with regard to this, many subjects expressed that they were eating out because of the quality of they get from the regular meal service the meals, that is they were eating in restaurants to resolve their dissatisfaction over the quality of the meals. It was also surveyed that in the current meals there is a need to diversify ways in preparing food, increase the number of dishes, and improve the tasts of the food by using improved cooking method. It seemed that the soldiers were satisfied in the quantitative level of the current food service but that there is a need to improve the meals in quality. Following is the result of a survey on the preference of foodstuffs. In case of rice as the stationary food, mixture of five-grain plain white cooked rice showed a higher propensity compared to plain whte boiled rice. This shows that soliders prefer various cereals in their rice. Soliders liked soup made from meat better than vegetable soup or soup made from fish. Especially there was a high performance for beef soup. Soliders liked One-dish meals such as fried rice or boiled rice with asserted mixtures, noodled, and dumplings on the whole-soliders generally liked vegetables and they liked uncooked vegetables better than cooked vegetables. Generally everyone liked beverages and there was a high preference for dessert. Among various rice cakes soliders liked songpyon(rice cake steamed on a layer of pine needles) and injolmi (cake made from glutinous rice). On the other hand, soliders did not like food prepared with fish, biscuits and candy very much. In the way of preparing food, soliders liked food that were fried in deep far rather than food cooked in water. Also they liked pot stem better than soup. As examined in the survey, those surveyed wanted improvement in the quality and diversity of the food rather than increase the number of food and quality. Therefore there is a need for diversified supply and demand of quality of meal service.

This study was surveyed the preference for the regional food and food choices according to Region, Age, Sex. The subjects were 943 residing in Seoul and Cheon Nam region. The summarized result are as follows; The survey about the preference for the regional food showed that subjects in Cheon Nam has higher preference for the Cheon Nam food and subjects in Seoul for the Seoul food respectively. The most subjects marked very high preference scores about familiar food. The preference for the regional food and food choices were effected by main growth region. Subjects brought up in Cheon Nam like Cheon Nam food especially fresh raw fishes(WHOI) and fermented fishes(CHOT GAL) more than those brought up in Seoul, although both of them reside in Seoul now. But they were brought up in Cheon Nam, subjects residing in Cheon Nam or Seoul now showed no difference in preference for Cheon Nam food. Subjects in Cheon Nam showed higher preperence for fresh raw fishes(WHOI), fermented fishes(CHOT GAL), especially in older men.

The results obtained by survey on 599 respondents of different age groups for preference of 84 prepared foods were subjected to statistical principal component analysis, factor analysis, analysis of variance, scheffe verification, and discriminant analysis so as to find a structure of preference for foods. The results may be summarized as follows: 1. The results of the factor analysis indicate that 84 prepared food items may be classified into 3 groups and that by knowing an indvidual's preference to one prepared food, one can presume his preference to the others in the same group without carrying out actual test. 2. The results from an analysis of variance showed that most of primary school children extremely liked snacks, seniors liked Korean cooking, primary school children and collegians had weaknesses for western cookings while kindergarden children and adults over 50 years old disliked them.

본 연구는 전주한옥마을 관광객을 대상으로 독특성욕구에 따른 선호도와 구매의도에 미치는 구매 행동에 관한 연구를 토대로 전주한옥마을 음식관광의 방향을 제시하는데 목적이 있다. 표본의 인구통 계학적 특성 중 전주한옥마을은 30대가 가장 많이 방문하며, 한 달 수입이 201만 원 이상인 관광객이 가장 많은 소비를 하는 것으로 나타났다. 가설 검증을 위해 회귀분석을 실시하였으며 유사성회피는 전통비빔밥의 선호도에 부정적인 영향관계를 보였으나 독특한 비빔밥의 선호도는 독창적선택과 비대 중적선택에 긍정적인 영향관계가 있음을 검증하였고, 독창적선택과 유사성회피는 독특한 비빔밥의 구매의도에 긍정적인 영향관계가 있음을 검증하였다. 전통비빔밥의 선호도는 전통비빔밥의 구매의도에 긍정적인 영향관계를 보였으며, 전통비빔밥의 선호도와 독특한 비빔밥의 선호도는 독특한 비빔밥의 구매의도에 긍정적인 영향관계가 있음을 검증하였다.