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한국전통음식의 계승·발전을 위한 초등학생의 인지도, 기호도와 개선 요구도 Recognition, Preference and Improvement Requirement of Traditional Korean Food of Elementary School Students in Seoul

조우균, 김미래
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韓國食生活文化學會誌 (한국식생활문화학회지)
제34권 제4호 (2019.08)
pp.369-377
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study focused the recognition and preference of Korean traditional food of elementary school students, in order to make effective educational materials about Korean traditional foods for the elementary school students. According to the responses of 356 elementary school students participating in this research, they understood the concept of traditional Korean food and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher their interest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary school students enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school students suggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class for cooking traditional foods in schools should be expanded.

키워드
Korean foodelementary school studentrecognitionpreference
목차
Abstract
I. 서 론
II. 연구내용 및 방법
    1. 연구대상 및 절차
    2. 조사내용
    3. 측정도구 및 자료 분석
III. 결과 및 고찰
    1. 일반적 특성
    2. 한국전통음식에 대한 개념 이해
    3. 일반사항에 따른 한국전통음식에 대한 관심도
    4. 한국전통음식에 대한 긍정적 인식
    5. 한국전통음식에 대한 품목별 기호도
    6. 한국전통음식 중 다빈도 섭취되는 가공식품
    7. 한국전통음식을 주로 이용하는 시기
    8. 한국전통음식 이용 횟수 감소 이유
    9. 한국전통음식을 계승·발전시키기 위한 개선점
    10. 한국전통음식을 계승·발전시키기 위한 방법
IV. 요약 및 결론
References
저자
  • 조우균(가천대학교 생활과학대학 식품영양학과) | Woo-kyoun Cho (Department of Food and Nutrition, Gachon University)
  • 김미래(가천대학교 교육대학원 영양교육전공) | Mi-rae Kim (Department of Nutrition Education, Gachon University Graduate School of Education) Corresponding author