A Comparative Study on Cognition and Preference of Korean Traditional Food Classified by Age in Busan.
- Author:
Jeong Sook LEE
1
;
Seong Jin KIM
Author Information
1. Department of Food and Nutrition, Kosin University, Busan, Korea. jslee@kosin.ac.kr
- Publication Type:Comparative Study ; Original Article
- Keywords:
Korean traditional food;
cognition;
preference;
age
- MeSH:
Cognition;
Cooking;
Surveys and Questionnaires
- From:Korean Journal of Community Nutrition
2010;15(3):351-360
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was carried out to investigate the Korean traditional foods cognition and preference classified by age in Busan. The survey was conducted from January 2 to March 31, 2008, by questionnaires and data analyzed by SPSS program. The results are summarized as follows: Thirty-four point nine percent of the subjects were interested the Korean traditional foods. Over 40's were more interested in the foods than under 30's. Most of the subjects (65.5%) were proud of the Korean traditional foods and the most proud food was kimchi in all of the subjects. The improvement for Korean traditional foods was indicated as cooking method. There was a significant positive correlation between preference of bab, juk, guksu, gug, jeon-juk-sun, gui-jjim, jigae, jorim, bokeum, kimchi, namul, eumcheong and cognition degree of the Korean traditional foods. Therefore, the understanding of the requirements and preference of the subjects according to age and sex is needed to develop our traditional food.
