Perception of common Korean dishes and foods among professionals in related fields.
10.4163/kjn.2012.45.6.562
- Author:
Sang Eun LEE
1
;
Minji KANG
;
Young Hee PARK
;
Hyojee JOUNG
;
Yoon Kyoung YANG
;
Hee Young PAIK
Author Information
1. Department of Foods and Nutrition, Seoul National University, Seoul 151-742, Korea. hypaik@snu.ac.kr
- Publication Type:Original Article
- Keywords:
Han-sik;
Korean foods;
perception;
common foods;
professional
- MeSH:
Consensus;
Cooking;
Milk;
Nutrition Surveys;
Nuts;
Poultry;
Social Class;
Surveys and Questionnaires;
Vegetables
- From:The Korean Journal of Nutrition
2012;45(6):562-576
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Han-sik is a term in Korean that may indicate any Korean dish or food. At present, there is no general consensus on the definition of Han-sik among scholars or professionals in related fields. The aim of this study was to investigate perceptions of Han-sik by professionals in the fields of food, nutrition, and culinary arts using 512 dishes and foods commonly consumed by Koreans using the 4th Korean National Health and Nutrition Survey. A total of 117 professionals out of 185 initially contacted professionals participated in this online survey. We calculated the rate of respondents with a positive answer, that is "It is Han-sik', on each dish and food from the 512 items in 28 dish groups. Items were categorized into five groups according to their Han-sik perception rate: over 90%, 75-89%, 50-74%, 25-49%, and below 25%. Most items in the three dish groups 'Seasoned vegetables, cooked (Namul.Suk-chae)', 'Kimchis', and 'Salt-fermented foods (Jeotgal)' showed high perception rates of Han-sik, with a higher than 90% positive response. Items in 'Soups', 'Stews', and 'Steamed foods' dish groups also showed high perception rates of Han-sik. However, no item showed a greater than 90% Han-sik perception rate in 'Fried foods (Twigim)', 'Meat, poultry and fishes', 'Legumes, nuts, and seeds', 'Milk and milk products', 'Sugars and confectioneries', and 'Soup'. Most items in the 'Milk and milk products', 'Sugars and confectioneries', and 'Soup' groups belonged to the lowest perception rate of below 25%. There was a significant difference in the proportion of items perceived as Han-sik by the length of living abroad to (p < 0.05). In summary, the perception rate of Han-sik seemed to be affected by the cooking method, ingredients, and length of time living abroad by the professionals. Further studies targeting subjects with different characteristics and socioeconomic status are warranted to define the concept of Han-sik.
