The Intake, Preference, and Utilization of Kimchi in Female High School Students.
- Author:
Eun Sook PARK
1
;
Kyung Hee LEE
Author Information
1. Department of Home Economics Education, Wonkwang University, Iksan, Korea.
- Publication Type:Original Article
- Keywords:
kimchi;
adolescent females
- MeSH:
Brassica;
Eating;
Female*;
Humans;
Ipomoea batatas;
Jeollabuk-do;
Mustard Plant;
Onions;
Raphanus;
Sedum;
Surveys and Questionnaires
- From:Korean Journal of Community Nutrition
2000;5(4):598-607
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to investigate the intake, preference, and utilization of kimchi in female high school students. A questionnaire was used as the instrument of investigation. The subjects were 371 female high school students in Chonbuk province. More than 80% of the subjects had eaten 8 kinds of kimchies Korean cabbage kimchi, cubed radish kimchi, radish leaves kimchi, green onion kimchi, salted cucumber, watery radish kimchi, radish root & leaves kimchi, and Korean wild radish kimchi. The subjects living in urban areas ate more stalk of sweet potato kimchi and leaf mustard kimchi, however the subjects living in rural areas ate more sedum kimchi. The subjects in large families ate more leaf mustard kimchi and sedum kimchi. The preferred kinds of kimchi were radish kimchi, Korean cabbage kimchi, cubed radish kimchi, and cucumber radish kimchi. Seventy-four point four percent of the subjects liked kimchi, whereas 1.6% of them disliked it. The reason eating kimchi was 'custom'(59.0%), 'taste'(30.7%), 'nutrition'(4.3%), 'traditional flod'(2.7%), and 'parents advice'(2.7%). 38.4% of the subjects in urban area ate kimchi for taste whereas 25.0% of them in rural area did. They prefefrred 'well fermented', 'hot', and 'very pungent' kimchi. The preferred dishes made with kimchi were stir-fried rice with kimchi, kimchi stew, pan-fried kimchi, and rice with bean sprouts & kimchi.
