A total of 535 4th∼6th grade students in the Gyeonggi area were surveyed in an effort to increase vegetable preference and intake. They were divided into 3 groups according to the frequency of salad consumption (High-frequency group, HF, more than once a week G; Intermediate-frequency, IFG, 1∼3 times/month;Low-frequency group, LFG, less than once a month). The proportion of subjects who preferred salad over other vegetable dishes was much lower in the LFG than in the other groups. Compared to the HFG, more students in the LFG gave ‘dressing’ as the main reason for their preferring salads, and ‘because of vegetables in salad’ and ‘not knowing the necessity of eating salad’ as the main reasons. Compared to the HFG and MFG, the proportion of students responding ‘less than twice a week’ for vegetable and fruit consumption and ‘more than 2 hours/day on the internet/games’ was higher, while the preferences for namul, salads, saengchae, baechukimchi, chonggakkimchi, nabakkimchi, and fruits were lower in the LFG. The numbers of unfamiliar vegetables and dressings were lower in the HFG than in the other groups and were negatively correlated with the frequency of fruit and vegetable consumption and the preferences for aengchaes, bokkeum, salad, and namul. Also, this study compared the preferences for 14 vegetables and 9 dressings as ingredients of salads by gender, grade, and frequency of eating salads.

A total of 535 4th∼6th grade students in the Gyeonggi area were surveyed in an effort to increase vegetable preference and intake. They were divided into 3 groups according to the frequency of salad consumption (High-frequency group, HF, more than once a week G; Intermediate-frequency, IFG, 1∼3 times/month;Low-frequency group, LFG, less than once a month). The proportion of subjects who preferred salad over other vegetable dishes was much lower in the LFG than in the other groups. Compared to the HFG, more students in the LFG gave ‘dressing’ as the main reason for their preferring salads, and ‘because of vegetables in salad’ and ‘not knowing the necessity of eating salad’ as the main reasons. Compared to the HFG and MFG, the proportion of students responding ‘less than twice a week’ for vegetable and fruit consumption and ‘more than 2 hours/day on the internet/games’ was higher, while the preferences for namul, salads, saengchae, baechukimchi, chonggakkimchi, nabakkimchi, and fruits were lower in the LFG. The numbers of unfamiliar vegetables and dressings were lower in the HFG than in the other groups and were negatively correlated with the frequency of fruit and vegetable consumption and the preferences for aengchaes, bokkeum, salad, and namul. Also, this study compared the preferences for 14 vegetables and 9 dressings as ingredients of salads by gender, grade, and frequency of eating salads.

A total of 535 4th∼6th grade students in the Gyeonggi area were surveyed in an effort to increase vegetable preference and intake. They were divided into 3 groups according to the frequency of salad consumption (High-frequency group, HF, more than once a week G; Intermediate-frequency, IFG, 1∼3 times/month;Low-frequency group, LFG, less than once a month). The proportion of subjects who preferred salad over other vegetable dishes was much lower in the LFG than in the other groups. Compared to the HFG, more students in the LFG gave ‘dressing’ as the main reason for their preferring salads, and ‘because of vegetables in salad’ and ‘not knowing the necessity of eating salad’ as the main reasons. Compared to the HFG and MFG, the proportion of students responding ‘less than twice a week’ for vegetable and fruit consumption and ‘more than 2 hours/day on the internet/games’ was higher, while the preferences for namul, salads, saengchae, baechukimchi, chonggakkimchi, nabakkimchi, and fruits were lower in the LFG. The numbers of unfamiliar vegetables and dressings were lower in the HFG than in the other groups and were negatively correlated with the frequency of fruit and vegetable consumption and the preferences for aengchaes, bokkeum, salad, and namul. Also, this study compared the preferences for 14 vegetables and 9 dressings as ingredients of salads by gender, grade, and frequency of eating salads.