Awareness and Usage Patterns of Housewives in Busan for Consuming Marine Products
10.14373/JKDA.2019.25.3.199
- Author:
Jeong Sook LEE
1
Author Information
1. Department of Food & Nutrition, Kosin University, Busan 49104, Korea. jslee@kosin.ac.kr
- Publication Type:Original Article
- Keywords:
awareness;
usage pattern;
marine product;
housewives
- MeSH:
Busan;
Eating;
Female;
Fertilization;
Health Expenditures;
Humans;
Jurisprudence;
Nutritive Value;
Seafood;
Smell;
Social Control, Formal;
Spouses
- From:Journal of the Korean Dietetic Association
2019;25(3):199-216
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
We conducted this study to compare the awareness and attitude of Busan housewives about consuming marine products. The survey was conducted from April 10 to May 31, 2019 by using a questionnaire. The degree of preference of seafood was higher among individuals in their 40s than those in the other age groups. Among the women in their 30s, 40s, 50s and 70s, the reason for liking seafood was ‘taste’, and for those in their 60s it was ‘nutrition’. Overall the most common reason for disliking seafood was the ‘fishy smell (37.4%)’. Conception degree of nutritive value of seafood was higher among individuals in their 30s and 40s than that for those individuals in their 50s, 60s and 70s. As for the price of seafood, the wives over 40s thought seafood was more expensive than did those wives in their 30s. The younger the individuals were, the lower was the perceived degree of safety was 49.8% of the subjects reported that the main concern for purchase was ‘freshness’. The perceived degree of safety for imported seafood was better for the wives in their 60s and 70s than that for those wives in their 30s, 40s and 50s. The confidence level for local Korean seafood was higher for the wives in their 60s than that for the wives in their 50s. The degree of preference for seafood was moderate overall, except for Jellyfish. Age was positively correlated with conception for safety and dietary attitude (P<0.01), whereas age was negatively correlated with monthly food expenditure, nutrition knowledge and intake requirements (P<0.01). Preference for seafood was positively correlated with conception for safety (P<0.05), nutrition knowledge (P<0.05), dietary attitude (P<0.01), awareness for nutritive value (P<0.01) and intake requirements (P<0.01). Laws and regulations should be reinforced in order to promote eating more seafood and periodic research to determine the actual amount of consumed seafood and people's preferences should be conducted.
