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초등학교 학생의 떡의 섭취실태 및 기호도에 관한 연구
A Study on the Children's Consumption Pattern and Preference of Korean Rice Cake

이진실   (동덕여자대학교 식품영양학과UU0000457  );
  • 초록

    The research was conducted to investigate the children's consumption pattern and preference of Korean rice cake by analyzing the relation among their socio-demographic backgrounds. This study provides basic information for systematic development and wide spread of Korean rice cake as a traditonal Korean food. A self completed questionnaire survey of 639 elementary school students in Seoul was undertaken. A survey questionnaire consisted of two parts including demographic backgrounds, children's consumption pattern and preference of Korean rice cake. A likert scale of one to five was used to determine the childrem's preference of Korean rice cake. Statistical data analysis was done using the SPSS/PC program for descriptive analysis and $x^2$ test. Approximately half of the participants were male (51.5%) and 5-degree year (50.7%) students. 77.2% of respondents were nuclear families. The results of eating frequency rate showed that 57.1% students had Korean rice cake once a month followed by once a week (18.8%), once per two months (12.2%) and once per six months (10.5%). The major reasons for having Korean rice cake were good taste (55.2%), healthy food (22.3), our traditional food (17.3%), and etc (2.2%) in order. Average children's preference score of 14 Korean rice cakes was $2.82{\pm}1.59$ out of 5, with the highest score of 4.30 for Songpyun and the lowest score of 1.06 for Bukumi.


  • 이 논문을 인용한 문헌 (3)

    1. Shin, Young-Ja ; Park, Geum-Soon 2007. "Quality Characteristics of Apricot Sulgidduk by the Saccharides Assortment" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 36(2): 233~240     
    2. Noh, Kwang-Seok ; Han, Kee-Young ; Yoon, Sook-Ja 2007. "A Study on the Housewives' Consumption Pattern and Preference of the Korean Rice Cake as a Substitute for Meal" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 22(1): 10~21     
    3. Kang, Jung-Hee ; Lee, Kyoung-Ae 2008. "The Perception, Preferences, and Intake of Korean Traditional Foods of Elementary School Students -Focusing on kimchi, tteok and eumcheong varieties-" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 23(5): 543~555     

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