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Awareness analysis for popularization of temple food in monks
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 Title & Authors
Awareness analysis for popularization of temple food in monks
Hwang, Eun Gyeoung; Kim, Soo Jung; Kim, Byung Ki; Lee, Jea Young;
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The survey and analysis of preferences for temple food known to health promotion and prevention of adult diseases aimed at popularization of the monks living in Daegu Gyeongbuk and Busan Gyeongnam inspections are as follows. Monks have been recognized as healthy food (42.2%), and expected contribution of health promotion, such as prevention of adult diseases in the popularization of temple food (74.7%), it was better traditional cooking method, and recognize improvement of nutritional supplement (36.7%). Also, meat used (68.8%) and ohsinchae (57.8%) were not necessary for popularizing. In particular, difference was statistically significant in accordance with the number of monks that live with sex (nuns) (p <0.01). The results suggest that monks agree with popularization of temple food. However, monks stick to traditional cooking method and not in used meat and ohsinchae.
Adult diseases;awareness;popularization;temple food;
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