Salinity of Kimchi and Soups/Stews, and the Acceptability and Attitudes of Restaurant Owners toward Salt in the Jeonju Area

전주지역 음식점의 김치, 국.찌개의 염도와 운영자의 염분 기호도 및 인식 조사

  • Lee, Kyung-Ja (Department of Food and Nutrition, Jeonju Kijeon College) ;
  • Song, Mi-Ran (Department of Food and Nutrition, Jeonju Kijeon College)
  • 이경자 (전주기전대학 식품영양과) ;
  • 송미란 (전주기전대학 식품영양과)
  • Published : 2009.06.30

Abstract

Kimchi and soup/stew samples were collected from Korean restaurants in the Jeonju area and their salinity levels were analysed. Restaurant owners were also surveyed to assess their salt acceptability and attitudes. The average salinity of the Kimchi samples was 2.0${\pm}$0.4% and that of the soup/stew samples was 1.0${\pm}$0.3%. The average salinity of the soup samples was 0.9${\pm}$0.2% and that of the stew samples was 1.1${\pm}$0.3%, and the average salinity of the stews was significantly higher than that of the soups (p<0.001). The average salinity of bean-paste soups was 0.9${\pm}$0.2% and that of clear soups was 0.8${\pm}$0.2%, in which the average salinity of the bean-paste soups was significantly higher than that of the clear soups (p<0.05). When asked about the saltiness of their side dishes, soups/stews, and Kimchi, the largest number of owners answered 'ordinary'. About 50.4% of the owners also answered 'ordinary' for their salt acceptability, and 59.8% answered that their customers have 'ordinary' salt acceptability. However, a significantly higher ratio of owners in the group whose Kimchi samples had low salinity answered that their customers' salt acceptability was for 'flat' foods as compared to the group whose Kimchi was of high salinity (p<0.05). About 45.7% of the owners answered that 'they participated in controlling the saltiness of all their dishes', and 40.2% answered that 'they considered the traditional saltiness of their menu items as more important than the saltiness acceptability of their customers.' Also, 82.7% of the owners answered 'they made the Kimchi themselves.' The types of frequently served soup were clear soup, such as bean-sprout soup and seaweed soup, followed by bean-paste soup and thick beef soup, in order. The types of frequently served stews were Gochujang stew with frozen pollack or croaker, bean-paste stew, and clear stew.

References

  1. 손숙미.박영숙.임화재.김숙배. 2006. 대국민 저염섭취 영양사업을 위한 사전조사, 보건복지부
  2. 손숙미. 2007. 우리나라 사람의 소금섭취 문제점과 저염 식생활을 위한 영양사의 역할, 국민영양 30(8):10-14
  3. 윤숙자. 1998. 한국의 저장 발효음식. 신광출판사. 서울. pp 89-97
  4. 질병관리본부. 2007. 국민건강영양조사 제3기 조사결과 심층분석 연구보고서: 검진부문
  5. 통계청. 2008. 2007년 사망 및 사망원인 통계결과
  6. 한경수.채인숙.김경환. 2005. 외식경영학. 교문사. 서울. p 57
  7. 한국보건산업진흥원. 2006. 국민건강영양조사 제3기(2005)-영양조사-. 보건복지부
  8. 한국영양학회. 2005. 한국인 영양섭취기준
  9. 황혜성.한복려.한복진. 1993. 한국의 전통음식. 교문사. 서울.pp 18-19
  10. Cho K, Han D. 2005. A study on the survey of the dining out behavior of Korean older person. Korean J. Food culture, 20(5):554-560
  11. Chung KR. 1987. A survey on the sodium chloride content of common restaurant meals in Seoul area. Korean J. Food Sci Technol., 19(6):475-479
  12. Chung SJ, Kang SH, Song SM, Ryu SH, Yoon J. 2006. Nutritional quality of Korean adult's consumption of lunch prepared at home, commercial places, and institutions: Analysis of the data from the 2001 National Health and Nutrition Survey. Korean J. Nutr., 39(8):841-849
  13. DeBruyne LK, Pinna K, Whitney E. 2007. Nutrition and diet therapy, 7th ed. Thomson Wadsworth. CA. pp 244-245
  14. Jo HY, Kim S. 2004. A study on the eating out behavior patterns of youth: Junior high and senior high school students from different regions. Korean J. Food Culture, 19(3):336-347
  15. Kang JH, Lee KA. 2008. The perception, preferences, and and intake of Korean traditional foods of elementary school students- Focusing on Kimchi, tteok, and eumcheong varieties-. Korean J. Food culture, 23(5):543-555
  16. Kim DH, Beik GY. 2005. A study on the eating-out behavior of city workers (I) -The relationship between general characteristics and eating-out behavior-. Korean J. Food & Nutr., 18(3):241-253
  17. Kim JH, Choi MK. 2007. Salt intake behavior and blood pressure: the effect of taste sensitivity and preference. Korean Assoc Human Ecol., 16(4):837-848 https://doi.org/10.5934/KJHE.2007.16.4.837
  18. Kim MS. 2005. A study for eating-out behavior of the university students. Korean J. Food Culture, 20(5):548-553
  19. Kim SY. 2004. Factors influencing salaried employees' choice of a restaurant in Jinju. Korean J. Food Culture, 19(1):83-93
  20. Kim TH, Chang HJ. 2003. Family Restaurant patrons' perception on nutrition information of restaurant menus. Korean J. Food culture, 18(3):270-278
  21. Lee HS. 1997. Studies on salt intake through eat-out foods in Andong area. Korean J. Soc Food Sci., 13(3):314-318
  22. Lee IS, Choi BS. 2004. A study on dining-out behavior of community for marketing strategy of local foodservice industry. Korean J. Community Nutr., 9(2):214-224
  23. Lee JR, Um YH. 2004. A study of attitude toward healthy menu. Korean J. Culinary Research, 10(2):16-29
  24. Lee YN, Rho SY. 2003. Effect of Korean soup (Tang) upon customers royalty in the food service industry in Korea. J East Asian Soc Dietary Life, 13(5):482-492
  25. Park YS, Chung YS. 2004. Determinants of food away from home and consumption patterns. Korean J. Food Culture, 19(1):118-127
  26. Shin EK, Lee HJ, Jun SY, Park EJ, Jung YY, Ahn MY, Lee YK. 2008. Development and evaluation of nutrition education program for sodium reduction in foodservice operations. Korean J. Community Nutr., 13(2):216-227
  27. Son SM, Park YS, Lim HJ, Kim SB, Jeong YS. 2007. Sodium intakes of Korean adults with 24-hour urine analysis and dish frequency questionnaire and comparison of sodium intakes according to the regional area and dish group. Korean J. Community Nutr., 12(5):545-558
  28. Song MR, Lee KJ. 2008. Salinity and consumption patterns of Kimchi and soup·stew on Jeonju Area. Korean J. Food cookery sci., 24(1):84-91
  29. Yoon HR, Cho MS. 2007. Healthy dining out attitude of restaurant diners by self-rated health status. Korean J. Food Culture, 22(3):323-329
  30. Yoon HR. 2005. The study of dinning-out behavior and preference on Korean foods by age groups. Korean J. Food Culture, 20(5):608-614
  31. Yoon JY, Moon HK. 2003. Job satisfaction and business attitude of restaurant owners - Focused mainly in the Gyeong-nam area -. Korean J. Community Nutr., 8(4):610-620