Perception of kimchi and Preference of foods using kimchi in School Meals - Focused on High School Students in Gwangju -

학교급식 김치에 대한 인식과 김치응용요리 선호도 - 광주지역 고등학생을 중심으로 -

  • Kim, Eun-Young (Department of Food and Nutrition, Dongshin University) ;
  • Park, Young-Hee (Department of Food and Nutrition, Dongshin University) ;
  • Jung, Lan-Hee (Department of Home Economics Education.Human Ecology Research Institute, Chonnam National University) ;
  • Jeon, Eun-Raye (Department of Food and Nutrition, Sunghwa College)
  • 김은영 (동신대학교 식품영양학과) ;
  • 박영희 (동신대학교 식품영양학과) ;
  • 정난희 (전남대학교 사범대학 가정교육과.생활과학연구소) ;
  • 전은례 (성화대학 식품영양학과)
  • Received : 2009.11.16
  • Accepted : 2010.04.06
  • Published : 2010.06.30

Abstract

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

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