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Recognition, Preference and Improvement Requirement of Traditional Korean Food of Elementary School Students in Seoul

한국전통음식의 계승·발전을 위한 초등학생의 인지도, 기호도와 개선 요구도

  • Cho, Woo-kyoun (Department of Food and Nutrition, Gachon University) ;
  • Kim, Mi-rae (Department of Nutrition Education, Gachon University Graduate School of Education)
  • 조우균 (가천대학교 생활과학대학 식품영양학과) ;
  • 김미래 (가천대학교 교육대학원 영양교육전공)
  • Received : 2019.07.02
  • Accepted : 2019.07.26
  • Published : 2019.08.31

Abstract

This study focused the recognition and preference of Korean traditional food of elementary school students, in order to make effective educational materials about Korean traditional foods for the elementary school students. According to the responses of 356 elementary school students participating in this research, they understood the concept of traditional Korean food and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher their interest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary school students enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school students suggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class for cooking traditional foods in schools should be expanded.

Keywords

Korean food;elementary school student;recognition;preference

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