Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Survey on the Consumption and Satisfaction Degree of the Cooked Rice Mixed with Multi-Grain in Seoul${\cdot}$Kyeonggi and Kangwon Area

서울${\cdot}$경기와 강원지역의 잡곡밥의 섭취실태 및 만족도에 대한 조사

  • Kim, Yoon-Sun (Department of Home Economics Education, College of Education, Korea University) ;
  • Lee, Gui-Chu (Department of Home Economics Education, College of Education, Korea University)
  • 김윤선 (고려대학교 사범대학 가정교육과) ;
  • 이귀주 (고려대학교 사범대학 가정교육과)
  • Published : 2006.12.31
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Abstract

The purpose of this study was to investigate the consumption and perception on the effect of cooked rice mixed with multi-grain (CR-MG). Reason for like and dislike, intake frequency and variables related with the satisfaction of CR-MG were also investigated. The data for the analysis was collected from 315 adults who were residing at Seoul${\cdot}$Kyeonggi and Kangwon area and analyzed by the SPSS 11.0 program. The result showed that 84.8% of the respondents consumed CR-MG, showing significant difference by gender and occupation (p<0.05). It also revealed that they consumed it knowing their effect, showing significant difference by all general characteristics except for resident area and BMI, respectively. Kind of multi-grain (MG) mixed with cooked rice was high in the order of SoRiTae (80.1%) > brown rice (73.4%) > black rice (72.7%) > waxy rice (61.0%), respectively. As for the mixing type of MG, 61.4% of the respondents preferred non-mixed product rather than pre-mixed product. 2 or 3 kinds were preferred numbers of MG mixed with rice, showing significant difference by age (p<0.001) and marital status(p<0.05), respectively. 59.9% of the respondents answered 'high nutritive value more than polished rice' as the major reason for like, whereas 31.3% answered 'greatly rough more than polished rice' as that for dislike, respectively. By the use of multiple regression analysis, it revealed that health was the most significant variable which affect the satisfaction of CR-MG. From these results, it was suggested that in view of the high consumption and intention to continue the intake of CR-MG, following studies should be conducted to improve the preference of CR-MG.

Keywords

References

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