Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
권호 표지

Value recognition and eating patterns of Kimchi in female middle school students and their mothers

  • Kim, Jung-Hyun (Department of Home Economics Education, PaiChai University) ;
  • Lee, Min-June (Research Institute of Food and Nutritional Sciences, Yonsei University) ;
  • Yoon, In-Kyung (Department of Home Economics Education, Korea National University of Education)
  • Published : 2007.06.20
Download PDF
⟨ Previous Next ⟩

Abstract

This study analyzed Kimchi eating culture in 178 households with female middle school children located in Incheon and Seosan areas, investigated the Kimchi eating patterns of female middle school students, and also analyzed the differences in value recognition for Kimchi between mothers and their female middle school students. Results showed that 23.0% of subject households answered eat Kimchi at every meal and the main reason for eating Kimchi in most households was good for taste. Most households made their own Kimchi, and only 12.3% of households bought Kimchi. Subject households preferred hot and spicy taste (34.8%) and pleasing taste (20.2%), and 44.4% of middle school children answered as eating Kimchi at every meal, and the source for information on Kimchi was home in 51.6% and mass media in 33.7%, suggesting the lack of school education. Both mothers and their female middle school students placed high value on Kimchi for its nutritional aspect and on Kimchi from the market for its convenience. Mothers showed significantly higher value (p<0.05) on the storage aspect of Kimchi compared to their middle school students, and female middle school students showed significantly higher value (p<0.05) on the value recognition for Kimchi as an international food compared to their mothers. Also, the value for hot pepper powder was high among other additional ingredients, and both mothers and middle school students had high values for Kimchi stew among other food dishes using Kimchi, and middle school students showed higher values (p<0.001) on foreign dishes using Kimchi such as Kimchi pizza and Kimchi spaghetti compared to the mothers group. Therefore, based on these results, the development of educational programs on Kimchi is needed not only at home but also at schools, by re-emphasizing the importance of value recognition for Klmchi in our food culture.

Keywords

References

  1. Cho Y (1988). A Study on flavorous taste components in Kimchis on free amino acids. The Korean Journal of Culinary Research 3:107-109
  2. Han JS & Joe YS (1998). A Survey of high school students' awareness of and uses for Kimchi in Taegu area. Journal of the Korean Home Economics Association 36:127-137
  3. Howe SM & Vaden AG (1980). Factors differentiating participants and nonparticipants of the National School Lunch Program. J Am Diet Assoc 78:451-457
  4. Kang SY & Han MJ (2002). Consumption pattern of Kimchi in Seoul area Korean Journal of Food and Cookery Science 18:684-691
  5. Kim DM & Lee JH (2001). Current status Korean Kimchi industry and R&D Trends. Food industry and Nutrition 6:52-59
  6. Kim EH & Kim SR (1998). A survey on the notion and intake of Kimchi among college Women. The Korean Journal of Food and Nutrition 11:513-520
  7. Kim JA & Yoon HS (2002). A survey on middle school students preferences for Kimchi in Masan and Changwon city. Journal of the Korean Dietetic Association 8:289-300
  8. Kim JH, Park WP, Kim JS, Park JH, Ryu JD, Lee HK & Song YO (2000). A survey on the actual state in Kimchi in Kyung-Nam (1)-The study of the preference of Kimchi and actual amounts of Kimchi intake. Journal of the Korean Society of Food Culture 15:52-58
  9. Kim SY (1999). Survey of American university students perception and preference for Kimchi. MS thesis, Yongnam University
  10. Lee CH (1988). Macro-and microstructure of Korean cabbage leaves and their texture measurements. Korean Journal of Food Science Technology 20:742-748
  11. Lee JY, Cho Y & Hwang IK (1998). Fermantative characteristics of Kimchi prepared by addition of different kinds of minor ingredients. The Journal of Korea Society of Food and Cookery Science 14:1-8
  12. Lee KH & Park ES (1999). Intake and evaluation of commercial Kimchi and perception of learning methods making Kimchi among female high school students. The Korean Society of Human Ecology 2:89-98
  13. Moon HJ & Lee YM (1999). A survey on elementary, middle and high school student' attitude and eating patterns about Kimchi in Seoul and Kyunggido area. Korean Journal of Dietary Culture 14:29-42
  14. Kii NS (1997). Housewives' consumption aspects of Korean fermented foods in Taejon. Journal of Korean Society Food Science Nutrition 26:714-725
  15. Park DK, Lee C, Yoon SI, Ha SS & Lee YN (1989). Changes in the textural properties of Kimchi during fermentation. Journal of the Korean Society of Food Culture 4:167-172
  16. Park ES & Lee KH (2000). The intake, preference, and utilization of Kimchi in female high school students. Korean Journal of Community Nutrition 5:89-98
  17. Song JE (1995). A survey on perception and purchase about marketed Kimchi of housewives in Daegu area. The Journal of the Korean Home Economics Association 33:121-128
  18. Song JE, Kim MS & Han JS (1995). Effects of the salting of chinese cabbage on taste and fermentation of Kimchi. The Journal of Korean Society of Food and Cookery Science 11:262-232
  19. Song YO, Kim EH, Kim M & Moon JW (1995), A survey on the children notion in Kimchi (1)-Children preference for Kimchi-. Journal of the Korean Society of Food Science and Nutrition 24:758-764
  20. Stasch AR, Johnson MM & Spangler GJ (1970). Food practices and preferences of some college students. J Am Diet Assoc 57:523-527
  21. Yoon JS & Rhee HS (1997). A study on the volatile flavor components in Kimchis. Korean Journal of Food Science Technology 9:116-122