Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Seoul Area Elementary School Students' Perception of Kimchi

서울지역 초등학생의 김치에 때한 인식도

  • Paek, Tae-Hee (Department of Nutrition education, Graduate School of Education, Kyung Hee University) ;
  • Han, Myung-Joo (Department of Food and Nutrition, Kyung Hee University)
  • 백태희 (경희대학교 교육대학원 영양교육) ;
  • 한명주 (경희대학교 식품영양학과)
  • Received : 2010.04.16
  • Accepted : 2010.07.27
  • Published : 2010.08.30
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Abstract

This study investigated the preference, intake condition and awareness of Kimchi of 660 elementary students in the Seoul area surveyed during June, 2008. The preference test was performed by using 5-point hedonic scale (1=dislike very much, 5=like very much). The most preferred types of Kimchi were Baechukimchi (4.32), Bossamkimchi (4.08) and Kkakdugi (4,01). The most preferred foods prepared with Kimchi were Kimchi jjige (4.59), Kimchi bokkeumbap (4.47), fried Kimchi (4.35), Kimchi pancake (4,31), Kimchi mandu (4.20) and Kimchi kimbap (4.06). Kimchi pizza (2.88), Kimchi hamburger (2.85) and Kimchi spaghetti (2.81) were not preferred. Most students (62.7%) ate Kimchi at almost every meal. The main reason for eating Kimchi was its delicious taste (50.3%). Concerning intake of Kimchi provided at school lunch, 48.4% of students ate some, 45.9% ate all and 5.8% ate none. Various kinds of Kimchi should be developed for elementary school students to meet their taste.

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References

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