The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Investigation on the Perception of the Ginseng and Ginseng Products among University Students in Yeongsu, Gangwon-do

강원 영서지역 남, 여 대학생의 건강 기능성 식품인 인삼 및 인삼제품에 대한 인식도 조사

  • Kim, Na-Young (Dept. of Hotel Culinary Art, Songho College) ;
  • Chae, Hyun-Seok (Dept. of Hotel Culinary Art, Songho College) ;
  • Park, Sung-Jin (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University) ;
  • Yoon, Deok-Ihn (Dept. of Hotel Cusin ＆ Food Service Management, Kwandong University) ;
  • Seo, Kang-Tae (Dept. of Foodservice Industry Division, Baeseok Culture University) ;
  • Bae, Hyun-Soo (Dept. of Culinary Art, Chodang University)
  • 김나영 (송호대학교 호텔외식조리과) ;
  • 채현석 (송호대학교 호텔외식조리과) ;
  • 박성진 (한림성심대학교 관광외식조리과) ;
  • 윤덕인 (관동대학교 호텔조리외식경영학과) ;
  • 서강태 (백석문화대학교 외식산업부) ;
  • 배현수 (초당대학교 조리과학부)
  • Received : 2012.06.16
  • Accepted : 2012.07.17
  • Published : 2012.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to investigate the perception of ginseng and ginseng products among university students living in Yeongsu, Ganwon-do. 196 university students participated in the survey for our study. The ginseng intakes of male students(59.1%) was significantly(p<0.05) higher than the intake of female students(40.9%). The primary reasons for consuming ginseng were to "Maintain my [one's] health" and to, "Restore my [one's] energy". The reasons for not consuming ginseng were "Taste" and, "Physical constitution". Consumers purchased the following ginseng products at the market: For males, ginseng wine(21.7%), ginseng beverage(17.4%), ginseng candy(17.4%) and ginseng kimchi(17.4%) for females, Korean ginseng snacks(23.3%), ginseng yogurt(20.9%), ginseng candy(14.0%), and ginseng jelly(11.6%).

Keywords

References

  1. Chang NS, Kim JM, Kim EJ. 1999. Nutritional state and dietary behavior of the free-living elderly women. Korean J Food Culture 14:207-218
  2. Jin YH, Jo JO, Moon HY. 2008. A study on the effect of traditional food acceptability of college students with food majors in Seoul on menu development. Korean J Culinary Res 14:176-187
  3. Jung HK, Lee JH, Jo MS. 1999. The study on the health control of food by adults in Seoul. Korea Food Culture Institute 7:525
  4. Kim HS, Lee KA. 1995. A survey on using health supplemental foods. J Living Science Chungbuk University Collection of Dissertations 2:39-45
  5. Koo NS. 1999. Eating life of over middle aged persons and dietary guideline for their healthy elderly life. J Living Science Daejeon University Collection of Dissertations 5: 67-80
  6. Ko SH, Cho MO, Choi YH, Kang SP. 1990. Study of folk caring in Korea for cultural nursing. J Korean Acad Nurs 20:430-458
  7. Lee IS, Paek KY. 2003. Preparation and quality characteristics of yogurt added with cultured ginseng. Korean J Food Sci & Technol 35:235-241
  8. Lee SH. 1989. Effect of ginseng saponins on the biosynthesis of prostglandins. Korean J Ginseng Sci 13:202-210
  9. Okuda H, Yoshida K. 1980. Studies on the effect of ginseng components on diabetes mellitus. 53. Proc. 3rd Int'l Ginseng Symp. Seoul
  10. Oura H, Hiai S, Nakashima S, Tsukada K. 1971. Stimulating effect of the roots of Panax ginseng C.A. Meyer on the incorporation of labeled precursors into rat liver RNA. Chem Pharm Bull 19:453-459 https://doi.org/10.1248/cpb.19.453
  11. Park CK, Kwak YS, Hwang MS, Kim SC, Do JH. 2007. Trends and prospect of ginseng products in market health functional food. Food Sci & Industry 40:30-45
  12. Park JD. 1996. Recent studies on the chemical constituents of Korean ginseng. Korean J Ginseng Sci 20:389-415
  13. Park MH. 1995. The classification, problems, usage of health food. 月刊食生活 12:74-78
  14. Park MR, Kim YA, Yoon KS, Liu F, Byun GI. 2009. A research on college students' recognition and preference of Korean food in Shenyang region of China. Korean J Culinary Res 15:169-180
  15. Park SJ. 1992. Study on the relations among the intake of nutrient supplements and health foods, dietary behavior and health: Mainly for women and men who live in Seoul city. Master's Thesis, Dongguk Uni. Seoul. Korea
  16. Song TH, Kim SS. 1991. A study on the effect of ginseng on quality characteristics of kimchi. Korean J Soc Food Sci 7:81-88
  17. Sung HS, Yang JW, Jeon BS, Kim NM, Kim YD. 1989. The study of preferences for ginseng in Korean. J Ginseng Res 13:130-135
  18. Yoon EY, Lim YH, Wanh SK, Koo NS. 1998. Survey on food habits, health condition and precaution for disease for the health improvement of community people in Daejon. Korean Assoc Human Ecology 7:205-216

Cited by

  1. 충남 일부지역 성인의 기능성 음료 구매실태 vol.31, pp.4, 2018, https://doi.org/10.9799/ksfan.2018.31.4.520
  2. 건강기능식품의 섭취 시 주의사항 표시제도 개선에 대한 연구 vol.32, pp.3, 2012, https://doi.org/10.9799/ksfan.2019.32.3.202