한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제44권8호
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  • Pages.1226-1233
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  • 2015
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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부산지역 중·고등학생의 김치 섭취 실태 및 기능성 김치 개발에 관한 태도 조사

Survey on Kimchi Intake Patterns and Attitudes towards Development of Functional Kimchi among Middle and High School Students in Busan Area

  • 이가영 (부산대학교 식품영양학과) ;
  • 박의성 (부산대학교 식품영양학과) ;
  • 박건영 (부산대학교 식품영양학과)
  • Lee, Ga-Yeong (Department of Food Science and Nutrition, Pusan National University) ;
  • Park, Eui Seong (Department of Food Science and Nutrition, Pusan National University) ;
  • Park, Kun-Young (Department of Food Science and Nutrition, Pusan National University)
  • 투고 : 2015.03.27
  • 심사 : 2015.06.11
  • 발행 : 2015.08.31
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초록

본 연구는 부산지역 중 고등학교 남녀 학생 833명을 대상으로 김치 섭취 실태 및 기능성 김치 개발에 대한 태도를 설문 조사 하였다. 조사대상자는 중학생이 65.2%, 고등학생이 34.8%, 남학생이 51.3%, 여학생이 48.7%였다. 김치의 가장 선호하는 맛으로는 '매운맛', 가장 선호하지 않는 맛으로는 '신맛'이라고 하였다. 주로 김치를 섭취하는 장소로는 집이 64.3%, 학교가 33.7%였다. 배추김치의 숙성 정도로는 '잘 익은 김치', 김치 섭취량은 '하루 두 번 섭취', 한 끼에 섭취하는 김치의 양은 '3~4조각'이 가장 높게 나타났다. 김치를 섭취하는 이유는 '맛이 있어서'가 가장 높았고, '습관적으로', '건강에 좋아서' 순으로 높게 나타났으며, 섭취하지 않는 이유로 '입맛에 맞지 않아서'라고 하였다. 학교급식용 김치에 대해 전체 응답자 중 65.1%가 '학생들의 입맛을 고려한 김치 개발'을 요구하였고, 향후 개발 김치에 대한 섭취 의향으로 맛이 개선된 김치를 제공하면 김치 섭취량이 '증가할 것이다'라는 응답이 80.6%, 기능성이 개선된 김치를 제공하면 김치 섭취량이 '증가할 것이다'라는 응답이 65.2%로 나타났다. 또한 김치에 첨가하고 싶은 과일 부재료로 배(41.3%), 사과(24.6%), 파인애플(10.3%)로 나타났고, 학생들이 원하는 기능성 증진의 종류로는 '성장 발달'이 59.5%, '체중 감량'이 40.4%, '학습능력 개선'이 32.8%, '질병 예방'이 15.5%였다. 이상에서 청소년의 기호와 요구에 맞는 김치 개발을 통해 청소년의 김치 섭취와 기능성 김치에 대한 관심이 점차적으로 증가될 것으로 기대된다.

The intake patterns and attitudes towards development of functional kimchi among middle and high school students in Busan area were studied. Nine hundred respondents, consisting of middle and high school students, were surveyed. A total of 833 completed copies of the questionnaire were used in this research. Respondents preferred kimchi due to its 'ot taste' (49.2%) and 'alty taste' (17.9%), but they did not like kimchi due to its 'our taste' (33.8%) and 'eotgal taste' (22.9%). Most students (64.3%) consumed kimchi at home, 68.1% of students ate kimchi more than twice a day, and 27.4% of students consumed 3~4 pieces (size of a piece: $3{\timess}4cm$) of kimchi per meal. Students showed a strong desire to develop kimchi with a good taste at school food services (65.1%). They also showed intentions to increase intake of kimchi if 'aste of kimchi' (80.6%), and 'ealth functionality of kimchi' (65.2%) are strengthened. Students wanted kimchi to contain the following fruits: pears (41.3%), apples (24.6%) and pineapples (10.3%). Finally, students showed a desire to develop kimchi that helps growth and development (59.5%), weight loss (40.4%), and learning ability improvement (32.8%). This study concludes that it is necessary to increase kimchi intake in school foodservices by developing new kimchi recipes that meet students' desires and by educating students about the health benefits of kimchi.

키워드

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피인용 문헌

  1. Research on Recognition and Preferences Related to Kimchi among High School Students in Incheon Area vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.237
  2. Shifts in Kimchi Consumption between 2005 and 2015 by Region and Income Level in the Korean Population: Korea National Health and Nutrition Examination Survey (2005, 2015) vol.22, pp.2, 2017, https://doi.org/10.5720/kjcn.2017.22.2.145
  3. 광주지역 중학생의 김치에 대한 인식과 섭취실태에 관한 연구 vol.29, pp.4, 2017, https://doi.org/10.19031/jkheea.2017.12.29.4.133