Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Survey on the Korean Food Preference, Frequency and Nutritional Knowledge of College Students in Kangwondo Area

강원지역 일부 대학생들의 한국음식섭취와 영양지식 조사

  • Park, Ok-Jin (Samsung Everland Culinary Academy) ;
  • Min, Sung-Hee (Department of Oriental Medical Food & Nutrition, Semyung University)
  • 박옥진 (삼성 에버랜드 조리아카데미) ;
  • 민성희 (세명대학교 한방식품영양학과)
  • Published : 2004.02.28
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Abstract

The purpose of this study was to investigate the preference on Korean food and the nutritional knowledge of the college students. Self-administrated questionnaires were completed by 556 college students majoring food-related subjects in Kangwon-do area. The results were as fellows : 1. Male subjects liked meat (Calbi, Bulgogi, Seolungtang) and female subjects liked Kimchi and soybean soup. Both genders, however, disliked seasoned vegetables. 2. In the frequency of taking, Kimchi had the highest rank followed by Bibimbab and Seolungtang in higher order. 3. The first choice of both family and friends eating out was Korean foods. 4. The top two reasons for selecting Korean foods were their deliciousness and availability in higher order. 5. According to this study, the establishment of standardized recipe and the different way of facing Korean foods of individuals (Koreans) are promptly required for the globalization of Korean foods. 6. The nutritional knowledge of the subjects were limited and restricted to simple facts regardless of their major.

Keywords

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