Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지

A Comparative Study on Cognition and Consumption Patterns of Korean Rice Cake Classified by Age in Busan

부산지역 주민의 연령별 떡에 대한 인식 및 이용실태 조사

  • 이정숙 (고신대학교 식품영양학과) ;
  • 정숙희 (동아대학교 식품영양학과) ;
  • 김선희 (고신대학교 사회복지학부)
  • Published : 2008.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the Korean rice cake cognition and consumption patterns classified by age in Busan. The survey was conducted from November 21 to December 26, 2007 by questionnaires and data were analyzed by SPSS program. The results are summarized as follows: Forty one point two percent of the elementary school group, 29.0% of the high school group, 35.0% of 2,30's, 44.5% of 4,50's and 39.5% of over 60's took Korean rice cake once or twice per month. Sixty two point eight percent of elementary group, 44.0% of the high school group, 43.0% of 2,30's, 42.5% of 4,50's and 49.5% of over 60's preferred Korean rice cake. The most important basis for selecting rice cake was 'taste' in all of the subjects. The improvements for rice cake were indicated as taste, preservation and packing. As their age decreased, the score of preference for Gaepiduk, Danja, Dootupduk, Bookumi, Soemuriduk, Julpyun, Jorangi and Jungpyun were decreased. Songpyun, Garaeduk, Injulmi, Siruduk and Moojigaeduk were highly recognized as Korean rice cakes. There was a significant positive correlation between preference of rice cake and age, sex, obesity and recognition degree (p < 0.01). Therefore the understanding of the requirements of the subjects according to age and sex is needed to encourage them to choose Korean rice cake.

Keywords

References

  1. Choi EH (2007): Quality Characteristics of Sulgitteok prepared with Aloe Vera Sap during storage. Korean J Food Culture 22(3): 335-340
  2. Choi IJ, Kim YA (1992): Effect of addition of dietary fibers on quality of Backsulgies. Korean J Soc Food Cookery Sci 8(3): 281-289
  3. Choi MS, Jung EH, Hyun TS (2002): Perception and preference of Korean traditional foods by elementary school students in Chungbuk province. Korean J Dietary Culture 17(4): 399-410
  4. Han KS, Kim KS (1994): Scientific study for the standardization of the preparation methods for Kyongdan(IV) -for the focus on the volume of water and volume of slat-. Korean J Soc Food Cookery Sci 10(1): 71-75
  5. Hong HJ, Choi JH, Yang jA, Kim KY Lee SJ (1999): Quality characteristics of Seolgiddeok added with green tea powder. Korean J Soc Food Cookery Sci 15(3): 224-230
  6. Im HJ, Yem CA (1996): Effect of cereals on the physicochemical and sensory characteristics of Noti-III. Study on the physicochemical and sensory characteristics of glutinous Chinese millet Noti -. Korean J Soc Food Cookery Sci 12(3): 320-330
  7. Jeong JH, Kim SH (2001): A survey of dietary behavior and fast food consumption by high school students in Seoul. Kor J Home Economics 39(10): 111-124
  8. Jo JS, Han YS (2003): Effects of Mokdanpi (Paeonia suffruticosa) addition on the shelf-life and the characteristics of rice cake and noodle. Korean J Soc Food Cookery Sci 19(1): 114-120
  9. Jung HS, Shin MJ (2002): A study on the recognition and preference of Korean traditional rice cake among college students. Korean J Dietary Culture 17(5): 594-604
  10. Kang KO, Lee HJ (2000): A study on the housewives cognition and consumption pattern of Korean rice cake
  11. Kim MH, Park MW, Park YK, Jang MS (1994): Effect of the addition of Surichwi on quality characteristics of Surichwijulpyurn. Korean J Soc Food Cookery Sci 10(2): 94-98
  12. Kim SI, Kim KJ, Jeong HO, Han YS (1998): Effect of Mugwort on the extention of shelf-life of bread and rice cake. Korean J Soc Food Cookery Sci 14(1): 106-113
  13. Kim YI, Keum JS, Kim KS (1995): Effect of different milling methods of rice flour on quality characteristics of Jeungpyun. Korean J Soc Food Cookery Sci 11(3): 213-219
  14. Lee CH, Maeng YS (1987): A Literature review on Korean ricecakes. Korean J Dietary Culture 2(2): 117-132
  15. Lee CH, Han E, Keum JS, Paik KH, Yoo PK (1995): Changes in the physiochemical properties of Korean rice cake by the addition of gelatinized rice flour. Korean J Food Culture 10(2): 101-106
  16. Lee JM, Kim JA (1994): A study on the standardization for the preparation of traditional 'Nochi'. Korean J Food Culture 9(2): 143-148
  17. Lee JS (1997): A study on the children's consumption pattern and preference of Korean rice cake. Korean J Dietary Culture 12(3): 323-329
  18. Lee JS (1998): Study o high school students' consumption pattern and preference of Korean rice cake. Korean J Soc Food Sci. 14(2): 133-139
  19. Lee JS (1999): Assessment of women's consumption pattern and preference of Korean rice cake. Korean J Dietary Culture 14(5): 447-454
  20. Lee JS (2007): A comparative study on fast food consumption patterns classified by age in Busan, Korean J Community Nutr 12(5): 534-544
  21. Lee SS (2004): A study on dietary beavior of children according to the their preferences for fast food. Korean J Community Nutr 9(2): 204-213
  22. Noh KS, Han KY, Yoon SJ (2007): A study on the housewives' consumption pattern and preference of the Korean rice cake as a substitute for meal. Korean J Food culture 22(1): 10-21
  23. Park JW, Ahn SJ (2001): A comparative study on Korean's diningout behaviors classified by age and gender. Kor J Dietary Culture 16(4): 276-295
  24. Park MW, Kim MH, Jang MS (1992): Sensory and textural characteristics of Julpyun (Korean traditional rice cake) as influenced by soaking time of rice. Korean J Soc Food Cookery Sci 8(3): 315-321
  25. Rho JO, Woo KJ (2003): A study on university student's recognitiion and preference of Korean rice cake in Incheon area. J East Asian Soc Dietary Life 13(1): 1-8
  26. Yim KY, Kim SH (1988): A survey on the utilization of Korea rice cakes and the evaluation about their commercial products by housewives, Korean J Diet Culture, 3(2): 163-171
  27. Yoon JY (2000): Comparison of children and mothers in opinion of ricecake. Korean J Soc Food Sci 16(6): 548-556