Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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A Study on the Perception as HANSIK (Korean Food) for the Common Dishes in Korean Adults Residing in Seoul and Metropolitan Area

서울.경기지역 성인의 상용음식에 대한 한식 인식도 조사

  • Park, Young-Hee (Department of Agrofood Resources, National Academy of Agricultural Science) ;
  • Kang, Minji (Department of Foods and Nutrition, Seoul National University) ;
  • Baik, Hyun Wook (Department of Internal Medicine, Division of Gastroenterology & Clinical Nutrition, DMC Bundang Jesaeng Hospital) ;
  • Oh, Sang-Woo (Dongguk University Ilsan Hospital) ;
  • Park, Su-Jin (Department of Agrofood Resources, National Academy of Agricultural Science) ;
  • Paik, Hee Young (Department of Foods and Nutrition, Seoul National University) ;
  • Choe, Jeong-Sook (Department of Agrofood Resources, National Academy of Agricultural Science) ;
  • Lee, Jin-Young (Department of Agrofood Resources, National Academy of Agricultural Science) ;
  • Kang, Min-Sook (Department of Agrofood Resources, National Academy of Agricultural Science) ;
  • Joung, Hyojee (Graduate School of Public Health, Seoul National University)
  • Received : 2012.05.30
  • Accepted : 2012.08.31
  • Published : 2012.10.31
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Abstract

This study was conducted to investigate which food items are perceived as HANSIK (Korean food) in Korea. 562 males and females aged 20-70 were surveyed on 512 most frequently consumed dish items from 4th Korean National Health and Nutrition Survey if they perceive it as HANSIK. Dish items in kimchi, namul sukchae (cooked and seasoned vegetable) and jeotgal (salt-fermented food) category showed high response rate to be perceived as HANSIK. The response rate of twigim (frying foods) as HANSIK was low showing less than 70%. The response rate as HANSIK for foreign origin foods such as ramen and jjajangmyeon (black bean paste noodle) were lower than 25%. In jang yangnyum (seasoning) category, doenjang (soybean paste) and gochujang (red pepper paste) showed high response rate as HANSIK more than 90%. Females showed a higher response rate as HANSIK than males for most food items except several items of myen mandu (noodle and dumpling). The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) (p < 0.001) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HANSIK regardless of the origin. These results provide an information on the foods perceived as HANSIK among currently consumed common foods in Korea and these results can be utilized for establishment of HANSIK concept reflecting transition of dietary life in Korea.

Keywords

References

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