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KMID : 0665220070200040384
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Korean Journal of Food and Nutrition
2007 Volume.20 No. 4 p.384 ~ p.391
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A Study on the Preference Determinants of Buddhist Temple Food
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Hong Geum-Ju
Lee Yoon-Shin
Nam Jin-Sik
An Ho-Ki
Lee Eun-Jun
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Abstract
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The purpose of this study was to investigate the preference determinants of buddhist temple food(BTF) and leaded to its activation based on these results. 354 subjects were participated in the survey using questionnaires. 66.9% of subjects had over the normal interest. The taste of BTF was light(34.7%) and it would be helpful in their health(72.9%), subjects answered. Lightness and not strong taste was the main reason of preferring BTF(50.8%), but lack of nutrients was dislike reason of BTF generally. According to factor analysis, the factors of preference determinants deduced as the external form, social environment, health, essential quality and information of food. There were not significantly different between factors by sex and family form. External form, health and essential quality of food had the significant difference by generation and education level. The factors of external form and the essential quality of food showed the significant difference by job. According to the monthly income, the factor of social environment, health and information of food had the significant difference.
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KEYWORD
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buddhist temple food(BTF), preference, determinant, factor
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