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KMID : 0665220110240020180
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Korean Journal of Food and Nutrition
2011 Volume.24 No. 2 p.180 ~ p.190
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A Study on Seafoods Ingestion of High School Students and Preference -Focusing on Chungnam Region-
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Kim Myung-Hee
Choi Mi-Kyeong
Kim Mi-Won
Kim Su-Jin
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Abstract
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This study is aimed at examining the status of seafoods intake and preference to actively use the seafoods with high nutritional values and preference. For this purpose, this study conducted a questionnaire survey. The demographic features of the respondents are as follows: male and female high school students were 50%, respectively; first graders were 33.3%, second graders were 35.0% and third graders are 31.7%; the primary dietary-care giver was mother in 80% of the respondents. The survey results on seafood intake at home showed that the most frequently responses to the question of the degree of liking seafood were ’on average’ and ’like it’, respectively in order. The reason for preferring seafood is ’because it tastes good’ in 43.7% of the respondents. Both male and female respondents answered they like seafood for its good taste. With respect to the degree of preference for the seafood provided from the school meals, there were more students who like it than those who do not like it. The most frequent reason to ingest seafood in the school meals is because ’I want to eat it’ followed by ’because parents push’, ’because friends eat it’, ’because health-related TV programs recommend it’, respectively in order. The most preferred seafood in the school meals was fried shrimp and the most disliked one is the boiled warty sea squirt. The above results collectively suggest that the preference level for seafood is low and the most preferred one is fried seafood. It is suggested that the nutritionists need to actively develop menu for the students to ingest more various seafoods.
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KEYWORD
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seafood, nutritional values, fried shrimp, preferring seafood, preference level
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