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KMID : 0665420150300010020
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Korean Journal of Food Culture
2015 Volume.30 No. 1 p.20 ~ p.28
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A Study on Eating Out Behavior and Recognition of Salinity in Restaurant Food in Jecheon Area
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Park Soo-Jin
Min Sung-Hee
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Abstract
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In this study, the eating out behavior and recognition of salinity in restaurant food in Jecheon area were examined.
Demographic characteristics of the subjects, eating out behavior and perception of salinity in food purchased in restaurants
were surveyed. Also salinity of the high Na-containing menus were measured using salimeter. Exactly 51.6% of the study
subjects usually ate out more than one to two times per week. A large percentage (88.6%) of the subjects mentioned that
they ate more than half the amount of liquid in their dishes. The study participants recognized that the salt concentrations
of stews, soups and noodles in their orders were high. JJamppong was recognized as the most salty among nine kinds of
eating out menus, whereas mulnaengmyeon was the least. Although the recognized salt concentration of mulnaengmyeon
was relatively low, this dish had the highest salinity out of nine eating out menus. Relative salinities of eating out menus were higher than absolute salinity mostly except yukgaejang. It is necessary to supply exact nutrition information and widely implement nutrition labeling. Furthermore, consumers should personally be careful to limit consuming food with high sodium levels when dining at restaurants and eat less liquid in dishes.
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KEYWORD
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Eating out, behavior, salinity, recognition
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