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KMID : 0665420180330060512
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Korean Journal of Food Culture
2018 Volume.33 No. 6 p.512 ~ p.522
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BMI Characteristics and Food Preference of Taeeumin and Soeumin According to Sasang Constitution Analysis Method
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Choi Hye-Jin
Kim Soon-Mi
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Abstract
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In this study, we analyzed the BMI characteristics and food preference by Sasang constitution typology. The constitution type of the subjects was judged by SCAT2 (SC) and Sasang specialists (SP), and their data were compared with the group (SS) in which the two results coincided. The results of SC and SP were consistent with 55 (38.2%) out of 144 subjects. Among the 55 subjects, Soeumin, Taeeumin and Soyangin were 36 (65.5%), 15 (27.2%), 4 (7.3%), respectively. The BMI of Taeeumin was significantly higher than that of the Soeumin (p <.001) in all the analysis methods. However, it was found that there was a difference between the SCAT2 and the specialists in determining the body shape of Soyangin. We applied the Taeeum-Soeum Food Preference Index to compare the food preference to 41 kinds of food. In SS analysis, 13 kinds of foods preferred by Taeeumin or Soeumin were found, of which 8 (19.5%) were consistent with the existing food data. Taeeumin preferred 6 kinds of food such as cold soybean-soup noodles, wild sesame seaweed soup, pan-fried tofu, Yeongun-jorim, Doraji-namul, soy milk. On the other hand, the favorite foods of Soeumin were black rice and Dak-galbi.
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KEYWORD
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Sasang constitution typology, SCAT2, Sasang constitution specialist, Body Mass Index, Taeeum-Soeum Food Preference Index
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