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KMID : 1011620190350030308
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 3 p.308 ~ p.316
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Analysis of Cooking Methods and Consumption Characteristics of Seaweed According to Region: Using the Data of the 2016 Korea National Health and Nutrition Examination Survey
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Choi Mi-Kyung
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Abstract
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Purpose: This study examined the cooking methods and consumption characteristics of seaweed according to region using a seaweed recipe and the use characteristics of local seaweeds using the data of the 2016 Korea National Health and Nutrition Examination Survey.
Methods: Food consumption survey (24-hour recall survey) data from 2016 KNHANES were used and a total of 5,765 seaweed intake data collected from 2,951 adults were used for the analyses. Complex sample χ²-tests were conducted to analyze the types of seaweed and cooking method, meal time, and meal type for seaweed consumption according to region using SPSS 24.0 for windows.
Results: Significant differences in age (p<0.05) and household income level (p<0.05) according to region were noted. Seoul & Gyeonggi and Chungcheong areas showed a higher consumption rate of laver consumption, while Yeongnam area showed a higher consumption of kelp, kelp water and green laver. The consumption rate of kelp water and green laver was higher in Honam area, and the consumption of laver, brown seaweed, and green laver was higher in Gangwon area, and the use of laver, kelp water, and green laver was higher in Jeju area (p<0.01). Significant difference in meal type (p<0.001) and cooking method (p<0.01) were also observed according to region. The types of brown seaweed consumed were the dried, fresh, and salted types, as well as the stem of brown seaweed, and the consumption rate differed significantly according to region (p<0.001). In the case of kelp, the dried, fresh type, and kelp water were consumed and the consumption rate differed significantly according to region (p<0.001). Significant differences in seaweed types were observed according to the meal type with laver (p<0.001), brown seaweed (p<0.001), and kelp (p<0.05).
Conclusion: These results suggest that it is important to promote seaweed consumption through the development of local food using local seaweed, to encourage seaweed consumption in institutional foodservice and at home, and develop and distribute various types of seaweed products that can be purchased and cooked easily.
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KEYWORD
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seaweed, consumption, region, Korea National Health and Nutrition Examination Survey
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