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KMID : 1134820150440081226
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 8 p.1226 ~ p.1233
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Survey on Kimchi Intake Patterns and Attitudes towards Development of Functional Kimchi among Middle and High School Students in Busan Area
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Lee Ga-Yeung
Park Eui-Seong
Park Kun-Young
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Abstract
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The intake patterns and attitudes towards development of functional kimchi among middle and high school students in Busan area were studied. Nine hundred respondents, consisting of middle and high school students, were surveyed. A total of 833 completed copies of the questionnaire were used in this research. Respondents preferred kimchi due to its ‘hot taste’ (49.2%) and ‘salty taste’ (17.9%), but they did not like kimchi due to its ‘sour taste’ (33.8%) and ‘jeotgal taste’ (22.9%). Most students (64.3%) consumed kimchi at home, 68.1% of students ate kimchi more than twice a day, and 27.4% of students consumed 3∼4 pieces (size of a piece: 3×4 cm) of kimchi per meal. Students showed a strong desire to develop kimchi with a good taste at school food services (65.1%). They also showed intentions to increase intake of kimchi if ‘taste of kimchi’ (80.6%), and ‘health functionality of kimchi’ (65.2%) are strengthened. Students wanted kimchi to contain the following fruits: pears (41.3%), apples (24.6%) and pineapples (10.3%). Finally, students showed a desire to develop kimchi that helps growth and development (59.5%), weight loss (40.4%), and learning ability improvement (32.8%). This study concludes that it is necessary to increase kimchi intake in school foodservices by developing new kimchi recipes that meet students’ desires and by educating students about the health benefits of kimchi.
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KEYWORD
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survey, kimchi, intake pattern, middle and high school students, Busan
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