경기지역 대학생의 가공 판매되는 한국 전통음식에 대한 인지도, 섭취 경험 및 기호도 조사 - 밥, 죽류, 한그릇 음식, 국, 탕류를 중심으로

• 영문명: Awareness and Preference for The Commercial Korean Traditional Foods among College Students in Kyeonggi Province
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 김향숙(Kim Hyang-Sook) 최은정(Choi Eun-Jung)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제8권 1호, 181~195쪽, 전체 15쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2004.07.01

영문 초록

  This study was carried out to investigate college students" awareness and acceptance of the commercial Korean traditional foods in Kyeonggi province. Questionnaire was distributed to 300 students and 248 properly answered(92 male, 125 female) were used for analysis. The results were as fallow; Awareness and acceptance of cooked rice products were high in general. Difference between male and female was not existed in acceptance of cooked rice products except beef soup cooked rice. Awareness and acceptance of gruel products were lower than cooked rice products in general. Difference between male and female was existed in acceptance of some gruel products, they were dried latitude gruel, sweet red bean gruel and pine nuts gruel. Most college students aware of most one bowl products, and liked them. There was significant difference between male and female acceptance of Bibim-noodle. Awareness of soup products were varied between products. Difference between male and female was existed in acceptance of soup products, they were dried latitude and sea mustard soup, dried latitude soup and Do-ga-ni soup.

목차

Abstract
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
참고문헌