가공 판매되는 한국 전통음식에 대한 경기지역 대학생의 인지도 이용경험 및 기호도 조사(Ⅱ) - 부식과 후식을 중심으로

• 영문명: Awareness, Utilization and Acceptance for the Commercial Korean Traditional Foods among College Students in Kyunggi area(Ⅱ) - Side Dishes and Desserts -
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 김향숙(Hyang Sook Kim) 최은정(Eun Jung Choi)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제9권 1호, 219~237쪽, 전체 19쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2005.07.01

영문 초록

This survey was carried out to investigate college students" awareness, utilization and acceptance of the commercial Korean traditional foods in Kyunggi area. In grilled and pan fried foods, awareness of them were 62.7% 95.6%. significant differences between male and female ～ were existed in acceptance, they were chicken gangjung, chicken bulggochi and chicken bulgogi. students liked laver gui, chicken gangjung, ddukgalbi, chicken bulggochi but relatively disliked wanjajun and kelp tuigak. significant differences between male and female were existed in preference, they were chicken bulggochi, chicken bulgalbi, galbigui, neobiani, meat sanjuk, meat mali, supsanjuk, wanjajun and kelp tuigak. In Kimchi and other salt fermented vegetables, awereness of them were 68.2% 99.2%, significant differences between male and female students ～ were existed in acceptance, they were brown mustard kimchi, ggakdugi, dongchimi, white kimchi, young radish kimchi, cucumber sobagi, chonggak kimchi, welsh onion kimchi, chinese cabbage kimchi, duduk jangajji, and garlic jangajji. students liked dongchimi, chinese cabbage kimchi and cucumber sobagi but relatively disliked white kimchi, brown mustard kimchi and garlic jangajji. significant differences between male and female were existed in preference, they were ggakduigi and nabak kimchi. In salt fermented fish products, awareness of them wers 45.0% 99.2%. significant differences between male and female were exited in acceptance, they ～ were Alaska pollack"s spawn and round herring. students liked squid, octopus and alaska pollack"s spawn but relatively disliked anchovy, gill and round herring, there was no significant difference between male and female students except salt fermented shrimp. In drinks, awareness of them were 44.3% 100%. significant differences between male and female students were ～ existed in acceptance, they were gingeng tea, red ginseng tea, ssangwha tea, arrowroot tea, mugwortcha and pine needle tea. students liked sikhyae, citron tea, green tea and Job"s tears tea but relatively disliked arrowrootcha, ssangwhacha, pine needles cha and red ginseng tea. significant differences between male and female were existed in preference, they were sikhyae, dunggullecha soojungkwa and omijacha. awareness of korean traditional cookies was 48.8%～98.4%, and no significant differences between male and female students were existed except maejacgua. students liked yakkwa but relatively disliked dasik among cookies.

목차

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

키워드

the commercial Korean traditional food awareness utilization acceptance college students Kyunggi area