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[학술저널]

  • 학술저널

정은년(계명대학교) 고봉경(계명대학교)

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The objective of this study was to investigate the awareness and preference of Kimchi based foods and to provide preliminary data required for framing a menu of school meals to help students to maintain good food preference and eating habits with a balanced food diet. A Survey was conducted from 17th to 21th December 2007 and the subjects were 372 students who were in the 4th, 5th, or 6th grade of schools in Daegu and Gyeong sangbukdo. Preference of eating vegetable was influenced by the eating habit. Baechu Kimchi was selected as the most well-know and favorite Kimchi. Kkaktugi, Dongchimi and Chonggak-Kimchi showed very high awareness and Ssukbakji, Godulpaeki-Kimchi, Nabak-Kimchi showed very low preferred properly fermented and refreshing taste Kimchi. The favorite cuisine using Kimchi are Kimchi pan-broiled rice, Kimchi dumpling and Kimchi stew. As a result of this study, if there’s no unbalanced diet habit, students’ preference to vegetables will be better, teaching desirable eating habits to elementary school students is the most important matter. For unfamiliar named sorts of Kimchi causes also students’ low preference states of it. if it is improved to acquaint kinds of Kimchi in school and at home by experience Kimchi’s various foods, their preference states will be improved.

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