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[학술저널]

  • 학술저널

정광열(대구한의대학교) 박은정(대구한의대학교) 최미애(대구한의대학교) 김미림(대구한의대학교)

DOI : 10.17495/easdl.2014.06.24.3.421

UCI(KEPA) : I410-ECN-0101-2015-590-001651527

초록

In this study, preferences and eating frequency of fish were surveyed in 390 foodservice employees in the Gyeongbuk and Daegu areas. The most common response to degree of fish intake was ‘half eaten’. In the home, ‘fish intake 1∼2 times per a week’ was chosen as the most common response. There was a significant difference(p<.05) in the frequency of fish consumption based on gender. ‘Fish intake 3∼5 times per a week’ was most commonly chosen by subjects under 20 and over 60 years, whereas the most common response in those 41∼60 and 21∼40 years old was ‘fish intake 1∼2 times per a week’. The most preferred method of fish cooking was ‘roast’, ’frozen pollack’ Tang was chosen as the favorite Tang(soup) dish and ‘Hairtail’ was chosen as the favorite boiled and grilled fish dish. Reasons for avoiding or preferring fish were related to ‘tastes and recipes’. ‘Mackerel’ was the favorite dish for both men and women. ‘Flatfish’ and ‘mackerel pike’ were disliked by men and women, respectively. Cooked meat was eaten more often than fish regardless of gender. Besides, preference for meat was higher than that for fish in all age groups, except those over 60 years old. ‘fish has good nutrition and health’ was the most common response When subjects were asked to compare fish with cooked meat.

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