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### 초록

Kimchi is a traditional food in Korea. It is a fermented food made by several vegetables. Kimchies have traditionally made at home, but the use of commercial Kimchies is increasing. The purpose of this study was to evaluate the intake and evaluation of commercial Kimchies and the perception of desirable learning methods making Kimchies among female high-school students. Three hundred and seventy one female high-school students living in Chonbuk province were participated in the survey. The results obtained were as follows: 1. The percentage of subjects who had consumed commercial Kimchies at least once was 49.7%. It was higher in the subjects living in the rural area(65.6%) than in the urban area(37.9%) at p${\le}$0.001. 2. Positive reasons for the consume of commercial Kimchies was: &lsquo;saving time($4.11{\pm}0.74$)&rsquo;, &lsquo;convenience to buy when it is needed($4.03{\pm}0.78$)&rsquo;, &lsquo;variety($3.59{\pm}0.86$)&rsquo; and &lsquo;looking good($3.21{\pm}0.98$)&rsquo;. However, commercial Kimchi received low scores for: &lsquo;sanitation($2.24{\pm}0.96$)&rsquo;, &lsquo;taste($2.84{\pm}0.96$)&rsquo;, and &lsquo;economy($2.89{\pm}1.02$)&rsquo;. 90.5% of the subjects believed that the use of commercial Kimchi will be increased. 3. 24.3% of the subjects had an experience of making Kimchi alone, and 88.7% of the subjects had assisted their mother making Kimchi. 88.9% of the subjects reported that they would like to learn how to make Kimchi from their mothers. 84.0% of the subjects want to make Kimchi by themselves at home when they will be housewives. In conclusion, this report suggests that commercial Kimchi should be produced under more sanitary conditions and Kimchi producers should also develop a variety of tastes to match consumer&#65287;s preferences. There is also a need for education for making high quality Kimchies in school programs of Home Economics. (Korean J of Human Ecology 2(1) : 89-98, 1999)

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