고등학생의 수산물 섭취 실태와 기호도에 관한 조사 -충남 지역을 중심으로- = A Study on Seafoods Ingestion of High School Students and Preference -Focusing on Chungnam Region-

다국어 초록 (Multilingual Abstract)

This study is aimed at examining the status of seafoods intake and preference to actively use the seafoods with high nutritional values and preference. For this purpose, this study conducted a questionnaire survey. The demographic features of the respondents are as follows: male and female high school students were 50%, respectively; first graders were 33.3%,second graders were 35.0% and third graders are 31.7%; the primary dietary-care giver was mother in 80% of the respondents. The survey results on seafood intake at home showed that the most frequently responses to the question of the degree of liking seafood were ‘on average’ and ‘like it’, respectively in order. The reason for preferring seafood is ‘because it tastes good’ in 43.7% of the respondents. Both male and female respondents answered they like seafood for its good taste. With respect to the degree of preference for the seafood provided from the school meals, there were more students who like it than those who do not like it. The most frequent reason to ingest seafood in the school meals is because ‘I want to eat it’ followed by ‘because parents push’, ‘because friends eat it’, ‘because health-related TV programs recommend it’, respectively in order. The most preferred seafood in the school meals was fried shrimp and the most disliked one is the boiled warty sea squirt. The above results collectively suggest that the preference level for seafood is low and the most preferred one is fried seafood. It is suggested that the nutritionists need to actively develop menu for the students to ingest more various seafoods.

참고문헌 (Reference)

• 1 김미정, "중학생들의 채소류 섭취에 관한 조사" 한국조리학회 13 (13): 128-137, 2007
• 2 남혜원, "중·고등학생의 수산물 이용 음식에 대한 이용실태와 선호도 및 학교급식에서의 요구도 조사" 한국식품조리과학회 18 (18): 1-7, 2002
• 3 이영미, "군 급식 취사병의 수산물에 대한 기호도와 인식 조사" 한국식생활문화학회 20 (20): 668-674, 2005
• 4 Recommended Dietary Allowances for Koreans, "The 7thRevision, The Korean Nutrition Society" 25-, 2001
• 5 Oh YJ, "Studies on preference and recipes of marineproducts for measures to increase ingestion for students inmiddle school food service" Kongju NationalUniversity 2009
• 6 Kim OM, "Research of preference survey and improvementof intake for meat and fishes in school food service" Kongju National University 2003
• 7 Song YS, "Physicochemical properties of usedfrying oil foodservice establishments" 18 : 340-348, 2002
• 8 Hong TH, "Modern Food Material Science"
• 9 Lee HK, "Middle school students' perception on seafood inBusan" Pukyong National University 2009
• 10 Lee MH, "High school students' recognition and taste ofseafood in Daegu Gyeongbuk area" KyungpookNational University 2007
• 11 Koo NS, "Food preference of elementary schoolchildren under meal service in Daejon" 3 : 440-453, 1998
• 12 Lee KA, "Evaluation of nutrition management in the elementaryschool lunch program" 31 : 192-205, 1998
• 13 Lee MS, "Efeect of capsaicin and silicone resintreatment on inhibition of thermal oxidation in frying oil" 13 : 534-538, 2000
• 14 Lee YA, "Dietary fattyacid pattern and serum fatty acid composition of Koreanelementary school children" 32 : 897-907, 1999
• 15 Cho MY, "A study on utilization and consumption promotionof seafood in elementary school lunch program" Yonsei University 2000
• 16 Lee SY, "A study on the seafood preference of elementaryschool students in Mokpo, Jeonnam" MokpoNational University 2009
• 17 Hwang JY, "A study on the menu using meat and fish andshellfish in the middle school lunch program in Muan" Mokpo National University 2008
• 18 Kim YS, "A study on the dietary habitand the food preference of pre-school children" 6 : 105-109, 1990
• 19 Kim ES, "A study on satisfaction and menu preference ofschool food service in middle school students" Wonkwang University 2004
• 20 Oh JY, "A study on preference, intake frequency, andnutritional knowledge of marine products with of elementaryschool students in Busan" Kosin University 2007
• 21 Kim YH, "A study on food preference and meal habit ofmale and female high school students" KongjuNational University 2009
• 22 Han KS, "A study of the operation of contractfood service management and menu preferences of middleschool students in Seoul" 7 : 559-570, 2002
• 23 Kim HB, "A positive study on distribution structure of themarine products, focused on distribution of the directly deliveredlive flatfish in Gyeonggi area" KyungnamUniversity 2007