KCI등재후보
한국과 일본여성의 식문화 의식과 전통식품 소비실태 비교 연구 = A Comparative Study on the Dietary Culture Consciousness and Their Consumption Attitude of Traditional Foods between Korean and Japanese Women
저자
고경희 (가톨릭대학교 생활과학대학 식품영양학전공)
발행기관
학술지명
韓國食生活文化學會誌(Journal of the Korean Society of Dietary Culture)
권호사항
발행연도
2003
작성언어
Korean
주제어
KDC
331.5
등재정보
KCI등재후보
자료형태
학술저널
발행기관 URL
수록면
333-345(13쪽)
KCI 피인용횟수
5
제공처
We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, χ^(2)-test and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future
1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001).
2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out.
3. Comparing the conception on traditional food, Korean women answered "complicated" (77%) most while "simple" (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, "complicated (44%) was most while "scientific" (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said "simple" or “logical” (p<0.01).
4. As the reason for the complicity of traditional food recipes, Koreans said "too many hand skill" (60%) most while "too many spices" (8%) least. For Japanese, "various kind of the recipe" (55%) was most while "too many hand skill" (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said "too many spices" as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say "various kinds of the recipe".
5. In case of Koreans, "the recipe is difficult" (56%) was high while "uninterested" (9%) was low in answer which showed differences by academic background (P<0.05), and in case of Japanese, "no time to cook" (44%) was high while "uninterested" (7%) was low.
6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as "traditional food" (34%), "made from nutrious and quality materials" (27%), "for education" (22%) and "suites their taste" (17%) revealing "traditional food" is highest. In case of Japanese, it was revealed in the order of "made from nutrious and quality materials" (36.3%), "traditional food" (25.2%), "suites their taste" (22.6%), "for education" (12.8%) and
7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered "taste and nutrition" (45%) most while "shape and color" (6%) least. In case of Japanese, "taste and nutrition" (75%) was answered most while "hygienic packaging" (4%) was least. Both considered "taste and nutrition" as most important thing for the popularization of traditional food in the world.
8. In case of Koreans, they answered they learn how to make traditional food "from mother" (47%), "media" (18%), "school" (15%), "from mother-in-law" (14%), "private cooking school" (4%) and "close acquaintances" (2%). In case of Japanese, they said mostly learn "from mother", but it was also shown that the lower the academic background the lesser the tendency of learning "from mother" but "from school" (p<0.001).
9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001).
10. About the most important thing in food, Koreans answered in the order of "liking and satisfaction" (33%), "for health" (32%), "for relieve hunger" (18%) and "convenience" (17%). In case of Japanese, it was revealed in the order of "for health" (61%), "liking and satisfaction" (20%), "to relieve hunger" (16%) and "convenience" (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4ㆍ5 of food culture while Japanese showed level 5.
분석정보
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2026 | 평가예정 | 재인증평가 신청대상 (재인증) | |
2020-01-01 | 평가 | 등재학술지 유지 (재인증) | KCI등재 |
2017-01-01 | 평가 | 등재학술지 유지 (계속평가) | KCI등재 |
2014-12-16 | 학술지명변경 | 외국어명 : Journal of The Korean Society of Dietary Culture -> Journal of The Korean Society of Food Culture | KCI등재 |
2013-01-01 | 평가 | 등재 1차 FAIL (등재유지) | KCI등재 |
2010-01-01 | 평가 | 등재학술지 유지 (등재유지) | KCI등재 |
2008-01-01 | 평가 | 등재학술지 유지 (등재유지) | KCI등재 |
2005-01-01 | 평가 | 등재학술지 선정 (등재후보2차) | KCI등재 |
2004-01-01 | 평가 | 등재후보 1차 PASS (등재후보1차) | KCI후보 |
2003-01-01 | 평가 | 등재후보 1차 FAIL (등재후보1차) | KCI후보 |
2002-01-01 | 평가 | 등재후보학술지 유지 (등재후보1차) | KCI후보 |
2000-07-01 | 평가 | 등재후보학술지 선정 (신규평가) | KCI후보 |
기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
---|---|---|---|
2016 | 0.8 | 0.8 | 0.87 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
0.87 | 0.89 | 1.461 | 0.11 |
서지정보 내보내기(Export)
닫기소장기관 정보
닫기권호소장정보
닫기오류접수
닫기오류 접수 확인
닫기음성서비스 신청
닫기음성서비스 신청 확인
닫기이용약관
닫기학술연구정보서비스 이용약관 (2017년 1월 1일 ~ 현재 적용)
학술연구정보서비스(이하 RISS)는 정보주체의 자유와 권리 보호를 위해 「개인정보 보호법」 및 관계 법령이 정한 바를 준수하여, 적법하게 개인정보를 처리하고 안전하게 관리하고 있습니다. 이에 「개인정보 보호법」 제30조에 따라 정보주체에게 개인정보 처리에 관한 절차 및 기준을 안내하고, 이와 관련한 고충을 신속하고 원활하게 처리할 수 있도록 하기 위하여 다음과 같이 개인정보 처리방침을 수립·공개합니다.
주요 개인정보 처리 표시(라벨링)
목 차
3년
또는 회원탈퇴시까지5년
(「전자상거래 등에서의 소비자보호에 관한3년
(「전자상거래 등에서의 소비자보호에 관한2년
이상(개인정보보호위원회 : 개인정보의 안전성 확보조치 기준)개인정보파일의 명칭 | 운영근거 / 처리목적 | 개인정보파일에 기록되는 개인정보의 항목 | 보유기간 | |
---|---|---|---|---|
학술연구정보서비스 이용자 가입정보 파일 | 한국교육학술정보원법 | 필수 | ID, 비밀번호, 성명, 생년월일, 신분(직업구분), 이메일, 소속분야, 웹진메일 수신동의 여부 | 3년 또는 탈퇴시 |
선택 | 소속기관명, 소속도서관명, 학과/부서명, 학번/직원번호, 휴대전화, 주소 |
구분 | 담당자 | 연락처 |
---|---|---|
KERIS 개인정보 보호책임자 | 정보보호본부 김태우 | - 이메일 : lsy@keris.or.kr - 전화번호 : 053-714-0439 - 팩스번호 : 053-714-0195 |
KERIS 개인정보 보호담당자 | 개인정보보호부 이상엽 | |
RISS 개인정보 보호책임자 | 대학학술본부 장금연 | - 이메일 : giltizen@keris.or.kr - 전화번호 : 053-714-0149 - 팩스번호 : 053-714-0194 |
RISS 개인정보 보호담당자 | 학술진흥부 길원진 |
자동로그아웃 안내
닫기인증오류 안내
닫기귀하께서는 휴면계정 전환 후 1년동안 회원정보 수집 및 이용에 대한
재동의를 하지 않으신 관계로 개인정보가 삭제되었습니다.
(참조 : RISS 이용약관 및 개인정보처리방침)
신규회원으로 가입하여 이용 부탁 드리며, 추가 문의는 고객센터로 연락 바랍니다.
- 기존 아이디 재사용 불가
휴면계정 안내
RISS는 [표준개인정보 보호지침]에 따라 2년을 주기로 개인정보 수집·이용에 관하여 (재)동의를 받고 있으며, (재)동의를 하지 않을 경우, 휴면계정으로 전환됩니다.
(※ 휴면계정은 원문이용 및 복사/대출 서비스를 이용할 수 없습니다.)
휴면계정으로 전환된 후 1년간 회원정보 수집·이용에 대한 재동의를 하지 않을 경우, RISS에서 자동탈퇴 및 개인정보가 삭제처리 됩니다.
고객센터 1599-3122
ARS번호+1번(회원가입 및 정보수정)