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서울居住民의 寄生蟲媒介食料의 取相에 對한 調査

Survey on the Eating Habits of Food-Vehicles of Parasites among Inhabitants in Seoul City, Korea

공중보건잡지 1968년 5권 2호 p.146 ~ 160
김문소 (  ) - 서울대학교 보건대학원

Abstract


For the purpose of ascertaining the eating habits of food-vehicles of parasites among residents in Seoul, a survey was conducted by the author towards 8,002 persons (1,634 households)from 1 June to 30 September, 1968, using the questionnaire formula. The findings and results can be summarized as follows:
1. The eating rate of crayfishes and crabs among 7,115 persons surveyed comprised to be 41.9%. Boiling process with the rate of 40.2% was most commonly used in eating crayfish and crabs, and soaking in soysouce, roasting, frying, salting and raw eating were followed in order.
2. 52.3% of 7,424 persons surveyed had been experienced taking fresh-water fishes. The most common way of the eating habit was boiling with the rate of 58.9% and roasting, frying, raw eating, salting and drying were followed in order.
3. Beef was taken among 95.4% of 7,806 persons surveyed and pork was taken among 92.5% of 7,880 persons surveyed. In the way of eating habits of both beef and pork. boiling was the first rank with the rates of 55.1% and 72.1% respectively, and roasting and raw eating followed in order.
4. Religion did not seem to affect the eating habits of crayfishes, crabs, fresh-water fishes, beef and pork.
5. There was no significant difference in the eating rate of all food-vehicles of parasites by educational levels of the residents.
6. The administration of crayfish-juice to their ill children with measles or other febrile diseases was seen in 9.3% of 1,609 wives surveyed and 47.0% of them administered raw juice and 45.6% boiled one. There was no obvious difference in the administration of crayfish-juice by educational level.
7. In washing times and methods of vegetables before cooking, 62.1% of 1,310 wives washed vegetables about 4 or 5 times, and 66.2% of them washed them with water in container.
8. Korean pickle(kimchi) was most commonly taken before 2 days´ preservation in case of yeoulmukimchi for summer and 30 days´ preservation in case of pickling vegetables for winter (preserved kimchi).
9. In the habits of washing-hands before meal, 52.3% of the subjects washed their hands regularly and 44.9% of them irregularly. The rate was higher in the highly educated group than the lower one.

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