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한국전통음식의 계승·발전을 위한 초등학생의 인지도, 기호도와 개선 요구도

Recognition, Preference and Improvement Requirement of Traditional Korean Food of Elementary School Students in Seoul

한국식생활문화학회지 2019년 34권 4호 p.369 ~ 377
조우균 ( Cho Woo-Kyoun ) - 가천대학교 생활과학대학 식품영양학과

김미래 ( Kim Mi-Rae ) - 가천대학교 교육대학원 영양교육전공

Abstract


This study focused the recognition and preference of Korean traditional food of elementary school students, in order tomake effective educational materials about Korean traditional foods for the elementary school students. According to theresponses of 356 elementary school students participating in this research, they understood the concept of traditional Koreanfood and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher theirinterest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary schoolstudents enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school studentssuggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class forcooking traditional foods in schools should be expanded.

키워드

Korean food; elementary school student; recognition; preference
원문 및 링크아웃 정보
등재저널 정보
KCI