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초록
The purpose of this study was to investigate the regional differences in food preference among college students participating in a nutritional education program via internet. The subjects were 1672 college students (male: 762, female: 910) and divided into 3 regional groups. A cross-sectional survey was conducted using a self-administered questionnaire about taste preference and food preference. Data were collected via internet or by mail. Prevalence of the food preference among regional groups were examined using SPSS statistical package. Food preferences were significantly associated with sex and region. Female students in Seoul and Kyunggi area showed significantly higher preference of the hot taste. Male students in Seoul and Kyunggi area showed significantly higher preference of the one-serving foods and female students in this area showed significantly higher preference of the salads compared to students in other areas. Male students in Incheon area showed significantly higher preference of the seasonings and female students in this area showed significantly higher preference of the cooked rice, the stews, the boiling and slices of the vegetable dried and seasoned with soy or hot paste. Students in Chungchung area showed significantly higher preference of the steamed dishes. Male students showed significantly higher preference of the boiling, while female students showed significantly higher preference of the gruel. Students in Pusan and Kyungsang area showed significantly higher preference of the soup. Male students in Pusan and Kyungsang area showed significantly higher preference of the vegetables, frying dishes, the fruits and the beverages, while female students in this area showed significantly higher preference of the Kimchi, picked fishes and one-serving foods. Therefore, these results provides a nation-wide information on food preference among Korean college students.
- 제목
- Regional Differences in Food Preference among the Korean College Students Participating in a Nutritional Education Program via Internet
- 저자
- CHANG KYUNG JA
- 학회명
- IX Asian Congress of Nutrition