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- [English]
- Recognition and Propagation for Temple Food among University Students with Food-related Majors
- In Joon Huh, Sim Yeol Lee
- Korean J Community Nutr 2018;23(2):137-147. Published online April 30, 2018
- DOI: https://doi.org/10.5720/kjcn.2018.23.2.137
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Abstract
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PubReader - OBJECTIVES
This study was conducted to investigate the perspective and popularization of temple food among university students with food related majors, and to provide basic data for the popularization and the fostering of professional lecture in temple food.
METHODS
A self-administered questionnaire was applied to 453 university students at six universities with food related majors. The questionnaire was designed to examine interest, recognition, consumption, popularization and curriculum of temple food.
RESULTS
The study population consisted of 19.2% men, and 80.8% women, and the most common response to desired career after graduation was food related employment (53.9%). Overall, 49.0% replied that they had an interest in temple food, which was relatively low. 59.9% of respondents who had been known throw TV, Internet, newspaper, and magazines about temple food were showed the highest results. Additionally, as for the perception of temple food, ‘Prevention of lifestyle related disease’ was the highest score (4.10). Overall, 64.9% of the subjects had not tried temple food, and 84.7% of these responded that this was because they had not encountered temple food. Among subjects who had tried temple food, most had encountered it at a temple (73.0%), and 78.0% replied that the taste of temple food was suitable. The intention to try temple food was 73.3%, and 64.8% of respondents said there was a necessity to establishment curriculum regarding temple food. Finally, interest, popularization, and intention to try temple food were significantly positively corelated.
CONCLUSIONS
The results showed high interest in temple food and willingness to participate in education regarding temple food, as well as awareness of the need for popularization. Therefore, it is necessary to increase intake opportunities to raise interest in temple foods. This can be accomplished utilizing publicity materials, as well as by offering opportunities for temple food education through curriculum.
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- [English]
- A Study on Recognition, Preference and Popularization of Temple Food - Among Local and Foreign Restaurant Visitors
- Yang Su Moon, Sim Yeol Lee
- Korean J Community Nutr 2017;22(1):53-62. Published online February 28, 2017
- DOI: https://doi.org/10.5720/kjcn.2017.22.1.53
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Abstract
PDFPubReader
- OBJECTIVES
This study was conducted to identify factors that influence the consumption of temple food and to find systematic methods improving the popularization of temple food.
METHODS
A self-administered questionnaire was applied to 304 temple food restaurant visitors, including 232 local and 72 foreign individuals. The questionnaire was designed to investigate recognition, consumption, preference and popularization of temple food among restaurant visitors.
RESULTS
The study population consisted of 30.6% men, 69.4% women. 76.3% were Korean while 23.7% were foreigners. The responses on their impression on temple food contained the words, “vegetarian†(4.64), “plain and familiar†(4.19), and “good for dieting†(4.16). The most commont reason to favor temple food was its “mild taste†(63.0%) in the local group while foreigners preferred it because it is “good for health†(35.8%). The preferred kind of side dish of the local group was roasted dish (4.40), stir-fried dish (4.39), blanched vegetables (4.36), and food boiled with sauce (4.23); foreigner's high preference was for stir-fried (4.67), Jangachi (4.63), food boiled with sauce (4.56), and Buggak (4.55).. Most respondents thought that it is necessary to maintain the traditional form of temple food. While 43.5 percent of Koreans responded that “the five pungent vegetables†could be allowed, 62.8 percent of foreign respondents said it is permissible.
CONCLUSIONS
A systematic approach to improve the temple food that reflects both foreign and local preference while maintaining its originality is necessary for its globalization. Furthermore, restaurants specialized in temple food should be expanded and promoted through effective marketing strategies that would make the cuisine easily accessible and spread throughout the world. -
Citations
Citations to this article as recorded by
- A Study on the Consumer Perception and Needs for Temple Food Meal Kits
Jin-A Kim, Sim-Yeol Lee
Journal of the East Asian Society of Dietary Life.2023; 33(6): 535. CrossRef - Sustainable and Religion Food Consumer Segmentation: Focusing on Korean Temple Food Restaurants
Junkyu Park, Mark A. Bonn, Meehee Cho
Sustainability.2020; 12(7): 3035. CrossRef - Recognition and Propagation for Temple Food among University Students with Food-related Majors
In-Joon Huh, Sim-Yeol Lee
Korean Journal of Community Nutrition.2018; 23(2): 137. CrossRef
- A Study on the Consumer Perception and Needs for Temple Food Meal Kits
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- 3 Crossref
- [English]
- The Development of Institutional Food-Service Menu with Temple Food
- Sim Yeol Lee, Jin A Kim
- Korean J Community Nutr 2015;20(5):338-350. Published online October 31, 2015
- DOI: https://doi.org/10.5720/kjcn.2015.20.5.338
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Abstract
PDFPubReader
- OBJECTIVES
This study developed two weeks menu using temple foods, assessed preference for the menu among ordinary people, and determined the possibility of using temple foods to make out institutional food service menu.
METHODS
To make out the menu, 153 typical types of temple food were selected, under several conditions, thus including balanced food groups, natural foods in season, preparation time, preparation methods, and foods appropriated for institutional foodservice.
RESULTS
Developed menu contained 1905.8 kcal, had low fat content, high dietary fiber, vitamin, and mineral content, and good protein content in the nutritional respect, and fit protein requirements with low calorie content and high nutritional value. In the assessment of the food preference for 73 temple food items, most of the foods scored high (4 out of 5 points) for preference in general; therefore, the menu tended to be satisfied to the adults' preference. In particular, boiled rice (rice with chwi, rice with cirsium, rice with mushroom, rice with mushroom & vegetable and gimbap with tofu) and fried foods (fried shiitake with sweet & sour sauce and fried kelp) were highly preferred.
CONCLUSIONS
The menu using temple foods can be a healthy choice for adults if it is well planned and managed. This study may be expected to provide basic data that would help developing menu to popularize temple foods. The above results could be applied at home as well as at foodservice institutes and furthermore could offer information for developing temple food products. -
Citations
Citations to this article as recorded by- Dietary Behavior and Food Preferences of Buddhist Monks in Korean Temples
Choong-Sun Lim, Sim-Yeol Lee
Journal of the East Asian Society of Dietary Life.2023; 33(4): 331. CrossRef - Food and dish group diversity on menus of daycare centers provided by Center for Children’s Foodservice Management in Korea: a descriptive study
Youn-Rok Kang, Kyeong-Sook Lim, Hyung-Sook Kim
Korean Journal of Community Nutrition.2023; 28(6): 449. CrossRef - Age, sex, and the association of chronic kidney disease with all-cause mortality in Buddhist priests
Hyo Jin Kim, Yunmi Kim, Sejoong Kim, Ho Jun Chin, Hajeong Lee, Jung Pyo Lee, Dong Ki Kim, Kook-Hwan Oh, Kwon Wook Joo, Yon Su Kim, Deuk-Young Nah, Sung Joon Shin, Kyung Soo Kim, Jae Yoon Park, Kyung Don Yoo
Medicine.2018; 97(45): e13099. CrossRef - Recognition and Propagation for Temple Food among University Students with Food-related Majors
In-Joon Huh, Sim-Yeol Lee
Korean Journal of Community Nutrition.2018; 23(2): 137. CrossRef - A Study on Recognition, Preference and Popularization of Temple Food - Among Local and Foreign Restaurant Visitors
Yang-Su Moon, Sim-Yeol Lee
Korean Journal of Community Nutrition.2017; 22(1): 53. CrossRef - A Study on Dietary Behavior and Food Preference of Sramanera·Sramanerika Monks in Nationwide Buddhist Monk's Universities
Su-Jin Han, Sim-Yeol Lee
Korean Journal of Community Nutrition.2017; 22(5): 387. CrossRef
- Dietary Behavior and Food Preferences of Buddhist Monks in Korean Temples
- 123 View
- 0 Download
- 6 Crossref
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