Young-Hee Park; Minji Kang; Hyun Wook Baik; Sang-Woo Oh; Su-Jin Park; Hee Young Paik; Jeong-Sook Choe; Jin-Young Lee; Min-Sook Kang; Hyojee Joung

doi:10.5720/kjcn.2012.17.5.555

Articles

Page Path: HOME > Korean J Community Nutr > Volume 17(5); 2012 > Article

Original Article
A Study on the Perception as HANSIK (Korean Food) for the Common Dishes in Korean Adults Residing in Seoul and Metropolitan Area: Young-Hee Park, Minji Kang, Hyun Wook Baik, Sang-Woo Oh, Su-Jin Park, Hee Young Paik, Jeong-Sook Choe, Jin-Young Lee, Min-Sook Kang, Hyojee Joung; Korean Journal of Community Nutrition 2012;17(5):555-578.
DOI: https://doi.org/10.5720/kjcn.2012.17.5.555
Published online: October 31, 2012

Department of Agrofood Resources, National Academy of Agricultural Science, Suwon, Korea.

¹Department of Foods and Nutrition, Seoul National University, Seoul, Korea.

²Department of Internal Medicine, Division of Gastroenterology & Clinical Nutrition, DMC Bundang Jesaeng Hospital, Sungnam, Korea.

³Dongguk University Ilsan Hospital, Gyeonggi, Korea.

⁴Graduate School of Public Health, Seoul National University, Seoul, Korea.

Corresponding author: Hyojee Joung, Graduate School of Public Health, Seoul National University, 1 Kwanak-ro, Gwanak-gu, Seoul 154-742, Korea. Tel: (02) 880-2716, Fax: (02) 762-9105, hjjoung@snu.ac.kr

• Received: May 30, 2012 • Revised: August 20, 2012 • Accepted: August 31, 2012

58 Views
0 Download
11 Crossref

prev next

Full Article

Download PDF

Abstract
NOTES
REFERENCES
Appendix

Abstract

This study was conducted to investigate which food items are perceived as HANSIK (Korean food) in Korea. 562 males and females aged 20-70 were surveyed on 512 most frequently consumed dish items from 4th Korean National Health and Nutrition Survey if they perceive it as HANSIK. Dish items in kimchi, namul · sukchae (cooked and seasoned vegetable) and jeotgal (salt-fermented food) category showed high response rate to be perceived as HANSIK. The response rate of twigim (frying foods) as HANSIK was low showing less than 70%. The response rate as HANSIK for foreign origin foods such as ramen and jjajangmyeon (black bean paste noodle) were lower than 25%. In jang · yangnyum (seasoning) category, doenjang (soybean paste) and gochujang (red pepper paste) showed high response rate as HANSIK more than 90%. Females showed a higher response rate as HANSIK than males for most food items except several items of myen · mandu (noodle and dumpling). The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) (p < 0.001) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HANSIK regardless of the origin. These results provide an information on the foods perceived as HANSIK among currently consumed common foods in Korea and these results can be utilized for establishment of HANSIK concept reflecting transition of dietary life in Korea.
Keywords: HANSIK; Korean food; perception; common food

NOTES

This work is carried out with the support of 'Research Program for Agricultural Science and Technology Development', National Academy of Agricultural Science, Rural Development Administration, Republic of Korea (Project No. PJ007211).

REFERENCES

1. Baek OH, Kim MY, Lee BH. Menu satisfaction survey for business and industry foodservice workers - focused on food preferences by gender -. Korean J Food Cult. 2007; 22(4): 511-519.
2. Chang HJ, Choi BR, Yi NY, Park BS, Kim HS. Preferences and product development opinions of Koreans and Non-Koreans regarding commercialization of Korean foods. Korean J Food Cookery Sci. 2010; 26(4): 458-468.
3. Cho MS. A study of intakes of vegetables in Korea. Korean J Food Cult. 2003; 18(6): 601-612.
4. Chungangilbo. Cook the world with Korean food. 2011; cited 2012 March 22. Available from http://article.joinsmsn.com/news/article/article.asp?total_id=4938678&cloc=olink|article|default.
5. Chung HK. Korean foods odyssey. 2007; Seoul: Itreebooks; 263-267.
6. Chung HK, Kim MH, Kim HR, Chung HJ, Woo N. Developing a healthy Korean food menu through Sikyrochanyo. Korean J Food Nutr. 2011; 24(1): 31-53.
7. Hong H, Lee JS. Survey on Korean food preference of college students in Seoul - focused on the staple food and snack -. Korean J Nutr. 2006; 39(7): 699-706.
8. Hong H, Kim JY, Lee JS. Survey on Korean food preference of college students in Seoul - focused on side dishes -. Korean J Nutr. 2006; 39(7): 707-713.
9. Jung HY, Jeon ER. Preference for Korean food and satisfaction of dormitory foodservice by Chinese students studying at Mokpo National University. J Korean Soc Food Sci Nutr. 2011; 40(2): 283-289.
10. Kang IH, Lee KB. Korean dietary custom. 1984; Seoul: Samyoungsa.
11. Kang NE, Chung HK. A study on the sex bias in the nutrition knowledge, food preference and food roles in the family. Korean J Food Nutr. 1992; 5(1): 33-40.
12. Kim S, Moon S, Popkin BM. The nutrition transition in South Korea. Am J Clin Nutr. 2000; 71: 44-53.PubMed
13. Kim SY, Kim JY. Restaurant food choice and preferences of salaried employees in Jinju classified by age and gender. Korean J Nutr. 2002; 35(9): 996-1006.
14. Kim KH. A study on the dietary habits, the nutritional knowledge and the consumption patterns of convenience foods of university students in the Gwangju area. Korean J Community Nutr. 2003; 8(2): 181-191.
15. Kim JH, Lee JE, Yoon JH, Lim YS, Yoo JY, Jung IK. Perceptions of Korean traditional foods by junior high school students and their parents in Gyoenggi province of Korea. Korean J Community Living Sci. 2008; 19(1): 63-74.
16. Korean Food Foundation. Korean food globalization. 2010; cited 2012 April 25. Available from http://www.hansik.org/index.do.
17. Korea Food Research Institute. Development of Korean foods marketing model. 2008; Kyonggi: 56-62.
18. Kwon SY, Yoon SJ. Recognition and preference to Korean traditional food of Chinese at Seoul residence. Korean J Food Cult. 2006; 21(1): 17-30.
19. Kwon YJ, Shin BK. The impact of understanding Korean food on image, attitude, and globalization regarding Korean food. Korean J Culinary Res. 2010; 16(2): 136-154.
20. Lee JM, Oh SY. Traditional and modern food use in Korean adults in Seoul. Korean J Diet Cult. 1996; 11(2): 147-154.
21. Lee YJ, Seo YJ, Joo HS, Hok SK. A study on the satisfaction for the menu quality of Korean traditional food of japanese tourists. Korean J Food Cult. 2005; 20(2): 283-291.
22. Lee MA. Global strategy of Korean foods. Food Sci Ind. 2008; 41(4): 2-15.
23. Lee EJ, Kim TH, Kim DR. Globalization of Korean cuisine through the Korean food items promotion - focus on marketing strategy of Korean food items -. Korean J Food Cult. 2008; 23(6): 729-736.
24. Lee YJ. The effects of Korean food globalization on foreigners' perception of wellbeing value and experience with Korean food. Korean J Food Cult. 2010; 25(5): 487-498.
25. Lee KH, Park ES. School food service satisfaction and menu preferences of high school students - focused on Iksan, Cheonbuk -. Korean J Community Nutr. 2010; 15(1): 108-123.
26. Lee BS, Park HJ, Jung JW. A study on the difference of perception about traditional food by generations in Busan area. Korean J Culinary Res. 2010; 16(4): 1-14.
27. Moneytoday. Glance a possibility of Korean food globalization in Hukuoka, Japan. 2010; cited 2012 March 22. Available from http://mnb.mt.co.kr/mnbview.php?no=2010121414541352521.
28. Ministry of Health and Welfare & Korea Centers for Disease Control and Prevention. 2010 National health statistics - The 5th Korea National Health and Nutrition Examination Survey, the first year 2010. 2011; Korea: Korean Centers for Disease Control and Prevention.
29. Min SH, Park OJ. A survey on the Korean food preference, frequency and nutritional knowledge of college students in Kangwondo area. Korean J Food Cult. 2004; 19(1): 43-51.
30. Min KH. Recognition and preference of university students of Korean food in Australia. Korean J Culinary Res. 2010; 16(5): 92-102.
31. Park SH, Lee MA, Cha SM, Kwock CK, Yang IS, Kim DH. Analysing foreign consumers perceived brand image of Korean food. Korean J Food Cookery Sci. 2009a; 25(6): 655-662.
32. Park MJ, Kim SE, Kim GW. Meal types and preference on Korean traditional foods of university students in Chungnam. J Korean Living Sci Assoc. 2009b; 18(2): 491-500.
33. Park SY. Direction of strategy for Korean food globalization. Food Ind. 2010; 215: 29-32.
34. Seo KH, Lee SB, Shin MJ. Research on Korean food preference and the improvement of Korean restaurants for Japanese and Chinese students in Korea. Korean J Soc Food Cookery Sci. 2003; 19(6): 715-722.
35. Shin DH. It is time to define clearly "Hansik" together in our field. Food Sci Ind. 2010; 43(2): 79-82.
36. Yon MY, Han YH, Hyun TS. Dietary habits, food frequency and dietary attitudes by gender and nutrition knowledge level in upper-grade school children. Korean J Community Nutr. 2008; 13(3): 307-322.
37. Yoon SS. Korean foods (History and cooking). 1986; Seoul: Suhaksa.
38. Yoon ES, Yoon OH, Chung DR, Shin DJ, Kye SK, Lee MK. Korean cooking. 2003; 3rd eds. Seoul: Hyoilbooks.
39. Yoon HR. The study of dinning-out behavior and preference on Korean foods by age groups. Korean J Food Cult. 2005a; 20(5): 608-614.
40. Yoon HR. A study on recognition and preference of Korean foods for foreigners in different nationality. Korean J Food Cult. 2005b; 20(3): 367-373.

Appendix

English name and explanation of Korean common dishes

1) Dish items are arranged by alphabetical order of English name of Korean common dishes in each dish category

2) Items expressed in bold type represent dish category

Table 1

Category of surveyed common Korean dish items by Korean Health and Nutrition Examination Survey's dishcode scheme

Table 2

Demographic characteristics of respondents

^*: p < 0.05, ^***: p < 0.001

Table 3

Response rate of prepared dishes among Korean common dishes to be perceived as HANSIK

1) Dish items are arranged by descending order of response rate as HANSIK

2) Percent of each dish category

Table 4

Response rate of non-prepared dishes among Korean common dishes to be perceived as HANSIK

1) Dish items are arranged by descending order of response rate as HANSIK

2) Potato, sweet potato and corn in grain category included steamed and grilled one

Table 5

List of Korean common dishes of which response rate as HANSIK is significantly different by gender¹⁾

1) Dish items of which response rate as HANSIK is lower than 50% are excluded

2) Potato and sweet potato included steamed and grilled one

^*: p < 0.05, ^**: 0.001 ≤ p < 0.01, p < ^***: p < 0.001 by χ² test

Table 6

Response rate of Korean common dishes as HANSIK which is significantly different among age groups¹⁾

1) Dish items of which response rate as HANSIK is lower than 50% are excluded

^*: p < 0.05, ^**: 0.001 ≤ p < 0.01, p < ^***: p < 0.001 by χ² test

Figure & Data

REFERENCES

Citations

Citations to this article as recorded by

Consumption of Korean Foods with High Flavonoid Contents Reduces the Likelihood of Having Elevated C-Reactive Protein Levels: Data from the 2015–2017 Korea National Health and Nutrition Examination Survey
Dongwoo Ham, Shinyoung Jun, Minji Kang, Hee-Young Paik, Hyojee Joung, Sangah Shin
Nutrients.2019; 11(10): 2370. CrossRef
Consumption of Han-sik and its Association with Socioeconomic Status among Filipino Immigrant Women: the Filipino Women's Diet and Health Study (FiLWHEL)
Nayeon Kim, Minji Kang, Grace Abris, Sherlyn Mae P. Provido, Hyojee Joung, Sangmo Hong, Sung Hoon Yu, Chang Beom Lee, Jung Eun Lee
Korean Journal of Community Nutrition.2018; 23(6): 475. CrossRef
Shifts in Kimchi Consumption between 2005 and 2015 by Region and Income Level in the Korean Population: Korea National Health and Nutrition Examination Survey (2005, 2015)
Junghyun Park, Hae-Jeung Lee
Korean Journal of Community Nutrition.2017; 22(2): 145. CrossRef
University Students’ Eating Habit, Perception and Acceptance of Korean Food in Jeollabuk-do Province
Kyung Jin Min, Hwi-Jin Joung, Ye-Ji Lee, Moon Sook Kim, Il Sook Choi
Korean Journal of Food & Cookery Science.2017; 33(5): 588. CrossRef
Dietary assessment according to intake of Korean soup and stew in Korean adults: Based on the 2011~2014 Korea National Health and Nutrition Examination Survey
Yong-Suk Kwon, Gyusang Han
Journal of Nutrition and Health.2016; 49(5): 335. CrossRef
Needs Assessment for Dietary Education Program Focused on the Increase of HAN-SIK (Korean Food) Consumption in Children and Adolescents Living in Jeonbuk and Gyunggi Areas
Sang-Eun Lee, Yangsuk Kim, Eun Mi Ahn, Young Hwang, Young Kim
The Korean Journal of Community Living Science.2016; 27(S): 609. CrossRef
Estimated macronutrients and antioxidant vitamins intake according to Hansik consumption rate among Korean adults: Based on the Korea National Health and Nutrition Examination Survey 2007~2012
Seong-Ah Kim, Shinyoung Jun, Eunju Hong, Hyojee Joung
Journal of Nutrition and Health.2016; 49(5): 323. CrossRef
Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake
Yun Ahn, Kyung Won Kim, Kyungmin Kim, Jinwon Pyun, Ikhyun Yeo, Kisun Nam
Journal of Nutrition and Health.2015; 48(5): 429. CrossRef
Assessment on Dietary Diversity According to Korean Dietary Pattern Score of Korean Adolescents and Children: Using 2007~2013 Korea National Health and Nutrition Examination Survey (KNHANES) Data
Yong-Suk Kwon, Yangsuk Kim
Korean journal of food and cookery science.2015; 31(5): 660. CrossRef
Development of Han-sik Database Utilizing an Expert Focus Group and Assessment of Han-sik Effects on Diet Quality
Minji Kang, Hyun Ju Jung, Hyojee Joung, Jae Eun Shim, Sang Eun Lee, Young-Hee Park, Hee Young Paik
Journal of the Korean Society of Food Culture.2014; 29(1): 9. CrossRef
Perception of common Korean dishes and foods among professionals in related fields
Sang Eun Lee, Minji Kang, Young-Hee Park, Hyojee Joung, Yoon-Kyoung Yang, Hee Young Paik
Korean Journal of Nutrition.2012; 45(6): 562. CrossRef

PubReader

Cite

CITE: export Copy Download Format; Close

Download Citation

Download a citation file in RIS format that can be imported by all major citation management software, including EndNote, ProCite, RefWorks, and Reference Manager.

Format:

RIS — For EndNote, ProCite, RefWorks, and most other reference management software
BibTeX — For JabRef, BibDesk, and other BibTeX-specific software

Include:

Citation for the content below
Citation and abstract for the content below

A Study on the Perception as HANSIK (Korean Food) for the Common Dishes in Korean Adults Residing in Seoul and Metropolitan Area

Korean J Community Nutr. 2012;17(5):555-578. Published online October 31, 2012

DOI: https://doi.org/10.5720/kjcn.2012.17.5.555

XML Download

We recommend

A Study on the Perception as HANSIK (Korean Food) for the Common Dishes in Korean Adults Residing in Seoul and Metropolitan Area

Table 1

Category of surveyed common Korean dish items by Korean Health and Nutrition Examination Survey's dishcode scheme

Table 2

Demographic characteristics of respondents

^*: p < 0.05, ^***: p < 0.001

Table 3

Response rate of prepared dishes among Korean common dishes to be perceived as HANSIK

1) Dish items are arranged by descending order of response rate as HANSIK

2) Percent of each dish category

Table 4

Response rate of non-prepared dishes among Korean common dishes to be perceived as HANSIK

1) Dish items are arranged by descending order of response rate as HANSIK

2) Potato, sweet potato and corn in grain category included steamed and grilled one

Table 5

List of Korean common dishes of which response rate as HANSIK is significantly different by gender¹⁾

1) Dish items of which response rate as HANSIK is lower than 50% are excluded

2) Potato and sweet potato included steamed and grilled one

^*: p < 0.05, ^**: 0.001 ≤ p < 0.01, p < ^***: p < 0.001 by χ² test

Table 6

Response rate of Korean common dishes as HANSIK which is significantly different among age groups¹⁾

1) Dish items of which response rate as HANSIK is lower than 50% are excluded

^*: p < 0.05, ^**: 0.001 ≤ p < 0.01, p < ^***: p < 0.001 by χ² test

Table 1 Category of surveyed common Korean dish items by Korean Health and Nutrition Examination Survey's dishcode scheme

Table 2 Demographic characteristics of respondents

^*: p < 0.05, ^***: p < 0.001

Table 3 Response rate of prepared dishes among Korean common dishes to be perceived as HANSIK

1) Dish items are arranged by descending order of response rate as HANSIK

2) Percent of each dish category

Table 4 Response rate of non-prepared dishes among Korean common dishes to be perceived as HANSIK

1) Dish items are arranged by descending order of response rate as HANSIK

2) Potato, sweet potato and corn in grain category included steamed and grilled one

Table 5 List of Korean common dishes of which response rate as HANSIK is significantly different by gender1)

1) Dish items of which response rate as HANSIK is lower than 50% are excluded

2) Potato and sweet potato included steamed and grilled one

^*: p < 0.05, ^**: 0.001 ≤ p < 0.01, p < ^***: p < 0.001 by χ² test

Table 6 Response rate of Korean common dishes as HANSIK which is significantly different among age groups1)