대학생의 짠맛 기호도와 일부 식품의 섭취빈도와의 관련성

• 영문명: Association of salt preference and food frequency among college students
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 황은정(Eunjung Hwang) 연소영(Soyeong Yeon) 이슬비(Sulbi Lee) 지연수(Yeonsu Ji) 최아리아리(Ariari Choi) 이재영(Jaeyoung Lee) 현태선(Taisun Hyun)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제17권 제1호, 115~123쪽, 전체 8쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2013.06.30

영문 초록

This study was conducted to investigate association of salt preference by salty taste assessment and self-recognition, and frequencies of selected foods. A total of 290 college students (89 males and 201 females) participated salty taste assessment and questionnaire survey in May 2012. For salty taste assessment, samples were made by adding sodium chloride to soybean sprout soup at five different concentrations: 0.08%, 0.16%, 0.31%, 0.63%, 1.25%. Among those, the participants were asked to select the most preferred sample. Self-administered questionnaire was consisted of questions about self-recognition on salt preference and frequencies of basic food groups and processed foods commonly consumed by college students containing high sodium, sugar, and fat. While 43.8% and 19.3% of the students preferred 'salty' and 'unsalty', respectively, by salty taste assessment, 40.4% and 13.1% recognized their preferred taste as 'salty' and 'unsalty', respectively, by questionnaire. Salt preference by salty taste assessment was significantly correlated with salt preference by self-recognition. Male students who recognized themselves as 'eating salty' consumed ramyon, retort foods, doughnut, cake, ice cream more frequently and green leafy vegetables less frequently than those 'eating unsalty'. Female students who recognized themselves as 'eating salty' consumed fast foods more frequently and milk and green leafy vegetables less frequently than those 'eating unsalty'. Our results show that preference by self-recognition was associated with frequencies of some foods, and that students who preferred salty taste consumed unhealthy foods such as high sodium, sugar and fat more frequently.

목차

Abstract

Ⅰ. 서론

Ⅱ. 연구 방법

Ⅲ. 결과 및 논의

Ⅳ. 결론 및 제언

참고문헌

키워드

salt preference salty taste assessment food frequency college students