전남지역 초등학생의 수산물 기호도에 대한 연구

• 영문명: A Study on the Preference of Marine Products in Elementary Students in the Jeonnam Area
• 발행기관: 전남대학교 생활과학연구소
• 저자명: 김경희(Gyung Hee Kim) 전은례(Eun Raye Jeon) 정난희(Lan Hee Jung)
• 간행물 정보: 『生活科學硏究』生活科學硏究 第26輯, 81~91쪽, 전체 11쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2016.12.30

영문 초록

The purpose of this study was to investigate preference of marine products for school meals in elementary students. The recognition of marine products in elementary students by gender showed a significant difference in loach, imitation clam, salted pollack roe, and Styela clava (p<0.05), and mussel (p<0.01). The preference for marine products in elementary students by gender showed a significant difference in loach, eel, angler, shrimp, and Styela clava (p<0.05). While boys showed a higher preference score in loach, eel, angler, and Styela clava than girls do, girls showed a higher score in shrimp than boys do. The preference by gender for seafood showed a significant difference in eel broth, fried shrimp, fried squid, squid seasoned with vegetables (p<0.01) and baked flatfish (p<0.05). While boys showed higher preference in eel broth and baked flatfish than girls do, girls showed higher preference in fried shrimp, fried squid, and squid seasoned with vegetables than boys do. The highest preference was found in kimchi stew with tuna, followed by fried shrimp, fried squid, and gimbap with tuna.

목차

Ⅰ. 서 론

Ⅱ. 연구대상 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 요약 및 결론

참고문헌

키워드

recognition marine products elementary students Jeonnam area