The aim of this study were to assess high school students' consumption pattern of Korean rice cakes and to analyze the preference of them by students' demographic backgrounds. Self completed questionnaires were collected from 672 high school students in Seoul area. A questionnaire consisted of three parts including demographic backgrounds, student's consumption pattern and preference of Korean rice cakes by type. Statistical data analysis was done using the SPSS/PC program for descriptive analysis, t-test and $X^2$ test. Approximately half of the students were male(52.6%) with the average age of 16.7 The consumption frequency rate showed that 41.6% students had Korean rice cake once a week followed by once or twice a month(39.1%), once per six months(11.0%), and once per two months(8.3%) Ingeolmi received the highest preference score(4.28), whereas Duteopteok had the lowest score(0.18).
이 논문의 참고문헌 없음
이 논문을 인용한 문헌 (2)
Choi, Woo-Suk ; Park, Sang-Kyu ; Lee, Youn-Suk 2012. "A Survey on the Consumer Preferences for Korean Rice Cake Packaging in the Seoul Metropolitan Area" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 41(3): 418~429
Lee, Soon-Young ; Ko, Seong-Hee ; Choi, Won-Surk ; Han, Young-Sook 2012. "Characteristics of Sanghwabyung(traditional leavened bread)made with Black-wheat Flour" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 28(4): 383~390