A Study on the Children's Eating Habits and Food Preference according to Their Parents' Economic Status (II): Seoul & Gyeonggi (Incheon) Area

This study was conducted to investigate the main and side dish preference of food with 681 children (145 of kindergarten, 300 of children, 236 of adolescences) in Seoul and Gyeonggi area using questionnaires. Regarding preference of the staple foods, it was shown that all group had the highest preferences for boiled rice, The kindergarten period prefer Jajangmyen the most, children and adolescences like spaghetti (p < 0.05). For breads, the kindergarten preferred cakes the most, the middle years and the adolescences preferred pizza. Regarding preference of soups, it represents the kindergarten liked seaweed soup, the children and adolescences liked sollongt'ang (p < 0.05). For pot stew, the kindergarten preferred bean-paste pot stew the most, the children with parents' income level less than 4 million won preferred Kim-chi stew, the middle years with parents' income level equal or greater than 4 million won preferred beanpaste pot stew and all adolescences preferred Kim-chi pot stew (p < 0.05). Stewed beef with soy sauce was preferred the most by all ages. For pan-fried foods, the kindergarten with parents' income level less than 4 million won preferred pan-fried spicy port the most, the kindergarten with parents' income level equal or greater than 4 million won preferred pan-fried anchovy the middle years preferred pan-fried spicy pork, the adolescences with parents' income level less than 4 million won preferred pan fried Kim-chi the most (p < 0.05). And for vegetable dish, all age groups preferred seasoned bean sprouts and Chinese cabbage Kim-chi the most which they can easily see on their tables.

Survey on Korean Food Preference of College Students in Seoul: Focused on Side Dishes

This study was conducted to investigate the side dishes preference of Korean food with 403 college students (197 males and 206 females) in Seoul using questionnaires. Regarding preference of soups, it was shown that male students liked sollongt' ang and beef soup and female students liked soybean paste soup. Male students had higher preferences for sollongt' ang, beef soup, dried pollack soup, and kimchi soup than female students (p < 0.05). Both male and female students had the highest preferences for kimchi pot stew and soft-tofu pot stew, but the lowest preferences for fermented soybeans pot stew and frozen pollack pot stew (p < 0.05). Stewed beef with soy sauce was preferred the most by both of them but female students had lower preferences for stewed bean with soy sauce and stewed pepper with soy sauce than male students (p < 0.05). For the preference of panbroiled foods, stir-fried with marinated anchovy was disliked by both of them but stir-fried with marinated pork was shown to have high preference in male students and stir-fried with marinated kimchi was high in female students (p < 0.05). Besides, roasted ribs, cucumber salad, and korean cabbage kimchi were preferred the most by both of them. But male students had higher preferences for roasted eel, grilled todok, roots of broad bellflower salad, mustard leaf kimchi, and white cabbage kimchi than female students (p < 0.05).