학술지논문

한국 성인의 김치이용음식 섭취 현황: 2015년 국민건강영양조사 자료 이용

저자 최미경 · 발행 2018-08-21

서명

한국 성인의 김치이용음식 섭취 현황: 2015년 국민건강영양조사 자료 이용

저자

최미경

학술지명

한국식품조리과학회지

권호사항

Vol. 34, No. 3

수록페이지

pp. 319~326

발행처

한국식품조리과학회

발행국

대한민국

언어

Korean

발행년도

2018-08-21

초록[영문]

Purpose: This study analyzed the types and consumption status of foods containing kimchi by Korean adults using the 2015 Korea National Health and Nutrition Examination Survey (KNHANES) to provide basic data for the development of recipes using kimchi. Methods: The food intake survey (24-hour recall survey) data from the 2015 KNHANES were used and 83 kinds of foods cooked with kimchi consumed by adults aged 19-64 years were selected. A total of 1,014 foods cooked with kimchi were used for the analysis and complex sample χ²-tests of independence were conducted using SPSS 23.0 for windows. Results: The foods containing kimchi revealed a high frequency of stews & hot pots (55.6%), stir fried dishes (15.9%), rice & porridge dishes (9.7%), and soups (8.5%). The χ²-test of independence using a complex sample module showed that the consumption ratios of each food differed significantly according to gender (p<0.05), age (p<0.001), meal place (p<0.001), and meal time (p<0.001). As a result of the analysis of additional ingredients, the frequency of using pork (19.6%), tuna (7.7%), bean sprouts (3.1%), and other seafood, such as saury and mackerel (2.1%), were high. Conclusion: Recipes need to be developed for foods containing kimchi appropriate for the subjects and situations considering the general characteristics, meal places, and meal times. The development of recipe using pork could be more diversified because pork is the preferred ingredient in various foods containing kimchi, and recipe development using various ingredients found in this study should be attempted. Key words: kimchi, consumption status, Korean adult, Korea National Health and Nutrition Examination Survey