부산 일부지역 중학생들의 수산물에 대한 인식조사

Abstract

This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in Busan area. For statistical analysis of the data, factor analysis, t-test, oneway ANOVA were conducted using SPSS win 10.0. This survey was conducted from December, 2007.

The results are summarized at follows ; 1. The scores for perceptions toward seafood were as follows : 3.67/5.00 for health & nutrition, 3.53/5.00 for taste, 2.53/5.00 for smell, 2.77/5.00 for convenience. The male students had significantly(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students.

2. Among thirty eight types of seafoods, the highest percentages for eating experiences included seaweed(99.2%), anchovy(99.1%), fish paste(98.6%), shrimp(98.4%), crab(98.2%), squid(97.9%), sea mustard(97.8%), mackerel(97.7%), dried squid(97.3%) and hair tail(96.9%). However, the lowest percentages for eating experiences included bastard halibut(39.8%), croaker(41.9%), sea bream(46.6%), flatfish(52.9%), dried pollack(54.5%), and jelly-fish(54.8%).

3. The degree of fish, clam, mollusk, seaweed, crustacea and salt fermented processed food, and dried seafood intake at home were significantly_(p<0.01) higher than at school.

4. The students favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying and soup. However, the middle school lunch program primarily served as soup, seasoning, stir-frying, braised, deep-fat fried, and grilled respectively.

5. The cooking methods at school food service frequently used were represented in the order of soup, seasoning, stir-frying, braising, frying, and grilling.

6. The main reasons for leaving seafood on a plate were inconvenience due to the fishbone(62.7%), tasteless(45.4%), disliking smell(35.7%), unfavorite fish type(34.2%), low freshness(20.4%), inappropriate temperature(15.3%), dislike of seafood(15.0%), and frequent seafood providing(7.7%).

6. Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience(67.0%), taste(52.0), and increased variety of seafood type(38.2%), improving hygienic for cooking(35.4%), improving cooking methods(33.9%), increasing of seafood supply(13.1%), and limit the numbers of seafood item in menu(13.0%).