김치의 나트륨과 푸드 패디즘

다국어 초록 (Multilingual Abstract)

Kimchi is a traditional fermented food of Korea and made by salting and fermenting vegetables. A negative impression on kimchi as a great source of sodium intake has grown in Korea since 1980 as people argue that sodium is a major cause of high blood pressure and metabolic syndrome. While people are more interested in healthy living in Korea, the negative impression is stronger now. This study analyzes the sensitive and negative reaction to sodium intake from kimchi, and suggests an alternative in the viewpoint that the sensitive reaction is one of food faddism which is a very popular topic currently in Korea.

목차 (Table of Contents)

• Abstract
• 1. 서론
• 2. 푸드 패디즘의 역사
• 3. 현대 사회에서 푸드 패디즘의 작용 기제(機制)
• 4. 김치는 왜 패디즘의 대상이 되었나?
• 5. 김치가 나트륨 과다섭취의 주범이라는 과학적 방법론에 의한 착시 현상
• 6. 김치 패디즘의 노예가 되지 않으려면
• 7. 결론
• 8. 참고문헌