식품에 대한 지식이 식품선택에 미치는 영향에 관한 조사연구 = The Effect of Knowledge about Foods on the Foods Purchasing

다국어 초록 (Multilingual Abstract)

Family meals are very important for physical and mental health of family mebers. The purpose of this study is to contribute to change the habitual and unconscious cooking methods of housewives into more scientific methods. In order to achieve this purpose, this study tried to find out the degree to which housewives applied their knowledge of nutition and foods to actual behavior in purchasing. A special form of questionaire was prepared and distributed to 502 housewives in Seoul from Feb. 8th to 22nd in 1989. The results were as follows: 1. Mean (score) of their nutritional knowledge was 14.7; if seems to be comparatively higher. 2. When they purchased food materials, their husbands` favor was the first consideration. Particularly, freshness was the first considered in purchasing meat, fishes, fruits, and vegetables. And Nutrition was so in case of seaweeds, oil, and fat. 3. For the most part, they cook three or four Subsidiary dishes for a meal. If they cooked one or two they chose to cook vegetables. If three or four they added meat and fishes. If more than four, they used various food materials.