Recognition and Propagation for Temple Food among University Students with Food-related Majors

In-Joon Huh; Sim-Yeol Lee

doi:10.5720/kjcn.2018.23.2.137

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Huh and Lee: Recognition and Propagation for Temple Food among University Students with Food-related Majors

Research Article

Korean Journal of Community Nutrition 2018; 23(2): 137-147.

Published online: 30 April 2018

DOI: https://doi.org/10.5720/kjcn.2018.23.2.137

Recognition and Propagation for Temple Food among University Students with Food-related Majors

In-Joon Huh, Sim-Yeol Lee

Department of Home Economics Education, Graduate School of Dongguk University, Seoul, Korea.

Corresponding author: Sim-Yeol Lee. Department of Home Economics Education, Dongguk University, Seoul 04620, Korea. Tel: (02) 2260-3413, Fax: (02) 2265-1170, slee@dongguk.edu

Received 6 April 2018 Revised 28 April 2018 Accepted 28 April 2018

The Korean Society of Community Nutrition

(open-access):

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Objectives

This study was conducted to investigate the perspective and popularization of temple food among university students with food related majors, and to provide basic data for the popularization and the fostering of professional lecture in temple food.

Methods

A self-administered questionnaire was applied to 453 university students at six universities with food related majors. The questionnaire was designed to examine interest, recognition, consumption, popularization and curriculum of temple food.

Results

The study population consisted of 19.2% men, and 80.8% women, and the most common response to desired career after graduation was food related employment (53.9%). Overall, 49.0% replied that they had an interest in temple food, which was relatively low. 59.9% of respondents who had been known throw TV, Internet, newspaper, and magazines about temple food were showed the highest results. Additionally, as for the perception of temple food, ‘Prevention of lifestyle related disease’ was the highest score (4.10). Overall, 64.9% of the subjects had not tried temple food, and 84.7% of these responded that this was because they had not encountered temple food. Among subjects who had tried temple food, most had encountered it at a temple (73.0%), and 78.0% replied that the taste of temple food was suitable. The intention to try temple food was 73.3%, and 64.8% of respondents said there was a necessity to establishment curriculum regarding temple food. Finally, interest, popularization, and intention to try temple food were significantly positively corelated.

Conclusions

The results showed high interest in temple food and willingness to participate in education regarding temple food, as well as awareness of the need for popularization. Therefore, it is necessary to increase intake opportunities to raise interest in temple foods. This can be accomplished utilizing publicity materials, as well as by offering opportunities for temple food education through curriculum.

Keywords: Korean temple food, awareness, popularization, foodservice students

Figures and Tables

Table 1

General characteristics of respondents

1) N (%)

2) ^**: p<0.01, ^***: p<0.001

Table 2

The interest in temple food according to the gender

1) N (%)

2) Mean ± SD

3) Scale: 1=Strongly little, 2=Little, 3=Neutral, 4=Much, 5=Strongly much

4) Respondents who had been interested in temple food

Table 3

The difference in perception of temple food according to the gender

1) Mean ± SD

2) Scale: 1=Strongly disagree, 2=Disagree, 3=Neutral, 4=Agree, 5=Strongly agree

Table 4

The difference in state of intake of temple food according to the gender

1) N (%)

2) Respondents who had been intake temple food

Table 5

The condition of popularization and necessity in temple food according to the gender

1) N (%)

2) Mean ± SD

3) Scale: 1=Strongly unnecessary, 2=Unnecessary, 3=Neutral, 4=Necessary, 5=Strongly necessary

4) Scale: 1=Not very well done, 2=Not progress well, 3=Average, 4=Progress well, 5=Very well done

5) ^*: p<0.05

Table 6

The factors of popularization in temple food according to the gender

1) Mean ± SD

2) Scale: 1=Strongly disagree, 2=Disagree, 3=Neutral, 4=Agree, 5=Strongly agree

3) ^*: p<0.05

Table 7

The necessity of establishing curriculum in temple food according to gender

1) N (%)

2) Mean ± SD

3) Scale: 1=Strongly disagree, 2=Disagree, 3=Neutral, 4=Agree, 5=Strongly Agree

4) Scale: 1=Strongly unnecessary, 2=Unnecessary, 3=Neutral, 4=Necessary, 5=Strongly necessary

5) ^*: p<0.05, ^**: p<0.01

Table 8

The correlation among temple food interest, necessity of popularization, intention of education

1) ^***: p<0.001 by Pearson's correlation coefficient

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ORCID iDs: Sim-Yeol Lee
https://orcid.org/0000-0003-0375-6412
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