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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2009.3
- 수록면
- 127 - 151 (25page)
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초록· 키워드
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In order to gather information on medicinal and herbal native foods, adult men and women above 20 have been surveyed with questionnaires and the results have been analyzed. The questionnaires included subjects' demographic characteristics, awareness of medicinal and herbal native foods, preference of medicinal and herbal native foods and frequency of ingestion, and preference of herbs used in medicinal and herbal native foods, qualities they find important in medicinal and herbal native foods, and their satisfaction with quality of foods they find.
In result, it was found that 60.6% of responders ingested medicinal and herbal native foods for health, followed by functionality and taste.
The most important aspect of medicinal and herbal native foods was functionality, or contribution to health. Thus, this must be the most important element when developing medicinal and herbal native foods. Nutritional aspects, stability, and tasty menus must also be considered.
As for satisfaction with quality of medicinal and herbal native foods, responders said they are generally satisfied with functionality, nutrition, and taste, but they are dissatisfied with prices for quality, color, types of vessels, and safety. In result, it was concluded that it is important to consider appropriate pricing, use of traditional vessels and utensils, and beautiful and skillful coordination of dishes to satisfy customers' five senses when developing medicinal and herbal native foods.
In result, it was found that 60.6% of responders ingested medicinal and herbal native foods for health, followed by functionality and taste.
The most important aspect of medicinal and herbal native foods was functionality, or contribution to health. Thus, this must be the most important element when developing medicinal and herbal native foods. Nutritional aspects, stability, and tasty menus must also be considered.
As for satisfaction with quality of medicinal and herbal native foods, responders said they are generally satisfied with functionality, nutrition, and taste, but they are dissatisfied with prices for quality, color, types of vessels, and safety. In result, it was concluded that it is important to consider appropriate pricing, use of traditional vessels and utensils, and beautiful and skillful coordination of dishes to satisfy customers' five senses when developing medicinal and herbal native foods.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 조사 방법 및 분석
Ⅲ. 결론 및 제언
참고문헌
참고문헌 (41)
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