This study was to investigate the perception and preference about Korean traditional salt conditioned and fermented food focused on residents in Gang Won area.
Quantitative as the nation's social and economic growth of the overall change in the dietary an excellent diet was Well-being, LOHAS trend of pursuing superior quality dietary increasing interest in the trend.
But, Salted, fermented foods, the problem of excessive intake of salt tends to grow, despite the taste of food and nutritional excellence of a well-known.
Therefore, for changes or changes in consumption patterns, in the area of wellness dietary types of health care and cultural in terms of correct recognition for the traditional salted, fermented foods and the need for succession and development of much-needed.
The present study, the Gangwon area residents, awareness, acceptability and eating frequency for the traditional salted, fermented foods, method of manufacturing and procurement methods by examining the overall analysis for the traditional salted fermented foods nutritionally superior, our tradition to provide a further opportunity to increase the intake of salted, fermented foods, and while leveraging the succession and development plan as the basic material.
Various youth from the awareness of the traditional salted fermented foods of the older more traditional salted and fermented foods help in the prevention of disease, the Food and symbols, recognized as economically affordable and delicious food and cooking traditional food, but also can be used was the recognition that globalization.
On the other hand, showed high scores, the median age of the negative items from the recognition of the traditional salted fermented food that can be replaced with a good awareness and education programs to be opened is considered.
Symbols of the traditional salted fermented foods and the frequency of intake, higher intake frequency and the symbol of the Elderly. As a result, the traditional salted, fermented foods have the problem with the intake of sodium is concerned.
Traditional salted fermented food intake of the need to reduce the ages of lifestyle-related diseases such as hypertension, commonly appear because of the Elderly believe, if the youth is good, but the recognition of the traditional salted fermented foods and symbols with low intake frequency education only worry, but traditional salted, fermented foods using a variety of menu development, as well as appear to be less readily available in processed foods will be developed.