제주 향토음식에 대한 초등학생의 인지도 조사

Abstract

The purpose of this study was to investigate recognition level about native local foods in Jeju and to analyze differences of elementary school students between groups by their residential area and sex. The questionnaire was developed for surveying the 5th and 6th graders in Jeju, and 271 questionnaires were incoded from 277. Descriptive statistics including frequency, percentage, mean and standard deviation and Mann-Whiteny U-test as inferential statistics were performed to analyze data by SPSS 18.0 statistics package program. The major findings were as follows;1. In regard of recognition level of elementary school students about native local foods in Jeju, it was very high in Baechu-Kimchi(M=4.82), Kodeunguh-Gui(M=4.36), Mu-Kimchi(M=4.33), Bori-Bap(M=4.31) between the main dishes, and very low in Syindari(M=1.54), Omegi-Sul(M=1.58), Maneul-Yeot(M=1.64), Gamju(M=1.68) between the deserts and snack. 2. There were significant differences between urban and rural students in Nokdu-Juk(p=.000), Jeonbok-Juk(p=.009), and Bomal-Juk(p=.004) among types of rice, gruel and one-dish meals, Hobakip-Guk(p=.000), Bomal-Guk(p=.036), and Totnaeng-Guk(p=.026) among types of soup and stew, Yangae-Muchim(p=.001), Jari-Gui(p=.024), and Okdom-Gui(p=.002) among types of side dishes, Jari-Jeot(p=.000), Manongji(p=.000), Banchiji(p=.001), Ggaeip-Jangaji(p=.006), and Yangaeji(p=.005) among types of preserved food, Jireum-Ddeok(p=.021) and Hobak-Yeot(p=.041) among types of preserved food. 3. There were significant differences between male and female students in Gamja-Bap(p=.050) and Dak-Juk(p=.013) among types of rice, gruel and one-dish meals, Sora-Mulwhoe(p=.037) among types of soup and stew, Ojingeo-Jeok(p=.026), Kosari-Muchim(p=.033), Kodeunguh-Gui(p=.044) and Jangeo-Gui(p=.044) among types of side dishes, Jari-Jeot(p=.016), Ggaeipjangaji(p=.006) and Baechu-Kimchi(p=.013) among types of reserved food, while no differences between groups was observed among types of desserts and snacks.