제주지역 일부 청소년들의 향토음식에 대한 인지도 및 기호도 연구

Abstract

본 연구는 제주 지역에 거주하는 일부 남녀 고등학생을 대상으로 1,000명을 임 의 선정하여 2013년 12월 16일부터 2013년 12월 27일까지 설문지를 통하여 조사 하였다. 최종 분석대상자는 505명(남학생 268명, 여학생 237명)으로 제주 향토음 식에 대한 인식과 인지도, 기호도를 알아보기 위해 실시하였으며, 그 연구 결과 는 다음과 같다. 1. 조사 대상자의 성별은 남학생 53.1%, 여학생 46.9%이고, 가족 형태는 핵가 족이 86.5%로 대부분이었으며, 부모님의 연령은 아버지인 경우 40대가 49.1%, 어 머니도 40대가 74.5%로 가장 높게 나타났다. 그리고 부모님의 교육 정도는 아버 지는 대졸이 53.2%, 어머니는 대졸 46.8%와 고졸 45.1% 이었다. 2. 제주 향토음식에 대한 인식 조사에서 제주 향토음식을 48.1%가 좋아하였고, 좋아하는 이유로는 '우리 입맛에 잘 맞으므로' 가 61.5%로 가장 높게 나타났다. 제주 향토음식에 대한 관심 정도는 보통이었고, 관심을 갖게 된 계기로는 '집에 서 먹어봐서' 53.7%, '학교급식을 통해서' 24.8%, '메스컴을 통해서' 10.4% 순으로 나타났다. 제주 향토음식을 자랑스럽게 생각하는지에 대해서는 '그렇다' 가 52.0%이었고, 여학생(63.7%)이 남학생(41.8%)보다 유의적으로 높게 나타났다(p<0.001). 제주 향토음식을 자랑스럽게 생각하는 이유로는 '우리 지역 음식이므로'가 60.1%로 가장 높았고, 몸국 14.5%, 한치물회 및 자리물회 13.1%, 죽류 12.2% 순 으로 가장 자랑스럽게 생각하는 것으로 나타났다. 남학생은 한치물회 및 자리물 회가 7.5%, 돔베고기 6.9%, 돼지고기육개장 6.7% 순이었고, 여학생은 몸국 7.8%, 죽류 6.9%, 한치물회 및 자리물회 5.5% 순으로 나타났다. 제주 향토음식의 계승·발전에 대한 인식에서는 70.9%가 제주 향토음식을 계 승·발전시켜야 할 필요가 있는 것으로 인식하고 있었으며, 계승·발전의 이유로는'제주 고유의 식생활 발전을 위해' 가 65.5%로 나타났다. 3. 학교급식에서 제주 향토음식이 제공되는 빈도를 알아 본 결과 '보통이다' 65.0%, '자주 나온다' 25.9%, '거의 자주 나오지 않는다' 7.7%, '매우 자주 나온다' 1.4% 순으로 나타났다. 학교급식으로 제공되는 제주 향토음식에 대한 만족은 '그렇다'가 31.7%이었고, 여학생(43.0%)이 남학생(21.7%)에 비해서 만족도가 유의적으로 높았다(p<.001). 만족하는 이유는 '우리 향토음식이라는 생각 때문에' 30.6%, '맛이 좋기 때문에' 29.8%, '자주 먹어본 음식이기 때문에' 23.3% 순이었고, 만족하지 않는 가장 큰 이유는 74.4%가 '맛이 없기 때문'으로 나타났다. 제주 향토음식과 관련한 학교급식의 개선점은 '맛과 영양의 개선'이 68.1%로 가장 높게 나타났고, '조리방법의 다양화' 21.2%, '모양과 색의 다양화' 8.7% 순이 었고, '모양과 색의 다양화' 항목에서는 여학생이 남학생보다 유의적으로 높게 나 타났다(p<.01). 제주 향토음식 교육의 필요성은 남·녀 모두 '필요하다'는 48.7%, '필요 없다'는 26.3%, '관심없다' 25.0% 순으로 나타났다. 학교에서의 제주 향토음식에 대한 효 과적인 교육 주제와 방법은 남·녀 모두 '직접 실습을 통한 교육'이 69.3%이었고, 남학생(59.0%)보다 여학생 (81.0%)이 직접 실습을 통한 교육을 더 선호하였고, 남학생은 여학생에 비해 '영상매체를 이용한 교육' 이나 '가정통신문 및 학교 홈 페이지를 통한 교육'을 더 선호하는 것으로 나타났다(p<.001). 4. 제주 향토음식의 인지도. 기호도 및 섭취빈도 조사 결과를 보면 제주 향토음식 76가지 중에서 가장 인지도가 높은 음식은 몸국, 옥돔구이, 궤 기국수, 빙떡, 갈치구이, 한치물회, 전복죽, 돔베고기, 고등어구이, 지름떡, 고등어 조림, 자리물회, 구살국 순이였고, 인지도가 가장 낮은 음식은 초기죽, 보리쉰다 리, 돼지고기엿, 보리개역, 양하무침, 양에간지, 패마농무침, 콩지, 접착뼈국, 닭엿 순으로 나타났다. 기호도가 가장 높은 음식은 궤기국수, 돔베고기, 닭죽, 갈치구이, 전복죽, 돼지 고기고사리육개장, 고등어구이, 지름떡, 돼지고기적갈, 쇠고기적갈, 고등어조림,몸국, 옥돔구이, 한치물회 순으로 나타났고, 기호도가 가장 낮은 음식으로는 양하 무침, 양에간지, 호박탕쉬, 패마농무침, 게옷젓, 콩죽, 톳무침, 자리젓, 초기죽 순 으로 나타났다. 섭취빈도가 가장 높은 음식으로는 잡곡밥, 보리밥, 좁쌀밥, 고등어구이, 궤기국 수, 고등어조림, 갈치구이, 돔베고기, 닭죽, 몸곡, 옥돔구이, 돼지고기고사리육개장 순으로 나타났고, 섭취빈도가 가장 낮은 음식으로는 돼지고기엿, 닭엿, 보리쉰다 리, 보리개역, 초기죽, 양에간지, 옥돔죽, 꿩엿, 게옷젓, 메밀죽, 양하무침, 깅이죽, 패마농무침, 갱이볶음으로 나타났다. 대부분의 청소년들은 제주 향토음식을 자랑스럽게 생각하고 있었으며, 제주 향 토음식을 계승·발전 시켜야 한다고 생각하고 있었다. 그러기 위해서는 제주 향토 음식의 우수성과 그 가치를 올바르게 인식시켜 주고, 관심을 갖도록 해주는 일이 무엇보다 중요하다고 생각되어지며, 그 방안으로 대중매체를 통한 흥보, 학교에 서의 직접실습 등을 통한 교육 등의 활용으로 제주향토음식에 대해 관심을 가질 수 있도록 노력하는 것이 필요하다고 보여진다. 그리고 청소년들이 인지도가 있는 음식은 기호도 및 섭취빈도가 높게 나타난 것으로 볼 때, 가정에서나 학교급식을 통해 제주 향토음식을 접할 수 있는 기회 를 자주 제공하여 제주 향토음식에 익숙해지도록 하는 것도 매우 중요하다고 보 여진다. 마지막으로 본 연구에서 향토음식을 싫어하는 이유 및 급식으로 제공되는 향 토음식의 선호도가 낮은 이유가 모두 '맛이 없어서' 라는 응답을 볼 때 제주 향 토음식의 고유한 특성은 그대로 보존하되, 젊은 세대들의 기호에 맞는 맛과 조리 방법으로 개선한다면, 제주지역 향토음식에 대한 가치와 우수성을 인식하게 되 고, 전통적인 식습관을 정립할 수 있는 계기가 마련될 것이라 생각한다.

This study carried out a survey through the questionnaire from December 6, 2013 to December 27, 2013 by randomly selecting 1,000 people targeting some of the male and female high school students who dwell in Jeju area. The finally analytical subjects were 505 people(268 boys, 237 girls). It was conducted for examining recognition, perception, and preference for native local foods in Jeju. The research results are as follows. 1. The gender of the survey subjects was occupied by boy students with 53.1% and girl students with 46.9%. A family type was mostly captured by nuclear family with 86.5%. Parents' age was shown to be the highest with 49.1% in the 40s as for father and 74.5% in the 40s even as for mother. And parents' education level was formed by university graduate with 53.2% as for father and by university graduate with 46.8% and high school graduate with 45.1% as for mother. 2. In a survey of the recognition on the Jeju native local foods, the Jeju native local foods were liked by 48.1%. A reason of liking was indicated to be the highest with 61.5% in 'because of well suiting our taste.' The interestlevel in the Jeju native local foods was moderate. An opportunity of having come to have an interest was indicated to be in order of 'due to having ever eaten at home' with 53.7%, 'through school meal service' with 24.8%, and 'through mass media' with 10.4%. As for the appearance of being proud of the Jeju native local foods, 'so' accounted for 52.0%. The girl students(63.7%) were shown to be significantly higher(p<0.001) than the boy students(41.8%). A reason for being proud of the Jeju native local foods was the highest in 'because of being our local food' with 60.1%. It was indicated to be felt most proud in order of Gulfweed Soup with 14.5%, Cold Raw Cuttlefish Soup & Cold Raw Damselfish Soup with 13.1%, and porridges with 12.2%. The boy students were in order of Cold Raw Cuttlefish Soup & Cold Raw Damselfish Soup with 7.5%, hot spicy meat stew of pork with 6.7%, and Dombegogi(sliced boiled pork) with 6.9%. The girl students were shown to be in order of Gulfweed Soup with 7.8%, porridges with 6.9%, and Cold Raw Cuttlefish Soup & Cold Raw Damselfish Soup with 5.5%. In the recognition on succession and development in the Jeju native local foods, 70.9% of the students were recognizing that the Jeju native local foods need to be succeeded and developed. A reason of the succession and the development was shown to be 'for the development in dietary life peculiar to Jeju' with 65.5%. 3. As a result of examining the frequency of being offered the Jeju native local foods to school food service, it was indicated to be in order of 'moderate' with 65.0%, 'appear often' with 25.9%, 'not appear almost often' with 7.7%, and 'appear very often' with 1.4%. The satisfaction with the Jeju native local foods of being provided as school food service was occupied by 31.7% in 'so.' The girl students(43.0%) had the significantly higher satisfaction(p<.001) compared to the boy students(21.7%). A reason of being satisfied was in order of 'because of being thought to be our native local foods' with 30.6%, 'because of being tasty' with 29.8%, and 'due to being food of having ever been eaten often' with 23.3%. The biggest reason of being dissatisfied was shown to be 74.4% in 'because of being not tasty.' The improvement in school food service related to the Jeju native local foods was shown to be the highest with 68.1% in 'improvement in taste and nutrition,' and then was in order of 'diversification in a cooking method' with 21.2% and 'diversification in shape and color' with 8.7%. In the item on 'diversification in shape and color,' the girl students were shown to be significantly higher than the boy students(p<.01). As for the necessity of the education for the Jeju native local foods, both boys and girls were shown to be in order of 'necessary' with 48.7%, 'not necessary' with 26.3%, and 'indifferent' with 25.0%. As for the effective educational topic and method on the Jeju native local foods at a school, both boys and girls gave the response as saying of 'education through direct practice' with 69.3%. The girl students(81.0%) preferred the education through direct practice more than the boy students(59.0%). The boy students were shown to prefer 'education of using image media' or 'education through home correspondence and school homepage' more than the girl students.(p<.001). 4. Seeing the results of a survey on the recognition, preference, and intake frequency of the Jeju native local foods, the food with the highest awareness among 76 Jeju native local foods was in order of Gulfweed Soup, Grilled Sea Bream, meat noodle, Jeju-style Buckwheat Pancake, Grilled Cutlassfish, Cold Raw Cuttlefish Soup, Abalone Rice Porridge, Dombegogi(sliced boiled pork), Grilled Mackerel, oily rice cake, Braised Mackerel, Cold Raw Damselfish Soup, and Sea Urchin Soup. The food with the lowest recognition was shown to be in order of fragrant mushroom soup, fermented barley drink, pork taffy, parched barley flour, vegetables seasoned with Japanese ginger, Yangeganji, green onion spiced, seasoned beans, Jeopchakppyeoguk soup, chicken taffy. The food with the highest preference was indicated to be in order of meat noodle, Dombegogi(sliced boiled pork), Chicken Rice Porridge, Grilled Cutlassfish, Abalone Rice Porridge, hot spicy pork-bracken stew, Grilled Mackerel, oily rice cake, pork kebab, beef kebab, Braised Mackerel, Gulfweed Soup, Grilled Sea Bream, and Cold Raw Cuttlefish Soup. The food with the lowest preference was shown to be in order of vegetables seasoned with Japanese ginger, Yangeganji, Pumpkin vegetables, Small green onion spiced, Geotjeot, mixed gruel of rice and beans, Totmuchim, salted damselfish, and fragrant mushroom soup. The food with the highest intake frequency was shown to be in order of Multi-grain Rice, boiled barley, boiled rice and millet, Grilled Mackerel, meat noodle, Braised Mackerel, Grilled Cutlassfish, Dombegogi(sliced boiled pork), Chicken Rice Porridge, Gulfweed Soup, Grilled Sea Bream, and hot spicy pork-bracken stew. The food with the lowest intake frequency was indicated to be in order of pork taffy, chicken taffy, fermented barley drink, parched barley flour, fragrant mushroom soup, Yangeganji, Sea Bream Rice Porridge, pheasant taffy, Geotjeot, buckwheat porridge, vegetables seasoned with Japanese ginger, Gingijuk, Small green onion spiced, and Gaengibokeum. Most of the adolescents were indicated to be proud of the Jeju native local foods and to have high recognition as saying of needing to be succeeded and developed. For the succession and the development in the Jeju native local foods, it is thought to be very important to increase an interest by allowing adolescents to rightly recognize excellence and value of the Jeju native local foods. To do so, a positive effort seems to be needed so that an interest in the Jeju native local foods can be possessed and developed rightly with the publicity through mass-media application and the education with the use of direct practice at a school.And the foods of being perceived by adolescents were shown to have high preference and intake frequency. In that respect, it seems to be very important even allow them to be accustomed to the Jeju native local foods by often offering an opportunity available for facing the Jeju native local foods at home or through school food service. Finally, both the reason of disliking the native local food and the reason of low preference for native local food of being provided as school food service were given the response as saying of 'because of being not tasty.' In that regard, it is thought that the improvement in a cooking method along with the taste of suiting young generations' preference with literally preserving a peculiar characteristic to the Jeju native local foods will lead to being arranged an opportunity that the value and excellence in the Jeju native local foods come to be recognized and that the traditional eating habit can be established.