Soy food intake behavior by socio-demographic characteristics of Korean housewives

Abstract

In this study, the soy food intake behaviors including perception and intake frequency of soybean foods by sociodemographic variables were analyzed in housewives. The perception of housewives for soy foods showed that soybean paste, soybean curd, and Dambuk were high in the descending order for nutritional quality and health promotion effect, and soybean paste received the highest score in taste and flavor. Soybean sprouts received the highest evaluation score in the economic aspect. In the aspect of safe food, soybean paste received the highest evaluation score, as mush as a traditional food. The analysis of perception by sociodemographic variables showed that soybean curd, Dambuk, and soybean sprouts had higher perceptions as education level increased, and soy milk had higher perceptions in subjects with younger age and with employment. In the intake frequency, more than 50% of the subjects had soybean curd, soybean sprouts, and soybean paste more than once a week. The analysis for correlation between the intake frequency of soy foods and the degree of perception showed that taste and flavor had high correlation with the intake frequency of soy foods except soybean sprouts. The intake frequency of soybean paste, Dambuk, and soy milk had positive correlations to familiarity and that of soy milk had positive correlations to nutrition and health perception, and those of soybeam paste, soybean sprouts, and soy milk had positive correlations to safe food perception. From the above results, housewives in Korea had very high perceptions to nutritional quality and health promotion effect of soy foods and the degree of perception and accompanied intake frequency had significant differences by age, education level, and economic level among sociodemographic variables.

Intake patterns and dietary associations of soya protein consumption in adults and children in the Canadian Community Health Survey, Cycle 2.2

“…Previous studies have suggested that socio-economic status may influence soya consumption patterns ( 38 – 40 ) . The present study found that individuals with a higher level of education were more likely to consume soya, consistent with previous research which has shown that the nutrition and health perceptions of soya foods increase with education level ( 41 ) and knowledge of soya as a functional food ( 42 ) . Similarly, lack of knowledge (preparation techniques and associated health benefits) has been cited as a hindrance to soya consumption ( 43 ) .…”

Women Infant and Children program participants' beliefs and consumption of soy milk : Application of the Theory of Planned Behavior

“…The low intake of soy products in this study and other studies in the U.S. is in contrast to higher soy intake in other countries. For instance, a study of soy foods behavior in Korean housewives demonstrated a high intake in most participants of soy foods including soybean curd, soybean paste, Dambuk, soybean sprouts, and soy milk [ 25 ].…”