한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제28권5호
  • /
  • Pages.559-567
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  • 2012
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  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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외식업체 종사자의 조미료 및 감미료 사용에 대한 인식 조사

The Perceptions of Foodservice Workers on Use of Seasonings and Sweeteners in the Restaurants

  • 이진실 (상명대학교 외식영양학과) ;
  • 이나영 (대전대학교 식품영양학과) ;
  • 박대섭 (영산대학교 외식경영학과) ;
  • 홍정연 (상명대학교 외식영양학과) ;
  • 황혜선 (상명대학교 외식영양학과) ;
  • 백진경 (상명대학교 외식영양학과) ;
  • 권용석 (상명대학교 외식영양학과) ;
  • 최승균 (상명대학교 외식영양학과) ;
  • 홍완수 (상명대학교 외식영양학과)
  • Lee, Jin-Sil (Dept. of Foodservice Management & Nutrition, SangMyung University) ;
  • Yi, Na-Young (Dept. of Food & Nutrition, DaeJeon University) ;
  • Park, Dae-Seop (Dept. of Food Service Management, YoungSan University) ;
  • Hong, Jeong-Yeon (Dept. of Foodservice Management & Nutrition, SangMyung University) ;
  • Hwang, Hye-Sun (Dept. of Foodservice Management & Nutrition, SangMyung University) ;
  • Paik, Jin-Kyung (Dept. of Foodservice Management & Nutrition, SangMyung University) ;
  • Kwon, Yong-Seok (Dept. of Foodservice Management & Nutrition, SangMyung University) ;
  • Choi, Seung-Gyun (Dept. of Foodservice Management & Nutrition, SangMyung University) ;
  • Hong, Wan-Soo (Dept. of Foodservice Management & Nutrition, SangMyung University)
  • 발행 : 2012.10.31
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초록

The purpose of this study was to investigate the perceptions of the foodservice industry workers in regard to the use of seasonings and sweeteners in the restaurants. Questionnaires were distributed to 902 foodservice workers of various restaurants. Participants were questioned on their perceptions of both natural and artificial seasonings & sweeteners. Furthermore, they were asked to respond to questions regarding the need of public education and information about the use of seasonings and sweeteners, along with the demographic information. The results showed that 65.7% of respondents used both the artificial seasoning and artificial sweeteners, while 9.9% of respondents used only natural seasonings and sweeteners. The restaurant employees answered that they have tried to reduce the use of artificial seasonings and sweeteners(3.69/5 point). Some of the respondents reported that they have tried to increase the used of natural seasonings and sweeteners(3.54/5 point). There were significant differences in the respondents' perceptions and attitudes on the seasonings and sweeteners by the restaurant type(p<0.05). The respondents perceived the need for education on the safety of artificial seasonings and sweeteners(3.71/5point) and the production process of natural seasonings(3.75/5 point). There was no significant difference in the respondents' perceptions on the need for education of the seasonings and sweeteners by the restaurant type. The findings suggest that education regarding the use of artificial seasoning and artificial sweeteners, as well as cooking methods that use natural seasonings, is needed to reduce the use of artificial seasonings and sweeteners in restaurants.

키워드

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