Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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A Study on the Use of Mass Media for Nutrition Knowledge : Focusing on Daejeon-Chungnam

효과적인 식품영양정보 제공을 위한 대중매체의 이용 및 활용 실태 조사 - 대전 충남권을 중심으로 -

  • Hwang, Donghee (Department of Food & Nutrition, Chungnam National University) ;
  • Jeon, Min-Sun (Department of Food & Nutrition, Chungnam National University)
  • 황동희 (충남대학교 식품영양학과) ;
  • 전민선 (충남대학교 식품영양학과)
  • Received : 2016.03.18
  • Accepted : 2016.06.11
  • Published : 2016.06.30
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Abstract

This study was undertaken to better understand the utilization practice of mass media, and to suggest the food and nutrition information provided to mass media by researchers on the utilization, satisfaction, and demand of acquired nutrition information. The provision of cooking methods and menu introduction related to the training subjects at the same time as when food nutrition information is discusse by mass media, including TV and internet, would be helpful to enhance the acquisition and utilization rates of the information among the public. It was found that food nutrition information should be activated for general public using objective and professional public institutions or web-pages so as to resolve dissatisfaction levels felt by the public with regard to exaggerated claims. At the same time, it is required to continue to maintain interesting and various information supply highlighting the characteristics of mass media when performing food nutrition information. In addition, it is also necessary for media practitioners concerned to investigate thoroughly and improve any inconvenient factors that the public experiences when they receive the nutrition information through the mass media.

본 연구는 대중매체 활용실태에 대하여 알아보고, 영양정보 습득의 활용도, 만족도, 요구도 조사를 통해 대중매체를 활용한 식품영양정보의 제공 방향을 제안하고자 한다. 대전 충남지역의 성인을 대상으로, 총 한 달 동안 온라인과 오프라인 설문 조사 방법을 병행하여 양적 연구를 실시하였다. 대중매체(TV, 인터넷)를 통해 제공하고자 하는 식품영양정보 주제와 관련된 요리방법 및 메뉴소개를 함께 제시한다면 대중들의 정보 획득률과 활용률을 향상시키는데 도움이 될 것으로 여겨지며, 대중들의 과장된 내용에 대한 불만족을 해소하기 위해서는 객관적이고 전문적인 공공기관이나 홈페이지 등을 사용하여 대중들이 식품영양정보를 제공 받을 수 있도록 활성화 시켜야 하는 것으로 조사되었다. 이와 동시에 식품영양정보를 제공할 시 대중매체의 특성을 살린 흥미롭고 다양한 정보를 제공하는 형식은 지속적으로 유지할 필요가 있으며, 매체 관계자들은 정보 수용자가 대중매체를 통한 식품영양정보를 제공받을 때 겪고 있는 불편 요소들에 대하여 정확히 파악하고 개선시킬 필요가 있다. TV와 인터넷 사이에 응답자들이 요구하는 식품영양정보 주제와 매체별 형식에 차이가 있는 것으로 분석되었으므로 매체 관계자들은 국민에게 효과적인 식품영양정보의 제공을 위해서 본인들이 제시하고자 하는 식품영양정보 주제에 따라 어떤 매체와 형식으로 제공하는 것이 대중의 바람직한 식생활 형성에 더욱 효과적일지 고려해 볼 필요가 있다.

Keywords

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