Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Understanding of Nutrition Labelling Use and Related Factors among Korean Adults

  • Oh, Chorong (Dept. of Food & Nutrition, Kyungsung University) ;
  • Kim, Hak-Seon (Dept. of Food & Nutrition, Kyungsung University)
  • Received : 2017.11.28
  • Accepted : 2018.02.23
  • Published : 2018.02.28
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Abstract

This study was conducted to investigate that the nutrition labeling use is associated with demographic and psychosocial factors according to each nutrition information on the nutrition labeling in Korean adults. The study subjects (N=1,140) were individuals who were aged 20 years and more and answered on the question of nutrition label use and who participated in the Korean National Health Examination and Nutrition Survey (KNHANES) in 2010.As age older, there was more interest in information such as sugar, protein, fat, cholesterol than calories. In contrast, as age younger, there was more interest intrans-fat, sodium as well as calories. As higher education level, there were more aware of trans-fat, sodium and calories. From the result that the most interested nutrition items were significantly different by democratic factors, we could understand interested nutrient information on the nutrition labels could change according to individual specific education. Therefore, this can also provide basic data for systematic education program by nutrition label use.

Keywords

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