DOI QR코드

DOI QR Code

Changes in Nutrition of Adult's Favorite Foods of High calorie, Low-nutritive Foods

  • LEE, Jaemin (College of Business, SungKyunKwan University)
  • Received : 2020.04.20
  • Accepted : 2020.04.29
  • Published : 2020.06.30

Abstract

This study analyzed in nutrient contents changes of adult's favorite foods between March 2019 and July 2020 after policy implementation nutrient-poor foods based on special act on safety control of adult's dietary life in Korea. Among adult's favorite foods manufactured or sold in 2020 as well as 2019, calories and key nutrients in breads, ice creams and pizzas were improved in comparison to those in the other food groups. However, most of the changes in calories or key nutrient contents exist. The newly introduced candies, breads showed slightly greater improvements in calories and key nutrient contents than in 2019. On the other hand, some negative changes were found in newly introduced chocolates in comparison to previous ones. Overall, policy implementation on foods seemed to induce changes in nutrient contents of adult's favorite foods. In particular, nutrition education is reported to have a positive impact on adult's frequency and preference for processed foods, and more systematic and continuous nutrition education measures should be devised to help adult as consumers selectively purchase healthy foods. This research is meaningful in that it is the first study to analyze the quality changes of adult's favorite foods since the high-calorie and low-nutrient food management policy.

Keywords

References

  1. Ahn, S. J., & Kim, Y. S. (2016). Study on Body Mass Index (BMI), Dietary Intake Attitudes, and Nutrient Intake Status according to Sugar-Containing Food Intake Frequency of College Students in Gyeonggi-do. Journal of the Korean Society of Food and Nutrition Sciences, 45(11), 1651-1655.
  2. Cho, Y. E., Lee, S. R., Cho, E. H., Ri-Ann, L. L., Kwak, E. H., Kim, Y. H., & Kwon, I. S. (2006). Comparison of Nutrient Intakes of Korean Elderly People Living in Rural Area Between 24-hour Recall and Food Frequency Method. Journal of the Korean Society of Food and Nutrition Sciences, 35(6), 700-704.
  3. Jung, S. A., & Lee, K. A. (2007). Effects of a Nutrition Education Program Using Children's Books on Elementary School Students' Food Preferences and Eating Behavior. Journal of the Korean Society of Food and Nutrition Sciences, 36(9), 1164-1168.
  4. Kim, H. J., Lee, Y. M., Yoon, J. H., & Kim, S. Y. (2017). Changes in Nutrient Contents of Children's Favorite Foods after Policy Implementation on Energy-Dense and Nutrient-Poor Foods in Korea. Journal of the Korean Society of Food and Nutrition Sciences, 46(4), 503-509.
  5. Lee, J. H. (2007). New Beneficial Crops Amaranth and Quinoa for Food Nutritional Source. Food industry and nutrition, 12(2), 32-35.
  6. Lim, H. S., & Kim, H. S. (1998). Utilization of the Current Food Labeling System of Processed Foods and Awareness on Nutrition Labeling among Middle School Female Teachers. Journal of the Korean Society of Food and Nutrition Sciences, 27(4), 768-771.
  7. Shin, E. K., Lee, J. H., Lee, Y. K., & Lee, H. S. (2005). Effect of Short - term Nutrition Education Camp on Food and Nutrient Intakes of Obese Children. Journal of the Korean Society of Food and Nutrition Sciences, 34(7), 989-994.
  8. Shin, E. K., & Lee, Y. K. (2005). Evaluation of Food and Nutrient Intake of Preschool Children in Day - Care Centers. Journal of the Korean Society of Food and Nutrition Sciences, 34(7), 1010-1014.
  9. Song, Y. J., & Baek, H. Y. (1998). Seasonal Variation of Dietary Intake and Quality from 24 Hour Recall Survey in Adults Living in Yeonchon Area. Journal of the Korean Society of Food and Nutrition Sciences, 27(4), 778-781.

Cited by

  1. A Study on the Nutrition Knowledge about the Eating and Food Consumption of Adults in Seoul vol.6, pp.6, 2020, https://doi.org/10.13106/kjfhc.2020.vol6.no6.9
  2. The Influence of External Mobile Branding Consumption Activities on Employee Brand Commitment and Consumer vol.9, pp.1, 2020, https://doi.org/10.20482/jemm.2021.9.1.41
  3. Effects on Consumers' Behavior through Psychological Brand Community of Well-Being Consumers vol.4, pp.2, 2020, https://doi.org/10.13106/jwmap.2021.vol4.no2.14