1 |
Baeck BS, Lee YH (2006): Consumer's awareness and policies directions on food additives -focusing on consumer information. J Consumer Studies 17(3): 133-150
|
2 |
Burrows A (2009): Palette of our palates: A brief history of food coloring and its regulation. Comp Rev Food Sci & Food Safety 8: 394-408
DOI
|
3 |
Choi JS, Chun HK, Hwang DY, Nam HJ (2005): Consumer perceptions of food-related hazards and correlates of degree of concerns about food. J Korean Soc Food Sci Nutr 34(1): 66-74
DOI
|
4 |
Choi SH (2006): Dietary intake of food additives by Korean population -Coal tar dye, combined diet intake. A Report KFDA Research Project, pp.129-134
|
5 |
Choi SH (2010): Dietary intake of food additives by Korean population -Synthetic food colors. A Report KFDA Research Project, pp.50-75
|
6 |
Daily Economy (2009): Did candy make our children be distracted? Children's 50 favoriate food items' survey. Available from http:// news.mk.co.kr [cited 2009 June 16]
|
7 |
Hyon SM (2006): Improvement of dietary practices of elementary students through nutrition labeling education. MS thesis, Seoul National University of Education, pp.1-4
|
8 |
Jang ES (2007): The investigation of elementary school studentsexposure to food additives through the published data and the development of education material. MS thesis, Kyung Hee University, pp.7-8
|
9 |
KFDA (2006): Knowing tar-based food colors correctly. Korea Food and Drug Administration, pp.1-23
|
10 |
Kim HC, Kim MR (2005): Consumer attitudes towards food additives. J East Asian Soc Dietary Life 15(1): 126-135
|
11 |
Kim HH, Kim JW (2009): Development of risk communication materials on artificial sweeteners based on the perception of elementary students on food additives. J Korean Practical Arts Educ 22(3): 145-160
|
12 |
Kim HS (2004): Study on the risk communication of the food. Univ Suwon Thesis Collection 22: 581-590
|
13 |
Kim HY, Nam HS, Jung YH, Lee JH, Ha SC (2008): Tar colors in food distributed throughout the Gyeong-in region -Monitoring favorite food items of children near elementary schools. Koran J Food Sci Technol 40(3): 243-250
|
14 |
Lee YM, Na BJ, Lee YS, Kim SC, Lee DH, Seo IW, Choi SH, Ha SD (2011): Monitoring of tar color content in childen's snack and its exposure assessment. J Food Hyg Safety 26(1): 57-63
|
15 |
Kim MR (2004): Food safety. Shinjeong, Seoul, pp.103-106, 130-137 Kim SM, Kim JW (2010): Development of risk communication strategy and educatioal hompage on food additives. Koran J Community Nutr 15(2): 240-252
|
16 |
Ko MH, Kim JW (2011): Seoul elementary school students' perception and information needs on artificial food colorants. Korean J Food Cookery Sci 27(6): 487-495
DOI
|
17 |
Lee HJ (2008): A study on necessity nutritional education and food additives used for convenience foods. MS thesis, University of Ulsan, pp.32-36
|
18 |
Min JE (2009): A study on purchase behaviors of processed food and recognitions of food additives for elementary school students and their parents. MS thesis, Hanyang University, pp.24-31
|
19 |
Nachay K (2009): A new color palette emerges. Food Technol 63(4): 50-62
|
20 |
Nocutnews (2009): Too bad, financial world, the reason to look away children's health right. Available from http://www.nocutnews. co.kr [cited 2009 July 13]
|
21 |
Park M, Park HR, Kim SJ, Kim MS, Kong KH, Kim HS, Gong EJ, Kim ME, Kim HS, Lee BM, Lee J (2009): Risk assessment for the combinational effects of food color additives: Neural progenitor cells and hippocampal neurogenesis. J Toxicology Environ Health Part A 72: 1412-1423
DOI
|
22 |
Yang SH, Kim JW (2010): Development of risk communication materials on sulfur dioxide-nitrite based on the perception and needs of elementary students on food additives. J Korean Practical Arts Educ 23(1): 51-71
|