The Perceptions of Foodservice Workers on Use of Seasonings and Sweeteners in the Restaurants
![]() |
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) |
1 | 김정희. 2008. 화학조미료 사용 감소사업. 서울특별시 용역과제 연구. pp 30-39 |
2 | 백병성. 2005. 식품첨가물의 소비자 인식도 조사 및 교육자료 개발에 관한 연구. 식품의약품안전청 용역과제 연구. pp 7-11 |
3 | 서울환경연합. 2007. 외식업체 조미료 사용행태 및 인식 조사 결과 보고서. pp 4-22 |
4 | 서울환경운동연합. 2009. 2009 화학조미료 안먹는 날 캠페인. Available from: http://www.ecoseoul.or.kr/xe/1830375. Accessed April 20, 2011 |
5 | 식품외식경제. 2009. 외식시장의 판세와 전망. 한국외식정보(주). Available from: http://www.foodbank.co.kr/news/view.php? cat_name=%BF%C0%C7%C7%B4%CF%BE%F0&secIndex=15581&pag e=1§ion=003002&back=I&cat_sel=. Accessed April 10, 2011 |
6 | 식품위생법 제2조 법률 제10219호, 2010 |
7 | 식품의약품안전청. 2007. 식품첨가물의 올바른 이해. 학교급식과 식품 첨가물. 식품의약품안전청 식품첨가물팀. 서울. pp 8-11 |
8 | 식품의약품안전청. 2008a. 학교급식과 식품첨가물. 식품의약품안전청 영양기능식품국 식품첨가물과. 서울. pp 36-43 |
9 | 식품의약품안전청. 2008b. 2007 식품 및 식품첨가물 생산실적. Available from: http://www.kfda.go.kr/fa/index.do?nMenuCode=44. Accessed April 30, 2011 |
10 | 식품의약품안전청. 2009. 식품첨가물공전. Available from: http://www.kfda.go.kr/fa/index.do?page_gubun=1&serialno=308&n MenuCode=12&page_gubun=1&gongjeoncategory=1&keyfield=food addtivename&key=삭카린나트륨&page=1. Accessed April 20, 2011 |
11 | 식품첨가물의 기준규격개정고시 제20012-34호, 2012 |
12 | 조양희. 2004. 한국인의 식품첨가물 일일섭취량 조사연구. 식품의약품 안전청 용역과제 연구. pp 212-224 |
13 | 최성희. 2008. 식품첨가물 섭취에 따른 안전성 평가. 식품의약품안전청 용역과제 연구. pp 375-409 |
14 | 통계청. 2012. 광업.제조업 통계조사, 도소매업 조사 및 서비스업 총조사. |
15 | Baeck BS, Lee YH. 2006. Consumer's awareness and policies directions on food additives -focucing on consumer information-. J Consumer Studies 17(3):133-150 |
16 | Ellwein LB, Cohen SM. 1990. The health risks of saccharin revised. Crit. Rev. Toxicol 20(3):311-326 DOI ScienceOn |
17 | FASEB. 1995. Analysis of adverse reactions to monosodium glutamate. Prepared by the Life Science Research Office. Federation of American Societies for Experimental Biology, for the Center for Food Safety and Applied Nutrition, US. Food and Drug Administration. Bethesda, Maryland. |
18 | JECFA. 1988. L-glutamic acid and its ammonium, calcium, monosodium and potassium salts. In: Toxicological Evaluation of Certain Food Additives and Contaminants. Cambridge University Press. New York, NY. pp 97-161 |
19 | JECFA. 1993. Evaluations of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Available from: http://apps.who.int/ipsc/database/evaluations/chemical.aspx?chemI D=4003. Accessed April 20, 2011 |
20 | Kim WJ, Kim BH, Park YW. 2000. The purchasing acts for the commercial processed foods and the awareness for the food additives. Research Institute Human Ecology, CBNU 3:71-80 |
21 | Lim YH, Na MY. 2008. A survey on dining out behaviors and food habit of housewives in Daejon. Korean J Food Culture 23(1):1-9 |
22 | Oser BL. 1985. Highlights in the history of saccharin toxicology. Food Chem Toxicol 23(4):535-542 DOI ScienceOn |
23 | SFC. 1995. Saccharin and its sodium, potassium and calcium salts (Opinion expressed on 2 June). Reports from the Scientific Committee on Food(33th series). Available from: http://ec.europa.eu/food/fs/sc/scf/reports/scf_reports_33.pdf. Accessed April 1, 2011 |
24 | SCF. 1991. First series of food additives of various technological functions (Opinion expressed on 18 May 1990). Report EUR13416 EN. Luxembourg: Office of Official Publications of the European Communities. Available from: http://www.foodsafety.govt.nz/elibrary/industry/Monosodium_Glut amate-Science_Research.pdf. Accessed April 20, 2011 |
25 | SCF. 1977. Saccharin (Opinion expressed on 24 June). Reports of the Scientific Committee on Food (4th series). Available from: eu/food/fs/sc/scf/reports/scf_reports_04.pdf. Accessed April 2, 2011 |
26 | SCF. 1984. Sweeteners (Opinion expressed on 14 Sept). Reports from the Scientific Committee on Food (16th series). Available from: http://ec.europa.eu/food/fs/sc/scf/reports/scf_reports_16.pdf. Accessed April 8, 2011 |
27 | Rhodes J, Titherley AC, Norman JA, Wood R, Lord DW. 1991. A survey of the monosodium glutamate content of foods and an estimation of the dietary intake of monosodium glutamate. Food Addit Contam 8(5):663-672 DOI ScienceOn |
28 | WHO. 2007. Evaluation of certain food additives and contaminants. Sixty-seventh report of the joint FAO/WHO Expert committee on food additives. Available from: http://www.who.int/ipcs/ publications/jecfa/reports/trs940.pdf. Accessed April 20, 2011 |
29 | Yang WH, Droiun MA, Herbert M, Mao Y, Karsh J. 1997. The monosodium glutamate symptom complex: assessment in a double-blind placebo-controlled, randomised study. J Allergy Clin Immunol 99(1):757-762 DOI ScienceOn |
![]() |