Browse > Article
http://dx.doi.org/10.9724/kfcs.2013.29.2.105

A Survey on the Perceptions of Consumer Organizations to Promote Risk Communication for Food Additives  

So, Yun-Ji (Department of Food and Nutrition, Graduate School of Seoul National University)
Kim, Suna (Department of Home Economics, Korea National Open University)
Lee, Jee-Hyeon (Korea Green Foundation)
Park, Eun-Young (Department of Elementary Science & Technology Education for life, Seoul National University of Education)
Kim, Hee-Jung (Department of Food and Nutrition, Graduate School of Seoul National University)
Kim, Ji-Sun (Department of Home Economics, Korea National Open University)
Kim, Jeong-Weon (Department of Elementary Science & Technology Education for life, Seoul National University of Education)
Publication Information
Korean journal of food and cookery science / v.29, no.2, 2013 , pp. 105-113 More about this Journal
Abstract
Consumer organizations usually lead the opinions of the consumers. This study was performed to investigate the perceptions and information needs of consumer organizations on food additives for the promotion of risk communication. A survey was conducted for 4 weeks in March 2012 by using a self-administered questionnaire consisting of 32 questions. Total 111 responses were collected for analysis. 'Safety (91.0%)' was the most important factor influencing the purchase of processed food, and both 'food additives (24.3%)' and 'environmental pollution (23.4%)' were considered as main risk factors. The longer the career of the members had, the higher negative perceptions on food additives (p<0.01). About 70% of the respondents who had known KFDA's researches on evaluating safety of food additives answered that researches were not enough to make sure the safety. Although lectures and other domestic organization were the main channels for getting information, 'TV' was considered as the most suitable way for it. 'Poor risk communication (32.4%)' was pointed out as the serious problem of government's food safety policy. Based on these results, consumer organizations' low level of trust on government should be overcome by continuous supply of information what they need to facilitate risk communication on food additives.
Keywords
food additives; consumer organization; perception; risk communication;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Kim MR. 2006. Study on awareness about hazardous elements on foods. KFDA research report
2 Kuwakaki Reiko. 2004. Status and prospect of risk communication (リスKuwakaki クコミュニケlションStatusの現狀と展望). ElectricalReview(電氣評論)
3 Lee KH. 2008. Study on the empirical analysis and the implications for the effective food risk communication. Consumer Problem Research 34:104-33
4 Lee HY. 2009. Understandings and recognition about consumption of processed foods and food additives by housewives in Busan area. MS thesis. Kosin University pp 1-62
5 Lee YS. 2010. The effects of university students' perception and knowledge about food additives on dietary life in Seoul. MS thesis. Konkuk University. pp 1-87
6 Park EJ, Kim JW. 2010. Development of risk communication materials (book, animation) on food additives for the parents of elementary students. Korean Assoc Practical Arts Educ 23(2):295-317
7 Son SH, Lee JH, Park MH, Cho YH. 2011. Evaluation and demand for the consumer education on food safety by staffs in consumer organizations. Consumer Policy and Education Review 7(4):67-88
8 Yoo HJ, Yoon MJ, Oh YH. 2009. The effects on consumer's purchase behavior of foods by Consumer Ombudsman Program: COP. J Safety and Crisis Management 5(2):83-103
9 Baeck BS, Lee YH. 2006. Consumer's awareness and policies directions on food additives-focusing on consumer information. Korean Soc Consumer Studies 17(3):133-50
10 Choi SH. 2008. Dietary intake of food additive by Korean population - sweetener(7 items). KFDA Research Report. pp 61-62
11 Eom YS. 1996. Urban consumers'perceptions about food safety. Research Institute of Industry and Economy 27:291-305
12 FAO, WHO. 1998. The application of risk communication to food standards and safety matters. Report of a Joint FAO/WHO Expert Consultation Rome. FAO Food and Nutrition Paper 70
13 Jang EH. 2011. Utilization status of processed food and recognition of food additives of high school students in Gwangyang. MS thesis. Chonnam University. pp 1-49
14 Han MY, Ahn MS. 1998. A study on the purchase action of processed foods and the recognition for food additives of urban housewives. Korean Soc Food Cult 13(2):119-26
15 Han WK, Lee GJ. 1991. A study on the consumer recognition of food safety and food. Korean J Food Cookery Sci 7(4):23-24.
16 Hwang YJ. 2011. A study on the use of the food safety information of consumer and suggestion. Agricultural Outlook 2011. pp 147-66.
17 Jin DI, Kim JW. 2009. Prospective elementary teachers'perception on food risk in Seoul. Korean J Food Cookery Sci 25(6):643-49
18 Kim EJ. 2007. Awareness on food additives and purchase of processed foods containing food additives in middle school students. MS thesis. Seoul National University of Education. pp 54-58
19 Kim EJ. 2009. A study on recognition of high school students in Gyeongbuk area about hazard and safety of food and development of education contents. MS thesis. Gyeongbuk University pp 1-87
20 Kim EJ. 2011. A Study on intake of processed foods and recognition of food additive of high school students in Gyeongnam area. MS thesis. Gyeongnam University. pp 1-77
21 Kim KH, Choi SH, Kim JW. 2011. Development of dietary education materials on food additives for elementary students. J Korean Practical Arts Educ 24(2):65-82
22 Kim SM, Kim JW. 2010. Development of risk communication strategy and educational homepage on food additives. Korean J Community Nutr 15(2):240-52   과학기술학회마을