Browse > Article
http://dx.doi.org/10.9724/kfcs.2014.30.3.249

Trends of Perception and Information Needs on Food Additives of Children and Parents by Analyzing the Safety Assessment Reports of Food Additives in 2008~2013  

Kim, Suna (Food and Nutrition in Home Economics, College of Natural Sciences, Korea National Open University)
Kim, Ji-Sun (Food and Nutrition in Home Economics, College of Natural Sciences, Korea National Open University)
Ko, Joung-Mi (Department of Elementary Science & Technology Education for Life, Graduate School of Education, Seoul National University of Education)
Kim, Jeong-Weon (Department of Science & Technology Education for Life, Seoul National University of Education)
Publication Information
Korean journal of food and cookery science / v.30, no.3, 2014 , pp. 249-261 More about this Journal
Abstract
This study was performed in order to grasp the trends of elementary school children and their parents on their purchasing behavior of processed foods, awareness of food additives and its education experience by analyzing the safety assessment reports of food additives in 2008~2013. The most important factor in purchasing processed foods was safety in both groups followed by nutrition in parents and taste in children, respectively. While purchasing foods, the first item that is checked has been shifted from food additives to the origin of the products. Parents still perceived food additives as the most hazardous factor for food safety; however, recently, children began to regard microbial contaminants as being most hazardous, which is regarded as a desirable educational effect. The most concerned food additives were preservatives, synthetic seasoning and colorants in both groups. However, the awareness level on food additives still remained low as 3.0~3.1/5.0 for parents and 2.4~2.9/5.0 for children. Educational experience on food additives increased in children from 12% in 2008 to 25% in 2013; however, it decreased in parents from 23% in 2008 to 15% in 2013. Information needs for food additives by education and promotion were very high both in parents (4.2~4.5) and children (3.8~4.1). Both groups had an interest in the safety, legal standards of food additives, and foods with food additives, in order. The most reliable resource institutions on food additives were university/research institute and hospital for parents, but, hospital and government for children. The preferred media on food additives were TV and the internet for parents, and school newsletter and TV for children. Overall, the above results demonstrated that the perceptions on food additives did not change much with parents during the last 6 years; however, children's perceptions began to show improvement with the increase of educational experience. Hence, the government needs to make efforts to increase the trust level of consumers by developing educational tools and providing educational experiences including mass media for the promotion of risk communication on food additives.
Keywords
food additives; perception; trends; children; parents;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Kim JW. 2011. Risk communication strategy development of preservatives, antioxidants. pp 318-414. In: Dietary intake of preservatives, antioxidants by korean population. KFDA research report. Korea Health Industry Development Institute. Korea
2 Kim JW. 2012. Development educational manual for for understanding of food additives. pp 537-647. In: Safety re-evaluation of food additives-About 24 items contain sweeteners. KFDA research report. Korea Health Industry Development Institute. Korea
3 Kim JW. 2013. Development educational material for understanding of food additives. pp 537-647. In: Safety re-evaluation of food additives-About 32 items contain colors. KFDA research report. Korea Health Industry Development Institute. Korea
4 Kim SM, Kim JW. 2010. Development of risk communication strategy and educational homepage on food additives. Korea J Community Nutr 15(2):240-252   과학기술학회마을
5 Kowalczuk I. 2007. Young purchasers of food. Acta Sci Pol., Technol Aliment 6(1):95-105
6 Lee DH. 2012. Uneasy feeling on food additives and social perception on food. Safe Food 7(2):10-15   과학기술학회마을
7 Shim SM, Seo SH, Lee Y, Moon GI, Kim MS, Park JH. 2011. Consumers' knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives. Food Control 22(7):1054-1060   DOI
8 So YJ, Kim S, Lee JH, Park EY, Kim HJ, Kim JS, Kim SW. 2013. A survey on the perceptions of consumer organizations to promote risk communication for food additives. Korean J Food Cook Sci 29(2):105-113   과학기술학회마을   DOI
9 KFDA (2009): Food Hygiene Law. Available from:http://www.law.go.kr/lsInfoP.do?lsiSeq=93603#0000. Accessed Feb 4, 2014
10 Kim EJ, Na HJ, Kim YN. 2007. Awareness on food additives and purchase of processed foods containing food additives in middle school students. Korean J Hum Ecol 16(1):205-218   과학기술학회마을   DOI
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 HJ, Kim MR. 2001. Consumers' recognition and information need about food safety - Focused on pesticide residues, foodborne illness, and food additives -. Korean J Food Culture 16(4):296-309   과학기술학회마을
13 Kim JW. 2010. Risk communication strategy development of sulfur dioxide, nitrite. pp 328-409. In: Dietary intake of food additive by korean population - synthetic food colors -. KFDA research report. Korea Health Industry Development Institute. Korea
14 Kim JH, Lee SM. 2011. Effects of short-term food additive nutrition education including hands-on activities on food label use and processed-food consumption behaviors: among 5th grade elementary school students. Korean J Community Nutr 16(5):539-547   과학기술학회마을   DOI
15 Kim JW. 2008. Risk communication strategy development of sweetener. pp 326-535. In: Dietary intake of food additive by korean population - sweetener. KFDA research report. Korea Health Industry Development Institute. Korea
16 Kim JW. 2009. Risk communication strategy development of sulfur dioxide. pp. 286-405. In: Nitrite. Dietary intake of food additive by korean population - sulfur dioxide, nitrite-. KFDA research report. Korea Health Industry Development Institute. Korea
17 Al-Khamees NA. 2009. Food habits of university nutrition student: pilot study. Nutr Food Sci 39(5):499-502   DOI
18 Bahk GJ, Kim YC, Lee HS, Rho MJ. 1999. A study on attitudes toward food safety issues in Korea. J Fd Hyg Safety 14(1):34-44   과학기술학회마을
19 Chae HJ, Kim JW. 2013. Development of an educational App for safe dietary life based on elementary school parents' perceptions on pesticide residue, Korean J Food Cook Sci 29(2):161-168   과학기술학회마을   DOI
20 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   과학기술학회마을   DOI
21 Davies MAP, Wright LT. 1994. The importance of labelling examined in food marketing. Eur J Mark 28(2):57-67   DOI
22 FAO, WHO. 1999. The application of risk communication to food standards and safety matters: Report of a joint FAO/WHO expert consultation, Rome, 2-6 February 1998. Food and Nutrition Paper 70. Available from:http://www.fao.org/docrep/005/x1271e/x1271e00.htm. Accessed Feb 4, 2014
23 Jevsnik M, Hlebec V, Raspor P. 2008. Consumers' awareness of food safety from shopping to eating. Food Control 19(8):737-745   DOI
24 Ko MH, Kim JW. 2011. Seoul elementary school students' perception and information needs on artificial food colorants. Korean J Food Cook Sci 27(6):643-651   과학기술학회마을   DOI