• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1435-1442
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• 2008

The purpose of this study was to identify the influence of consumption value on healthy functional food choice. Also, this study explored the role of health motivation, health concern, and food involvement as a moderating variable in the relationship between consumption value and healthy functional food choice. A total of 281 responses were collected using on-site survey (response rate 96.0%) from college students in Daegu, Gyeoungbuk Province. The questionnaire contained questions on consumption value, health motivation, health concern, food involvement, and purchasing intention of healthy functional food. The respondents rated the items using a 5-point scale from 1 (strongly disagree) to 5 (strongly agree). According to the confirmatory factor analysis, item evaluating using factor loading resulted in the retention of 25 consumption value items loading on seven factors, four health motivation items loading one factor, six health concern items loading on one factor, and four food involvement items loading on one factor with an internal consistency. Results of stepwise regression found that social value-I, emotional, functional, epistemic, and conditional values among consumption value determined the purchasing intention of healthy functional food. Results of hierarchical regression showed that health concern had a positive effect on the relationship between social value-I and purchasing intention of healthy functional food.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.395-400
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• 2012

In this study, we analyzed the database for items reported to Korea Food and Drug Administration as for manufactured health/functional food during 2010. There were 183 health functional food products manufactured in domestic having over 2 functional ingredients (hereinafter, combinational health functional food) among total 7319 products. Among 183 products, there were 177 products having over two kinds of functional ingredient and 6 products were over 3 ingredients. The most commonly used functional ingredients in the combinational health functional food were Garcinia cambogia extracts which were used in 41 products, Octacosanol and Saw Palmetto extract. When we searched the safety information for the pair of ingredients used in combinational health functional food using several database, there were no reports for safety concern. However, as there are still safety concerns when intake various functional ingredients at once, we suggested to enforce the reporting system of adverse event in order to strength safety management of health functional food. With these complement, the safety management of health functional food might be achieved including a combinational products.

• The Journal of the Convergence on Culture Technology
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• v.8 no.5
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• pp.137-145
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• 2022

This study attempted to examine the subjectivity of consumers of the MZ generation in their 20s on health functional foods, which have recently emerged as hot consumption items. A study was conducted using the Q methodology to examine the characteristics, meanings, and values of the younger generation in the health functional food market represented by red ginseng, vitamins, and probiotics. Using the QUANL analysis program, a total of 37 Q samples and 30 P samples were used in the study, and three types with unique tendencies were found. The first type discovered through this was named "YubiMuhwan(Forewarned, forearmed; 有備無患)", the second type was "Bansinbanui(half confident; 半信半疑)", and the third type was called "Silsagushi(empirical tradition; 實事求是)". Reflecting these attributes, various strategic ideas were presented for the classification of new characteristics and consumers in the health functional food market and promotion of sales.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.410-417
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• 2010

Various functional foods, marketing health and functional effects, have been distributed in the market. These products, being in forms of foods, tablets, and capsules, are likely to be mistaken as drugs. In addition, non-experts may sell these as foods, or use these for therapy. Efforts for creating health food regulations or building regulatory system for improving the current status of functional foods have been made, but these have not been communicated to consumers yet. As a result, problems of circulating functional foods for therapy or adding illegal medical to such products have persisted, which has become worse by internet media. The cause of this problem can be categorized into (1) product itself and (2) its use, but in either case, one possible cause is lack of communications with consumers. Potential problems that can be caused by functional foods include illegal substances, hazardous substances, allergic reactions, considerations when administered to patients, drug interactions, ingredients with purity or concentrations too low to be detected, products with metabolic activations, health risks from over- or under-dose of vitamin and minerals, and products with alkaloids. (Journal of Health Science, 56, Supplement (2010)). The reason why side effects related to functional foods have been increasing is that under-qualified functional food companies are exaggerating the functionality for marketing purposes. KFDA has been informing consumers, through its web pages, to address the above mentioned issues related to functional foods, but there still is room for improvement, to promote proper use of functional foods and avoid drug interactions. Specifically, to address these issues, institutionalizing to collect information on approved products and their side effects, settling reevaluation systems, and standardizing preclinical tests and clinical tests are becoming urgent. Also to provide crucial information, unified database systems, seamlessly aggregating heterogeneous data in different domains, with user interfaces enabling effective one-stop search, are crucial.

• Bulletin of Food Technology
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• v.12 no.2
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• pp.3-9
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• 1999

최근 의학의 진보에 따라 체격이나 평균수명은 향상되었으나 다수의 사람들이 특별한 질병의 상태가 아니면서 건강하지도 않은 반쪽 건강 상태에 있으며, 암, 동맥경화, 심장질환, 고혈압, 당뇨병, 간질환 및 만성 위장병의 증가가 문제시 되고 있다. 이들 질병의 예방이 식생활과 밀접한 관련이 있다는 사실이 알려지면서 식품의 영양소와 기호성 이외에 기능성, 건강지향성을 재인식하게 되었으며, 건강한 식생활이 건강관리의 한 방법으로 자리를 차지하게 되었다. 따라서 올바른 식품과 영양에 대한 지식이 일상의 식생활에 적극적으로 반영되면서 많은 사람들이 식원병을 예방하고 건강을 유지할 수 있을 것이다. 본 보고에서는 양과 질의 측면에서 영양학적으로 우수한 특성을 갖거나 민간전승적으로 건강에 좋으며, 식품의 과학적 효과가 입증된 대표적인 농산물의 종류와 활용에 대하여 살펴보았다.

• Food Science and Industry
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• v.48 no.4
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• pp.2-3
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• 2015

• The Journal of the Korea Contents Association
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• v.17 no.2
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• pp.349-359
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• 2017

The purpose of this study is to examine the relationships between supplements knowledge and educational needs of nursing students. Data were collected through self-reported structured questionnaire using convenient sampling survey from 586 students enrolled in the nursing department from May to June, 2015. The average score of supplements knowledge and educational needs were 15.45 and 3.45 respectively. There were positive correlations between supplements knowledge and educational needs. As a result, the men's score of supplements knowledge is higher than women's according to the general characteristics of nursing students. It is necessary to develop a comprehensive program to improve for inducing the effective supplements knowledge and educational needs in nursing students.

• Journal of Nutrition and Health
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• v.45 no.6
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• pp.541-551
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• 2012

In our previous work, we reported consumers' perceptions of body shape and weight control. In an ongoing effort, we analyzed the purchasing behavior, intake patterns, future purchasing decisions, and degree of satisfaction in individuals consuming dietary formula for weight control (DF) or heath/functional foods (HFFs) by using the same survey questions. Portfolio analysis for marketing strategy was also investigated. Subjects were divided into two groups according to consumption of DF or HFF during the previous year : DF group (n = 89) and HFF group (n = 110). Average intake frequency was $1.7{\pm}0.7$ per day for HFFs and $1.5{\pm}0.9$ per day for the DF, and the most prevalent form was pill (58.2%) for HFFs and bar (42.7%) for DF. Duration of intake was $3.1{\pm}2.3$ months for HFFs versus $3.9{\pm}3.5$ months for DF. The average degree of satisfaction was $3.6{\pm}0.6$ on a 5-point scale, meaning 'relatively satisfied'. For the weight control method to be used in the future, 44.5% of the HFF group selected 'HFFs' while 47.2% of the DF group selected 'DF', showing a tendency to use the current product type in the future. The average planned period for the intake was $3.8{\pm}3.7$ months for HFFs and $3.0{\pm}2.4$ months for DF (p < 0.05). The HFF group emphasized efficacy, functional ingredients of the products, reliable products, and higher satisfaction, whereas the DF group emphasized the added materials in addition to weight control effects.

• Journal of Nutrition and Health
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• v.56 no.5
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• pp.483-495
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• 2023

Purpose: The purpose of this study was to determine whether the dietary quality of food consumed by the elderly is influenced by the consumption of healthy functional foods using Nutrition Quotients for the Elderly (NQ-E). Methods: The study subjects were 250 adults aged ≥ 65 living in Seoul or Gyeonggi-do. Those who had consumed healthy functional food for more than 2 weeks within the previous year were classified as healthy functional food consumers, and the quality of their meals was evaluated using the NQ-E. Statistical analysis was performed using SAS 9.4, and sex and age-associated differences were adjusted before comparing differences based on healthy functional food intake. Results: The average age of the study subjects was 70.8. The scores for each area and the Nutrition Quotient (NQ) score were as follows: balance 43.3 points, moderation 56.7 points, practice 65.7 points, and NQ 52.5 points. When comparing differences according to healthy functional food intake status, healthy functional food consumers had significantly higher balance and NQ scores than non-consumers. When considering each NQ item score, healthy functional food consumers had significantly higher scores than non-consumers for fruit, fish and seafood, eggs, nuts, and whole grain rice, and a higher score for effort to maintain a healthy diet. Conclusion: Dietary quality as assessed by Nutrition Quotients for the Elderly was better for healthy functional food consumers than non-consumers.

• Health Policy and Management
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• v.34 no.1
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• pp.87-93
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• 2024

Background: In recent years, studies have shown conflicting results regarding the benefits of dietary supplements in reducing healthcare expenditures. This study aimed to address this inconsistency by examining the association between supplement consumption and health expenditures using nationally representative data from the Korea Health Panel Survey (2019-2020). Methods: A 1:1 matched case-control dataset was established using propensity score matching technique based on supplement consumption. Then, total annual healthcare expenditures were compared between the two groups. In addition, a multivariate regression analysis (Proc Surveyreg) was performed to determine the association between the supplement consumption and medical costs. Results: The supplement user group spent about 1.72 million Korean won, while the non-user group spent about 1.43 million Korean won on medical services (p=0.0186). The results of multivariate regression showed that the costs were approximately 26.15% higher in the user group than in the non-user group (p=0.0004). Conclusion: Contrary to the previous studies that have shown the benefits of supplement use in reducing healthcare costs, this study showed that those who consistently consumed supplements spent more on medical services. This can be interpreted in the same context as previous studies suggesting that dietary supplement intake is a healthy behavior for managing one's health. However, we caution against drawing firm conclusions due to data limitations. Further analysis using patient-level epidemiologic data is needed.