• Food Industry And Nutrition
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• v.8 no.2
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• pp.60-65
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• 2003

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2003.05a
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• pp.67-74
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• 2003

• The monthly packaging world
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• s.187
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• pp.126-134
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• 2008

식품의약품안전청은 어린이들이 주로 먹는 과자 등의 유통기한, 영양성분 등에 대한 정확한 제품정보를 제공하기 위하여 소포장 제품의 크기에 따라 제품명, 유통기한 등의 표시를 의무화하고 주문자상표부착(OEM) 제품에 대해 주 표시면에 OEM 제품임을 표시하는 등 현행 제도상의 일부 미비점을 개선.보완하여 소비자에게 정확한 정보를 제공하고 식품의 선택권 보장하고자 식품등의 표시기준 일부 개정했다. 본 고에서는 주요 내용과 함께 신.구조문을 비교해 살펴보도록 한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1056-1063
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• 2010

The purpose of this study is to investigate current nutrition labeling status, levels of recognition and patterns of consumption of domestically processed meat products. The survey results show that 47.4% of products (81 out of 171) were labeled with nutrition information. Where general product labeling and nutrition labeling were provided, it was read by 84.9% and 66.8% of the survey subjects, respectively. The most common reasons for not reading product labeling were 'hard to understand it' (46.2%) and 'not concerned' (30.8%). This was attributed to respondents finding it 'useless' (39.3%) and 'hard to understand the nutrition contents' (32.8%). As for the positive effect of enforcing a nutrition labeling system, 62% of respondents affirmed 'ease of selecting products which are good for health'. The reading of general product labeling showed a significant positive correlation (p<0.01) with the reading of nutrition labeling. The amount the nutrition labeling was read showed a negative correlation (p<0.05) with comprehension of the information on the nutrition labeling contained. Therefore, providing more information on the nutrition labeling for the consumers of processed meat products and also educating them more comprehensively about the nutrition, which would ultimately help them improve their dietary life, is needed.

• Journal of Nutrition and Health
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• v.43 no.2
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• pp.181-188
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• 2010

Consumer perception of processed food and restaurant food's nutrient labelling was surveyed. The subjects of this survey consisted of 1,507 parents, whose ages were 20-59 years old. The ratio of the respondents that have known nutrition labelling on processed foods was 89.8% and the ratio of whom have checked the nutrition labelling at their point of purchase was 72.3%. The nutrients which were considered important for nutrition labelling were fat (57.1%), calorie (56.3%) and sodium (49.0%). Also nutrient which were able to be recognized at a glance by the subjects were in the order of trans fat (62.1%), cholesterol (26.9%), calorie (23.9%) and sodium (21.0%). If restaurant menu's nutrient labelling be enacted, the answer rate that the menu's nutrition labelling may affect their menu choice is 90.6% of the respondents. Besides of the Fastfoods that are enforcement, restaurants of that customers want the menu to be labeled were 'pizza and chicken restaurants'. Nutrients that customers preferred to be labelled were calorie (62.0%), fat (60.3%) and sodium (50.9%).

• Food Science and Industry
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• v.44 no.1
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• pp.28-38
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• 2011

• Journal of Food Hygiene and Safety
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• v.31 no.6
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• pp.420-425
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• 2016

The present study aimed to calcium (Ca), iron (Fe) and zinc (Zn) contents were compared with reference values indicated on the nutrition label of nutrition emphasized food. Also, this paper will briefly review and evaluate what is currently known about Fe-Zn and Ca-Fe interaction. Ca, Fe or Zn-emphasized product, including cereal, snack, soy milk, chocolate product, other cocoa product, sugars product, beverage and tea were analyzed. The contents of Ca, Fe, and Zn in samples after dry-ashing were examined by ICP. The measured Ca (n = 42), Fe (n = 13), Zn (n = 6) values were ranged 87~176%, 98~167%, 98~275% of reference value indicated product, respectively. All samples were ranged more than 80% of the reference value, which were complied with food regulation. High intake of Ca has been shown to adversely affect Fe absorption and the negative effect of Fe on Zn absorption is well known. Therefore, it is important to consider Ca-Fe and Fe-Zn absorption interaction, when Ca, Fe or Zn-emphasized product produce and nutrition labeling policy should be managed regularly with continuous monitoring.

• Food Industry
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• s.124
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• pp.62-91
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• 1994

• The Journal of the Korea Contents Association
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• v.13 no.8
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• pp.450-457
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• 2013

This research was developing a mobile-based service system through which consumers can collect labeled information on processed foods. This research collected and analyzed the labeled information of processed foods sold on the market and found that they contain abstruse standards for the information of raw nutrients and additives and are not proper for our database. Thus, to offer proper consumer-oriented information, we reclassified the information according to categories such as raw materials, additives, and nutrient information based on the food information standard of the current Food Sanitation Act, and added it to the database. Using this reprocessed information, this study developed an algorithm and applied it to a mobile-based service system, which allows consumers to use information on the labels of processed foods scientifically and clearly.

• Proceedings of the Korean Nutrition Society Conference
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• 2004.05a
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• pp.232-232
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• 2004