• Journal of Nutrition and Health
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• v.51 no.2
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• pp.177-185
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• 2018

Purpose: This study analyzed the perception and importance of country-of-origin labeling at restaurants in 500 college students in Jeju surveyed from April 15 to May 5, 2016 with the aim of providing basic data. A total of 465 questionnaires out of 500 were used as base data for this study. Methods: The data were analyzed using descriptive analysis, ${\chi}^2-test$, and t-test using the SPSS Win program (version 21.0). Results: Regarding food safety-related dietary behaviors, average score was 3.65 points (out of 5), and 'put the food in a refrigerator or freezer immediately (4.07)' showed the highest score, whereas 'cool rapidly hot food prior to putting it in the refrigerator (3.08)' showed the lowest score. Regarding the awareness of country-of-origin labeling at restaurants, 67.5% of subjects were aware of it. With regard to dietary behavior of food safety, the high group showed a higher score than the low group (p < 0.001). Regarding reliability of the system, 4.9% of subjects indicated 'very reliable' and 45.4% 'somewhat reliable'. For perception of subject's country-of-origin labeling, the average score was 3.77 (out of 5). Regarding checking country-of-origin labeling at restaurants, 68.0% of subjects checked country-of-origin labeling, and the high group in the safety-related dietary behavior score ranking showed a higher rate (79.3%) than the low group (57.1%) (p < 0.001). With regard to importance by item, 'honest country-of-origin labeling of restaurants' showed the highest score at 4.27 (out of 5). Conclusion: It is necessary to provide continuing education for college students in order to enhance their perception of country-of-origin labeling at restaurants. Moreover, a systematic and appropriate support and control system by the government and local government needs to be developed in order to improve country-of-origin labeling at restaurants.

• Korea Trade Review
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• v.42 no.1
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• pp.99-124
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• 2017

Korea's country-of-Origin-Labeling(CoOL) system has been implemented since july 1, 1991. There is a variety of regulations and standards about the country-of-Origin-Labeling system in South Korea including the customs duty laws and foreign trade laws. For this reason, parties interested may find it difficult to operate the CoOL system, and furthermore, failing to understand those regulations and standards clearly. Therefore, we conducted a survey among parties interested and consumer to assess their level of understanding of the CoOL systems. The result of our study showed that they do not have a clear understanding of the CoOL systems. Due to a lack of sufficient understanding of the system possibly leading to violations of Country-of- Origin labeling(CoOL) regulations and standards, it is essential to consider an innovative and practical solution to resolving this issue.

• Korean Deer Journal
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• v.7 no.2 s.40
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• pp.108-111
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• 2002

• Culinary science and hospitality research
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• v.22 no.4
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• pp.37-50
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• 2016

This study aims to examine the effect that the degree of knowledge about country-of-origin labeling on country-of-origin labeling work performance, which is a culinary staff task. This study is also intended to analyze differences in knowledge depending on hours of origin labeling education, and the moderating effect of education hours in the relationship between knowledge and performance. This study targeted culinary staff members working in ten five-star hotels in Seoul. A total of 205 self-administered questionnaires were distributed from November 14th to 27th, 2014, and 240 questionnaires(98.4%) were used for analysis after the exclusion of 4 with unreliable responses. Based on the data collected, frequency analysis, reliability test, exploratory factor analysis, simple regression analysis, t-test and moderating regression analysis were conducted using SPSS 18.0 program. The study findings are as follows. Culinary staff knowledge of origin labeling had a significantly positive effect on job performance and the degree of knowledge was higher in the group that attended one to two-hour periods of education. This suggests a differences in knowledge depending on the hours of education, which then had a moderating effect on the relationship between knowledge and performance. In conclusion, in order to improve knowledge of country-of-origin labeling and the level of performance, there is a need to increase education hours and enable culinary staff memebers to learn more knowledge and apply it to actual tasks. Based on these results, the limitation of the study and the direction of future research were also discussed.

• Journal of Nutrition and Health
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• v.51 no.4
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• pp.357-367
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• 2018

Purpose: Because of recent global and domestic issues regarding the safety of food, there is growing concern over food safety and interest in the country-of-origin for food ingredients from restaurants. This study was conducted to reveal the influence of consumer level of knowledge and awareness regarding restaurants and the country-of-origin labeling. Methods: To accomplish this, a primary survey of adults aged over 20 years old was conducted to measure customers' knowledge regarding country-of-origin labeling for restaurants. Respondents were then divided into a lower group and an upper group based on their level of knowledge to evaluate significant differences between groups. A total of 437 of 460 questionnaires were analyzed. Results: The average knowledge score regarding country-of-origin labeling for restaurants was 6.3 out of 10. Additionally, there were significant differences between the lower and upper group in terms of the final education level and occupation. Conclusion: It is necessary to develop guidelines and public relations for country-of-origin labeling of restaurants.

• 베이커리
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• no.8 s.457
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• pp.48-49
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• 2006

내년 4월 1일부터 가공품 및 농산물의 원산지 표시대상이 확대되고 표시방법도 훨씬 자세해진다. 제과점의 경우 원래 식빵에만 해당됐던 농산물 원산지표시가 일반 빵, 도넛, 캔디류, 초콜릿 등으로 확대되고 표시 내용도 많아지는 탓에 제품포장과 이름표 재정비에 서둘러 나서야 할 것으로 보인다.

• The Korea Swine Journal
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• v.26 no.1 s.293
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• pp.92-95
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• 2004

• The Korea Beekeeping Bulletin
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• s.204
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• pp.1-1
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• 1997

• Monthly Korean Chicken
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• s.157
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• pp.114-120
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• 2008

• Monthly Korean Chicken
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• v.16 no.9
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• pp.93-95
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• 2010