• 한국조리학회지
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• 제24권3호
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• pp.93-103
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• 2018

The purpose of this study was to investigate customer perception of food safety and food safety orientation behavior. A survey was conducted from 458 adults aged 20 and over. The results of this study showed as follows. Food safety was the most important consideration when purchasing food, followed by freshness, taste, nutrition, price, and quantity. 87.1% of respondents had more than usual concern about food safety, and women were more aware of food safety than men. The food safety information was usually acquired from the mass media (TV, radio, Internet). As for the reasons for food safety accidents, they pointed out in the order of lack of awareness of food safety, deficient sense of responsibility of the people who produce, lack of distribute and sell food products, and lack of legal system. In conclusion, it is expected that accurate information about food safety is efficiently communicated, and the government's continuous effort is needed. In addition, effective ways to inform customers of food safety should be identified. Long-term views should be considered when develope food safety related policies and food safety education.

• 한국식품영양학회지
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• 제28권1호
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• pp.24-33
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• 2015

This study examined the utilization of processed food and the recognition of food labels among 257 university students (201 females and 56 males) in Seoul and Kangwon-do. The results of the study showed that the most important considered information on food labels are shelf life, nutrition facts, and price in sequential order. Female students' recognition of nutrition facts was significantly higher than that of male students (p<0.05). Female students more attentively checked the manufacturer, origin of the products, and shelf life information on food labels than did the male students. In checking out the food labels information, the most checked items on food labels were calories, trans fatty acid and cholesterol in that order and the least checked information was the sodium contents. Among processed foods, male students' consumption was dominant in instant noodles, frozen dumplings, and canned goods, while female students had more candies/chocolates. In selecting processed foods, male students showed strong preference for cheaper and quantitative products, while female students chose more tasty, brand new, well-known brand, and products of domestic origin. Frequency of canned and frozen food consumption showed a positive correlation with BMI, while candies/chocolates showed a negative correlations with BMI. Negative correlations were found in the attitude of selecting food with longer shelf life and BMI. The results of this study suggest that university students need to be well informed to make wise food choices that contribute to a healthy diet. Additionally, food manufacturers and government authorities concerned should make certain that consumers know how to use food label information more easily and effectively through proper education.

• 동아시아식생활학회지
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• 제23권2호
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• pp.153-170
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• 2013

This study examined awareness and information acquisition behavior regarding food hygiene and safety of university students to improve safe dietary practices and to get basic information to develop educational materials for food safety. It was conducted among 276 university students of Qingdao University and Liaocheng University in Shandong province, China through a self-administered questionnaire. Data were analyzed by SPSS Windows V.19.0. To describe characteristics of the respondents, frequency distributions were used. In addition, t test, one-way analysis of variance and Duncan's multiple range tests were conducted. The results were as follows: The respondents were generally interested in food hygiene and safety. However, the level of awareness regarding the food hygiene and safety system in China was not high. Almost forty-five percent of the respondents did not think that foods produced and distributed in China were safe. For the reasons for their distrust, most of the students replied that they did not trust the safety 'because of distrust for hygiene of the food process', followed by 'because of distrust for food distribution' and 'because of excess or illegal use of food additives on food process'. The respondents answered for the concern level toward food hygiene and safety foodborne disease threatened food safety the most, followed by heavy metal contamination and endocrine disruptors. The respondents acquired most information from electronic media including TV and radio. Most of the students wanted to participate in food hygiene and safety education. Finally, when they found hazardous or foreign materials in food the most frequent reaction was 'paying attention in the next purchase', followed by 'notifying others', and 'letting it go this time but never buying that product in the future'.

• 한국식생활문화학회지
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• 제28권6호
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• pp.623-630
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• 2013

The purpose of this study was to determine the differences in perception of food hygiene and interest in dietary information among university students. A total of 550 college students from Seoul and the surrounding metropolitan area participated in this questionnaire using one-to-one interviews from September 20th to 28th, 2012. Three groups were classified according to level of awareness and practice of food safety. The highest education level of food safety was in the active-practice group (69.6%), with 58.0% in the want-practice group and 24.6% in the low-practice group. There were significant differences between the awareness and practice groups in terms of importance of food safety (p<0.001). Exactly 74.3% interest in food hygiene was measured in the active-practice group. Interests in dietary and food information were different between the groups: 71.4% for the active-practice group versus 24.6% for the low-practice group (p<0.001). Low-practice group showed the lowest scores for interests in organic food, pesticide-free food, low-pesticide food, slow food, LOHAS, healthy-functional food, nutritional labels, and expiration dates. In conclusion, appropriate levels of food hygiene and food safety education should be provided by the food industry according to perception of food awareness and practice of food safety.

• 보건교육건강증진학회지
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• 제33권3호
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• pp.83-93
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• 2016

Objectives: This study aimed (1) to share findings from the U.S. on customer use of social media for information seeking and sharing about food recall risks, and (2) to discuss the implications of the findings for the context of food safety and risk communication in Korea. Methods: A cross-sectional survey was conducted with 1,026 social media users aged 18 years or older in the U.S., recruited from the Knowledge Network's nationally representative panel. Results: About 26 percent of respondents used social media either to seek or share food recall information in the past year, with social networking sites being the most popular tool. With respect to social media use for information seeking, being married, perceived risk of getting foodborne diseases, and trust in Internet were significant, positive predictors; being Whites and trust in health professionals were negative predictors. Social media use for information sharing was positively associated with education, being married, foodborne disease history, and perceived risk of foodborne diseases; Whites, income, and trust in health professionals were negative predictors. Conclusions: The study gives theoretical, methodological, and practical implications for the context of food safety and risks in Korea.

• 한국식품조리과학회지
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• 제26권3호
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• pp.229-237
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• 2010

This study was conducted to suggest potential future directions in the effective operations of food safety information on the internet. This study consisted of two sections. The first section was a survey that was performed by 186 dieticians in Daegu and Gyeongbuk area. The second section was the assessment of the quality of food safety information on the internet. 163 web sites that provided food safety information on three major searching engines using the search words 'food safety' and 'HACCP' were investigated. The trained panels evaluated the contents of the web sites using a 3-point scale assessment tool. The data collected data from the questionnaires were statistically analyzed using the SPSS package program (version 14.0). The results of this analysis were as follow. The primary purpose of internet usage by detitians was to search for information (87.2%). In addition, the detitians' satisfaction degree of food safety information on the internet was 3.17 out of 5 points. The operators of web sites that were evaluated by the researchers were business and industries (76.1%), public organizations (15.3%), and individuals (8.8%). The following four items, update of content, offer scientific basis or explanation of content, offer useful information and new informations, should be improved immediately. Among evaluation items, six items were shown to be significantly different according to the operators of web sites. The evaluation scores of web sites that were operated by public organizations were significantly higher than those of web sites operated by individuals or business and industries. In conclusion, regular and consistent qualitative evaluation of web sites is needed to improve the quality of information that is provided via the internet. In addition, web sites that provided information on food safety should be actively operated by public organizations.

• 한국컴퓨터정보학회논문지
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• 제21권1호
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• pp.101-105
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• 2016

After a weight-rate disposal system for food waste has been implemented we have to install the food waste system at all apartment. In this paper, we supplied electric energy to the food waste system using solar heat panels. The weight of the food waste is displayed on the LCD panel, and its price is calculated based on its weight. Since there would be some cases that touch-typed card can't be well recognized if it is contaminated by foreign material, we designed a recognition device by no-touch sensitive card reader to embody the food waste system. The food waste system was designed using a GUI(graphical user interface) so that users can easily understand it.

• 한국식생활문화학회지
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• 제29권3호
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• pp.259-269
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• 2014

The current study investigated the relative effects of viewing motivations on viewing preferences and viewing intentions of television food programs. Data collection was conducted by administering a survey to television food program viewers both on and offline. Viewing motivations were categorized as 'information' 'entertainment', 'pass-time', 'companionship', 'relaxation', and 'social interaction'. 'Information' and 'entertainment' proved to be the most important motivational factors affecting viewing preferences for television food programs. 'Information' and 'social interactions' were the strongest predictors of viewing intentions of television food programs. However, 'pass-time' had a negative influence on both viewing preferences and viewing intentions of television food programs. Furthermore, the results of study verified the moderating effects of food involvement in these relations.

• 대한영양사협회학술지
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• 제11권1호
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• pp.67-85
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• 2005

The study aimed to perform the qualitative analysis of food and nutrition informations offered in TV program by monitoring newscastings, health-related programs giving food and nutrition information, dramas for family, education programs for children, and information programs for elderly in major TV broadcasting station(KBS, MBC, SBS, EBS). In this study, statistical analysis were done for numbers of information items related to health or food and nutrition informations. Duration of program the main, subject, sources, evaluation criteria of the contents. Results of qualitative monitoring for TV program are as follows. For health-related informations major propotions of subjects for the newscastings were about diseases. Those for health information programs were about foods. Those for children-education programs were about groceries. Those for seniors’ information programs were about eating habits. The analysis of food and nutrition information sources for most of programs were interviews with specialist and normal person, and on-the-spot-investingations. For food and nutrition informations those were evaluated as inappropriate, the propotion of news was increased to 72.2% in 2003 from 49.3% in 2002. For health information programs, it was increased to 67.7% in 2003 from 54.0% in 2002. But, in drama the propotion of inappropriate scenes were decreased to 16.2% in 2003 from 63.2% in 2002. In children-education programs, it was 40.0%. In seniors’ information programs, it was 17.9% in 2002. The propotion of cases that the quantity of foods is inappropriate in the food scene of serial drama, decreased to 15.8% in 2003 from 28.6% in 2002. The rate of drinking scenes increased to 11.5% from 10.7%. The rate of smoking scenes decreased to 0.2% from 1.6% due to the broadcasting self-regulation of smoking scenes in dramas. In the newscatings and information programs, reasons of being evaluated as inappropriate was that they didn’t have any practical suggestions and proper intakes. There were also insufficient explanation for technical terminology, different comparison standard of nutritive value, and exaggeration for physiological effect of food. The drama contained a lot of unnecessary scenes of alcohol drinking, coffee drinking, midnight meal, and had more quantity of foods than the quantity needed for persons to the scene. As the result of this study, the rate of food and nutrition information were high, but the rate of information which was evaluate as appropriate was not sufficient. There are need to improve contents of information and to moniter the contents for consumer.

• 한국HCI학회논문지
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• 제4권1호
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• pp.29-34
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• 2009

식문화는 과학과 기술의 발전에 밀접한 관계를 갖고 변화해 왔다. 냉동 기술의 발전과 운송기술의 발전은 날생선 요리를 사막 한가운데서 까지도 먹을 수 있게 했다. 근래에는 정보 기술의 접목으로 음식 재료, 신선도, 만든이, 음식 이력 과 같은 다양한 정보와 서비스를 제공하고 있다. 이러한 정보기술을 활용한 다양한 서비스를 제공하기 위해서는 정보기술과 식문화의 접목을 위한 식문화 정보체계가 필요하다. 본 연구에서는 식문화와 정보기술의 효과적인 접목을 위한 첫 번째 단계로 식문화의 정황을 정의 하고 이들의 요소와 관계를 도출 하고자 한다. 본 연구는식문화를 음식과 사람 그리고 사람과 사람의 매개체로 보고 이들 간의 관계를 중심으로 해석 하였다. 조사대상은 중국남방의 대표적 음식중 하나인 '얌차'를 선정하였고 중국 광저우 미술대학 학생들과 같이 진행한 조사결과를 활용하였다.