• 한국식생활문화학회지
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• 제32권3호
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• pp.244-257
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• 2017

Nutrition labeling can provide information in order for people to select products suitable for their own health, and sodium content labeling for processed foods is important since sodium is one of the main causes of cardiac diseases. This study had carried out to propose the desirable sodium content labeling by conducting surveys on the awareness of sodium content in processed foods, understanding of sodium content labeling, and requirements for new sodium comparative claims. The survey period was from 12th of September, 2016 through the 24th, during which a self-administered questionnaire survey was given to 1,003 persons through demographic quota sampling by age and region. As a result of the survey, 66.0% of respondents assuring nutrition labeling answered they check sodium content labeling, whereas 83.2% were aware of excessive intake of sodium having a negative effect on health. Exactly 49.9% of respondents answered that the current system for nutrition labeling on processed foods does not help one to understand the content of sodium, whereas 72.9% answered they wanted to compare sodium contents with those of other products when buying or taking processed foods. As 92.5% cited the importance of sodium comparative claims made by processed foods, preparation of a new system for food labeling should be considered by which consumers can easily compare sodium contents with those of other similar products.

• 동아시아식생활학회지
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• 제24권5호
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• pp.544-551
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• 2014

This study investigated customer perception of nutrition labeling at fast-food restaurants in Korea. Five hundred and fourteen customers with previous experience at fast-food restaurants were surveyed in July 2012 in Korea. A total of 502 completed questionnaires were analyzed (98.0%). The questionnaires asked about the general characteristics of the subjects, their perceptions and opinions of nutrition labeling at fast-food restaurants, any nutrients they would like to see included in nutrition labels, and their preferred nutrition labeling methods at fast-food restaurants. Of the respondents, 59.4% were male and 40.6% were female; 42.4% indicated that they eat at fast-food restaurants two to three times a month. Half of respondents (54.2%) knew of nutrition labeling of fast-food restaurants, with females being more aware than males. Males trusted nutrition labeling at fast-food restaurants more than females did, and more males than females responded that nutrition labeling helps when selecting healthy menu items. As for satisfaction with nutrition labeling at fast-food restaurants, males were more satisfied than females, and customers between 30 and 39 years old showed the highest rates of satisfaction. Calories was the criterion that most respondents (66.3%) wished to pre-displayed, followed by sodium and trans fat levels. Respondents mostly preferred nutrition labels at fast-food restaurants to be in the form of symbolic icons (36.5%). The results of this study can help shape the application of nutrition labeling at fast-food restaurants and can be used to help establish guidelines for nutritional education for customers in Korea.

• 한국생활과학회지
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• 제19권1호
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• pp.179-189
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• 2010

The purpose of this study was to investigate intakes of processed food and use and understanding of food labeling by middle school students in the Chonbuk area. Self-administered questionnaires were completed by 912 middle school students. Questionnaires included questions regarding general characteristics of the students, intakes of processed food, perception of food labeling, and knowledge of food labeling. Data were analyzed by SPSS 11.5 statistical software. Significant differences between genders were tested by the $x^2$-test and the t-test. The frequency of processed foods being consumed at least two times per day was 31.0%, once a day was 30.5%, once a week was 26.0%, and eating rarely was 12.5%. Most frequently consumed processed foods were milk and milk products, bread and biscuits, and candy and chocolates. When the subjects bought processed foods, they read the general facts 3.1 out of 5.0 points, where the scores for females (3.2) were higher than the males (3.0) at p<.001. The subjects read the nutrition facts 2.7 out of the 5.0 points, and the scores of the females (3.0) were again higher than the males (2.5) at p<.001. The subjects recognized the necessity of general facts(3.5) and nutrition facts(3.4) of food labeling, but, only 33.9% of the subjects had received food labeling education. The accuracy rate of the food labeling knowledge of the subjects was not high, the accuracy rate ranged from 19.3% to 76.8%. Therefore, it is necessary to develop school programs for middle school students to provide education on processed foods, food labeling, general facts and nutrition facts.

• 대한지역사회영양학회지
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• 제23권2호
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• pp.116-127
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• 2018

Objectives: The purpose of this study was to examine the coverage of the current mandatory nutrition labeling system on the nutrient intake of Koreans. Methods: KNHANES dietary intake data (2013) of 7,242 subjects were used in the analysis. KNHANES dietary intake data were collected by a 24-hour recall method by trained dietitians. For analysis, all food items consumed by the subjects were classified into two groups (foods with mandatory labeling and other foods). In the next step, all food items were reclassified into four groups according to the food type and nutrition labeling regulations: raw material food, processed food of raw material characteristics, processed foods without mandatory labeling, and processed foods with mandatory labeling. The intake of energy and five nutrients (carbohydrate, protein, fat, saturated fat, and sodium) of subjects from each food group were analyzed to determine the coverage of the mandatory nutrition labeling system among the total nutrient intake of Koreans. Results: The average intake of foods with mandatory labeling were 384g/day, which was approximately one quarter of the total daily food intake (1,544 g/day). The proportion of energy and five nutrients intake from foods with mandatory labeling was 18.1%~47.4%. The average food intake from the 4 food groups were 745 g/day (48.3%) for the raw food materials, 54 g/day (3.5%) for the processed food of raw material characteristics, 391 g/day (25.3%) for the processed foods without mandatory labeling, and 354 g/day (22.9%) for the processed foods with mandatory labeling. Conclusions: Although nutrition labeling is a useful tool for providing nutritional information to consumers, the coverage of current mandatory nutrition labeling system on daily nutrient intake of the Korean population is not high. To encourage informed choices and improve healthy eating habits of the Korean population, the nutrition labeling system should be expanded to include more food items and foodservice menus.

• Nutrition Research and Practice
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• 제12권3호
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• pp.243-250
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• 2018

BACKGROUND/OBJECTIVES: This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. SUBJECTS/METHODS: An online survey was conducted with 1,980 parents of children aged 3-12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant. RESULTS: Low-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) (P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P < 0.01) suggests that the effect of nutrition labeling format interplays with restaurant type to jointly affect parents' food choices for their children. CONCLUSIONS: The provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants.

• 한국식품영양학회지
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• 제31권1호
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• pp.143-148
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• 2018

The objective of this study is to provide direction in the improvement of sodium labeling in an effort to reduce consumption. We surveyed confirmation and importance of food labeling and nutrition information and we also analyzed the willingness to pay on new nutrients labeling. Consumers checked the sell-by-date, product name, method of intake, but not nutritional information. They also checked for calories and carbohydrates but they were not interested in sodium, sugar, and trans fat which are health hazard nutrients. It is necessary to improve nutrition labeling, because consumers are experiencing difficulties in obtaining sodium information under the nutrition labeling system. Consumers will pay about 0.66% more if new sodium labeling is introduced. In conclusion, food labeling system can be improved by smooth and efficient access of information. for health-hazard nutritional components, such as sodium, it is important to introduce policies that reduce their intake. This can be done by providing consumers with clear and concise information. The social costs of high sodium intake could be reduced, hence improving the national health.

• 대한영양사협회학술지
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• 제26권4호
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• pp.254-268
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• 2020

This study examined the awareness, satisfaction, and usage patterns of 257 elementary school teachers for food labeling in Busan. The survey was conducted from April 15 to June 20, 2020, by questionnaires. The perception degree of food labeling was higher in female teachers than in male teachers and did not differ significantly among age groups. The score of the understanding degree was highest in their 20s and lowest in their 30s. The degree demand in their 50s was higher than in their 30s and 40s. The reliability degree in their 20s was higher than that of those in their 40s and 50s. The verification degree and satisfaction degree did not differ significantly with age or gender. The primary reason to check food labeling was 'to confirm harmful additives (31.9%)'. Among those in their 20s and 30s, the major reason for reviewing nutrition labeling was 'nutrient', while it was 'health improvement' was most important in those in their 40s and 50s. Of the subjects, 31.1% reported that the reason for the difficulty in understanding the label was 'various forms and the small letters'. The demand for the content was highest in trans fats. Apporximately 32.3% of the teachers were educated for food labeling; 42.4% of them taught food labeling, and 62.7% of them recognized the necessity of food labeling teaching. A correlation was observed between the demand for food labeling and understanding (r=0.586). Therefore, preparing education programs for teachers according to gender and age group and developing food additives-related programs will be necessary for strengthening the teachers' ability to manage their dietary life and educate students.

• 대한영양사협회학술지
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• 제24권4호
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• pp.312-329
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• 2018

This study was conducted to compare the awareness, satisfaction, and usage patterns of female-consumers for food-nutrition labeling in Busan. The survey was conducted from April 15 to June 10, 2018 by questionnaire. Degree of perception of food-nutrition labeling was higher among individuals in their 30s, 40s and 50s than those in their 20s, 60s and 70s. The score of verification degree was highest among respondents in their 40s and lowest among those in their 20s and 70s. Degree of demand of individuals in their 70s was lower than that of those in their 60s. Degree of reliability of individuals in their 30s, 40s and 50s was higher than that of those in their 20s, 60s, 70s. Satisfaction degree did not differ significantly among groups. Overall the most common reason to review food labeling was 'to confirm expiry date' (30.8%). Among those in their 20s, the main reason for reviewing nutrition labeling was 'weight control', while it was 'nutrients' among those in their 30s, 40s, 50s, and 60s, and 'health improvement' among those in their 70s. Additionally, 51.3% of the subjects reported that the major reason for difficulty understanding the labeling was 'small letter, various form'. The demand for nutrient contents was highest in sodium. Age was negatively correlated with perception of food-nutrition labeling, demand, need for education and publicity, and nutrition knowledge (P<0.01), whereas it was positively correlated with dietary attitude (P<0.01). There was a strong correlation between demand for food-nutrition labeling and the need for education and publicity regarding food-nutrition labeling (r=0.546). Therefore, education materials and improvement plans based on age should be developed and implemented to inspire individuals to choose more nutritious food and develop a healthy dietary life.

• 한국식생활문화학회지
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• 제10권3호
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• pp.175-184
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• 1995

The awareness of the nutrition labeling of 82 food producers and 668 government officials was assessed and compared, from May to June in 1994, to that of consumers. Compared to 82.4% of cosumers, 48.1% of producers and 47.8% of officials answered that nutrition labeling is necessary. 48% of producers expected a modest food price rise, but 70% thought food sales would not be affected with nutrition labeling. While being worried about the regulatory difficulties and the increased work load given the inadequate implementation of the current food labeling system due to insufficient personnel, 50.2% of officials wanted the new nutrition labeling system to be introduced within $1{\sim}2$ years. Contrary to the general dissatisfaction with the system and the lack of confidence in it on the part of consumers, producers thought that they currently provide sufficient food information for consumers, and that consumers had much confidence in it. Producers and officials were more found worried about consumers' inadequate understanding and inactive use of the system in contrast to the widespread and welcome support on the part of consumers. But it was fully agreed by all that education and awareness is crucial for the successful implementation of nutrition labeling system.

• 한국지역사회생활과학회지
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• 제21권4호
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• pp.581-593
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• 2010

This study was performed to find out the correct recognition and stabilization of the food labeling system, and the dietary behavior of college students for processed food as well as their recognition of the food labeling system as observed according to their residence type. A questionnaire was composed with three divisions containing general items, the dietary behavior for processed food and the effectiveness of the nutrition labeling system. The data was analyzed by SPSS WIN 17.0 and the results are as follows; The findings showed differences according to residence type were the intake frequency of processed food, the ways of preservation and the reasons of returning or exchange of the purchased processed food. And there was no difference in the recognition of dietary behavior for processed food and food nutrition labeling system. For overall perception of the dietary behavior and the recognition of the food labeling system, the ratio of college students who considered selection standard related to health when purchasing processed food was low. And the ratio of those who checked the label for milk and dairy products or instant food which is concerned with decomposition was high. On the contrary, the ratio of checking was relatively low for beverages, noodles and cookies. Many answered that the reason for having checked the food label was to find out the safety of the food and that of having read the nutrition label was to control weight and to check the nutrition ingredients. In general, many answered positively for the recognition and the necessity of food labeling system, but the actual practice of selecting and managing processed food was poor.