• 한국생활과학회지
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• 제16권4호
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• pp.761-773
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• 2007

The study undertakes an examination of nutrition labelling system and offers a strategic framework for improvement of the system in Korean context. Thus this study includes a review of Korean current nutrition labelling system (NLS), development of a strategy or a further study for its revision of NLS, and a suggestion of revised nutrition labelling guidelines. Participants were 600 university students in Busan and were asked to fill in a questionnaire. The data collected were processed with the SPSS statistical program to produce its frequency, percentage, average, and standard deviation with One-Way Anova and Duncan Test. The findings are as follows: the levels of consumer's practical use and awareness of NLS are low, the levels of their trust and satisfaction and their necessity for NLS are low too. Consequently, the consumer's attitudes to NLS are not related to nutrition labelling method(? system).

• 대한지역사회영양학회지
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• 제9권5호
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• pp.636-643
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• 2004

The purpose of this study was to investigate school dietitians' perception on nutrition labelling of processed and packaged foods in the Incheon area. This study was carried out through a self-administered questionnaire and the subjects were 203 school dietitians. The results were summarized as follows. Most of the subjects checked nutrition labeling of processed and packaged foods when they purchased these foods for school lunch. However, the main reason for their checking nutrition labeling of processed and packaged foods was not for nutrition but for food safety. There were significant differences in the subjects' understanding and trust on nutrition labeling of processed and packaged foods by employment school. The scores of the subjects' satisfaction, understanding and trust on nutrition labeling of processed and packaged foods were not high. There were significant differences in the subjects' perception and concern about content information on nutrition labeling of domestic processed and packaged foods by employment school. Most of the subjects answered that it is almost necessary or very necessary to implement nutrition labelling of processed and packaged foods. Also their most preferred method of nutrition labelling was to label nutrient content. As the most important nutrient and functional component necessary for nutrition labelling, they answered energy, mineral such as calcium and iron, protein, total fat, cholesterol, vitamin, sodium and dietary fiber in order. As the major prerequisite task for the implementation of nutrition labelling, they answered formulation of nutrition labelling-related rules, and education and motivation for consumer, Therefore, it is necessary to activate the mandatory nutrition labelling of the processed and packaged foods and to prepare its consumer education program for school dietitian.

• 좋은식품
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• 통권173호
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• pp.112-116
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• 2003

• 좋은식품
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• 통권173호
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• pp.88-93
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• 2003

• 좋은식품
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• 통권173호
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• pp.94-98
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• 2003

• 한국식품영양학회지
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• 제29권4호
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• pp.529-537
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• 2016

The purpose of this study was to analyze University student's dietary behavior for processed foods and recognition on food nutrition labelling according to the degree of health concern. For this study, 302 University students in Gyeonggi region was surveyed by questionnaire from May in 2016 and it included the questions about general matters, dietary behavior on processed foods, and the food nutrition label system. It was analysed by SPSS win 23.0 program. And the results are as follows. According to the result of the factor analysis, the preference of processed foods were showed 3.21~3.97. There were significant differences in milk and milk products preference according to health concern (p<0.05). Also frequency of processed foods was shown significant differences in milk and milk products, noodles, beverage, and fast food (p<0.05), whereas no significant differences were found in meat products, snack, bread and frozen food (p>0.05). Also, the processed food purchase consideration according to health concern was shown significant differences in nutrition, origin, manufacturing company (p<0.05), whereas no significant differences were found in taste, price, exterior, brand, and shelf life (p>0.05). Thus, it is necessary to do continuing public relations and to provide more opportunities for nutrition education so that the University students may obtain right dietary behavior on processed foods and the system of food nutrition indication be established properly.

• Journal of Nutrition and Health
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• 제43권2호
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• pp.181-188
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• 2010

본 연구에서는 가공식품 및 외식업체 메뉴의 영양표시 시행에 대한 소비자들의 인식도를 조사하였다. 본 조사는 전국 20세~59세의 부모 1,507명을 대상으로 하여 전화면담으로 이루어졌다. 전체응답자의 89.8%가 가공식품에 영양표시가 있다는 것을 알고 있었으며, 응답자중 72.3%가 식품 구입시 영양표시를 확인하는 것으로 나타났다. 우선적으로 확인하는 영양표시 항목은 지방 (57.1%), 열량 (56.3%), 나트륨 (49.0%)이었으며, 알기 쉽고 눈에 잘 띄도록 표시되기를 원하는 항목은 트랜스지방 (62.1%), 콜레스테롤 (26.9%), 열량 (23.9%), 나트륨 (21.0%)순이었다. 외식에 영양표시를 시행할 경우 90.6%의 응답자는 영양표시가 메뉴선택에 영향을 미칠 수 있다고 응답하였다. 패스트푸드 이외에 영양표시 시행을 원하는 외식업체는 '피자 및 치킨'이 60.7%로 가장 높았다. 외식영양표시 시행 시우선적으로 표시하기를 원하는 영양성분은 열량 (62.0%), 지방 (60.3%), 나트륨 (50.9%)으로 나타났다. 본 조사결과 소비자들은 외식 영양표시 실시에 대하여 매우 호의적이며, 표시영양성분 중 열량을 가장 중요시 하는 것으로 조사되었다. 따라서 소비자가 현명하게 식품을 선택할 수 있는 제도가 마련되어야 할 필요가 있는 것으로 사료된다.

• Journal of Nutrition and Health
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• 제42권2호
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• pp.183-188
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• 2009

There has been a need to update the current Codex nutrient reference values (NRVs) which had been established following the Helsinki Consultation in 1988. The main purposes of NRVs are to help consumers compare the nutrient content of different food products and estimate the usefulness of a food product in terms of its percentage contribution to the overall healthful diets. The establishment of Codex NRVs for labelling purposes is intended to facilitate the goals of protecting consumers' health and ensuring fair practices in food trade. When revising the Codex NRVs several issues are needed to discussed, which are: 1) Consideration of population groups whether to have one set of NRVs for general population or to have several sets of NRVs for each population groups, 2) Determination of scope of nutrients such as what nutrients to include and what reference values to choose and 3) Development of principles for establishing NRVs such as the selection of suitable reference values among many including recommended intake/recommended dietary allowances, estimated average requirement and upper levels to extract NRVs. This paper will discuss the above issues and the inputs and efforts that the Korean Nutrition Society had put into to carry out the project, "International Collaboration on the Revision and Addition of the Codex Nutrient Reference Values for Food Labelling Purposes," and to ascertain relevant scientific principles and evidences that are utilized for establishment and revision of the Codex NRVs.

• 월간포장계
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• 통권207호
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• pp.45-51
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• 2010

• 월간포장계
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• 통권300호
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• pp.61-66
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• 2018