• The Korean Journal of Community Living Science
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• v.21 no.4
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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.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.492-500
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• 2010

This study conducted a questionnaire survey of 482 male and female second graders in middle schools located in Cheongju, Chungcheongbukdo. This study lays its purpose on establishing the nutrition facts labeling system by understanding eating habits and analyzing the actual state of reading nutrition facts labels and degrees of understanding them among middle school students, and helping them to engage in right food purchasing activities and through it result in developing sound eating habits by providing them with basic material to be employed to actively utilize nutrition facts for choosing and buying healthy foods. As a result of surveying regarding the actual state of reading food labels, regarding degrees of recognition of food labels, it was revealed that 91.1% of female students recognized them, while 42.1% of male students did not recognize them, indicating lower levels of recognition among the male group. Regarding reasons for not checking food labels, 49.2% indicated habitual purchasing, followed by poor contents in the label(20.2%), ununderstandable contents(17.7%), and the lower reliability of the contents(6.9%). As a result of surveying regarding the actual state of reading nutrition facts labels, in recognition of nutrition facts labels, female rather than male students showed higher degrees of recognition, and degrees of recognition were found to differ according to parents' total income and mothers' educational attainments.

• Journal of Nutrition and Health
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• v.30 no.6
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• pp.679-689
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• 1997

Nutrition label (NL) on the package of processed food provides consumers with a reliable and consistent source of information . It has been considered as a useful aid for food selection and a potent educational tool for nutrition in daily life. Since current nutrition labeling regulation in Korea does not define a format for presenting nutrition information a wide variety of NL format exists in the markers created by individual manufacturers. Development of standard NL format and its registration remain to be the work for the professionals and government officials. However the acceptance and evaluation of NL by the consumers is a very important and necessary process in the development of NL formats. In this study four different formats A, B, C, D were formulated based on currently circulating labels and new U.S.NL. Subjects used for evaluation of these formats were middle -aged highly educated housewives, who and the potential users of NL. Major parameters observed through the questionnare were their nutritional knowledge of RDA, ability of IC(Information Comparison) and CA (Comprehension and Application of informed nutrient contents), as well as their preference to the different formats. The results are summarized as follows. 1) Of the 178 subjects , 89.9% of the middleaged housewives were college graduates. Their nutrition knowledge of RDA were relatively satisfactory showing over 80% correlation on the basic concepts and unit while for numerical value less than 50% correct answer. 2) IC test scores were significantly different among the formats showing the highest values for format A and B which are presented as absolute value and % RDA, respectively. Format C presented as serving size(number of products) showed the lowest score. CA scores were also significantly different, though the increased load of information did not facilitate to increase the consumers comprehension. 3) RDA knowledge test scores and the scores of IA and CA were correlated in format A and D but not in format B and C suggesting % RDA presentation would be more acceptable to the less educated group. 4) For the preference in the aspects of easiness and time-saving format A was the best one then format D supporting the result of IC and CA test. The results of the present study indicate the most useful and preferred format is the simplest format presented as absolute value without RDA, . The secondly preferred format is the new NL format of the US with much information .

• The Korean Journal of Community Living Science
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• v.24 no.3
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• pp.327-342
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• 2013

The purposes of this study were to explore consumer preference for the types of nutrition label of cereal products and to identify some influencing factors on purchase intention and choice probability of nutrition-labeled products. First, most of the respondents preferred the nutrition fact panel with traffic light-GDA(TL-GDA), while the nutrition fact panel only type and the nutrition fact panel with front-of-package(FOP) type were preferred by few respondents. However, consumers evaluated higher for TL-GDA type and FOP symbol type, while the nutrition fact panel only type was evaluated much lower. Second, consumer preference for label types was partially related with 'eating breakfast' and consumer evaluations of the types of labels for the nutrition fact panel only and the nutrition fact panel with FOP were found to be significantly different by gender. Lastly, both purchase intention and choice probability for nutrition-labeled products were found to be significantly influenced by information search and product attitude. In addition, choice probability was found to be significantly influenced by individual characteristics such as gender and grade. It is necessary to find the relationship between nutrition labels and consumer response as this can help consumers make a better choice of food as well as providing some useful information on consumers to the related parties such as companies and consumer organizations.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.417-428
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• 2011

To promote use of nutrition labels, degrees of awareness, use, and satisfaction of nutrition labeling on eating-out menus were investigated by a self-recorded questionnaire from May to July 2010 in 629 participants who visited four bakery chains (n=409) and three ice-cream chains (n=220) located in Daejeon. Of the subjects 53.4% were female, 68.8% aged 20~29 years, and 59.3% visited bakery or ice-cream stores 1~3 times per month. Only 38.2% of participants had knowledge of nutrition-labeling mandates for eating-out menus, and 74.9% had seen labels before in bakery and ice-cream stores. Most subjects understood calorie amount and daily value of sodium very well, but they failed to understand the meaning of daily value. Only 21.2% of the subjects understood nutrition label information completely. Of the participants, 46.7% read nutrition labels in bakery or ice-cream stores when purchasing. Among the subjects who read the labels, 77.2% (36.1% of total subjects) referred to the label information when selecting a menu and 46.9% (21.9% of total subjects) had experienced altering their menu choice based on the information. Exactly 53.3% of subjects answered they did not read nutrition labels since they were not interested or had no time, or because the labels were not noticeable. Satisfaction of the place, timing, and format of nutrition labels at bakery and ice-cream stores fell below average overall. Many subjects wanted trans fat and cholesterol to be added to the labels. In conclusion, degrees of perception, use, and satisfaction of nutrition labels at bakery and ice-cream stores were still low. More effective publicity and consumer education about nutrition labeling will be necessary, and bakery or ice-cream companies should make efforts to improve nutrition labeling such as providing format and place.

• Korean Journal of Community Nutrition
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• v.16 no.5
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• pp.539-547
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• 2011

This study evaluated effects of food additive nutrition education on food additives-related knowledge, subjective awareness, and perception and dietary behaviors of food label use and processed-food intake. The study subjects were 5th grade students attending an elementary school in Seoul. A total of 101 subjects were assigned to either education (N = 50) or control (N = 51) group, and 3 food additive nutrition education classes were implemented to the education group. Self-administered questionnaires were collected from all the participants twice, a week before and after the nutrition education to compare the changes between two groups. The food additives-related knowledge and subjective awareness significantly improved in the education group compared to the control group. The changes in perceived harmfulness and perceived necessity for taste were also detected significantly different between the two groups, with more positive changes in the education group. Dietary behaviors of checking food labels and trying to purchase processed-foods with less food additives improved in the education group at a significant level in comparison with the control group. Additionally changes in intake frequency of several processed-food items were significantly different between the groups, again in a more positive direction in the education group. The study findings showed short-term food-additive nutrition education including hands-on activities could positively modify elementary school children's food additives-related knowledge, perception, and certain dietary behaviors, stressing better settlement of in-class nutrition education within an elementary school's education curriculum.

• Journal of the Korean Dietetic Association
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• v.27 no.1
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• pp.15-25
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• 2021

This study sought to analyze the need for nutritional education to enhance the selection of desirable foods by adolescents. A total of 480 high school students in Incheon were surveyed and their responses were analyzed for the recognition of nutrition labeling and their consumption of processed foods and snacks. Almost all the students (93.1%) recognized nutrition labeling, but 54.6% rarely checked the nutrition labeling. The nutrients recognized as important in the nutrition label of processed foods were total fat/saturated fat/trans fat (3.75 out of 5), calories (3.68), and sodium (3.67) in that order. The recognition of the importance of calories was significantly higher in female students compared to male students (3.78 vs. 3.58, P<0.05). The information identified as important were the date of manufacture and expiration (4.21 out of 5), price (4.14), and the nutrition label (3.15). The preference for processed foods was highest in the order of beverages (4.03 out of 5), noodles (4.02), and frozen desserts (3.97), and the preference of females for processed foods was significantly higher than males (P<0.001). The time when snacks were most frequently consumed were before going to the academy (21.0%), after school (19.4%), and after attending private institutes (15.0%). The main reasons for using processed foods as snacks were taste (44.4%), 'no time to eat a meal' (26.4%), and low price (17.7%). In conclusion, while students mostly recognized nutrition labeling, the actual usage rate was low, and snacks were selected and consumed instead of meals for reasons such as attending academic institutes after school. Thus, to encourage the choice of proper processed foods and snacks for adolescents, practical nutrition education using nutrition labeling is needed.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.72-79
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• 2017

This study was conducted to investigate the effects of a low-sodium label on acceptability and sensory attributes of a dipping sauce for fried pork cutlets. Two sauce samples, CON (normal sodium level) and LOW-Na (50% sodium level), were evaluated. Consumers (n=77) rated expectations and actual perception of overall liking, purchase intent, and intensities of saltiness, sweetness, sourness, fruit flavor, and degree of flavor balance without and with a carrier (fried pork cutlet) in blind and informed settings. In the informed test, CON labeled as Low-Na (PLACEBO) was additionally tested to examine the placebo effect of information. The low-sodium labeling significantly increased the expected liking and purchase intent, but decreased the expected saltiness. However, the label did not influence actual liking or purchase intent. A significant decrease in actual saltiness was observed only in Low-Na, not in PLACEBO, indicating the label is influential only when actual perception matched the expectation.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.376-385
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• 2011

The purpose of this study was to estimate beverage consumption frequency and determine related problems of elementary school students in Chungnam. The survey was conducted with 488 students(boys=230, girls=258) using a questionnaire. The average age of the students was 10.1 years old, thir average height and weight were 145.1 cm and 39.5 kg, respectively and the obesity index was -1.3%. The frequencies for breakfast, lunch and dinner were 5.8 times/week, 6.7 times/week and 6.4 times/week, respectively. Regarding the frequency of snacks, high response rates for 'once/day'(38.3%) and 'none' (30.5%) were observed. Nutrition label on beverages were identified rarely(39.1%), nearly never(19.7%), and never(12.9%). The choice factors in selecting beverage were taste, nutrition, and price. For the type of snack most often consumed, fruit or juice was 25.8%, snack items were 25.2%, bread was 24.8%, dairy products were 7.6%, beverages were 7.0%, noddles were 6.2%, and rice cakes were 3.5%. The kinds of favorite beverages were carbonated drinks(30.3%), functional drinks (24.4%) and milk and yoghurt(23.8%), and main reason for the choice of beverage was "it tastes good". For the point of time that students wanted to drink a beverage, "when I feel thirsty" appeared most often for dairy products and beverages and the next most frequent answer was "after exercise". Therefore it may be necessary to administer systematic nutritional education on perception on nutrition fact label of beverage. And it is thought that plan for proper beverage consumption in elementary school students may be established.

• Korean Journal of Community Nutrition
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• v.28 no.1
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• pp.38-47
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• 2023

Objectives: This study examined the association between the experience of disease management education and the use of nutrition labels according to the sociodemographic characteristics and health behaviors of people diagnosed with hypertension and diabetes living in the community. Methods: Among the participants from the Community Health Survey (2018), 74,283 individuals diagnosed with hypertension or diabetes were included in the study population. According to gender, this study evaluated nutrition label use by the experience of disease management education, individual sociodemographic characteristics, and health behavior. Finally, using multiple logistic regression analysis, the association between disease management education and nutrition labels was calculated using the odds ratio (OR) and 95% confidence interval (CI). Results: Males (24.5%) experienced more disease management education than females (22.6%). In addition, younger age, higher education level, and higher equalized personal income experienced more disease management education (P < 0.001). The educational experience rate was higher in the male subjects who did not smoke or were involved in high-risk alcohol consumption (P < 0.001). In addition, the rate of disease management education experience was significantly higher for both men and women who exercised by walking (P < 0.001). The use of nutrition labels was higher in females (9.9%) than males (5.8%), and both males and females were significantly higher in young age, high education, high income, and professional and office positions (P < 0.001). The utilization rate of nutrition labels was high in non-smoking male subjects and high-risk-drinking female subjects. In addition, the utilization rate of nutrition labels was significantly higher in males and females who exercised by walking and those who experienced disease management education (P < 0.001). After adjusting for individual sociodemographic characteristics, health behavior, and disease management education, the use of nutrition labels was high among females (OR 3.19, 95% CI 2.85-3.58), high income (Q4; OR 1.62, 95% CI 1.41-1.87, Q5; OR 1.58, 95% CI 1.37-1.84) and highly educated (high school; OR 2.87, 95% CI 2.62-3.14, above college; OR 5.60, 95% CI 5.02-6.23) while it was low in the elderly (OR 0.43, 95% CI 0.40-0.47), and economically inactive (OR 0.86, 95% CI 0.76-0.96). The use of nutrition labels was high in non-smokers (OR 1.29, 95% CI 1.13-1.48), nonhigh-risk drinkers (OR 1.22, 95% CI 1.08-1.38), and subjects who exercised walking (OR 1.44, 95% CI 1.34-1.54). There was no difference in the utilization rate of nutrition labels according to obesity, and the utilization rate of nutrition labels was significantly higher in subjects who had experienced disease education (OR 1.34, 95% CI 1.24-1.44). Conclusions: Education on the use of nutrition labels, which contributes to food selection for healthy eating, might be a tool for dietary management. Moreover, the utilization rate can be a good indicator for predicting the proportion of the population practicing the guide for disease management. Improving the utilization rate of nutrition labels through disease management education can be a useful intervention for people with chronic diseases who need healthy eating habits for disease management and preventing complications, particularly those diagnosed with hypertension and diabetes.