• Journal of Nutrition and Health
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• v.41 no.8
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• pp.851-859
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• 2008

To promote the adoption of healthier eating patterns, this study was aimed to develop and evaluate alternative front of pack nutrition signposting concepts. Based on previous research, we developed two signposting concepts, Multiple Traffic Light (MTL) and Multiple Traffic Light with % Daily Value (MTL-%DV). The signposts featured three key nutrients, total sugar, saturated fat, and sodium. Actual food packaging with no front of pack signposting (NoSP) was included in the evaluation to act as a benchmark against which to compare the performance of the different signposting options. Using an interviewer administered method, we assessed the degree of understanding and time to interpret on a total of 534 subjects (194 elementary, 108 middle, and 103 high schoolers, 128 adults). In the individual product evaluations, MTL (87.0%) obtained the highest level of correct responses, followed by MTL-%DV (83.1%) and NoSP (52.2%). Except for signposting concepts, age, gender and living area were not associated with the degree of correct responses in multivariate analyses. When used to compare products with different colors of nutrient contents, correct responses were more than 90% for MTL-%DV (91.5%) and MTL (90.3%). The middle and high schoolers revealed the lower likelihood of correct response compared to the other two groups. In case of comparing products with same colors of nutrient contents, the proportion of correct responses was the highest in NoSP (90%), followed by MTL%DV (77.4%) and MTL (48.5%). In terms of time to interpret, MTL-%DV and MTL performed better than NoSP in the individual product evaluation and the comparison of two products with different colors of nutrient contents. NoSP performed the best in the comparison of two products with same colors of nutrient contents. A majority of the participants preferred MTL-%DV (78%) most and thought it the most useful in helping them make healthier food choices. Based on these findings, MTL-%DV was considered to most closely meet the objectives of the initiatives.

• Journal of Nutrition and Health
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• v.40 no.sup
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• pp.3-8
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• 2007

Sugars are a ubiquitous component of our food supply and are consumed as a naturally occurring component of many foods and as additions to foods during processing, preparation, or at the table. Most fruits and dairy products are high in sugars and thus naturally occurring sugars are consumed as part of a healthy diet. Some countries developed recommended daily intake figures(daily values : DVs or guideline daily amounts: GDA) for nutrients, and some countries, but not most have developed DV/GDA for total sugars. Dietary Reference Intakes for Koreans established by the Korean Nutrition Society in 2005, did not include the reference values for total sugar or added sugar. The committee on Dietary Reference Intakes for sugar was constituted in 2006 and discussed whether to special added sugars or total sugar. Although added sugars are not chemically or physiologically different from naturally occurring sugars, many foods and beverages that are major sources of added sugars have lower micronutrient densities compared with foods and beverages that are major sources of naturally occuring sugars. But it was so hard to calculate a dietary intake of added sugar for Korean people, because there was insufficient information about contents of added sugar during processing or preparation of Korean food. Currently Korean or US food labels contain information on total sugars per serving but do not distinguish between sugars naturally present in food and added sugars. Therefore the committee decided to set the reference value for total sugar for Koreans. According to the recommended diet pattern for Koreans suggested by the Korean Nutrition Society, estimated sugar intake from the sugar containing food based on 2,000 kilocalories is 67 g or 13% of total energy. Based on the data available on risk of obesity, hypertension, hyperlipidemia, insulin resistance, and metabolic syndrome from the analysis of Korean NHANES, it was insufficient evidence to set a UL for total sugar, but tended to increase serum LDL cholesterol and obesity at over 20-25% of energy from total sugar when consumed with high carbohydrates. Therefore the committee on Dietary Reference Intakes for sugar set the Acceptable Macronutrient Distribution Range for total sugar as 10-20% of total energy intake.

• Korean Journal of Community Nutrition
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• v.25 no.4
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• pp.280-290
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• 2020

Objectives: This study investigated the menu and nutritional contents of convenience store lunchboxes, and evaluated the nutritional content by meal type, price, and store brand. Methods: In September 2019, 93 convenience store lunchboxes from the top five franchise stores were purchased. Relevant information on price, food weight, food ingredients, cooking methods, and nutrition labeling were subsequently collected. Nutritional content was evaluated based on the daily value (DV) and Index of Nutritional Quality (INQ), and energy contribution of carbohydrate, protein, fat, saturated fat and sugar was compared with the recommended range. Results: Most lunchboxes included the food groups; grains/starches, meats/fish/eggs/legumes, and vegetables. However, none provided fruits, and only a few lunchboxes provided milk/milk products. Stir-frying, deep-frying, and pan-frying were the most frequent methods of cooking. The average energy content of the lunchboxes was 736.6 kcal, whereas the average contents of protein, fat and saturated fat were higher than 40% of the DV, and sodium content was 66.8% of the DV. The contents of most nutrients in traditional type lunchboxes were higher, as compared to nutrients in onedish type lunchboxes. Considering pricing of lunchboxes, protein and sodium contents were higher in the higher-priced lunchboxes as compared to lower-priced lunchboxes, but there were no differences in the INQs. The contents of energy, protein, fat, saturated fat, and cholesterol significantly differed by brand. Conclusions: Our results indicate that convenience store lunchboxes contain high levels of protein, fat, saturated fat, and sodium. The nutritional contents differed by meal type, price, and store brand, and higher price did not imply higher nutritional quality. We propose the need to educate consumers to check nutrition labels and purchase appropriate lunchboxes. Manufacturers also need to make efforts to reduce the amounts of fat, saturated fat, and sodium, and not provide protein in excess.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.313-319
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• 2022

This study was performed to analyze the nutritional contents (calories, carbohydrate, protein, fat, sugar, sodium and potassium) of home meal replacements (HMRs) and assess the total nutritional value of these meals. The energy, carbohydrate and sodium contents were highest in fried rice, and the percentage of the daily value (%DV) was also higher than 50%. In all HMRs, the sodium Index of Nutritional Qualities (INQs) was higher than one, but all sugar INQs were lower than one. Most of the energy contribution of the carbohydrates in fried rice, spaghetti and tteokbokki exceeded the recommended range, whereas protein and fat values were mostly under the recommended range in one-dish type lunchboxes and tteokbokki respectively. When applying the nutritional labeling requirements for food, a difference of 31% above or below the labeling standard indicates that continuous monitoring is needed. These results suggest that HMRs contain high levels of sodium and appear to be nutritionally imbalanced in part.

• Journal of dental hygiene science
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• v.16 no.6
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• pp.464-471
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• 2016

The purpose of this study was to provide information on the labeling of nutritional components on beverages to aid in nutrition education and oral health promotion. The study was conducted to evaluate nutritional effects and risk factors associated with the consumption of different beverages with respect to oral health. A total of 52 products from seven different types of beverages were analyzed for their nutrient content, sugar content, and pH. The sugar content per serving size, based on the nutrition labeling of beverages, was highest for the milk beverages, at 26.6 g, and lowest for the teas, at 13.0 g. According to the recommendation of the World Health Organization (WHO), beverages should contain less than 10% (50 g) total sugars. Our assessment revealed that total sugars in and carbonated beverages were 53.2% and 50.0% of daily value, respectively. Therefore, the milk and carbonated beverages contained more than 50% sugars per serving size, exceeding the recommendation of WHO. The pH of the beverages, from the most acidic to the least acidic were: carbonated beverages, pH 3.0; fruit and vegetable beverages, pH 3.1; mixed beverages, pH 3.6; fruit and vegetable juices, pH 3.7; teas, pH 4.7; coffees, pH 6.6; and milk beverages, pH 6.8. The intake of acidic and sweetened beverages could potentially cause dental caries and erosion. Therefore, the results of this study could be used by oral health care professionals to counsel their patients by providing relevant information on the possibility of oral disease caused by consumption of commercial beverages.