• 식품과학과 산업
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• 제44권1호
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• pp.21-27
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• 2011

• Safe Food
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• 제3권3호
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• pp.11-18
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• 2008

• 한국조리학회지
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• 제13권3호
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• pp.317-327
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• 2007

The purpose of this study was to explore the relationship between the food safety-oriented policy and the survey on its effect in foodservice industry. The current thesis was based on the questionnaire survey conducted between January and March 2006 for seven food service companies. 240 questionnaires were distributed to each of the selected restaurants, from which a total of 200 questionnaires were collected. The results of this study were analyzed with the frequency analysis, correlative analysis and regression analysis using the SPSS 12.0 package program. The results of the test of hypotheses can be summarized as follows. We find that, as for food safety-oriented policy factors, there is a significant relationship among the survey factors including customer satisfaction, cost reduction, customer prior occupation, accident prevention and suitable relation. The current analysis exhibits favorable results in the food safety-oriented policy and the survey factors. Thus, foodservice management needs to employ food safety-oriented policy aggressively.

• 식품산업과 영양
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• 제20권2호
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• pp.6-7
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• 2015

• 식품과학과 산업
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• 제49권2호
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• pp.2-7
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• 2016

• 식품과학과 산업
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• 제48권4호
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• pp.2-3
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• 2015

• Journal of Nutrition and Health
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• 제46권4호
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• pp.382-390
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• 2013

This study was designed to investigate the amount of free sugar according to each beverage category in coffee and beverage stores. The groups were categorized as 15 groups based on the kind of beverage material. The beverage groups contributing to total sugar per 100 mL were milk + syrup or powder, hot (12.9 g), ade (12.6 g), milk + syrup or powder + crushed ice (11.9 g), and espresso shot + milk + syrup + crushed ice (11.4 g). The beverage groups contributing to free sugar per 100 mL were ade (12.6 g), milk + syrup or powder + crushed ice (10.8 g), espresso shot + milk + syrup + crushed ice (10.3 g), and milk + syrup or powder, hot (9.7 g). The beverage groups contributing to total sugar (energy) per portion size were milk + syrup or powder + crushed ice 56.6 g (332.3 kcal), espresso shot + milk + syrup + crushed ice 49.3 g (333.4 kcal), milk + syrup or powder, hot 46.3 g (372.1 kcal), and milk + syrup or powder, ice 38.1 g (325.9 kcal). The beverage groups contributing to free sugar per portion size were milk + syrup or powder + crushed ice 51.2 g, espresso shot + milk + syrup + crushed ice 44.9 g, ade 37.1 g, milk + syrup or powder, hot 34.6 g, and milk + syrup or powder, ice 30.1 g. The percent of average free sugar per portion size of the WHO recommendation (free sugars <10% of total energy; <50 g/2,000 kcal) was milk + syrup or powder + crushed ice 102.4%, espresso shot + milk + syrup + crushed ice 89.8%, ade 74.1%, and milk + syrup or powder, hot 69.2%. The proportion of beverage in excess of WHO recommendation per portion size was 14.6% in espresso shot + milk + syrup + crushed ice, 22.7% in ade, and 10.9% in milk + syrup or powder, hot. Therefore, in coffee and beverage stores, menu development with reduced sugar content is needed, and nutrition information should be provided through sugar nutrition labeling.

• 보건교육건강증진학회지
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• 제33권4호
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• pp.35-46
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• 2016

Objectives: The purposes of this study are to refer existing and past domestic and foreign policies and to establish a comprehensive plan to reduce sugar consumption and utilize it as fundamental data to establish and implement relevant policies. Methods: Korean government analyzed domestic and foreign policies and average sugar intake to develop draft of sugar intake reduction plan. Based on the plan, objectives, sections and agendas of the plan were set after taking into account of their feasibility. Results: The policy has three directions: to help sugar intake reduction in all population groups, to create an environment which helps people to make informed decision on lower sugar choices and to lay scientific and statistical foundation for sugar intake reduction plan. The goal is to restrict average sugar intake from processed food to less than 10% of total energy intake per day. Three core strategies are to help reduce intakes of sugar in all population groups, to create an environment which helps people to make informed decision on lower sugar choices and to lay a foundation for sugar intake reduction plan. Each strategies has 2~4 projects. Conclusions: This study is expected to serve as a catalyst for carrying out the first phase of sugar intake reduction plan to help reduce sugar consumption.

• 한국콘텐츠학회논문지
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• 제15권11호
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• pp.386-396
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• 2015

본 연구의 목적은 불량식품 근절정책의 효과성에 영향을 미치는 요인들을 소비자들의 인식을 중심으로 분석하는 것이다. 이를 위해 문화체육관광부와 식품의약품안전처가 공동으로 조사한 '불량식품 근절 추진 공감도 여론조사' 데이터를 활용하여 서열로짓분석을 하였다. 그 분석 결과, 정책인지도는 불량식품 근절정책의 효과성에 양(+)의 효과를 나타내어, 정부가 추진하는 불량식품 근절정책을 잘 알고 있을수록 그 효과성을 높게 인식하였다. 다음으로 신뢰도 불량식품 근절정책의 효과성에 양(+)의 효과를 나타냈는데, 정부기관이 제공하는 정보를 더 신뢰할수록 그 정책의 효과성을 높게 인식하였다. 그리고 민감성은 불량식품 근절정책의 효과성에 음(-)의 효과를 나타내어 불량식품의 범위를 넓게 정의할수록 그 정책의 효과성을 낮게 인식하였다. 본 연구는 불량식품 근절정책의 효과성 인식을 높이기 위해서는 보다 적극적인 홍보와 정부신뢰 향상, 불량식품의 정의에 대한 사회적 합의가 필요함을 시사한다.

• 식품과학과 산업
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• 제50권2호
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• pp.98-109
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• 2017

he safety and quality of the food supply are governed by a complex system and food safety management is one of the most important tasks of every government and government agency. Different types of policies have been developed and emplyed to address current and upcoming challegnes. In many counties including South Korea, much effort has been made to reform food safety system including organizational transformation and policy change. Food safety agencies including their history in four countries -U.S., England, Japan, and EU- are reviewd and major policies which have been recently employed by thses four contries are also examined. Additionally, the report of EU food safety and nutiriton in 2050 is introduced and scenarios of future change and policy responses in the report are exmained. Lastly, insight into this issue is given based on review of organizational transformation and major policies in four countries.