• 대한지역사회영양학회지
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• 제14권4호
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• pp.420-429
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• 2009

The purposes of this study were to investigate the perception of nutrition labeling on restaurant menus, and to analyze the differences among subject's characteristics, eating-out behaviors, and dietary attitudes. Information concerning general characteristics, health status, eating-out behaviors and dietary attitudes of subjects was collected by a structured questionnaire. From January 5th to February 27th in 2009, 406 questionnaires were completed by 157 males and 249 females. Statistical analyses were performed using by SPSS 14.0 package program. The perception of the importance of nutrition labeling was 3.89, while knowledge of whether restaurants provided sufficient nutrition information scored 2.26 indicating that being highly conscious of nutrition labeling, respondents did not view the supplied information as sufficient. Nutritional perception was greater in females and varied in both genders with age and health status. Significant differences concerning the perceptions of nutrition labeling were evident, based on eating-out behaviors and dietary attitudes. The results imply that nutrition labeling on restaurant menus should be based on consumer characteristics. Relevant nutrition labeling might help improve health by encouraging proper dietary habits and providing valuable nutritional information. Recognition of the importance of nutrition labeling and strategic implementation of labeling in menus would be prudent strategies for restaurant managers. (Korean J Community Nutrition 14(4) : 420${\sim}$429, 2009)

• 한국식품영양학회지
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• 제24권3호
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• pp.282-290
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• 2011

This study was performed to investigate the level and recognition and interest in nutrition labeling in restaurants according to consumer interest levels in health and to suggest its application to restaurant lunches. By considering various statistics and data on the frequency of reasons for dining-out, this study examined worker restaurant lunches and investigated the level of recognition of interest in nutrition labeling, the type of nutrition information that is of interest and the preferred format of labeling according to the level of interest in health. According to the results, while the frequency of dining-out by workers was high, their consideration for health and nutrition labeling in restaurants was low. However, a high percentage of consumers responded that nutrition labeling was a customer right and necessary to improve the quality of menu items as well as public health. Therefore, active promotion of nutrition labeling in the dining industry is necessary. Interest levels in additives, product origin and menu ingredients indicated in restaurant menus were higher than for nutritional information such as nutrients and calories. When the preferred format for providing nutrition information was investigated, consumers preferred information written on a menu board, and they wanted to broaden the range of information included in nutrition labeling for menu items beyond calories and nutritional facts. Based on these results, recognition of nutrition labeling in restaurants was found to below and the interest level in health was also lower than expected. However, most consumers responded that nutrition labeling was helpful in choosing menu items can be a tool for nutrition education and can play a role in improving the recognition of nutrition. Therefore, active promotion of nutrition labeling by the dining industry is necessary.

• 한국식생활문화학회지
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• 제38권6호
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• pp.373-380
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• 2023

In this study, 294 housewives in Siheung, Gyeonggi-do, were surveyed to evaluate the differences in the recognition and use of nutrition labeling according to age and to present data for nutrition education. The younger the age, the more aware the consumer was of the information on the nutrition label. Housewives who were younger than 60 years were more likely to check the nutrition labels. The lower the age, the higher the reliance on the nutritional labeling content of the food, and the higher the recognition level of nutritional labeling. It was found that the lower the age, the easier it was for the consumer to understand the nutritional labeling. Among housewives in their 30s and younger, 89.5 percent said they believed checking nutrition labels would help their health. In the younger age group knowledge and information on nutrition labeling was acquired from the internet, and in the older age group, knowledge was acquired from television, radio, and newspapers. Research conducted on housewives in other regions in the future could provide more detailed information suitable for the population of each region. This would serve as data for nutrition education on the recognition and use of nutrition labeling for a healthy diet.

• 한국생활과학회지
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• 제23권1호
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• pp.123-136
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• 2014

Bakery nutrition labeling has been implemented in the company, but most consumers have no idea about it due to lack of promotion of the product nutrition labeling information or do not have a big interest in it. As a result, various studies based on the forecast about changes in consumption patterns of the bakery market due to nutrition labeling information are needed. Especially nowadays, when buying bakery products the involvement of consumers in health and nutrition is growing. So, we need to understand that nutrition labeling information makes any causal relationship between consumer attitude and confidence, purchasing behavior in bakery products. It can be said to be a very important research. For that reason, I think this research will help to settle and activate the nutrition labeling information system for the rational purchasing decisions of consumers in the bakery market. In addition, this research could be a base material for various marketing strategies.

• 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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• 제23권1호
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• pp.94-105
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• 2017

A menu labeling initiative is a lawful regulation with an aim to promote public health by providing customers the right to make informed menu choices. As college years are a critical period in which students form dietary habits, which are sustained throughout their lives, provision of nutritional information at the university dining services is important to students' health and life. Due to the lack of research on menu labeling at university dining services, the purpose of this study was to examine college students' attitudes and motivations toward menu labeling at university dining services, as well as their use intentions toward nutrition information at university dining services. Data were collected from a self-administered survey distributed to 484 college students who had experienced university dining services. Motivations of university students toward menu labeling were categorized into 'knowledge pursuit' and 'health pursuit'. Students' attitudes toward menu labeling had a positive effect on their intention to use menu labeling at university dining services. The findings of the study indicated that female students, or those who frequently used nutrition information, tended to have higher attitudes, motivations, and use intentions toward nutrition information. The study results suggest that facilitation of healthy eating environments at university dining services by offering nutrition information, and nutrition and health education is necessary.

• 한국생활과학회지
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• 제23권3호
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• pp.453-465
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• 2014

This study surveyed 266 housewives residing in a Gyeonggi-provincial area for their dietary attitudes, dietary habits, nutrition knowledge, and application of nutrition information to daily life according to whether they use nutrition labeling. The survey on the dietary attitudes of the subjects showed that the points of "think that nutrition affects health", "quite interested in nutrition and health information", "like developing and trying new diverse recipes", and "persistently try new foods" were higher among those who check out nutrition labeling (Check group, n=112) than those who do not check out nutrition labeling (No check group, n=154). Reason for snacking, the Check group reported higher in the reasons of "for taking nutrients" but lower in the reasons of "do not eat enough meal" and "impulsively" than the No check group (p<0.01). Asked about why they check the nutrition labeling, the Check group answered "to compare products with each other" and "to purchase healthy food" whereas the No check group said "to decide whether the food is safe or not" and "to reduce body weight" (p<0.01). The Check group showed more recognition on the significance of the nutrition labeling and application to their actual daily lives than the No check group. Therefore, our results suggest that proper use of nutrition labeling is expected to improve dietary attitudes and dietary habits as well as enhance the application of nutrition information to actual daily life and promote health not only for the housewives but also for their family members as well.

• 대한지역사회영양학회지
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• 제6권3호
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• pp.361-370
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• 2001

This survey was conducted to evaluate with 457 health professionals from July, 1999 to September, 1999 the awareness of and satisfaction with the nutrition labeling system in Korea and to determine a desirable labeling system. Professors of food and nutrition and nutrition researchers in the food industry had the hightest scores on awareness of the nutrition labeling system(75.6% and 73.4%, respectively), which was significantly different from each other by occupation(p < 0.01). Frequently checked labeling information were expiration date, production date, price, and company respectively. Special nutrient food producers(56.9%), dietitians(49.3%), nurses(48.1%), researchers(42.3%) answered moderately on satisfaction with nutrition information for products, which was statistically significant(p < 0.01). This suggests that health professionals were unsatisfied with the present nutrition labeling system. In nutrition focusing statements, nutrient content claims, health claims, and working periods were significantly related with nutrition focusing statements and health claims, but not with nutrient content claims : the subject who had been working for more than 10 years and less than 5 years had positive thoughts or those matters while the subjects whose working periods were between 10 and 5 years had the lowest score. The most desirable labeling units were serving size(65.1%). Ninety two percent of the subjects wanted absolute nutrient contents in food and their percentage of the KRDA. Eight nine percent of health professionals agreed that the health claims should be used only with scientific approval by the government or food research institutions. Only 4.4% of subjects were satisfied with current regulations of health claims(p < 0.001). More studies regarding labeling units, their range and nutrient reference values are needed. The opinions of health professionals in nutrition labeling system should discussed to establish a desirable nutrition labeling system.

• 한국식품영양과학회지
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• 제27권4호
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• pp.765-774
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• 1998

This purpose of this study was to contribute to the establishment of nutriton labeling and consumer education about food label by offereing basic information. Survey was carried out by questionnaire method. Subject groups were middle and high school female teachers and they were asked questions about their utilization and satisfaction of the current food labeling system, their awareness of the nutrition labeling and its necessity, and their acceptance of the future enforcement of nutrition labeling system. Questionnaires were distributed to 500 middle school female teachers in Chungbuk and Kyoggi area. Out of 340 reports(68%) collected, 311 reports(91.5%) were analyzed using SAS computer program. Most of the respondents payed much attention to the labels of the food at the time of purchase, the degree of their satisfaction in the current food labeling system was low. Concerning the awareness on nutrition labeling, Home Economics teachers knew better than non-Home Economics whether there were the regulations of nutrition labeling in Korea or not. Ninety-six percent of respondents answered that nutrition labeling is necessary. Home Economics teachers recognized the necessity of nutrition labeling more strongly than non-Home Economics teachers. Sixty eight percent of the respondents showed positive attitude to the actuation of nutrition labeling.

• Journal of Nutrition and Health
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• 제37권5호
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• pp.394-405
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• 2004

The objective of this study is to develop a nutrition policy on food and nutrition labeling and education systems for fast food and carbonated soft drinks in Korea by identifying the fast food and soft drink use and by examining nutrition policies and labeling in Korea and other countries. Fast food is defined as food dispensed quickly at a restaurant generally offering a limited menu of inexpensive items, which may be mostly not nutritious. It is a growing component of the Korean diet, especially on children and adolescent population. Low nutrient dense beverages such as carbonated drinks are also increasing in the children and adolescent's diet in Korea and concern has been raised that these beverages may replace more nutritious beverage and provide empty calories. According to 2001 Korean national health and nutrition survey, fast food and carbonated soft drinks were most popular among 13 - 19 years old adolescents. Thirty six and 72 percent of adolescents consumed hamburger and carbonated beverage equal to or more than once a week, respectively. In United States, all processed food including soft drinks should disclose full nutrition information by nutrition labeling requirement.. Restaurant foods are not required to provide nutrition information currently, but legislation on mandatory nutrition labeling of fast foods with other restaurant foods has been proposed currently in US. The sales of foods of minimal nutritional value, such as soft drinks, in the nation's schools is regulated by the United States Department of Agriculture. Nutrition information about fast food in US has been provided by fast food companies, non-profit organizations, hospitals and government through internet, booklet and brochure, etc, but the information is available from only a few resources in Korea. This study suggests a nutrition policy on fast food and soft drink use which includes establishing mandatory nutrition labeling and developing nutrition education materials and programs by web-site, booklet and government and school programs in Korea.