• 대한지역사회영양학회지
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• 제8권3호
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• pp.259-269
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• 2003

The purpose of this study was to develop a nutrition education website for children, especially those around the 4th-6th grade levels. Among the already existing websites providing nutritional information for children, 7 websites with comparable amounts of information were evaluated in terms of their topics, credibility, content, ease of use, and aesthetics. In addition, a survey was conducted to assess the need for nutrition information among 305 elementary students. The food pyramid was the topic offered most often on those websites. Information on nutrients, digestion, food safety, nutrition labeling, and healthy eating habits were available on the websites. Some of those websites also provided games or quizzes to attract the children's interest. However, seine of the websites did not give any information on the person responsible for providing the information, which is most important in determining the credibility of the website. Other problems were that some information was too difficult for children, and some of the websites did not provide a way to search for information. According to the survey results, the topics that children wanted to know about were‘desirable weight’,‘cooking’,‘correct food choice’,‘weight control method’,‘calories consumed during exercise’, but, they did not have a high interest in‘asking questions’‘books with nutrition messages’,‘under weight’,‘negative effect of weight control’and‘helping hungry children’. Based on these results, we developed a new nutrition education web-site, ifood’(http: //1 ifood.or.kr). We focused on helping children develop healthy eating habits by providing information which is easy and practical for children. However, we neither included the program to assess their dietary intake, nor provided entertaining background sounds, which children like. Also, the game section is composed mainly of quizzes. Therefore, we need to further develop exciting games to teach nutrition to children. In the near future, the newly developed website should be evaluated by children regarding understandability and coverage of the contents as well as usability and design, and then revised to improve the educational effect.

• 대한지역사회영양학회지
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• 제7권4호
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• pp.585-594
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• 2002

This study examined the status of current nutrition labelling and claims for the processed foods that were purchased in the supermarket. They were assessed in the aspects of frequency and content of nutrition labelling and claims. The results are summarized as follows; The percentage of products contain the nutrition labelling or claims of processed foods of investigation were 18.7% and 18.8% respectively. In the nutrition labelling method, the format separated by expression contents with 'only liability indication nutrient'or 'liability indication nutrients plus discretion indication nutrients' were 44.7% and 43.4% respectively. In the case of type and title, 'table' and 'nutrition composition'were used most frequently, 83.9% and 83.2% respectively. And in the case of expression unit, 'per 100 g or 100 ml'was higher (56.8%) than others. Nutrition claims were divided into 'nutrition content claim'and 'comparative claim', in the former the most claim was 'containing'and in the other'more or plus'used most frequently.'Nutrient function claim'was 13.4% and 'Implied nutrient claim'was 7.3% of all the claims. Results of the evaluation of current nutrition labeling system, nutrition labelling was less advanced and variable in content and format and also the information was not easy for consumers to understand and use them. To support achievement of the nutrition label, there must be program and initiatives for better understanding and communication and guidances on food labelling and nutrition for food manufactures.

• 대한지역사회영양학회지
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• 제20권6호
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• pp.433-446
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• 2015

Objectives: This study was performed to evaluate the consumer education program for reducing sodium intake based on social cognitive theory (SCT) and investigate consumer perceptions of environmental, cognitive and behavioral factors. Methods: Consumers (n=4,439) were recruited nationwide in Korea to participate in a nutrition education program for reducing sodium intake which was targeted on senior housewives (SH), parents (P), and office workers (OW). Questions regarding main factors of SCT were asked both before and after the education program. Results: SH and P recognized external social efforts and information to reduce sodium including nutrition labeling more than OW. The main barriers to practice reducing sodium intake were limited choice of low sodium food and menu, interference with social relationship when dining with others, and limited information, knowledge and skills. SH had lower barriers to practice reducing sodium intake and OW perceived 'preference to soup or stew' and 'preference to Kimchi, salted fish and fermented sauces' as barriers more than other groups at the baseline. Less than 50% of participants knew the relationship between sodium and salt, sodium in nutrition labeling, and recommended sodium intake. In addition, OW had little knowledge for capability to reduce sodium intake and lower self-efficacy to practice compared with SH and P. After education, positive outcome expectations such as lowering blood pressure, prevention of cardiovascular disease and osteoporosis were increased and barriers to practice reducing sodium intake were decreased in all groups (p < 0.05). The knowledge for behavioral capability and self-efficacy to reduce sodium intake were also improved but OW had still lower scores compared with other groups. Conclusions: These results suggested that nutrition education programs could be an effective tool to impact general population by facilitating awareness and increased capability to reduce sodium intake.

• 대한지역사회영양학회지
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• 제1권2호
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• pp.161-177
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• 1996

This study attempts to propose a priority of national nutrition targets and strategies for health promotion by the year 2000 in Korea, as a part of the task set for national health promotion objectives and strategies. Among all of the important health issues raised, ten were chosen, nutrition was one priority area. In the first part, the current status of the nutrition-related health problems and risk factors are reviewed, in conjunction with the newly arisen health phenomena, such as changes in prevalence of lifestyle disease and causes of death, changes of food consumption patterns in our country. In the second section this study suggests six feasible national nutrition targets, eight implementing strategies and current major tasks on the basis of the assessment of present status and in consideration of the other health promotion goals and strategies, with reference to that of other developed countries. The main targets and strategies are suggested as follows ; Firstly, the national nutrition monitoring and surveillance system should be established for identifying the nutritional problems for our people, and current National Nutrition Survey is a strong need for improvement to a more comprehensive and reliable one. Secondly, effective administrative mechanism should be operation at national level for the development of nutrition policy. Ministry of Health and Welfare (MOHW) as well as local health department must be remarkably renewed and strengthened the nutrition section. And it is recommended that MOHW organize and operate “The Council of Nutrition”, in which all government authorities related with foodstuffs and nutrition would incorporated. The Council of Nutrition would act as an adjustor as well as a coordinator in nutrition related policy-making. Thirdly, healthy eating pattern will be supported by activities of introducing a nutrition labeling for providing consumers with the necessary information and skills for food selection. Fourthly, nutrition education, and nutrition intervention programs will be carried out in various settings such as health centers, schools, and clinical fields and workplace. Fifthly, the current dietary guidelines shall be continuously improved in detail, and publicly circulated to particular levels of people by age group and by health condition. And finally, researches and epidemiological studies particularly in regard to diet for development of chronic diseases are needed for more investigation and up-to-date national health and nutrition data should be collected with the support and cooperation from the various medical professional teams . (Korean J Community Nutrition 1(2) : 161-177, 1996)

• Nutritional Sciences
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• 제5권1호
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• pp.41-46
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• 2002

This study was carried out to evaluate the adequacy of serving sizes of those packaged processed foods in Korea which are designed to provids one meal or snack for one person. There is a lack of data on reference serving sizes which are essential components in the nutrition information provided on food labels. After compiling the average weight of packaged processed foods available in the market in Korea, a questionnaire was formulated to evaluate the adequacy of the serving sizes on 56 packaged processed food items of 188products using 25 female university students as a consumer group. The results showed that 65.5% of the packaged processed foods had adequate serving sizes. In general, current packaged sizes for bread and carbonated drinks were found to be too large. The proposed reference serving sizes in this research appear to be somewhat different from the ones suggested by the Korean Nutrition Society s $7^{th}$ Recommended Dietary Allowances for Koreans and by the Food and Drug Administration (USFDA) in the U.S. The serving sizes suggested by the USFDA appear to be too large for beverages and too small for snack foods when these are applied to the Korean population. It is suggested that the size of beverages in the Korean market should be reduced, and smaller sub-packets of snacks (each for one serving) should be packaged in a larger pack, for ease of use of nutrition information by consumers as well as for the reduction of food waste. In the future, other representative population groups should be included in the determination of reference serving sizes.

• Preventive Nutrition and Food Science
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• 제18권4호
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• pp.242-248
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• 2013

In recent years, manufacturers of animal-based foods with health claims have encountered difficulties in the labeling of their products because of a lack of regulation on defining the functionality of animal-based foods. Therefore, this study was conducted to establish the basic requirements for the development of a definition for functional animal-based foods by investigating consumer and industry awareness. Survey data were collected from 114 industry representatives and 1,100 consumers. The questions of the survey included items on production status and future production plans, functionality labeling, promotion plans, establishment of definition, the role of the government, consumer perception, and selection of products. The results show that both industry representatives and consumers believe that legislation and the provision of scientific evidence should be improved for the development of a functional animal-based foods market. The results obtained from this study will contribute to consumer trust by supplying correct information and can be utilized in the industry as basic data for the development of functional animal-based food products.

• 한국생활과학회지
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• 제19권1호
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• pp.167-177
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• 2010

This study examined consumer perception and use on labeling of cooking utensils made of plastic and glass to get information about improving the labeling. The data were collected from 505 adults in Seoul, Busan, Daegu, Daejeon, Incheon, and Gwangju. The data were analyzed by SPSS Windows V.14.0. Frequencies, t tests, one-way analysis of variance, and Duncan's multiple range tests were carried out. Many respondents checked off 'precautions in use' more than any other notice when they purchased the cooking utensils made of plastic and glass. Respondents were dissatisfied with the letter size and intelligibility of foreign language on the labeling. Most respondents preferred 'tag' for most cooking utensils made of plastic and glass. In addition, on necessity of precautions for each category of plastic cooking utensils, frying pans, plastic baskets, plastic water buckets, plastic seasoning bottles, the frying pan showed the highest need for 'do not place close to the fire'. Plastic cups and plastic containers showed the highest in 'whether utensils could be used in the microwave oven and accompanying precautions', and plastic cutting board showed the highest in 'matters relating to washing before use.' In the case of cooking utensils made of glass, 'precaution on shock' was the highest for glass cups and mugs and 'whether utensils could be used in the microwave oven and accompanying precautions' was the highest for glass pans, dishes and containers.

• Journal of Nutrition and Health
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• 제30권3호
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• pp.360-369
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• 1997

Food/nutrition related views, beliefs, attitudes, and behaviors were investigated for three hundred randomly selected men and women, aged 20-60 years, residing in Seoul metropolitan area. Food/nutrition views, attitudes, and beliefs were found to vary greatly between groups of different age, sex, education and income level. Adults of 20-35 years of age showed significantly less strong views about keeping traditional food habits, while exhibiting a significantly high level of acceptance towards the use of convenience foods as compared to the adults aged 36 years or older. Food safety was found to be a major concern to most of the subjects accounting 69.7% for pesticides residues in fresh produce items, 94.7% for food additives in processed food, and 56.3% for food poisoning in foods eaten outside of the home. Male adults aged 45 years or older showed a strong tendency to rely on a few promotional food products for the maintenance of their health and for them the development and implementation of a sensible feed nutritin/health education program including a way to avoid nutrition quackery might be beneficial. Eighty percent of the subjects were found to read food labels with higher rates shown among young adults and females. Due to the virtual absence of nutrition labeling however, the percentage of subjects who idicated that they are looking for the information on nutrient content was low (<10%) compared to the rates for other informations such as date of manufacture(80.2%), expiration data(55.8%), ingredients(40.9), and additives(40.9%). Ninety one percent of the subjects indicated that they would like to see the sources for nutrition label the nutritional value of the foods. The top five most frequently (68.3%), food packages(50.7%), and radio(43.3%). Health professionals such as physicians, nurses, and nutritionists/dietitians were utilized less frequently as sources of nutrition information than lay sources, with reported rate of only 38%, 22%, and 0.7%, respectively. These results collectively suggest that strategies are to be developed to provide accurate nutrition information to adults.

• 동아시아식생활학회지
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• 제25권1호
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• pp.20-29
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• 2015

This study investigated the demand of nutrition education programs among preschooler's parents. Focus group interview was conducted four times with 29 parents of preschool children. Most subjects appeared to have interest in nutrition education; 'very interested' (58.6%), 'somewhat interested' (20.7%). Sources of nutrition information were 'internet' (35.1%), 'books' (21.6%), 'newspaper or magazines' (13.5%), 'family or relatives' (13.5%), 'media' (8.1%), 'preschool' (5.4%) and 'hospital or public health center' (2.7%) in order. The most frequently mentioned health problems related to dietary behavior were atopy and obesity. Major concerns for children's dietary behavior was picky eating habits, and having questions for how to deal with this problem. Most subjects had trouble with obtaining an adequate amount of dietary supplements for their children. Nutrition education for parents about food labeling and information on processed foods was in demand. Preferred methods of nutrition education for children were playing games with stickers, gardening vegetables, and participating in cooking. Attitudes toward computer-assisted education materials, one of the methods of nutrition education, appeared to be ambivalent. Some preschool parents showed negative attitudes towards exposing their children to electronic devices at an early age, whereas others showed positive attitudes. Subjects were interested in meal-planning and ways to balance nutrients for their child. Parents preferred attending professional lectures to receive reading materials or searching websites as an adult nutrition education method. Results of this study have implications on providing basic information for developing nutrition education programs for preschoolers and their parents. Future research should focus on developing nutrition education programs for both preschools and the home.

• 한국식생활문화학회지
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• 제26권4호
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• pp.331-343
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• 2011

A survey of consumer awareness and attitudes was conducted about genetically modified (GM) foods and the labeling regulations. The questionnaires were distributed to 4,620 consumers who lived in a variety of areas in Korea, and 4,076 people responded. The consumers were asked about knowledge, labeling information, and the source of obtaining information about GM foods. More than 11.5% of the consumers had never heard about GM foods and 86.9% of consumers had less than a normal level of knowledge about GM foods. No statistically significant relationship was found between genders, but the teachers group had moderate knowledge (p<0.001). In total, 28.4% of consumers did not know the GMO labeling regulations. They answered that the reason to buy GM food was do not know>nothing wrong>create benefit>think as safe>inexpensive. The answers to the question of what was the first benefit were: solve food shortage>functional and nutritious food>cultivate in bad condition>nothing>various cultivars. They answered that the worst factor was the next generation effect>environmental disruption. Regarding the development of GM food in Korea, males answered do not know>stronglyrecommend>defer>strongly suppress. Female answered: don't know>defer>strongly recommend>strongly suppress. More than half of the respondents did not have much information about GM foods; 88.3% of respondents answered they did not have educational experience about GM food.