• 대한영양사협회학술지
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• 제16권3호
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• pp.255-269
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• 2010

The purpose of this study was to investigate consumer awareness and demand related to country-of-origin labeling at restaurants, and to provide basic data to reexamine the need for current policies and to determine problems. The study found that 70% of the respondents thought that the implemented representation policy had improved food quality, and 81.3% of the respondents checked country-of-origin labeling at restaurants. In addition, 74.7% of the respondents answered that "reward for accusation" was appropriate policy. Regarding the degree of recognition of the meat importers, the respondents were well aware of the importing countries, but did not recognize the importing country of chicken. In terms of preference for meat importers, Australian beef was rated highest, but beef from the U.S. was ranked seventh. However, in preferences for pork and chicken, U.S. products were rated highest. According to the survey, in a question regarding the perception toward country-of-origin labeling, the respondents recognized that rice, beef, pork, and chicken were the targeted items. In addition, the respondents suggested that other food ingredients at restaurants should be designated as target items for country-of-origin labeling.

• Nutrition Research and Practice
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• 제6권4호
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• pp.328-333
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• 2012

This study was performed to investigate the differences in food choice, nutrition labeling perceptions, and prevalence of obesity due to meal skipping in Korean elementary school children. A national survey was performed in 2010 to collect data on food intake frequency, understanding of nutrition labeling, and body mass index from 2,335 fifth grade students in 118 elementary schools selected from 16 metropolitan local governments by stratified cluster sampling. The data were analyzed using the SAS 9.1 and SUDAAN 10.0 packages. Students who consumed three meals for 6-7 days during the past week were classified into the regular meal eating (RM) group (n = 1,476) and those who did not were placed into the meal skipping (MS) group (n = 859). The daily intake frequency of fruits, vegetables, kimchi, and milk was significantly lower in the MS group compared to that in the RM group (P < 0.001), whereas the daily intake frequency of soft drinks and instant noodles (ramyeon) was significantly higher in the MS group than that in the RM group (P < 0.05). The MS group demonstrated a significantly lower degree of understanding with regard to nutrition labeling and high calorie foods containing low nutritional value than that in the RM group. The distribution of obesity based on the percentile criteria using the Korean growth chart was different between the MS and RM groups. The MS group (8.97%) had a higher percentage of obese subjects than that in the RM group (5.38%). In conclusion, meal skipping was related to poor food choice, low perception of nutrition labeling, and a high prevalence of obesity in Korean fifth grade children.

• 한국유기농업학회지
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• 제30권3호
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• pp.335-350
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• 2022

The purpose of this study is to help operate and manage the new food period system by investigating consumer perception of sell-by-date and use-by-date, and change of purchasing and consumption period by food period label. Although they have opinions that fit the purpose of introducing the system, such as the need to introduce a use by date, extending the food intake period, and reducing food waste, they still lack an accurate understanding of the system, so education or publicity is needed. In addition, no matter what form of use by date is introduced, products with food expiration date are still likely to be returned or discarded. Therefore, it is desirable to adjust the setting criteria or safety factor for each deadline rather than changing the food period labeling method. In order to reduce consumer confusion and food waste, it is judged that the parallel marking of the sell by date and use by date is appropriate.

• 동아시아식생활학회지
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• 제19권4호
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• pp.533-543
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• 2009

The objective of this study was to compare the differences of opinion, purchasing behavior, and recognition of food labeling and nutrition labeling of frozen processed food between employees and non-employees in the frozen food industry. The results of this survey study showed that the group working in the frozen food industry had a positive opinion of frozen processed food compared to the non-employee group who was not working in the food industry. The main reason for the positive opinion of frozen processed food was because it was convenient and easy to prepare while the main concern with consuming frozen processed food was that it was bad for one's health. The most popular menu was western style. Sixty one percent of employees in the frozen food industry preferred the microwave-cooking method, while only 37.9% of non-employees preferred the microwave-cooking method followed by cooking in boiling water (27.6%). There was a significant (p<0.001) difference in the preference of cooking method between these two groups. Most of the respondents considered 'taste' as the most important factor and 32.9% of the respondents selected 'sanitation/health' as the most serious concern for the consumption of frozen processed food. Both groups checked the food & nutrition label to verify the expiration date and the presence of food additives. The non-employee group recognized the need for nutritional information on total calorie, carbohydrate, protein, fat, saturated fat, cholesterol, minerals, vitamins, sodium, and fiber on the nutrition label of frozen processed food.

• 한국식품영양과학회지
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• 제41권6호
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• pp.796-806
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• 2012

본 연구는 2009년 9월 7일부터 9월 19일 사이에 광주광역시 소재 중학교 남학생과 여학생 420명을 대상으로 중학생의 식생활태도와 영양지식의 수준별 식품표시에 대한 인식과 이용실태의 차이점을 알아보았다. 첫째, 중학생의 식생활 태도는 총 75점 만점에 평균 49.47점으로 양호한 편이었다. 성별 식생활태도는 남학생 49.78점, 여학생 49.13점으로 남학생과 여학생 간의 유의한 차이는 나타나지 않았다. 또한 학년별 식생활태도는 1학년이 50.68점, 2학년 49.49점, 3학년 48.10점으로 1학년의 식생활태도가 가장 좋은 것으로 나타났으나 유의한 차이는 없었다. 둘째, 중학생의 영양지식 정도는 총 15점 만점에 평균 10.88점으로 나타나 양호한 편이었다. 성별 영양지식의 평균은 남학생 10.65점, 여학생 11.15점으로 여학생이 남학생보다 영양지식의 수준이 높았다(p<0.01). 또한 학년별 영양지식의 평균은 1학년이 10.98점, 2학년은 10.65점, 3학년은 11.03점으로 3학년의 영양지식이 가장 높았다. 셋째, 중학생의 식품표시 확인 여부는 '확인한다'가 62.9%로 나타났다. 식품표시는 남학생보다는 여학생이 더 확인하였고, 학년별로는 2, 3학년에 비해 1학년이 더 확인하는 편이었다. 또한 식생활태도가 좋은 그룹이 유의한 차이(p<0.001)를 보이며 식품표시를 더 많이 확인하였으며, 영양지식 점수가 높은 그룹이 식품표시를 더 확인하였다. 식품표시를 확인한다고 답한 대상자들 중 가장 먼저 확인하는 식품표시 내용은 유통기한이 54.9%로 가장 많았고 제품명, 가격 순이었다. 식품표시를 확인하는 이유 역시 유통기한(제조일자)을 확인하기 위해서가 61.6%로 가장 많았고 영양성분의 정보를 얻기 위해, 보관 시 주의할 점을 알아보려고, 가격이나 중량 등을 비교하려고 순이었다. 식품표시를 확인하지 않는 이유는 아무 생각 없이 습관적으로 구매하는 편이 43.8%로 가장 많았고, 식품표시에 관심이 없기 때문 30.9%, 식품표시 내용을 이해하기 어렵기 때문이 17.3% 순으로 나타났다. 식품표시에 대한 만족도는 총점 30점 만점 중 16.20점으로 중간 정도였다. 식생활태도가 좋은 그룹은 17.54점, 중간 그룹은 16.32점, 나쁜 그룹 14.86점으로 만족 정도에 있어 그룹 간 유의한 차이(p<0.001)가 나타났다. 즉, 식생활태도가 좋은 집단의 식품 표시에 대한 만족도가 높았다. 영양지식 수준별 그룹의 만족 정도는 높은 그룹이 15.79점, 중간 그룹 16.08점, 낮은 그룹 17.08점으로 영양지식 수준이 낮은 그룹의 만족도가 영양지식 수준이 높은 그룹에 비해 높았다. 넷째, 식품과 영양표시의 내용에 대한 이해도는 총 7점 만점에 4.71점으로 높은 편이었다. 식생활태도로 분류한 그룹별 식품과 영양표시의 내용에 대한 이해도는 중간 그룹의 실제 이해도가 가장 높았고 오히려 좋은 그룹의 이해도는 세 그룹 중 가장 낮았다. 영양지식 수준으로 분류한 그룹별 식품과 영양표시의 내용에 대한 이해 정도는 영양지식 수준이 높은 집단이 높았다. 이러한 결과 중학생의 식생활태도와 영양지식 수준은 양호한 것을 알 수 있었다. 식생활태도와 영양지식 수준이 높은 집단의 식품표시에 관한 인식이 높고 식품표시를 확인하는 비율 역시 높음을 알 수 있었으나 실제로 식품과 영양표시를 이해하는 정도는 그보다 낮았다. 따라서 중학생들이 식품표시를 확인하고 구입할 수 있도록 실천위주의 교육이 필요하고, 식품표시 형식 또한 쉽게 이해할 수 있고 눈에 잘 띄는 표시기준과 표시방법을 마련하고 믿을 수 있는 식품영양표시제의 정착을 위해 정부나 관련기관, 기업, 학교의 노력이 필요하다 하겠다.

• 한국콘텐츠학회논문지
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• 제19권11호
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• pp.434-444
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• 2019

최근 증가한 알레르기 질환의 유병률은 환경 및 식생활의 방식에 영향을 받는 것으로 나타났으며, 알레르기 질환을 완화하기 하려면 평소 식생활 개선이 중요하다. 식품 영양표시는 영양정보를 제공함으로써 알레르기 질환자의 식생활 개선에 도움을 준다. 본 연구는 영양표시의 인지에 영향을 미치는 다른 요인들을 통제한 상태에서 알레르기 질환 진단 경험 여부가 식품 영양표시 인지 여부에 미치는 영향을 파악하여 지원 방향에 대한 기초자료를 제시하고자 한다. 본 연구는 2016년 국민건강영양조사 자료를 활용하였으며 알레르기 비염, 천식, 아토피 피부염으로 진단 받은 경험이 있는 성인 4,928명을 최종 대상으로 선정하였다. 이분형 로지스틱 회귀 분석 결과, 알레르기 진단 경험과 식품 영양표시에 대한 인지도는 유의한 관련이 있었으며, 진단 경험 유무로 나누어 살펴보면 거주지역, 소득수준, 주관적 건강상태, 주관적 체형인식에서 차이가 있었다. 이들의 영양표시 활용을 지원하기 위해 영양교육 및 영양표시제에 대한 정책적 제도적 지원 방안이 마련되어야 할 것이다.

• 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.

• 대한지역사회영양학회지
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• 제9권5호
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• pp.636-643
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• 2004

The purpose of this study was to investigate school dietitians' perception on nutrition labelling of processed and packaged foods in the Incheon area. This study was carried out through a self-administered questionnaire and the subjects were 203 school dietitians. The results were summarized as follows. Most of the subjects checked nutrition labeling of processed and packaged foods when they purchased these foods for school lunch. However, the main reason for their checking nutrition labeling of processed and packaged foods was not for nutrition but for food safety. There were significant differences in the subjects' understanding and trust on nutrition labeling of processed and packaged foods by employment school. The scores of the subjects' satisfaction, understanding and trust on nutrition labeling of processed and packaged foods were not high. There were significant differences in the subjects' perception and concern about content information on nutrition labeling of domestic processed and packaged foods by employment school. Most of the subjects answered that it is almost necessary or very necessary to implement nutrition labelling of processed and packaged foods. Also their most preferred method of nutrition labelling was to label nutrient content. As the most important nutrient and functional component necessary for nutrition labelling, they answered energy, mineral such as calcium and iron, protein, total fat, cholesterol, vitamin, sodium and dietary fiber in order. As the major prerequisite task for the implementation of nutrition labelling, they answered formulation of nutrition labelling-related rules, and education and motivation for consumer, Therefore, it is necessary to activate the mandatory nutrition labelling of the processed and packaged foods and to prepare its consumer education program for school dietitian.

• 한국지역사회생활과학회지
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• 제27권3호
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• pp.521-531
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• 2016

This study was conducted to measure the prevalence of food allergies among kindergarten and elementary school children and their parents' perceptions of the Food Allergen Labeling System in school food service (FALSSFS). The surveys were conducted by the parents of children in Yangsan-si, Gyeongsangnam-do, Korea. According to the results, the prevalence of food allergies among the children was 21.9% (current group 8.1% and experienced group 13.8%). The features of the food allergy of the children were as follows : The onset time of allergy was at 1-2 years for 59 children (40.7%), at 3-4 years for 41 children (28.3%), and the main symptoms of allergy were 'rash and skin hives' (47.1%) and 'itching' (30.2%). In terms of the family history, the prevalence of allergies among the mothers was the highest with a value of 31.9%. The allergenic foods were egg (14.7%), pork (11.6%), and milk (8.9%) in the order. Most of the parents had a low perception of the FALSSFS. 26.2% of the parents requested preventive education related to food allergies at school, making this the most requested item, followed by "helping students understand students with food allergies" with a value of 20.2%. The benefit of the FALSSFS was to increase the safety of school food and promote the emotional health of children with allergies.

• 대한영양사협회학술지
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• 제14권2호
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• pp.166-175
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• 2008

The effects of nutrition label education on the perception, nutrition knowledge, understanding and applicability of labeling for 81 5$^{th}$ grade students was assessed. Prior to the education, the students' purchasing behavior of processed food was assessed by self-administered questionnaires. The evaluation of subjects' perception and understanding on nutrition label was completed prior to and following four education sessions utilizing materials developed by Korea Food and Drug Administration and Korea Health Industry Development Institute. More than 90% and 15% of subjects purchased processed food weekly and daily, respectively. Considering the nutrition label became an important factor in food purchases following the education sessions. Perception of the value of nutrition label improved from 2.93 to 3.32, although the belief that nutrition labels contributed to the maintenance of good food intake was not significantly increased. The total nutrition knowledge score increased from 5.47 to 7.14 and understanding nutrients composition table was significantly improved (3.17 to 4.80). The results indicate that a school-based nutrition label education program might be an effective aid for adoption of healthier food choices by children.