• 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.

• 대한영양사협회학술지
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• 제27권3호
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• pp.179-190
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• 2021

The high caffeine intake by adolescents has been a concern. The purpose of this study was to examine the awareness and consumption of caffeine-containing foods among 443 high school students using a questionnaire. An analysis of the spending patterns of the students' weekly allowance showed that the amounts spent on purchasing caffeine-containing foods were higher for female students than male students (P <0.001). The scoring of the perception of caffeine was 3.1 out of 5, interest in the caffeine content of food was 2.6, consumption of caffeine-containing foods was 2.6, and usefulness of caffeine-containing foods was 2.7. The awareness of caffeine content in food was significantly higher in females (7.3 out of 11) than male students (6.7) (P<0.01). Approximately 59% of students perceived that the relationship between caffeine-containing foods and health, was harmful, and the experience of side effects after taking caffeine was significantly higher in female students than males. These side effects include heartburn (P<0.001), headache or dizziness (P<0.001), irregular heartbeat (P<0.05), and hands and feet shake (P<0.01). Caffeine-containing foods were purchased at convenience stores (62.1%). The factor considered when purchasing caffeine-containing foods was taste (72.2%), and the use of nutrition labeling for caffeine-containing foods scored 2.0 out of 5 points. When assessing the intake of caffeine-containing foods, the foods consumed more than once a week were in the order of coke, chocolate, chocolate milk, chocolate pie, and chocolate bars. These results suggest that it is necessary to prepare a caffeine-related nutrition guide improvement by sales management, and strengthen food labeling standards for the desirable recognition of caffeine and its safe intake by adolescents.

• 한국식품영양학회지
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• 제35권2호
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• pp.75-87
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• 2022

The purpose of this study was to identify nutrition quotient for elderly (NQ-E) and to investigate factors affecting NQ-E of the elderly using welfare center and senior citizen's center in Changwon city. A self-administered questionnaire was conducted between June 2021 and early August 2021 for 320 elderly (≥65 years, male, n=52, female, n=268). As a result of the survey, the mean NQ-E score was 61.12, which was within the medium-high grade. The scores of balance, moderation, and dietary behavior factors were within the medium-high grade, while diversity factor was within the medium-low grade. According to the results of the Pearson's correlation coefficient analysis, NQ-E showed positive correlations with the 'with family' (p<0.01), 'education level' (p<0.01), 'health functional foods consumption' (p<0.01), 'monthly household income' (p<0.05), 'nutrition education experience' (p<0.05), 'reading nutrition labeling of health functional foods' (p<0.01), 'perception of the efficacy of health functional foods' (p<0.01), and 'the number of times of leisure activities per week' (p<0.01) and negative correlations with the 'gender' (p<0.05), 'age' (p<0.01), 'smoking' (p<0.05), and 'social frailty' (p<0.01). As a result of multiple regression analysis, 'gender' (p<0.05), 'perception of the efficacy of health functional foods' (p<0.05), 'the number of times of leisure activities per week' (p<0.05), and 'social frailty' (p<0.05) were found to be factors affecting NQ-E. Based on the results of this study, customized services by characteristic, nutrition education, and counseling for the elderly should be implemented and the development of various programs and continuous support of the community are necessary so that the elderly can carry out social exchange.

• 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.

• 한국지역사회생활과학회지
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• 제26권1호
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• pp.63-74
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• 2015

A food allergy is described an adverse immunological reaction to a food item. It is increasingly common problem among infants, children, teenagers, and adults worldwide. This study examines food allergy knowledge, attitudes, practices, and health consciousness among college students studying food and nutrition and childhood education. A total of 235 food and nutrition and childhood education college students participated in the survey. According to the results, 41.3% of the respondents were aware of legal obligations associated labeling food items for food allergy; 14.0% were diagnosed with food allergy by their doctor; and 10.2% knew about food allergy symptoms. Food and nutrition students were more knowledgeable than childhood education students. The mean for food allergy attitudes was 4.22, and the score for food and nutrition students was higher than that for childhood education students. The mean for food allergy behaviors was 2.16, and the score of food and nutrition students was higher than that of childhood education students. The importance of food allergens was significantly higher than performance. These results suggest that, to improve the management of food allergies in foodservice operations, education programs regarding food allergies should be provided food and nutrition and childhood education students.

• 동아시아식생활학회지
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• 제20권4호
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• pp.628-638
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• 2010

This study examined the current status of caution labels on cooking utensils made from plastics or glass, toward suggesting improvements in labeling for consumer's safe use. Distributors were categorized into four types, plastic kitchen utensils were categorized into seven types according to usage, and glass kitchen utensils were categorized into two types. Generally, the percentage of cooking utensils made from plastics or glass that have caution labels were not high. For the types of labels on cooking utensils made from plastic and glass, stickers were the most frequently used, and of these, a high percentage scored "fair" in label perception. On the basis of these results, regulations are needed to strengthen caution labels for kitchen utensils.

• 한국식품영양학회지
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• 제32권2호
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• pp.122-132
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• 2019

The purpose of this study was to conduct a survey on coffee intake habits, preference of coffee and other beverages, and awareness of caffeine in coffee by college students in some areas of Jeonbuk province. According to the survey result, 83.9% of subjects drank coffee usually, and males (46.4%) and the females (54.2%) drank coffee at school stores and coffee shops, respectively. Companions to drink coffee with were mainly friends, and frequency of coffee intake was one to two cups daily for males and females. Males and females drank coffee at any time (60.0%) and after lunch (38.7%), respectively. Most males and females drank only coffee without snacks. Males preferred more soft drinks and sports drinks than females, but females preferred more milk and dairy products, tea, and coffee than males. Coffee was consumed most frequently, among several beverages. Reasons for drinking coffee was to prevent sleepiness (64.6%), and to enjoy its taste and aroma (38.0%) for males and females, respectively. Male (47.2%) and female (73.5%) subjects could detect caffeine, and most of them could detect caffeine in coffee. Additionally, all subjects agreed that less intake of caffeine was better for their health. Based on the survey of intake habits of coffee, the university students need nutrition education relative to labeling caffeine contents in coffee and intake of caffeine, and need to make an effort to overcome the potential damage of caffeine intake.

• Journal of Nutrition and Health
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• 제54권4호
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• pp.355-372
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• 2021

본 연구는 대구광역시 당류 섭취 저감화 정책 마련을 위한 연구의 일환으로 대구시민의 커피전문점 이용현황과 커피전문점 음료의 당류 줄이기에 대한 인식 및 행동의도에 영향을 미치는 요인을 분석하였으며, 그 결과는 다음과 같다. 조사대상자 전체 1,157명 중 남성이 49.5%, 여성이 50.5%이었으며, 연령대는 19-29세 30.8%, 30-39세 30.9%, 40-49세 38.4%였다. 전체 48.7%가 단 음식을 선호하였고, 25.9%가 평소 달게 먹었으며, 연령대가 낮을수록 단 음식 선호와 달게 먹는 비율이 높았다. 커피전문점 이용현황은 단 커피 (음료) 구입 비율은 여성과 낮은 연령대에서 높았고 (p < 0.05, p < 0.001), 커피에 시럽이나 설탕 첨가 비율은 남성과 높은 연령대에서 높았다 (p < 0.001, p < 0.01). 사이드메뉴는 여성과 30대에서 많이 구입하였으며 (p < 0.001, p < 0.05), '가끔 구입한다'가 63.4%였고, 조각케이크 구입이 62.3%로 가장 많았다. 커피전문점 음료의 당류 줄이기에 대한 인식은 일부 당류 줄이기 커피전문점에 대해 42.1%가 인지하였고, 커피전문점 음료의 당류 줄이기가 필요한 것으로 57.9%가 인식하였으며, 커피전문점에서 당류 줄이기를 고려한 음료 구매 경험은 22.3%로 낮은 수준이었다. 여성은 남성보다 당류 줄이기 고려한 음료 구매 경험 비율이 유의하게 높았고 (p < 0.05), 30대, 40대, 20대 순으로 당류 줄이기 커피전문점 인지율과 당류 줄이기 고려한 음료 구매 경험 비율이 높았다 (p < 0.01, p < 0.01). 커피전문점에서 제공하는 음료의 당류 줄이기 방법에 대해 효과성과 이용의사가 높은 방법은 '주문 시 단맛 선택 안내', '당류 저감 음료 이벤트 제공', '당류 저감 음료 개발판매'이었으며, 효과성과 이용의사가 가장 낮은 항목은 '음료 저용량 사이즈 판매'였다. 커피전문점 음료의 당류 영양표시에 대해 59.7%가 인지하였고, 커피전문점 음료의 당류 영양표시 필요성은 68.8%가 인식하고 있었다. 커피전문점에서 음료 구매 시 35.6%가 당류 영양표시를 확인하였으며, 영양표시 확인 후 당류 함량이 많은 경우 대체 구입하거나 구매하지 않는 비율은 77.2%이었다. 당류 줄이기 커피전문점에 대한 행동의도에 영향을 미치는 요인을 분석한 결과 '커피전문점 음료의 당류 줄이기 필요성 인식'과 '당류 줄이기를 고려한 음료 구매 경험'은 행동의도를 증가시키는 요인으로 '달게 먹는 식습관'은 행동의도를 감소시키는 요인으로 나타났다. 이상의 결과, 대구시 성인들의 커피전문점 음료의 당류 줄이기와 당류 영양표시에 대한 전반적인 인식과 실천은 낮은 수준이었다. 그러나 커피전문점에서 제공하는 음료의 당류 줄이기 방법 중 '주문 시 단맛 선택 안내'와 '당류 저감 음료 이벤트 제공', '당류 저감 음료 개발판매'에 대해 효과성과 이용의사가 높게 나타났으며, 향후 당류 줄이기 커피전문점에 대한 행동의도는 긍정적이었고, 커피전문점 음료의 당류 줄이기 필요성 인식은 행동의도에 가장 큰 영향을 미치는 요인으로 나타났다. 따라서 커피전문점의 음료를 통한 당류 섭취를 줄이기 위해서는 국가 차원 혹은 지자체 단위에서 지역주민들의 당류 줄이기에 대한 필요성 인식 형성과 당류 줄이기 실천 방법에 대한 성별, 연령대별 차별화된 맞춤형 교육 및 홍보가 필요하며, 커피전문점에서도 고객의 요구가 반영된 당류 저감화를 위한 노력이 수반되어야 할 것이다.

• 한국식생활문화학회지
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• 제30권1호
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• pp.20-28
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• 2015

In this study, the eating out behavior and recognition of salinity in restaurant food in Jecheon area were examined. Demographic characteristics of the subjects, eating out behavior and perception of salinity in food purchased in restaurants were surveyed. Also salinity of the high Na-containing menus were measured using salimeter. Exactly 51.6% of the study subjects usually ate out more than one to two times per week. A large percentage (88.6%) of the subjects mentioned that they ate more than half the amount of liquid in their dishes. The study participants recognized that the salt concentrations of stews, soups and noodles in their orders were high. JJamppong was recognized as the most salty among nine kinds of eating out menus, whereas mulnaengmyeon was the least. Although the recognized salt concentration of mulnaengmyeon was relatively low, this dish had the highest salinity out of nine eating out menus. Relative salinities of eating out menus were higher than absolute salinity mostly except yukgaejang. It is necessary to supply exact nutrition information and widely implement nutrition labeling. Furthermore, consumers should personally be careful to limit consuming food with high sodium levels when dining at restaurants and eat less liquid in dishes.

• Journal of Nutrition and Health
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• 제43권2호
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• pp.181-188
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• 2010

본 연구에서는 가공식품 및 외식업체 메뉴의 영양표시 시행에 대한 소비자들의 인식도를 조사하였다. 본 조사는 전국 20세~59세의 부모 1,507명을 대상으로 하여 전화면담으로 이루어졌다. 전체응답자의 89.8%가 가공식품에 영양표시가 있다는 것을 알고 있었으며, 응답자중 72.3%가 식품 구입시 영양표시를 확인하는 것으로 나타났다. 우선적으로 확인하는 영양표시 항목은 지방 (57.1%), 열량 (56.3%), 나트륨 (49.0%)이었으며, 알기 쉽고 눈에 잘 띄도록 표시되기를 원하는 항목은 트랜스지방 (62.1%), 콜레스테롤 (26.9%), 열량 (23.9%), 나트륨 (21.0%)순이었다. 외식에 영양표시를 시행할 경우 90.6%의 응답자는 영양표시가 메뉴선택에 영향을 미칠 수 있다고 응답하였다. 패스트푸드 이외에 영양표시 시행을 원하는 외식업체는 '피자 및 치킨'이 60.7%로 가장 높았다. 외식영양표시 시행 시우선적으로 표시하기를 원하는 영양성분은 열량 (62.0%), 지방 (60.3%), 나트륨 (50.9%)으로 나타났다. 본 조사결과 소비자들은 외식 영양표시 실시에 대하여 매우 호의적이며, 표시영양성분 중 열량을 가장 중요시 하는 것으로 조사되었다. 따라서 소비자가 현명하게 식품을 선택할 수 있는 제도가 마련되어야 할 필요가 있는 것으로 사료된다.