• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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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.

• Journal of the Korean Society of Food Culture
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• v.13 no.2
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• pp.119-126
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• 1998

This study was carried out to give some help for housewives recognizing the desirable purchase of processed foods and food additives. This results were abtained as follows; In case of purchase action for processed foods of housewives confirmation of manufacturing date was the highest point(4.62). When housewives bought processed foods they considered the taste of them as first, and frequencies of processed foods intake showed the ratio of 46.6%, also it was shown to be used once a week. The order for use of processed foods were milk, milk products(butter, cheese, yoghurt, lactic bacterium beverage) 40.2% >canned foods 22.6% >meat products(ham, sausage, bacon) 20.9% > jelled fish 16.3%. Most of housewives wanted to have the knowledge and information for food additives at the highest point(4.11). The interest about food additives of housewives was shown to the order of synthetic preservative 3.86 >chemical seasoning 3.74 >synthetic sweetener 3.59 >synthetic coloring agent 3.53. Also, it was shown to be thought that the hazard factors effected on food safety were agricultural chemical residue(30.9%), environmental pollution(25.2, food additives(23.0%), and microorganism contamination(20.9%).

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.29-40
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• 2015

This study analyzed purchasing characteristics of local agricultural products and processed products as well as evaluated operation programs for Changnyeon festival participants. The purchasing rates of local agricultural products and processed products at this festival were 63.6% and 49.1%, respectively, and the main purchased crops were onion (42.6%) and garlic (20.7%). Drinks (43.6%) were highly purchased processed products. The recognition (95.3%) and preferences (98.4%) for Changyeong local agricultural products were high at this festival. Subjects (72.5%) responded that public relations were effective for sale at this festival, and evaluation of the operation program for the festival was $3.51{\pm}0.74$ (total score 5 points). Satisfaction with the experience event (37.7%) and exhibition event (33.6%) were high at this festival program, whereas participants gave low rates for art exhibition and sale events of local agricultural products (16.2%), cooking education (14.7%), direct education program (12.9%), and games (12.1%). This festival was an effective means of public relations, although purchase effects were not significant. This result suggests that the festival is necessary for planning a program to increase purchasing.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.1-8
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• 2010

The purpose of this study was to analyze consumer recognition, perceived importance, and satisfaction to create a new apple processed product and to promote its consumption. Data were collected from 527 men and women living throughout Korea through a self-administrated questionnaire. Frequencies, one-way analysis of variance, and Duncan's multiple range were conducted using SPSS v. 17.0 software. Recognition of juice and drinks, milk and dairy products, apple jam, and seasoning was high, while that of the other products was low. Consumer perceived importance of products was higher than consumer satisfaction of products. Quality preservation attributes were sanitation, taste, flavor, place of origin, and convenience of purchase. Attributes for improved consumer post-purchase satisfaction after purchasing were content of apple, quality of apple, price, and certificate of quality. The attributes of content of apple and certificate of quality were statistically different by consumer age.

• Journal of the Korean Dietetic Association
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• v.27 no.1
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• pp.15-25
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• 2021

This study sought to analyze the need for nutritional education to enhance the selection of desirable foods by adolescents. A total of 480 high school students in Incheon were surveyed and their responses were analyzed for the recognition of nutrition labeling and their consumption of processed foods and snacks. Almost all the students (93.1%) recognized nutrition labeling, but 54.6% rarely checked the nutrition labeling. The nutrients recognized as important in the nutrition label of processed foods were total fat/saturated fat/trans fat (3.75 out of 5), calories (3.68), and sodium (3.67) in that order. The recognition of the importance of calories was significantly higher in female students compared to male students (3.78 vs. 3.58, P<0.05). The information identified as important were the date of manufacture and expiration (4.21 out of 5), price (4.14), and the nutrition label (3.15). The preference for processed foods was highest in the order of beverages (4.03 out of 5), noodles (4.02), and frozen desserts (3.97), and the preference of females for processed foods was significantly higher than males (P<0.001). The time when snacks were most frequently consumed were before going to the academy (21.0%), after school (19.4%), and after attending private institutes (15.0%). The main reasons for using processed foods as snacks were taste (44.4%), 'no time to eat a meal' (26.4%), and low price (17.7%). In conclusion, while students mostly recognized nutrition labeling, the actual usage rate was low, and snacks were selected and consumed instead of meals for reasons such as attending academic institutes after school. Thus, to encourage the choice of proper processed foods and snacks for adolescents, practical nutrition education using nutrition labeling is needed.

• Journal of the Korean Society of Food Culture
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• v.36 no.2
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• pp.184-197
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• 2021

This study investigated the recognition and utilization status of food labeling and nutrition labeling, according to the body type recognition of university students. In a total of 351 subjects, the male subjects comprised of 25.8% belonging to the underweight awareness group, 46.3% normal weight awareness group, and 27.9% overweight awareness students. Among the female students, 29.2% belonged to the underweight awareness group, 36.6% were normal body weight, and 34.2% were the overweight group. When purchasing processed foods, the price (4.05 points), expiration date (4.03 points), and gross weight (3.88 points) were the most considered factors of the food labeling content (5 points) for all body shape recognition groups. The food labeling of canned foods was checked most by the underweight awareness group (p<0.05). For bread and snacks, the contents of food labeling were confirmed most by the normal weight awareness group and the overweight awareness group (p<0.001). For beverages, the normal weight awareness group checked more food labels (p<0.01). The underweight awareness group (55.2%) hardly checked the nutritional labeling, and 22.9% of these subjects did not check at all. Our results may provide the necessity to improve the incorrect eating habits of students, by evaluating differences between the cognitive body type and the actual body type by BMI.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.677-688
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• 2018

The purpose of this study was to examine the extent of purchase of processed foods and the awareness about food label among middle school students. This survey was conducted by involving 350 middle school students in Incheon city, Korea from June 17~19, 2015. Middle school students consumed confectioneries, bread, carbonated drinks, and juices and ice creams once or twice a week at the rate of 53.4, 53.0, 40.6, and 36.9%, respectively. The most frequent place, time, and reason to purchase the processed foods were 'convenience store (36.2%)', 'after school (26.8%)', and 'hunger (77.9%)'. The subjects exhibited top priority (57.0%) on the taste at the time of purchasing the processed foods. Interestingly, the girl-students (44.7%) checked the labels of food more than the boy students (34.0%). The reasons for checking the food labels included acquiring significant information about the shelf life (27.0%), price (18.1%), nutrient (19.1%), and food additives (14.1%). Among the food labeling information, the name of the product (55.7%), the date of manufacture (49.3%) and the content (32.6%) were checked mainly by the subjects. In addition, the major reason for not confirming the food labeling was 'the food label was too small or crude (31.9%)'. It is necessary to inform about the processing methods and ingredients of the processed to middle school students so that they can make the correct choice of processed foods. Development of proper education methods on nutrition for middle school students is necessitated for healthy living.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.167-175
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• 2017

The purpose of this study is to understand the perception of fishery products and processed food of marine products in college students through empirical analysis. 446 questionnaires were used in the analysis. As a result of the empirical analysis, the frequency of consumption of aquatic food was 2~3 times a week, the place of intake was good for taste of home and aquatic foods, respectively. Purchase motifs of processed fish products are easy, the frequency of ingestion is 3 to 4 times a week, the criteria for selection were always consumed, and the taste was considered to be high when purchased. The perception of nutrition and necessity of consumption of aquatic foods was high and radioactivity was low. 133 male students (57.8%) and 98 female students (45.4%) were aware of the aquatic traceability system. The college students generally has a high preference for the taste of marine products and high frequency of consumption, and they recognized that nutritional excellence and necessity were positive. The marketing strategy should be developed by developing proper product considering the age level and sex of consumers. The limitation is that they are college students in Busan and Gyeongsang provinces and coastal areas.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.220-229
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• 2011

This study attempted to understand the perception and the degree of trust that consumers had in the national agricultural food accreditation system, to inquire into and examine the consumers' perception of traditional food quality certification performed for the protection of excellent traditional food, and to propose the right direction for the policies on the traditional food quality certification system and the plans to improve consumers' perception of the system. According to the results of this survey performed in married women, based on the 'the recognition of accreditation system' and 'the recognition of certification marks' of 'the seventh national agricultural food accreditation system' presently being used by the Ministry for Food, Agriculture, Forestry and Fisheries, the household food purchasers showed high recognition for eco-friendly agricultural product accreditation, processed food KS certification, and organically processed food certification in that order. Meanwhile, it was shown that they indicated low recognition for the traditional food-related accreditation systems such as 'traditional food quality certification' and 'food grand master'. It was found that reliability of the certification mark provided by the agricultural food accreditation system gained 3.54 points (on a 5-point scale), and 68.1% of the study subjects referred to the certification marks while purchasing agricultural foods. And most of them answered to the question of 'why they referred to the certification marks' saying that it was done 'to choose safe food'. The most frequent answer to question of 'the means to recognize the traditional food quality certification system' was 'broadcasting, advertising'. 57.3% of the subjects had a previous experience of buying a product certified by the traditional food quality certification system, and 93.2% of all the subjects had the intention to buy a product certified by the traditional food quality certification system later. And most of them answered that 'strengthening government policies' would be the most ideal way to inform the public of the traditional food quality certification system. According to the results of this study, while 'relying on the traditional food quality certification system in general' was relatively high among the consumers, 'intention to buy quality certified products by visiting a distantly located store' was low; thus, from this analysis, it can be seen that there is a need for diversification of places selling these quality certified products and to establish a distribution network for these products.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.873-883
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• 2008

In this study, we assessed consumers' recognition of frozen foods via a survey study, and monitored the contamination levels of total aerobic bacteria and Escherichia coli in imported and domestic frozen seafoods obtained from five whole sale markets in Seoul. A questionnaire used to assess the perception of frozen food safety and the attitude towards frozen food usage was developed and distributed to 350 adults. A total of 324 questionnaires were subjected to frequency analysis and a chi-square test, using SPSS for Windows. The results of our survey study demonstrated that 44.6% of the respondent consumed frozen processed foods two to three times per month, with dumplings being the most frequently purchased. 70.5% of the respondents selected "convenient cooking" as the principal reason for their frozen food purchases. 58% of the respondents believed that frozen processed food is not safe to eat as the result of food additives and changes in quality during the shelf life period. Consumers most profoundly preferred frozen seafood originating from America, and preferred that from China least profoundly (81.2%). Microbiological analyses demonstrated that the aerobic plate counts of frozen seafood, regardless of origin, fulfill the standard requirements except for one frozen clam (6.6 Log CFU/g), which was a heated-frozen domestic product. In addition, E. coli was isolated from frozen cooked mussels, frozen raw clams and squids, thus indicating that more strict hygienic regulation for frozen seafoods will be necessary to protect the consumer in both domestic and foreign markets.