DOI QR코드

DOI QR Code

A Study on the Behavior of Food Hygiene and Interest in Dietary Information According to the Level of Awareness and Practice of Food Safety

식품 안전 인지·실천 수준에 따른 식위생 행태 및 식생활 정보 관심도에 관한 연구

  • Kang, Nam-E (Department of Food and Nutrition, Eulji University) ;
  • Yoon, Hei-Ryeo (Major in Foodservice Management and Nutrition, Kongju National University) ;
  • Kim, Juhyeon (Department of Hotel Culinary Art, Division of Tourism, Dong Seoul College)
  • 강남이 (을지대학교 식품영양학과) ;
  • 윤혜려 (국립공주대학교 외식상품학전공) ;
  • 김주현 (동서울대학교 관광학부 호텔외식조리과)
  • Received : 2013.11.13
  • Accepted : 2013.12.05
  • Published : 2013.12.30

Abstract

The purpose of this study was to determine the differences in perception of food hygiene and interest in dietary information among university students. A total of 550 college students from Seoul and the surrounding metropolitan area participated in this questionnaire using one-to-one interviews from September 20th to 28th, 2012. Three groups were classified according to level of awareness and practice of food safety. The highest education level of food safety was in the active-practice group (69.6%), with 58.0% in the want-practice group and 24.6% in the low-practice group. There were significant differences between the awareness and practice groups in terms of importance of food safety (p<0.001). Exactly 74.3% interest in food hygiene was measured in the active-practice group. Interests in dietary and food information were different between the groups: 71.4% for the active-practice group versus 24.6% for the low-practice group (p<0.001). Low-practice group showed the lowest scores for interests in organic food, pesticide-free food, low-pesticide food, slow food, LOHAS, healthy-functional food, nutritional labels, and expiration dates. In conclusion, appropriate levels of food hygiene and food safety education should be provided by the food industry according to perception of food awareness and practice of food safety.

References

  1. Cho SH, Yu HH. 2007. Nutrition knowledge, dietary attitudes, dietary habits and awareness of food-nutrition labelling by girl's high school students. Korean J Comm. Nutr., 12(5):519-533
  2. Choi JE, Kim YG. 2011. The relationships of consumers' objective knowledge, subjective knowledge, risk perception and purchase intention of organic food: a mediating effect of risk perception towards food safety. The Korean j. of culinary research, 17(4):153-168
  3. Han WK, Lee GJ. 1991. A study on the consumer recognition of food safety and food additives. Korean J. Soc. Food Sci., 7(4):23-34
  4. Im RH. 2009. A study on worker's perception about food hygiene and safety, and HACCP. MS Thesis, Kosin Univ. pp28-32
  5. Jin HJ. 2006. S. Korean consumers' response in meat demand to public information regarding BSE outbreaks. Safe Food, 1:39-45
  6. Jin BK, Jung IK, Kim JH. 2010. Study on the perception on food safety of junior high school students. J. Research institute of Korean education, 28(2):1-12
  7. Jin HJ, Song SW, Lee JM. 2012. The effects of Japan Fukushima nuclear plant incident on s. Korean consumers' responses to domestic marine products. The journal of fisheries business administration, 43(2): 27-39 https://doi.org/10.12939/FBA.2012.43.2.027
  8. Jolly DA, SchtzM HG, Diaz-Knauf KV, Johal J. 1989. Organic foods: consumer attitudes and use. Food technology, 11:60-66
  9. Kang NE, Chung HK. 1992. A study on the sex bias in the nutrition knowledge, food preference and food roles in the family. Korean J. Food & Nutr., 5(1):33-40
  10. Kim HC, Kim MR. 2005. Evaluation of knowledge and behaviors towards food safety and hygiene of children. J. Korean Living Sci. Assoc., 14(5):871-881
  11. Kim JE. 2009. Perceptions of housewives in busan area toward the soundness of imported agricultural products and food after food accidents, MS Thesis, Kosin Univ. pp 1-2
  12. Kim HC, KIm MR. 2009. Consumers' awareness of the risk elements associated with foods and information search behavior regarding food safety. J. East Asian Soc. Dietary life, 19(1):116-129
  13. Kim J, Ha AW, Kang NE. 2010. Difference in table attitudes, eating habits, and nutrition knowledge in elementary school boys and girls. Korean J. Food & Nutr., 23(4):623-632
  14. Kim MR, Kim HJ. 2012. Awareness and information acquisition behavior regarding food hygiene and safety of college students in Yeungnam Region. J. East Asian society of Dietary Life, 22(2):305-314
  15. Lee JH. 2006. The evaluation of importance perception and performance on sanitation in restaurants by consumers. Kosin J health Sci., 16:21-29
  16. Pariza MW. 1989. Perception of food safety. A supplement to the Journal of the american dietetic association, 89(9):A140-141
  17. Park HJ, Bae HJ. 2006. Evaluation of microbiological hazards of hygiene by the customers hands in university foodservice operation. J. Korean Soc. Food Sci. Nutr., 5(7):940-944 https://doi.org/10.3746/jkfn.2006.35.7.940
  18. Park HO. 2002. The evaluation of nutrition knowledge and dietary habits in elementary school children of Gyoonggi area. Master's degree thesis. Yonsei University, pp 51-57
  19. Park JY, Cjoi EH, Coi JH, Shim SK, Park HS, Park KH, Moon Hy, Ryu K. 2009. Assessment of consumer's food safety perceptions and practices. J. Fd Hyg. Safety, 24(1):1-11.
  20. Park SS, Chong JY, Ham SY. 2008. Survey on actual status and recognition of food safety among undergraduate students. The Journal of Korean Society for school health education, 9(2):33-46
  21. Yo HJ. 2012. A development of Korean and Us university consumers' food safety attitude-behavior mode. Korean review of crisis & emergency management, 8(6):149-169
  22. Yoon EJ, Seo SH. 2012. Differences on perceptions and attitudes towards food safety based on behavioral intention to prevent foodborne illness among middle school students in Seoul. Korean J. food cookery sci., 28(2):149-158 https://doi.org/10.9724/kfcs.2012.28.2.149

Cited by

  1. Gender Differences in Adolescents' Dietary Perceptions and Practices vol.21, pp.2, 2016, https://doi.org/10.5720/kjcn.2016.21.2.165