The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Study on the Purchase Patterns of Processed Foods and Perception of School Dietitians on Nutrition Labelling in Chonbuk Area of Korea

전북지역 학교급식소의 가공식품 구매 실태 및 학교 급식 영양사의 영양 표시에 대한 인식 연구

  • Cha, Yeon-Soo (Dept. of Food Science and Human Nutrition, Research Institute of Human Ecology, Chonbuk National University) ;
  • Choi, Ok-Sim (Dept. of Food Science and Human Nutrition, Research Institute of Human Ecology, Chonbuk National University) ;
  • Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Research Institute of Human Ecology, Chonbuk National University)
  • 차연수 (전북대학교 식품영양학과 인간생활과학연구소) ;
  • 최옥심 (전북대학교 식품영양학과 인간생활과학연구소) ;
  • 노정옥 (전북대학교 식품영양학과 인간생활과학연구소)
  • Published : 2008.03.31
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Abstract

This study was conducted to investigate the purchase patterns of processed foods and perception of school dietitians on nutrition labelling in Chonbuk area of Korea. Self-administered questionnaires were collected from a total 156 dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results were summarized as follows. Among the 156 school foodservice systems, 64.7% of schools were operated in conventional system and 35.3% were in commissary system. Among the processed foods, seasoning foods(98.4%) and cereal products(93.3%) were used widely in school foodservice. Among the general characteristics of schools and dietitians, the style(p<0.01), and type of foodservice(p<0.05), career, and age of dietitians respectively affected the purchasing pattern of the processed foods. Approximately 30% of dietitians responded that some fortified foods used for the meal preparation(eg. Ca-fortified yoghurt). Only 57% of dietitians who has more ten year job career was agreed with the important of fortified foods for the menu planning. Despite the levels of education of the dietitians became higher, were no relationship between the confidence on fortified foods and the improvement on health for children. About 96.2% of dietitians knew nutrition labelling of processed foods. Only 25.6% of dietitians checked nutrition labelling of processed food when they purchased these foods for school lunch. The main reason for their checking nutrition labelling of processed foods was for nutrient of products. The dietitians understanding and trust in nutrition labelling of processed foods were not high. But the half of dietitians responded that the nutrition labelling can be helpful for the purchase of processed foods in school foodservice systems. Therefore, it is necessary to activate the mandatory nutrition labelling of processed foods and to prepare its consumer education program for school dietitians.

Keywords

References

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