Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Assessment Using Practices and Quality of Food Safety Information on the Internet

인터넷 위생 정보 이용 실태 조사 및 질 평가

  • Lee, Hye-Yeon (Department of Food and Nutrition, Daegu University) ;
  • Lim, Tae-Youn (Department of Nutritional Education, Graduate School of Education, Daegu University) ;
  • Lee, Jin-Hyang (Department of Food and Nutrition, Daegu University) ;
  • Park, Min-Kyung (Department of Food and Nutrition, Daegu University) ;
  • Chae, Mi-Jin (Department of Food and Nutrition, Daegu University) ;
  • Bae, Hyun-Joo (Department of Food and Nutrition, Daegu University)
  • 이혜연 (대구대학교 식품영양학과) ;
  • 임태연 (대구대학교 교육대학원 영양교육) ;
  • 이진향 (대구대학교 식품영양학과) ;
  • 박민경 (대구대학교 식품영양학과) ;
  • 채미진 (대구대학교 식품영양학과) ;
  • 배현주 (대구대학교 식품영양학과)
  • Received : 2010.04.01
  • Accepted : 2010.04.23
  • Published : 2010.06.30
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Abstract

This study was conducted to suggest potential future directions in the effective operations of food safety information on the internet. This study consisted of two sections. The first section was a survey that was performed by 186 dieticians in Daegu and Gyeongbuk area. The second section was the assessment of the quality of food safety information on the internet. 163 web sites that provided food safety information on three major searching engines using the search words 'food safety' and 'HACCP' were investigated. The trained panels evaluated the contents of the web sites using a 3-point scale assessment tool. The data collected data from the questionnaires were statistically analyzed using the SPSS package program (version 14.0). The results of this analysis were as follow. The primary purpose of internet usage by detitians was to search for information (87.2%). In addition, the detitians' satisfaction degree of food safety information on the internet was 3.17 out of 5 points. The operators of web sites that were evaluated by the researchers were business and industries (76.1%), public organizations (15.3%), and individuals (8.8%). The following four items, update of content, offer scientific basis or explanation of content, offer useful information and new informations, should be improved immediately. Among evaluation items, six items were shown to be significantly different according to the operators of web sites. The evaluation scores of web sites that were operated by public organizations were significantly higher than those of web sites operated by individuals or business and industries. In conclusion, regular and consistent qualitative evaluation of web sites is needed to improve the quality of information that is provided via the internet. In addition, web sites that provided information on food safety should be actively operated by public organizations.

Keywords

References

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