Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Study on Consumption Patterns and Degree of Checking Food-Nutrition Labeling of Convenience Foods at Convenience Stores by Young Adult Workers in Busan

부산 거주 20대·30대 직장인의 편의점 편의식 이용 및 식품영양표시 확인 정도

  • Han, Min-Hye (Dept. of Food Science & Nutrition, Pukyong National University) ;
  • Choi, Ki-Bo (Dept. of Food Science & Nutrition, Pukyong National University) ;
  • Lyu, Eun-Soon (Dept. of Food Science & Nutrition, Pukyong National University)
  • 한민혜 (부경대학교 식품영양학과) ;
  • 최기보 (부경대학교 식품영양학과) ;
  • 류은순 (부경대학교 식품영양학과)
  • Received : 2013.11.11
  • Accepted : 2014.01.11
  • Published : 2014.02.28
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Abstract

The purpose of this study was to investigate convenience foods at convenience stores, by examining consumption patterns, as well as the degree of checking food-nutrition labeling. In this study, 208 workers in Busan in their 20s or 30s were surveyed using 1:1 interview questionnaires. The weekly usage frequencies of cup-ramyeon, gimbap, ramyeon, and sandwiches were 41.0%, 39.4%, 32.7%, and 19.0% respectively. The usage frequency of convenience foods was 12.0% for 'over 5 times/week', 23.0% for '3~4 times/week', 31.7% for '1~2 times/week', 29.8% for '1~2 times/month', and 3.4% for zero usage. Workers in their 20s showed a significantly (P<0.05) higher rate in the '3~4 times/week' as well as '1~2 times/week' intervals than workers in their 30s. Single people showed a significantly (P<0.01) higher rate than married people. Workers in their 20s showed a significantly higher score for the '3~4 times/week' as well as '1~2 times/week' intervals (P<0.05). The mean score of checking food labeling was 4.02/5.00 for the manufacturer's date, or expiration date, 3.23/5.00 for weight or volume, 2.99/5.00 for cooking method, and 2.85/5.00 for storage method. Females showed significantly (P<0.01) higher rates for checking the manufacturer's date or expiration date, as well as source of the raw material. Single workers showed significantly (P<0.01) higher rates for checking the manufacture's or expiration date as well as storage method. The mean score for checking nutrition labeling was 3.06/5.00 for calories, 2.84/5.00 for trans fat, 2.80/5.00 for sodium, and 2.76/5.00 for cholesterol. Females showed a significantly (P<0.01) higher rate for six of 10 items. Workers in their 20s showed a significantly (P<0.05) higher rate for four of 10 items. Expert officials showed significantly higher rate for six of 10 items (P<0.05) and two of 10 items (P<0.01), respectively.

본 연구는 부산거주 20~30대 직장인을 일대일 설문지 조사법을 이용하여 편의점 편의식의 이용실태와 식품영양표시에 대한 확인 정도를 통해 소비자의 건강한 식생활을 위한 영양교육의 기초자료를 제공하기 위해서 수행되었다. 편의식 이용 빈도는 일주일에 1~2회가 31.7%, 한 달에 1~2회가 29.8% 순으로 나타났고, 연령에 따른 차이에서 20대는 일주일에 3~4회와 일주일에 1~2회가 30대보다 유의적으로 높았다. 주거형태에 따른 차이에서는 자취가 자택보다 유의적으로 자주 이용하는 것으로 나타났으며, 결혼여부에 따른 차이에서 미혼이 기혼보다 이용 빈도가 유의적으로 높았다. 가장 많이 이용하는 편의점 편의식은 컵라면 79.6%, 김밥 76.4%, 라면 57.7%, 샌드위치 52.4%로 나타났다. 식품표시 확인 정도는 유통기한이 4.02/5.00점, 내용량 3.23/5.00점, 조리방법 2.99/5.00점 순이었다. 여자가 남자보다 유통기한 및 제조일자, 원산지를 확인하는 정도가 유의적(P<0.01)으로 높았으며 30대가 20대보다 제조사를 확인하는 정도가 유의적(P<0.01)으로 높았고, 유통기한 및 제조일자 항목에서는 20대가 30대보다 확인 정도가 유의적(P<0.01)으로 높았다. 그리고 미혼이 기혼보다 유통기한 및 제조일자, 식품보관 시 주의사항을 확인하는 정도가 유의적(P<0.01)으로 높게 나타났다. 영양표시 확인 정도는 열량 3.06/5.00점, 트랜스지방 2.84/5.00점, 나트륨 2.80/5.00점, 콜레스테롤 2.76/5.00점 순이었으며, 여자가 남자보다 전체 점수가 유의적(P<0.01)으로 높았고 20대가 30대보다 열량, 탄수화물, 지방, 포화지방, 나트륨 확인하는 정도가 유의적(P<0.05)으로 높게 나타났다. 전문직이 자영업보다 탄수화물, 당, 지방, 포화지방, 트랜스지방, 콜레스테롤을 확인 정도가 유의적(P<0.05)으로 높았고, 칼로리는 전문직이 자영업, 판매/서비스직에 비해 유의적(P<0.01)으로 높았다. 또한 관리/사무직, 자영업, 판매/서비스직에 비해 전문직에서 식이섬유와 단백질을 확인하는 정도가 유의적(P<0.01)으로 높게 나타났다.

Keywords

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