The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

A Study on Utilization of Processed Foods and Recognition of Food Labels among University Students

대학생들의 가공식품 구매실태와 식품표시 인지 정도

  • 이정실 (경동대학교 호텔조리학과) ;
  • 오현근 (경동대학교 호텔조리학과) ;
  • 최경순 (삼육대학교 식품영양학과)
  • Received : 2014.08.19
  • Accepted : 2015.01.02
  • Published : 2015.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study examined the utilization of processed food and the recognition of food labels among 257 university students (201 females and 56 males) in Seoul and Kangwon-do. The results of the study showed that the most important considered information on food labels are shelf life, nutrition facts, and price in sequential order. Female students' recognition of nutrition facts was significantly higher than that of male students (p<0.05). Female students more attentively checked the manufacturer, origin of the products, and shelf life information on food labels than did the male students. In checking out the food labels information, the most checked items on food labels were calories, trans fatty acid and cholesterol in that order and the least checked information was the sodium contents. Among processed foods, male students' consumption was dominant in instant noodles, frozen dumplings, and canned goods, while female students had more candies/chocolates. In selecting processed foods, male students showed strong preference for cheaper and quantitative products, while female students chose more tasty, brand new, well-known brand, and products of domestic origin. Frequency of canned and frozen food consumption showed a positive correlation with BMI, while candies/chocolates showed a negative correlations with BMI. Negative correlations were found in the attitude of selecting food with longer shelf life and BMI. The results of this study suggest that university students need to be well informed to make wise food choices that contribute to a healthy diet. Additionally, food manufacturers and government authorities concerned should make certain that consumers know how to use food label information more easily and effectively through proper education.

Keywords

References

  1. An HK, Jin YH. 2009. Effect of the consumer recognition about food additives on the behavioral intention: Focused on the mediating effect of perceived risk. J Foodservice Management 12:441-459
  2. Bae YJ, Yeon JY. 2011. Dietary behaviors, processed food preferences and awareness levels of nutrition labels among female university students living in middle region by breakfast eating. J Korean Dietetic Association 17:387-402
  3. Choi BB. 2013. Dietary habits and behaviors of college students in the northern Gyeonggi-do region. Korean J Food & Nutr 36:404-413
  4. Choi JH, Yi NY. 2013. The study of knowledge, attitudes, and behaviors of university students regarding nutritional labeling. Korean J Food & Nutr 26:391-397 https://doi.org/10.9799/ksfan.2013.26.3.391
  5. Choi MH, Youn SJ, Ahn YS, Seo KJ, Park KH, Kim GH. 2010. A survey on the consumer's recognition of food labeling in Seoul area. J Korean Soc Food Sci Nutr 39:1555-1564 https://doi.org/10.3746/jkfn.2010.39.10.1555
  6. Chung EJ, Jeon JS, Ahn HS. 2010. Reading and understanding of food & nutrition labels and dietary behaviors of female middle and high school students. J Korean Diet Assoc 16: 239-254
  7. Chung HK, Kang JH, Lee HY. 2011. Usefulness, attitude for using and purchase intention on food labeling of housewives and university students. Korean J Community Nutr 16:86-97 https://doi.org/10.5720/kjcn.2011.16.1.86
  8. Han MH, Choi KB, Lyu ES. 2014. Study on consumption patterns and degree of checking food-nutrition labeling of convenience foods at convenience stores by young adult workers in Busan. J Korean Soc Food Sci Nutr 43:309-317 https://doi.org/10.3746/jkfn.2014.43.2.309
  9. Han WK, Lee GJ. 1991. A study on the consumer recognition of food safety and food additives. Korean J Soc Food Sci 7:23-34
  10. Joo NM, Yoon JY, Kim OS, Ko YJ, Jung HA, Choi EY. 2005. A study on the recognition and satisfaction of food labeling system in Seoul and Geongsangmando area. Korean J Food Culture 20:525-531
  11. Kim BR. 2007. A study on perceptions toward food safety of high school students in Chuncheon area. Journal of Korean Home Economics Education Association 19:119-131
  12. Kim HC, Kim MR. 2001. Consumers' recognition and information need about food safety: Focused on pesticide residue, food borne illness, and food additives. Korean J Diet Cult 16:296-309
  13. Kim JH, Lee SM. 2011. Effects of short-term food additive nutrition education including hands-on activities on food label use and processed-food consumption behaviors: among 5th grade elementary school students. Korean J Community Nutr 16:539-547 https://doi.org/10.5720/kjcn.2011.16.5.539
  14. Kim SA, Kim JS, Lo JM, Kim JW. 2014. Trends of perception and information needs on food additives of children and parents by analyzing the safety assessment reports of food additives in 2008-2013. Korean J Food Cook Sci 30:249-261 https://doi.org/10.9724/kfcs.2014.30.3.249
  15. Kim SM, Kim JW. 2010. Development of risk communication strategy and educational homepage on food additives. Korean J Community Nutrition 15:240-252
  16. Kim YJ, Jeon ER, Yoo MJ, Jung LH. 2012. Perception and utilization of food labelling system of middle school students in Gwangju. J Korean Sci Food Nutr 41:796-806 https://doi.org/10.3746/jkfn.2012.41.6.796
  17. Kim YS, Kim BR. 2012. Intake of snacks, and perceptions and use of food and nutrition labels by middle school students in Chuncheon area. J Korean Soc Food Sci Nutr 41:1265-1273 https://doi.org/10.3746/jkfn.2012.41.9.1265
  18. Korea Food & Drug Administration. 2004. Study on a strategic framework for mandatory nutrition labeling on food labels.
  19. Kwon KI, Yoo SW, Kim SJ, Kang HN, Kim HN, Kim JY, Kim SY, Kim KL, Lee JH, Jung SM, Ock SW, Lee EJ, Kim JW, Kim MC, Park HK. 2010. A survey on customers' perception of nutrition labeling for processed food and restaurant meal. Korean J Nutr 43:181-188 https://doi.org/10.4163/kjn.2010.43.2.181
  20. Lee DH. 2012. Uneasy feeling on food additives and social perception on food. Safe Food 7:10-15
  21. Lee JS. 2009. Perception on nutrition labeling of the processed food among elementary school teachers in Busan. Korean J Community Nutrition 14:430-440
  22. Lee JW, Kim DS. 2003. Recognition of processed foods may affect the use of food labelings in middle school students. Journal of the Korean Dietetic Association 9:185-196
  23. Lee KA, Kim HS. 2001. Consumers' understanding and preference for shelf life and ingredient listings in food label. Korean J Soc Food Cookery Sci 17:405-411
  24. Lee KA, Lee HJ, Park EJ. 2010. The effect of use of nutrition labeling on knowledge and perception of nutrition labelling, and awareness of nutrition labelling usefulness with among college students. J Korean Sco Food Sci Nutr 39:253-266 https://doi.org/10.3746/jkfn.2010.39.2.253
  25. Oh SE, Lee MS. 2006. A study on the characteristics of dietary behaviors and food intake patterns of university student according to the obesity index. Korean J Food & Nutr 19: 79-90
  26. Park EJ. 2013. Perception and consumption status of food labeling of processed foods among college students in Daegu-Gyeogbuk area. J East Asian Soc Dietary Life 23: 671-688
  27. Roos E, Tjarnemo H. 2011. Challenges of carbon labelling of food products: a consumer research perspective. British Food Journal 113:982-996 https://doi.org/10.1108/00070701111153742
  28. So YJ, Kim SA, Lee JH, Park EY, Kim HJ, Kim JS, Kim JW. 2013. A survey on the perceptions of consumer organization to promote risk communication for food additives. Korean J Food Cookery Sci 29:105-113 https://doi.org/10.9724/kfcs.2013.29.2.105
  29. Song HJ, Choi SY. 2013. A study on intake and purchasing behavior processed food among adolescents. The Korean Journal of Culinary Research 19:230-243
  30. Song HJ, Kim SH, Choi SY. 2012. A study on the recognition and education of food additives in middle school students. Korean J Food & Nutr 25:957-967 https://doi.org/10.9799/ksfan.2012.25.4.957
  31. Won HR, Yun HR. 2011. College students' dietary behavior for processed foods and the level of perception on food labeling systems according to the level of nutrition knowledge in Wonju province. Korean J Community Living Science 22: 379-393 https://doi.org/10.7856/kjcls.2011.22.3.379
  32. Zarkin GA, Dean N, Nauskopf JA, Williams R. 1993. Potential health benefits of nutrition label changes. Am J Public Health 83:717-724 https://doi.org/10.2105/AJPH.83.5.717

Cited by

  1. The Convergence Study of Predictors of Food Addition among Nursing Students vol.7, pp.5, 2016, https://doi.org/10.15207/JKCS.2016.7.5.069
  2. Differences in Sodium-Intake Related Dietary Behaviors and Correlation Analysis According to Salty Taste Preference of University Students in Busan Area vol.31, pp.4, 2015, https://doi.org/10.9724/kfcs.2015.31.4.477
  3. The Use Characteristics and the Use Competencies of Food Label among Main Food Buyers of Households vol.48, pp.3, 2015, https://doi.org/10.15723/jcps.48.3.201712.1
  4. IPA를 이용한 수산물 선택속성의 중요도-만족도 분석 : 가공정도에 따른 차이를 중심으로 vol.49, pp.2, 2015, https://doi.org/10.12939/fba.2018.49.2.001
  5. 한국 성인의 가공식품으로부터의 식품 및 영양소 섭취량 평가 : 제 6기 (2013~2015) 국민건강영양조사를 바탕으로 vol.52, pp.5, 2015, https://doi.org/10.4163/jnh.2019.52.5.422