Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Motivations and Attitudes toward Nutrition Information on College Students' Use Intentions of Menu Labeling at University Dining Services

대학급식 영양정보 표시에 대한 태도 및 이용동기가 이용의도에 미치는 영향

  • Ham, Sunny (Dept. of Food & Nutrition, Yonsei University) ;
  • Kim, Youngshin (Foodservice Management Lab., Symbiotic Life Tech Research Institute, Yonsei University) ;
  • Jeong, Yunhui (Dept. of Food & Nutrition, Yonsei University) ;
  • Park, Shinhye (Dept. of Food & Nutrition, Yonsei University) ;
  • Joe, Meeyoung (Dept. of Food & Nutrition, Yonsei University)
  • 함선옥 (연세대학교 식품영양학과) ;
  • 김영신 (연세대학교 심바이오틱라이프텍연구원(급식외식경영연구실)) ;
  • 정윤희 (연세대학교 식품영양학과) ;
  • 박신혜 (연세대학교 식품영양학과) ;
  • 조미영 (연세대학교 식품영양학과)
  • Received : 2017.01.03
  • Accepted : 2017.01.13
  • Published : 2017.02.02
Download PDF
⟨ Previous Next ⟩

Abstract

A menu labeling initiative is a lawful regulation with an aim to promote public health by providing customers the right to make informed menu choices. As college years are a critical period in which students form dietary habits, which are sustained throughout their lives, provision of nutritional information at the university dining services is important to students' health and life. Due to the lack of research on menu labeling at university dining services, the purpose of this study was to examine college students' attitudes and motivations toward menu labeling at university dining services, as well as their use intentions toward nutrition information at university dining services. Data were collected from a self-administered survey distributed to 484 college students who had experienced university dining services. Motivations of university students toward menu labeling were categorized into 'knowledge pursuit' and 'health pursuit'. Students' attitudes toward menu labeling had a positive effect on their intention to use menu labeling at university dining services. The findings of the study indicated that female students, or those who frequently used nutrition information, tended to have higher attitudes, motivations, and use intentions toward nutrition information. The study results suggest that facilitation of healthy eating environments at university dining services by offering nutrition information, and nutrition and health education is necessary.

Keywords

References

  1. Ahn MS, Chang IY, Kim KH (2007): Comparisons of UCP2 polymorphism, dietary habits, and obesity index in normal and obese university students. Korean J Diet Culture 22(4):404-413
  2. Ajzen I (1991): The theory of planned behavior. Organ Behav Hum Decis Process 50(2):179-211 https://doi.org/10.1016/0749-5978(91)90020-T
  3. American Heart Association (2009): Advocacy position on menu labeling. Available from: http://www.americanheart.org/presenter. jhtml?identifier=463. Accessed December 30, 2016
  4. Cason KL, Wenrich TR (2002): Health and nutrition beliefs, attitudes, and practices of undergraduate college students: a needs assessment. Top Clin Nutr 17(3):52-70 https://doi.org/10.1097/00008486-200206000-00008
  5. Choi KS, Shin KO, Chung KH (2008): Comparison of dietary pattern, nutrient intakes, and blood parameters according to body mass index (BMI) of college women in Seoul area. J Korean Soc Food Sci Nutr 37(12):1589-1598 https://doi.org/10.3746/jkfn.2008.37.12.1589
  6. Chung YS, Yang IS, Ham S (2015): Customer' perceptions of motivators, barriers, and expansion of menu labeling in restaurants. Korean J Food Culture 30(2):190-196 https://doi.org/10.7318/KJFC/2015.30.2.190
  7. Conklin MT, Cranage DA, Lambert CU (2005): College students' use of point of selection nutrition information. Top Clin Nutr 20(2):97-108 https://doi.org/10.1097/00008486-200504000-00003
  8. Dumanovsky T, Huang CY, Nonas CA, Matte TD, Bassett MT, Silver LD (2011): Changes in energy content of lunchtime purchases from fast food restaurants after introduction of calorie labelling: cross-sectional customer surveys. BMJ 343:d4464 https://doi.org/10.1136/bmj.d4464
  9. Eckel PJ (1985): College & university foodservice management standards, 6, westport. The L.J. Minor Foodservice Standard Series, 6(4-7). AVI Publishing Company. Westport
  10. Elbel B, Mijanovich T, Dixon LB, Abrams C, Weitzman B, Kersh R, Auchincloss AH, Ogedegbe G (2013): Calorie labeling, fast food purchasing and restaurant visits. Obesity (Silver Spring) 21(11):2172-2179 https://doi.org/10.1002/oby.20550
  11. Feldman C, Harwell H, Brusca J (2013): Using student opinion and design inputs to develop an informed university food service menu. Appetite 69(1):80-88 https://doi.org/10.1016/j.appet.2013.05.009
  12. Fernandes AC, de Oliveira RC, Rodrigues VM, Fiates GM, da Costa Proenca RP (2015): Perceptions of university students regarding calories, food healthiness, and the importance of calorie information in menu labelling. Appetite 91(1):173-178 https://doi.org/10.1016/j.appet.2015.04.042
  13. Greaney ML, Less FD, White AA, Dayton SF, Riebe D, Blissmer B, Shoff S, Walsh JR, Greene GW (2009): College students' barriers and enablers for healthful weight management: a qualitative study. J Nutr Educ Behav 41(4):281-286 https://doi.org/10.1016/j.jneb.2008.04.354
  14. Ham S, Jeong J, Kim SJ (2015): College students' perception toward nutrition information at university dining services. J Korean Soc Food Cult 30(4):432-438 https://doi.org/10.7318/KJFC/2015.30.4.432
  15. Ham S, Jeong JY, Kim YS (2016): Relationships among customer attitudes, behavioral intention and health-consciousness toward menu labeling in restaurants. J Tour Lei Res 28(1):365-384
  16. Han MJ (1992): A survey of college students opinions on school cafeteria in Seoul area. J Korean Soc Diet Culture 7(2):113-118
  17. Jeong JY, Ham S (2016): Relationships between Health beliefs and behavioral intention to use menu labels in restaurants. J Tour Lei Res 28(9):519-538
  18. Kim BR (2006): A study on nutrition knowledge, dietary habits, health-related life style and health condition of college students in Chuncheon. J Korean Soc Food Sci Nutr 35(9):1215-1223 https://doi.org/10.3746/jkfn.2006.35.9.1215
  19. Kim E, Ham S, Yang IS, Choi JG (2013): The roles of attitude, subjective norm, and perceived behavioral control in the formation of consumers' behavioral intentions to read menu labels in the restaurant industry. Int J Hosp Manag 35:203-213 https://doi.org/10.1016/j.ijhm.2013.06.008
  20. Kim KY, Nam MJ, Nam BR, Ryu HJ, Heo RW, Shim WB, Chung DH (2010): Microbiological safety assessment to secure safety of food service in university. J Food Hyg Safety 25(1):49-58
  21. Kim SJ, Cho MH (2014): Survey study: how customer attributes and menu selection criteria are related to customer support for menu labeling. Korean J Food Culture 29(3):231-239 https://doi.org/10.7318/KJFC/2014.29.3.231
  22. Kolodinsky J, Harvey-Berino JR, Berlin L, Johnson RK, Reynolds TW (2007): Knowledge of current dietary guidelines and food choice by college students: better eaters have higher knowledge of dietary guidance. J Am Diet Assoc 107(8):1409-1413 https://doi.org/10.1016/j.jada.2007.05.016
  23. Krieger JW, Chan NL, Saelens BE, Ta ML, Solet D, Fleming DW (2013): Menu labeling regulations and calories purchased at chain restaurants. Am J Prev Med 44(6):595-604 https://doi.org/10.1016/j.amepre.2013.01.031
  24. Kwon KI, Yoon SW, Kim SJ, Kang H, Kim HN, Kim JY, Kim SY, Kim K, Lee JH, Jung SM, Ock SW, Lee EJ, Kim JW, Kim MC, Park HK (2010): A survey on customers' perceptions of nutrition labeling for processed food and restaurant meal. Korean J Nutr 43(2):181-188 https://doi.org/10.4163/kjn.2010.43.2.181
  25. Lee D, Lee JC, Kim MH (2013): Effect of menu calorie labels on menu sales and consumer's recognition at a Korean restaurant in a hotel. Korean J Community Nutr 18(5):505-514 https://doi.org/10.5720/kjcn.2013.18.5.505
  26. Lee MS, Woo MK (2003): Differences in the dietary and health-related habits and quality of diet in university students living in Daejeon. Korean J Community Nutr 8(1):33-40
  27. Marietta AB, Welshimer KJ, Anderson SL (1999): Knowledge, attitudes and behaviors of college students regarding the 1990 nutrition labeling education act food labels. J Am Diet Assoc 99(4):445-449 https://doi.org/10.1016/S0002-8223(99)00108-X
  28. Martinez OD, Roberto CA, Kim JH, Schwartz MB, Brownell KD (2012): A survey of undergraduate student perceptions and use of nutrition information labels in a university dining hall. Health Educ J 72(3):319-325 https://doi.org/10.1177/0017896912443120
  29. Mathieson K (1991): Predicting user intentions: comparing the technology acceptance model with the theory planned behavior. Inf Syst Res 2(3):173-191 https://doi.org/10.1287/isre.2.3.173
  30. Ministry of Food and Drug Safety (2013): Now the franchise restaurant company also voluntarily participate in reducing sodium. Ministry of Food and Drug Safety. Cheongju
  31. Ministry of Health and Welfare (2015): Korea national health and nutrition examination survey. Ministry of Health and Welfare. Sejong
  32. Misra R (2007): Knowledge, attitudes, and label use among college students. J Am Diet Assoc 107(12):2130-2134 https://doi.org/10.1016/j.jada.2007.09.001
  33. Park SJ, Kim JA, Lee SY (2004): A study on attitude a nd satisfaction of service quality in university foodservices. J East Asian Soc Diet Life 14(1):83-91
  34. Satia JA, Kristal AR, Curry S, Trudeau E (2001): Motivations for healthful dietary change. Public Health Nutr 4(5):953-959
  35. Steim RI, Nemeroff CJ (1995): Moral overtones of food: judgments of others based on what they eat. Personality Soc Psychol Bull 21(5):480-490 https://doi.org/10.1177/0146167295215006
  36. US Department of Health and Human Services (2010): Disclosure of nutrient content information for standard menu items offered for sale at chain restaurants or similar retail food establishments and for articles of food sold from vending machines. U.S. Government Printing Office. Washington, DC
  37. You SY (2014): Perception of being overweight and obese and the use of information on food away from home. Korean J Community Living Sci 25(2):175-192 https://doi.org/10.7856/kjcls.2014.25.2.175