The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Evaluation of the Regular Selling Price and Nutrient Contents of Enteral Nutrition Foods in Korea through Internet Search

인터넷 정보조사를 통한 국내 환자용 식품의 판매가격과 영양 함량 평가

  • Kim, Yu-Mi (Division of Food Science, Kongju National University) ;
  • Seo, Yu-Lee (Dept. of Food Science & Human Nutrition, Jeonbuk National University) ;
  • Kim, Mi-Hyun (Division of Food Science, Kongju National University) ;
  • Choi, Mi-Kyeong (Division of Food Science, Kongju National University)
  • 김유미 (공주대학교 식품과학부) ;
  • 서유리 (전북대학교 식품영양학과) ;
  • 김미현 (공주대학교 식품과학부) ;
  • 최미경 (공주대학교 식품과학부)
  • Received : 2020.11.30
  • Accepted : 2021.01.13
  • Published : 2021.02.28
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Abstract

The purpose of this study was to examine the relationship between the regular selling price and nutrient contents of foods used for special medical purposes in Korea. This study investigated the regular selling price and nutritional composition of 114 enteral nutrition (EN) foods on the manufacturer's internet homepage. The average price of the total products was 1,156.0 won/100 mL. The price of foods used for calorie and nutrient supplementation (CNS) was significantly higher compared to that of the other EN food types (p<0.01). With respect to the nutritional content per 100 mL of the product, EN foods for CNS had significantly higher contents of energy, protein, 5 minerals, and 7 vitamins than the other EN food types. On comparing the nutritional contents of foods according to the price, the balanced nutrition foods showed significantly higher contents of energy, carbohydrate, protein, 3 minerals, and 7 vitamins in high-priced products than in low-priced foods. Summarizing these results, foods for CNS were approximately twice as expensive as the other EN foods, and the energy, protein, mineral, and vitamin contents were also high. Balanced nutrition foods had higher nutrient contents in high-priced products, which showed the relationship between the product price and nutrient content.

Keywords

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