• Journal of dental hygiene science
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• v.16 no.6
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• pp.464-471
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• 2016

The purpose of this study was to provide information on the labeling of nutritional components on beverages to aid in nutrition education and oral health promotion. The study was conducted to evaluate nutritional effects and risk factors associated with the consumption of different beverages with respect to oral health. A total of 52 products from seven different types of beverages were analyzed for their nutrient content, sugar content, and pH. The sugar content per serving size, based on the nutrition labeling of beverages, was highest for the milk beverages, at 26.6 g, and lowest for the teas, at 13.0 g. According to the recommendation of the World Health Organization (WHO), beverages should contain less than 10% (50 g) total sugars. Our assessment revealed that total sugars in and carbonated beverages were 53.2% and 50.0% of daily value, respectively. Therefore, the milk and carbonated beverages contained more than 50% sugars per serving size, exceeding the recommendation of WHO. The pH of the beverages, from the most acidic to the least acidic were: carbonated beverages, pH 3.0; fruit and vegetable beverages, pH 3.1; mixed beverages, pH 3.6; fruit and vegetable juices, pH 3.7; teas, pH 4.7; coffees, pH 6.6; and milk beverages, pH 6.8. The intake of acidic and sweetened beverages could potentially cause dental caries and erosion. Therefore, the results of this study could be used by oral health care professionals to counsel their patients by providing relevant information on the possibility of oral disease caused by consumption of commercial beverages.

• Journal of Nutrition and Health
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• v.43 no.2
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• pp.181-188
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• 2010

Consumer perception of processed food and restaurant food's nutrient labelling was surveyed. The subjects of this survey consisted of 1,507 parents, whose ages were 20-59 years old. The ratio of the respondents that have known nutrition labelling on processed foods was 89.8% and the ratio of whom have checked the nutrition labelling at their point of purchase was 72.3%. The nutrients which were considered important for nutrition labelling were fat (57.1%), calorie (56.3%) and sodium (49.0%). Also nutrient which were able to be recognized at a glance by the subjects were in the order of trans fat (62.1%), cholesterol (26.9%), calorie (23.9%) and sodium (21.0%). If restaurant menu's nutrient labelling be enacted, the answer rate that the menu's nutrition labelling may affect their menu choice is 90.6% of the respondents. Besides of the Fastfoods that are enforcement, restaurants of that customers want the menu to be labeled were 'pizza and chicken restaurants'. Nutrients that customers preferred to be labelled were calorie (62.0%), fat (60.3%) and sodium (50.9%).

• Journal of Nutrition and Health
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• v.30 no.6
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• pp.679-689
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• 1997

Nutrition label (NL) on the package of processed food provides consumers with a reliable and consistent source of information . It has been considered as a useful aid for food selection and a potent educational tool for nutrition in daily life. Since current nutrition labeling regulation in Korea does not define a format for presenting nutrition information a wide variety of NL format exists in the markers created by individual manufacturers. Development of standard NL format and its registration remain to be the work for the professionals and government officials. However the acceptance and evaluation of NL by the consumers is a very important and necessary process in the development of NL formats. In this study four different formats A, B, C, D were formulated based on currently circulating labels and new U.S.NL. Subjects used for evaluation of these formats were middle -aged highly educated housewives, who and the potential users of NL. Major parameters observed through the questionnare were their nutritional knowledge of RDA, ability of IC(Information Comparison) and CA (Comprehension and Application of informed nutrient contents), as well as their preference to the different formats. The results are summarized as follows. 1) Of the 178 subjects , 89.9% of the middleaged housewives were college graduates. Their nutrition knowledge of RDA were relatively satisfactory showing over 80% correlation on the basic concepts and unit while for numerical value less than 50% correct answer. 2) IC test scores were significantly different among the formats showing the highest values for format A and B which are presented as absolute value and % RDA, respectively. Format C presented as serving size(number of products) showed the lowest score. CA scores were also significantly different, though the increased load of information did not facilitate to increase the consumers comprehension. 3) RDA knowledge test scores and the scores of IA and CA were correlated in format A and D but not in format B and C suggesting % RDA presentation would be more acceptable to the less educated group. 4) For the preference in the aspects of easiness and time-saving format A was the best one then format D supporting the result of IC and CA test. The results of the present study indicate the most useful and preferred format is the simplest format presented as absolute value without RDA, . The secondly preferred format is the new NL format of the US with much information .

• Journal of Nutrition and Health
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• v.42 no.4
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• pp.366-373
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• 2009

Codex Nutrient Reference Values (NRVs) were based on the 1988 Helsinki report and a single set of NRVs was established for the general population over 3 years for the purpose of food labeling in 1993. Dietary Reference Intakes (DRIs) with new concepts were developed in many countries recently. Hence there has been broad discussion regarding establishment of new NRVs using DRIs, which include estimated average requirement (EAR), recommended intake (RI or RDA), adequate intake (AI), and tolerable upper intake level (UL) in the world. This study was carried out to review various possible values for Codex NRVs such as population-weighted EAR, population-weighted RDA, and populationbased RDA. The values were simulated using DRIs and population distribution of Korea, USA, Japan, Philippines, Germany and England, and compared to the current Codex values and the highest RDA and the lowest UL among populations with different life-stage. Since population weighted/based values are necessary to be updated according to the population changes and are different across countries, inconsistency can be a serious barrier in international transactions. For some of nutrients such as vitamin A and zinc, values based on population-based RDA or the highest RDA were higher than the lowest UL. Therefore, careful considerations should be given before establishing Codex NRVs.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.8
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• pp.1068-1075
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• 2000

A study involving nutrient balances and radioisotope labeling techniques was undertaken to study energy and protein metabolism, and glucose kinetics of female crossbred Etawah goats, using 12 weaned (BW $14.0{\pm}2.0kg$), 12 late pregnant (BW $27.8{\pm}1.8kg$) and 12 first lactation does (BW $25.0{\pm}5.0kg$). Each class of animal was randomly allotted into 3 dietary treatment groups R1, R2 and R3, that received 100%, 85%, and 70% of ad libitum feed. The rations offered were pellets containing 21.8% CP and 19.3 MJ GE/kg, except for the lactating does who received pellets (17.2% CP and 18.9 MJ GE/kg) and fresh Penisetum purpureum grass. Energy and nitrogen balance studies were conducted during a two-week trial. Daily heat production (HP, estimated by the carbon dioxide entry rate technique), glucose pool and flux were measured. Equations were found for metabolizable energy (ME) and protein intake (IP) requirements for growing goats: ME (MJ/d)=1.87+0.55 RE-0.001 ADG+0.044 RP $(R^2=0.89)$ and IP (g/d)=48.47+2.99 RE+0.029 ADG+0.79 RP $(R^2=0.90)$; for pregnant does: ME (MJ/d)=5.92+0.96 RE-0.002 ADG+0.003 RP $(R^2=0.99)$ and IP (g/d)=58.34+5.41 RE+0.625 ADG-0.30 RP $(R^2=0.98)$; and for lactating does: ME (MJ/d)=4.23+0.713 RE+0.003 ADG+0.006 RP+0.002 MY $(R^2=0.86)$; IP (g/d)=84.05-5.36 RE+0.055 ADG-0.16 RP+0.068 MY $(R^2=0.45)$, where RE is retained energy (MJ/d), ADG is average daily gain in weight (g/d), RP is retained protein (g/d) and MY is milk yield (ml/d). ME and IP requirements for maintenance for growing goats were 0.46 MJ/d.kg $BW^{0.75}$ and 7.43 g/d.kg $BW^{0.75}$, respectively. Values for the pregnant and lactating does were in the same order, 0.55 MJ/d.kg $BW^{0.75}$ and 11.7 g/d.kg $BW^{0.75}$, and 0.50 MJ/d.kg $BW^{0.75}$ and 10.8 g/d.kg $BW^{0.75}$, respectively. Milk protein ranged from 3.06 to 3.5% and milk fat averaged 5.2%. Glucose metabolism in Etawah crossbred female goat is active, but glucose flux is low compared to temperate ruminant breeds which may implicate its role to support production.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.161-174
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• 2004

This study was accomplished to investigate the dietary life and their opinion about the food-nutrition labelling of 20's∼60's housewives in Seoul and Kyeonggi area. The results were as follows. Among subjects, 63.5% didn't make a budget for the food expenses because they did not practice habitually not only the budget-planning, but also the menu planning. They often brought the Kimchi from the relatives rather than preparing it by themselves. On the other hand, they often purchased the soy sauce, soybean paste and soybean paste mixed with red pepper. When purchasing the foods, the importantly considered factors were in the order of freshness, taste and nutritional quality. They thought the processed foods were convenient and economic in terms of time but were not beneficial for the health and low in the nutritional quality. The confirming degree of food-nutrition labelling was very low, but in case of confirming, they often confirmed the manufactured date and the expiration date in order to confirm the stability. The degree of confidence and understanding about food-nutrition labelling of subjects was average 3.3 out of 5. They wanted the nutrient content the most in the food-nutrition labelling on the package. They preferred it as the types of picture and graph rather than the table and descriptiption. The expected effects of food-nutrition labelling was that they might be helpful to select the foods for the prevention of the adult diseases and obesity. From the results, we proposed that the agencies and nutrition concerned consumers should make an every efforts for the successful implementation of food-nutrition labelling system.

• Korean Journal of Community Nutrition
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• v.16 no.2
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• pp.183-194
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• 2011

This study examined the effects of a nutrition education program on nutrition-related knowledge, eating habits, and dietary behavior. Subjects were 3rd grade elementary school students in Anyang, Gyeonggi-do. A 5-week nutrition education program was implemented to 28 children and another 26 children were included in the study as a control group. A self-administered questionnaire was used to assess the effects of nutrition education program. Mean nutrition related knowledge score was improved after education (p < 0.001). There was a significant improvement in knowledge of nutrient source (p < 0.05), role of protein (p < 0.05), food tower (p < 0.001), getting information from nutrition labeling (p < 0.05), and proper way of snacking (p < 0.001). Eating habits and self-efficacy also tended to improve by nutrition education, especially eating habit of snack and self-efficacy on balanced diet reached significant improvement (p < 0.05). Food consumption frequency was not changed significantly, only consumption of sea weeds which is considered as a reluctant food among children was increased after education (p < 0.05). In addition, the number of leftover food items and total amount of leftover at school lunch reduced significantly after education when compared with the same 10-day menu prior to education (p < 0.01). This result suggests that unbalanced dietary behavior has been changed with the nutrition education program. In conclusion, the nutrition education program was found to be effective in improving nutrition-related knowledge, eating habits, and dietary behavior.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.269-277
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• 2000

A survey was conducted to examine the knowledge and acceptance of food irradiation in order to provide baseline data required in the development of food irradiation education programs for college students. 150 students majoring in food and nutrition or food technology in the Chungnam National University were chosen for a survey. The results are as follows. First, college students' knowledge about food irradiation is scanty. Knowledge assessment showed that 56% of the participants had previously heard of food irradiation. 68% of the respondents thought that radioactivity remains in food after irradiation and 25.3% of them were not sure whether radioactivity remains in food after irradiation or not. Only half of the respondents thought that nutrient loss due to irradiation is equal to or lower than that due to cooking or freezing. Second, approximately 56% of the respondents showed that food irradiation is somewhat or strongly needed for meat or fish; whereas, over 60% of them showed that food irradiation is not needed for grain, vegetable and fruit. Almost 40% of the respondents were seriously concerned about irradiation of vegetables and fruits; whereas, they showed less concern about spice irradiation. More than half of the respondents were not willing to use irradiated food in all the six food groups. Third, the correlation analysis showed that the need of food irradiation is negatively correlated with concerning about the irradiated fish and fruits, but positively correlated with willingness to use irradiated food in all the five food groups, except in spices. Concern about the irradiated food is negatively correlated with willingness to use irradiated food from all the six food groups. Fourth, almost all the respondents (over 90%) agreed that the irradiated food labeling is required as well as the development of proper methods to identify irradiated foods.

• The Journal of the Korea Contents Association
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• v.13 no.8
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• pp.450-457
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• 2013

This research was developing a mobile-based service system through which consumers can collect labeled information on processed foods. This research collected and analyzed the labeled information of processed foods sold on the market and found that they contain abstruse standards for the information of raw nutrients and additives and are not proper for our database. Thus, to offer proper consumer-oriented information, we reclassified the information according to categories such as raw materials, additives, and nutrient information based on the food information standard of the current Food Sanitation Act, and added it to the database. Using this reprocessed information, this study developed an algorithm and applied it to a mobile-based service system, which allows consumers to use information on the labels of processed foods scientifically and clearly.

• Journal of Nutrition and Health
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• v.30 no.3
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• pp.360-369
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• 1997

Food/nutrition related views, beliefs, attitudes, and behaviors were investigated for three hundred randomly selected men and women, aged 20-60 years, residing in Seoul metropolitan area. Food/nutrition views, attitudes, and beliefs were found to vary greatly between groups of different age, sex, education and income level. Adults of 20-35 years of age showed significantly less strong views about keeping traditional food habits, while exhibiting a significantly high level of acceptance towards the use of convenience foods as compared to the adults aged 36 years or older. Food safety was found to be a major concern to most of the subjects accounting 69.7% for pesticides residues in fresh produce items, 94.7% for food additives in processed food, and 56.3% for food poisoning in foods eaten outside of the home. Male adults aged 45 years or older showed a strong tendency to rely on a few promotional food products for the maintenance of their health and for them the development and implementation of a sensible feed nutritin/health education program including a way to avoid nutrition quackery might be beneficial. Eighty percent of the subjects were found to read food labels with higher rates shown among young adults and females. Due to the virtual absence of nutrition labeling however, the percentage of subjects who idicated that they are looking for the information on nutrient content was low (<10%) compared to the rates for other informations such as date of manufacture(80.2%), expiration data(55.8%), ingredients(40.9), and additives(40.9%). Ninety one percent of the subjects indicated that they would like to see the sources for nutrition label the nutritional value of the foods. The top five most frequently (68.3%), food packages(50.7%), and radio(43.3%). Health professionals such as physicians, nurses, and nutritionists/dietitians were utilized less frequently as sources of nutrition information than lay sources, with reported rate of only 38%, 22%, and 0.7%, respectively. These results collectively suggest that strategies are to be developed to provide accurate nutrition information to adults.