• Nutrition Research and Practice
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• 제9권1호
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• pp.63-70
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• 2015

BACKGROUND/OBJECTIVES: Use of nutrition labels in food selection is recommended for consumers. The aim of this study is to examine factors, mainly beliefs explaining nutrition label use in female college students based on the Theory of Planned Behavior (TPB). SUBJECTS/METHODS: The subjects were female college students from a university in Seoul, Korea. The survey questionnaire was composed of items examining general characteristics, nutrition label use, behavioral beliefs, normative beliefs, corresponding motivation to comply, and control beliefs. The subjects (n = 300) responded to the questionnaire by self-report, and data from 275 students were analyzed using t-test or ${\chi}^2$-test. RESULTS: The results showed that 37.8% of subjects were nutrition label users. Three out of 15 behavioral beliefs differed significantly by nutrition label use. Nutrition label users agreed more strongly on the benefits of using nutrition labels including 'comparing and selecting better foods' (P < 0.001), 'selecting healthy foods' (P < 0.05). The negative belief of 'annoying' was stronger in non-users than in users (P < 0.001). Three out of 7 sources (parents, siblings, best friend) were important in nutrition label use. Twelve out of 15 control beliefs differed significantly by nutrition label use. These included beliefs regarding constraints of using nutrition labels (e.g., time, spending money for healthy foods) and lack of nutrition knowledge (P < 0.001). Perceived confidence in understanding and applying the specifics of nutrition labels in food selection was also significantly related to nutrition label use (P < 0.001). CONCLUSIONS: This study found that the beliefs, especially control beliefs, suggested in the TPB were important in explaining nutrition label use. To promote nutrition label use, nutrition education might focus on increasing perceived control over constraints of using nutrition labels, acquiring skills for checking nutrition labels, as well as the benefits of using nutrition labels and receiving support from significant others for nutrition label use.

• 한국식품영양학회지
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• 제29권3호
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• pp.363-370
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• 2016

The purpose of this study is to investigate the dietary life status according to smart device use among university students. In 2015, data was collected during a 3 month survey of the eating behaviors, lifestyles, eating habits, and use of smart devices of 550 university students, as well as their dependency on smartphones. Ultimately, 520 subjects (94.5% analysis rate) were divided into three groups based on their daily use time of smart device: low-use group (<4.7 hours, n=173), medium-use group (${\geq}4.7hours$ and <6.4 hours, n=174), and high-use group (${\geq}6.4hours$, n=173). The more frequent use groups showed a higher level of dependency on the smartphone. Breakfast was found to be the most commonly skipped meal; and the high-use group showed a higher response of irregular meals than low-use group. In assessment of eating habits, the subjects with less smart device usage ate more regularly and at fixed times, did not overeat, drank milk everyday, and did not consume processed food as often. To sum up, more irregularity of meal and undesirable eating habits were found among university students with higher use of smart devices. These results suggest that a control of smart device usage would lead to a more desirable dietary life in university students.

• Nutrition Research and Practice
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• 제4권1호
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• pp.82-88
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• 2010

This study aimed to define a one portion size of food items frequently consumed for convenient use by Koreans in food selection, diet planning, and nutritional evaluation. We analyzed using the original data on 5,436 persons (60.87%) aged 20~64 years among 8,930 persons to whom NHANES 2005 and selected food items consumed by the intake frequency of 30 or higher among the 500 most frequently consumed food items. A total of 374 varieties of food items of regular use were selected. And the portion size of food items was set on the basis of the median (50th percentile) of the portion size for a single intake by a single person was analyzed. In cereals, the portion size of well polished rice was 80 g. In meats, the portion size of Korean beef cattle was 25 g. Among vegetable items, the portion size of Baechukimchi was 40 g. The portion size of the food items of regular use set in this study will be conveniently and effectively used by general consumers in selecting food items for a nutritionally balanced diet. In addition, these will be used as the basic data in setting the serving size in meal planning.

• 동아시아식생활학회지
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• 제26권4호
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• pp.308-313
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• 2016

This study aimed to analyze the use of monosodium L-glutamate (MSG) and disodium 5'-ribonucleotide in processed foods manufactured in Korea. Information about MSG and disodium 5'-ribonucleotide was collected from the ingredients claimed on the food packaging. A total of 412 food items were investigated, and 76 items were found to use MSG, disodium 5'-r ibonucleotide, and/or disodium 5'-inosinate. MSG was the most frequently found in 45 items (10.9%), followed by disodium 5'-ribonucleotide in 27 items (6.6%) and disodium 5'-inosinate in three items (0.7%). Of 29 food categories classified by the Korea Food Code, MSG was used most frequently in others, meat products, seasoned food, fish products, and noodles. In comparison, disodium 5'-ribonucleotide was mostly used in noodles. These results indicate that MSG and disodium 5'-ribonucleotide have been used in various Korean processed foods as a flavor enhancers with an umami taste that intensifies the flavor of food.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.553-564
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• 2006

This study was conducted to investigate the use and acceptability of pre-processed food materials in school foodservice. Self-administered questionnaires were collected from 81 schools in the Kyunggi area. Statistical data analysis was completed using the SPSS v. 10.0 program. Eighty-one school dietitians from 31 elementary, 31 middle, 19 high school participated in the survey. Most of the subjects (over 95%) understood that it is necessary to use pre-processed foods, and they considered food hygiene as the most important factor. The percentages of school foodservices that purchased and used pre-processed foods were: 82.7% for cabbage, 86.4% for onion 72.8% for carrot, 97% for garlic, 82.7% for potato, and over 90% for meats and fishes. Dietitians were most satisfied with the performance of ‘trash reduction’, and ‘saving cooking time’ when using pre-processed food materials. ‘Appearance’, ‘freshness’, ‘hygiene’, ‘nutrition’, and ‘specialty of the food-processing company’ were aspects of the most concern when purchasing and using pre-processed food materials.

• 한국식생활문화학회지
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• 제15권4호
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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.

• 보건교육건강증진학회지
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• 제33권3호
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• pp.83-93
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• 2016

Objectives: This study aimed (1) to share findings from the U.S. on customer use of social media for information seeking and sharing about food recall risks, and (2) to discuss the implications of the findings for the context of food safety and risk communication in Korea. Methods: A cross-sectional survey was conducted with 1,026 social media users aged 18 years or older in the U.S., recruited from the Knowledge Network's nationally representative panel. Results: About 26 percent of respondents used social media either to seek or share food recall information in the past year, with social networking sites being the most popular tool. With respect to social media use for information seeking, being married, perceived risk of getting foodborne diseases, and trust in Internet were significant, positive predictors; being Whites and trust in health professionals were negative predictors. Social media use for information sharing was positively associated with education, being married, foodborne disease history, and perceived risk of foodborne diseases; Whites, income, and trust in health professionals were negative predictors. Conclusions: The study gives theoretical, methodological, and practical implications for the context of food safety and risks in Korea.

• Journal of Nutrition and Health
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• 제57권3호
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• pp.275-281
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• 2024

Purpose: Various forms of distraction can have different effects on food intake. Distraction can draw attention away from the food being consumed and inhibit monitoring of food intake This study examined the effects of different levels of distraction on eating behaviors. Methods: The study was conducted using a repeated-measures design. The participants (10 males, 13 females) were served test meals (curry rice, 800 g) with the same volume at lunch for 4 weeks. The eating behaviors were analyzed during 4 distraction sessions: first session (without distraction), second session (audio distraction, radio), third session (audiovisual distraction, television), and fourth session (audiovisual distraction and hand-use, smartphone). The satiety ratings were measured using a 100 mm visual analog scale. Results: The participants consumed more food during the fourth session than during other sessions. In addition, the mealtime duration in the fourth session was longer than that in the other sessions (audiovisual distraction and hand-use, 13.74 minutes vs. without distraction, 10.36 minutes; audio distraction, 8.31 minutes; and audiovisual distraction, 9.61 minutes; p < 0.05). As the satiety ratings obtained before and after consumption of the test meals in each distraction session, participants felt significantly more satiated 30 minutes after consuming the test meal in the first session than they did in the other distraction sessions (without distraction, 84.23 mm vs. audio distraction, 76.07 mm; audiovisual distraction, 68.93 mm; and audiovisual distraction and hand-use, 74.70 mm; p < 0.05). Conclusion: Different levels of distraction can have different effects on eating behaviors and when distractions become diverse and selectable, food intake may be affected by distraction.

• Nutrition Research and Practice
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• 제18권5호
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• pp.687-700
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• 2024

BACKGROUND/OBJECTIVES: This study investigated the relationship between adolescent food-related lifestyles and food-related media use and eating behavior in Korea. SUBJECTS/METHODS: Participants were 392 Korean adolescents, ranging in age from 12 to 18, recruited via convenience sampling. They completed a self-report questionnaire survey consisting of questions about food-related lifestyle, food-related media use, food consumption behavior, food literacy, and nutrition quotient. Data analysis was conducted using SPSS 29.0. (IBM Co., Armonk, NY, USA). RESULTS: The factor analysis of food-related lifestyles identified four factors. Based on the cluster analysis results, participants were classified into three clusters reflecting different levels of interest: high interest in food, moderate interest in food, and low interest in food. The analysis revealed significant differences between groups in food-related liestyle factors (P < 0.05). Notably, the high-interest group demonstrated proactive engagement with food-related content, a willingness to explore diverse culinary experiences, and a conscientious consideration of nutritional labeling during food purchases. In contrast, the low-interest group reported tendencies toward overeating or succumbing to stimulating food consumption post-exposure to food-related content, coupled with a disregard for nutritional labeling when making food choices. A stronger inclination toward a food-related lifestyle was positively correlated with higher levels of food literacy and nutrition quotient. CONCLUSION: This study proposes that the implementation of a nutrition education program using media could effectively promote a healthy diet among adolescents with a high level of interest in their dietary habits. For adolescents with low interest in their dietary habits, it suggests that introducing an education program with a primary focus on enhancing food literacy could be beneficial in fostering a healthy diet. Our research findings provide insight for the development of tailored nutritional education programs and establishment of effective nutrition policies.

• 동아시아식생활학회지
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• 제18권4호
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• pp.592-600
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• 2008

The perceived performance of food management and the food utilization status of school food service managers in nine sectors of management in the Kyunggido area were evaluated[ED highlight - please ensure this is correct]. The results of this study revealed that 84.5% of the service managers used domestic food and $20{\sim}40%$ used organic food, with an average of 80% using one of these types of foods. In addition, the average use of pre-handling food varied widely when compared to other food items[ED highlight - very confusing, please ensure my changes do not alter your intended meaning] Additionally, most respondents used frozen food (72.0%), processed food (83.9%), and substitute food (53.4%), for the average of 20%,[ED highlight - I cannot infer your intended meaning here, what is an average of 20%? Please clarify]; however, 40.6% did not use any food substitutes. The most common reason given for using pre-handled[ED highlight - do you mean pre-packaged or pre-prepared? Please clarify] food was to save time (32.2%), whereas frozen foods were most often used to help with menu organization (37.5%). Additionally, the respondents most common reason for using processed food was its high acceptability (47.8%), while substitute foods were most often used due to non suitable foods beingreturned (75.3%). Among the varieties of food that were used, those that are easily obtained and cooked were used the most. Furthermore, the mean score for the perceived performance of food sanitary management was $4.51{\pm}0.425$ (based on the 5-point Likert scale). Finally, it was generally believed that the overall food management well executed, but that more active management of unsatisfactory food suppliers is required[ED highlight - please ensure my changes do not alter your intended meaning].