• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.519-533
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• 2007

This study was carried out to investigate the nutrition knowledge, dietary attitudes, and dietary habits of girl's high school students in Kunsan, and to investigate their recognition of food-nutrition labeling. The results are summarized as follows. General nutrition knowledge is relatively low, with an average of 0.57. It was shown that high school female students skipped breakfast rather than lunch or dinner, with a skipping rate of 28.9% for breakfast, 0.7% for lunch, and 8.6% for dinner. Regarding snacks, 35.5% of all the surveyed students had 1 snack per day, with 31.9% having them between lunch and dinner. The most popular snacks include biscuits (22.3%), noodles (18.3%) and bakery (13.3%). The most popular response was that students 'sometimes checked' the food label of processed domestic and imported processed food. The level of satisfaction with food labels is moderate, with an average of 2.96, out of 5. The most satisfactory title about food labels was 'helpful for food selection' with 3.19. On the other hand, the least satisfactory title was 'understands the label' with 2.78. Regarding the identification of the nutrition labeling, the highest response was 'sometimes watched, sometimes not' with 40.5%. Products which were most often checked were milk/milk products (3.44), snacks/bread (3.33), and soft drinks (3.07). Among nutrition labeling items, total calories was the most important, followed by fat, carbohydrate, cholesterol and calcium. The question regarding the knowledge of nutrition labeling rated an average of 0.58 (out of 1). There was a significant positive correlation between the degree of the nutrition label verification and the dietary attitude score, along with the nutrition labeling knowledge and the nutrition knowledge score of the subjects. On the other hand, the degree of the nutrition label verification and the knowledge on nutrition labeling had a significant negative correlation. Hence, it is of the opinion that education on properly reading nutrient information is necessary to enable adolescents to apply that in real life. Furthermore, labeling nutritional information on processed fred through a more comprehensive method is deemed necessary as a supporting measure.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.78-86
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• 2016

The purpose of current study is to verify a formulated model that explains the influence of informational clues(Nutritional label information and Mass media information) on subjective knowledge, concern, satisfaction, and behavioral intention toward healthy foods in context of full-service restaurants. The results of present study demonstrated that all informational clues have significant influence on both knowledge and concern about health and the significant relationships were confirmed between knowledge, concern, emotional pleasure, and behavioral intention. This study may contribute to develop meaningful marketing strategic for healthy foods in full-service sector, and it can be utilized as a critical study to establish an attractive business strategics to increase revenue as well as satisfy healthy foods consumers in full-service restaurant consumers.

• Korean Journal of Community Nutrition
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• v.29 no.1
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• pp.65-80
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• 2024

Objectives: This study aims to compare changes in physical factors, health behaviors, eating habits, and nutritional intake among Korean male and female adults over a period of three years (2019-2021) before and after the outbreak of coronavirus disease 2019 (COVID-19). Methods: This study utilized raw data from the 8th Korea National Health and Nutrition Examination Survey (2019-2021). The participants in this study included 6,235 individuals in 2019, 5,865 individuals in 2020, and 5,635 individuals in 2021. Individuals whose daily energy intake was less than 500 kcal or exceeded 5,000 kcal were excluded from the study. Results: In comparison to 2019, overweight/obesity rates, weight, waist circumference, weekend sleep hours, and resistance exercise days/week increased in both male and female during the COVID-19 pandemic. Regarding eating habits, the proportions of people skipping breakfast, not eating out, consuming health supplements, and recognizing nutritional labels increased in 2020 and 2021, whereas the rate of skipping dinner decreased. Total energy intake has continued to decrease for the two years since 2019. A comparison of nutrient intake per 1,000 kcal before and after the outbreak of COVID-19 revealed that intake of nutrients, including protein, phosphorus, iron, vitamin A, riboflavin, and niacin increased, while folic acid intake decreased. In male, calcium, phosphorus, riboflavin, and niacin intakes increased, whereas iron, vitamin C, and folic acid intakes decreased. In female, phosphorus, iron, vitamin A, and riboflavin intake increased significantly, while protein and niacin intake decreased significantly. Conclusions: After COVID-19, the obesity rate, breakfast skipping rate, health supplement intake, and nutritional label use increased, while the frequency of eating out, dinner skipping rate, and total energy intake decreased. These environmental changes and social factors highlight the need for nutritional education and management to ensure proper nutritional intake and reduce obesity rates in the post-COVID-19 era.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.811-817
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• 2016

Purpose: People have long been interested about antioxidant nutrients such as vitamin A and E to stay in healthy states. This present study provides trustworthy nutritional information and evaluates vitamin A and E contents in emphasized food items. Methods: Vitamin A or vitamin E emphasized foods including beverage, cereal, snack, chocolate product, other cocoa products, and sugar products were analyzed. The contents of vitamin A, E in samples were examined by high performance liquid chromatography. Vitamin A and vitamin E contents were compared with the labeled value indicated on the nutrition label. Results: Vitamin A (n=18) value ranged from 90% to 248% and vitamin E (n=20) value ranged between 96-413% of labeled value. Analyzed samples ranged more than 80% of the labeled value, which complied with food labeling rules. Conclusion: Providing accurate information for nutrition label is essential to confirm nutrient contents in foods. It will help to decide the adequate level of nutrient intake. Therefore, the nutrition labeling system should be supervised continuously with regular monitoring analysis.

• 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 .

• Food Science and Preservation
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• v.13 no.6
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• pp.669-674
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• 2006

In order to develop a model on the quality and nutrition label of Korean fruit plum, we first examined the quality and nutritional characteristics of Korean Plum, ChooHee. The contents of moisture, crude protein, crude fat, crude fiber, crude ash and N-free extinct were 92% 0.74% 0.64% 1.65%, 0.32% 4.29% respectively. Thus the total calorie of the sample was 32 kcal/100 g. The content of sugar, acidity and Vitamin C were $33{\pm}0.85 Bx^{\circ}$, $1.08{\pm}0.12%$ and $7.037{\pm}0.317mg%$ respectively. The principle minerals were S, K, Ca, Na, and Mg. Major free sugars were fructose, glucose and sucrose and major organic acid were succinic acid, malic acid and citric acid. The difference of contents of total phenols between peel and flesh pare were considerable. The total phenolic contents of whole fruit were $75.55{\pm}0.73mg%$. On the above results, the quality and nutrition label of Korean plum were developed in the first time. We expect that this study on labeling could play an important role to the quality control and marketing of Korean agricultural products.

• Smart Media Journal
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• v.11 no.7
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• pp.76-84
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• 2022

In Korea, where rice is the staple food, there are many cases in which the nutritional composition of food is different at the same weight, even though the same ingredients are used and the food or food name is the same. The cause is closely related to the moisture content of the food according to the cooking method and cooking process. In order to design a diet tailored to individual health and supply accurate calories and nutrients, a method of expressing food data that is not affected by the cooking process or cooking method is required. Usually, the same ingredients or foods show a lot of deviation from the nutritional components presented in the standard food database due to the difference in moisture content. For this reason, there are problems that increase the complexity of the food ingredient database and the difficulty in using it. As a method to improve these problems, we would like to propose a food data expression method based on dry weight. As an example of this, the characteristics of rice as a food material and changes in major nutritional components according to the change in moisture of various rice-processed foods made from rice were considered. In addition, as an example of how to normalize food data through this, the dry weight-based nutrition label of rice was presented.

• Journal of the Korean Society of Costume
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• v.50 no.7
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• pp.97-111
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• 2000

The purpose of this study were to segment the hair care cosmetics market according to the benefits sought, to categorize the information sources on the hair care cosmetics, and to characterize the profiles of the segmentized groups of university students. Self-administered questionnaires were distributed to 457 university students in Chonbuk province from Jul. 10 to Jul. 21, 1999. Frequencies and percentages were calculated, and factor analysis, cluster analysis, one-way ANOVA, and $\chi$$^2$-test were used. The results were: 1. University student's benefit variables on hair care cosmetics were classified into special function, fashion, practicality, brand, fragrance, styling, nutritional reinforcement, and economy. And they were segmentized into the feeling pursuit, the multi-benefit pursuit, the practicality pursuit, the benefit unconscious, and the function pursuit. The information sources were classified into marketer-dominated sources, neutral sources and consumer -dominated sources. 2. The feeling pursuit strongly sought for fashion, brand and fragrance pursuit, but considered economy less, chiefly used the marketer-dominated and neutral information sources, and showed much interests in hair care cosmetics, and were consisted of women dominantly. The multi-benefits pursuit sought for various kinds of benefits from hair care cosmetics, depended heavily on various kinds of information sources, were well aware of their hair types and instructions on the hair care cosmetics label, and were consisted of women dominantly. The practicality pursuit highly sought for practicality, but low on the fashion, were not aware of their hair style, haler care, hair health status and hair type, and almost half of them are men. The benefit unconscious showed low concern about, all kinds of benefits and hair care cosmetics, and were consisted of more men than women. The function pursuit highly sought for special function and nutritional reinforcement, mainly depended on the consumer-dominated sources. and showed low concern about their hair style and hair care.

• The Korean Journal of Community Living Science
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• v.20 no.2
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• pp.145-156
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• 2009

The purpose of this study was to explore socio-economic factors as determinants of food behavior and self-evaluation on meeting dietary guidelines. The data were derived from the KNHANES collected in 2007. A multidimensional framework of the determinants of food behavior was used, including age, gender, region, occupation, education, income and nutritional knowledge. The determinants of food behavior and self-evaluation were estimated by ordered logistic regression models. Food behavior was measured by dietary diversity scores including six food groups, which were cereals, vegetables, meats, fruits, milk, and oils. Self-evaluation on meeting dietary guidelines was based on responses from questionnaires for implementing Korean dietary guidelines. In general, the respondents who fulfilled all criteria were few. There were some differences between dietary diversity scores and self-evaluation on meeting dietary guidelines. Age, gender, and educational level showed effect on food behavior and self-evaluation. For dietary diversity scores, the individuals who were younger male, graduated from college were more likely to consume more various foods. The individuals who were older female, graduated from high school were more likely to meet dietary guidelines. Occupation was associated only with self-evaluation. Age and gender were associated with food behavior as well as self-evaluation. Income and marital status were associated only with dietary diversity scores. Reading food label and occupation were associated only with self-evaluation. The food behavior of married individuals was less in line with the dietary diversity scores than singles. In conclusion the differences between objective measure and subjective measure on individuals' diet showed more efforts like segmented nutritional education would be needed to increase the quality of dietary life.

• Journal of the Korean Dietetic Association
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• v.19 no.4
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• pp.317-342
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• 2013

The purpose of this study was to evaluate the current state of foodservice and clinical nutrition management in a hospital-based nutrition department. Nutritional guidelines and survey reports of hospital evaluation programs from 2004 to 2009 were analyzed. In total, 275 hospitals in the first period and 288 hospitals in the second period were evaluated. The division of knife and chopping board use decreased from 97.2% in 2005 to 89.7% in 2008, the maintenance of a proper freezer temperature (below $-18^{\circ}C$) increased from 82.1% in 2004 to 97.7% in 2007 (88.9% to 97.4% from large hospitals and 69.8% to 86.5% from small/medium hospitals in 2005 and 2008, respectively). In tube-feeding management, the performance rate of material cold storage and the offer rate of tube-feeding were 65.9% and 94.2% in 2007, respectively. The cold storage of material, proper use within 24 hours after opening or production, and the use of an appropriate label were 47.3%, 71.2% and 67.2% in 2009, respectively. The rate of a management system for undernourished patients was 86.0% in 2007 (56.4% for large hospitals, 18.9% for small/medium hospitals) and 14.3% in 2009. In standards of nutrition support management, the performance rates of constructing a nutrition support team, the nutrition support team activity, and organizing multidisciplinary team were 66.7%, 43.6%, and 64.1% respectively, in 2004. For large hospitals, those rates were 61.1%, 36.1%, and 58.3%, in 2005, 93.0%, 62.8%, and 91.9% in 2007, and 69.2%, 43.6%, and 69.2% in 2008, respectively. The results of this study suggest standards on sanitary foodservice preparation, production, and tube-feeding production need to correspond with HACCP regulations for small/meidium hospitals in standards of a healthcare accreditation system. It will be necessary to understand the operating conditions of nutrition departments in convalescent hospitals, psychiatric hospitals, and geriatrics hospitals. As the application of accreditation is required from 2013, standards will need to be improved and continuously updated for healthcare accreditation.