• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.581-593
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• 2010

This study was performed to find out the correct recognition and stabilization of the food labeling system, and the dietary behavior of college students for processed food as well as their recognition of the food labeling system as observed according to their residence type. A questionnaire was composed with three divisions containing general items, the dietary behavior for processed food and the effectiveness of the nutrition labeling system. The data was analyzed by SPSS WIN 17.0 and the results are as follows; The findings showed differences according to residence type were the intake frequency of processed food, the ways of preservation and the reasons of returning or exchange of the purchased processed food. And there was no difference in the recognition of dietary behavior for processed food and food nutrition labeling system. For overall perception of the dietary behavior and the recognition of the food labeling system, the ratio of college students who considered selection standard related to health when purchasing processed food was low. And the ratio of those who checked the label for milk and dairy products or instant food which is concerned with decomposition was high. On the contrary, the ratio of checking was relatively low for beverages, noodles and cookies. Many answered that the reason for having checked the food label was to find out the safety of the food and that of having read the nutrition label was to control weight and to check the nutrition ingredients. In general, many answered positively for the recognition and the necessity of food labeling system, but the actual practice of selecting and managing processed food was poor.

• Journal of the Korea Convergence Society
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• v.12 no.1
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• pp.119-125
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• 2021

The purpose of the study was to analyzed the convergence effect of dental insurance knowledge and oral health knowledge on dental insurance recognition satisfaction of adults. Dental health insurance satisfaction recognition, "Need expand the number of treatment subjects of dental treatment" was high, "satisfied cost of dental treatment covered by dental insurance" was low. Dental insurance knowledge was high teeth whitening, orthodontic treatment. Oral health knowledge was high, "the food you eat affects your teeth.". Dental health insurance recognition satisfaction was high when enrolled in private dental insurance. Dental health insurance recognition satisfaction showed a positive correlation with dental health insurance knowledge. Collectively in order to increase the dental health insurance recognition satisfaction, systematic education on dental insurance knowledge and oral health knowledge should be provided.

• Food Science and Preservation
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• v.14 no.6
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• pp.676-680
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• 2007

This study was conduced to get consumers to use the organic food soundly and to provide useful information to researchers of organic food by investigating the consumers' recognition of organic food. The subjects of this study were the 364 housewives in Seoul area, over the age of 20. The result of this study showed that the respondents' awareness of organic food was average 3.40. And respondents recognized that organic food is healthy(4.05), expensive(3.92), had no chemical fertilizer(3.83), and clean(3.79), in order. The study also showed that only 58.8% of the respondents said that they trust organic food and the major reasons for distrust in organic foods are: it's too expensive(3.90), is no different than non-organic food(3.74), and had unfavorable reports in the media(3.36).

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.952-962
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• 2015

The purpose of this study was to investigate the effect of green dietary life recognition and low-carbon green life practice on health-related dietary habits in high school students. The subjects were 367 high school students in the Incheon area. This cross-sectional survey was conducted using a questionnaire, and data were analyzed with the SPSS 20.0 program. According to the findings, green dietary life recognition were categorized into two sub-factors: 'Eco-friendly traditional dietary life', and 'Life of consideration and thanks'. Low-carbon green life practice was 'Low-carbon green life', and health-related dietary habits were categorized into four sub-factors: 'Vegetables-oriented traditional dietary habits', 'Balanced dietary habits', 'Life practice for health', and 'Various cereals intake'. Green dietary life recognition showed a significantly positive relationship with all sub-factors of health-related dietary habits (p<0.05), whereas 'Eco-friendly traditional dietary life' had no significant effect on 'Balanced dietary habits'. Low-carbon green life practice showed a significantly positive relationship with all sub-factors of health-related dietary habits (p<0.01). Students who received green growth education showed significantly higher health-related dietary habits than those who did not (p<0.01). Girls showed significantly higher green dietary life recognitions and low-carbon green life practice than boys (p<0.01). Therefore, more green dietary life and low-carbon green life education programs targeting students are need. Voluntary activities, along with green dietary life and low-carbon green life education will help students improve their health-related dietary habits.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.348-355
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• 2008

For globalization of Korean food, It is essential to research and analyze target markets in advance. However until recently, there has been a lack of food research in regions of select countries in order to create systematic plans for marketing Korean foods. Therefore this study aimed to investigate the recognition of Korean foods as compared to other Asian foods in young adults living in Vaxjo, Sweden. Over 90 percent of the Swedish students had experienced Thai and Chinese cuisines, indicating their popularity as Asian foods in Sweden. The participants were attracted to six positive attributes of Asian food: 'fresh vegetables', 'low fat', 'chicken and sea food', 'exotic ingredients', 'good value for the money' and 'unknown foods'. The favorite type of Asian food was Thai food and Korean food was the least tried, as over 50% of respondents linked it to 'unknown food' attributes. Based on these results, in order to introduce Korean food more successfully, focus should be placed on the unique and unknown attributes of Korean food, as well as emphasis placed on its healthfulness, to stimulate the curiosity of target markets such as young Swedish adults.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.746-755
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• 2011

A survey on the status of sanitary education and recognition and perceived performance of cooking operations related to sanitation for cooks at nine deluxe hotels in the Seoul area was conducted. The frequency of a food sanitary training program inside the hotel was 94.0%, and the frequency of training was 'once a month' at 68.5%. The program was taught by a hygienist in the hotel (62.7%), and 64.2% of cooks always attended. Cooks' recognition of HACCP was 3.52, and the importance of education on HACCP was higher at 3.77. Cook's' level of sanitary management was satisfactory with an average of 3.83 out of 5 in a Likert scale. The results showed a high average (4.08) for importance of personal hygiene during cooking, but satisfaction of personal hygiene was rather low at 3.92. Cooks' recognition of food sanitation in work field was very high at 4.15. The average scale of recognition on personal hygiene was 4.36, and out of 10 items related to personal hygiene, 'maintaining hand hygiene' showed the highest recognition (4.43). In a performance scale, the average was 4.24, and 'performing annual health examination' was the highest at 4.38. Perceived recognition of 18 items related to food sanitation had an average of 4.41, whereas the average for performance was lower at 4.31. Perceived recognition of 12 items related to cooking equipments had an average of 4.39, and average scale of performance was 4.28. Therefore, cooks' high recognition of food sanitation but rather low recognition of satisfaction of personal hygiene and perceived performance indicated that systematic sanitation management monitoring tools are necessary for higher performance.

• Journal of the Korean Society of Food Culture
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• v.38 no.6
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• pp.373-380
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• 2023

In this study, 294 housewives in Siheung, Gyeonggi-do, were surveyed to evaluate the differences in the recognition and use of nutrition labeling according to age and to present data for nutrition education. The younger the age, the more aware the consumer was of the information on the nutrition label. Housewives who were younger than 60 years were more likely to check the nutrition labels. The lower the age, the higher the reliance on the nutritional labeling content of the food, and the higher the recognition level of nutritional labeling. It was found that the lower the age, the easier it was for the consumer to understand the nutritional labeling. Among housewives in their 30s and younger, 89.5 percent said they believed checking nutrition labels would help their health. In the younger age group knowledge and information on nutrition labeling was acquired from the internet, and in the older age group, knowledge was acquired from television, radio, and newspapers. Research conducted on housewives in other regions in the future could provide more detailed information suitable for the population of each region. This would serve as data for nutrition education on the recognition and use of nutrition labeling for a healthy diet.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.206-217
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• 2016

This study was conducted to assess the recognition and consumption of health functional food (HFF) of the college students in the Northern Gyeonggi-do area (Republic of Korea). To accomplish this, a survey was conducted to investigate 360 college students (183 males and 177 females) regarding their general characteristics, as well as the recognition, knowledge, considerations, purchases and consumption of HFF. Most male and female students (68.9% and 61.6%, respectively) were unaware of the HFF certification mark, however, more females(58.8%) were aware of the legal HFF definition compared to males (36.6%). The HFF advertising routes for males and females were 'TV radio' (43.2% and 43.5%, respectively) and 'internet smart phones' (19.7% and 27.1%, respectively). The main factor considered for selection and the most serious problem concerning HFF by males and females were 'effectiveness' (36.1% and 43.6%, respectively) and 'hype (exaggerated advertisement)' (35.0% and 55.9%, respectively). The main purchase route by males and females was 'pharmacy' (35.2% and 27.8%, respectively). The main reason for HFF product purchase by males and females was 'health promotion' (38.8% and 29.4%, respectively) and the main reason for not purchasing an HFF product was 'no health problem'(34.8% and 36.7%, respectively). The percentage of HFF consumption was 46.0% in males and 69.8% in females. The main HFF product consumed by males and females was 'vitamin mineral' (36.9% and 43.5%, respectively). The main reason for HFF consumption by males was 'health promotion' (31.0%) and females was 'recovery from fatigue' (21.8%). The main reason for not consuming HFF by males and females was 'no health problem' (38.4% and 41.5%, respectively). These results suggest the need to provide correct information concerning HFF to college students. Based on these results, greater efforts should be made to provide meaningful information regarding factors affecting purchase and consumption patterns for college students related to the research and development of HFF in the Northern Gyeonggi-do area.

• Korean Journal of Human Ecology
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• v.15 no.2
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• pp.341-352
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• 2006

This study examined health-functional foods intake pattern of consumers and their recognition of it to prepare a guide for the foods. The data were collected from the adults living in Busan and Gyeongnam through a self-administered questionnaire from September sixth to September thirteenth, 2005. The results of this study were as follows: Most respondents have taken one health-functional food, mainly on purpose to maintain and improve overall health condition. The average of monthly cost to purchase the foods was 79,933 Korean won, and drugstores were the main purchasing place. The value perception about health-functional foods was at the middle, and the recognition level of Health Functional Foods Act established in 2002 was very low. The most important source of information regarding health-functional foods was family, relatives and friends, and two-fifths respondents had difficulties in obtaining information. These results imply that consumers should consult with experts before they take health-functional foods and that public information regarding Health Functional Foods Act should be given to consumers.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.735-745
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• 2014

This study examined dietary behaviors such as use motive, selection attribute, satisfaction, and purchasing intention in Yaksun foods according to women's dietary life style type. To achieve this research objective, it targeted women in more than the 20s who dwell in Seoul and Busan area. As a result, the following facts were clarified. First, the highest recognition was shown in rationality-seeking type as for diversion and in taste-seeking type as for sociality among the motives for using Yaksun foods. Second, the highest recognition was shown in taste-seeking type as for food quality & taste and physical service and in rationality-seeking type as for convenience among the selection attributes of Yaksun foods. Third, the satisfaction and the purchasing intention of Yaksun foods were the highest in health-seeking type. Seeing the above findings, the differentiation will be pursued from other food-service markets by making sensual taste and flavor as the food materials of Yaksun foods targeting consumers who pursue taste. Also, to increase satisfaction and purchasing intention of Yaksun foods, there is a need to positively publicize that Yaksun foods have efficacy on maintaining health and preventing disease.