• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.99-111
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• 2023

The purpose of this study was to provide basic data for setting more detailed standards for baby food and to provide food information that can be used in real-world settings. We purchased 80 snacks and 40 drinks for infants and toddlers from supermarkets and online markets and analyzed tar color, artificial sweeteners, mycotoxins, and nutritional components (e.g., sucrose, sodium, and calcium). Fortunately, it was confirmed that both tar color and sodium saccharin, which do not have detection criteria for labeled foods for infants and toddlers, were not detected. However, acesulfame potassium was detected at 0.07 g/kg in one snack sample. As for myxotoxins, aflatoxin (B1, B2, G1, and G2) and ochratoxin A were not detected. Fumonisin B1, fumonisin B2, and zearalenone were detected in the ranges of 9.78-78.94 ㎍/kg, 5.58-11.73 ㎍/kg, and 2.96-8.83 ㎍/kg, respectively, but only in snacks. Sucrose was detected in 65 of the snacks (0.02-40.94 g/net weight [g]) and in 24 of the drinks (0.12-27.60 g/net weight [g]). Minerals were detected in most of the samples, and in four snacks, the zinc content per net exceeded the tolerable upper intake level for infants. Sixteen snacks exceeded the food standards for sodium content for infants and toddlers, but none of them were labeled as food for infants and toddlers in the product manufacturing report, such that the corresponding standards could not be applied. Therefore, it seems necessary to establish institutional improvements, such as strengthening labeling standards, so that the currently enforced standards can be appropriately applied, and establishing standards for labeled foods for infants and toddlers.

• Journal of Nutrition and Health
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• v.57 no.4
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• pp.451-467
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• 2024

Purpose: This study aimed to develop a four-hour food additive education program for elementary school students to provide them with accurate information on food additives. Methods: A survey was conducted among 133 elementary school students living in Gyeonggi Province to identify the level of food additive awareness. A four-hour food additive education program and educational materials (PPT, activity sheets, and teacher guidelines) were developed based on the results of the food additive awareness survey. The developed educational programs were based on the Theoretical Model of Stages of Behavior Change. An elementary school nutrition teacher conducted a pilot education for 83 elementary school students to evaluate the feasibility of the developed education program. A survey was conducted to evaluate the effectiveness and satisfaction of the pilot education program. Results: The results of the Food Additive Awareness Survey showed that only 42.1% of people were aware of food additives; 46.3% wanted to know more about food additives, and 54.3% required food additive education. Food coloring (44.7%) and artificial sweeteners (18.7%) were the most common food additives of interest. What they wanted to know about food additives was the safety of food additives (36.8%) and the role and function of food additives (20.3%). After the pilot training on food additives, the level of awareness of food additives was improved significantly, and the percentage of participants who recognized the need for food additive education and promotion increased. According to the satisfaction survey of the food additives education, the interest, understanding, real-life application, learning method, and content amount were approximately 90%. Conclusion: The educational program developed through this study will change the negative perceptions of food additives in elementary school students to a positive one. It will do so by helping nutrition educators educate students on this important subject.