• 동아시아식생활학회지
• /
• 제23권6호
• /
• pp.671-680
• /
• 2013

This study was conducted to examine the consumption realities of processed food and the perception of food labeling with targets of university students attending schools in Daegu and Gyeongbuk areas. The reason for buying processed food was because it is easy to cook. As for the number of using processed food, it was answered that everyday dairy products, noodles, breads and snacks for 3~4 times a month, and meat processed foods, canned foods, sauces and frozen foods for 2~3 times a month. With regard to selecting processed products, both male and female students answered with taste and price first, barely considering the safety and nutritional elements. It turned out that they check the price, expiration date and country of origin in order upon buying processed foods. Most of them recognized food labeling, but answered that they checked it sometimes in order to check the 'expiration date' and the 'calories'. They were aware of the food nutritional contents indication. It was turned out that male students check it for nutrients and female students for weight control. The effect of the processed food indication was that it is easy to choose the necessary foods for health and as well as for comparing the food with other products. The satisfaction of the food labeling system was mediocre. The results indicated that the food indication system needs to be educated or promoted.

• Nutrition Research and Practice
• /
• 제8권3호
• /
• pp.327-335
• /
• 2014

BACKGROUND/OBJECTIVES: The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. SUBJECTS/METHODS: The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group. RESULTS: The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods. CONCLUSIONS: This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption.

• 동아시아식생활학회지
• /
• 제19권4호
• /
• pp.533-543
• /
• 2009

The objective of this study was to compare the differences of opinion, purchasing behavior, and recognition of food labeling and nutrition labeling of frozen processed food between employees and non-employees in the frozen food industry. The results of this survey study showed that the group working in the frozen food industry had a positive opinion of frozen processed food compared to the non-employee group who was not working in the food industry. The main reason for the positive opinion of frozen processed food was because it was convenient and easy to prepare while the main concern with consuming frozen processed food was that it was bad for one's health. The most popular menu was western style. Sixty one percent of employees in the frozen food industry preferred the microwave-cooking method, while only 37.9% of non-employees preferred the microwave-cooking method followed by cooking in boiling water (27.6%). There was a significant (p<0.001) difference in the preference of cooking method between these two groups. Most of the respondents considered 'taste' as the most important factor and 32.9% of the respondents selected 'sanitation/health' as the most serious concern for the consumption of frozen processed food. Both groups checked the food & nutrition label to verify the expiration date and the presence of food additives. The non-employee group recognized the need for nutritional information on total calorie, carbohydrate, protein, fat, saturated fat, cholesterol, minerals, vitamins, sodium, and fiber on the nutrition label of frozen processed food.

• 대한지역사회영양학회지
• /
• 제20권3호
• /
• pp.188-196
• /
• 2015

Objectives: The purpose of this study was to investigate the eating behavior toward processed foods among college students who live in different types of residence. Methods: This is a cross-sectional study targeting a total of 476 college students living at home with their family, living in a rental house with self-boarding, living in a lodging house, and living in a dormitory. Eating behaviors, including preference and the frequency of processed food intake were surveyed and compared according to the type of residence. Results: The rate of skipping a meal was significantly higher among students who reported self-boarding than those living in other types of residences. The main reason for skipping meals was that they got up late. In the entire study population, the main reason for consuming processed food was easy-to-cook (33.8%) and the primary consideration for choosing processed food was the price (54.0%). The processed food the most favored by college students was the processed noodles; those living at home with their family or living in a dormitory preferred milk products; those living in a rental house with self-boarding or in a lodging house preferred confectionery, retort pouch, convenience food, and canned/bottled food. The frequency of processed food intake was significantly higher in the students who reported self-boarding than those living in other types of residences (p < 0.001). Conclusions: Students' preference toward processed foods differed according to their type of residence. The frequency of processed food intake was significantly higher in students who reported self-boarding indicating that the type of residence of student is associated with their choices and consumption of processed foods.

• 한국지역사회생활과학회지
• /
• 제21권4호
• /
• pp.581-593
• /
• 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 Nutrition and Health
• /
• 제52권5호
• /
• pp.422-434
• /
• 2019

우리나라 국민의 가공식품 섭취 증가로 인해 가공식품으로부터의 영양소 섭취는 개인의 건강을 유지하는 식생활의 중요한 요인으로 작용하게 되었다. 그러므로 본 연구는 가공식품으로부터의 열량 및 영양소의 섭취 기여를 파악하는 것을 목적으로 하였다. 연구결과는 다음과 같다. 나이, 성별, 에너지 섭취량을 보정 한 결과, 가공식품의 섭취량은 남자가 여자보다 유의적으로 많이 섭취하였고, 나이가 증가할수록 적게 섭취하였다. 또한, 소득이 높고, 학력이 높을수록 총 가공식품의 섭취량이 유의적으로 많았다. 가공식품 섭취는 총식품 섭취량의 68.1%로 원재료식품보다 높았고, 곡류, 버섯류, 기타류를 제외한 모든 식품군에서 가공식품 섭취비율이 유의적으로 높았다. 음료 및 주류에서 가공식품 섭취량이 가장 높았다. 가공식품 섭취량이 많은 상위 5개 식품군인 음료 및 주류군, 채소군, 곡류군, 과일군, 유류군에서 다소비 가공식품은 빵, 김치, 사과가공품, 우유, 맥주로 나타났다. 나이, 성별, 에너지 섭취량을 보정 한 결과, 탄수화물을 제외한 조사된 모든 영양소 섭취량 및 영양소 섭취기준 비율은 원재료식품 식품에서보다 가공식품에서 유의적으로 높았다. 총 에너지 대비 탄수화물 섭취 비율은 가공식품에서 낮았고 단백질, 지질로부터의 에너지 섭취비율이 가공식품에서 높았다. 특히 나트륨의 경우, 가공식품에서 섭취가 96.3%로 가공식품으로부터 가장 높게 섭취하는 영양소로 나타났다. 나이, 에너지 섭취량을 보정 한 결과, 가공식품에서 영양소 섭취량은 남성이 여성보다 많았다 (비타민 C, 식이섬유, 철분, 비타민 A 제외). 가공식품에서 비타민 C 섭취량은 여성에서 높았고, 식이섬유, 철분, 비타민 A 섭취량은 성별에 따른 차이가 없었다. 성별, 에너지 섭취량, BMI를 보정 한 결과, 가공식품에서 철, 비타민 A, 비타민 C의 섭취량은 20대에 비하여 30 ~ 64세에서 섭취량이 증가하였고 65세 이상에서는 감소하였다. 가공식품으로부터의 나트륨 섭취량은 30 ~ 49세에 가장 높았고, 50세 이상에서는 섭취량이 감소하였다. 결론적으로 한국 성인의 경우 1일 총 식이 섭취량에서 가공식품 섭취량이 원재료식품보다 많았으며 가공식품으로부터 더 많은 열량과 및 대부분 영양소를 섭취하고 있는 것으로 나타났다. 가공식품의 섭취는 앞으로 더 늘어날 것으로 예상하여 건강한 가공식품의 섭취와 선택에 관한 연구와 영양교육이 필요한 것으로 생각한다.

• 대한영양사협회학술지
• /
• 제9권3호
• /
• pp.185-196
• /
• 2003

In order to investigate the recognition of processed foods, use of food labeling, and their influencing factors in adolescents, 277(male 125, female 152) middle school students were conveniently selected from Cheonan city, and were surveyed by self-recording questionnaire on June, 2000. Subjects' parents were also surveyed using the similar questionnaire. Food labels of all 222 processed foods collected from stores around schools, were well labeled in most items, but food additives(35.6%) and the origin of major ingredient(27.0) were not well indicated. The recognition score of processed foods was 55.0 out of a full score 100 in students and 68.5 in parents. The scores of students were positively correlated with those of their parents and with father's education years, while negatively correlated with snacking expenses. The rate of reading food labels was significantly different between students(51.3%) and their parents(89.9%). The main purposes of reading food labels, in case of students, were to check expiry date(93.7%), price(70.4%), and how to eat(46.5%) in order. While in parents, those were to check expiry date(95.6%), additives(59.0%), and manufacturer(45.8%). Similarly, the most three important items in food labels were expiry date, price, and quantity to the students, but to the parents they were expiry date, manufacturer, and ingredient. The most significant reason not to confirm food labels was because of small size and complication of labels. The students who did not read food labels had more snacking money and more frequent snacking, and showed lower recognition score of processed food, compared with the students who read food labels. In conclusion, the students did not well recognise processed foods and only a half of them read food labels at purchasing. The recognition score of processed foods, snacking moneys, and snacking frequency may be influencing factors on the reading of food labels in students. The high recognition of processed food of parents may positively affect the students' recognition, but did not affect directly the reading food labels.

• 한국식생활문화학회지
• /
• 제26권1호
• /
• pp.11-16
• /
• 2011

This study was conducted to examine purchasing behavior and satisfaction for imported processed snacks of mothers with preschool children and to provide nutrition education information for mothers. 81.4% of the respondents often purchased imported processed snacks and the main reason (51.0%) for purchasing imported processed snacks was preference of children. A total of 58.0% of the respondents purchased imported processed snacks at a large-scale discount store. 41.9% of the respondents purchased imported dairy products everyday, and 24.8% of them purchased the products once per week. The percentage of not purchasing at all was very high for imported confectionary, jelly and candy, nuts, and drinks. The food additive checking score was very high when purchasing imported processed snacks. The graduate school group and unemployed mothers checked significantly more often for food additives (p<0.05). The taste satisfaction score was very high, and employed mothers were satisfied with taste significantly more than unemployed mothers. Nutrition education using imported processed food labeling should be performed, and quality management before importing processed food should be carried out.

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

• 마케팅과학연구
• /
• 제17권2호
• /
• pp.75-97
• /
• 2007

Less than 3% of India's food basket, consists of processed food, therefore processed food can be viewed as an innovation or new product to Indian consumers. This research investigates the effects of product familiarity and reference groups on Indian consumers' attitudes and purchase behavior of new processed food products. For the study, the model is developed by modifying Cambel and Goodstein's (2001) "Moderate Incongruity Effect" to include important cross-cultural influences on attitudes and purchase decisions among Indian consumers. Empirical analysis was conducted through structural equation modeling (SEM). SEM results indicated that reference group influence has a stronger positive effect on consumers' attitudes and actual purchase behavior of more familiar processed foods than of less familiar processed food. In addition, attitudes have a stronger positive effect on consumers' actual purchase of more familiar than of less familiar processed foods.