• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.202-207
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• 2019

The objective of this study was to analyze labeling improvements and evaluate willingness to pay for health functional foods with a focus on the caution for intake. For this study, we conducted a survey on health functional food intake behavior, confirmation and improvements of cautions for intake. We assessed the willingness to pay for improvement of the caution for intake. Consumers anticipate improved immune function, and fatigue improvement after consumption of health functional foods. They mainly checked the function components related to efficacy and effectiveness, ingredients and their contents, ingestion amount and method, expiry date and best mode of storage, product name, and cautions associated with ingestion of health functional foods. They has been difficulties in obtaining sufficient caution information for intake from the current labeling method. Therefore, it is necessary to improve the labeling of caution for intake. The analysis indicated that about 5.14% of the respondents were willing to pay more if new labeling was introduces. However, there is still controversy over their safety, which is damaging to the consumers. Therefore, by providing consumers with accurate and detailed information on cautions for intake, it can contribute to securing safety and improving the quality of health functional foods.

• Nutrition Research and Practice
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• v.5 no.4
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• pp.313-321
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• 2011

The Korea Food and Drug Administration (KFDA) revised the Health Functional Food Act in 2008 and extended the form of health functional foods to general food types. Therefore, this study was performed to investigate consumers' perceptions of the expanded form of health functional food and to predict consumption patterns. For this study, 1,006 male and female adults aged 19 years and older were selected nationwide by multi-stage stratified random sampling and were surveyed in 1:1 interviews. The questionnaire survey was conducted by Korea Gallup. The subjects consisted of 497 (49.4%) males and 509 (50.6%) females. About 57.9% of the subjects recognized the KFDA's permission procedures for health functional foods. Regarding the health functional foods that the subjects had consumed, red ginseng products were the highest (45.3%), followed by nutritional supplements (34.9%), ginseng products (27.9%), lactobacillus-containing products (21.0%), aloe products (20.3%), and Japanese apricot extract products (18.4%). Opinions on expanding the form of health functional foods to general food types scored 4.7 points on a 7-point scale, showing positive responses. In terms of the effects of medicine-type health functional foods versus generic health functional foods, the highest response was 'same effects if the same ingredients are contained' at a rate of 34.7%. For intake frequency by food type, the response of 'daily consistent intake' was 31.7% for capsules, tablets, and pills, and 21.7% for extracts. For general food types, 'daily consistent intake' was 44.5% for rice and 22.8% for beverages, which were higher rates than those for medicine types. From the above results, consumers had positive opinions of the expansion of health functional foods to generic forms but are not expected to maintain accurate intake frequencies or amounts. Thus, continuous promotion and education are needed for proper intake of generic health functional foods.

• Korean Journal of Community Nutrition
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• v.26 no.4
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• pp.259-269
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• 2021

Objectives: This study aimed to investigate the changes in the eating habits and lifestyle of middle-aged women in Gwangju during the COVID-19 pandemic. Methods: A total of 428 middle-aged women aged between 40 and 60 participated in a survey relating to general information, food and lifestyle, health functional food, and menopausal symptoms. The correlation between the variables was analyzed. Results: In the positive habits, the intake of nutritional supplements for immunity enhancement increased the most, followed by the use of media to learn healthy eating tips, and diets including healthy food. Negative habits increased in the order of frequency of taking delivery orders, levels of stress or anxiety, and time spent sitting or watching movies. In the case of recommended foods, the intake increased the most in the order of eggs, fruits, vegetables, milk/dairy products, and seaweed. Non-recommended foods increased in the order of meat, bread, rice, and noodles. The awareness of health functional foods was in the increasing order of interest, knowledge, consumption experience, and purchase amount. The type of health functional food intake was in the increasing order of probiotics, multivitamin and mineral supplements, vitamin C, collagen, and omega-3. Menopausal symptoms were in the increasing order of bone and joint pain, poor sleep quality, emotional ups and downs, loneliness, and feeling of emptiness. In the correlation of major variables, positive habits showed a significant positive correlation with recommended food intake and the recognition of health functional foods. Negative habits showed a significant positive correlation with non-recommended food intake and a significant positive correlation with menopausal symptoms. Recommended food intake showed a significant positive correlation with health functional food recognition and intake and menopausal symptoms. Conclusions: This study suggests that it is necessary to establish social measures to reduce the negative effects of the COVID-19 pandemic on middle-aged women and to ensure effective self-management through a healthy lifestyle since the pandemic has a long-term impact.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.758-771
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• 2012

This research contains awareness of antioxidant and intakes of antioxidant foods for the present evaluate college students in Seoul, 375 patients were investigated. The subjects, the woman college student more than male's responded, showed a uniform distribution in the allowance, grade and the most type of residence is living apart from their family. All male and female college students recognize a lot about health, but male college students had higher than female students interested in the health, on the other hand, female college students had higher than male college students for the health efforts for the promotion of a healthy. Awareness about the oxide and active oxygen is moderate level, but knowledge about active oxygen is low level, they responded that active oxygen was caused when received stress or do strenuous exercise. General Health Functional Foods recognized that the usual intake, but intake of antioxidant was when the activity was caused by active oxygen. They recognized that the antioxidant effect is anti-aging and vitamin, wine and tea, were perceived as antioxidant foods, are popularly known. Usually, people was initially recognized through the internet in university or high school, they desire to obtain information was high but the effort to gain understanding and knowledge about antioxidant are relatively low. The result of comparing the difference of natural antioxidant foods and antioxidant healthy functional foods, recognizes of effects and absorption rate are similar, but recognizes that natural food intake is better recognition in the economics and health functional food is better recognition in the easy intake and nature foods was more preferred than functional foods because of nature friendly. Trying to intake of antioxidant foods is low, but people is expected anti-aging and fatigue recovery through the intake of antioxidant food. People think that intake is irrelevant to the season, but summer is higher than other seasons. Showed that efficacy perceptions about health supplements are higher, but efficacy perceptions about antioxidant health supplements when ingested are at a moderate level, which is lower, due to low antioxidant for understanding. Antioxidant functional health food intake will be affected the gifts or the people around them and purchase is also more influenced by surround people than themselves. So showed that most college students prefer natural antioxidant foods than antioxidant health supplements, in case of ingested antioxidant health supplements also showed that it was consumed by surround people than personal will.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.474-485
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• 2019

This study aim to evaluate dietary quality and nutritional status according to the consumption of health functional food using Nutrition Quotient for Korean elderly (NQ-E) for 288 elderly people attending senior welfare centers in Gyeonggi-do. The questionnaire consisted of items about general information, health functional food, and Nutrition Quotient for Korean elderly (NQ-E). Chi-squared test, Fisher's exact tests, and Analysis of Covariance (ANCOVA) were performed using the SAS program ver. 9.4. Among the male and female subjects, the female subjects consumed more health functional food. The results of the dietary quality and nutritional status difference according to the intake of health functional food showed significant differences only in the areas of variety and abstinence among nutrition quotient factors for men, while no significant differences were observed in any of the nutrition quotient factors for women. In conclusion, focused-nutrition education program and useful guideline is needed for promoting adequate consumption of health functional foods in elderly.

• Nutrition Research and Practice
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• v.12 no.4
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• pp.307-314
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• 2018

BACKGROUND/OBJECTIVES: Numerous researches have studied the association between sugar intake and obesity of children in many countries. This study was undertaken to investigate the association between beverage intake and obesity of children by reviewing a database for total sugar contents established in all foods and presented in a nutrition survey by the Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: Data of 1,520 children aged 6-11 years in the 6th KNHANES (2013-2015) were analyzed for this study. A database for total sugar intake comprises the total sugar contents of all foods included in the results of a nutrition survey using the 24-hour recall method of 6th KNHANES. Beverages were categorized into carbonated beverages, fruit & vegetable drinks, other drinks, tea, and coffee. RESULTS: The average daily beverage intake of all children was 131.75 g/day, and the average daily total sugar intake in beverages was 13.76 g/day. Carbonated beverages had the highest intake rate (58.85 g/day) and also ranked highest for sugar intake (6.36 g/day). After adjusting for confounding variables, the odds ratio for obesity in children with beverage intake of ${\geq}200mL/day$ significantly increased by 1.83 times (95% CI, 1.11-3.00) as compared to children with beverage intake of < 200 mL/day. Also, a significant increase was observed in the odds ratio for obesity in total children (2.41 times; 95% CI, 1.35-4.33) and boys (3.15 times; 95% CI, 1.53-6.49) with carbonated beverage intake of ${\geq}200mL/day$ when compared with children who consumed < 200 mL/day. CONCLUSION: A positive association is observed between beverage intake and obesity in Korean children. In particular, an intake of carbonated beverages has a positive correlation with childhood obesity in boys. This study can therefore be used as scientific evidence for reducing sugar, and for the continuous management and research on beverages.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.374-379
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• 2005

The intake of health foods with physiological effects may cause adverse effects due to their intrinsic compounds, external contamination or consumers' eating patterns. To keep pace with the increasing interest on the safety assurance, Health Functional Food Act has been enacted and standards and specifications for 32 products have been proclaimed by Korea Food and Drug Administration in 2004. To reduce the safety problems related with the intake of non regulated health intended food, we classified the health intended foods materials into two groups, as proclaimed health functional food materials and others, and examined the difference of intake patterns on both categories. Among 16,474 health intended foods responded by 5,175 respondents and their household members, 49.2% were categorized as health functional food materials. The average number of total health intended foods intake and health functional foods intake per person were 3.19 and 1.58 respectively. The proportion of health functional foods in total health intended foods per person was higher in the group with less than 20 years old, therefore this age group needs relatively low concern. On the other hand, 40-59 years old females who have taken the highest number of health food items, 30-59 years old males who had the lowest proportion of health functional foods to total health intended food, and their consumed foods such as medicinal plant and animal protein based restoratives need relatively high concern about intake safety of health foods.

• Journal of Nutrition and Health
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• v.35 no.10
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• pp.1070-1080
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• 2002

This study was designed to obtain the information concerning food intake, dietary habits, functional status, health condition and cognitive status of the elderly using public health center in Ulsan area. The subjects of this study consisted 154 elderly persons aged 60~82 years. Interviews were conducted using the health habits and food frequency questionnaires to provide basic information for nutrition education program. We evaluated the current food intake, dietary cholesterol intake (cholesterol index), functional status, cognitive function and blood analysis of the subjects. The results of this study were as follows : Mean age of the subjects was 68.7 $\pm$ 6.7years. The average cognitive status score of the subjects was 7.9 $\pm$ 2.0 (full score was 10.0). Male had a higher cognitive status score than female. There was significant difference between cognitive status score and age, education level, pocket money, physical activity and living condition. The subjects who had a higher cognitive status score ate more fish and meats group and milk and milk products than the subjects had a lower cognitive status score. And hemoglobin level, serum triglyceride, HDL-cholesterol and atherogenic index affected to cognitive status while fasting blood glucose and LDL-cholesterol did not any effect on cognitive status. These results have demonstrated that various socioeconomic variables and food intake pattern and nutritional status affect on cognitive status with aging and suggest that proper nutrition education and adequate nutrient intake in quality and quantity are essential in maintaining cognitive status in later life.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.340-351
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• 2015

To investigate male office workers' dietary habits and their perception and intake of health functional foods, 234 male employees were surveyed by questionnaire. The results were categorized into three age groups: under 35 years, 35 and 45 years, and over 45 years. The over 45 years group had significantly better dietary habits than the others (p<0.05). The most common reason for skipping breakfast was lack of time. Frequency of drinking alcohol was higher in the older group, where tiredness after drinking was lower in the younger group. The perception score of health functional foods was highest in the over 45 years group. Perception of health functional foods was more positive as the age of the groups increased (p<0.01). The number of health functional foods consumed, duration of intake, and beneficial health effects were higher in older groups. Although older people are more concerned about health than relatively younger people, they did not necessarily have reduced the amounts of smoking and drinking. Instead, they simply showed higher intakes of health functional foods to prevent and cure disease and improve their health. Therefore, older people need to receive education about their dietary and living habits instead of simply eating health functional foods. It is necessary to provide correct information about health functional foods by nutritional education.