Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지
DOI QR코드

DOI QR Code

A Survey on Customers' Perceptions of Nutrition Labeling for Processed Food and Restaurant Meal

가공식품 및 외식 영양표시에 대한 소비자인식조사

  • Kwon, Kwang-Il (Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration) ;
  • Yoon, Sung-Won (Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration) ;
  • Kim, So-Jin (Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration) ;
  • Kang, Ha-Ni (Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration) ;
  • Kim, Hae-Na (Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration) ;
  • Kim, Jee-Young (Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration) ;
  • Kim, Seo-Young (Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration) ;
  • Kim, Kil-Lye (Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration) ;
  • Lee, Jun-Hyung (Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration) ;
  • Jung, Sun-Mi (Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration) ;
  • Ock, So-Won (Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration) ;
  • Lee, Eun-Ju (Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration) ;
  • Kim, Jong-Wook (Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration) ;
  • Kim, Myung-Chul (Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration) ;
  • Park, Hye-Kyung (Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration)
  • 권광일 (식품의약품안전청 영양정책관 영양정책과) ;
  • 윤성원 (식품의약품안전청 영양정책관 영양정책과) ;
  • 김소진 (식품의약품안전청 영양정책관 영양정책과) ;
  • 강하니 (식품의약품안전청 영양정책관 영양정책과) ;
  • 김해나 (식품의약품안전청 영양정책관 영양정책과) ;
  • 김지영 (식품의약품안전청 영양정책관 영양정책과) ;
  • 김서영 (식품의약품안전청 영양정책관 영양정책과) ;
  • 김길례 (식품의약품안전청 영양정책관 영양정책과) ;
  • 이준형 (식품의약품안전청 영양정책관 영양정책과) ;
  • 정선미 (식품의약품안전청 영양정책관 영양정책과) ;
  • 옥소원 (식품의약품안전청 영양정책관 영양정책과) ;
  • 이은주 (식품의약품안전청 영양정책관 영양정책과) ;
  • 김종욱 (식품의약품안전청 영양정책관 영양정책과) ;
  • 김명철 (식품의약품안전청 영양정책관 영양정책과) ;
  • 박혜경 (식품의약품안전청 영양정책관 영양정책과)
  • Received : 2010.03.05
  • Accepted : 2010.04.09
  • Published : 2010.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Consumer perception of processed food and restaurant food's nutrient labelling was surveyed. The subjects of this survey consisted of 1,507 parents, whose ages were 20-59 years old. The ratio of the respondents that have known nutrition labelling on processed foods was 89.8% and the ratio of whom have checked the nutrition labelling at their point of purchase was 72.3%. The nutrients which were considered important for nutrition labelling were fat (57.1%), calorie (56.3%) and sodium (49.0%). Also nutrient which were able to be recognized at a glance by the subjects were in the order of trans fat (62.1%), cholesterol (26.9%), calorie (23.9%) and sodium (21.0%). If restaurant menu's nutrient labelling be enacted, the answer rate that the menu's nutrition labelling may affect their menu choice is 90.6% of the respondents. Besides of the Fastfoods that are enforcement, restaurants of that customers want the menu to be labeled were 'pizza and chicken restaurants'. Nutrients that customers preferred to be labelled were calorie (62.0%), fat (60.3%) and sodium (50.9%).

본 연구에서는 가공식품 및 외식업체 메뉴의 영양표시 시행에 대한 소비자들의 인식도를 조사하였다. 본 조사는 전국 20세~59세의 부모 1,507명을 대상으로 하여 전화면담으로 이루어졌다. 전체응답자의 89.8%가 가공식품에 영양표시가 있다는 것을 알고 있었으며, 응답자중 72.3%가 식품 구입시 영양표시를 확인하는 것으로 나타났다. 우선적으로 확인하는 영양표시 항목은 지방 (57.1%), 열량 (56.3%), 나트륨 (49.0%)이었으며, 알기 쉽고 눈에 잘 띄도록 표시되기를 원하는 항목은 트랜스지방 (62.1%), 콜레스테롤 (26.9%), 열량 (23.9%), 나트륨 (21.0%)순이었다. 외식에 영양표시를 시행할 경우 90.6%의 응답자는 영양표시가 메뉴선택에 영향을 미칠 수 있다고 응답하였다. 패스트푸드 이외에 영양표시 시행을 원하는 외식업체는 '피자 및 치킨'이 60.7%로 가장 높았다. 외식영양표시 시행 시우선적으로 표시하기를 원하는 영양성분은 열량 (62.0%), 지방 (60.3%), 나트륨 (50.9%)으로 나타났다. 본 조사결과 소비자들은 외식 영양표시 실시에 대하여 매우 호의적이며, 표시영양성분 중 열량을 가장 중요시 하는 것으로 조사되었다. 따라서 소비자가 현명하게 식품을 선택할 수 있는 제도가 마련되어야 할 필요가 있는 것으로 사료된다.

Keywords

References

  1. Korea Centers for Disease Control and Prevention. Korea Health Industry Development Institute. In depth analysis on the 3rd (2005) Korea Health and Nutrition Examination Survey - Nutrition Survey -; 2007. p.427
  2. Ministry of Health and Welfare. Korea Health Industry Development Institute. The third Korea Health & Nutrition Examination Survey (KNHANES III), 2005 -Nutrition Survey-; 2005
  3. Woo CB, Lee GO. A study on the propensity to consume of the food service according to customer's value system. Korea Journal of Tourism and Hospitality Research 2008; 22(2): 159-172
  4. Song HG, Kim HK. An influence on consumption toward health by the tendency of healthful menu choice in dining-out consumerfocused on the Well-being tendency and LOHAS. Korea Journal of Tourism and Hospitality Research 2008; 22(1): 83-99
  5. Roe B, Teisl MF. Genetically modified food labeling: The impacts of message and messenger on consumer perceptions of labels and products. Food Policy 2007; 32: 49-66 https://doi.org/10.1016/j.foodpol.2005.12.006
  6. Hong KE, Kang YW, Joung HJ. An analysis of consumers' needs and practice willingness for the health promotion program in restaurant industry among Seoul residents. Korean J Nutr 2008; 41(4): 365-373
  7. Almanza BA, Nelson D, Chai S. Obstacles to nutrition labeling in restaurants. J Am Diet Assoc 1997; 97(2): 157-161 https://doi.org/10.1016/S0002-8223(97)00041-2
  8. Burton S, Creyer EH, Kees J, Huggins K. Attacking the obesity epidemic: the potential health benefits of providing nutrition information in restaurants. Am Public Health Assoc 2006; 96(9): 1669-1675 https://doi.org/10.2105/AJPH.2004.054973
  9. Przyrembel H. Food labelling legislation in the EU and consumers information. Trends in Food Science & Technology 2004; 15(7-8): 360-365 https://doi.org/10.1016/j.tifs.2003.12.006
  10. Krukowski RA, Harvey-Berino J, Kolodinsky J, Narsana RT, DeSisto TP. Consumers May Not Use or Understand Calorie Labeling in Restaurants. J Am Diet Assoc 2006; 106(6): 917-920 https://doi.org/10.1016/j.jada.2006.03.005
  11. Lando AM, Labiner-Wolfe J. Helping consumers make more healthful food choices: consumer views on modifying food labels and providing point-of-purchase nutrition information at quick-service restaurants. J Nutr Educ Behav 2007; 39(3): 157-163 https://doi.org/10.1016/j.jneb.2006.12.010
  12. Borra S. Consumer perspectives on food labels. Am J Clin Nutr 2006; 83(suppl): 1235S
  13. van Trijp HCM, van der Lans IA. Consumer perceptions of nutrition and health claims. Appetite 2007; 48(3): 305-324 https://doi.org/10.1016/j.appet.2006.09.011
  14. Korea Food & Drug Administration. Commentaries of Foods Labeling Standards; 2005
  15. Kwon KL, Park SH, Lee JH, Kim JY, Yoo KS, Lee JS, Kim SY, Sung HN, Nam HS, Kim JW, Lee HY, Park HK, Kim MC. Prevalence of nutrition labeling and claims on processed, and packaged foods. Korean J Community Nutr 2007; 12(2): 206-213
  16. Korea Food & Drug Administration. Foods Labeling Standards; 2007
  17. Kim OH, Kim ES, Yu IS. A study on the current status of calcium fortification in the processed foods in Korea. J Korean Soc Food Sci Nutr 2002; 31(1): 170-176 https://doi.org/10.3746/jkfn.2002.31.1.170
  18. Kim MJ. A survey of dining-out behaviors and menu preferences of university students in the Seoul Area. Korean J Food Cookery Sci 2008; 24(4): 525-535
  19. Kim OS, Oh SI, Jang YA. Monitoring the current nutrition labeling practice on the packing of processed foods. Korean J Food Cookery Sci 2005; 21(5): 616-628
  20. Oh SI, Kim OS, Jang YA. Nutritional labeling practices for processed foods according to food category. J Korean Diet Assoc 2007; 13(2): 123-137
  21. Cha YS, Choi OS, Rho JO. A study on the purchase patterns of processed foods and perception of school dietitians on mutrition labelling on Chonbok area of Korea. Korean J Food & Nutr 2008; 21(1): 87-96
  22. Lee JW, Kim DS. Recognition of processed foods may affect the use of food labelings in middle school students. J Korean Diet Assoc 2003; 9(3): 185-196
  23. Jung HY, Jang KJ. School dietitians' perception on nutritoin labelling of the processed and packaged foods in Incheon. Korean J Community Nutr 2004; 9(5): 636-643
  24. Joo NM, Yoon JY, Kim OS, Ko YJ, Jung HA, Choi EY. A survey on the recognition and satisfaction of food labeling system in Seoul and Geongsangnamdo area. Korean J Food Culture 2005; 20(5): 525-531
  25. Moss J. Labeling of trans fatty acid content in food, regulations and limits-the FDA view. Atherosclerosis Supplements 2006; 7 (2): 57-59 https://doi.org/10.1016/j.atherosclerosissup.2006.04.012
  26. The Fourth Korea National Health and Nutrition Examination Survey (KNHANES IV-1) 2007, Korea Centers for Disease Control and Prevention; 2008. p.195-197

Cited by

  1. Usefulness, Attitude for Using and Purchase Intention on Food Labeling of Housewives and University Students vol.16, pp.1, 2011, https://doi.org/10.5720/kjcn.2011.16.1.86
  2. Recognition and use of Nutrition Labeling among Hamburger and Pizza Restaurant Consumers in Daejeon vol.16, pp.2, 2011, https://doi.org/10.5720/kjcn.2011.16.2.227
  3. Consumption and Perception of High Caloric, Low Nutrient Dense Foods by Middle School Students in Daegu vol.18, pp.3, 2012, https://doi.org/10.14373/JKDA.2012.18.3.234
  4. A study on the perception of nutrition labeling among high school boys based on their weight vol.45, pp.2, 2012, https://doi.org/10.4163/kjn.2012.45.2.150
  5. The Study of Knowledge, Attitudes, and Behaviors of University Students Regarding Nutritional Labeling vol.26, pp.3, 2013, https://doi.org/10.9799/ksfan.2013.26.3.391
  6. The Effect of the Use of Nutrition Labeling on Dietary Attitudes, Dietary Habits, Nutrition Knowledge and Application of Nutrition Information to Daily Life among Housewives in Gyeonggi-provincial Area vol.23, pp.3, 2014, https://doi.org/10.5934/kjhe.2014.23.3.453
  7. Perception of Being Overweight and Obese and the Use of Information on Food Away from Home vol.25, pp.2, 2014, https://doi.org/10.7856/kjcls.2014.25.2.175
  8. A Survey of Consumer Importance-Satisfaction on Prepackaged Meals (Dosirak) Sold by Food Service Providers vol.27, pp.1, 2014, https://doi.org/10.9799/ksfan.2014.27.1.136
  9. Study on Consumption Patterns and Degree of Checking Food-Nutrition Labeling of Convenience Foods at Convenience Stores by Young Adult Workers in Busan vol.43, pp.2, 2014, https://doi.org/10.3746/jkfn.2014.43.2.309
  10. The awareness level and needs for education on reducing sugar consumption among mothers with preschool children vol.10, pp.2, 2016, https://doi.org/10.4162/nrp.2016.10.2.229
  11. Perception and practice regarding allergen labeling: focus on food-related employees vol.10, pp.4, 2016, https://doi.org/10.4162/nrp.2016.10.4.424
  12. Importance and performance of food and nutrition labeling for school adolescents in Seoul vol.50, pp.4, 2017, https://doi.org/10.4163/jnh.2017.50.4.383
  13. Association between Nutrition Label Use and Chronic Disease in Korean Adults: The Fourth Korea National Health and Nutrition Examination Survey 2008-2009 vol.29, pp.11, 2014, https://doi.org/10.3346/jkms.2014.29.11.1457
  14. The Effect of Healthy Food Knowledge on Perceived Healthy Foods’ Value, Degree of Satisfaction, and Behavioral Intention: The Moderating Effect of Gender vol.19, pp.2, 2018, https://doi.org/10.1080/1528008X.2016.1230036
  15. 농촌과 도시 중학생의 카페인 함유 기호식품에 대한 인식 및 섭취실태 비교 vol.30, pp.5, 2010, https://doi.org/10.9724/kfcs.2014.30.5.650
  16. 대학생들의 가공식품 구매실태와 식품표시 인지 정도 vol.28, pp.1, 2015, https://doi.org/10.9799/ksfan.2015.28.1.024
  17. 초등학교 5학년 여학생의 올바른 식습관 노력 정도에 따른 가공식품과 외식 영양표시의 인지도 및 활용도 조사 vol.28, pp.5, 2015, https://doi.org/10.9799/ksfan.2015.28.5.849
  18. 고속도로 휴게소 영양표시 인식 여부에 따른 영양표시 만족도, 구매행동 변화 및 식생활관리에 관한 연구 vol.28, pp.6, 2010, https://doi.org/10.9799/ksfan.2015.28.6.995
  19. 대학급식 영양정보 표시에 대한 태도 및 이용동기가 이용의도에 미치는 영향 vol.23, pp.1, 2010, https://doi.org/10.14373/jkda.2017.23.1.94
  20. 성인 대상 영양표시 교육프로그램 개발 및 효과평가 vol.34, pp.1, 2010, https://doi.org/10.7318/kjfc/2019.34.1.34
  21. 국내 HMR제품의 나트륨 저감화를 위한 탐색적 분석 -국내 국, 탕, 찌개류 HMR제품의 라벨 분석을 중심으로- vol.19, pp.3, 2019, https://doi.org/10.5392/jkca.2019.19.03.510
  22. Evaluation of Food Labeling Policy in Korea: Analyzing the Community Health Survey 2014-2017 vol.34, pp.32, 2010, https://doi.org/10.3346/jkms.2019.34.e211
  23. Association between nutrition labelling awareness and the metabolic syndrome: results from the Korean National Health and Nutrition Examination Survey (KNHANES) 2016-2018 vol.126, pp.5, 2010, https://doi.org/10.1017/s0007114520004535
  24. Principles of foodservice ethics: a general review vol.34, pp.1, 2010, https://doi.org/10.1108/ijchm-12-2020-1486