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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2013; 42(12): 2068-2075

Published online December 31, 2013

Copyright © The Korean Society of Food Science and Nutrition.

Perception of University Students on Nutrition Information According to Food & Nutrition Labeling Systems in Family Restaurant

Jung-Hwa Yang and Young-Ran Heo

Div. of Food Science and Nutrition, Human Ecology Research Institute, Chonnam National University, Gwangju 500-757, Korea

Abstract

The purpose of this study is to investigate the perception of university students on nutritional information according to food and nutrition labeling systems. A total of 310 customers, who visited family restaurant, were surveyed by a self-recorded questionnaire from March 2006 to April 2011. A total of 286 respondents were surveyed; of the respondents, 108 were males and 178 were females. Two surveys were conducted on the perception of the respondent’s health: once in 2006 and once in 2011. According to these surveys, 63.6% and 54% of respondents perceived themselves as unhealthy, respectively. When ordering a meal, respondents were more concerned with price rather than taste, nutrition, new menu items, and food presentation. Compared with 2006, in 2011 more respondents felt that family restaurants provided enough nutritional information and practical use of that information to their customers. When surveyed, respondents felt that the total calories played a significantly higher role in ordering food than foods with higher nutritional values. There was a significant increase in satisfaction with the current nutrition labeling system; in 2006, 2.87±0.99, and 2011, 3.35±0.84. There was also a significant increase in individuals who felt that there was a need for an ingredient labeling system; 3.68±0.9 in 2006 and 4.32±0.61 in 2011. There was also a higher demand for nutritional information; 2.85±0.66 in 2006, 3.06±0.65 in 2011. From these results, it was concluded that the nutrition labeling system adopted by family restaurants did not affect the degree of customers’ interest in nutritional information. Contrast to the results, the amount and frequency of nutritional information provided to customers have increased continuously since 2006. Therefore, the nutrition labeling system and recommended dietary allowance should be expanded in order to promote a healthy diet.

Keywords: nutrition labeling, university students, family restaurant, nutrition information, perception

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2013; 42(12): 2068-2075

Published online December 31, 2013

Copyright © The Korean Society of Food Science and Nutrition.

패밀리 레스토랑의 영양표시제도 시행에 따른 대학생들의 영양정보에 관한 인식 연구

Perception of University Students on Nutrition Information According to Food & Nutrition Labeling Systems in Family Restaurant

Jung-Hwa Yang and Young-Ran Heo

Div. of Food Science and Nutrition, Human Ecology Research Institute, Chonnam National University, Gwangju 500-757, Korea

Abstract

The purpose of this study is to investigate the perception of university students on nutritional information according to food and nutrition labeling systems. A total of 310 customers, who visited family restaurant, were surveyed by a self-recorded questionnaire from March 2006 to April 2011. A total of 286 respondents were surveyed; of the respondents, 108 were males and 178 were females. Two surveys were conducted on the perception of the respondent’s health: once in 2006 and once in 2011. According to these surveys, 63.6% and 54% of respondents perceived themselves as unhealthy, respectively. When ordering a meal, respondents were more concerned with price rather than taste, nutrition, new menu items, and food presentation. Compared with 2006, in 2011 more respondents felt that family restaurants provided enough nutritional information and practical use of that information to their customers. When surveyed, respondents felt that the total calories played a significantly higher role in ordering food than foods with higher nutritional values. There was a significant increase in satisfaction with the current nutrition labeling system; in 2006, 2.87±0.99, and 2011, 3.35±0.84. There was also a significant increase in individuals who felt that there was a need for an ingredient labeling system; 3.68±0.9 in 2006 and 4.32±0.61 in 2011. There was also a higher demand for nutritional information; 2.85±0.66 in 2006, 3.06±0.65 in 2011. From these results, it was concluded that the nutrition labeling system adopted by family restaurants did not affect the degree of customers’ interest in nutritional information. Contrast to the results, the amount and frequency of nutritional information provided to customers have increased continuously since 2006. Therefore, the nutrition labeling system and recommended dietary allowance should be expanded in order to promote a healthy diet.

Keywords: nutrition labeling, university students, family restaurant, nutrition information, perception