Korean Journal of Community Nutrition

Original Articles

[English]
School Dietitians' Perception on Nutrition Labelling of the Processed and Packaged Foods in Incheon: Hye Yeoul Jung, Kyung Ja Chang; Korean J Community Nutr 2004;9(5):636-643. Published online October 31, 2004

Abstract PDF: The purpose of this study was to investigate school dietitians' perception on nutrition labelling of processed and packaged foods in the Incheon area. This study was carried out through a self-administered questionnaire and the subjects were 203 school dietitians. The results were summarized as follows. Most of the subjects checked nutrition labeling of processed and packaged foods when they purchased these foods for school lunch. However, the main reason for their checking nutrition labeling of processed and packaged foods was not for nutrition but for food safety. There were significant differences in the subjects' understanding and trust on nutrition labeling of processed and packaged foods by employment school. The scores of the subjects' satisfaction, understanding and trust on nutrition labeling of processed and packaged foods were not high. There were significant differences in the subjects' perception and concern about content information on nutrition labeling of domestic processed and packaged foods by employment school. Most of the subjects answered that it is almost necessary or very necessary to implement nutrition labelling of processed and packaged foods. Also their most preferred method of nutrition labelling was to label nutrient content. As the most important nutrient and functional component necessary for nutrition labelling, they answered energy, mineral such as calcium and iron, protein, total fat, cholesterol, vitamin, sodium and dietary fiber in order. As the major prerequisite task for the implementation of nutrition labelling, they answered formulation of nutrition labelling-related rules, and education and motivation for consumer, Therefore, it is necessary to activate the mandatory nutrition labelling of the processed and packaged foods and to prepare its consumer education program for school dietitian.

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[English]
A Study on the Current Nutrition Labelling Practices for Processed Foods: Hyun Jung Lee, Hae Rang Chung, Young Ai Jang; Korean J Community Nutr 2002;7(4):585-594. Published online August 31, 2002

Abstract PDF: This study examined the status of current nutrition labelling and claims for the processed foods that were purchased in the supermarket. They were assessed in the aspects of frequency and content of nutrition labelling and claims. The results are summarized as follows; The percentage of products contain the nutrition labelling or claims of processed foods of investigation were 18.7% and 18.8% respectively. In the nutrition labelling method, the format separated by expression contents with 'only liability indication nutrient' or 'liability indication nutrients plus discretion indication nutrients' were 44.7% and 43.4% respectively. In the case of type and title, 'table' and 'nutrition composition' were used most frequently, 83.9% and 83.2% respectively. And in the case of expression unit, 'per 100 g or 100 ml' was higher (56.8%) than others. Nutrition claims were divided into 'nutrition content claim' and 'comparative claim', in the former the most claim was 'containing' and in the other 'more or plus' used most frequently. 'Nutrient function claim' was 13.4% and 'Implied nutrient claim' was 7.3% of all the claims. Results of the evaluation of current nutrition labeling system, nutrition labelling was less advanced and variable in content and format and also the information was not easy for consumers to understand and use them. To support achievement of the nutrition label, there must be program and initiatives for better understanding and communication and guidances on food labelling and nutrition for food manufactures.

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