Korean Journal of Community Nutrition

Original Articles

[English]
Dietary Habits and Perception Toward Food Additives according to the Frequency of Consumption of Convenience Food at Convenience Stores among University Students in Cheongju: Munkyong Pae; Korean J Community Nutr 2016;21(2):140-151. Published online April 30, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.2.140

OBJECTIVES
This study was performed to examine the consumption patterns of convenience food at convenience stores, dietary habits, and perception as well as knowledge of food additives among university students.
METHODS
Subjects were 352 university students in Cheongju, Korea, and data was collected by a self-administered questionnaire. They were divided into three groups according to the frequency of consumption of convenience food at convenience stores: 79 rare (â‰¤ 1 time/month), 89 moderate (2-4 times/month) and 184 frequent (â‰¥ 2 times/week).
RESULTS
More subjects from the frequent consumption group lived apart from parents (p<0.001) and possessed more pocket money (p<0.01). Frequent consumption group consumed noodles, Kimbab, and sandwich & burger significantly more often (p<0.001, respectively) than others. In addition, frequent consumption of convenience foods at convenience stores was associated with frequent breakfast skipping (p<0.05), irregular meal time (p<0.01), snacking (p<0.05), and eating late night meal (p<0.001). More from the rare consumption group had heard about food additives previously compared to the frequent consumption group (79.7% vs. 63.6%, p<0.01). Frequent consumption group showed significantly higher score than did the rare consumption group for the following questions: monosodium glutamate is harmful to your health (p<0.05), food additives are necessary for food manufacturing (p<0.005), food additives need to be labeled on products (p<0.05), there is no food additive at all if labeled as no preservatives, no coloring, and no added sugar (p<0.05). There was a significant difference in degrees of choosing products with less food additives depending on the consumption pattern.
CONCLUSIONS
Our results provided a better understanding of the factors associated with frequent consumption of convenience foods at convenience stores among university students and will be useful to develop a nutrition education program for those who are more prone to consume convenience foods.

Citations

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[English]
Development of a Risk Communication Material on Artificial Food Color Additives for Elementary School Students: Mun Hee Ko, Jeong Weon Kim; Korean J Community Nutr 2012;17(4):365-375. Published online August 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.4.365

Abstract PDF PubReader: The purpose of this study was to develop a risk communication material on artificial food color additives for elementary school students. The development was based on a previous study on the perception and information needs of elementary school students on artificial food colors including that the students usually were interested in artificial food colors, but didn't know about those well, and they wanted to get information on the safety of their intake, function and necessity of food color additives. Based on the above results, a comic book on artificial food colors was developed as a risk communication material for the elementary school students by brainstorming and consultation with experts. The book was titled as 'Variegated artificial food colors! Understanding and Eating'. It contained basic information on food additives focused on artificial food colors including definition, function, calculation of ADI, usage of artificial food colors, quizzes and useful web sites, etc. The results of field evaluation for the developed material by 101 elementary school students were very positive in getting the correct information, understanding artificial food colors and having proper attitude for healthy dietary life. Therefore, the developed material could be used to help elementary school students have proper perception on artificial food colors and facilitate the risk communication on food additives.

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[English]
Effects of Short-Term Food Additive Nutrition Education Including Hands-on Activities on Food Label Use and Processed-Food Consumption Behaviors: among 5th Grade Elementary School Students: Ji Hye Kim, Seungmin Lee; Korean J Community Nutr 2011;16(5):539-547. Published online October 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.5.539

Abstract PDF PubReader

This study evaluated effects of food additive nutrition education on food additives-related knowledge, subjective awareness, and perception and dietary behaviors of food label use and processed-food intake. The study subjects were 5th grade students attending an elementary school in Seoul. A total of 101 subjects were assigned to either education (N = 50) or control (N = 51) group, and 3 food additive nutrition education classes were implemented to the education group. Self-administered questionnaires were collected from all the participants twice, a week before and after the nutrition education to compare the changes between two groups. The food additives-related knowledge and subjective awareness significantly improved in the education group compared to the control group. The changes in perceived harmfulness and perceived necessity for taste were also detected significantly different between the two groups, with more positive changes in the education group. Dietary behaviors of checking food labels and trying to purchase processed-foods with less food additives improved in the education group at a significant level in comparison with the control group. Additionally changes in intake frequency of several processed-food items were significantly different between the groups, again in a more positive direction in the education group. The study findings showed short-term food-additive nutrition education including hands-on activities could positively modify elementary school children's food additives-related knowledge, perception, and certain dietary behaviors, stressing better settlement of in-class nutrition education within an elementary school's education curriculum.

Citations

Citations to this article as recorded by

Developing educational programs to increase awareness of food additives among elementary school students
Soo Rin Ahn, Jae Wook Shin, Jung-Sug Lee, Hyo-Jeong Hwang
Journal of Nutrition and Health.2024; 57(4): 451. CrossRef
Choice Experiment Assessment of Consumer Preferences for Yogurt Products Attributes: Evidence from Taiwan
Min-Yen Chang, Chien-Cheng Huang, Ying-Chi Du, Han-Shen Chen
Nutrients.2022; 14(17): 3523. CrossRef
A Study on Utilization of Processed Foods and Recognition of Food Labels among University Students
Jeong-Sill Lee, Hyun-Kun Oh, Kyung-Soon Choi
The Korean Journal of Food And Nutrition.2015; 28(1): 24. CrossRef
Association of Interpersonal Relationships with Preference and Intake Frequency of Snack with a Focus on Obesity Index and Snack Preparations in Upper Grade Elementary School Students
Eun Sil Her
The Korean Journal of Food And Nutrition.2015; 28(2): 178. CrossRef
Trends of Perception and Information Needs on Food Additives of Children and Parents by Analyzing the Safety Assessment Reports of Food Additives in 2008~2013
Suna Kim, Ji-Sun Kim, Joung-Mi Ko, Jeong-Weon Kim
Korean journal of food and cookery science.2014; 30(3): 249. CrossRef
Effect Evaluation of Nutrition Education for Improving Preferences to Korean Traditional Foods in Upper Grades Schoolchildren
Youngmi Jeong, Taejung Woo, Kyung-Hea Lee
The Korean Journal of Food And Nutrition.2014; 27(6): 1119. CrossRef
Need-based development of tailored nutritional education materials about food additives in processed foods for elementary-school students
Ki Nam Kim, A Reum Lee, Hae Ryun Lee, Kirang Kim, Ji-Yun Hwang
Journal of Nutrition and Health.2013; 46(4): 357. CrossRef
Interrelations Among Snack Preference, Purchasing Behaviors and Intake in Upper Grade Elementary School Students - Compared by the Gender and TV Watching Time -
Eun Sil Her
Korean Journal of Community Nutrition.2013; 18(5): 429. CrossRef

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[English]
Development of Risk Communication Strategy and Educational Homepage on Food Additives: Sang Mi Kim, Jeong Weon Kim; Korean J Community Nutr 2010;15(2):240-252. Published online April 30, 2010

Abstract PDF: The purpose of this research was to develop risk communication (RC) strategy and educational web-site on food additives for elementary students and their parents to improve their perception on food additives and dietary life. First of all, a survey was conducted from 1,200 elementary children and their parents to diagnose the perception and information needs on food additives. The survey revealed that most children and their parents did not have enough knowledge on food additives and demanded the safety information on food additives. Second, previous researches on food communication were analyzed to develop a risk communication model, and it was directly applied in this study. Third, a web site (www.foodnara.go.kr/foodaddy) was developed to upload the education materials along with up-to-date information and classroom activities for teachers on food additives. Fourth, the developed homepage was evaluated by applying to about 100 children and parents each, and majority of them showed high levels of understanding (children 85.7%, parents 79%) and satisfaction (children 77.2%, parents 64%), and the effect of getting over the prejudice against food additives was observed. The RC model developed in this study could be applied to any food risk communication, and the content and materials in this web site including booklets, animations, and quiz could be used effectively to promote the communication on food additives. In the future, it will be necessary to advertise the web site to be utilized by various consumer levels and to update the contents continuously by developing consumer-friendly communication materials.

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