대학생들의 가공식품 구매실태와 식품표시 인지 정도

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 28권 / 1호
ㆍ저자명 : 이정실, 오현근, 최경순

목차

서 론
연구대상 및 방법
1. 연구 대상
2. 조사방법 및 내용
3. 통계처리
결과 및 고찰
1. 대상자의 일반특성
2. 가공식품의 식품표시에 대한 인식
3. 가공식품의 식품표시 인지 정도와 확인 정도
4. 식품첨가물에 대한 인지 정도
5. 유기농식품 등의 식품안전성에 대한 인지 정도와 확인 정도
6. 가공식품의 구매실태
7. 가공식품의 이용빈도
8. 가공식품의 선택요인
9. 가공식품 섭취빈도 및 가공식품 선택요인과 BMI의 상관관계
요약 및 결론
References

영어 초록

This study examined the utilization of processed food and the recognition of food labels among 257 university students (201 females and 56 males) in Seoul and Kangwon-do. The results of the study showed that the most important considered information on food labels are shelf life, nutrition facts, and price in sequential order. Female students’recognition of nutrition facts was significantly higher than that of male students (p<0.05). Female students more attentively checked the manufacturer, origin of the products, and shelf life information on food labels than did the male students. In checking out the food labels information, the most checked items on food labels were calories, trans fatty acid and cholesterol in that order and the least checked information was the sodium contents. Among processed foods, male students’consumption was dominant in instant noodles, frozen dumplings, and canned goods, while female students had more candies/chocolates. In selecting processed foods, male students showed strong preference for cheaper and quantitative products, while female students chose more tasty, brand new, well-known brand, and products of domestic origin. Frequency of canned and frozen food consumption showed a positive correlation with BMI, while candies/chocolates showed a negative correlations with BMI. Negative correlations were found in the attitude of selecting food with longer shelf life and BMI. The results of this study suggest that university students need to be well informed to make wise food choices that contribute to a healthy diet. Additionally, food manufacturers and government authorities concerned should make certain that consumers know how to use food label information more easily and effectively through proper education.

참고 자료

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