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ISSN : 1225-7060(Print)
ISSN : 2288-7148(Online)
Journal of The Korean Society of Food Culture Vol.28 No.6 pp.623-630
DOI : https://doi.org/10.7318/KJFC/2013.28.6.623

식품 안전 인지·실천 수준에 따른 식위생 행태 및 식생활 정보 관심도에 관한 연구

강남이1, 윤혜려2, 김주현3*
1을지대학교 식품영양학과, 2국립공주대학교 외식상품학전공, 3동서울대학교 관광학부 호텔외식조리과

A Study on the Behavior of Food Hygiene and Interest in Dietary Information According to the Level of Awareness and Practice of Food Safety

Juhyeon Kim3*, Nam-E Kang1, Hei-Ryeo Yoon2
3Department of Hotel Culinary Art, Division of Tourism, Dong Seoul College
1Department of Food and Nutrition, Eulji University
2Major in Foodservice Management and Nutrition, Kongju National Univeristy

Abstract

The purpose of this study was to determine the differences in perception of food hygiene and interest in dietaryinformation among university students. A total of 550 college students from Seoul and the surrounding metropolitan areaparticipated in this questionnaire using one-to-one interviews from September 20th to 28th, 2012. Three groups wereclassified according to level of awareness and practice of food safety. The highest education level of food safety was in theactive-practice group (69.6%), with 58.0% in the want-practice group and 24.6% in the low-practice group. There weresignificant differences between the awareness and practice groups in terms of importance of food safety (p<0.001). Exactly74.3% interest in food hygiene was measured in the active-practice group. Interests in dietary and food information weredifferent between the groups: 71.4% for the active-practice group versus 24.6% for the low-practice group (p<0.001). Lowpracticegroup showed the lowest scores for interests in organic food, pesticide-free food, low-pesticide food, slow food,LOHAS, healthy-functional food, nutritional labels, and expiration dates. In conclusion, appropriate levels of food hygieneand food safety education should be provided by the food industry according to perception of food awareness and practiceof food safety.

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