Using the theory of planned behavior to determine factors influencing processed foods consumption behavior

Sunhee Seo,Og Yeon Kim,Soonmi Shim 한국영양학회 2014 Nutrition Research and Practice Vol.8 No.3

BACKGROUND/OBJECTIVES: The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. SUBJECTS/METHODS: The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group. RESULTS: The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods. CONCLUSIONS: This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption.

단순가공식품 안전 관리를 위한 법제도적 전략- 유럽연합의 식품안전 정책을 참고하여 -

김용훈 충남대학교 법학연구소 2022 法學硏究 Vol.33 No.4

Apparently, there have been no reports of mass food poisoning cases caused by simple-processed foods in Korea, but various cases of mass food poisoning caused by simple-processed foods occur in a row in foreign countries. In the countries which concerned accidents occur continually, there is a culture of eating foods that one does not need to cook, that is, fruits or vegetables for salads etc. However, in Korea, as the preference for simple meals(namely, simple-processed food) has increased recently, the trend to eat salads or fruits is emerging in earnest. Thus, it is high time that we should regulate overall process of the simple-processed foods production and circulation and so on. However, it should be considered that the policy to enhance food safety focuses on regulation rather than support or sponsorship for the food safety. This is because it is more important than anything else to manage and regulate the circulation as well as the production and manufacturing of hazardous foods. In fact, the several Acts relating to Food Safety have regulative means to protect the lives and health of the people by securing food safety, and more specifically, it provides a great deal of actions to regulate precess of the production, manufacture, and circulation of harmful foods. However, even if the necessity of regulation for simple-processed foods can be recognized, it should be considered that more relaxed regulatory measures such as certification are required due to the fact that it is difficult to argue that simple-processed food is hazardous food. In particular, considering the case of the European Union that is seeking strong regulations on processed foods and at the same time securing regulatory measures for raw food and simple-processed food (in other words, European Union has a separate certification procedure to improve the safety of simple-processed foods), there is implications for us to adopt the certification system as the relaxed regulative means. Therefore, in order to regulate simple-processed foods in earnest, it is required to include the overall measures related to the certification process for the food safety, which can be seen as a method of minimize infringement on related private interests, in concerned Acts such as the Food Sanitation Act and Framework Act on Food Safety and so on. 우리나라에서는 최근까지 단순가공식품으로 인한 집단식중독 사례가 보고되고 있지는 않지만 외국에서는 단순가공식품으로 인한 집단식중독 사례가 계속 발생하고 있다. 당해 국가들에서는 조리가 필요하지 않는 식품, 즉 샐러드용 과일이나 채소를 섭취하는 문화가 자리 잡고 있어 관련 사고가 꾸준히 발생하고 있는 것이다. 그런데 우리나라 역시 최근 간편한 식사에 대한 선호도가 증가함에 따라 간단한 샐러드나 과일 등을 먹는 식습관이 본격적으로 등장하고 있다. 단순가공식품에 대한 규제의 필요성을 인정하여야 하는 것이다. 다만 식품안전을 재고하기 위한 정책은 지원 이나 후원보다는 규제에 초점이 맞추어져 있다고 보아야 한다. 식품의 안전은 위해식품의 생산과 제조뿐만 아니라 유통을 관리하고 규율하는 것이 무엇보다 중요하기 때문이다. 실제로 식품안전을 위한 법률은 식품 안전 확보를 통하여 국민의 생명과 건강을 보호하기 위한 규정을 보유하고 있으며 보다 구체적으로는 위해식품의 생산·제조 그리고 유통 등 행위 일체를 규제하는 방향성을 확보하고 있다. 하지만 단순가공식품에 대한 규율 필요성을 인정할 수 있다고 하더라도 단정적으로 이를 위해식품이라고 할 수 없는 상황에서는 인증 등의 보다 완화된 규제방안이 요구된다고 보아야 한다. 특히 유럽연합의 경우 가공식품에 대한 강력한 규제를 도모하면서 동시에 가공하지 않은 식품 그리고 단순가공식품에 대한 규제 방안을 확보하고 있다는 것은 우리에게도 시사하는 바가 크다. 뿐만 아니라 유럽연합은 단순가공식품의 안전성을 제고하기 위하여 별도의 인증절차를 확보하고 있다는 것 역시 참고할 만하다. 따라서 우리 역시 단순가공식품의 규율을 본격화하기 위하여 관련 사익의 침해를 최소화하는 방안이라고 볼 수 있는 인증절차와 관련된 전반적인 사항을 식품위생법과 식품안전기본법 등 관련 법령에 담는 것이 요구된다고 보아야 할 것이다.

한국 성인의 가공식품으로부터의 식품 및 영양소 섭취량 평가 : 제 6기 (2013~ 2015) 국민건강영양조사를 바탕으로

하애화,김우경 한국영양학회 2019 Journal of Nutrition and Health Vol.52 No.5

Purpose: The consumption of processed foods has recently been increasing due to changes in the living environment. The purpose of this study was to identify the contribution of processed food to the nutrient intake of adult Koreans. Methods: A total of 15,760 adult people in the 6th National Health and Nutrition Examination Survey (2013~2015) were included in this study. According to the Korea Food and Drug Administration's classification criteria for processed foods, the 24 hour dietary recall data of the subjects were classified as processed food or natural food. The processed food intake, nutrient intake and major processed food sources by food groups were analyzed. Results: Men consumed more processed foods than did the women. Consumption of processed foods decreased with age, but it increased with the education level and the income level. The total daily processed food intake accounted for 68.1% of the total food intake. The food groups with high processed food intake were beverage, vegetables, cereals and grain products, fruits, and milk and dairy products in this order. The top food source of each food groups were beer, kimchi, bread, processed apple products, and milk. After adjusting for age, gender, and energy intake, all the nutrient intakes and percentage of dietary reference intakes for Koreans, except carbohydrates, were significantly higher in processed foods than in natural foods. The sodium intake from the processed food was 96.3% of total daily sodium intake. The intakes of nutrients from processed foods, excluding vitamins C, dietary fiber, iron, and vitamin A, were higher in men than in women. The intake of sodium from processed foods was highest for people of 30~ 49 years of age, and the intake of sodium from processed foods decreased for people over 50. Conclusion: Korean adults consumed more processed food than the natural food, consuming more calories and most of the nutrients from the processed food overall total daily intakes. The intake of processed foods is expected to further increase in the future, and nutritional education and research on the ingestion and selection of healthy processed foods are necessary.

한국형 NOVA 식품분류체계의 개발 및 한국 성인의 초가공식품 섭취량 추정: 2018년 국민건강영양조사 자료를 활용하여

박혜진,박소현,김지영 대한지역사회영양학회 2022 대한지역사회영양학회지 Vol.27 No.6

Objectives: In this study, we suggest a Korean NOVA food classification that can be applied to food consumption among Korean. Based on this suggestion, the nutritional intake of Korean adults from ultra-processed foods (UPFs) was estimated. Methods: Korean commercial food was categorized based on the NOVA food classification criteria through the Korea Food Code and expert meetings. Then, the nutrient intake status of 6,991 participants in the 2018 National Health and Nutrition Examination Survey was analyzed according to the food processing level. Then, 4,152 adult participants (age 19-65) were divided into quartiles on the basis of their intake of UPFs, and the nutrient intakes from UPFs were compared. Results: Korean NOVA Food Classification defines with priority Group I (Unprocessed/ Minimally processed foods) and Group II (Processed culinary ingredients) foods based on the food cooking or consumption. Then, Group III (Processed foods) and Group IV (UPFs) are classified according to whether the characteristics of the raw materials used are maintained or whether the food was consumed before the 1970s. Our analysis results showed that most of the calories in the diet were consumed by Group I (52.7%), followed by Group IV (29.3%). After categorization of the adult participants into four groups according to their energy consumption from UPFs, we found that the highest consumption group (Q4) was younger and had higher percentage of men than women. The comparative analysis of the consumption of ultra-processed foods by Korean adults revealed that participants of a younger age and men consumed higher energy from UPFs than older participants and women, respectively (P < 0.01). Furthermore, the larger intake of UPFs was associated with an increasing trend for a higher intake of energy, sugar, saturated fat (P for trend < 0.001), total fat (P for trend = 0.021), and sodium (P for trend= 0.005), whereas the intake of carbohydrate, protein, and dietary fiber had a decreasing trend (P for trend < 0.001). Conclusions: With the current increase in the consumption of processed and ultra-processed foods, it is important to carefully consider not only nutrient intake but also the level of food processing.

청주지역 초등학생의 가공식품에 대한 지식과 태도 및 섭취빈도

김진숙(Jin Suk Kim),이유진(Yu Jin Lee),김운주(Woon Ju Kim) 충북대학교 생활과학연구소 2010 생활과학연구논총 Vol.14 No.1

This study aims to present basic data as data on nutrition education for rational selection of processed food of children of school age henceforth by examining on processed food preffered by elementary school students and analyzing knowledge and attitudes toward processed food. Survey consists of characteristic, lifestyle, understanding on processed food, attitude toward processed food, consumption frequency of processed food. For this study, three of elementary schools in Cheongju, Chungcheongbuk-do were randomly chosen, total of 500 questionnaires were distributed to fifth and sixth grades of elementary school, and 428 questionnaires excepting those with insincere answer were used as the final analyzing using SAS 8.2 version program. As a result of examination on correlation of knowledge and attitudes toward processed food, degree of knowledge toward processed food showed correlation of attentive amount with degree of attitude(r=0.097*) toward processed food; as knowledge toward processed food is higher of elementary school students, attitude of not selecting processed food got higher. Consumption frequency of processed food showed difference according to level of knowledge and attitudes toward processed food of elementary school students; as knowledge and attitudes were higher, use of processed food of elementary school students was attentively low. In consumption frequency of processed food according to lifestyle of elementary school students, consumption of processed food showed attentive difference according to playing time and sleeping time. Results of examination on correlation of knowledge and attitudes toward processed food of elementary school students showed attentively high in total, as degree of knowledge and attitudes point on choice of processed food were higher, processed food was being less consumed.

청소년소비자의 가공식품 표시확인행동과 재구매의도 연구

류미현 위기관리 이론과 실천 2014 Crisisonomy Vol.10 No.11

최근 소비자들의 식품 소비 비용 중 가공식품의 비중이 크게 증가하고 있으며, 식품구입에서 가공식품이 차지하는 비중도 증가되었지만 이에 대한 소비 문제 및 우려도 증가되고 있다. 본 연구에서는 가공식품을 간식에 주로 이용하고 있는 청소년소비자들을 대상으로 가공식품관련 특성, 가공식품 표시확인행동을 파악하고 또한 이 변수와 재구매의도와의 관련성을 파악하였다. 주요 분석결과는 다음과 같다. 첫째, 제조일자 및 유통기한 표시에 대한 확인행동은 높게 나타났지만 반면 원재료표시, 영양성분표시, 식품첨가물표시 확인행동 등은 상대적으로 낮게 나타났다 둘째, 청소년소비자들의 가공식품 재구매의도 수준은 보통을 약간 상회하였으며, 앞으로 가공식품을 구매할 가능성은 비교적 높지만 가능하면 가공식품을 구매하겠다는 의도는 상대적으로 낮았다. 셋째, 가공식품 재구매의도에 영향을 미치는 변수들의 총인과적 효과를 보면 가공식품 섭취정도가 가장 크고 그 다음은 가공식품 표시확인행동, 주관적지식, 객관적지식, 안전관련 구매태도, 기업신뢰도 순이었다. 특히 가공식품 섭취정도가 많은 경우에는 오히려 표시확인행동을 하지 않으며 또한 재구매의도가 높게 나타난 것은 청소년소비자들의 가공식품에 대한 습관적인 반복구매가 이루어지고 있음을 의미한다. 가공식품에 대해 친숙하거나 익숙함에 습관적으로 재구매의도가 높다는 것은 바람직하지 않으므로 이에 대한 소비자교육을 통해 식품 안전을 고려한 소비생활이 이루어져야 한다. Recently, the proportion of processed food in consumers’ food expense is significantly increased as well as in food purchase. Accordingly, relevant consumption issues and concerns are also rising. This study examines the characteristics of processed food and the behavior of checking the labels of processed food as well as the relationship between these factors and repurchase intention, targeting adolescent consumers who mainly consume processed food as snack. The major analysis results are summarized as follows. First, the behavior of checking the labels of production and expiration dates was shown as high. On the other hand, the behavior of checking the ingredient label, nutrition label, and food additive label was relatively shown as low. Second, the level of adolescent consumers’ repurchase intention of processed food slightly exceeded the average. The possibility to repurchase processed food in the future was relatively high but intention to purchase processed food if possible was relatively low. Third, the study examined the total causal effects of factors that affected repurchase intention of processed food, and found that the intake of processed food showed the largest total causal effect followed by the behavior of checking the labels of processed food, subjective knowledge, objective knowledge, purchase attitude regarding safety and corporate trust. Especially in the case of large intake of processed food, adolescent consumers rather did not check the labels and their repurchase intention was high. This implies that adolescent consumers habitually repeat the purchase of processed food. It is not advisable that repurchase intention is habitually high because consumers are familiar and comfortable with processed food. Therefore, consumer education on this matter should be conducted for consumption behavior that considers food safety.

청소년소비자의 가공식품 표시확인행동과 재구매의도 연구

Mi Hyun Ryu 위기관리 이론과 실천 2014 Crisisonomy Vol.10 No.11

최근 소비자들의 식품 소비 비용 중 가공식품의 비중이 크게 증가하고 있으며, 식품구입에서 가공식품이 차지 하는 비중도 증가되었지만 이에 대한 소비 문제 및 우려도 증가되고 있다. 본 연구에서는 가공식품을 간식에 주 로 이용하고 있는 청소년소비자들을 대상으로 가공식품관련 특성, 가공식품 표시확인행동을 파악하고 또한 이 변 수와 재구매의도와의 관련성을 파악하였다. 주요 분석결과는 다음과 같다. 첫째, 제조일자 및 유통기한 표시에 대 한 확인행동은 높게 나타났지만 반면 원재료표시, 영양성분표시, 식품첨가물표시 확인행동 등은 상대적으로 낮게 나타났다 둘째, 청소년소비자들의 가공식품 재구매의도 수준은 보통을 약간 상회하였으며, 앞으로 가공식품을 구 매할 가능성은 비교적 높지만 가능하면 가공식품을 구매하겠다는 의도는 상대적으로 낮았다. 셋째, 가공식품 재 구매의도에 영향을 미치는 변수들의 총인과적 효과를 보면 가공식품 섭취정도가 가장 크고 그 다음은 가공식품 표시확인행동, 주관적지식, 객관적지식, 안전관련 구매태도, 기업신뢰도 순이었다. 특히 가공식품 섭취정도가 많 은 경우에는 오히려 표시확인행동을 하지 않으며 또한 재구매의도가 높게 나타난 것은 청소년소비자들의 가공식 품에 대한 습관적인 반복구매가 이루어지고 있음을 의미한다. 가공식품에 대해 친숙하거나 익숙함에 습관적으로 재구매의도가 높다는 것은 바람직하지 않으므로 이에 대한 소비자교육을 통해 식품 안전을 고려한 소비생활이 이 루어져야 한다 Recently, the proportion of processed food in consumers’ food expense is significantly increased as well as in food purchase. Accordingly, relevant consumption issues and concerns are also rising. This study examines the characteristics of processed food and the behavior of checking the labels of processed food as well as the relationship between these factors and repurchase intention, targeting adolescent consumers who mainly consume processed food as snack. The major analysis results are summarized as follows. First, the behavior of checking the labels of production and expiration dates was shown as high. On the other hand, the behavior of checking the ingredient label, nutrition label, and food additive label was relatively shown as low. Second, the level of adolescent consumers’ repurchase intention of processed food slightly exceeded the average. The possibility to repurchase processed food in the future was relatively high but intention to purchase processed food if possible was relatively low. Third, the study examined the total causal effects of factors that affected repurchase intention of processed food, and found that the intake of processed food showed the largest total causal effect followed by the behavior of checking the labels of processed food, subjective knowledge, objective knowledge, purchase attitude regarding safety and corporate trust. Especially in the case of large intake of processed food, adolescent consumers rather did not check the labels and their repurchase intention was high. This implies that adolescent consumers habitually repeat the purchase of processed food. It is not advisable that repurchase intention is habitually high because consumers are familiar and comfortable with processed food. Therefore, consumer education on this matter should be conducted for consumption behavior that considers food safety.

인천지역 중학생의 가공식품 구입실태와 식품표시에 대한 인식

한미연,이제혁,Han, Mi Yeon,Lee, Je-Hyuk 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5

The purpose of this study was to examine the extent of purchase of processed foods and the awareness about food label among middle school students. This survey was conducted by involving 350 middle school students in Incheon city, Korea from June 17~19, 2015. Middle school students consumed confectioneries, bread, carbonated drinks, and juices and ice creams once or twice a week at the rate of 53.4, 53.0, 40.6, and 36.9%, respectively. The most frequent place, time, and reason to purchase the processed foods were 'convenience store (36.2%)', 'after school (26.8%)', and 'hunger (77.9%)'. The subjects exhibited top priority (57.0%) on the taste at the time of purchasing the processed foods. Interestingly, the girl-students (44.7%) checked the labels of food more than the boy students (34.0%). The reasons for checking the food labels included acquiring significant information about the shelf life (27.0%), price (18.1%), nutrient (19.1%), and food additives (14.1%). Among the food labeling information, the name of the product (55.7%), the date of manufacture (49.3%) and the content (32.6%) were checked mainly by the subjects. In addition, the major reason for not confirming the food labeling was 'the food label was too small or crude (31.9%)'. It is necessary to inform about the processing methods and ingredients of the processed to middle school students so that they can make the correct choice of processed foods. Development of proper education methods on nutrition for middle school students is necessitated for healthy living.

대구지역 일부 고등학생들의 가공식품 사용실태와 인식

정정은(Chung, Jung Eun),윤진숙(Yoon, Jin Sook) 계명대학교 생활과학연구소 2015 科學論集 Vol.41 No.-

This research intended to investigate the consciousness and consumption behavior for processed foods and their preference among 330 male and female high school students in Daegu. The preferences for the processed food was highest for the ‘coffee & sports drinks’ and the average score of female students are significantly higher than their counterparts(p<0.05). The group with high dietary behavior showed significantly high preference for "dairy products" for the processed foods. Those who have low dietary behavior showed significantly high score for sweets such as ‘ice cream, candy and chocolate’. Female students put higher emphasis on ‘food’ and ‘expiration date’ for processed foods than male students. The group with higher dietary behavior score gives significantly higher score on ‘nutrition’ when selecting the processed foods. In general, consciousness on processed food was negative. Our results indicated that nutrition education for high school students should focus on selecting clean and nutritious products rather than taste, consuming proper amounts, and avoiding junk foods.

Preference and the Frequency of Processed Food Intake according to the Type of Residence of College Students in Korea

최미경,김수진,부소영 대한지역사회영양학회 2015 대한지역사회영양학회지 Vol.20 No.3

Objectives: The purpose of this study was to investigate the eating behavior towardprocessed foods among college students who live in different types of residence. Methods: This is a cross-sectional study targeting a total of 476 college students livingat home with their family, living in a rental house with self-boarding, living in alodging house, and living in a dormitory. Eating behaviors, including preference and thefrequency of processed food intake were surveyed and compared according to the typeof residence. Results: The rate of skipping a meal was significantly higher among students whoreported self-boarding than those living in other types of residences. The main reasonfor skipping meals was that they got up late. In the entire study population, the mainreason for consuming processed food was easy-to-cook (33.8%) and the primaryconsideration for choosing processed food was the price (54.0%). The processed foodthe most favored by college students was the processed noodles; those living at homewith their family or living in a dormitory preferred milk products; those living in arental house with self-boarding or in a lodging house preferred confectionery, retortpouch, convenience food, and canned/bottled food. The frequency of processed foodintake was significantly higher in the students who reported self-boarding than thoseliving in other types of residences (p < 0.001). Conclusions: Students' preference toward processed foods differed according to theirtype of residence. The frequency of processed food intake was significantly higher instudents who reported self-boarding indicating that the type of residence of student isassociated with their choices and consumption of processed foods.