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곽노성(Kwak No-Sung),김어지나(Kim Eojina),김혜련(Kim Hye-Ryun) 韓國營養學會 2010 Journal of Nutrition and Health Vol.43 No.4
우리 생활의 급격한 변화와 서구화 속에서 성인과 함께 아동, 청소년의 비만율이 빠르게 증가하고 있다. 그간 관련 부처와 지자체에서는 이에 대응해 비만관리 정책과 사업을 추진해왔다. 비만 관련 법률은 건강증진법, 어린이식생활 관리특별법, 학교급식법 등 총 25개로 복지부 등 6개 부처가 관장하고 있다. 여러 기관이 각각 추진하다보니 사업의 연계성이 떨어지고 시너지효과를 얻기 어렵다는 지적이 상당하다. 특히, 식생활지침, 연구·조사, 인력·기관 분야의 경우에는 상당부분 중복되어 혼선을 초래할 우려가 높은 것으로 보인다. 단기적으로는 부처간 조정위원회를 통해 비만 관련 정책 및 사업을 조정이 필요하다. 중장기적으로는 부처간 업무조정을 검토해볼 필요도 있다. Great attentions have been given to obesity in Korea, while the obesity rate has rapidly risen up due to various reasons including the dietary change into the western style. Central and local governments have tried to reduce the rate through various policies and action plans. The governments’ activities are frequently criticised to be more coordinated in order to achieve the aim of the activities. The purpose of this study was to develop the coordination strategies through the examination of the acts relating to obesity. At present, activities relating to obesity are based on 25 acts including ‘Health Promotion Act’, ‘Special Act on Children Diet Management’ and so on. Six ministries including the Ministry of Health and Welfare and the Ministry of Education, Science and Technology are in charge of these acts. As a result, a number of areas, especially dietary guidance, research, manpower and institutions, seem to overlap. In a short term, Ministerial Council on Obesity should be established in order to enforce the coordination of the policies and activities. In the mid-long term, it is recommended that functions of the Ministries should be more simplified through the reorganization.
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베이커리 영양표시정보의 이해도 및 태도가 구매의도에 미치는 영향 - 건강관심도의 조절 효과를 중심으로 -
조미영 ( Meeyoung Joe ),양일선 ( Ilsun Yang ),김어지나 ( Eojina Kim ) 대한영양사협회 2017 대한영양사협회 학술지 Vol.23 No.3
This study examined the awareness, understanding, attitudes, and purchase intention regarding food labeling on bakery products in the context of health consciousness. The purpose of the study was to provide basic data for bakery product labeling, which has been insufficient to date, and to develop measures to expand the labeling system. The results of the study showed that higher subjective understanding and better attitude towards bakery food labeling can positively increase the purchase intention. We believe that the bakery industry needs to promote food labeling proactively, while also developing products addressing health concerns. This study is also valuable to academia because it provides insights into the relationship between the consumer`s understanding of and attitudes towards nutritional information and purchase intention. In addition, it is beneficial to the bakery industry because it establishes marketing strategies that increase the purchase intent among both consumers with high health consciousness and those who infrequently purchase baked goods.
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함선옥(Ham Sunny),정진이(Jeong Jin-Yi),김성진(Kim Seong-Jin),김어지나(Kim Eojina) 한국호텔외식관광경영학회 2014 한국호텔외식경영학회 학술발표논문집 Vol.2014 No.12
Menu labeling has received an attention from industry and government since 2010 due to the Health Care and Education Reconciliation Act of 2010, enacted by U.S. Congress. Similar to U.S. policies, the Korea government enforced the legislation of Special Act on Children’s Food Safety and Nutrition for provision of nutritional labeling in chain restaurants. This study examined students’ use intention of nutrition information on the menus at university dining services. A survey was conducted from university students. Lesser students have seen nutrition information on the menus at university dining services than they have seen at commercial food services. The biggest reason why students consider nutrition information should be provided at university dining services is customers’ rights to know it followed by health maintenance. The degree to which students would like to use nutrition information at university dining services was a little bit higher than medium. The motivators for university students to use nutrition information on the menus include health and value pursuit. The two motivators were higher both for male and female students. The findings of the study would offer university administrators and contract food service management companies the directions in terms of provision of menu labeling at university dining services.
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