부산·경남지역 학교 영양(교)사의 식품첨가물에 대한 인식과 가공식품 이용실태 = Perception on Food Additives and Application of Processed Foods from the Viewpoint of School Nutrition Teacher in Busan and Gyeongnam area

다국어 초록 (Multilingual Abstract)

This study is to ascertain how much they were aware and have knowledge of food additives, how much processed foods had been used and whether the use of food additives had been checked, as well as to analyze their interrelations. In this line, a survey was conducted on 204 dietetics teachers or school dieticians (hereinafter referred to as “dieticians”) at 73 elementary schools, 59 middle schools and 72 high schools in Busan and South Gyeongnam Province in South Korea. The followings show the results.

1. Elementary school dietitians accounted for the highest percentage (35.8%) of respondents, followed by high school ones (35.3%) and middle school ones (28.9%). The dieticians with less than 10 years of employment accounted for 51.5%, and the other 48.5% had at least ten years’ experience. The married and singles were 59.8% and 40.2% respectively. In relation to the awareness of food additives, they got 4 points out of 5 in 6 items such as ‘it is advisable to eat preservatives-free foods though they have a short the shelf life’, ‘foods having less coloring are better though they seem untasty’ and ‘there are so many kinds of food additives.’ And in the same 6 items, elementary and middle school dieticians got higher points than middle school ones (p<0.01).
2. In relation to the knowledge of food additives, at least 90 percent answered correctly to 5 questions such as ‘monosodium glutamate (MSG, artificial flavor enhancers) is used to flavor noodle soups’, ‘the excessive ingestion of MSG causes the symptoms of headache and nausea (Chinese restaurant syndrome)’ and ‘even in the foods that are marked, “Sugar-Free”, their raw materials may contain sugar.’ 66.7% of respondents misknew that the use of sodium saccharin had been forbidden in South Korea or knew nothing about it. In comparison with high school dieticians, elementary and middle school ones showed significantly higher points in 3 items, ‘sodium nitrite, a color fixing agent for ham, is known to be a carcinogenic substance (P<0.01)’, ‘sodium nitrite advances the growth of Clostridium botulinum and thus increases the risk of food poisoning (p<0.05)’ and ‘even in the foods that are marked, “Sugar-Free”, their raw materials may contain sugar.’ In the knowledge of food additives, respondents averagely got 11.57 points out of 15, and the middle school dieticians got the highest point (11.98 points), followed by the elementary school ones (11.85) and the high school ones (10.90) (p<0.01).
3. In relation to the use of processed foods, it was found that they had been used most frequently in high schools (2.47 points), followed by middle schools (2.00) and elementary schools (1.82) (p<0.001). Also, dieticians with less than 10 years of employment used processed foods more frequently (p<0.001). Out of 35 processed foods, 7 such as milk, yogurt, ketchup, fishcakes, crab sticks, cellophane noodles, dumplings, mayonnaise, curry and hash powder got 3 points and over in the frequency of use. On the other hand, canned sauries, canned whelks, chicken nuggets, quenelles and dried fishes got 2 points and less.
4. In the case of mixed ham, fishcakes, crab sticks, sausage, pickled radish, pickle, tteokgalbi (a Korean traditional meat dish) and meatballs, the use of food additives was checked at least 7 times out of 10 (70%). But in the case of canned sauries, dried fishes and plain noodles, the frequency of check was 50% and less. mixed ham (p<0.01), sausage (p<0.001), bacon (p<0.001), pork cutlet (p<0.01), tteokgalbi and meatball (p<0.01), quenelle (p<0.01), chicken nugget (p<0.001), dumplings (p<0.001), hotdog (p<0.001), In fishcake and crab stick (p<0.01), fish cutlet (p<0.01), plain noodles (p<0.05), milk and yogurt (p<0.001), corn and canned beans (p<0.001), mayonnaise (p<0.001), other sauces (p<0.001), bread 9p<0.05) and donut and cakes (p<0.05), middle school dieticians showed the highest frequency of check, followed by elementary school ones and middle school ones. And in dried fishes (p<0.001), canned sauries (p<0.001), canned whelks (p<0.001), cellophane noodles (p<0.01), noodle soups (p<0.001), pastas (p<0.01), other dairy products (p<0.05), curry and hash powder (p<0.001), soups (p<0.001) and soft drinks (p<0.001), elementary school dieticians showed the highest frequency of check, followed by middle school ones and high school ones.
5. Elementary and middle schools were more active in the effort to reduce food additives, as compared to high schools (p<0.01), and dieticians with ten or more years of employment were more active (p<0.01). In the case of high schools, the smallest number of dietitians took the class on processed food and food additives (p<0.01).
6. The awareness of food additives was negatively correlated with the frequency of use of processed foods (r=-0.319; p<0.001) but was positively correlated with the check of food additives (r=0.564; p<0.01). The frequency of use of processed foods was negatively correlated with the check of food additives (r=-0.447, p<0.05).

Altogether, high school dieticians were inferior to elementary and middle school ones in the awareness and knowledge of food additives. High schools showed the highest frequency of use of processed foods but the lowest frequency of check of food additives. Also, high school dietitians were least inactive in the effort to reduce food additives. In elementary schools, the largest number of dieticians took the class on processed foods and food additives, but in high schools, the smallest number took the class.

The results of this study imply the followings:

1. An authorized information retrieval system needs to be set up so that school dietitians can easily get information on food additives in choosing processed foods.
2. Dietitians need to be trained periodically; especially, it is more important for high school dieticians to be trained.
3. There is a need to build up a community to provide dietitians with the information on foods free from preservatives, color formers and colorings but containing abundant nutrients, pretreatment and recipe to reduce food additives and foods harmonious with processed foods.
4. School dietitians have need to get exact information on foods by participating training programs and community activities, and to lead to stronger efforts to improve students’ dietary life.

목차 (Table of Contents)

• Ⅰ. 서론 1
• Ⅱ. 연구방법 4
• 1. 연구대상 및 기간 4
• 2. 조사내용 및 방법 4
• 1) 일반사항 4
• 2) 식품첨가물에 대한 인식 4
• 3) 식품첨가물에 대한 지식 5
• 4) 가공식품 사용실태 5
• 3. 자료 분석 및 처리방법 5
• Ⅲ. 연구결과 및 고찰 6
• 1. 연구 대상자의 일반사항 6
• 2. 식품첨가물에 대한 인식도 8
• 3. 식품첨가물에 대한 지식 13
• 1) 식품첨가물에 대한 지식 정답률 13
• 2) 식품첨가물에 대한 지식점수 20
• 4. 가공식품의 사용실태 22
• 1) 가공식품의 이용빈도 22
• 2) 가공식품 이용빈도 점수 26
• 3) 변인에 따른 가공식품 이용빈도 점수 28
• 4) 식품첨가물의 확인율 35
• 5) 식품첨가물을 확인 또는 미확인하는 이유 39
• 6) 식품첨가물 섭취량 및 체내 축적량 감소 방안의 실천여부 42
• 7) 식품첨가물 섭취량 및 체내 축적량 감소를 위한 실천방법·43
• 8) 식품첨가물 섭취량 및 체재 축적량 감소 방법을 실천하지 않는 이유 45
• 9) 가공식품 및 식품첨가물에 관한 정보출처 47
• 10) 가공식품 및 식품첨가물에 대한 교육이수 49
• 11) 가공식품 및 식품첨가물에 대한 교육의 필요성 50
• 12) 가공식품 관련 식생활 지도의 필요성 51
• 13) 식품첨가물에 대한 요인들 간의 상관관계 53
• Ⅳ. 결론 및 제언 54
• 참고문헌 58
• Abstract 63
• 부 록 66