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KMID : 1011620170330060682
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 6 p.682 ~ p.690
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Recognition and Utilization of Mark of Food Origins in Restaurants among College Students in the Seoul Area
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Choi So-Hee
Park Ok-Jin
Lee MIn-June
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Abstract
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Purpose: The purpose of this study was to investigate the recognition and utilization of mark of food origin at restaurants among college students in Seoul.
Methods: A questionnaire survey related to recognition of mark of food origin was administered to 299 college students in Seoul.
Results: In the survey of ‘Dietary Guidelines for Koreans’, ‘Limit the amount of alcohol when drinking’ showed the highest rate of practice. For the question about general awareness of mark of food origin, ‘implementation of mark of food origin is a consumer"s right’ scored the highest, and the approval level regarding the origin label was high, at 4.1 points. Exactly 72.2% of respondents confirmed that they check mark of food origin. The reasons for confirming the mark of food origin was ‘Simply to know the place of origin’ 46.9% while the predominant reasons for not confirming mark of food origin was ‘lack of interest’ 52.9%. The degree of food menu selection according to the mark of origin as the top priority was calculated on a 5-point scale. Average score of the respondents was very low at 2.5 points. The group of those who check mark of food origin had higher awareness of mark of food origin and were more likely to check nutrition labeling compared to the group who do not check the mark of food origin (p<0.05). In comparing the group selecting mark of food origin as the top priority with the group that does not, overall awareness of the mark of food origin, practice score of eating habits and nutrition labeling confirmation level scored higher in the group recognizing mark of food origin as the top priority (p<0.05).
Conclusion: Correct understanding and utilization of mark of food origin policy can have many effects in our dietary life.
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KEYWORD
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recognition of mark of food origin, awareness of mark of food origin, nutrition labeling
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