KMID : 1036720180510020177
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Journal of Nutrition and Health 2018 Volume.51 No. 2 p.177 ~ p.185
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Perception and importance for country-of-origin labeling at restaurants in college students in Jeju
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Park Yeong-Mi
Ko Yang-Sook Chae In-Sook
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Abstract
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Purpose: This study analyzed the perception and importance of country-of-origin labeling at restaurants in 500 college students in Jeju surveyed from April 15 to May 5, 2016 with the aim of providing basic data. A total of 465 questionnaires out of 500 were used as base data for this study.
Methods: The data were analyzed using descriptive analysis, ¥ö2-test, and t-test using the SPSS Win program (version 21.0).
Results: Regarding food safety-related dietary behaviors, average score was 3.65 points (out of 5), and ¡®put the food in a refrigerator or freezer immediately (4.07)¡¯ showed the highest score, whereas ¡®cool rapidly hot food prior to putting it in the refrigerator (3.08)¡¯ showed the lowest score. Regarding the awareness of country-of-origin labeling at restaurants, 67.5% of subjects were aware of it. With regard to dietary behavior of food safety, the high group showed a higher score than the low group (p < 0.001). Regarding reliability of the system, 4.9% of subjects indicated ¡®very reliable¡¯ and 45.4% ¡®somewhat reliable¡¯. For perception of subject's country-of-origin labeling, the average score was 3.77 (out of 5). Regarding checking country-of-origin labeling at restaurants, 68.0% of subjects checked country-of-origin labeling, and the high group in the safety-related dietary behavior score ranking showed a higher rate (79.3%) than the low group (57.1%) (p < 0.001). With regard to importance by item, 'honest country-of-origin labeling of restaurants' showed the highest score at 4.27 (out of 5).
Conclusion: It is necessary to provide continuing education for college students in order to enhance their perception of country-of-origin labeling at restaurants. Moreover, a systematic and appropriate support and control system by the government and local government needs to be developed in order to improve country-of-origin labeling at restaurants.
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KEYWORD
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country-of-origin labeling, perception, importance, dietary behavior of food safety
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