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KMID : 1134820080370050589
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 5 p.589 ~ p.597
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Study on Suggestions for the Nutritional and Hygienic Standards and Guidelines for Quality Certification in Children’s Preferable Food
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Yun Jee-Hye
Cho Sun-Duk
Kim Seo-Young
Lee Eun-Joo
Park Hye-Kyung
Kim Myung-Chul
Kim Gun-Hee
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Abstract
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The purpose of this study is to arrange for the systematic execution of safety control in children’s foods through nutrition and hygiene standard suggestions and guidelines for quality certification system in children’s preferable food. Aiming to achieve this objective, the study researched the present status of children’s preferable food sold near elementary schools, elicited the hazards and problems of those foods and selected nutritional and hygienic hazard components in those foods. To suggest the standards and guidelines for quality certification in children’s preferable food, the study referred to sundry records, surveyed the practical cases of relevant policies and standards at home and abroad. We studied the standard of nutrition for the quality certification in those foods for sugar, fat, sodium, and additives (tar color: red No. 2 in a ban on use, caffeine), microorganism (aflatoxin B1 (μg/kg) and pathogenic bacteria (Staphylococcus aureus, Bacillus cereus,
Salmonella spp.), which are the nutrients that may hamper health when taken in a large amount, and the standard for a diet restricted to under 200 kcal per one serving size. Results of distribution of processed foods (242 samples) by nutrition standards were as follows. In case of all ‘low’ level in total sugar, total fat and sodium, 0.4% of total samples was possible to be certified, In case of all ‘medium’ level in total sugar, total fat and sodium, maximumly 22.3% of total samples was possible to be certified. In case of all medium level in nutrients and ≤200 kcal/serving, 17.8% of total samples was possible to be certified. Certified food types was milk products and beverages.
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KEYWORD
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children’s preferable food, quality certification, nutrition standards, hygiene standards
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