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KMID : 1134820130420122068
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 12 p.2068 ~ p.2075
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Perception of University Students on Nutrition Information According to Food & Nutrition Labeling Systems in Family Restaurant
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Yang Jung-Hwa
Heo Young-Ran
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Abstract
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The purpose of this study is to investigate the perception of university students on nutritional information according to food and nutrition labeling systems. A total of 310 customers, who visited family restaurant, were surveyed by a self-recorded questionnaire from March 2006 to April 2011. A total of 286 respondents were surveyed; of the respondents, 108 were males and 178 were females. Two surveys were conducted on the perception of the respondent’s health: once in 2006 and once in 2011. According to these surveys, 63.6% and 54% of respondents perceived themselves as unhealthy, respectively. When ordering a meal, respondents were more concerned with price rather than taste, nutrition, new menu items, and food presentation. Compared with 2006, in 2011 more respondents felt that family restaurants provided enough nutritional information and practical use of that information to their customers. When surveyed, respondents felt that the total calories played a significantly higher role in ordering food than foods with higher nutritional values. There was a significant increase in satisfaction with the current nutrition labeling system; in 2006, 2.87±0.99, and 2011, 3.35±0.84. There was also a significant increase in individuals who felt that there was a need for an ingredient labeling system; 3.68±0.9 in 2006 and 4.32±0.61 in 2011. There was also a higher demand for nutritional information; 2.85±0.66 in 2006, 3.06±0.65 in 2011. From these results, it was concluded that the nutrition labeling system adopted by family restaurants did not affect the degree of customers’ interest in nutritional information. Contrast to the results, the amount and frequency of nutritional information provided to customers have increased continuously since 2006. Therefore, the nutrition labeling system and recommended dietary allowance should be expanded in order to promote a healthy diet.
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KEYWORD
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nutrition labeling, university students, family restaurant, nutrition information, perception
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