|
KMID : 0881720180330060417
|
|
Journal of Food Hygiene and Safety
2018 Volume.33 No. 6 p.417 ~ p.426
|
|
|
Changes in Korean Consumers’ Perception on Food Preservatives by a Risk Communication Booklet
|
|
Kim Su-Na
Kim Ji-Sun
Kang Hee-Jin
Lee Gun-Young
Lim Ho-Soo
Yun Sang-Soon
Kim Jeong-Weon
|
|
|
Abstract
|
|
|
Food preservatives are very important food additives for the biological and chemical safety of processed foods. The purposes of this study were to investigate Korean consumer’s perception and information needs on food preservatives, to develop an educational booklet as a risk communication material on food preservatives, and to assess the educational effect of the developed booklet. To understand perception of food preservatives, a self-administered questionnaire survey was conducted by 381 parents having elementary school students at Seoul and Geoynggi area in Korea. Based on the survey results, brain storming of the authors along with consultation from the professionals, we developed a risk communication booklet about food preservatives. It was exposed to 35 parents of elementary school children, and their evaluation was collected by using a questionnaire and analyzed statistically. Respondents considered food safety (44.8%) as the most important factor while purchasing processed foods. They still perceived food additives as the most hazardous one (41.5%), and among those, food preservatives were the most concerned (45.9%). Total 67.7% of the respondents considered the consumption of food preservatives as hazardous or very hazardous. However, 90.6% of respondents did not have any educational experience about food additives and food preservatives. Based on their information needs, a science-based booklet consisting of the definition, classification, safety, intake, and management of food preservatives was developed.
When the booklet titled as ‘Food preservatives, Just Know Them!’ was exposed to the parents via elementary school teacher, their negative perceptions on food additives and food preservatives were changed positivelyby increasing the understanding level on preservatives from 18.9% to 90.9% and obtaining 72.7% positive answers on their safety. Therefore, it could be used as an effective risk communication material on food preservatives.
|
|
|
KEYWORD
|
|
|
Food preservatives, Risk communication, Korean consumers, Booklet
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|