Perception on food allergy labelling and management of nutritional education among higher grade elementary school students in Jeju area.
10.4163/jnh.2015.48.6.530
- Author:
Yunkyoung LEE
1
;
Hyun Hee KIM
;
Yang Sook KO
Author Information
1. Department of Food Science and Nutrition, Jeju National University, Jeju 63243, Korea. yangsook@jejunu.ac.kr
- Publication Type:Original Article
- Keywords:
elementary school students;
food allergies;
food allergen labelling;
school meal;
nutritional education
- MeSH:
Education*;
Food Hypersensitivity*;
Humans;
Korea;
Meals;
Milk;
Parents;
Prevalence;
Pruritus;
Statistics as Topic;
Urticaria;
Vomiting
- From:Journal of Nutrition and Health
2015;48(6):530-541
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: This study was conducted to examine the prevalence of food allergy, food allergy knowledge, and perception on food allergen labelling along with management of substitute meals in school foodservice in elementary school students in Jeju, South Korea. METHODS: Six elementary schools in Jeju-si were randomly selected, and the higher grade elementary school students (n=1,500), from fourth graders to sixth graders, were surveyed using a questionnaire in July 2014. A total of 1,000 responses were used for data analysis. RESULTS: The percentage of students who had experienced food allergy was 16.7%; 26.4% had been diagnosed as having a food allergy by doctors. Milk, crabs, and shrimps were the most frequent allergenic foods with common symptoms including urticaria followed by itching, and vomiting. As the student's grade went up, the knowledge scores on food allergy showed a significant increase. Although students with and without food allergy experience had a similar level of knowledge on food allergy and perception on food allergen labelling, students with food allergy experience had a significantly lower level of healthy dietary practices. Last, only 20.4% of students with food allergies were offered substitute meals by school foodservices, and 30.8% of students received food allergy education. CONCLUSION: For prevention and management of food allergies in school foodservice, schools should provide an individualized substitute meal plan and food allergy education to students, parents, and teachers.
