A Survey on Customers' Perceptions of Nutrition Labeling for Processed Food and Restaurant Meal.
10.4163/kjn.2010.43.2.181
- Author:
Kwang Il KWON
1
;
Sung Won YOON
;
So Jin KIM
;
Hani KANG
;
Hae Na KIM
;
Jee Young KIM
;
Seo Young KIM
;
Killye KIM
;
Jun Hyung LEE
;
Sun Mi JUNG
;
So Won OCK
;
Eun Ju LEE
;
Jong Wook KIM
;
Myung Chul KIM
;
Hye Kyung PARK
Author Information
1. Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration, Seoul 122-704, Korea. phkfda@kfda.go.kr
- Publication Type:Original Article
- Keywords:
nutrition labeling;
consumer;
perception;
food service industries
- MeSH:
Chickens;
Cholesterol;
Food Labeling;
Humans;
Meals;
Parents;
Restaurants;
Sodium;
Surveys and Questionnaires
- From:The Korean Journal of Nutrition
2010;43(2):181-188
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Consumer perception of processed food and restaurant food's nutrient labelling was surveyed. The subjects of this survey consisted of 1,507 parents, whose ages were 20-59 years old. The ratio of the respondents that have known nutrition labelling on processed foods was 89.8% and the ratio of whom have checked the nutrition labelling at their point of purchase was 72.3%. The nutrients which were considered important for nutrition labelling were fat (57.1%), calorie (56.3%) and sodium (49.0%). Also nutrient which were able to be recognized at a glance by the subjects were in the order of trans fat (62.1%), cholesterol (26.9%), calorie (23.9%) and sodium (21.0%). If restaurant menu's nutrient labelling be enacted, the answer rate that the menu's nutrition labelling may affect their menu choice is 90.6% of the respondents. Besides of the Fastfoods that are enforcement, restaurants of that customers want the menu to be labeled were 'pizza and chicken restaurants'. Nutrients that customers preferred to be labelled were calorie (62.0%), fat (60.3%) and sodium (50.9%).
