Perceptions of Food Allergen Labeling in School Meal Service among Middle School Girls in Incheon
10.14373/JKDA.2018.24.2.181
- Author:
Mi Jin KIM
1
;
Mi Kyeong CHOI
;
Mi Hyun KIM
;
Myung Hee KIM
Author Information
1. Major in Nutrition Education, Graduate School of Education, Kongju National University, Yesan 32439, Korea.
- Publication Type:Original Article
- Keywords:
food allergy;
food allergen labeling;
school meal service;
middle school girls
- MeSH:
Feeding Behavior;
Female;
Food Hypersensitivity;
Food Labeling;
Humans;
Incheon;
Meals;
Methods
- From:Journal of the Korean Dietetic Association
2018;24(2):181-190
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to suggest strategies for effective food allergen labeling in order to prevent food allergies in school meal service. Food allergy experience, eating behavior, and perceptions of food allergen labeling in school meal service were surveyed and compared according to the food allergy experiences of middle school girls in Incheon. Seventy-eight students (17% of total subjects) experienced food allergies. For eating behaviors, students with food allergy experience had significantly higher scores for using nutritional knowledge in their life than inexperienced subjects. For the perception of food allergen labeling in school meal service, girls who had experienced food allergies more often checked labeling of school meals for allergenic foods than those who had no experience of food allergies (P < 0.001). The most desirable method for displaying allergenic foods was an indication of the allergenic food name among students who had experienced food allergies and allergenic food number of the current method for students who had not experienced food allergies (P < 0.001). Students who had not experienced food allergies showed significantly lower interest in food allergen labeling than subjects who had experienced food allergies (P < 0.001). For the importance score of information items in nutrition labeling, allergenic food score was significantly higher in students who had experienced food allergies (3.9 vs. 3.4 points, P < 0.001). These results indicate that students who have experienced food allergies are more interested in food allergen labeling of school meals and that they are more aware. Efforts to improve labeling method such as directly labeling allergenic food name and a more visible indication are required for efficient utilization of food allergen labeling in school meal service.
