1.“Health promotion at workplaces” intervention in Tien Ngoai food processing village, Khac Niem commune, Bac Ninh province
Journal of Practical Medicine 2005;530(11):4-8
The subjects consisted of 15 processing households and 150 processing direct employees. Intervention of “Health promotion at workplaces for processing village households” according to the guide-line of WHO was implemented. The study was firstly carried out in Tien Ngoai food processing village, Khac Niem commune, Bac Ninh province from 2002-2003. The results showed that the intervention was successful. Tien Ngoai village developed its down rule, in which there were regulation on environmental protection, occupational safety. The village also established a fund for these activities. Each household carried out at least 3 improvements of working and living conditions. Commune health station in cooperation with preventive medicine centers organized medical examination and consultation for handicraft employees. Improving awareness of employees on occupational safety and environmental protection were done in different ways.
Health
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Food
2.To monitor using of color materials in available foods in Ha Noi and Hai Phong city
Journal of Practical Medicine 2003;458(8):11-14
In 1998, 186 samples in Hanoi and 154 samples in Hai Phong city of 13 kinds of retail color processed foods were examined. Survey the knowledge of hygiene and safe food of 60 consumers and sellers in Hanoi and 100 consumers and sellers in Hai Phong city. Results: the rate of using unrecommended coloring in Hanoi was 43.4%, and in Hai Phong was 39.5%. 89.3%-100% of retail coloring packages in markets were illegal. In 2002, the rate of using harmful coloring in processing retail food in Hanoi was decreased significantly
Food
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Color
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Health Resources
3.Health literacy and food beliefs among Ibans, Sarawak.
The Medical journal of Malaysia 1985;40(4):294-300
5.Evaluation of the knowledge, attitude, and practice of food hygience of housewife and servers in restaurant in Hanoi.
Journal of Practical Medicine 2002;435(11):15-19
A total of 200 housewives at home and street vendors were interviewed by using structured questionnaires, the result has indicated the insufficient knowledge of food safety, most of them never had lessons in food handling practices. The environmental sanitary condition and food handling practices at home were better than at the street side. Stagnant wastes were found around 59% of the selling places of street vendors. 71% street foods prepared 2 hours before. Contacted foods with bare hands usually during street food preparation (89%). The practices and knowledge of food safety should be encouraged. A training guide gives clear information on how food becomes contaminated and on the measures that should be taken to avoid such contamination is essential.
Health Knowledge, Attitudes, Practice
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Food
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Safety
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Hygiene
6.Results after 2 years of implementation of the programme for food hygiene and safety.
Journal of Preventive Medicine 2000;10(4):40-43
After 2 years of implementation "month for the quality of food hygiene and safety". Ha Noi gained a number of achievements and also realized short comings that needed to overcome and strengthen. Evaluating the results of "month for action" will contribute to the leading on the implementation of the standards for better food hygience and safety as well as help planning and investmenting for next years.
Health Plan Implementation
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Food
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Safety
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Hygiene
7.Food allergy and food-induced anaphylaxis in children: an increasing critical public health issue
Korean Journal of Pediatrics 2019;62(12):431-432
No abstract available.
Anaphylaxis
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Child
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Food Hypersensitivity
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Humans
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Public Health
8.A Study of Health Professionals Awareness, Satisfaction and Desirable Nutrition Labeling of Foods for Special Dietary Uses.
Kyung Hee SONG ; Hae Ryun PARK ; Ju Young HONG
Korean Journal of Community Nutrition 2001;6(3):361-370
This survey was conducted to evaluate with 457 health professionals from July, 1999 to September, 1999 the awareness of and satisfaction with the nutrition labeling system in Korea and to determine a desirable labeling system. Professors of food and nutrition and nutrition researchers in the food industry had the hightest scores on awareness of the nutrition labeling system(75.6% and 73.4%, respectively), which was significantly different from each other by occupation(p<0.01). Frequently checked labeling information were expiration date, production date, price, and company respectively. Special nutrient food producers(56.9%), dietitians(49.3%), nurses(48.1%), researchers(42.3%) answered moderately on satisfaction with nutrition information for products, which was statistically significant(p<0.01). This suggests that health professionals were unsatisfied with the present nutrition labeling system. In nutrition focusing statements, nutrient content claims, health claims, and working periods were significantly related with nutrition focusing statements and health claims, but not with nutrient content claims : the subject who had been working for more than 10 years and less than 5 years had positive thoughts or those matters while the subjects whose working periods were between 10 and 5 years had the lowest score. The most desirable labeling units were serving size(65.1%). Ninety two percent of the subjects wanted absolute nutrient contents in food and their percentage of the KRDA. Eight nine percent of health professionals agreed that the health claims should be used only with scientific approval by the government or food research institutions. Only 4.4% of subjects were satisfied with current regulations of health claims(p<0.001). More studies regarding labeling units, their range and nutrient reference values are needed. The opinions of health professionals in nutrition labeling system should discussed to establish a desirable nutrition labeling system.
Food Industry
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Food Labeling*
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Health Occupations*
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Korea
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Reference Values
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Social Control, Formal
9.An Analysis of Consumers' Needs and Practice Willingness for the Health Promotion Program in Restaurant Industry among Seoul Residents.
Kyung Eui HONG ; Yang Wha KANG ; Hyojee JOUNG
The Korean Journal of Nutrition 2008;41(4):365-373
This study examined the needs and practice willingness for the health promotion program of restaurant industry among Seoul residents. Using structured self-administered questionnaires, data on subjects' general characteristics, health status, and eating out behavior characteristics, the needs and practice willingness of the health promotion program for restaurant industry were collected from 765 adults above the age of 19. The needs for nutrition labeling such as fat, calorie, sodium, fiber, and the practice willingness for consuming nutrition labeled food were high. Results showed that gender, restaurant's management status, and food quality status were significant indicators for needs for health promotion program. Education duration, food quality status, and the frequency of eating out were significant variables for practice willingness. The results imply that health promotion program for the restaurant industry should be based on the consumer's characteristics. Also, the results imply the necessity of several activities such as social marketing to inform the benefit of participation in the health promotion program for consumers, guidance to maintain the food quality and improve the ambiance of restaurant for suppliers, and the new establishment of research centers to validate the labeled information on meals and analyze the nutrients of the meals for agencies.
Adult
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Eating
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Food Labeling
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Food Quality
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Health Promotion
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Humans
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Meals
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Surveys and Questionnaires
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Restaurants
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Social Marketing
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Sodium
10.Prevalence of Nutrition Labeling and Claims on Processed, and Packaged Foods.
Kwang Il KWON ; So Hyun PARK ; Jun Hyung LEE ; Jee Young KIM ; Kwang Soo YOO ; Jee Sun LEE ; Seo Young KIM ; Hyuni SUNG ; Hye Seon NAM ; Jong Wook KIM ; Hye Young LEE ; Hye Kyung PARK ; Myung Chul KIM
Korean Journal of Community Nutrition 2007;12(2):206-213
This study investigated the prevalence of nutrition labeling and claims on processed and packaged foods. The final database consists of 1,287 foods, which were collected in two supermarkets in the Seoul area from September to November, 2006. An estimated 78% of KFDA-regulated processed, and packaged foods have nutrition labels. Nutrient content claims on food labels were identified in 21% of the foods which have nutrition labels. The prevalence of nutrition labels in this study is much higher than in previous studies due to the current expansion of the mandatory labeling regulation. However, false labeling and misleading contents claims were also identified. The food label is an important tool for enhancing the public's understanding of healthy choices of processed foods. Therefore, to maximize the benefits of the nutrition labeling regulation, industries, government agencies and health professionals should work together to help consumers make healthy dietary choices and improve their health.
Food Labeling*
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Government Agencies
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Health Occupations
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Prevalence*
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Seoul