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 ; Food

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 ; Color ; Health Resources

Sarawak ; Literacy ; Health ; Food

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 ; Food ; Safety ; Hygiene

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 ; Food ; Safety ; Hygiene

Food Contamination ; prevention & control ; Public Health Practice

No abstract available.
Anaphylaxis ; Child ; Food Hypersensitivity ; Humans ; Public Health

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 ; Food Labeling* ; Health Occupations* ; Korea ; Reference Values ; Social Control, Formal

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 ; Eating ; Food Labeling ; Food Quality ; Health Promotion ; Humans ; Meals ; Surveys and Questionnaires ; Restaurants ; Social Marketing ; Sodium

OBJECTIVES: The purpose of this study was to examine the economic characteristics of single-person households and explain the effects of them on the food service industry. METHODS: For this paper, I analysed the data related with single-person households and the food service industry in two surveys, Household Income and Expenditure Survey and Wholesale and Retail Trade Survey published by Statistics Korea from 2006 to 2015, with an empirical test performed utilizing these data. The indicators of the age of householders, disposable income per capita, and the rate of household of worker were compared between single and multi-person households. Furthermore, sales and the number of establishments in the food service industry were used as industry-variables, and disposable income, eating-out expenses and the rate of single-person households as the household-variables were used in a panel analysis. RESULTS: The results showed that household incomes were lower, age of householder was higher, and the percentage of household of worker was lower in single-person households in contrast to multi-person households. According to the empirical analysis, eating-out expenses of single-person households, in comparison to multi-person households, has significantly positive effects on the growth of the food service industry. This means that the recent trend of increasing numbers of single-person households may help the growth of the food service industry. CONCLUSIONS: The growth in the rate of single-person households has been one of the most striking demographic shifts in recent decades. Their economic characteristics and the effects were analyzed to give the managers in the food service industry and the policy-makers useful information in dealing with this new trend. Moreover, in considering the fact that single-person households eat out more frequently than multi-person households, the food service business should develop the managerial strategies focused on acclimatizing to single-person households.
Commerce ; Family Characteristics* ; Food Services* ; Health Expenditures ; Korea ; Strikes, Employee