Evaluation of food additive awareness and knowledge in single-person households by gender, age, and eatingbehavior
- Author:
Jung-Sug LEE
1
;
Hyo-Jeong HWANG
;
Jae Wook SHIN
Author Information
- Publication Type:Research Article
- From:Journal of Nutrition and Health 2026;59(1):76-91
- CountryRepublic of Korea
- Language:English
-
Abstract:
Purpose:This study examined the awareness and knowledge levels regarding food additives among single-person adult households.
Methods:An online survey was conducted with 715 single-person households aged between 19 and 64 years, residing in urban areas across 17 metropolitan cities and provinces nationwide. The questionnaire included items on the demographic characteristics, nutrition quotient, awareness of food additives and sources of information, trust in information sources, and knowledge related to food additives. Awareness and knowledge of food additives were analyzed according to the participants’ gender, age group, nutrition quotient grade, and reported awareness of food additives.
Results:The proportion of respondents who reported an awareness of food additives was 53.0%, with significantly higher awareness among women and those classified in the medium or high nutrition quotient categories. Participants who were aware of food additives obtained information primarily from the internet, television, or radio. By contrast, those who were unaware attributed this to insufficient promotion and information, or to difficulty understanding the content related to food additives. The information provided by physicians, pharmacists, and professional literature was considered trustworthy, while trust in information disseminated by government agencies was notably low (< 20%). The perceived health risk score of food additives was 3.32, and significantly higher scores were observed among the subjects aged 50–64 years and those with medium or high nutrition quotient grades. The knowledge levels regarding food additives were significantly greater among older subjects, those with medium or high nutrition quotient grades, and those who reported awareness of food additives.
Conclusion:This study provides baseline data for developing food additive education tailored to single-person adult households, supporting educational media, program design, and promotional strategies, and extending its relevance from academic research to practical contributions in public health and consumer awareness.
