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Jung and Kim: Intake Pattern and Needs Assessment for the Development of Web-Contents on Health Functional Foods according to Age of Adults
Original Article

Korean J Community Nutr 2012;17(1):26-37.

Published online: 18 December 2012

DOI: https://doi.org/10.14253/KJCN.2012.17.1.26

Intake Pattern and Needs Assessment for the Development of Web-Contents on Health Functional Foods according to Age of Adults

Jeong Ohn Jung, Hee Kim

Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea

Corresponding author: Jung Hee Kim, Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, 623 Hwarangno, Nowon-gu, Seoul 139-774, Korea Tel: (02) 970-5646, Fax: (02) 976-4049 E-mail: jheekim@swu.ac.kr

Copyright © 2012 Journal of the Korean Society of Community Nutrition

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

This study was done to analyze the consumption patterns of health functional food (HFF) as well as to perform needs assessment for the development of web-contents on HFF according to age of adults. The subjects were 238 male and female adults, divided into 4 groups by their age. This study collected all information by self-administrated questionnaires. The awareness on HFF was high in the older adults. The younger adults showed more negative responses to reliability and safety on HFF. The main reason for the consumption of HFF was to supplement nutrients and to prevent diseases. The main types of HFF consumed by adults were nutritional supplementary food, red ginseng products, and glucosamine products. There was higher consumption of nutritional supplementary food in the younger adults and glucosamine products in the older adults. Internet users had low level of satisfaction, with tendency to complain poor contents, reliability, difficulties in searching as problems of the pre-existing HFF websites. As useful methods for provision of information on HFF, most adults wanted general information, articles written by experts and videos. They also wanted to know the safety and side effects of HFF. Requirement of contents composition were various in-depth information, clear indication of citation, fresh updated data while that of display composition was easily-findable, uncomplicated, allowing mutual exchange of communication through bulletin board. These results can be used as basic data that reflect the consumer's needs for developing HFF web-contents according to age of adults. (Korean J Community Nutr 17(1): 26~37, 2012)

Keywords: KEY WORDS, health functional food, consumption pattern, needs assessment, web-contents

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Table 1.
General characteristics of subjects
    Total 20s 30s 40s 50s χ2-value
    (n = 238) (n = 77) (n = 79) (n = 46) (n = 36)
Age (years) 36.7 ± 10.61) 25.6 ± 2.5 34.0 ± 3.0 46.4 ± 2.6 54.0 ± 2.6  
Gender Men 72 (30.3)2) 27 (35.1) 22 (27.8) 13 (28.3) 10 (27.8) 1.2
Women 166 (69.7) 50 (64.9) 57 (72.2) 33 (71.7) 26 (72.2)
Marital status Single 74 (31.1) 59 (76.6) 11 (13.9) 3 (56.5) 1 (52.8) 117.5∗∗∗
Married 158 (66.4) 17 (22.1) 68 (86.1) 40 (87.0) 33 (91.7)
Divorced/Widowed/Separated 6 (52.5) 1 (51.3) 0 (50.0) 3 (56.5) 2 (55.6)
Education level Elementary school 1 (0.4) 1 (1.3) 0 (0.0) 0 (0.0) 0 (0.0) 25.1∗
Middle school 4 (1.7) 0 (0.0) 0 (0.0) 3 (6.5) 1 (2.8)
High school 72 (30.3) 20 (26.0) 20 (26.0) 20 (25.3) 12 (33.3)
University 141 (59.2) 53 (68.8) 47 (59.5) 47 (59.5) 20 (55.6)
Graduate school or abov 20 (58.4) 3 (53.9) 12 (15.2) 12 (15.2) 3 (58.3)
Monthly income Less than 1 million won 12 (5.0) 8 (10.4) 1 (1.3) 2 (4.3) 1 (2.8) 32.6∗∗
1 – 2 million won 46 (19.3) 22 (28.6) 12 (15.2) 7 (15.2) 5 (13.9)
2 – 3 million won 56 (23.5) 12 (15.6) 29 (36.7) 10 (21.7) 5 (13.9)
3 – 4 million won 554 (22.7) 17 (22.1) 17 (21.5) 9 (19.6) 11 (30.6)
Above 4 million won 64 (26.9) 14 (18.2) 19 (24.1) 18 (39.1) 13 (36.1)
Other 556 (52.5) 54 (55.2) 1 (51.3) 0 (50.0) 1 (52.8)

1) Mean ± SD

2) Number of subjects, (): Percentage of subjects

∗ , ∗∗, ∗∗∗: Significantly different at p < 0.05, p < 0.01, p < 0.001 by χ2-test

Table 2.
Perception of effectiveness, credibility and safety for health functional foods
    Total 20s 30s 40s 50s χ2-value
    (n = 238) (n = 77) (n = 79) (n = 46) (n = 36)
Awareness of health functional food Yes 204 (85.7)1) 62 (80.5) 65 (82.3) 42 (91.3) 35 (97.2) 7.5
No 34 (14.3) 15 (19.5) 14 (17.7) 4 (14.3) 1 (52.8)
Effectiveness Effective like medical products 13 (55.5) 1 (51.3) 5 (56.3) 2 (54.3) 5 (13.9) 3.8∗
Effective, but less than medical products 189 (79.4) 59 (76.6) 62 (78.5) 38 (82.6) 30 (83.3)
Not effecective 536 (15.1) 17 (22.1) 12 (15.2) 6 (13.0) 1 (2.8)
Credibility Not trust at all 559 (53.8) 3 (53.9) 4 (55.1) 2 (54.3) 0 (50.0) 19.1∗
Little trust 113 (47.5) 37 (48.1) 37 (46.8) 21 (45.7) 18 (50.0)
Trust because of government's approval 67 (28.2) 17 (22.1) 16 (20.3) 18 (39.1) 16 (44.4)
Not sure 49 (20.6) 20 (26.0) 22 (27.8) 5 (10.9) 2 (5.6)
Safety Not safe at all 552 (50.8) 0 (0.0) 2 (2.5) 0 (0.0) 0 (0.0) 12.3
Little safe 110 (46.2) 39 (50.6) 37 (46.8) 21 (45.7) 13 (36.1)
Safe because of government's approval 68 (28.6) 19 (24.7) 17 (21.5) 16 (34.8) 16 (44.4)
Not sure 58 (24.4) 19 (24.7) 23 (29.1) 9 (19.6) 7 (19.4)

1) Number of subjects, (): Percentage of subjects

∗ : Significantly different at p < 0.05 by χ2-test

Table 3.
Reasons for use/non-use of health functional food
    Total 20s 30s 40s 50s χ2-value
    (n = 238) (n = 77) (n = 79) (n = 46) (n = 36)
User   163 (100.0)1) 45 (100.0) 49 (100.0) 37 (100.0) 32 (100.0)  
Reasons for use Disease treatment 4 (2.5) 2 (4.4) 1 (2.0) 1 (2.7) 0 (0.0) 25.6
Disease prevention 544 (527.0) 6 (513.3) 9 (518.4) 16 (543.2) 13 (540.6)
Weight loss 553 (551.8) 1 (552.2) 0 (550.0) 1 (552.7) 1 (553.1)
Nutrient supplements 584 (551.5) 29 (564.4) 26 (553.1) 15 (540.5) 14 (543.8)
Reinforcing strength and stamina 526 (516.0) 7 (515.6) 12 (524.5) 3 (558.1) 4 (512.5)
Skin care 551 (550.6) 0 (550.0) 1 (552.0) 0 (550.0) 0 (550.0)
Other 551 (550.6) 0 (550.0) 0 (550.0) 1 (552.7) 0 (550.0)
Effects after use Very effective 511 (556.7) 2 (554.4) 4 (558.2) 2 (555.4) 3 (559.4) 15.1
Effective 574 (545.4) 16 (535.6) 18 (536.7) 23 (562.2) 17 (553.1)
Little effective 510 (556.1) 6 (513.3) 1 (552.0) 1 (552.7) 2 (556.3)
Not effective at all 0 (0.0) 0 (0.0) 0 (0.0) 0 (0.0) 0 (0.0)
Not sure 68 (541.7) 21 (546.7) 26 (553.1) 11 (529.7) 10 (531.3)
Non-user   75 (100.0) 32 (100.0) 30 (100.0) 9 (100.0) 4 (100.0)  
Reasons for non-use Incredibility on effectiveness 515 (520.0) 7 (521.9) 5 (516.7) 2 (522.2) 1 (525.0) 17.2
Side-effects 551 (551.3) 0 (550.0) 1 (553.3) 0 (550.0) 0 (550.0)
High cost 514 (518.7) 6 (518.8) 4 (513.3) 3 (533.3) 1 (525.0)
Healthy already 525 (533.3) 10 (531.3) 13 (543.3) 2 (522.2) 0 (550.0)
Lack of information 9 (512.0) 6 (518.8) 3 (510.0) 0 (550.0) 0 (550.0)
Lack of credibility by false advertising 558 (510.7) 2 (556.3) 4 (513.3) 1 (511.1) 1 (525.0)
Other 553 (554.0) 1 (553.1) 0 (550.0) 1 (511.1) 1 (525.0)
Future inclination for use Yes 197 (582.8) 59 (576.6) 61 (577.2) 42 (591.3) 35 (597.2) 11.4∗
No 541 (517.2) 18 (523.4) 18 (522.8) 4 (558.7) 1 (552.8)

1) Number of subjects, (): Percentage of subjects

∗ : Significantly different at p < 0.05 by χ2-test

Table 4.
Subjects' information sources of health functional foods
  Total 20s 30s 40s 50s 50s χ2-value
  (n = 238) (n = 77) (n = 79) (n = 46) (n = 36)
TV/radio 61 (25.6) 23 (29.9) 16 (20.3) 12 (26.1) 10 (27.8) 3.2
Internet 38 (16.0) 15 (19.5) 18 (22.8) 2 (54.3) 3 (58.3)
Newspapers/magazines 18 (57.6) 5 (56.5) 2 (52.5) 7 (15.2) 4 (11.1)
Pharmacies/stores 22 (59.2) 5 (56.5) 10 (12.7) 3 (56.5) 4 (11.1)
Doctors 3 (51.3) 0 (50.0) 2 (52.5) 1 (52.2) 0 (50.0)
Family, relatives 78 (32.8) 23 (29.9) 24 (30.4) 16 (34.8) 15 (41.7)
Door-to-door salespeople 8 (53.4) 2 (52.6) 3 (53.8) 3 (56.5) 0 (50.0)
Other 10 (54.2) 4 (55.2) 4 (55.1) 2 (54.4) 0 (50.0)

1) Number of subjects, (): Percentage of subjects

Table 5.
Kinds of health functional foods consumed by subjects
  Total 20s 30s 40s 50s
  (n = 238) (n = 77) (n = 79) (n = 46) (n = 36)
Nutrient supplements 113 (47.5)1) 33 (42.9) 34 (43.0) 25 (54.3) 21 (58.3)
Ginseng products 21 (58.8) 0 (50.0) 5 (56.3) 7 (15.2) 9 (25.0)
Red ginseng products 71 (29.8) 15 (19.5) 24 (30.4) 23 (50.0) 9 (25.0)
EPA or DHA containing products 22 (59.2) 4 (55.2) 3 (53.8) 8 (17.4) 7 (19.4)
Royal jelly products 13 (55.5) 2 (52.5) 3 (53.8) 1 (52.2) 7 (19.4)
Squalene products 17 (57.1) 2 (52.5) 5 (56.3) 3 (57.0) 7 (19.4)
Lactobacillus containing products 23 (59.7) 5 (56.5) 7 (58.9) 6 (13.0) 5 (13.9)
Chlorella products 16 (56.7) 4 (55.2) 5 (56.3) 5 (10.9) 2 (55.5)
Spirulina products 1 (50.4) 0 (50.0) 1 (51.3) 0 (50.0) 0 (50.0)
Gamma-linolenic acid containing products 16 (56.7) 1 (51.3) 1 (51.3) 10 (21.7) 4 (11.1)
Gemmule products 2 (50.8) 0 (50.0) 1 (51.3) 0 (50.0) 1 (52.8)
Lecithin products 2 (50.8) 0 (50.0) 0 (50.0) 0 (50.0) 2 (55.5)
Fungus products 12 (55.0) 3 (53.9) 2 (52.5) 3 (57.0) 4 (11.1)
Aloe products 13 (55.5) 2 (52.5) 5 (56.3) 3 (57.0) 3 (58.3)
Soft-shelled turtle products 1 (50.4) 1 (51.3) 0 (50.0) 0 (50.0) 0 (50.0)
Beta-carotene containing products 2 (50.8) 0 (50.0) 0 (50.0) 2 (54.3) 0 (50.0)
Chitosan containing products 10 (54.2) 2 (52.5) 2 (52.5) 2 (54.3) 4 (11.1)
Glucosamine products 31 (13.0) 3 (53.9) 3 (53.8) 13 (28.3) 12 (33.3)
Propolis extract products 14 (55.9) 1 (13.0) 2 (52.5) 6 (13.0) 5 (13.9)
Other 7 (52.9) 4 (55.2) 2 (52.5) 1 (52.2) 0 (50.0)

1) Number of subjects, (): Percentage of subjects

Table 6.
Frequency and experience of acquiring information on health functional foods through the internet
    Total (n = 238) 20sf (n = 77) 30s (n = 79) 40s (n = 46) 50s χ2-value (n = 36)
Frequency of internet use Hardly ever 2 (58.8)1) 0 (50.0) 0 (50.0) 9 (19.6) 12 (33.3)
1 – 3 times a month 17 (57.1) 0 (50.0) 2 (52.5) 9 (19.6) 6 (16.7)
1 – 3 times a week 35 (14.7) 7 (59.1) 12 (15.2) 8 (17.4) 92.5∗∗∗ 8 (22.2)
4 – 6 times a week 28 (11.8) 9 (11.7) 13 (16.5) 3 (56.5) 3 (58.3)
Everyday 137 (57.6) 61 (79.2) 52 (65.8) 17 (37.0) 7 (19.4)
Never 113 (47.5) 33 (42.9) 33 (41.8) 25 (54.3) 22 (61.1)
Frequency of information use on HFF through internet Hardly ever 66 (27.7) 21 (27.3) 27 (34.2) 11 (23.9) 7 (19.4)
Occasionally when necessary 51 (21.4) 20 (26.0) 17 (21.5) 7 (15.2) 11.7 7 (19.4)
At least once a month 5 (52.1) 1 (51.3) 2 (52.5) 2 (54.3) 0 (50.0)
At least once a week 3 (51.3) 2 (52.6) 0 (50.0) 1 (52.2) 0 (50.0)
Awareness about providing HFF information by KFDA Know Don't know 31 (13.0) 207 (87.0) 12 (15.6) 65 (84.4) 7 (58.9) 72 (91.1) 5 (10.9) 41 (89.1) 7 (19.4) 53.2 29 (80.6)
Experience visited websites on HFF Yes No 49 (20.6) 189 (79.4) 13 (16.9) 64 (83.1) 18 (22.8) 61 (77.2) 9 (19.6) 37 (80.4) 9 (25.0) 51.3 27 (75.0)

1) Number of subjects, (): Percentage of subjects

∗∗∗ p < 0.001 by χ2-test

HFF: Health Functional Food; KFDA: Korea Food and Drug Administration

Table 7.
Information for health functional food websites used by subjects
Total 49 (100.0) 20s 13 (100.0) 30s 18 (100.0) 40s 9 (100.0) 50s χ2--value 9 (100.0)
Internet search portals (Naver, Daum etc) 33 (567.3)1) 7 (553.8) 15 (583.3) 6 (566.7) 5 (555.6)
Types of websites used KFDA health functional foods Information website Sales websites of health functiona foods companies 3 (556.1) l 12 (524.5) 2 (515.4) 4 (530.8) 0 (550.0) 3 (516.7) 0 (550.0) 3 (533.3) 10.5 1 (511.1) 2 (522.2)
Other 1 (552.0) 0 (550.0) 0 (550.0) 0 (550.0) 1 (511.1)
Not satisfied at all 1 (552.0) 1 (557.7) 0 (550.0) 0 (550.0) 0 (550.0)
Not satisfied 9 (518.4) 2 (515.4) 4 (522.2) 1 (511.1) 2 (522.2)
Satisfaction on websites Not satisfied Average 9 (518.4) 35 (571.4) 2 (515.4) 10 (576.9) 4 (522.2) 11 (561.1) 1 (511.1) 7 (577.8) 57.2 2 (522.2) 7 (577.8)
websites A little satisfied 4 (558.2) 0 (550.0) 3 (516.7) 1 (511.1) 0 (550.0)
Very satisfied 0 (550.0) 0 (550.0) 0 (550.0) 0 (550.0) 0 (550.0)
Lack of credibility on websites 6 (512.2) 1 (557.7) 2 (511.1) 2 (522.2) 1 (511.1)
Boring information 3 (556.1) 1 (557.7) 1 (555.6) 0 (550.0) 1 (511.1)
Too much content 17 (534.7) 2 (515.4) 5 (527.8) 4 (544.4) 6 (566.7)
Not enough content 12 (524.5) 4 (530.8) 5 (527.8) 2 (522.2) 1 (511.1)
Problems on websites Difficulty of contents Slow connection 1 (552.0) 2 (554.1) 0 (550.0) 1 (557.7) 0 (550.0) 1 (555.6) 1 (511.1) 0 (550.0) 25.9 0 (550.0) 0 (550.0)
Uncomfortable searching 5 (510.2) 4 (530.8) 1 (555.6) 0 (550.0) 0 (550.0)
Infrequent updates 1 (552.0) 0 (550.0) 1 (555.6) 0 (550.0) 0 (550.0)
Lack of communication between website users 2 (554.1) 0 (550.0) 2 (511.1) 0 (550.0) 0 (550.0)

1) Number of subjects, (): Percentage of subjects

Table 8.
Methods for providing useful information on health functional foods
  Total (n = 238) 20s (n = 77) 30s (n = 79) 40s (n = 46) 50s (n = 36) χ2--value
General information + expert's opinions 124 (52.1)1) 38 (49.4) 45 (57.0) 22 (47.8) 19 (52.8)  
General information + videos 37 (15.5) 9 (11.7) 8 (10.1) 13 (28.3) 7 (19.4)  
General Information + pictures/photographs 37 (15.5) 18 (23.4) 8 (10.1) 4 (58.7) 7 (19.4) 21.8∗∗
General information + quiz/games 4 (51.7) 3 (53.9) 1 (51.3) 0 (50.0) 0 (50.0)  
Questions and answers bulletin board 36 (15.1) 9 (11.7) 17 (21.5) 7 (15.2) 3 (58.3)  

1) Number of subjects, (): Percentage of subjects ∗∗: p < 0.01 by χ2-test

Table 9.
Interest informations that want to obtain from health functional food website
  Total 20s 30s 40s 50s
  (n = 238) (n = 77) (n = 79) (n = 46) (n = 36)
Types of health functional foods 136 (57.1)1) ) 52 (67.5) 35 (44.3) 23 (50.0) 26 (72.2)
Health functional food related side-effects, safety information 204 (85.7) 62 (80.5) 73 (92.4) 38 (82.6) 31 (86.1)
Health functional food's functionality (content and effect) 202 (84.9) 64 (83.1) 64 (81.0) 41 (89.1) 33 (91.7)
Current degree of approval of health functional foods 100 (42.0) 32 (41.6) 41 (51.9) 15 (32.6) 12 (33.3)
Understanding labelling of health functional foods 571 (29.8) 20 (26.0) 24 (30.4) 21 (45.7) 6 (16.7)
Newest trends in health functional foods 542 (17.6) 9 (11.7) 15 (19.0) 7 (15.2) 11 (30.6)
Health functional food related laws and management systems 547 (19.7) 16 (20.8) 17 (21.5) 10 (21.7) 4 (11.1)
Country of origin, imports and production companies of health functio nal foods 175 (73.5) 57 (74.0) 61 (77.2) 32 (69.6) 25 (69.4)
Introduction of health functional food websites 546 (19.3) 14 (18.2) 10 (12.7) 12 (26.1) 10 (27.8)
Proper storage method of health functional foods (production date, expiration date etc) 167 (70.2) 59 (76.6) 55 (69.6) 31 (67.4) 22 (61.1)

1) Number of subjects who selected 5 items, (): Percentage of subjects

Table 10.
Needs for contents and composition when developing a health functional food website
    Total 20s 30s 40s 50s
    (n = 238) (n = 77) (n = 79) (n = 46) (n = 36)
Needs related to content Less text and more picture-centred composition 44(18.5)1) 23 (29.9) 12 (15.2) 4 (58.7) 5 (13.9)
Needs for amusing materials like quizzes, games, songs etc 24 (10.1) 13 (16.9) 6 (57.6) 2 (54.3) 3 (58.3)
Needs for materials fit for an adult level 77 (32.4) 23 (29.9) 17 (21.5) 16 (34.8) 21 (58.3)
Frequent updates with new information Depth and variety in the content updated Good support with searches and navigation within the website 127 (53.4) 164 (68.9) 99 (41.6) 40 (51.9) 43 (55.8) 38 (49.4) 47 (59.5) 61 (77.2) 35 (44.3) 21 (45.7) 35 (76.1) 18 (39.1) 19 (52.8) 25 (69.4) 8 (22.2)
Clear references about the source of information 140 (58.8) 39 (50.6) 51 (64.6) 29 (63.0) 21 (58.3)
Clear indication of date the information was provid ed 36 (15.1) 10 (13.0) 8 (10.1) 13 (28.3) 5 (13.9)
Other 3 (51.3) 2 (52.6) 0 (50.0) 0 (50.0) 1 (52.8)
Use of various colors 21 (58.8) 10 (13.0) 5 (56.3) 4 (58.7) 2 (55.6)
Avoiding complicated screen displays 185 (77.7) 66 (85.7) 55 (69.6) 35 (76.1) 29 (80.6)
Needs related to screen composition Easiness to enter Use of many pictures or photographs 208 (87.4) 97 (40.8) 65 (84.4) 32 (41.6) 73 (92.4) 31 (39.2) 39 (84.8) 16 (34.8) 31 (86.1) 18 (50.0)
Use of a unique screen display 26 (10.9) 4 (55.2) 7 (58.9) 9 (19.6) 6 (16.7)
Mutual communication through bulletin board, consultation etc 177 (74.4) 54 (70.1) 66 (83.5) 35 (76.1) 22 (61.1)

1) Number of subjects who selected 3 items, (): Percentage of subjects

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