Journal List > Korean J Nutr > v.43(2) > 1043813

Korean J Nutr. 2010 Apr;43(2):181-188. Korean.
Published online April 30, 2010.  https://doi.org/10.4163/kjn.2010.43.2.181
© 2010 The Korean Nutrition Society
A Survey on Customers' Perceptions of Nutrition Labeling for Processed Food and Restaurant Meal
Kwang Il Kwon, Sung Won Yoon, So Jin Kim, Hani Kang, Hae Na Kim, Jee Young Kim, Seo Young Kim, Killye Kim, Jun Hyung Lee, Sun Mi Jung, So Won Ock, Eun Ju Lee, Jong Wook Kim, Myung Chul Kim and Hye Kyung Park
Nutrition Policy Division, Nutrition Policy Office, Korea Food and Drug Administration, Seoul 122-704, Korea.

To whom correspondence should be addressed. (Email: phkfda@kfda.go.kr )
Received March 05, 2010; Revised March 25, 2010; Accepted April 09, 2010.

Abstract

Consumer perception of processed food and restaurant food's nutrient labelling was surveyed. The subjects of this survey consisted of 1,507 parents, whose ages were 20-59 years old. The ratio of the respondents that have known nutrition labelling on processed foods was 89.8% and the ratio of whom have checked the nutrition labelling at their point of purchase was 72.3%. The nutrients which were considered important for nutrition labelling were fat (57.1%), calorie (56.3%) and sodium (49.0%). Also nutrient which were able to be recognized at a glance by the subjects were in the order of trans fat (62.1%), cholesterol (26.9%), calorie (23.9%) and sodium (21.0%). If restaurant menu's nutrient labelling be enacted, the answer rate that the menu's nutrition labelling may affect their menu choice is 90.6% of the respondents. Besides of the Fastfoods that are enforcement, restaurants of that customers want the menu to be labeled were 'pizza and chicken restaurants'. Nutrients that customers preferred to be labelled were calorie (62.0%), fat (60.3%) and sodium (50.9%).

Keywords: nutrition labeling; consumer; perception; food service industries

Figures


Fig. 1
The preferred nutrients in nutrition labeling on restaurant meal.
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Tables


Table 1
General information of respondents
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Table 2
Consumer awareness and checking to nutrition labeling on processed food
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Table 3
Nutrient checked by consumers most in nutrition labelling on processed food (double checking)
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Table 4
Nutrients requiring easy and clear labelling on processed food (double checking)
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Table 5
Effect of nutrition labelling on the menu decision and the most effective item for consumers's menu selection
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Table 6
Types of food service industries being in need of nutrition labelling
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Table 7
Sources of nutrition information according to ages
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