Journal List > J Nutr Health > v.48(6) > 1081424

J Nutr Health. 2015 Dec;48(6):530-541. Korean.
Published online December 31, 2015.  https://doi.org/10.4163/jnh.2015.48.6.530
© 2015 The Korean Nutrition Society
Perception on food allergy labelling and management of nutritional education among higher grade elementary school students in Jeju area
Yunkyoung Lee, Hyun-Hee Kim and Yang-Sook Ko
Department of Food Science and Nutrition, Jeju National University, Jeju 63243, Korea.

To whom correspondence should be addressed. tel: +82-64-754-3553, Email: yangsook@jejunu.ac.kr
Received October 08, 2015; Revised October 28, 2015; Accepted December 17, 2015.

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

Purpose

This study was conducted to examine the prevalence of food allergy, food allergy knowledge, and perception on food allergen labelling along with management of substitute meals in school foodservice in elementary school students in Jeju, South Korea.

Methods

Six elementary schools in Jeju-si were randomly selected, and the higher grade elementary school students (n=1,500), from fourth graders to sixth graders, were surveyed using a questionnaire in July 2014. A total of 1,000 responses were used for data analysis.

Results

The percentage of students who had experienced food allergy was 16.7%; 26.4% had been diagnosed as having a food allergy by doctors. Milk, crabs, and shrimps were the most frequent allergenic foods with common symptoms including urticaria followed by itching, and vomiting. As the student's grade went up, the knowledge scores on food allergy showed a significant increase. Although students with and without food allergy experience had a similar level of knowledge on food allergy and perception on food allergen labelling, students with food allergy experience had a significantly lower level of healthy dietary practices. Last, only 20.4% of students with food allergies were offered substitute meals by school foodservices, and 30.8% of students received food allergy education.

Conclusion

For prevention and management of food allergies in school foodservice, schools should provide an individualized substitute meal plan and food allergy education to students, parents, and teachers.

Keywords: elementary school students; food allergies; food allergen labelling; school meal; nutritional education

Tables


Table 1
Prevalence of food allergy and its diagnosis
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Table 2
Primary food allergy symptoms that students experienced1)
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Table 3
Sources of food allergies1)
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Table 4
Rate of correct answers on food allergy knowledge and knowledge score
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Table 5
Perception of food allergy labelling on school menus1)
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Table 6
Levels of healthy dietary practices by gender, grade and food allergy experience1)
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Table 7
Status of managing substitute meals to students with food allergies in schools lunches 1)
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Table 8
Comparison of methods and contents of nutritional education by gender, grade and food allergy experience1)
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Notes

This work was supported by the 2015 scientific promotion program funded by Jeju National University.

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