Journal List > J Nutr Health > v.51(2) > 1081553

J Nutr Health. 2018 Apr;51(2):177-185. Korean.
Published online April 30, 2018.  https://doi.org/10.4163/jnh.2018.51.2.177
© 2018 The Korean Nutrition Society
Perception and importance for country-of-origin labeling at restaurants in college students in Jeju
Yeong-Mi Park,1 Yang-Sook Ko,2 and Insuk Chai2
1Department of Nutrition Education, Graduate School of Education, Jeju National University, Jeju 63243, Korea.
2Department of Food Science and Nutrition, Jeju National University, Jeju 63243, Korea.

To whom correspondence should be addressed. tel: +82-64-754-3557, Email: ischae@jejunu.ac.kr
Received February 13, 2018; Revised February 28, 2018; Accepted March 27, 2018.

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 analyzed the perception and importance of country-of-origin labeling at restaurants in 500 college students in Jeju surveyed from April 15 to May 5, 2016 with the aim of providing basic data. A total of 465 questionnaires out of 500 were used as base data for this study.

Methods

The data were analyzed using descriptive analysis, χ2-test, and t-test using the SPSS Win program (version 21.0).

Results

Regarding food safety-related dietary behaviors, average score was 3.65 points (out of 5), and ‘put the food in a refrigerator or freezer immediately (4.07)’ showed the highest score, whereas ‘cool rapidly hot food prior to putting it in the refrigerator (3.08)’ showed the lowest score. Regarding the awareness of country-of-origin labeling at restaurants, 67.5% of subjects were aware of it. With regard to dietary behavior of food safety, the high group showed a higher score than the low group (p < 0.001). Regarding reliability of the system, 4.9% of subjects indicated ‘very reliable’ and 45.4% ‘somewhat reliable’. For perception of subject's country-of-origin labeling, the average score was 3.77 (out of 5). Regarding checking country-of-origin labeling at restaurants, 68.0% of subjects checked country-of-origin labeling, and the high group in the safety-related dietary behavior score ranking showed a higher rate (79.3%) than the low group (57.1%) (p < 0.001). With regard to importance by item, 'honest country-of-origin labeling of restaurants' showed the highest score at 4.27 (out of 5).

Conclusion

It is necessary to provide continuing education for college students in order to enhance their perception of country-of-origin labeling at restaurants. Moreover, a systematic and appropriate support and control system by the government and local government needs to be developed in order to improve country-of-origin labeling at restaurants.

Keywords: country-of-origin labeling; perception; importance; dietary behavior of food safety

Tables


Table 1
Descriptive characteristics of subjects (n = 465)
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Table 2
Dietary behavior of food safety by subjects
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Table 3
Awareness of country-of-origin labeling at restaurants by subjects n (%)
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Table 4
Agreement and trust of country-of-origin labeling at restaurants by subjects n (%)
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Table 5
Check and the reason of checking of country-of-origin labeling at restaurants by subjects n (%)
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Table 6
Importance of country-of-origin labeling at restaurants by subjects (mean ± SD)
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Notes

This research was supported by the 2016 scientific promotion program funded by Jeju National University.

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