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

J Nutr Health. 2018 Apr;51(2):177-185. Korean.
Published online April 30, 2018.
© 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:
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 ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.



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.


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


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).


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


Table 1
Descriptive characteristics of subjects (n = 465)
Click for larger image

Table 2
Dietary behavior of food safety by subjects
Click for larger image

Table 3
Awareness of country-of-origin labeling at restaurants by subjects n (%)
Click for larger image

Table 4
Agreement and trust of country-of-origin labeling at restaurants by subjects n (%)
Click for larger image

Table 5
Check and the reason of checking of country-of-origin labeling at restaurants by subjects n (%)
Click for larger image

Table 6
Importance of country-of-origin labeling at restaurants by subjects (mean ± SD)
Click for larger image


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

1. Kim HJ, Kim MR. Consumer's awareness and information needs towards food hygiene focused on pesticide residues. Fam Environ Res 2003;41(1):15–26.
2. Kim HK. In: A study on the country-of-origin labeling initiative for restaurants[dissertation]. Seoul: Konkuk University; 2006.
3. Nam JY, Hong WS. Study on importance-performance analysis regarding country-of-origin labeling for restaurants. Korean J Food Cookery Sci 2015;31(1):53–61.
4. National Agricultural Products Quality Management Service (KR). Country-of-origin labeling [Internet]. Gimcheon: National Agricultural Products Quality Management Service; 2016 [cited 2017 Dec 8].
Available from:
5. Choi JH, Yi NY. The study of knowledge, attitudes, and behaviors of university students regarding nutritional labeling. Korean J Food Nutr 2013;26(3):391–397.
6. Choi SH, Park OJ, Lee MJ. Recognition and utilization of mark of food origins in restaurants among college students in the Seoul area. Korean J Food Cookery Sci 2017;33(6):682–690.
7. Kim HJ, Kim MR. A study for the purchase status of the imported agricultural products and consumers' recognition of the labelling for the country of origin in Youngnam region. Korean J Diet Cult 1997;12(5):477–493.
8. Lee D, Lee JC, Kim MH. Effect of menu calorie labels on menu sales and consumer's recognition at a Korean restaurant in a hotel. Korean J Community Nutr 2013;18(5):505–514.
9. Seo KS, Lee AJ. The effect of consumer perception and purchasing intention on menu description of country-of-origin in family restaurant. J Foodserv Manage 2014;17(6):97–118.
10. Kim TH, Chang HJ. Family restaurant patrons' perception on nutrition information of restaurant menus. Korean J Food Cult 2003;18(3):270–278.
11. Choi MH, Youn SJ, Ahn YS, Seo KJ, Park KW, Kim GH. A survey on the consumer's recognition of food labeling in Seoul area. J Korean Soc Food Sci Nutr 2010;39(10):1555–1564.
12. Chung HK, Kang JH, Lee HY. Usefulness, attitude for using and purchase intention on food labeling of housewives and university students. Korean J Community Nutr 2011;16(1):86–97.
13. Ahn HJ, Park S, Joo N. Consumer awareness and demand for country-of-origin labeling at restaurants: for adults who live in Seoul. J Korean Diet Assoc 2010;16(3):255–269.
14. Kim SY, Park S, Joo N. Recognition of elementary school students for the country-of-origin labeling at school foodservice in Seoul. Korean J Community Nutr 2010;15(4):507–512.
15. Ministry of Food and Drug Safety (KR). Dietary safety rules [Internet]. Cheongju: Ministry of Food and Drug Safety; 2014 [cited 2016 Jan 29].
16. Kim KD, Lee JY. A survey on the housewives' purchasing behavior and needs for food safety information. J Korean Soc Food Sci Nutr 2010;39(3):392–398.
17. Kim EJ, Kim M, Kim H. Analysis of knowledge and behavior about food safety of high school students in Gyeongbuk region. J Korean Home Econ Educ Assoc 2009;21(3):111–122.
18. Han JH, Jeon S, Kim S. The analysis on consumers' perceptions about origin labeling in food service sector. J Agric Life Sci 2016;50(2):195–206.
19. Lee KI, Hwang YJ, Son YE. In: The status and tasks of country of origin labeling for restaurants. Seoul: Korea Rural Economic Institute; 2009.
20. Kim SR. In: The effect of attitudes toward the place-of-origin indication system on purchase intention[dissertation]. Seoul: Chung-ang University; 2015.