Consumer knowledge regarding country-of-origin labeling for restaurants

Ji-Yeon Nam; Se-Young Ju; Wan-Soo Hong

doi:10.4163/jnh.2018.51.4.357

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Nam, Ju, and Hong: Consumer knowledge regarding country-of-origin labeling for restaurants

Research Article

Journal of Nutrition and Health 2018; 51(4): 357-367.

Published online: 31 August 2018

DOI: https://doi.org/10.4163/jnh.2018.51.4.357

Consumer knowledge regarding country-of-origin labeling for restaurants

Ji-Yeon Nam^1,^*

, Se-Young Ju^2,^*

, Wan-Soo Hong¹

¹Department of Foodservice Management and Nutrition, Sangmyung University, Seoul 03016, Korea.

²Major in Food Science, College of Biomedical and Health Science, Konkuk University, Chungju, Chungbuk 27478, Korea.

To whom correspondence should be addressed. tel: +82-2-2287-5350, wshong@smu.ac.kr

Equal contributor:

*These authors contributed equally to this article.

Received 22 January 2018 Revised 15 March 2018 Accepted 3 August 2018

The Korean Nutrition Society

(open-access):

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

Because of recent global and domestic issues regarding the safety of food, there is growing concern over food safety and interest in the country-of-origin for food ingredients from restaurants. This study was conducted to reveal the influence of consumer level of knowledge and awareness regarding restaurants and the country-of-origin labeling.

Methods

To accomplish this, a primary survey of adults aged over 20 years old was conducted to measure customers' knowledge regarding country-of-origin labeling for restaurants. Respondents were then divided into a lower group and an upper group based on their level of knowledge to evaluate significant differences between groups. A total of 437 of 460 questionnaires were analyzed.

Results

The average knowledge score regarding country-of-origin labeling for restaurants was 6.3 out of 10. Additionally, there were significant differences between the lower and upper group in terms of the final education level and occupation.

Conclusion

It is necessary to develop guidelines and public relations for country-of-origin labeling of restaurants.

Keywords: country-of-origin labeling, consumer, knowledge level, restaurant, food safety

Figures and Tables

Table 1

General characteristics of the subjects

1) mean ± SD

Table 2

Surveyed consumers' eating-out patterns

1) mean ± SD 2) Won

Table 3

Knowledge levels of subjects about the country-of-origin labeling for restaurants

Table 4

Distribution of total scores for knowledge levels of restaurant country-of-origin labeling

Table 5

Classification of restaurant country-of-origin labeling for knowledge levels

1) point out of 10 point

Table 6

Relationship between general characteristics and knowledge levels of country-of-origin labeling

^** p < 0.01, ns: not significant

Table 7

General questions of country-of-origin labeling

^** p < 0.01, ns: not significant

Table 8

Relationship between eating-out patterns and knowledge level of country-of-origin labeling

^** p < 0.01, ^*** p < 0.001, ns: not significant

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ORCID iDs

Ji-Yeon Nam
https://orcid.org/0000-0002-8337-8521

Se-Young Ju
https://orcid.org/0000-0002-5655-9917

Wan-Soo Hong
https://orcid.org/0000-0003-3645-2802

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