Journal List > J Nutr Health > v.51(4) > 1100556

J Nutr Health. 2018 Aug;51(4):357-367. Korean.
Published online August 31, 2018.  https://doi.org/10.4163/jnh.2018.51.4.357
© 2018 The Korean Nutrition Society
Consumer knowledge regarding country-of-origin labeling for restaurants
Ji-Yeon Nam,1,* Se-Young Ju,2,* and 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, Email: wshong@smu.ac.kr

*These authors contributed equally to this article.

Received January 22, 2018; Revised March 15, 2018; Accepted August 03, 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

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

Tables


Table 1
General characteristics of the subjects
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Table 2
Surveyed consumers' eating-out patterns
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Table 3
Knowledge levels of subjects about the country-of-origin labeling for restaurants
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Table 4
Distribution of total scores for knowledge levels of restaurant country-of-origin labeling
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Table 5
Classification of restaurant country-of-origin labeling for knowledge levels
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Table 6
Relationship between general characteristics and knowledge levels of country-of-origin labeling
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Table 7
General questions of country-of-origin labeling
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Table 8
Relationship between eating-out patterns and knowledge level of country-of-origin labeling
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