우리나라 식품 영양표시 (가공식품, 식품접객업소) 제도의 현황

강하니(Hani Kang),신은정(Eun-Jung Shin),김해나(Hae-Na Kim),엄권용(Kwon-Yong Eom),권광일(Kwang-Il Kwon),김서영(Seo-Young Kim),문귀임(Gui-Im Moon),강백원(Baeg-Won Kang),김종욱(Jong-Wook Kim) 한국식품과학회 2011 식품과학과 산업 Vol.44 No.1

초등학교 5학년 여학생의 올바른 식습관 노력 정도에 따른 가공식품과 외식 영양표시의 인지도 및 활용도 조사

문진아,공정은,문귀임,강백원,연지영,Moon, Jin-Ah,Kong, Jung-Eun,Moon, Gui-Im,Kang, Baeg-Won,Yeon, Jee-Young 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.5

The purpose of this study is to investigate 5th grade elementary school girls' effort to recognize and use nutritional labels on processed foods and restaurant meals to encourage dietary behavior. The subjects (n=976) were divided into three groups (effort group, n=711; normal group, n=193; and no-effort group, n=72) depending on level of effort for the healthy dietary behavior such as eating balanced meals, eating three meals regularly, and eating meals slowly. In the effort group, the frequency of food intake for breads, ramen, noodles and fast foods was significantly lower, while frequency of food intake for fruits and vegetables and salad was significantly higher than in the other two groups. In the effort group, the ratio of the respondents that perception of nutrition labeling on processed foods and restaurant meals was 80.5% and 31.4% and the ratio of girls who checked the nutrition labeling at their point of purchase was 71.1% and 24.7%, respectively. Reasons given for not reading nutrition labeling for restaurant meals were 'not interested' for 34.6% of the effort group, and 52.2% of the no-effort group. Therefore, it is necessary to create an educational program on healthy dietary behavior, including how to read nutrition labeling and establishment of proper body image perception for elementary school girls.

저염 표시가 포크커틀릿 소스의 짠맛 인식과 기호도에 미치는 영향

김민지(Min-Ji Kim),강백원(Baeg-Won Kang),김종욱(Jong-Wook Kim),이미영(Mi-Young Lee),정서진(Seo-Jin Chung),홍재희(Jae-Hee Hong) 한국식품과학회 2017 한국식품과학회지 Vol.49 No.1

본 연구에서는 시판되는 일반 포크커틀릿 소스와 나트륨 함량을 반으로 줄인 저염 포크커틀릿 소스제품을 대상으로 식품의 저염 여부 표시가 소비자 기호도, 구매의사, 짠맛과 다른 특성의 강도 인지에 미치는 영향을 파악하기 위하여 블라인드 테스트 환경과 정보가 주어진 환경 각각에서 시료를 평가하게 하여 정보에 의해 소스의 짠맛과 맛 품질에 어떠한 기대가 형성되었는지 파악하고, 실제 소스를 맛보았을 때 형성된 기대가 충족되는지를 규명하였다. 정보에 의해 소비자가 가지게 되는 기대 수준과 실제 제품간의 차이는 짠맛에서 가장 두드러지게 나타났으며, 저염 표기는 짠맛의 기대를 유의적으로 낮추었다. 저염 표기는 저염 제품에서 동화 효과를 나타내었다. 즉 실제보다 정보의 방향(저염=낮은 짠맛)에 가깝게 평가하게 하였다. 반면 저염 정보는 기호도와 구매의사에 대한 기대 수준을 높였으나, 실제 섭취시 기호도에는 영향을 미치지 않아 소비자들이 주어진 정보에 상응하는 감각 특성의 변화를 뚜렷이 감지하지 않는 이상 정보에 의해 기호도가 영향 받지 않는 것으로 판단된다. 이와 같은 결과를 저염 식품의 상품화에 적용하면, 저염 정보 자체는 소비자들에게 긍정적인 기대를 유발함으로써 제품 구매 동기를 형성하는 데 있어 긍정적으로 작용할 것으로 예측된다. 또한 나트륨을 저감하지 않은 식품과 유사한 감각 특성을 가지도록 저염 식품을 제조할 경우 저염이 아닌 식품과 유사한 기호도를 가지게 되어 재구매에 긍정적인 영향을 미칠 것이라고 판단된다. 동반 식품의 제공은 전반적인 기호도, 시료의 구매 의향, 향미의 조화도 등에 영향을 미치지 않았다. 그러나 일부 맛 특성의 경우, 동반 식품과 함께 평가 시 소스만을 평가할 때와 다르게 감지되었는데 소스 제품의 경우 동반 식품을 제공하면 실제 섭취 상황에서 소비자가 어떻게 제품의 특성을 인지하는지를 더 잘 예측할 수 있다고 판단된다. This study was conducted to investigate the effects of a low-sodium label on acceptability and sensory attributes of a dipping sauce for fried pork cutlets. Two sauce samples, CON (normal sodium level) and LOW-Na (50% sodium level), were evaluated. Consumers (n=77) rated expectations and actual perception of overall liking, purchase intent, and intensities of saltiness, sweetness, sourness, fruit flavor, and degree of flavor balance without and with a carrier (fried pork cutlet) in blind and informed settings. In the informed test, CON labeled as Low-Na (PLACEBO) was additionally tested to examine the placebo effect of information. The low-sodium labeling significantly increased the expected liking and purchase intent, but decreased the expected saltiness. However, the label did not influence actual liking or purchase intent. A significant decrease in actual saltiness was observed only in Low-Na, not in PLACEBO, indicating the label is influential only when actual perception matched the expectation.

부산지역 학교유형별 영양(교)사의 지식요구도, 직무만족도 및 나트륨 급원재료 사용량

연지영(Jee Young Yeon),이순규(Soon Kyu Lee),강백원(Baeg Won Kang) 대한지역사회영양학회 2014 대한지역사회영양학회지 Vol.19 No.2

To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan. Methods: A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined. Results: The response rate of the most difficult area among dietitians` tasks was significantly high in ‘nutrition education and counseling’ for elementary schools and ‘hygiene management’ for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in ‘energy and nutrients requirement’ for elementary schools and ‘menu/taste preference of students’ for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in ‘very helpful’ for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was ‘price’ among all groups. The knowledge requirement such as ‘nutrition and menu management’, ‘nutrition education’, and ‘nutrition counseling’ was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools. Conclusions: The results suggest that developing dietitians` education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.

주부의 나트륨 저감화 행동변화 단계에 따른 식행동 특성 분석 및 저나트륨 식사 방법의 실천용이도에 관한 연구

안소현(So Hyun Ahn),권종숙(Jong Sook Kwon),김경민(Kyung Min Kim),윤진숙(Jin Sook Yoon),강백원(Baeg Won Kang),김종욱(Jong Wook Kim),허석(Seok Heo),조해영(Hea Young Cho),김혜경(Hye Kyeong Kim) 대한지역사회영양학회 2012 대한지역사회영양학회지 Vol.17 No.6

This study was intended to investigate the sodium-related perception, dietary behavior, and practicability of methods for reducing sodium intake(RSI) according to the stage of change in consumers. The survey was conducted to 770 housewives, among them 553 subjects who answered the key questions for the stage of change were categorized into ‘Maintenance (M)’ stage (maintaining reduced salt intake for more than 6 months; n = 287, 51.90%), ‘Action (A)’ stage (maintaining reduced salt intake for less than 6 months; n=139, 25.14%), and ‘Pre-Action (P)’ stage (not starting reduced salt intake; n = 127, 22.97%). The subjects in M and A were significantly older than those in P (p < 0.01). The scores of desirable dietary habit and dietary balance were the highest in M followed by A and P. When eating out, the subjects in P considered ‘price’ more and ‘healthiness of food’ less than those in M and A did. Among the guidelines for RSI, ‘Avoid Processed Foods’, ‘Eat enough vegetables and fruits’ and ‘Add little amount of dipping sauce for fried food’ were selected as the three easiest items to perform. With regard to the sodium-related perception, the subjects in M considered eating-out food to be more salty than homemade dishes, read nutrition labels more, avoided table salt or dipping sauce for fried food more, and had ‘own low-sodium recipe’ than those in P (p < 0.001). It is suggested that practicability of actions for RSI and the stage of change should be considered to develop effective personalized education program and nutrition guidance. (Korean J Community Nutr 17(6) : 724~736, 2012)

충북 일부지역 여자 중학생의 체형 인식도에 따른 식습관, 체형 만족도 및 영양지식에 관한 연구

연지영(Jee Young Yeon),신기용(Ki Yong Shin),이순규(Soon Kyu Lee),이혜영(Hye Young Lee),강백원(Baeg Won Kang),박혜경(Hye Kyung Park) 대한지역사회영양학회 2013 대한지역사회영양학회지 Vol.18 No.5

This study was performed to investigate the dietary habits, body satisfaction and nutritional knowledge according to body image of middle school girl students (n = 284). The subjects were classified as lean, normal and fat groups according to body image. The weight, body mass index (BMI) and the score of body image were significantly higher in the students who recognized their body image as ‘fat’. The satisfaction of present body image was significantly lower in students who recognized their body image as ‘lean’. The interest in weight control and experience of weight control were significantly higher in students who recognized their body image as ‘fat’. The necessity of nutrition education was higher in all groups (lean 67.2%, normal 59.0% and fat 52.8%). The products used to feel sweetened were sweetened ice (68.7%), processed milk (68.3%), confectionery (62.3%), carbonated beverage (55.3%), fermented milk (38.0%) and none (6.0%). The frequency of consumption of fruit juices and fried food was significantly higher in ‘normal’ compared to ‘fat’. There was no significant difference in the frequency of consumption of snack and nutritional knowledge among the three groups. In the multiple regression analysis, the score of body image was negatively associated with the frequency of snack consumption in the ‘lean’. The score of body image was positively associated with identification of nutrition labels and an interest in weight control but was negatively associated with satisfaction of present body image in the ‘fat``. Based on these results, we conclude that, the middle school girl students need correct recognition of body image and continuous and practical nutrition education in order to maintain healthy dietary habits. (Korean J Community Nutr 18(5) : 442~456, 2013)

한국인의 나트륨 섭취 급원 음식 및 섭취 양상

연미영(Mi Yong Yon),이윤나(Yoon Na Lee),김도희(Do Hee Kim),이지연(Jee Yeon Lee),고은미(Eun Mi Koh),남은정(Eun Jeong Nam),신혜형(Hye Hyung Shin),강백원(Baeg Won Kang),김종욱(Jong Wook Kim),허석(Seok Heo),조해영(Hea Young Cho),김초일(C) 대한지역사회영양학회 2011 대한지역사회영양학회지 Vol.16 No.4

We attempted to define the sources of sodium intake for the Korean population at prepared dish level to provide a basis for developing sustainable nutrition policies and feasible programs for sodium intake reduction. Dietary intake data from 2008 and 2009 Korea National Health and Nutrition Examination Survey was used in the analysis for sodium intake sources. Sodium intake from individual dish consumed by each subject was calculated and used in delineating major sodium sources at dish and dish group level for sub-populations of different sex and age. Also, sodium intake was compared between eaters and non-eaters of some specific dish groups with considerable contribution to total sodium intake. The number of subjects included in the analysis was 18,022 and mean sodium intake was 4,600 mg/capita/day. Major sources of sodium intake at dish group level were in the following order: kimchi (1125 mg, 24.5%), noodles (572 mg, 12.4%), soups (488 mg, 10.6%), stews (399 mg, 8.7%), and cooked rice (284 mg, 6.2%). The magnitude of contribution to total sodium intake by soups and stews was different by age group. Sodium intake difference between eaters and non-eaters was much larger for kimchi group (2,343 mg for male, 1,452 mg for female) than for soups or stews. Interaction between consumption of aforementioned specific dish groups and age was highly significant (p < 0.0005) for both sexes. This study revealed an importance of having not only the control over sodium content of foods/dishes, but also the customized approach for different groups of population to accomplish an appreciable reduction in sodium intake. (Korean J Community Nutr 16(4) : 473~487, 2011)