학부모의 정보요구도에 기초한 식품첨가물 위해정보전달 스마트폰 애플리케이션의 개발

김선아,김예지,김지선,김정원 한국식품위생안전성학회 2015 한국식품위생안전성학회지 Vol.30 No.2

The purpose of this study was to investigate the perception and information needs about food additives from the parents of elementary school children, and to develop a smartphone application (App) providing information about food additives, and finally to assess its educational effects. A survey was conducted in April 2013 by using a self-administered questionnaire, and total 358 responses were collected from the parents living in Seoul and Gyeonggi province. While purchasing processed foods, parents considered safety (40.5%) as the most important factor, and first checking item except production and expiration dates was origin labelling (35.4%), and chose foods with less food additives(63.1%). Parents recognized food additives as the most dangerous(42.7%), and 75.1% responded the level of danger as ‘very dangerous’. However, 82.4% of parents didn’t have experiences to get educations about food additives. Based on their information needs including the safety, legal standards and the foods containing food additives. a smartphone App designated as ‘Catch up Food Additives’ consisting of the definition, safety, food labelling guideline, management, animation about food additives was developed. When the App was exposed to the parents (n=27), their negative perceptions on food additives were improved significantly. These results showed that providing information and education about food additives using smartphone App was very fast and effective for the promotion of risk communication on food additives with the parents.

어린이와 학부모의 식품첨가물에 대한 인식 및 정보요구도 추이 분석: 2008~2013 식품첨가물 섭취 안전성 평가 연구 결과를 중심으로

김선아 ( Sun A Kim ),김지선 ( Ji Sun Kim ),고정미 ( Joung Mi Ko ),김정원 ( Jeong Weon Kim ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.3

This study was performed in order to grasp the trends of elementary school children and their parents on their purchasing behavior of processed foods, awareness of food additives and its education experience by analyzing the safety assessment reports of food additives in 2008~2013. The most important factor in purchasing processed foods was safety in both groups followed by nutrition in parents and taste in children, respectively. While purchasing foods, the first item that is checked has been shifted from food additives to the origin of the products. Parents still perceived food additives as the most hazardous factor for food safety; however, recently, children began to regard microbial contaminants as being most hazardous, which is regarded as a desirable educational effect. The most concerned food additives were preservatives, synthetic seasoning and colorants in both groups. However, the awareness level on food additives still remained low as 3.0~3.1/5.0 for parents and 2.4~2.9/5.0 for children. Educational experience on food additives increased in children from 12% in 2008 to 25% in 2013; however, it decreased in parents from 23% in 2008 to 15% in 2013. Information needs for food additives by education and promotion were very high both in parents (4.2~4.5) and children (3.8~4.1). Both groups had an interest in the safety, legal standards of food additives, and foods with food additives, in order. The most reliable resource institutions on food additives were university/research institute and hospital for parents, but, hospital and government for children. The preferred media on food additives were TV and the internet for parents, and school newsletter and TV for children. Overall, the above results demonstrated that the perceptions on food additives did not change much with parents during the last 6 years; however, children`s perceptions began to show improvement with the increase of educational experience. Hence, the government needs to make efforts to increase the trust level of consumers by developing educational tools and providing educational experiences including mass media for the promotion of risk communication on food additives.

식품첨가물에 대한 초등교사와 영양교사의 인식 비교

김정원,이은주 한국식품위생안전성학회 2016 한국식품위생안전성학회지 Vol.31 No.2

Literacy on food additives of elementary school teachers(ET) and nutrition teachers(NT) could be influential factor on safe dietary education for school children. Therefore, the perceptions and information needs on food additives were surveyed from 351 elementary school teachers and nutrition teachers in metropolitan area of Korea, and the basic data for the promotion of risk communication on food additives among them were obtained. Compared to ET who consider ‘taste’(39.1%) as the most important factor while purchasing food, NT considered ‘safety’(68.1%) first(<0.001). Among the food labelling items, the level of understanding on food additives was the lowest both in ET(3.53) and NT(4.17), and NT showed better levels of understanding overall on food labels. Both ET and NT regarded hazardous factors of food as environmental pollutants, foodborne pathogens, and food additives in order, and tended to select ‘no additives’ or ‘no artificial color’ products while purchasing processed food. Although NT answered that they know all food additives had been passed the evaluation of safety and effectiveness tests(100%) and have standards of use(81.9%), majority of them(87.5%) believed the consumption of food additives are harmful on human health. ET(75.2%) also regarded food additives as dangerous materials. Above results suggested the necessity of proper and enough risk communication for both ET and NT. Both ET and NT wanted to have information on the safety or hazard of food additives. Most preferred media to get the information on food additives was TV(3.80) among ET and lecture(3.65) among NT. ET and NT trusted hospital, research institution/universities or the personnels working in these institutions as the provider of information on food additives. The result that the trust levels of ET and NT on government were relative low suggested the weakness of risk communication in Korean government. Although ET and NT answered that they do not trust mass media, their behaviors were affected by them such as reading food labels in ET(39.4%) and reducing the consumption of food additives in NT(50%). They also indicated mass media’s problem of sensitive approach on food additives and asked the urgent reaction of government by providing sound information through experts on food additives. Above results revealed that ET and NT have different perceptions and information needs on food additives, therefore, proper risk communication should be provided for them to serve as dietary educators for elementary school children.

다소비 식품의 식품첨가물 사용 실태조사

서계원,양용식,조배식,강경리,김종필,박종태,김은선 한국식품위생안전성학회 2008 한국식품위생안전성학회지 Vol.23 No.2

We conducted this analysis to make consumers have useful information about consumed foods on the market by investigating the additives contained in food. Korean food additive code (2007) allowed 634 kinds of food additives to be used in domestic products. The food additives consisted of 426 kinds of synthetic additives, 201 kinds of natural additives and 7 kinds of mixture additives. We purchased total 117 kinds of samples; 94 items including sorts of nuts, vegetables and dried fishery products from local markets and discount marts, and 23 kinds of traditional liquors from March to November, 2007, and we researched for various food additives like artificial sweetener, tar pigments and sulfur dioxide. We detected 11.5 to 4,452.3 mg/kg of sulfur dioxide in 18 out of 94 samples except liquors, finding out some artificial sweetener of sodium saccharin in 2 out of 23 liquors, however, no tar pigments were detected from all of the samples. We found out that 2 cases of shredded jujube from china (2476.6 and 4,452.3 mg/kg) proved to exceed regulatory guidance (2000 mg/kg) in sulfur dioxide. Also, we found out that one dried cherry tomato from china contained 88.9 mg/kg and one domestic dried pumpkin 1653.7 mg/kg of sulfur dioxide which should not be detected in vegetables. In traditional liquors, 2 items out of all samples contained 0.4 and 11.1 mg/kg of sodium saccharin which is strictly prohibited to use in liquors. We conducted this analysis to make consumers have useful information about consumed foods on the market by investigating the additives contained in food. Korean food additive code (2007) allowed 634 kinds of food additives to be used in domestic products. The food additives consisted of 426 kinds of synthetic additives, 201 kinds of natural additives and 7 kinds of mixture additives. We purchased total 117 kinds of samples; 94 items including sorts of nuts, vegetables and dried fishery products from local markets and discount marts, and 23 kinds of traditional liquors from March to November, 2007, and we researched for various food additives like artificial sweetener, tar pigments and sulfur dioxide. We detected 11.5 to 4,452.3 mg/kg of sulfur dioxide in 18 out of 94 samples except liquors, finding out some artificial sweetener of sodium saccharin in 2 out of 23 liquors, however, no tar pigments were detected from all of the samples. We found out that 2 cases of shredded jujube from china (2476.6 and 4,452.3 mg/kg) proved to exceed regulatory guidance (2000 mg/kg) in sulfur dioxide. Also, we found out that one dried cherry tomato from china contained 88.9 mg/kg and one domestic dried pumpkin 1653.7 mg/kg of sulfur dioxide which should not be detected in vegetables. In traditional liquors, 2 items out of all samples contained 0.4 and 11.1 mg/kg of sodium saccharin which is strictly prohibited to use in liquors.

식품첨가물에 대한 초등학생들의 인식 개선을 위한 교육 프로그램 개발

안수린,신재욱,이정숙,황효정 한국영양학회 2024 Journal of Nutrition and Health Vol.57 No.4

Purpose: This study aimed to develop a four-hour food additive education program for elementary school students to provide them with accurate information on food additives. Methods: A survey was conducted among 133 elementary school students living in Gyeonggi Province to identify the level of food additive awareness. A four-hour food additive education program and educational materials (PPT, activity sheets, and teacher guidelines) were developed based on the results of the food additive awareness survey. The developed educational programs were based on the Theoretical Model of Stages of Behavior Change. An elementary school nutrition teacher conducted a pilot education for 83 elementary school students to evaluate the feasibility of the developed education program. A survey was conducted to evaluate the effectiveness and satisfaction of the pilot education program. Results: The results of the Food Additive Awareness Survey showed that only 42.1% of people were aware of food additives; 46.3% wanted to know more about food additives, and 54.3% required food additive education. Food coloring (44.7%) and artificial sweeteners (18.7%) were the most common food additives of interest. What they wanted to know about food additives was the safety of food additives (36.8%) and the role and function of food additives (20.3%). After the pilot training on food additives, the level of awareness of food additives was improved significantly, and the percentage of participants who recognized the need for food additive education and promotion increased. According to the satisfaction survey of the food additives education, the interest, understanding, real-life application, learning method, and content amount were approximately 90%. Conclusion: The educational program developed through this study will change the negative perceptions of food additives in elementary school students to a positive one. It will do so by helping nutrition educators educate students on this important subject.

식품첨가물에 대한 대학생의 인식과 실천 행동 및 정보 획득 행동 분석

김효정(Hyochung Kim),김미라(Meera Kim) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.5

The purpose of this study was to investigate the levels of recognition, practice and information acquisition behaviors regarding food additives of university students for development of educational programs. The data were collected from 283 students in the Yeungnam region through a self-administered questionnaire. The level of concern about food additives was intermediate. The level of checking labels for food additives when buying processed foods was not high. The main reason for not checking labels for food additives was “Buying the special brand products repeatedly”. In the factor analysis for perception of food additives, three factors were categorized; effect of food additives on human health, administration and regulation of food additives, and necessity of food additives. According to regression analyses, grade, concern about food additives and perception of amount of food additives had significant effects on human health. The significant variables for administration and regulation of food additives were gender, grade, major, monthly allowance and concern about food additives. In addition, major was a significant variable for the necessity of food additives. Many respondents did not reduce intake of food additives; males did less than females. Most respondents answered they did not acquire sufficient information about food additives. Regarding needs for information content on food additives, respondents wanted information about safety of food additives the most, followed by items of labels for food additives, and ways to reduce intake of food additives.

학부모를 위한 식품첨가물 Risk Communication 책자 및 동영상 개발

박은정,김정원 한국실과교육학회 2010 한국실과교육학회지 Vol.23 No.2

The purpose of this study was to develop educational materials that can inform correct information on food additives to the parents of elementary students. To diagnose the current status on parents' perception and information needs on food additives, a survey was conducted from 1,200 parents who lived in 9 districts of Seoul, Kyunggi, Chungchong, Kyungsang, and Gangwon provinces. The results of the survey showed that the parents did not have enough information, and concerned about the safety of food additives most. Based on the results, a book named by ‘Smart Mom Just know Food Additives' and a CD titled by "Food additives, the accused" were developed. The contents of the book included 4 main reasons of using food additives, smart recipes (recipe for pickled Japanese apricot and a beef jerky), Mrs. Amana and Dr Smart, a health stone bridge, food additives inside food, quiz, expert columns on proper intake of food additives, Health food life, a guide of Smart Mom’s food additives, useful web sites, etc. The story of CD consisted of why food additives are accused, the trials in court to provide correct information on food additives, and a sentence by a judge for desirable dietary life, and the CD was developed by actual image and 3D-computer graphics. When the developed materials were applied to the parents, positive responses including correct understanding on food additives were observed (66.9% on booklet and 76.8% on CD). Also 81.8% of the parents was satisfied with the pictures and design of the book, and 65.7% with the appropriateness of the character and story of the CD. Above results showed that the materials developed in this study could inform knowledge on food additives, food safety and increase the awareness and the right attitude about food additives to parents. Therefore, the book and CD could be utilized as educational tools for the parents of elementary students to have proper awareness on food additives. 이 연구는 초등학생 학부모를 대상으로 식품첨가물에 대한 인식 및 정보요구도를 파악하여 식품첨가물에 대한 올바른 정보를 전달할 수 있는 교육매체를 개발하고자 하였다. 식품첨가물에 대한 인식을 알아보기 위해 2009년 5월 서울 및 경기도, 충청도, 전라도, 경상도, 강원도 등의 9개 지역 1,200여명을 대상으로 설문조사를 실시하였다. 설문조사 결과 학부모들은 식품첨가물에 대해 잘 모르고 있었고, 식품첨가물의 안전성을 가장 궁금해 하여, 교육홍보의 필요성을 확인할 수 있었다. 설문결과를 바탕으로 ‘Smart Mom 식품첨가물 바로 알기’ 책자와 ‘식품첨가물 고소사건’이라는 3D 동영상을 개발하였다. 책자의 내용으로는 식품첨가물 존재의 이유 4가지, 스마트 레시피(매실 장아찌와 육포 만들기), 어머나 여사와 스마트 박사, 건강돌다리, 식품 속의 식품첨가물, 퀴즈, 전문가 칼럼(바람직한 식품첨가물 섭취방안)을 담았고, 건강식생활가이드, 스마트맘의 식품첨가물 길잡이, 막연한 공포 부추기는 TV, 스마트맘에게 주는 메시지, 스마트 검색창, 알아두면 유용한 사이트 등의 내용을 담았다. 동영상의 내용으로는 한 학부모가 자녀의 알레르기 원인이 식품첨가물이 원인이라고 생각하여 식품첨가물을 고소하게 되고, 법정에서 학부모와 식품첨가물 캐릭터들이 변론을 하면서 식품첨가물에 대한 이해의 폭을 넓히고 올바른 식생활을 할 수 있도록 안내하는 과정으로 구성되었으며, 실사와 컴퓨터 그래픽을 합성한 6분 길이의 고급 3D 동영상으로 제작되었다. 개발된 매체를 시범 적용한 결과 학부모들의 식품첨가물에 대한 올바른 이해에 도움이 되었다는 긍정적인 응답(책자-86.9%, 동영상-76.8%)을 얻었으며 책자의 모양, 그림, 디자인의 적절성 81.8%와 동영상의 인물이나 상황의 적절성 65.7%에서도 긍정적인 평가를 받아 학부모들에게 식품첨가물에 대한 올바른 지식 전달을 하고 식품에 대한 안전성에 대한 의식을 높이며 식품첨가물에 대한 바른 태도를 갖게 하는데 기여함을 확인하였다. 따라서 본 책자와 동영상은 학부모들에게 식품첨가물에 대한 올바른 인식을 갖게 하는 교육매체로 적극 활용될 수 있을 것이다.

EU의 식품첨가물규범체계를 통해 본 식품안전정책

김두수(Kim, Doo Su) 한국국제경제법학회 2013 국제경제법연구 Vol.11 No.3

국제사회는 1995년 1월 1일 WTO가 출범하여 ‘통상자유화’가 원칙적으로 적용되면서 먹을거리의 안전성확보(식품안전정책)에는 사실상 비상이 걸린 상황이다. 통상무역에서 소위 사전예방조치는 극히 제한적으로만 사용할 수 있게 되었다. 이러한 통상자유화의 시기에 맞물려 공동시장체제를 갖춘 EU도 먹을거리의 안전성확보가 불안하였다. 1997년 영국에서의 광우병(BSE) 위기가 그 시발점이 되었고, 역내 ‘상품의 자유이동’을 보장하고 있으나, ‘식품법’ 영역에서는 규제완화가 아니라 오히려 규제를 더욱 강화하고 있는 실정이다. 그런데 광의로서의 식품첨가물은 식품 본래의 구성성분이 아닌 것으로서 기술적인 목적을 달성하기 위해 의도적으로 식품에 첨가되거나 혼입되는 물질로서 일반적으로 식품의 ‘제조·유통·보존’에 있어서 ‘뚜렷한 사용목적’을 가지고 식품에 첨가되는 화학물질을 말한다. 정상적인 식품첨가물은 식품의 ‘제조·유통·보존’ 등 과정에서 보통 ‘소량’으로 사용되는 것이 일반적이며, ‘공중보건’에 유해한 물질이나 식품위생법에 위반되는 일체의 물질은 제외하고 있다. 본문에서 살펴본 바와 같이 공동시장체제를 갖춘 EU는 유럽 내에서의 식품안전성을 확보하기 위하여 식품첨가물에 관한 E-number를 사용하는 등 “식품첨가물에 관한 통합규칙”을 제정하고, “승인된 식품첨가물 재평가프로그램규칙” 등의 법령을 마련하여 규제하고 있다. 특히 승인된 식품첨가물의 재평가를 위한 체계적인 일정을 통한 관리를 통해 역내에서의 먹을거리의 안전성 확보에 심혈을 기울이고 있다. 이는 식품위기가 발생했을 경우에 이에 대한 사후적 해결책을 강구하는 방식에서 벗어나 ‘사전에’ 보다 체계적으로 EU 역내 식품첨가물의 안전성을 관리한다는 데에 큰 의미가 있다. 우리나라도 식품첨가물을 엄격하게 관리하고, 식품첨가물의 안전성에 대한 인식을 제고하며, 새로운 과학적 또는 기술적 발전이 반영된 재평가프로그램을 마련하여 자체적인 먹을거리의 안전성 확보(식품안전정책)에 힘을 기울여야 할 것이다. 식품첨가물을 위시한 식품사고가 발생할 때마다 거론되는 ‘사전조치’의 필요성을 재고하여 식품첨가물에 대하여 보다 체계적으로 엄격하게 관리해야 할 것이다. Food additives are substances added intentionally to foodstuffs to perform certain technological functions, for example to colour, to sweeten or to help preserve foods. In the European Union(EU) all food additives are identified by an E number. Food additives are always included in the ingredient lists of foods in which they are used. Product labels must identify both the function of the additive in the finished food(e.g. colour, preservative) and the specific substance used either by referring to the appropriate E number or its name. The most common additives to appear on food labels are antioxidants(to prevent deterioration caused by oxidation), colours, emulsifiers, stabilisers, gelling agents and thickeners, preservatives and sweeteners. Under EU legislation, food additives must be authorised before they can be used in foods. Authorisation by risk managers follows a thorough safety assessment carried out by the European Food Safety Authority(EFSA). The EFSA has three main activities in relation to food additives: Evaluating the safety of new food additives or proposed new uses of existing food additives before they can be authorised for use in the EU, Re-evaluating all food additives already permitted for use in the EU before 20 January 2009 and Responding to ad-hoc requests from the European Commission to review certain food additives in the light of new scientific information and/or changing conditions of use. Once authorised, these substances are compiled on an EU list of permitted food additives, which also specifies their conditions of use. They must also comply with approved purity criteria laid down in Regulation 231/2012/EU. In December 2008, existing legislation was consolidated into four simplified regulations covering all so-called food improvement agents(i.e. food additives, food enzymes and flavourings). Regulation 1331/2008/EC introduced a common authorisation procedure for these agents. Regulation 1333/2008/EC on food additives established a Union list of authorised food additives, which was published in full in Regulation 1129/2011/EU. The Korea Republic must also strengthen regulations on food additives, as the EU has done, specially in relation to the reassessment of authorised food additives to prevent food crisis in advance.

신기술이용 식품첨가물 국내 · 외 심사 현황 및 전망

이진규(Jin-Kyu Rhee) 한국식품과학회 2019 식품과학과 산업 Vol.52 No.2

새로운 식품원료 · 첨가물에 대한 산업 활성화를 위한 대표적 사례는 미국의 GRAS 제도이다. GRAS제도의 가장 큰 특징은 FDA의 승인을 반드시 거치지 않더라도 전문 심의위원회(사설)의 검토를 거쳐 안전한 식품으로의 사용이 가능하다고 판단되는 경우 이를 제조 · 판매가 가능한 구조이다. 그러나, 이러한 GRAS 제도는 식품으로의 사용에 따라 발생할 수 있는 모든 책임을 제조사가 가져가는 구조임을 감안할 때, 현실적으로 국내의 식약처 중심의 안전성 심사 및 관리 체계에서는 도입하는데 현실적인 어려움이 있다. 유럽 Novel Food의 경우는 상대적으로 이러한 국내 환경과 유사하므로 유럽 법규 현황에 대한 세부적인 선행 사례 분석이 유의미할 것으로 기대할 수 있다. 전술한 바와 같이 중국의 신식품원료 심사제도는 유럽의 Novel Food 제도와 기본적 철학면에서는 운영에 있어 유사한 부분이 보이나, 자국 내 지정된 시험평가 기관에서 직접 평가한 결과만을 심사 검토의 기준 자료만으로 채택하고 있어 한국 국내 관련 산업의 활성화와 해외로의 진출을 지향하며 작성하게 된 본 지의 취지와 격차가 크다고 분석하였다. 마찬가지로 일본의 사례는 위해성 심사의 주관을 경제산업성이 맡고 있으면서, 경제산업성 산하의 독립행정법인인 제품평가반기술기구(NITE)의 사전심사 기능 부여라는 분권화를 주된 특징으로 채택하고 있어 정부 주도의 한국내 심사제도의 개선을 위해 제도적인 측면에서 참고할 부분의 발굴이 용이치 않다고 사료되었다. 이러한 사유로 유럽과 미국의 현행 법규에 한정하여 비교하면 아래와 같다(표 3). 미국 · 유럽 · 한국의 신규 식품소재의 인허가 심사 체계는 1) 기존 등록된 식품원료 · 첨가물과의 동등 규격 여부에 대한 유권해석, 2) 새로운 식품첨가물인 경우 제품의 안전성심사, 3) 식품 제조 관리 기준에 따른 생산 인허가의 3단계 과정을 거쳐서 진행이 되며, 각국별 기준은 다소 차이가 있어도 기본적인 심사의 절차 및 소요기간은 큰 차이가 없다. 그러나 제조의 과정에 유전자변형미생물 자체 혹은 이를 이용하여 제조된 효소제 등을 사용할 경우, 미국의 GRAS 제도의 경우는 별도의 심사가 아닌 제품의 GRAS 심사의 과정 중에 모두 포함되어 안전성을 심사하는 것과 달리, 유럽 · 한국의 경우는 제품에 대한 안전성 심사 이외에 미생물과 효소제에 대한 별도의 안전성 심사가 선행되어야 한다. 그러나 유럽 Novel Food의 경우는 제조 과정 중 사용되는 유전자변형미생물의 경우 밀폐환경이용(contained use) 여부에 따른 완화된 법규 및 별도의 효소 · 균주의 positive list 제도를 운영하고 있어, 국내와는 실질적으로 새로운 식품첨가물의 산업화를 위한 소요 일정, 비용이 매우 간소화 되어 있음을 확인할 수 있다(Kim, 2014) In the past, food additives were classified and managed as chemical synthetic and natural additives according to the manufacturing process, but it was difficult to confirm the purpose or function of food additives. CODEX, an international standard, classifies food additives according to their practical use, based on scientific evidence on the technical effects of food additives, instead of classifying them as synthetic or natural. Therefore, very recently, the food additive standards in Korea have been completely revised in accordance with these global trends. Currently, the classification system of food additives is divided into 31 uses to specify their functions and purposes instead of manufacturing methods. Newer revision of the legislative framework for defining and expanding the scope of the Act as an enlarged area is required. Competition for preempting new food products based on bio-based technology is very fierce in order to enhance the safety of domestic people and maximize the economic profit of their own countries. In this age of infinite competition, it is very urgent to revise or supplement the current regulations in order to revitalize the domestic food industry and enhance national competitiveness through the development of food additives using new biotechnology. In this report, current laws on domestic food ingredients, food additives and manufacturing methods, and a comparison of domestic and foreign advanced countries’ regulations and countermeasures strategies were reviewed to improve national competitiveness of domestic advanced biotechnology-based food additives industry.

초등학생의 바른 식생활을 위한 식품첨가물 교육매체 개발

김경희,최성희,김정원 한국실과교육학회 2011 한국실과교육학회지 Vol.24 No.2

The purpose of this research was to develop educational materials on food additives for elementary students to improve their perception on food additives and dietary life. Based on a survey and previous researches, educational materials were developed and applied to children as a trial to facilitate risk communication on food additives. The contents and results of this research in detail were as follows. First of all, a survey was conducted from 1,231 elementary children to diagnose the perception and information needs on food additives. The results revealed that most children did not have enough knowledge and demanded the safety information the most due to the fear and lack of education on food additives. Based on the survey results, risk communication materials including a booklet called 'Go! Addy School', an animation named 'Food Additives! Please save ice cream!, and a flash quiz called 'I know what food additives are' were developed by the brainstorming of research team and review of professionals. The contents were focused on sound understanding and delivering safety information on food additives by reflecting the factors of fun and interests in the scenario. When the developed materials were evaluated by applying to about 100 children, majority of them showed a high understanding(94.1%) and satisfaction(78.2%) levels. Therefore, these risk communication materials on food additives for children could be utilized in elementary school to provide balanced information on food additives to elementary students for their healthy and safe dietary life. 본 연구의 목적은 초등학생들을 대상으로 식품첨가물에 대한 위해정보전달(risk communication)을 촉진하여 어린이들이 식품첨가물에 대해 올바른 인식을 갖고 바람직한 식생활을 영위할 수 있도록 정보전달 매체를 개발하는 것이었다. 이를 위해 초등학생 대상 설문조사 및 국내 선행연구 분석에 기초하여 식품첨가물에 대한 소책자, 동영상 및 플래시 퀴즈를 개발하였고 이의 현장 적용을 통해 평가를 실시하였다. 그 연구내용과 결과는 다음과 같았다. 먼저, 식품첨가물 섭취 취약계층인 초등학교 고학년 어린이 1,231명을 대상으로 설문조사를 실시하여 식품첨가물에 대한 인식과 정보 수요도를 파악한 결과, 어린이들은 식품첨가물에 대하 잘 알고 있지 못했으며, 식품첨가물에 대한 교육의 부재 및 불안감으로 식품첨가물의 안전성에 대한 정보를 가장 많이 요구하고 있었다. 이를 기초로 하여 연구진의 brainstorming, 전문가 자문 등을 통해 식품첨가물 안내 소책자인 ‘Go! 애디스쿨, 식품첨가물 바로알기’, 동영상인 ‘식품첨가물아! 아이스크림을 구해줘’, 그리고 플래시 퀴즈인 ‘식품첨가물 바로알기’를 개발하였다. 교육매체의 내용은 식품첨가물 전반에 대한 올바른 이해와 안전성 정보를 어린이들의 눈높이에 맞춰 만화, 게임, 아이스크림 공장에서의 에피소드 등 흥미요소를 반영하여 구성하였다. 개발된 매체들을 초등학생 고학년 100여명을 대상으로 시범 적용하여 그 효과를 평가한 결과, 대다수의 어린이들로부터 내용과 구성에 있어 높은 이해도(94.1%)와 만족도(78.2%)를 보임으로써 그 효과를 입증하였다. 따라서 본 연구에서 개발된 식품첨가물 위해정보전달 매체는 앞으로 초등학생들에게 식품첨가물에 대한 균형 잡힌 정보를 제공해 줄 수 있는 교육홍보 매체로 적극 활용될 수 있을 것이며, 이를 통해 어린이들이 안전하고 바른 식생활을 영위할 수 있도록 체계적인 교육이 이루어져야할 것이다.