Assessment of the Dieticians' Attitudes about Functional Foods and Their Needs for Training

Cha, Myeong-Hwa,Park, Jyung-Rewng,Choi, Jyung-Hwa The Korean Society of Food Science and Nutrition 2005 Preventive Nutrition and Food Science Vol.10 No.3

The object of this study was to examine attitudes and knowledge of Korean dieticians about functional foods. We investigated their perceived knowledge and their attitudes regarding risks versus benefits, and recommendation about the use of functional foods; as well as their frequency of personal use, and the educational supports and training needs of dieticians. We developed a questionnaire to assess the dieticians' attitudes related to functional foods. This questionnaire was used for characterizing functional food-related attitudes on the basis of factor and reliability analysis in the following study. The questionnaires were distributed to 802 practicing dieticians working in Daegu and Gyeongsangbukdo. A total of 244 respondents (mean age $34\pm5.7$ years) returned the completed questionnaires through online surveys. Descriptive statistics and ANOV A were used to analyze data. Fewer than $2\%$ of dieticians claimed themselves to be knowledgeable about functional foods, more than $79\%$ consumed functional foods more than once a week, and $88\%$ of dieticians expressed an interest in receiving training about functional foods. Dieticians had favorable attitudes about the rewards from functional foods but were not confident about the safety and usage recommedation of these foods. The level of knowledge and educational support at their universities about functional foods affected the dieticians' attitudes regarding the rewards from and recommendation about the use of functional foods. These results suggest a need for additional educational opportunities to facilitate a better understanding of the risks and benefits of functional foods and their proper usage. Dietetics professionals must adapt to changes in health practices through effective educational programs integrating sufficient knowledge about functional foods.

우리나라 일부지역 연령대별 건강기능식품 이용 실태

정혜경 ( Hye Kyung Chung ),이해영 ( Hae Young Lee ) 대한영양사협회 2011 대한영양사협회 학술지 Vol.17 No.2

The purpose of this study was to investigate the consumption of health functional foods according to age group. We surveyed 300 subjects with quota sampling aged 10 to 50 and over. The rate of consumption of health functional foods by users was substantial (52.7%). Consumers of health functional foods showed higher scores for interest in health (3.97 vs 3.49, P<0.001) and knowledge of health functional foods (3.79 vs 3.30, P<0.001) than non-consumers of health functional foods. Regarding consumers of health functional foods, the number (P<0.01) and types (P<0.05) of health functional foods, reasons for taking (P<0.05), motivations for buying (P<0.05), periods of taking (P<0.001), cost per month (P<0.01), observance of instruction (P<0.01), and effectiveness (P<0.01) were significantly different according to age group. For non-consumers of health functional foods, reasons for not-taking (P<0.01) and types of health functional foods to be planned (P<0.001) were different according to age group. For consumers and non-consumers, problems (P<0.01) and improvements (P<0.001) for health functional foods showed significant differences according to age group. The majority of subjects (85.4%) answered that heath functional foods had no side-effects. Reported side effects were inappetence (6.6%), constipation (2.6%), and headache (2.0%). In conclusion, differentiated strategies and specialized education programs according to age group might be needed for promoting adequate consumption and preventing side-effects of health functional foods.

안경사의 건강기능식품에 관한 섭취실태와 인식 연구

오은지,김세미,최문성 한국안광학회 2019 한국안광학회지 Vol.24 No.4

Purpose: This study aimed to provide basic data on the consumption of general and ocular health functional foods by optometrists by identifying general and ocular health functional foods, the characteristics of optometrists, and analyzing their recognition. Method: A survey of 103 optometrists was conducted by visiting opticians located in the Seoul metropolitan area. General health functional foods were reclassified into 16 of the 37 groups currently prescribed as proclaimed health functional foods, and ocular health function foods were divided into five groups, which are defined as individually recognized health functional foods. The actual consumption of general and ocular health functional foods according to the general characteristics general characteristics of optometrist was evaluated using frequency analysis. The recognition of health functional foods was analyzed using the t-test and one-way analysis of variance. Results: The number of optometrists who ate general and ocular health functional foods were 71 and 27, respectively. The most commonly consumed general and ocular health functional foods were nutritional supplements (84.5%) and lutein-containing products (66.7%). In optometrists, the recognition of ocular health functional foods was lower than that of general health functional foods. Consumption of general health functional foods was only important on working days (p≤.05), Consumption of ocular health functional foods was related to age (p≤.05), regular holiday (p≤.05), and years of practice (p≤.05). Conclusions: In this study, we confirmed the need to remind optometrists of health functional foods. This will provide the basis for correct selection and healthy consumption of general and ocular health functional foods. 목적: 본 연구는 안경사의 일반 및 안구 관련 건강기능식품 섭취실태를 파악하고 그에 따른 인식을 분석하여 안 경사의 건강기능식품에 관한 기초자료를 제공하고자 한다. 방법: 수도권 지역에 위치한 안경원을 방문하여 안경사 103명을 대상으로 설문조사를 실시하였으며, 일반 건강기능식품의 분류는 현재 식약처에서 고시 원료로 규정된 37개 항목을 16개 그룹으로 재분류하였으며, 안구 관련 건강기능식품의 분류는 개별인정 원료로 규정된 5개 그룹으로 분 류하였다. 안경사의 일반적 특성에 따른 일반 및 안구 관련 건강기능식품 섭취실태는 빈도분석(frequency analysis)을 실시하였으며, 건강기능식품의 인식 조사는 t-test, one-way ANOVA를 실시하였다. 결과: 일반 및 안구 관련 건강기 능식품을 섭취한 안경사는 각각 71명, 27명으로 섭취한 일반 및 안구 관련 건강기능식품의 종류는 각각 영양보충제 가 84.5%, 루테인 함유 제품이 66.7%로 가장 높게 나타났다. 안경사의 건강기능식품 인식은 일반 건강기능식품에 비 해 안구 관련 건강기능식품의 인식이 현저히 낮은 것으로 나타났다. 일반 건강기능식품은 일반적 특성 중 평균 근무 일수(p ≤ .05)에서 유일하게 유의하였으며, 안구 관련 건강기능식품은 연령(p ≤ .05), 정기휴일(p ≤ .05), 경력(p ≤ .05)에서 통계적으로 유의한 상관관계가 있는 것으로 나타났다. 결론: 본 연구에서는 섭취실태 및 인식 분석을 통하여 안경사의 건강기능식품에 대한 인식을 상기시킬 필요성을 확인하였으며 일반 및 안구 관련 건강기능식품에 대한 기초 자료로의 의의를 가질 것으로 사료된다.

초등학생의 건강기능식품 및 한약 복용 실태에 대한 연구

김미기,정지호,안재선,임정훈,안민섭,박진수,이해자,박은정,Kim, Mi-Ki,Jung, Ji-Ho,Ahn, Jae-Sun,Yim, Jung-Hoon,An, Min-Seop,Park, Jin-Su,Lee, Hai-Ja,Park, Eun-Jung 대한한방소아과학회 2009 대한한방소아과학회지 Vol.23 No.3

Objectives The purpose of this study is to get the basic information from patients how much they understood about their medication and also to know whether patients are making reasonable drug choice between Health Functional Foods and Herbal medicine. Methods 500 questionnaires were handed out to the parents of students in two elementary schools located in OO, Junlabukdo province. 421 questionnaires were completed to be evaluated. Results Among 421 subjects, 53.0% were female, and 47.0% were male. The percentages of the subjects consuming Health Functional Foods and herbal medicine were67.7% and 67.8%, respectively. Among those people who consumed Health Functional Food, 44.1% were using nutritional supplements, red ginseng or ginseng products (26.9%), chlorella products (11.5%), and plum extract products (7.7%). As for the reason to consume Health Functional Foods were varied, but 'in order to be healthy, although currently displaying no illness.'(43.0%) were the most responses among the given choices. On the other hand, the reason for consuming herbal medicine was 'In order to grow taller'(26.1%), 'In order to cure weak physical state frequently displaying common illnesses',(25.9%), and 'In order to cure diseases.'(23.3%). For the questions about effectiveness after consumption,the 69.9% subjects said that it seemed to be effected, and that % was slightly higher than that of subjects with consuming Health Functional Foods(64.4%). For question concerning preferences between Health Functional Foods and herbal medicine, 57.5% chose herbal medicine, and this percentage was higher than that of Health Functional Foods(42.5%).As for the reasons of additional consumption of the Health Functional Foods, subject answered as 'Easy to consume.'(41,6%), which was the most common among the subjects consuming Health Functional Foods. On other hand, the subjects of herbal medicine answered as that herbal medicine is 'more effective'(45.7%), and 'more trustworthy in preventing side-effects.'(40.3%). After consumption of the herbal medication, only 3.9% of the subjects consuming either Health Functional Foods or herbal medicine had side-effects. The most common side-effects were 'dermal reaction' which is normally caused by Health Functional Foods and 'indigestion' problems caused by herbal consumption. Conclusions According to the 421 subjects those involved in study, the percentages of consuming Health Functional Foods(67.7%) and herbal medicine(67.8%) were similar. The most commonly consumed products were a type of Health Functional Foods which were the nutrition-supplying products. Ginseng or red ginseng products were the next commonly used products. Health Functional Foods were commonly consumed for preventing illness and maintaining health rather than any other purpose. In contrary, herbal medicines were more commonly consumed for purposes such as for growth or treating certain type of disease. As a result of consumption, more than half of both subject replied as 'satisfied'. As for the side effects, dermal reaction was the most common problem for those with consuming Health Functional Foods, while indigestion was the most common side effect from the subjects with consuming herbal medicine.

기능성식품의 구매 및 섭취 실태와 아로니아 첨가식품 개발에 대한 소비자의 인식

박민규(Park, Minkyu),주신윤(Ju, Shinyun),허남주(Heo, Namjoo),이홍미(Lee, Hongmie) 충북대학교 생활과학연구소 2020 생활과학연구논총 Vol.24 No.2

This study was conducted to provide the basic information in order to develop the aronia added functional foods by determining the consumers’s needs and status of consuming functional foods and those with aronia. The subjects were 43 men and 142 women over 20 years of age who had regular income residing Seoul and Gyeonggi area. The information were obtained by using self-administered questionnaire and data were analysed by SPSS 25.0. The proportion of the subjects who had experienced eating aronia and aronia added foods were only 64.9% and 35.1%, suggesting insufficient supply to market yet as of 2019. The subjects evaluated the importance of 8 factors when they purchase the functional foods; physiological active function and easiness to consume the highest (4.19, respectively); patent or certification (4.03), price (3.79), recommendation (3.65), brand (3.61), advertisement or broadcasting (2.75), and design (2.64). More over, ‘physiological function’ was evaluated higher by women, by those graduated with food and nutrition major, by those with more concern of their own health and by those who buy functional foods for their own or family members’ health; ‘the easiness to consume’ by the subjects who had experience of purchasing functional foods; ‘price’ by younger subjects under 30 years of age; ‘brand’ by those with experience of buying the functional foods than by their counterparts, respectively (p<0.05). The most answered reason for dissatisfaction with the foods with aronia was ‘unsatisfactory taste’ (52.4%) and followed by ‘unsatisfactory effectiveness’ (33.3%) and the most wanted type of foods with aronia was beverage (41.8%) followed by jam (26.9%), jelly (11.5%), bakery (10.4%), and sauce such as gochujang (7.1%), which should be reflected in developing new functional foods with aronia.

충북지역 일부 학교 영양(교)사의 건강기능식품에 대한 인식 및 교육 요구

황미숙 ( Mi Sook Hwang ),주지형 ( Ji Hyeung Ju ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.3

We investigated perception and educational demand for health functional foods among nutrition teachers and dietitians working in schools. The subjects were 229 nutrition teachers (57.2%) and dietitians (42.7%) working in Chungbuk elementary, middle and high schools. Approximately 67% of the subjects had experience consuming health functional foods. Most of the subjects did not have experience with the side effects after consuming health functional foods. Subjects who were unaware of the legal specifications, classification, and labeling standards for health functional foods (78-91.2%) were much more common than those who were aware of those issues. Most of the subjects perceived health functional foods as a food (45.0%) or as a product between a food and a medicine (44.5%). The subjects recommended themselves (43.1%) or medical doctors/pharmacists (40.8%) as consultation/education specialists for health functional foods. Approximately 66% of the subjects had experience conducting nutritional consultation/education in their schools, but only 3.2% had experience with health functional foods. Only 17.8% of the subjects had experience receiving education on health functional foods. Most subjects (88.2%) demanded education on health functional foods for themselves. The results suggest that an effective education is needed for nutrition teachers and dietitians working in schools for them to play an active role in educating students and their parents about health functional foods in the near future.

A study of consumers’ perceptions and prediction of consumption patterns for generic health functional foods

Nam E Kang,Ju Hyeon Kim,Yeon Kyoung Lee,Hye Young Lee,Woo Kyoung Kim 한국영양학회 2011 Nutrition Research and Practice Vol.5 No.4

The Korea Food and Drug Administration (KFDA) revised the Health Functional Food Act in 2008 and extended the form of health functional foods to general food types. Therefore, this study was performed to investigate consumers’ perceptions of the expanded form of health functional food and to predict consumption patterns. For this study, 1,006 male and female adults aged 19 years and older were selected nationwide by multi-stage stratified random sampling and were surveyed in 1:1 interviews. The questionnaire survey was conducted by Korea Gallup. The subjects consisted of 497 (49.4%) males and 509 (50.6%) females. About 57.9% of the subjects recognized the KFDA's permission procedures for health functional foods. Regarding the health functional foods that the subjects had consumed, red ginseng products were the highest (45.3%), followed by nutritional supplements (34.9%), ginseng products (27.9%), lactobacillus-containing products (21.0%), aloe products (20.3%), and Japanese apricot extract products (18.4%). Opinions on expanding the form of health functional foods to general food types scored 4.7 points on a 7-point scale, showing positive responses. In terms of the effects of medicine-type health functional foods versus generic health functional foods, the highest response was ‘same effects if the same ingredients are contained’ at a rate of 34.7%. For intake frequency by food type, the response of ‘daily consistent intake’ was 31.7% for capsules, tablets, and pills, and 21.7% for extracts. For general food types, ‘daily consistent intake’ was 44.5% for rice and 22.8% for beverages, which were higher rates than those for medicine types. From the above results, consumers had positive opinions of the expansion of health functional foods to generic forms but are not expected to maintain accurate intake frequencies or amounts. Thus, continuous promotion and education are needed for proper intake of generic health functional foods.

A study of consumers' perceptions and prediction of consumption patterns for generic health functional foods

Kang, Nam-E,Kim, Ju-Hyeon,Lee, Yeon-Kyoung,Lee, Hye-Young,Kim, Woo-Kyoung The Korean Nutrition Society 2011 Nutrition Research and Practice Vol. No.

The Korea Food and Drug Administration (KFDA) revised the Health Functional Food Act in 2008 and extended the form of health functional foods to general food types. Therefore, this study was performed to investigate consumers' perceptions of the expanded form of health functional food and to predict consumption patterns. For this study, 1,006 male and female adults aged 19 years and older were selected nationwide by multi-stage stratified random sampling and were surveyed in 1:1 interviews. The questionnaire survey was conducted by Korea Gallup. The subjects consisted of 497 (49.4%) males and 509 (50.6%) females. About 57.9% of the subjects recognized the KFDA's permission procedures for health functional foods. Regarding the health functional foods that the subjects had consumed, red ginseng products were the highest (45.3%), followed by nutritional supplements (34.9%), ginseng products (27.9%), lactobacillus-containing products (21.0%), aloe products (20.3%), and Japanese apricot extract products (18.4%). Opinions on expanding the form of health functional foods to general food types scored 4.7 points on a 7-point scale, showing positive responses. In terms of the effects of medicine-type health functional foods versus generic health functional foods, the highest response was 'same effects if the same ingredients are contained' at a rate of 34.7%. For intake frequency by food type, the response of 'daily consistent intake' was 31.7% for capsules, tablets, and pills, and 21.7% for extracts. For general food types, 'daily consistent intake' was 44.5% for rice and 22.8% for beverages, which were higher rates than those for medicine types. From the above results, consumers had positive opinions of the expansion of health functional foods to generic forms but are not expected to maintain accurate intake frequencies or amounts. Thus, continuous promotion and education are needed for proper intake of generic health functional foods.

우리나라 중학생들의 건강기능식품 섭취 실태 및스트레스 인지 수준에 미치는 영향

김민정,김지연,박희정 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.1

Functional foods for health are often consumed among adolescents. To investigate functional food usage, this study surveyed 326 students aged 14-16. 56.3% of the subjects answered that they were interested in health. More than 76% of the subjects thought themselves to be very healthy. Users of functional foods made up 56.7%, and among all types of functional food, probiotic supplements were taken most frequently, followed by nutritional supplements>red ginseng products>enzyme containing products. Most users of functional food got the information on functional food through family (71.3%). 50.3% of users experienced the effectiveness of the functional food when they supplemented. After use, repurchase intent was 58.1%. In order to investigate the relationship between academic stress and functional food usage, groups were classified as stressful (n=124), intermediate (n=122), and low stress (n=84) according to self-perception about stress. There was no significant difference in the intake of functional foods according to academic stress. However, in the intermediate stress group, academic stress index was improved in the users of functional foods. In conclusion, the results of this study can be used to develop functional foods in the future, possibly helping to prepare nutrition education materials, reducing academic stress among adolescents with middle stress.

두 가지 이상 기능성원료를 복합하여 함유하고 있는 건강기능식품의 안전 관리 방안

김지연,권오란 한국식품위생안전성학회 2012 한국식품위생안전성학회지 Vol.27 No.4

In this study, we analyzed the database for items reported to Korea Food and Drug Administration as for manufactured health/functional food during 2010. There were 183 health functional food products manufactured in domestic having over 2 functional ingredients (hereinafter, combinational health functional food) among total 7319 products. Among 183 products, there were 177 products having over two kinds of functional ingredient and 6products were over 3 ingredients. The most commonly used functional ingredients in the combinational health functional food were Garcinia cambogia extracts which were used in 41 products, Octacosanol and Saw Palmetto extract. When we searched the safety information for the pair of ingredients used in combinational health functional food using several database, there were no reports for safety concern. However, as there are still safety concerns when intake various functional ingredients at once, we suggested to enforce the reporting system of adverse event in order to strength safety management of health functional food. With these complement, the safety management of health functional food might be achieved including a combinational products.