The purpose of this study was to analyze existence of active senior and their sodium intake using the 7th Korea National Health and Nutrition Survey. The samples used for this study were 1,336 males and 1,857 females older than age 45. We used the K-means cluster analysis to distinguish the elderly and one-way analysis of variance (ANOVA) to compare the means statistically among the groups. The analysis confirmed the existence of active seniors and showed different characteristics from other clusters. Also, the sodium intake in active seniors varies with other clusters depending on gender, economic status, social participation and health. In conclusion to reduce the unnecessary social cost of health deterioration of the elderly caused by aging, it is desirable to implement a class-specific policy based on the results of this study.

The purpose of this study was to analyze a cohort, age, and time effects on sodium and sodium-calorie intake using the 2007~2017 Korea National Health and Nutrition Examination Survey (KNHANES). For analysis, we have constructed cohort panel data that combine KNHANES data in a time series. The age effect gradually increased from age 45~49 and then decreased afterwards. The time effect showed an increase in average sodium intake until 2010 followed by a subsequent decrease. The cohort effect showed that the sodium intake was the highest for the War of Liberation 1946~1953, and that the younger the latter, the lower the sodium intake. According to a cohort analysis, the younger the generation, the lower the sodium intake compared to the calorie intake, according to the baby boomers. Based on the results of this study, efforts should be made to educate and promote the dieting and providing low-salt meals to reduce sodium intake by generation. An analysis of the health hazards including sodium by generation and age is thought to enable the establishment relevant policies.

The purpose of this study was to derive practical improvement measures for the food traceability system that could improve food reliability and secure food safety. To this, in our survey May-June, 2019, 567 adult males and females were analyzed for recognition and experience of the food traceability system, measures to improve the system, and intention to make additional payments to improve the system. In the case of a food safety accident, 2.54 of 5 points were given on if the food was recalled or not. Approximately 77.4 percent of the respondents had never seen indication of a food traceability system, and approximately 93.8 percent had no access to, or experience with, using the system. Most respondents said that the food traceability system should be applied to items that need to be applied. As the volume of data that is recorded and managed by the government is recognized as high, improvement is needed. Finally, it was analyzed that the company intends to pay an additional 1.34% on average to expand its food traceability system. A more sophisticated cost analysis is needed to apply the improvements proposed to complement the plans that are acceptable to consumers and the industry.

The objective of this study was to analyze labeling improvements and evaluate willingness to pay for health functional foods with a focus on the caution for intake. For this study, we conducted a survey on health functional food intake behavior, confirmation and improvements of cautions for intake. We assessed the willingness to pay for improvement of the caution for intake. Consumers anticipate improved immune function, and fatigue improvement after consumption of health functional foods. They mainly checked the function components related to efficacy and effectiveness, ingredients and their contents, ingestion amount and method, expiry date and best mode of storage, product name, and cautions associated with ingestion of health functional foods. They has been difficulties in obtaining sufficient caution information for intake from the current labeling method. Therefore, it is necessary to improve the labeling of caution for intake. The analysis indicated that about 5.14% of the respondents were willing to pay more if new labeling was introduces. However, there is still controversy over their safety, which is damaging to the consumers. Therefore, by providing consumers with accurate and detailed information on cautions for intake, it can contribute to securing safety and improving the quality of health functional foods.

본 연구는 국민건강영양조사 제6기 자료를 이용하여 한국인의 가공식품 유래 당류 섭취율이 높은 사람의 특성을 분석하고, 당류 섭취율에 영향을 주는 요인에 대해 분석하였다. 이를 위해 군집분석과 일원배치분산분석(ANOVA)을 사용하여 통계적인 차이 유무를 분석하였다. 주요 분석결과는 다음과 같다. 첫째, 군집분석을 활용하여 분석대상자의 당류 섭취율을 5개 집단으로 나누었다. 가장 낮은 섭취율군은 전체 섭취 열량 중 약 3.89%를 가공식품에서 유래하는 당류로부터 섭취하고 있다. 이에 비해 가장 높은 군은 하루 평균 약 34.23%를 나타내었다. 둘째, 인구사회학적 특성 중 당류 섭취율이 높은 집단은 통계적으로 남성보다 여성이, 나이가 적을수록, 교육수준이 낮을수록, 가구원수가 많을수록, 키가 작을수록, 체중이 작게나갈수록, 허리둘레가 작을수록, BMI가 작을수록 당류 섭취율이 높은 것으로 나타났다. 셋째, 행동특성에서는 음주빈도가 낮을수록, 스트레스 인지가 많을수록, 고혈압, 당뇨병, 고지혈증 진단을 받지 않을수록, 아침 및 저녁 식사 빈도가 작을수록, 영양교육을 받지 않을수록, 영양표시 이용을 하지 않을수록 당류 섭취율이 높은 것으로 나타났다. 결론적으로 한국인의 가공식품 유래 당류 섭취율에는 성별, 나이, 교육수준 등 인구사회적 특성과 음주, 스트레스, 아침 및 저녁 식사 빈도, 영양 교육 등 행동특성이 영향을 미치는 것으로 나타났다. 식품위생법 제70조의 7에는 식품의 나트륨, 당류, 트랜스지방 등의 영양성분을 건강위해가능 영양성분이라고 정의하고 있으며, 이들의 과잉섭취로 인한 국민보건상 위해를 예방하기 위해 노력해야 한다고 하고 있다. 이를 위해 식품의약품안전처는 적정섭취 실천방법 교육 및 홍보, 모니터링 및 정보제공, 이들을 줄인 급식과 외식, 가공식품 생산 및 구매 활성화 등의 사업을 운영 또는 계획 중에 있다. 국민보건 상 위해를 예방하기 위해서는 본 연구에서 도출된 가공식품에서 유래한 당류 섭취율이 높은 사람의 특성을 반영한 차별화된 소비자 교육 및 홍보가 우선되어야 한다. 이를 통해 당류 섭취율이 줄일 수 있으며, 나아가 국민 건강 증진에 기여할 수 있다고 판단된다.

The objective of this study is to analyze characteristics of high sodium intaker and factors affecting sodium intake using the Korea National Health and Nutrition Examination Survey (KNHANES). For this study we used two statistical methods, the cluster analysis and one-way analysis of variance (ANOVA). Cluster analysis was used to classify groups of sodium intake. For the analysis of the factors affecting sodium intake, we applied the ANOVA. The average daily intake for Korean is about 3,783 mg sodium per day; this amount is high than recommendation of the WTO. The demographic characteristics of people with higher sodium intake were found to be men more so women, and younger men with a higher education. Height, weight and size of a person’s waistline were also characteristics of those with higher sodium intake. Also worker, smoker, those without a hypertension diagnosis, as well as those with a higher the drinking rate and higher eating out frequency tended to have a higher intake of sodium. The Ministry of Food and Drug Safety (MFDS) had established a plan to reduce sodium intake to 3,500 mg per day to 2020. To achieve this goal, it is necessary to educate people about high sodium intake, particularly those at higher risk, according to the results of this study. Through these efforts, the social costs of high sodium intake could be reduced, improving national health.

The objective of this study is to provide direction in the improvement of sodium labeling in an effort to reduce consumption. We surveyed confirmation and importance of food labeling and nutrition information and we also analyzed the willingness to pay on new nutrients labeling. Consumers checked the sell-by-date, product name, method of intake, but not nutritional information. They also checked for calories and carbohydrates but they were not interested in sodium, sugar, and trans fat which are health hazard nutrients. It is necessary to improve nutrition labeling, because consumers are experiencing difficulties in obtaining sodium information under the nutrition labeling system. Consumers will pay about 0.66% more if new sodium labeling is introduced. In conclusion, food labeling system can be improved by smooth and efficient access of information. for health-hazard nutritional components, such as sodium, it is important to introduce policies that reduce their intake. This can be done by providing consumers with clear and concise information. The social costs of high sodium intake could be reduced, hence improving the national health.

The objective of this study is to investigate the satisfaction of elementary, middle and high school nutrition teachers in the Chungnam province concerning the free school food service. We surveyed satisfaction related to policies on school food service and the school food service center. Satisfaction on the school food service center was separated according to four dimensions; perception, food materials, operational system and service. Furthermore, we analyzed factors that affect satisfaction with the school food service center with a multiple regression model. First, satisfaction about the free school food service and dietary life education are higher than the total average of satisfaction with the policy about the school food service. Second, satisfaction about a variety of food materials and reasonable prices are lower than total average of satisfaction with the school food service center. Third, when more teachers have a high level of a positive perception and have higher satisfaction with the operational system of the school food service center, then they also subsequently display higher satisfaction with the school food service center. Therefore it is necessary to improve or make up for pricing and diversity on food materials by the school food service center.

The objective of this study to investigate the satisfaction of elementary and middle school students in Chungnam province. We surveyed related to school food service, concerns about food ingredients and dietary life, perceptions of free school food service and satisfaction the quality and management of the school food service. Furthermore, this survey with the previous. Compared to year, frequency of education related to school food service and concerns about food ingredients and dietary life. Perception on free school food service increased 1.2%, not statistically significant. Satisfaction for the quality of the school food service statistically significant increase compared to 2015. ore individuals educated the foods’ countyof- origin and a higher concern the food materials and dietary life, subsequently higher satisfaction for the quality and management of school food service. The results of this study suggest that concern and concentration on software of school food service such as education and guide are important.

The aims of this study was to investigate the satisfactions with school food service and its influencing factors for elementary and middle school parents. We surveyed parents regarding their concerns about food ingredients and dietary life, perceptions of free school food service, the necessity of food supply systems such as school food service centers, and the satisfaction about the quality and management of school food services. Compared to the last year, concerns about food ingredients and dietary life as well as perceptions about free school food services decreased. The reported necessity of supply system such as school food service centers and co-purchasing was lower than in 2015. The satisfaction about the school food service decreased, compared to 2015. More individuals had higher concerns about local food and stated the necessity for school food supply systems, as well as a higher satisfaction about the quality and management of school food services. In conclusion, it is important to emphasize characteristics of school food services such as co-purchasing local foods.

The objective of this study was to propose motivation for the analysis of consumer’s purchasing behavior and willingness to pay for the new soymilk products in cooperative stores. We surveyed the purchasing behavior, willingness to purchase, willingness to pay, and impact factors on willingness to pay. The results indicated that most consumers drank soymilk more than once per week. The reasons for consuming soymilk were health, nutrition, and taste, in order. When purchasing soymilk, consumers considered environment-friendly, quality, country of origin, brand, and price, consecutively. Taste was also an essential quality factor. Thus, consumers showed some willingness to purchase new soymilk products. In addition, cooperative members considered environmental characteristics of raw material and improvement of preference for final product as more important than functionality or food additives. Differentiation of process and marketing strategies are required for the development of soymilk products for cooperative members.

This study aims to investigate the satisfactions with school food service for elementary and middle school parents. We surveyed parents about their concerns regarding food materials, the perception of free school food service, improvement of free school food service and satisfaction with the quality of school food service. The regions were classified into two categories according to the operation of a school food service center. The respondents with greater concern and cooperative purchase of food materials had higher satisfaction with the quality of school food service. It is interesting to note that school food service centers managed directly by the local government had higher satisfaction than those operated by private enterprises with respect to the quality of the school food service. The results of this study can contribute to the establishment of school food service and school food service center policies in the future.

The objective of this study is to investigate the perception and satisfaction of elementary and middle school students on free school food service. We surveyed education related to school food service, concerns about food ingredients, perceptions of free school food service and satisfaction for the quality of the school food service. The investigation is classified into two groups, schools that operate as a food service center or those that do not. Those who are provided food ingredients by school food service centers are educated about the agricultural products’ country-of-origin and their environmentfriendly food service. The more individuals are educated of the foods’ county-of-origin and environment-friendly food service the more they will have a higher concern of the food materials and subsequently a higher satisfaction for the quality of school food service. School food service centers managed directly by the local government would probably receive higher satisfaction than those consigned to a private sector. The results of this study will be meaningful to establish policies on school food service and school food service centers.

The objective of this study is to propose an export strategy due to an analysis of USA and Japan consumer's perception and willingness-to-pay for flower tea. For that, we conducted a survey on the consumer's perception on flower tea compared with leaf tea such as green tea. We also analyzed the willingness to purchase and pay for it. The reasons of drinking of flower tea for USA consumer are 'flavor'-followed by 'taste', and for Japanese consumer 'relaxation'-followed by 'flavor' in order. Both of them consider 'quality', 'safety'- and 'origin' in order when they purchase flower tea. USA consumers have a willingness-to-pay of about 8.3% and Japanese consumers have a willingness-to-pay of about 29.1%. Based on those results, it is necessary to differentiate the process and marketing strategies for the export of flower tea.

The objective of this study was to investigate the perceptions and purchase behaviors on foreign matters in food. For that, we conducted a survey of 348 adults living in a metropolitan area. Concern over the presence of foreign matters in food was a lower than that for other harmful factors such as heavy metals, BSE, harmful microbes and so on. 70% of respondents would not take the snack which was detected a rat’s head, including the manufacturer’s product and similar products with it after the foreign matter incident. In contrast, about of 54% respondents were willing to buy canned tuna after the incident. It is necessary to prepare more detail management and policy on foreign matters in food.

The objective of this study is to propose the motivation of the analysis on consumer’s purchase behavior and willingness-to-pay for flower tea. Therefore, we survey the purchase behaviors on flower teas as compared with leaf teas such as green teas. We also analyze the willingness to purchase and pay for such teas. The reasons for consuming flower teas are ‘flavor’, ‘beauty/diet’, ‘health’, consecutively. Consumers prioritize ‘safety’, ‘quality’, ‘price’, and ‘design’ when purchasing flower teas. Nevertheless, it is also essential to consider ‘flavor’ as a quality factor. It is necessary to differentiate the process and marketing strategies for the development of flower teas.