Recognition and use of Nutrition Labeling among Hamburger and Pizza Restaurant Consumers in Daejeon

Lee, Min Young; Lee, Joung-Won

doi:10.5720/kjcn.2011.16.2.227

Cited by 5 publications

(1 citation statement)

References 5 publications

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“…Several studies have investigated the effects of providing nutrition information in Korean fast food restaurants , bakeries and ice cream shops (Choi and Lee, 2011) and fine dining restaurants (Lee et al, 2013). Almost half of the customers who saw nutrition information on menus changed their menu selections (Choi and Lee, 2011;Lee and Lee, 2011). It was also reported that the presentation of calorie information led visitors at fine dining restaurants to choose lower calorie items (Lee et al, 2013).…”

Section: Introductionmentioning

confidence: 95%

How nutrition information frame affects parents’ perceptions of restaurants: The moderating role of information credibility

Lee

Kwon

2015

International Journal of Hospitality Management

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Section: Introductionmentioning

confidence: 95%

How nutrition information frame affects parents’ perceptions of restaurants: The moderating role of information credibility

Lee

Kwon

2015

International Journal of Hospitality Management

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Consumption and Perception of High Caloric, Low Nutrient Dense Foods by Middle School Students in Daegu

Kang¹,

Lee²,

Lee³

et al. 2012

Journal of the Korean Dietetic Association

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The purpose of this study was to investigate the consumption and perception of high caloric-low nutrient dense foods in middle school students in the Daegu. Among 550 questionnaires distributed to students in Daegu, 528 (256 boys and 272 girls) were analyzed. A little higher than 80% of students ate snacks everyday, and 43.4%, 29.0%, and 8.1% ate snacks once, twice, and three times or more per day, respectively. Snacks and foods most frequently consumed were ice cream, fried noodles, drinks, cookies, and baked goods. Energy supply from snacks was 104.8∼356.9 Kcal/intake while that from meal substitution foods was 520.7 ∼980 Kcal/intake. Students' knowledge score of high caloric-low nutrient dense foods was 6.51±3.02 out of 10 points. Sixty percent of students did not read nutrition labels, but 67.9% of them thought that they need nutrition education by nutrition teachers. Students recognized the criteria of high caloric-low nutrient dense foods as well as proper food selection for essential educational items, It was concluded that effective education should be implemented in middle schools by nutrition teachers for students to develop good habits in selecting snacks and foods. 간식섭취 관련 식행동 및 그 외 요인

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A Franchise Hamburger Menu for University Students Determined by Identifying Selection Attributes Using Conjoint Analysis

Choi¹,

Chung²,

Rho³

2022

easdl

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Recognition and use of Nutrition Labeling among Hamburger and Pizza Restaurant Consumers in Daejeon

Cited by 5 publications

References 5 publications

How nutrition information frame affects parents’ perceptions of restaurants: The moderating role of information credibility

How nutrition information frame affects parents’ perceptions of restaurants: The moderating role of information credibility

Consumption and Perception of High Caloric, Low Nutrient Dense Foods by Middle School Students in Daegu

A Franchise Hamburger Menu for University Students Determined by Identifying Selection Attributes Using Conjoint Analysis

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