Perception Gaps on Food Additives among Various Groups in Korea: Food Experts, Teachers, Nutrition Teachers, Nongovernmental Organization Members, and General Consumers

The purpose of this study was to determine the perceptions and information needs of food experts, teachers, nutrition teachers, members of nongovernmental organizations, and general consumers concerning food additives. Questions in a survey format included perceptions, information needs, and preferr...

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Bibliographic Details
Published in:Journal of food protection 2017-06, Vol.80 (6), p.1015-1021
Main Authors: Kang, Hee-Jin, Kim, Suna, Lee, Gunyoung, Lim, Ho Soo, Yun, Sang Soon, Kim, Jeong-Weon
Format: Article
Language:English
Subjects:
Additives
Communication
Consumer organizations
Consumers
Consumption
Diet
Education
Elementary school teachers
Elementary schools
Food
Food Additives
Food safety
Food supply
Food technology
Humans
NGOs
Nongovernmental organizations
Nutrition
Parents & parenting
Perception
Perceptions
Pharmacovigilance
Polls & surveys
Processed foods
Product safety
Purchasing
Questionnaires
Republic of Korea
Risk assessment
Risk communication
Risk perception
Safety training
Studies
Teachers
Trends
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Summary:The purpose of this study was to determine the perceptions and information needs of food experts, teachers, nutrition teachers, members of nongovernmental organizations, and general consumers concerning food additives. Questions in a survey format included perceptions, information needs, and preferred communication channels. The survey was conducted both off-line and on-line via e-mail and Google Drive in March 2015. The results indicated that most Korean consumers are concerned about the safety of using food additives in processed foods and do not recognize these additives as safe and useful materials as part of a modern diet. We also identified perception gaps among different groups regarding food additives. Nutrition teachers and members of nongovernmental organizations in Korea appeared to have a biased perception of food additives, which may cause general consumers to have a negative perception of food additives. The group of food experts did not have this bias. Governmental institutions must overcome the low confidence levels of various groups as an information provider about food additives. Based on the findings in this study, it will be possible to develop a strategy for risk communication about food additives for each group.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X.JFP-16-340