시판 과자류에 표시된 영양표시의 내용분석 및 평가

• 영문명: Content Analysis and Evaluation of Nutrition Labeling on Commercial Cookies
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 김기남(Ki Nam Kim) 김아림(A Lim Kim) 김효주(Hyo Ju Kim) 조진숙(Jin Suk Cho)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제14권 제2호, 59~72쪽, 전체 14쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2010.12.30

영문 초록

The purpose of this study was to anlalyze and evaluate the contents of nutrition labeling on commercial cookies. Cookies were purchased at large discount stores in Cheongju from September, 2007 to March, 2008, and 248 items were analyzed. Whereas the percentages of labeled nutrients which should be labeled according to the regulation before December, 2007 were 100% in calories, carbohydrate, and fat, 99.6% in sodium, and 97.9% in protein, the percentages of labeled nutrients added after revision were 78.6% in trans fat, 64.1% in sugars, 66.9% in saturated fat, and 58.4% in cholesterol. Most of the units of nutrition labeling of cookies (80.2%) were ‘per serving'. The percent daily values per serving of biscuits were 32.1% of saturated fat, 13.7% of fat, 5.5% of sodium, and those of snack were 35.4% of saturated fat, 19.2% of fat, 8.3% of sodium. The most frequently labeled nutrients among the nutrients not required to disclose were fiber (14.9%), calcium (9.2%), and iron (7.2) in the order. As to nutrient claim, three claims in a product were the most (53.4%), and the percentages of non-nutrients (82.1%) were higher than those of nutrients (17.9%). The number of nutrient content claims (69) was higher than that of nutrient comparison claims (6). 'No' was the most in nutrient content claims and 'Added' and 'Enriched' were the most in nutrient comparison claims. In order to establish nutrition labeling system, nutrition labeling should be continuously monitored and nutrition education for manufacturers and consumers should be emphasized.

목차

Ⅰ. 서론

Ⅱ. 연구 방법 및 내용

Ⅲ. 결과

Ⅳ. 요약 및 결론

키워드

Content analysis Nutrition labeling Nutrition claims Commercial cookie