Jeong-Eun Kwak; Seo-Yeon Lee; Sang-Hoon Lee; Kwang Suk Ko

doi:10.5720/kjcn.2014.19.6.550

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A Survey for Needs and Preference of Food and Nutrition information on Mass Media for Korean Female Adults: Jeong-Eun Kwak, Seo-Yeon Lee, Sang-Hoon Lee, Kwang Suk Ko; Korean Journal of Community Nutrition 2014;19(6):550-557.
DOI: https://doi.org/10.5720/kjcn.2014.19.6.550
Published online: December 31, 2014

¹Graduate School of Clinical Health Sciences, Ewha Womans University, Seoul, Korea.

²Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, Korea.

Corresponding author: Kwang Suk Ko. Department of Nutritional Science and Food Management, Ewha Womens Univerisity, Daehyeon-dong, Seodaemun-gu, Seoul 120-750, Korea. Tel: (02) 3277-6859, Fax: (02) 3277-2862, kko@ewha.ac.kr

^*The authors equally contributed to the research.

• Received: September 5, 2014 • Revised: December 19, 2014 • Accepted: December 30, 2014

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Abstract
REFERENCES

Abstract

Objectives
This study was conducted to examine the preferences and needs of typical Korean females adults for food and nutrition information provided by the mass media.
Methods
A total of 343 females (77 in their 20s, 85 in their 30s, 88 in their 40s and 93 in their 50s) residing in the Seoul/Gyeonggido area was surveyed on general characteristics, main sources of food and nutrition information and needs for sources and contents of nutrition information.
Results
The survey showed that typical Korean females obtained knowledge of food and nutrition mainly through the Internet (30.4%) and broadcasting (29.0%). Typical Korean females were interested in 'dietary management for weight control' (21.9%), 'the prevention and treatment of disease' (20.0%), 'food safety' (16.8%), 'proper dietary habits' (14.6%), 'cookery' (11.8%), 'functional foods' (9.6%), 'restaurant details' (3.5%) and 'life-cycle-specific dietary guideline' (1.6%). Needs for food and nutrition program forms on TV were 'educational programs' (34.3%), 'documentaries' (20.8), 'expert lecture-style' (13.0%), 'entertainment programs' (11.9%), 'expert conversation' (11.4%), 'news-style' (4.6%) and 'public campaign advertisements' (4.0%). On the Internet, 38.6% of the respondents preferred to get information provided by food and nutrition-related institutions (38.6%) while 26.1% preferred webtoons for nutritional information. The favored forms in mobile applications were 'monitoring their diets' (29.5%), 'data-based texts information' (21.4%), 'experts feedback' (20.6%), 'communities' (15.1%) and 'games' (13.1%). The rates of the preference to obtain information from experts such as nutritionists and dietitians and doctors - or dietitian turned reporters increased markedly with older ages.
Conclusions
Since the mass media is a main source of food and nutrition information for the general public, the effectiveness and accuracy of the information provided should be enhanced by taking the needs of the public into account. The quality of information should be improved by involving more nutrition experts.
Keywords: food nutrition information; mass media; information needs

REFERENCES

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Table 1

General characteristics of the subjects participating in the survey

Table 2

Main sources of mass media for foods and nutrition information in accordance with the general characteristics

^*: p < 0.05, ^**: p < 0.01 by χ²-test

Table 3

Needs of the subjects for food and nutrition information

Multiple responses (Choose two)

Table 4

Needs for food and nutrition program forms on TV

Multiple responses (Choose two)

Table 5

Needs for food and nutrition information forms on the internet

Multiple responses (Choose two)

Table 6

Needs for food and nutrition information forms of mobile applications

Multiple responses (Choose two)

Table 7

Needs for provider qualification of food and nutrition information in accordance with the general characteristics

^*: p < 0.05 by χ²-test

Figure & Data

REFERENCES

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A Survey for Needs and Preference of Food and Nutrition information on Mass Media for Korean Female Adults

Korean J Community Nutr. 2014;19(6):550-557. Published online December 31, 2014

DOI: https://doi.org/10.5720/kjcn.2014.19.6.550

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A Survey for Needs and Preference of Food and Nutrition information on Mass Media for Korean Female Adults

Table 1

General characteristics of the subjects participating in the survey

Table 2

Main sources of mass media for foods and nutrition information in accordance with the general characteristics

^*: p < 0.05, ^**: p < 0.01 by χ²-test

Table 3

Needs of the subjects for food and nutrition information

Multiple responses (Choose two)

Table 4

Needs for food and nutrition program forms on TV

Multiple responses (Choose two)

Table 5

Needs for food and nutrition information forms on the internet

Multiple responses (Choose two)

Table 6

Needs for food and nutrition information forms of mobile applications

Multiple responses (Choose two)

Table 7

Needs for provider qualification of food and nutrition information in accordance with the general characteristics

^*: p < 0.05 by χ²-test

Table 1 General characteristics of the subjects participating in the survey

Table 2 Main sources of mass media for foods and nutrition information in accordance with the general characteristics

^*: p < 0.05, ^**: p < 0.01 by χ²-test

Table 3 Needs of the subjects for food and nutrition information

Multiple responses (Choose two)

Table 4 Needs for food and nutrition program forms on TV

Multiple responses (Choose two)

Table 5 Needs for food and nutrition information forms on the internet

Multiple responses (Choose two)

Table 6 Needs for food and nutrition information forms of mobile applications

Multiple responses (Choose two)

Table 7 Needs for provider qualification of food and nutrition information in accordance with the general characteristics