지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.1
- 수록면
- 149 - 158 (10page)
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초록· 키워드
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The purpose of this study was to investigate differences in the perception and attitudes of middle school students toward food safety between those who possess high behavioral intentions to prevent contracting a foodborne illness and those who do not. The survey collected 871 usable data from several middle schools in Seoul, Korea in July 2007. Using six behavioral intention measurement items, a two-step cluster analysis approach was conducted resulting in a strong intention group and a weak intention group. Perception and attitudes toward foods safety were different between the two groups. Students with strong behavioral intentions to prevent foodborne illness tended to possess a stronger perception and attitude toward various food safety issues. Students with strong intentions were more certain of consumer's right to purchase safe foods, more concerned about foodborne illness and food safety, believed that the government should put more efforts toward establishing a safe food chain, possess more distrust for food suppliers, were more aware of specific foodborne illness pathogens, had more food safety education/training, and washed their hands more frequently than those with less strong intentions. No significant differences were found between the groups but,overall, chemical residues and food additives were perceived as more harmful and more serious food safety issues than those of foodborne illness pathogens despite that microorganisms are the main cause of foodborne illness outbreaks in schools. Participants seemed to underestimate the importance of temperature control for preventing foodborne outbreaks. Several implications and suggestions on how to improve the behavioral intentions of middle school students to prevent possible foodborne illness were provided.
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참고문헌 (36)
참고문헌 신청
Altekruse SF / 1995 / Consumer knowledge of foodborne microbial hazards and food-handling practices / J Food Prot 59:287~294
Angelillo IF / 2001 / Consumers and foodborne diseases: knowledge, attitudes and reported behavior in one region of Italy / Int J Food Microbiol 64:161~166
Bahk GJ / 2003 / Survey on the foodborne illness experience and awareness of food safety practice among Korean consumers / J Food Hyg Safety 18(3):139~145
Bahk GJ / 1999 / A study on attitudes toward food safety issues in Korea / J Food Hyg Safety 14:34~44
Cho YM / 2007 / Public information for customer’s recognition about food poisoning in home / Green consumer network
Angelillo IF / 2001 / Consumers and foodborne diseases: knowledge, attitudes and reported behavior in one region of Italy / Int J Food Microbiol 64:161~166
Bahk GJ / 2003 / Survey on the foodborne illness experience and awareness of food safety practice among Korean consumers / J Food Hyg Safety 18(3):139~145
Bahk GJ / 1999 / A study on attitudes toward food safety issues in Korea / J Food Hyg Safety 14:34~44
Cho YM / 2007 / Public information for customer’s recognition about food poisoning in home / Green consumer network
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