消費者 情報提供手段으로서의 食品表示制度 評價 및 發展方案 = A Study on Evaluation of and Improvements in the Food Labelling System as a Communications Medium
저자
공기법 (나라제과) ; 박홍현 (경희대학교 호텔관광대학 외식산업학과) ; 이영남 (경희대학교 호텔관광대학 외식산업학과) ; 이경희 (경희대학교 호텔관광대학 외식산업학과)
발행기관
慶熙大學校 觀光産業情報硏究院(Kyunghee Institute of Tourism Industry Information)
학술지명
권호사항
발행연도
2002
작성언어
Korean
KDC
323.000
자료형태
학술저널
수록면
113-150(38쪽)
제공처
소장기관
The objective of this study was to manifest the food labelling system that would be of help to consumers’ efficient decision making on food labelling. Out of the contents of the labelling standard of food, etc., recently revised by Notification No. 2000-36 of Korea Food &rug Administration, several mooted points were raised of the type of food, the date of manufacture, the term of distribution, ingredients, raw materials, content, etc. Despite these mooted points of the labelling system of food and so forth, the current regulations of the labelling standard of food and so on plays a substantial role in fulfilling the needs of the most important factors in the labelling regulations from the perspective of the protection of consumers and communication, such as the description of nutritive substances, notabilias, cautions and validity of inferior foods degenerated in the process of distribution by regulating false or exaggerated advertisements, along with intention of prevention of misuse and abuse of foods. As a result, the present study revealed results out of the inquiries into the evaluation of and improvements in the labelling system of food as a communications medium, as follows: First, the nutrients that are stipulated to be included in food labelling are confined to calory, carbohydrate, protein, fat and natrium. However, the description of essential nutritive substances as a communications medium that are closely related to frequently invaded diseases such as hypertension, diabetes, heart disease, hyperlipemia, cerebrovascular diseases, etc. in consideration of their frequency of invasion. Furthermore, as regards the nutritive substances to be included in labelling in relation to the recommended quantity of nutrition per day is limited to vitamin and inorganic substances, which also raise the mooted points that they contain a narrow range of nurients and that the recommended quantity of nutrition should be considered according to the invasion of diseases on consumers. In consequence, it is needed to develop and supply computer programs of the contents of nutrients, expand research projects in compliance with consumers’ diet, provide more public relations of the labelling of nutritive ingredients and supply guiding leaflets and then gradually ameliorate systems and regulations of the labelling of nutritive substances.
Second, the labelling of notabilias and cautions as a communications medium awakens consumers a sense of terror or a sense of awakening to provide for dangerous cases on the consumers, serving as one of the most important labelling factors to protect the health and lives of consumers by rationally making choice of food. This regulations may be referred to as a prior or a posterior system that can actively protect harmful elements to consumers by the emergence of the food recall system and the product liability law. Therefore, besides the obligatory labelling of notabilias and cautions of food under the food hygiene law, it is necessitated to revise the related law so that it should include all the factors that may do harm to consumers and get to extend the regulation of labelling notabilias and cautions currently applied to part of foods to all. In addition to it, it is recommended for the government and enterprises to prepare compound and comprehensive measures against it to enhance the reliability of foods for consumers.
Third, labelling the length of storage of foods consists of the date of manufacture and that of validity. The former only manifests the date at which a food was made but does not show till what time its quality is maintained, while the latter does not know the date of manufacture and the elapse of time but represents how long its quality can last. Today the government is gradually implementing the autonomous establishment of the term of distribution but the mere description of it has its limits. In consequence, when we take into account the fact that almost all the food enterprises are small in scale and weak in their distribution structure, on a short term basis we are in need of the government support to medium and small food companies, the security of consumers’ reliability on the information of the labelling of the term of distribution, the practice of an awarding system of resident reports of illegal and inferior foods, the operation of a fluctuated price system of validity-overdue foods, extended practice of a food bank for the purpose of efficient management of food materials, and on a long term basis the introduction of a pluralistic validity labelling system which can be harmonized with that of advanced countries.
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