{"title":"首尔消费者食品安全知识、态度和实践的年龄差异。","authors":"Na-Young Yi, Jung-Hwa Choi","doi":"10.4162/nrp.2025.19.3.440","DOIUrl":null,"url":null,"abstract":"<p><strong>Background/objectives: </strong>This study investigated food safety knowledge, attitudes, and practices among consumers of different age groups in Seoul. These findings provide foundational data for the development of age specific food safety education programs.</p><p><strong>Subjects/methods: </strong>A total of 447 participants aged 20-60 yrs completed an online survey assessing demographics and food safety knowledge, attitudes, and practices (KAP) across categories such as food poisoning, handwashing, food purchase, storage, handling, and consumption. Data were analyzed using SPSS 24.0, with one-way analysis of variance and Duncan's multiple comparisons for post-hoc analysis.</p><p><strong>Results: </strong>In terms of knowledge, handwashing scored the highest (0.93), whereas egg storage scored the lowest (0.50). Adults in their 40-60s demonstrated greater knowledge of food freezing (<i>P</i> < 0.01), whereas those in their 20s had the lowest awareness of mold-related risks (<i>P</i> < 0.05). Attitude scores were the highest for food storage (4.14) and lowest for food poisoning (3.60). Adults in their 50s and 60s scored higher on food poisoning attitudes, while those in their 20s and 40s scored lower (<i>P</i> < 0.001). Among attitude items, checking for mold before consuming stored food received the highest score (4.15), whereas staying informed about food poisoning received the lowest score (3.38). Practice scores were highest for food purchases (4.13) and lowest for food poisoning (3.51). Older adults scored significantly higher on food poisoning prevention (<i>P</i> < 0.01), purchase (<i>P</i> < 0.05), handling (<i>P</i> < 0.01), and consumption (<i>P</i> < 0.01). Among practice items, adults in their 60s scored the highest for checking expiration dates (4.46), while those in their 20s scored the lowest (4.26).</p><p><strong>Conclusion: </strong>This study highlights age-related differences in food safety KAP, emphasizing the need for targeted education. Developing age-specific programs can improve food safety behaviors and adherence to hygiene practices.</p>","PeriodicalId":19232,"journal":{"name":"Nutrition Research and Practice","volume":"19 3","pages":"440-452"},"PeriodicalIF":1.5000,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12148631/pdf/","citationCount":"0","resultStr":"{\"title\":\"Age differences in food safety knowledge, attitudes, and practices among consumers in Seoul.\",\"authors\":\"Na-Young Yi, Jung-Hwa Choi\",\"doi\":\"10.4162/nrp.2025.19.3.440\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Background/objectives: </strong>This study investigated food safety knowledge, attitudes, and practices among consumers of different age groups in Seoul. These findings provide foundational data for the development of age specific food safety education programs.</p><p><strong>Subjects/methods: </strong>A total of 447 participants aged 20-60 yrs completed an online survey assessing demographics and food safety knowledge, attitudes, and practices (KAP) across categories such as food poisoning, handwashing, food purchase, storage, handling, and consumption. Data were analyzed using SPSS 24.0, with one-way analysis of variance and Duncan's multiple comparisons for post-hoc analysis.</p><p><strong>Results: </strong>In terms of knowledge, handwashing scored the highest (0.93), whereas egg storage scored the lowest (0.50). Adults in their 40-60s demonstrated greater knowledge of food freezing (<i>P</i> < 0.01), whereas those in their 20s had the lowest awareness of mold-related risks (<i>P</i> < 0.05). Attitude scores were the highest for food storage (4.14) and lowest for food poisoning (3.60). Adults in their 50s and 60s scored higher on food poisoning attitudes, while those in their 20s and 40s scored lower (<i>P</i> < 0.001). Among attitude items, checking for mold before consuming stored food received the highest score (4.15), whereas staying informed about food poisoning received the lowest score (3.38). Practice scores were highest for food purchases (4.13) and lowest for food poisoning (3.51). Older adults scored significantly higher on food poisoning prevention (<i>P</i> < 0.01), purchase (<i>P</i> < 0.05), handling (<i>P</i> < 0.01), and consumption (<i>P</i> < 0.01). Among practice items, adults in their 60s scored the highest for checking expiration dates (4.46), while those in their 20s scored the lowest (4.26).</p><p><strong>Conclusion: </strong>This study highlights age-related differences in food safety KAP, emphasizing the need for targeted education. Developing age-specific programs can improve food safety behaviors and adherence to hygiene practices.</p>\",\"PeriodicalId\":19232,\"journal\":{\"name\":\"Nutrition Research and Practice\",\"volume\":\"19 3\",\"pages\":\"440-452\"},\"PeriodicalIF\":1.5000,\"publicationDate\":\"2025-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12148631/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nutrition Research and Practice\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.4162/nrp.2025.19.3.440\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/5/23 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q3\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutrition Research and Practice","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.4162/nrp.2025.19.3.440","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/5/23 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
Age differences in food safety knowledge, attitudes, and practices among consumers in Seoul.
Background/objectives: This study investigated food safety knowledge, attitudes, and practices among consumers of different age groups in Seoul. These findings provide foundational data for the development of age specific food safety education programs.
Subjects/methods: A total of 447 participants aged 20-60 yrs completed an online survey assessing demographics and food safety knowledge, attitudes, and practices (KAP) across categories such as food poisoning, handwashing, food purchase, storage, handling, and consumption. Data were analyzed using SPSS 24.0, with one-way analysis of variance and Duncan's multiple comparisons for post-hoc analysis.
Results: In terms of knowledge, handwashing scored the highest (0.93), whereas egg storage scored the lowest (0.50). Adults in their 40-60s demonstrated greater knowledge of food freezing (P < 0.01), whereas those in their 20s had the lowest awareness of mold-related risks (P < 0.05). Attitude scores were the highest for food storage (4.14) and lowest for food poisoning (3.60). Adults in their 50s and 60s scored higher on food poisoning attitudes, while those in their 20s and 40s scored lower (P < 0.001). Among attitude items, checking for mold before consuming stored food received the highest score (4.15), whereas staying informed about food poisoning received the lowest score (3.38). Practice scores were highest for food purchases (4.13) and lowest for food poisoning (3.51). Older adults scored significantly higher on food poisoning prevention (P < 0.01), purchase (P < 0.05), handling (P < 0.01), and consumption (P < 0.01). Among practice items, adults in their 60s scored the highest for checking expiration dates (4.46), while those in their 20s scored the lowest (4.26).
Conclusion: This study highlights age-related differences in food safety KAP, emphasizing the need for targeted education. Developing age-specific programs can improve food safety behaviors and adherence to hygiene practices.
期刊介绍：
Nutrition Research and Practice (NRP) is an official journal, jointly published by the Korean Nutrition Society and the Korean Society of Community Nutrition since 2007. The journal had been published quarterly at the initial stage and has been published bimonthly since 2010.
NRP aims to stimulate research and practice across diverse areas of human nutrition. The Journal publishes peer-reviewed original manuscripts on nutrition biochemistry and metabolism, community nutrition, nutrition and disease management, nutritional epidemiology, nutrition education, foodservice management in the following categories: Original Research Articles, Notes, Communications, and Reviews. Reviews will be received by the invitation of the editors only. Statements made and opinions expressed in the manuscripts published in this Journal represent the views of authors and do not necessarily reflect the opinion of the Societies.
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