Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Consumption Behaviors and Selective Attributes of Home Meal Replacement in Middle-aged Adults according to Gender

성별에 따른 중년층의 가정간편식에 대한 소비행동과 선택속성

  • Park, So Hyun (Department of Food and Nutrition, College of Natural Sciences, Inha University) ;
  • Bae, Mi Ae (Department of Food and Nutrition, College of Natural Sciences, Inha University) ;
  • Han, So Hee (Department of Food and Nutrition, College of Natural Sciences, Inha University) ;
  • Seo, Young Deok (Majors in Nutrition Education, Graduate School of Education, Inha University) ;
  • Chang, Kyung Ja (Department of Food and Nutrition, College of Natural Sciences, Inha University)
  • 박소현 (인하대학교 자연과학대학 식품영양학과) ;
  • 배미애 (인하대학교 자연과학대학 식품영양학과) ;
  • 한소희 (인하대학교 자연과학대학 식품영양학과) ;
  • 서용덕 (인하대학교 교육대학원 영양교육전공) ;
  • 장경자 (인하대학교 자연과학대학 식품영양학과)
  • Received : 2019.10.22
  • Accepted : 2019.12.12
  • Published : 2019.12.30
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Abstract

The purpose of this study was to investigate and compare the consumption behaviors for purchase of Home Meal Replacement (HMR) products and importance and satisfaction on selective attributes of HMR in middle-aged adults by gender. The subjects were 919 middle-aged adults (400 males and 519 females; 40 to 64 years) residing in Seoul and its metropolitan area, who have HMR purchasing experience. The survey was conducted from January to August 2018. Statistical analysis was performed using SPSS 23.0 program. Consumption frequency of HMR products in male and female subjects was 1-2 times a month by 42.3% and 40.8% and 4-6 times a month by 26.8% and 19.8%, respectively (p<0.05). Reasons for purchasing HMR in male and female subjects were shown significantly different from saving time by 44.8% and 50.5% and easy cooking by 25.8% and 16.6%, respectively (p<0.01). HMR products with high preference and satisfaction for the subjects included Gimbap, precooked dried rice, and frozen food. According to the Importance-Performance Analysis (IPA), selective attributes of HMR with high importance and low satisfaction in the second quadrant were food additives, origin, nutrient content, and price, for both male and female subjects; additionally, hygiene was a factor included only by female subjects. Therefore, these results suggest that it is needed to consider to produce HMR products with improved qualities using reliable food materials and ingredients and to maintain competitive pricing for the expansion of HMR products consumption of middle-aged adults.

Keywords

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