한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제35권2호
  • /
  • Pages.150-158
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  • 2022
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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신선편의 농산물 소비 현황 및 만족도 조사

Consumption and Satisfaction with Fresh-Cut Produce in Korean Adults

  • 배윤정 (한국교통대학교 식품영양학전공) ;
  • 유광원 (한국교통대학교 식품영양학전공) ;
  • 이경행 (한국교통대학교 식품영양학전공)
  • Bae, Yun-Jung (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Yu, Kwang-Won (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Lee, Kyung-Haeng (Major in Food and Nutrition, Korea National University of Transportation)
  • 투고 : 2022.02.14
  • 심사 : 2022.04.11
  • 발행 : 2022.04.30
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초록

The purpose of this study was to assess consumption and satisfaction with fresh-cut produce in Korean adults. In this study, an online survey November 9~13, 2020 was conducted with 982 Korean adults age 19~64 (490 males and 492 females) with experience in purchasing fresh-cut produce in the past year. Among all respondents, the percentage with experience in buying 'washed or peeled vegetables' was the highest (71.18%), followed by those in buying 'packaged salads/sprouts/ssam vegetables' (64.15%), 'pre-cut fruits/fruit cups' (59.98%), 'pre-cut or minced vegetables' (56.01%), and 'washed or peeled fruits' (53.67%), respectively. Among the types of fresh-cut produce, 'packaged salads/sprouts/ssam vegetables' showed the highest satisfaction score at 3.73 pts, and the overall satisfaction score of fresh-cut produce consumption was also 3.73 pts. Compared to male respondents, female respondents showed a significantly higher percentage of respondents that purchased 'packaged salads/sprouts/ssam vegetables' (p=0.0409), significantly higher satisfaction scores (p=0.0124), and a higher percentage of respondents considering 'freshness' important when purchasing (p<0.0001). Additionally, the group with high household income comprised a significantly higher ratio of respondents considering 'eco-friendly or organic status' important. The study results may facilitate identify areas for improvement of fresh-cut produce in the future.

키워드

과제정보

본 연구는 2020~2021년 농촌진흥청 연구사업(지역농산물 활용 고품질 간편식 개발 및 기반기술 개발(지역 III), 세부과제번호: PJ01528504)의 지원을 받아 수행되었습니다.

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