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http://dx.doi.org/10.9724/kfcs.2013.29.3.257

A study of consumer demands for menu development of senior-friendly food products - Focusing on seniors in Seoul and Kyeonggi area  

Kwak, Tong-Kyung (Dept. of Food and Nutrition, Yonsei University)
Kim, Hyun-A (Dept. of Foodservice Management & Nutrition, Sangmyung University)
Paik, Jin-Kyung (Dept. of Foodservice Management & Nutrition, Sangmyung University)
Jeon, Min-Sun (Dept. of Food and Nutrition, Chungnam National University)
Shin, Weon-Sun (Dept. of Food and Nutrition, Hanyang University)
Park, Ki-Hwan (Dept. of Food Science and Technology, Chungang University)
Park, Dae-Seop (Dept. of Food Service Management, Youngsan University)
Hong, Wan-Soo (Dept. of Foodservice Management & Nutrition, Sangmyung University)
Publication Information
Korean journal of food and cookery science / v.29, no.3, 2013 , pp. 257-265 More about this Journal
Abstract
The purpose of this study was to understand the characteristics of senior consumers' food-related lifestyle and to investigate their demand for menu development of senior' friendly food products. An one-to-one survey method was used for data collection, and the survey was conducted with 490 senior participants who are over 55 years-old living in Seoul and Kyunggi area. The main results of this study were as follows: Most participants usually spend from 60,000 to 150,000won on food a month, and the female participants played a decisive role on food purchasing and preparation. They preferred home meal for their three regular meals to bread, convenience food, or eating-out. For menu development of senior-friendly food products, the demand for food products using moist-heat cooking method was higher than those using dry-heat cooking method. Also, the respondents did not like strong taste such as salty, spicy, or bitterness in senior-friendly foods, and wanted to have a variety of noodle, kimchi, meat, seafood meals.
Keywords
senior-friendly food; menu development; consumer demand;
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