• Human Ecology Research
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• 제51권6호
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• pp.623-635
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• 2013

This study examined the extent of information needs regarding convenience store private brand (PB) foods and variables affecting information needs for convenience store PB foods. This study will be able to provide useful information based on determining the information content and information sources needed by undergraduate consumers for convenience store PB foods. Data analyses were conducted by frequency, mean (SD), reliability tests, and multiple regression with SPSS version 19.0. The major results of this study are as follows: First, undergraduate consumers' purchase intention toward convenience store PB foods is comparatively high, and they say they will buy the products if the PB foods' quality-related areas like taste, nutrition, or safety are favorable. Second, the general level of information needs for convenience store PB foods is comparatively high, and among general information needs, 'information needs for convenience store PB food quality' are the greatest, while in the area of comparative information needs, 'comparative information on PB food and NB food quality' is needed the most. In addition, undergraduate consumers most often want to obtain convenience store PB food information from convenience stores themselves. Third, as purchase intention and information acceptance of convenience store PB foods increase, information needs also increase. However, as quality perception of convenience store PB foods is more positive, information needs reduce.

• 한국식생활문화학회지
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• 제13권3호
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• pp.215-225
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• 1998

The purpose of this study was to identify the development trends and feasibility of health-oriented convenience foods in Korea for promoting health. Special objectives were to investigate characteristics of health-oriented convenience foods; to determine the factor affecting the sale of health-oriented convenience foods; to examine marketing strategies of the foodservice industry; and to provide feedback for the development plan. Questionnaires were developed in this study and mailed to 10 food companies in Korea and then telephone interviews were carried out. Also, marketing strategies of each industry are analyzed by the visit interview with food processing and marketing chargers. The survey was conducted between September 30 and October 30, 1997. The results of this study were summarized as following : The most popular health-oriented convenience foods were completely precooked type, pouch/PE bag packaging type, diet purpose, 100-300 gram size, and convenience store sales with regard to selling and developing health-oriented convenience foods. About factors affecting selling health-oriented convenience foods, the best contributors among factors were seasonality, convenience, and negative image for instant foods. For health-oriented convenience foods, the most important factor was the improvement of taste and quality. Adults should be the most promising customers for health-oriented convenience foods. Food companies must promote variety, taste, nutrition, convenience, price, and advertising of health-oriented convenience foods for the powerful marketing strategies in the future.

• 대한영양사협회학술지
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• 제10권2호
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• pp.246-257
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• 2004

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.

• 한국식품조리과학회지
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• 제15권4호
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• pp.327-337
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• 1999

This study was conducted on a sampling of 700 mixed college students from seven different schools nationwide by written questionnaire to evaluate the value system of convenience foods among Korean college students. Korean students put value on the following categories of convenience foods in order; convenience, taste, price, appearance, appliance to daily life, variety, locality, nutritional value, originality, improvement required, cleanliness and tradition. Significant differences between the sexes occurred in categories as cleanliness and convenience, since females considered convenience foods as convenient but not so clean (safe to eat). This study also conducted factor analysis on 24 individual convenient foods. Noodles laid emphasis on nutritional value; where refrigerated foods, ready to eat (RE) side dishes, on-the-spot kimbab, and sandwiches focused on cleanliness. Noodles. cereal, and instant soup focused on price. Frozen pizza, noodles, retort, RE meat, ham, fish cakes were dependent on locality and traditionality. Noodles, instant food, and packed kimchi scored highly on convenience. Frozen fried rice, retort, instant porridge, instant rice, RE meat, cereal, instant soup, and RE side dishes on consumption on a regular basis. Cereal, refrigerated foods, and RE side dishes laid emphasis on taste. Noodles, instant rice, cereal, ham, and RE side dishes focused on variety. Retort, RE meat, ramen, cereal, ham, and on the spot sandwiches looked to originality, while canned foods was recognized as ‘needing improvement’.

• 한국조리학회지
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• 제20권6호
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• pp.147-158
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• 2014

본 연구는 새터민들의 편의식품에 대한 선호도와 이용현황을 파악하여 올바른 편의식품을 선택할 수 있게 하고자 실시하였다. 새터민 211명에게 설문지를 조사하여 SPSS를 이용해서 분석했다. 반 이상의 새터민들이 편의식품을 좋아하고, 즐겨먹는 것으로 조사되었다. 반 정도의 새터민들이 편의식품에 대해 경우에 따라 좋다고 생각하고 있었고, 새터민들은 편의식품을 간식으로 즐겨 먹었다. 새터민들은 영양보다는 편리성과 맛 때문에 편의식품을 선택하고 있다. 새터민들은 거주기간이 짧을수록 패스트푸드의 맛, 편리성, 영양, 가격때문에 패스트푸드를 선택하는 경향을 보였다. 새터민들에게 편의식품에 대해 이해시키고, 올바른 편의식품 사용방법에 대해 기초적인 식생활교육을 실시하는 것이 바람직하다고 생각되었다.

• 한국식생활문화학회지
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• 제12권4호
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• pp.391-400
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• 1997

To provide basic information for the development of refrigerated convenience foods for Koreans, 492 house-wives residing in Seoul and Kyunggi Province were surveyed concerning satisfaction of buying precooked convenience foods, frequency of using them, preferred Korean dishes, and willingness to buy the convenience foods if they are developed. Statistical data analysis was completed using SAS package program. The satisfaction mean score of the marketed precooked convenience foods was 2.73 out of 5 and the housewives were least satisfied with feed additives and sanitation factors. The factors affecting satisfaction in purchasing were sanitation, taste, variety of type, nutrition, price, and food additives for side-dishes sold refrigerated or at room temperature, and taste, sanitation, variety of type, price, nutrition, and food additives for frozen prepared foods in order respectively. The frequency of using the precooked convenience foods was generally low but that of using the pickled dishes, Jokbal Soondae, and frozen prepared foods was relatively high. The answer of 'the thought that meals should be prepared in households' was the primary reason for avoiding using the precooked convenience foods and 'no time to cook' was the most frequent answer among the reasons for using them. Currently, the precooked convenience foods were used for snacks mainly, but the usages to be expected to increase were for lunchbox, main dishes, snacks, side dishes, special occasions foods, and leisure foods in order. Based on preference and buying priority, the dishes needed to be developed as refrigerated convenience foods among Korean dishes were identified. The result showed that 'preference' was not consistent with buying priority and the housewives perceived the factor of 'convenience' more importantly than 'preference' in purchasing the convenience foods.

• 한국식생활문화학회지
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• 제13권3호
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• pp.227-239
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• 1998

The purpose of this stud was to investigate the degree of recognition as well as the consumption pattern of convenience food products, and related factors among 700 mixed Korean college students using written questionnaire. Students of Seoul region showed the significantly lowest rate of recognition at 36.7%. Results also showed that lifestyles have a significant effect on the degree of recognition of convenience foods. The consumption patterns of convenience foods goes as follows: used frequently-18.2%, once in awhile-73.9%, doesn't use-7.9%. The higher the recognition rate, the higher the consumption rate for convenience foods. When compared in terms of residence, students living at home used more refrigerated foods compared to students living outside of the home. Among the total students living outside of the home, students living on their own scored highest of convenience food consumption. In the case of female students living outside the home, respondents living alone and in dormitories scored the highest. Female students living in dormitories were mainly using refrigerated and canned foods, while those living alone consumed more kimbap and 'sa-bal-myun' in convenience stores. Korean college students mainly consumed frozen food, retort food, and kimbap in convenience stores. The college student that believes that 'You eat to satisfy hunger' significantly used more convenience food while those that marked 'maintain health' consumed the lowest showing a great difference between groups. Results showed that the lower the food habit score, the higher the usage score of convenience foods. The food habit score had a negative correlation with the usage of frozen foods, instant food, and convenience store food. When compared individually, packaged 'ramen' and 'sa-bal-myun' scored the highest points of usage. Frozen fried rice and pre-packaged rice scored the lowest points indicating Korean college students do not consider rice a convenience food. Convenience food consumed in convenience stores ranked the highest among places of consumption, compared to places like home or outdoors; showing that convenience foods were used by people with limited time constraints.

• 대한영양사협회학술지
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• 제25권4호
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• pp.269-280
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• 2019

The purpose of this study was to investigate the relationship between HMR use and eating habits in young Korean adults. This cross-sectional study was conducted on 575 adults (232 men, 343 women) in their 20s and 30s in Korea. Their use of HMRs (classified as ready-to-eat, ready-to-cook, and fresh convenience foods) and eating habits were surveyed. The main reasons for HMR use by men and women were convenience (54.7%, 64.4%) and promptness (24.2%, 24.2%), respectively. The most frequent place for HMR purchase was a convenience store (74.1% and 65.0%, respectively). Regarding the frequency of HMR use, 1~2 times a week was the highest for ready-to-eat (40.9%) and ready-to-cook (30.1%), while no eating was the highest for fresh convenience foods (41.0%). HMR preference was the highest (3.8 out of 5 on a 5-point scale) for ready-to-eat, followed by ready-to-cook (3.3 points) and fresh convenience foods (3.3 points). The use frequency and preference of total HMRs, ready-to-eat foods, and ready-to-eat foods were positively correlated with unfavorable eating habits, including unbalanced eating, overeating, salty eating, spicy eating, skipping, and irregular meals. However, fresh convenience foods showed negative correlations with unbalanced eating, overeating, and salty eating. The use frequency and preference of total HMRs, ready-to-eat foods, and ready-to-cook foods were positively correlated with undesirable eating habits. However, fresh convenience food showed a negative correlation with eating habits such as unbalanced, overeating, and salty eating. These results should be considered for favorable food production and consumer guidance to promote healthy food choices.

• 대한지역사회영양학회지
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• 제29권1호
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• pp.16-33
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• 2024

Objectives: The purpose of this study was to examine mothers' knowledge levels on complementary foods and their perception of convenience complementary foods. Methods: An online survey was conducted with mothers aged 20-49 years who had purchased convenience complementary foods and had a preschool child aged 4 months or older. The respondents were categorized into 3 groups based on their knowledge scores: low- (0-50 points), mid- (55-65 points), and high- (70-100 points) knowledge groups. Results: The average score of mothers' knowledge on complementary foods was 58.8 out of 100 points. Working mothers were found to have lower levels of knowledge compared to mothers who were housewives. Only 1/4 of responding mothers had educational experience on complementary foods. Mothers expressed a desire for information on the types of complementary foods (72.2%) and the intake amounts (60.3%) corresponding to each phase of their child's development. Multivariate analysis of variance revealed significant differences in health (P = 0.002), variety (P = 0.039), and hygiene (P = 0.041) among the factors taken into consideration when purchasing convenience complementary foods according to the mothers' knowledge levels. Mothers in the high-knowledge group placed a greater importance on 'balanced nutrition' (P = 0.022) and 'hygienic cooking' (P = 0.010) compared to mothers in the low-knowledge group. The results of the modified importance-performance analysis, which compared the importance and performance of the factors taken into consideration when purchasing convenience complementary foods, highlighted the need for efforts in 'health,' 'hygiene,' and 'price,' while also indicating an excessive effort in 'convenience.' Conclusions: This study suggests expanding relevant education programs to enhance mothers' knowledge on complementary foods, especially for working mothers. In the industry, marketing strategies for complementary food products could be developed that align with the needs of mothers, focusing on health, hygiene, and price.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.205-220
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• 2007

This study was conducted to examine the perceptions of residents in the Chungcheong area on the commercialization of traditional Korean foods as convenience foods. Data was gathered using a questionnaire designed to evaluate the concerns, satisfaction, and Knowledge of traditional Korean food as well as the perceptions on commercialization of Korean traditional foods as convenience foods. In order to measure traditional food recognition and interests related to health, a 5-point Likert scale was employed and 374 subjects were surveyed. The results are summarized as follows : Most of the respondents expressed concerns for traditional Korean foods. In the over 50 age group, degree of interest (p<0.01), knowledge (p<0.01), and satisfaction (p<0.01) with regards to traditional foods was higher than in other age groups. The professional group had higher degrees of interest, knowledge, and satisfaction about traditional foods than the general group. Based on monthly income, for respondents earning over 3,010,000 won/month, the knowledge rating for traditional foods was higher than in the under 3,000,000 won/month group. The professional group had a more positive view of the commercialization of traditional food as convenience food than the general group. Respondents deemed quality improvements and an increase in consumption as reasons for the commercialization of traditional foods. Those with a greater recognition of traditional foods also had a higher degree of interest for the foods. Efforts for the commercialization of traditional Korean foods will help with consumer menu choices menu development and systems management of Korean traditional foods.