Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A study of consumer demands for menu development of senior-friendly food products - Focusing on seniors in Seoul and Kyeonggi area

고령친화식품 개발을 위한 한국 노년층의 조리 요구도 조사 - 서울·경기 지역 노인을 중심으로 -

  • 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)
  • 곽동경 (연세대학교 식품영양학과) ;
  • 김현아 (상명대학교 외식영양학과) ;
  • 백진경 (상명대학교 외식영양학과) ;
  • 전민선 (충남대학교 식품영양학과) ;
  • 신원선 (한양대학교 식품영양학과) ;
  • 박기환 (중앙대학교 식품공학과) ;
  • 박대섭 (영산대학교 외식경영학과) ;
  • 홍완수 (상명대학교 외식영양학과)
  • Received : 2013.01.23
  • Accepted : 2013.06.13
  • Published : 2013.06.29
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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

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