The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Study on the Usage of Smartphone Food Delivery Apps among University Students in Chungbuk Area

충북 지역 일부 대학생에서 스마트폰 음식 배달앱 이용 실태

  • Bae, Yun-Jung (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Park, Heejin (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Sung, Minhee (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Jo, Hongbi (Major in Food and Nutrition, Korea National University of Transportation)
  • 배윤정 (한국교통대학교 식품영양학전공) ;
  • 박희진 (한국교통대학교 식품영양학전공) ;
  • 성민희 (한국교통대학교 식품영양학전공) ;
  • 조홍비 (한국교통대학교 식품영양학전공)
  • Received : 2020.01.30
  • Accepted : 2020.02.13
  • Published : 2020.02.29
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Abstract

In this study, a survey was conducted among university students (119 men and 134 women) in Chungbuk province using questionnaires to investigate the variables and eating patterns related to the use of food delivery apps. A survey was conducted from March 22, 2019 to April 3, 2019. Of the total respondents, 77.2% reported that they had ordered food at least once using food delivery apps on smartphones. Further, 63.3% of the total subjects had ordered food delivery through smartphone apps once or twice a month, and the most preferred cuisine for food delivery was fast food, followed by Bunsik (Korean street food/snack), western food, and Chinese food. The average satisfaction scorefor food delivery apps was 3.8 points, and the satisfaction score was the highest with the convenient ordering process (4.0), followed by good taste (3.9) and good portion (3.8). The subjects who used smartphone food delivery apps three times or more a month showed a significantly higher frequency of instant food intake (p=0.0132), dining out (p=0.0282), and late-night eating (p=0.0047) than the subjects who ordered food using delivery apps less than three times a month. In conclusion, these study results may be applied as baseline data for dietary education among university students.

Keywords

References

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