The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Home Meal Replacement Use and Dietary Quality according to Its Use Frequency among University Students in Chungcheong Area

충청지역 대학생의 가정간편식 섭취 실태 및 섭취 정도에 따른 식사의 질 평가

  • Da Yun Hwang (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Se Bin Jeong (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Ji-Won Kang (Major in Food and Nutrition, Korea National University of Transportation) ;
  • In-Young Choi (Dept. of Food and Nutrition, Kongju National University) ;
  • Mi-Hyun Kim (Dept. of Food and Nutrition, Kongju National University) ;
  • Mi-Kyeong Choi (Dept. of Food and Nutrition, Kongju National University) ;
  • Yun-Jung Bae (Major in Food and Nutrition, Korea National University of Transportation)
  • 황다윤 (국립한국교통대학교 식품영양학전공 ) ;
  • 정세빈 (국립한국교통대학교 식품영양학전공 ) ;
  • 강지원 (국립한국교통대학교 식품영양학전공 ) ;
  • 최인영 (국립공주대학교 식품영양학과 ) ;
  • 김미현 (국립공주대학교 식품영양학과 ) ;
  • 최미경 (국립공주대학교 식품영양학과 ) ;
  • 배윤정 (국립한국교통대학교 식품영양학전공 )
  • Received : 2023.07.05
  • Accepted : 2023.08.09
  • Published : 2023.08.31
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Abstract

The purpose of this study was to analyse factors related to Home Meal Replacement (HMR) use among university students and to determine the dietary quality according to its consumption. A survey on the consumption of HMR and Nutrition Quotient (NQ) was conducted from September to November 2021. The study included 232 university students (88 males, 144 females) from Chungcheong. The proportion of consumption at least once a week was 71.55% for ready-to-eat foods, 55.60% for ready-to-cook foods, 40.95% for fresh-cut products, and 21.12% for meal-kits. The preference ratings were as follows: ready-to-eat foods, 3.77 out of 5 points, meal-kits, 3.53 points, fresh-cut products, 3.52 points, and ready-to-cook foods, 3.45 points. In terms of satisfaction, convenience (4.06 out of 5 points), taste (3.71 points), variety (3.67 points), and food hygiene (3.62 points) were rated the highest. The scores in the moderation NQ were significantly lower in the groups that consumed ready-to-eat foods (p=0.0002), ready-to-cook foods (p=0.0002), and meal-kits (p=0.0068) at least once a week compared to the groups that consumed them less than once a week. In conclusion, the results will serve as basic data for nutrition education for proper consumption of HMR among university students.

Keywords

References

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