A Factor Analysis on the Value System of Convenience Foods by Korean College Students

한국 대학생의 편의식품에 대한 가치 구조 평가에 대한 요인 분석

  • 문수재 (연세대학교 식품영양학과) ;
  • 윤혜준 (연세대학교 식품영양학과) ;
  • 김정현 (배제대학교 가정교육과) ;
  • 이양자 (연세대학교 식품영양학과)
  • Published : 1999.11.01


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’.