Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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A Survey of Need and Purchase Intention for Meal Kits - For Children's Foodservice Managers in Changwon Areas -

어린이급식소용 밀키트 필요성 및 구매의도에 대한 인식 조사 - 창원 일부 지역의 어린이 급식담당자 대상 -

  • Seo-Jin Kim (Interdisciplinary Program in Senior Human Ecology (Food & Nutrition), Changwon National University) ;
  • Jae-Hee Park (Interdisciplinary Program in Senior Human Ecology (Food & Nutrition), Changwon National University) ;
  • Hye-Kyung Moon (Interdisciplinary Program in Senior Human Ecology (Food & Nutrition), Changwon National University)
  • 김서진 (창원대학교 시니어 휴먼 에콜로지 협동과정(식품영양학전공)) ;
  • 박재희 (창원대학교 시니어 휴먼 에콜로지 협동과정(식품영양학전공)) ;
  • 문혜경 (창원대학교 시니어 휴먼 에콜로지 협동과정(식품영양학전공))
  • Received : 2023.05.26
  • Accepted : 2023.08.11
  • Published : 2023.08.02
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Abstract

In this study, a survey was conducted on the development of meal kits for children's foodservice to increase the convenience of the cooking process. It was performed among the foodservice managers in the 141 children's foodservice facilities registered in the Center for Children's Foodservice Management about meal-kits in Changwon areas. The survey results were analyzed according to the children's foodservice scale type. The biggest problem in a foodservice system was "difficult to purchase food ingredients directly every week" (38.4%) in small-scale children's foodservices, and "difficult to use the served menu without modification" (38.2%) in institutional children's foodservices (P<0.001). The most important factor when choosing the meal kit was "quality" (41.1%). Respondents on having an experience with using the meal kit were low at 34.8%, and the reasons for not using the meal kits were "expensive" (67.3%) and "not fresh food ingredients" (18.4%). The main reasons for not using children's foodservice meal kits were "expensiveness" (64.4%) and "necessity of adding disinfection process" (16.1%). Most of the reasons for not wanting to use children's foodservice meal kits were that they did not trust the safety of the meal kits. The use of meal kits in children's foodservices may reduce the preparation process and increase the efficiency of foodservice although the safety and quality of meal kits should be guaranteed. The appropriate hygiene management standards need to be set, and HACCP should be applied to develop meal kits for children's foodservices.

Keywords

References

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