• 한국식생활문화학회지
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• 제13권3호
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• pp.227-239
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• 1998

The purpose of this stud was to investigate the degree of recognition as well as the consumption pattern of convenience food products, and related factors among 700 mixed Korean college students using written questionnaire. Students of Seoul region showed the significantly lowest rate of recognition at 36.7%. Results also showed that lifestyles have a significant effect on the degree of recognition of convenience foods. The consumption patterns of convenience foods goes as follows: used frequently-18.2%, once in awhile-73.9%, doesn't use-7.9%. The higher the recognition rate, the higher the consumption rate for convenience foods. When compared in terms of residence, students living at home used more refrigerated foods compared to students living outside of the home. Among the total students living outside of the home, students living on their own scored highest of convenience food consumption. In the case of female students living outside the home, respondents living alone and in dormitories scored the highest. Female students living in dormitories were mainly using refrigerated and canned foods, while those living alone consumed more kimbap and 'sa-bal-myun' in convenience stores. Korean college students mainly consumed frozen food, retort food, and kimbap in convenience stores. The college student that believes that 'You eat to satisfy hunger' significantly used more convenience food while those that marked 'maintain health' consumed the lowest showing a great difference between groups. Results showed that the lower the food habit score, the higher the usage score of convenience foods. The food habit score had a negative correlation with the usage of frozen foods, instant food, and convenience store food. When compared individually, packaged 'ramen' and 'sa-bal-myun' scored the highest points of usage. Frozen fried rice and pre-packaged rice scored the lowest points indicating Korean college students do not consider rice a convenience food. Convenience food consumed in convenience stores ranked the highest among places of consumption, compared to places like home or outdoors; showing that convenience foods were used by people with limited time constraints.

• 대한지역사회영양학회지
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• 제21권2호
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• pp.140-151
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• 2016

Objectives: This study was performed to examine the consumption patterns of convenience food at convenience stores, dietary habits, and perception as well as knowledge of food additives among university students. Methods: Subjects were 352 university students in Cheongju, Korea, and data was collected by a self-administered questionnaire. They were divided into three groups according to the frequency of consumption of convenience food at convenience stores: 79 rare (${\leq}1$ time/month), 89 moderate (2-4 times/month) and 184 frequent (${\geq}2$ times/week). Results: More subjects from the frequent consumption group lived apart from parents (p<0.001) and possessed more pocket money (p<0.01). Frequent consumption group consumed noodles, Kimbab, and sandwich & burger significantly more often (p<0.001, respectively) than others. In addition, frequent consumption of convenience foods at convenience stores was associated with frequent breakfast skipping (p<0.05), irregular meal time (p<0.01), snacking (p<0.05), and eating late night meal (p<0.001). More from the rare consumption group had heard about food additives previously compared to the frequent consumption group (79.7% vs. 63.6%, p<0.01). Frequent consumption group showed significantly higher score than did the rare consumption group for the following questions: monosodium glutamate is harmful to your health (p<0.05), food additives are necessary for food manufacturing (p<0.005), food additives need to be labeled on products (p<0.05), there is no food additive at all if labeled as no preservatives, no coloring, and no added sugar (p<0.05). There was a significant difference in degrees of choosing products with less food additives depending on the consumption pattern. Conclusions: Our results provided a better understanding of the factors associated with frequent consumption of convenience foods at convenience stores among university students and will be useful to develop a nutrition education program for those who are more prone to consume convenience foods.

• 대한지역사회영양학회지
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• 제28권3호
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• pp.220-234
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• 2023

Objectives: This study aimed to assess the adherence to dietary guidelines among college students in the post-COVID-19 era and examine the changes in their dietary habits as the learning environment transitioned from remote to in-person classes. Methods: We conducted a survey involving 327 college students in Daejeon from March to April 2023. The survey questionnaires included various factors, including age, gender, type of residence, frequency of use of delivery food, convenience food, and eating out. In addition, we investigated the extent of adherence to the dietary guidelines for Koreans and the degree of dietary changes following the post-COVID-19 shift in class format were investigated. For comparative analysis of the level of adherence to dietary guidelines in relation to dietary habit changes, an ANOVA and a post hoc Scheffe test were employed. We also performed a multiple linear regression analysis to identify dietary factors influencing the level of adherence to dietary guidelines. Results: The study revealed a high rate of convenience food consumption and a low rate of homemade food intake among students. There was a marked increase in the consumption of processed foods, convenience foods, dining out, sweet foods, high-fat fried foods, beverages, and alcohol following the transition from online to in-person classes. When examining adherence to Korean dietary guidelines, the highest scored practice was 'Hydration', and the lowest was 'Breakfast habit'. Increased consumption of convenience foods, late-night snacks, and dining out were negatively correlated with adherence levels to dietary guidelines, specifically correlating with 'Healthy weight', 'Hydration', 'Breakfast habit', and the total score of adherence. The adoption of 'regular meals' was positively associated with increased adherence levels to dietary guidelines. Conclusions: The transition from remote to in-person classes post-COVID-19 led to increased intake of convenience foods, dining out, sweet foods, high-fat fried foods, and alcohol. The rise in convenience food and late-night snack consumption negatively influenced several aspects of the dietary guidelines adherence, thereby suggesting the need for strategies to encourage healthy dietary habits among college students.

• Journal of Nutrition and Health
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• 제53권3호
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• pp.255-270
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• 2020

본 연구는 2019년 제15차 청소년건강행태온라인조사 원시자료를 활용하여 청소년들의 편의 식품 섭취 경험에 영향을 미치는 요인을 인구사회학적 특성, 정신건강 특성, 그리고 건강행태 특성으로 구분하여 살펴보았다. 연구 결과에 의하면 청소년들의 편의식품 섭취에 영향을 미치는 요인으로 인구사회학적 특성인 성별, 주관적 학업성적, 주관적 경제상태뿐만 아니라 정신건강 요인인 스트레스 인지, 주관적 수면 충족, 우울감 경험, 자살 생각이 유의한 변수로 확인되었으며, 건강행태 요인으로 아침식사 결식, 패스트푸드, 단 음료 섭취 등과 같은 식생활 행태뿐만 아니라 흡연, 음주, 약물복용 등의 요인도 청소년들의 편의식품 섭취에 영향을 미치는 것으로 확인되었다. 이러한 결과를 바탕으로 청소년들의 편의식품 섭취를 줄이기 위해서는 가정에서는 청소년들이 아침식사, 채소, 과일, 우유 섭취와 같은 건강한 식습관 및 충분한 수면 습관을 형성하도록 돕는 자녀교육이 필요하며, 학교에서는 청소년들이 건강한 식품을 선택하고 손쉬운 건강식을 스스로 만들어 먹을 수 있는 기술을 습득하도록 돕는 영양교육이 필요하다. 특히 편의식품 섭취 빈도가 높은 청소년들을 대상으로 스트레스를 관리하고 금연, 금주와 같은 건강증진 행위를 실천하도록 돕는 건강교육이 함께 실시될 필요가 있다. 정부에서는 청소년들에게 건강한 식품을 제공할 수 있는 소매 업체가 우선적으로 학교 주변에 위치할 수 있도록 법률을 제정하거나, 학교 주변 소매 환경에서 양질의 편의식품이 판매될 방안을 마련할 필요가 있다. 이러한 결과를 바탕으로 향후에는 청소년의 편의식품 섭취에 영향을 미치는 요인을 종단적으로 연구할 것을 제언한다.

• Journal of Nutrition and Health
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• 제52권4호
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• pp.383-398
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• 2019

빠르고 손쉽게 먹을 수 있으면서 청소년의 입맛을 자극하는 편의식의 섭취증가와 이에 따른 영양 불균형이 우려되는 상황에서 본 연구에서는 고등학교 남녀 청소년의 편의점 편의식 빈도에 따라 식습관, 생활습관 및 청소년영양지수 (NQ-A)를 평가하여 청소년의 편의식의 이용과 식사의 질과의 관련성을 규명하였다. 연구대상은 인천지역의 고등학교에 재학중인 고등학생 474명 (남자 225명, 여자 249명)이었고, 2018년 6월에 조사를 실시하였다. 대상자의 평균 연령은 16.7세였으며, 대상자의 편의점 이용 빈도에 따라 '주1회미만군', '주1~2회군', '주3회이상군'의 세 군으로 분류였고, 남학생의 경우 주1회미만군은 32.4%, 주1 ~ 2회군 35.6%, 주3회이상군 32.0%였으며, 여학생의 경우 주1회미만군은 35.6%, 주1~2회군 44.6%, 주3회이상군 16.9%이었다. 남녀 대상자 모두에서 편의점 이용 빈도에 따른 세 군의 학년분포, 어머니의 직업 유무, 가족원수, 과외학습 상태, 식사에 소요되는 시간은 유의적인 차이를 보이지 않았으며, 남녀 모두에서 세 군간의 용돈 분포는 유의적인 차이를 보이면서 편의점 이용 빈도가 높은 대상자들의 용돈이 높게 나타났다 (p < 0.05, p < 0.01). 남학생의 경우 편의점 편의점 이용빈도가 증가할수록 과자 또는 달거나 기름진 빵, 라면, 길거리 음식의 섭취빈도가 증가하고, 콩/두부의 섭취 빈도와 영양표시 확인률이 감소하는 관련성이 나타났다. 여학생의 경우는 편의점 편의점 이용빈도가 증가할수록 음료, 라면, 야식, 길거리 음식의 섭취 빈도가 증가하는 관련성이 제시되었다. 청소년영양지수를 이용한 실사의 질 평가에서 남녀학생 모두 편의점 이용빈도가 증가할수록 실사의 질이 낮아졌고 영역별 평가에서는 균형, 다양, 환경, 실천 영역은 편의점 이용빈도에 따른 유의적인 관련성을 보이지 않았으나, 절제 영역이 유의적으로 낮아지는 것으로 나타났다. 이상의 연구결과를 통하여 편의점 이용 빈도가 높은 학생들은 라면 등의 편의식 및 달거나 기름진 간식류, 음료류의 섭취빈도가 높으며 야식이나 길거리 음식 섭취빈도가 높은 식행동 특성을 보였다. 청소년영양지수를 이용한 식사의 질 평가결과에서도 편의점 이용빈도가 높은 남녀 고등학생에서 총 식사의 질과 절제 영역의 점수가 낮은 유의적인 관련성이 제시되었다. 이와 같이 고등학생의 높은 편의점 편의식의 이용은 바람직하지 못한 식행동 및 식사의 질 저하와 연관성이 있으므로 이에 대한 올바른 식습관지도가 필요하다고 사료된다.

• 동아시아경상학회지
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• 제10권3호
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• pp.75-91
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• 2022

Purpose - This study aims to predict the future market and draw policy implications by analyzing the trend of outsourcing housework through the food subscription service. Research design, data, and methodology - Content analysis was conducted on the consumption value emphasized in advertisements by item targeting food subscription service advertisements. Advertisements used as research data were extracted via keyword searches on Google web pages. A total of 30 advertisements selected were used for the final analysis. Result -The consumption values emphasized in the advertisements for staple foods, refreshments, and special foods were analyzed by considering the following factors: price, convenience, health, and pleasure. Convenience and health were emphasized in the staple foods, and price and pleasure were emphasized in the snacks. In the case of special foods, convenience and pleasure appeared together with a focus on health. Conclusion - Based on the trend of food subscription services, the implications for the market and policies for outsourcing housework through home meal replacement can be presented. Considering that the consumption value of a food subscription service is differentiated by item, it is necessary to formulate a plan to develop the market and policies related to outsourcing housework.

• 한국식품조리과학회지
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• 제15권4호
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• pp.327-337
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• 1999

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’.

• 대한지역사회영양학회지
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• 제8권2호
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• pp.181-191
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• 2003

The purpose of this study was to investigate the dietary habits, the nutritional knowledge and the consumption patterns of convenience foods of 618 university students located in the Gwangju area, from November twentieth to November thirtieth, 2002. The subjects included 301 males (48.7%) and 317 females (51.3%). This survey was conducted using a self-administered questionnaire. The percentage of students who were underweight, normal and overweight based on their body mass index (BMI) was 3.7, 88.0 and 8.3 far the males, and 29, 71 and 0 for the females, respectively. Most students (73.8%) skipped breakfast. This was because of lack of time (65.1%) of the cases. Self-reported eating habit problems were eating irregular meal (52.4%), overeating (21%), prejudiced meal (12.4%) and skipping meal (7.4%). The type of favorite snack was biscuit (31.9%) and cup Ramyon (31.9%). The rates of alcohol drinking in male and female students were 88.0% and 85.8% respectively, and the rates of smoking were 35.9% and 28% respectively. Males ate fiequently cup Ramyon (2.08 $\pm$ 2.95), fries (pork cutlet, fried potato) (1.91 $\pm$ 2.58), Ramyon (1.81 $\pm$ 3.00) and kimbab (1.70 $\pm$ 3.17) more frequently, while females ate kimbab (2.25 $\pm$ 3.26), cup Ramyon (1.89 $\pm$ 2.09), fries (pork cutlet, fried potato) (1.77 $\pm$ 2.67), Ramyon (1.46 $\pm$ 1.1.95) and fish paste (1.45 $\pm$ 2.22) more frequently. The nutritional knowledge score was higher in females than in males. The mean consumption patterns of convenience foods of students living in home were lower than that of students living in dormitory and boarding w/cooking. When the amount of pocket money available and the body mass index increased and the nutritional knowledge level was low, the mean consumption of convenience foods increased. The mean consumption of convenience foods correlated negatively with nutritional knowledge (p < 0.01). Therefore, nutritional education for university students is needed so as to improve their health and nutritional education program should be developed to meet the various needs of these students. (Korean J Community Nutrition 8(2) : 181~191, 2003)

• 대한지역사회영양학회지
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• 제28권4호
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• pp.269-281
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• 2023

Objectives: This study aimed to examine the frequency of convenience food consumption at convenience stores (CVS) and the CVS usage patterns of middle and high school students as well as to understand students' attitude toward sodium and sugar reduction. Methods: We used an online questionnaire for data collection. The questionnaire comprised five distinct categories: general characteristics, CVS usage, frequency of consumption according to convenience food menus at CVS, attitude toward sodium and sugar reduction, and adherence to dietary guidelines. Results: A total of 75 students from Seoul (14 middle school students and 61 high school students) participated in the study. Most respondents visit CVS 3-5 times a week. CVS are predominantly used during weekdays, mostly during lunch, and dinner. The students mostly checked the caloric content and expiration date as food labeling information. The participants were aware of the need to reduce their sugar and sodium intake. Among frequent CVS convenience food consumers, there was an increased consideration of the need to reduce their sugar and sodium consumption, despite their actual selection of foods with high sugar and sodium content. Additionally, they did not check the sugar and sodium levels indicated in food labeling. Further, the dietary action guide from the Ministry of Health and Welfare were poorly followed by most students. Conclusions: There is a need for nutrition education specifically addressing the sugar and sodium content of the convenience foods predominantly consumed by students. Additionally, educating students with frequent convenience food consumption to actively check the sugar and sodium information on food labels could help promote healthier food choices.

• 동아시아식생활학회지
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• 제23권6호
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• pp.690-703
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• 2013

This study investigated the dietary behaviors and consumption of convenience foods among salaried men in Busan, Korea, and compared them based on the men's nutritional knowledge level. A questionnaire was developed based on the review of literatures and was distributed to 250 office workers in Busan in February 2013. A total of 224 data were used for the analyses. ${\chi}^2$-tests were employed for the nominal data while Mann-Whitney' U-tests were used for the ordinal data. Leven's tests were first performed before the t-tests for the interval data. Almost 60% of the respondents were female, 50% were in their 30s and 68% lived with other family members. The mean score of the nutritional knowledge test was 13.78 out of 20. Women and those who graduated from college or higher were likely to get a better score than men and those who graduated from high school or below. The respondents were divided into two groups for further analyses: Low (LK) vs. High (HK) knowledge score groups. LKs were more likely to consume 20 convenience foods than HKs. Although the respondents recognized the nutritional disadvantages of consuming convenience foods for an extended period, they continue to eat them because they lack time and further, it is quick and easy to consume convenience foods instead of preparing meals from scratch.