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Survey on Present Use and Future Demand for the Convenience Food in the Elderly Group


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Survey on Present Use and Future Demand for the Convenience Food in the Elderly Group

Article information

Korean J Community Nutr. 2012;17(1):81-90
Publication date (electronic) : 2012 February 29
doi : https://doi.org/10.5720/kjcn.2012.17.1.81
Ji Young Park, Ji-Na Kim1, Wan-Soo Hong2, Weon-Sun Shin1
Graduate School of Education, Hanyang University, Seoul, Korea.
1Department of Food and Nutrition, Hanyang University, Seoul, Korea.
2Department of Foodservice Management and Nutrition, Sangmyung University, Seoul, Korea.
Corresponding author: Weon-Sun Shin, Department of Food & Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 133-791, Korea. Tel: (02) 2220-1204, Fax: (02) 2292-1226, hime@hanyang.ac.kr
Received 2011 November 15; Revised 2011 December 08; Accepted 2012 January 17.

Abstract

This study is to research the use and the demand of the elderly generation that pursue economic ability and active lifestyle. The composition of the meals were "homemade meals" 65.3%, "homemade & convenience meals" 26.7% overall. For the "never miss a meal" category, 70~74 years old was 48.3%, over 80 years old was 60.0%. The elderly under 70 years old showed a high frequency in the use of alternative meals (p < 0.05) and the elderly with higher education used the alternative meals more frequently (p < 0.01). The rice-cakes, bread, tuna cans, Korean side-dishes, beverages, meat, cup-noodles and seafood as alternative meals are in the order of most frequency. Also, 96.0%, 59.0% and 46.5% of the elderly had experience in using "Ready to eat (RTE)", "Ready to heat (RTH)" and "Ready to cook (RTC)". The oldest group surveyed, the elderly at the age of 80 years old and above showed lower preference for "completely cooked state" but showed highest results in the "half-cooked state". This shows the difference between people's perception and the behavior that showed high frequency of 96.0% in the experience with "RTE". This can be inferred that the elderly needs the development of convenience food that is moderately packaged according to the newer lifestyle where the elderly live independent from their children. Moreover, there is a higher demand in the healthy convenience food, which means that there is a need for development in the quality of the convenience food that will allow more faith in convenience food by the elderly.

Keywords: the elderly; convenience food; food preference; food perception

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Article information Continued

Copyright © 2012 The Korean Society of Community Nutrition

Table 1

Questionnaire according to item arrangement

Table 1

1) RTE: Ready To Eat, 2) RTH: Ready To Heat, 3) RTC: Ready To Cook

Table 2

General characteristics of subjects

Table 2

1) N (%)

Table 3

General health status of the elderly

Table 3

1) N (%)

Table 4

Dietary intake, Regularity, Present condition of using the home meal replacement

Table 4

1) N (%)

2) HMR: Home Meal Replacement

Table 5

A constitution of convenience food by education level

Table 5

1) HMR: Home Meal Replacement, 2) N (%), 3) **: p < 0.01

Table 6

Current status of Home meal replacement

Table 6

1) RTE: Ready To Eat

Table 7

The use of 4 type home meal replacement by education level

Table 7

1) N (%), 2) RTE: Ready To Eat, 3) RTH: Ready To Heat, 4) RTC: Ready To Cook, ns: Not signifiant

Table 8

The reason not to use of convenience food by age1)

Table 8

1) Multiple Response Analysis, 2) N (%), 3) RTE: Ready To Eat, 4) RTH: Ready To Heat, 5) RTC: Ready To Cook

Table 9

Preference of cooking and processing degree by age

Table 9

1) N (%), ns: Not significant

Table 10

Needs on convenience food1) purchase by age

Table 10

1) Commercially prepared food designed for ease of consumption

2) N (%)

ns: Not significant