Korean Journal of Community Nutrition

Research Article

[English]
A study on the Utilization and Satisfaction of Commercially available Lunchbox by Dietary Lifestyle: Hyosuk Kim, In-Joon Huh, Sim-Yeol Lee; Korean J Community Nutr 2020;25(4):267-279. Published online August 31, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.4.267

Objective
This study investigated the utilization and satisfaction of lunchbox by considering the dietary lifestyle of the consumer, in order to refine the purchasing behavior of adults with experience in using lunchboxes, and to provide basic data for efficient menu configuration and direction towards improvement.
Methods
A total of 600 adults in Seoul and Gyeonggi-do answered a self-administered questionnaire designed to investigate general characteristics, utilization, menu preference, satisfaction, prospection, and improvement of lunchbox, according to the dietary lifestyle.
Results
The study subjects were classified into 5 groups: ‘taste seeking group’, ‘safety seeking group’, ‘health seeking group’, ‘economic seeking group’ and ‘convenience seeking group. Considering purchase value of the lunchbox, the ‘taste seeking group’ had a high utilization rate (35.1%) for prices less than 4,000 won (p < 0.05). Lunchboxes were mainly purchased at the lunchbox store (43.3%) and convenience store (37.7%). The important factor that contributed to purchasing a lunchbox was taste (61.3%), which was highest in the ‘taste seeking group’ (p < 0.01). The ‘health seeking group’ showed the highest preference for the low-salt diet lunchbox menu (26.0%) (p < 0.05). The satisfaction of ‘health seeking groups’ was lowest when considering addition of condiments (2.34%), origin of ingredient (2.59%), and provided calorie (2.81%) (p < 0.05). The overall response indicated future use of the lunchbox (69.6%) (p < 0.01); 35.8% respondents recommended the purchase of lunchbox, where convenience of purchase was the highest factor contributing to recommendation (50.2%) (p < 0.05).
Conclusions
Taken together, our results indicate that taste was emphasized in every group purchasing the lunch box. Convenience of purchase was the highest factor contributing to satisfaction, which was relatively low when considering addition of condiments, nutrition and origin of ingredients. We propose that it is necessary to improve the development of various menus for increasing satisfaction by selecting the right ingredients contributing to good health of the consumer.

Citations

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Original Article

[English]
Adulterated Food Management Characteristics according to Dietary Lifestyles among Adolescents: Yunhwa Kim; Korean J Community Nutr 2016;21(6):509-519. Published online December 31, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.6.509

Abstract PDF PubReader

OBJECTIVES
Adulterated food education in adolescence period is very important because dietary management related to food safety is not made in a short period. This study aimed to identify dietary lifestyle factors which drive adulterated food management among middle and high school students.
METHODS
Data was collected from 270 middle and high school students in Daegu using a self-administered questionnaire in March and April of 2015. Data was analyzed using frequency analysis, one-way analysis of variance, Ï‡Â²-test, factor analysis, reliability analysis, regression analysis, and cluster analysis.
RESULTS
The results of factor analysis indicated that adulterated food management awareness was classified into necessity, difficulty, and food purchasing anxiety. The adulterated food management capability was sub-grouped into environmental grasp, food identification, cooking hygiene, and situation management. The adulterated food management efficacy composed of management confidence, action intention, and knowledge. Dietary lifestyle comprised of gustation, family, and health factors after factor analysis, and it consisted of all seeking group, gustation seeking group, family seeking group, health seeking group, and family and health seeking group after cluster analysis. The gustation, family and health factors were significantly affected the factors of awareness, capability and efficacy of adulterated food management (p < 0.05). The frequency of health conditions, helping with meal preparation, and the times of eating out were significantly different according to seeking groups of dietary lifestyle (p < 0.01). The scores of awareness, capability and efficacy of adulterated food management of family and health seeking group were significantly higher than the other seeking groups (p < 0.05).
CONCLUSIONS
This study suggests that adulterated food management education programs should account for gustation, family and health factors of dietary lifestyle to be effective for adolescents.

Citations

Citations to this article as recorded by

Dietary safety management competency for the sustainable health management of adolescents
Yunhwa Kim
Journal of Nutrition and Health.2022; 55(3): 406. CrossRef
Restaurant Meal Delivery and Take-Out Consumption Behavior according to Adolescents’ Food-Related Lifestyles
Yulee Shin, Minsook Kyung, Seonyeong Baek, Sunny Ham
Journal of the East Asian Society of Dietary Life.2021; 31(3): 172. CrossRef
Predicting adolescents’ behavioural intentions in adulterated food management
Yunhwa Kim
British Food Journal.2019; 122(1): 258. CrossRef
Survey on Foodservice Satisfaction and Dietary Education needs for Improvement of School Foodservice in Middle School Students in Seoul
Kyung-Hee Shin, Youngmee Lee, Wookyoun Cho
Korean Journal of Community Nutrition.2017; 22(2): 127. CrossRef

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