Korean Journal of Community Nutrition

Research Article

[Korean]
Effect of Type of Nutrition Labeling on the Healthfulness Evaluation and Purchase Intentions of Home Meal Replacements (HMR) in South Korea: Mee-Young Joe; Korean J Community Nutr 2022;27(5):387-396. Published online October 31, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.5.387

Objectives
The purpose of this study was to examine the effects of the types of nutrition labeling on the processing fluency, health evaluation and purchase intentions of home meal replacements.
Methods
This online experimental study was conducted from December 29 to 31, 2019 and included 134 participants. The research design was 2 (Objective nutrition labeling: present vs. absent) X 2 (Evaluative nutrition labeling: present vs. absent) and each participant was randomly assigned to one of four groups. As stimuli, five types of ready-to-heat foods sold in the market were used.
Results
Processing fluency (4.91 points) and purchase intention (4.13 points) were significantly high when both evaluative nutrition labeling and objective nutrition labeling were presented, and healthfulness evaluation (4.47 points) was significantly high when only evaluative nutrition labeling was presented. All three variables were measured to be high when evaluative nutrition labeling was presented. The evaluative nutrition labeling that visually represented nutritional values was found to be more effective for processing fluency, healthfulness evaluation, and purchase intention than the objective nutrition labeling representing the nutritional value of the product in numbers and proportions.
Conclusions
These results show that it is necessary to develop various types of evaluative nutrition labeling to enable consumers to choose and purchase healthful home meal replacements. Also, consumer education and public campaigns are needed to encourage consumers to select healthier home-cooked meals using nutrition labeling.

Citations

Citations to this article as recorded by

Analysis of Dietary Behavior and Sustainable Dietary Life Competency in Families According to Parents’ Dietary Lifestyle: Using the 2021 Korea Consumer Behavior Survey for Food
Sun A Choi, Jeong Ok Rho
Journal of the Korean Society of Food Science and Nutrition.2023; 52(11): 1179. CrossRef
Study on the consumption practices and Importance-Satisfaction Analysis of meal-kit selection attributes among adults in their 20s and 30s
Se-Eun Kim, Hyun-Joo Bae
Journal of Nutrition and Health.2023; 56(3): 315. CrossRef

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Original Articles

[English]
Home Meal Replacement Use and Eating Habits of Adults in One-Person Households: Mi Kyeong Choi, Eun Sun Park, Mi Hyun Kim; Korean J Community Nutr 2019;24(6):476-484. Published online December 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.6.476

Abstract PDF PubReader

OBJECTIVES
The rise of one-person households may have consequences for food consumption patterns, and eating habits. This study investigated the home meal replacement (HMR) use and eating habits among adults in their 20s-30s living in one-person households.
METHODS
A total of 247 adults aged 26â€“39 years participated in this study. The subjects were divided into three group according to the household type; one-person households (n=80), two-person households (n=49), and multi-family (three and more members) households (n=118). Their use of HMRs (classified as ready-to-eat, ready-to-cook, and fresh convenience foods) and their eating habits were all compared.
RESULTS
The mean age of the subjects was 30.5 years, 47.8% were male, and there was no significant difference in age, gender, occupation, and monthly income according to the type of household. The intake frequency of total HMR and ready-to-eat foods was significantly higher in one-person households among the three groups. People in one-person households consumed more HMRs alone, and spent more money to buy HMRs. Undesirable dietary habit scores like unbalanced eating (p<0.05) and eating salty foods (p<0.05) were significantly higher in the one-person households. Among the total subjects, the unbalanced eating scores showed a significant positive correlation with the intake frequency of ready-toeat foods, while the unbalanced eating scores showed negative correlation with the preference of fresh convenience foods. The scores for eating salty foods showed a significant positive correlation with the intake frequency and preference of ready-to-eat foods and ready-to-cook foods, while there was negative correlation with the intake frequency and preference of fresh convenience foods.
CONCLUSIONS
Adults in their 20sâ€“30s in one-person households consumed more ready-to-eat foods than those in multi-family households. In addition, people with one-person households had more unbalanced diets and ate more salty foods, and these undesirable eating habits showed a significant positive correlation with the use of ready-to-eat or ready-to-cook foods. These results should be addressed for producing healthier ready-to-eat/ready-to-cook foods and implementing nutrition education for making healthy food choices of one-person households, which are steadily increasing.

Citations

Citations to this article as recorded by

Understanding the charactersitics and types of single-person households based on food purchase frequencies in Korea: a cross-sectional study using the 2023 Consumer Behavior Survey for Foods
So-Yun Kim, Youngmin Nam, Jong-Youn Rha, Haerang Lee
Korean Journal of Community Nutrition.2025; 30(1): 27. CrossRef
Application of a living lab model to an evidence-based reduced-sodium healthy eating practice program in Korea: a pre-post study
Jung-Hyun Kim, Eugene Shim, Min Sook Kyung, Sooyoun Kwon, Hyoung su Park, Jae-Heon Kang
Korean Journal of Community Nutrition.2025; 30(1): 53. CrossRef
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Current Topic in Lactic Acid Bacteria and Probiotics.2023; 9(2): 81. CrossRef
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Korean Journal of Community Nutrition.2023; 28(4): 269. CrossRef
Problems Encountered in Analyzing the Market Size, Purchase, and Consumption of HMR in the Republic of Korea
Sung Ok Kwon, Injoo Choi, Yoojeong Joo, Jihyun Yoon
Korean Journal of Community Nutrition.2022; 27(6): 480. CrossRef
Qualities of rice-based home meal replacement products upon microwave cooking
Gi-Un Seong, Yu Mi Kim, Jun-Hyeon Cho, Ji-Yoon Lee, Sais-Beul Lee, Dongjin Shin, Dong-Soo Park, Kwang-Sup Youn, Ju-Won Kang
Korean Journal of Food Preservation.2022; 29(5): 715. CrossRef
Comparison of Dietary Behaviors and the Prevalence of Metabolic Syndrome in Single- and Multi-Person Households among Korean Adults
Kyung Won Lee, Dayeon Shin
Healthcare.2021; 9(9): 1116. CrossRef
Relationship between Eating Behavior and Healthy Eating Competency of Single-Person and Multi-Person Households by Age Group
Seung-Hee Hong, Ji-Myung Kim
Korean Journal of Community Nutrition.2021; 26(5): 337. CrossRef
Analysis of Contamination of Total Aerobic Bacteria and Foodborne Pathogens in Home Meal Replacement (HMR) and the Importance of Food Hygiene Management
Hyun Jin Cho, Jeeyeon Lee
Resources Science Research.2021; 3(2): 63. CrossRef
Studies of Selection Attributes for Lunch Boxes (Dosirak) Using Conjoint Analysis among Single Men
A Reum Han, Sung Suk Chung, Jeong Ok Rho
Journal of the Korean Society of Food Science and Nutrition.2021; 50(8): 884. CrossRef
Healthy Eating Capability of One-person Households-The Effects of Eating Alone, Meal Types, and Dietary Lifestyles
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Family and Environment Research.2020; 58(4): 483. CrossRef

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[English]
The Structural Correlation between Consumer's Attitudes and Intention of Repurchase of Home Meal Replacement (HMR) according to the Product Categories: Lana Chung, Hae Young Lee, Il sun Yang; Korean J Community Nutr 2007;12(3):344-351. Published online June 30, 2007

Abstract PDF: The purposes of this study were to analyze the consumer inclination to convenience towards HMR in order to verify the structural correlation of the actual state of consumption, and to analyze consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase'. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling of 550 subjects, who were distributed a questionnaire from March 12 to 30, 2005. A total of 451 questionnaires were returned (the return rates were 82%). The main results of this study were as follows : Regarding the types of HMR, 'Ready to eat' had higher preference (3.31), satisfaction (3.33) and 'intention to purchase it again' (3.38) than those of 'Ready to heat' and 'Ready to end-cook.' Consumer inclination to convenience towards HMR was analyzed in order to verify the structural correlation of the actual state of consumption, and consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase' were analyzed. The gross effect of 'frequency of using' on 'intention to repurchase' was 0.435, the gross effect of preference on 'intention to purchase it again' was 0.659, and the gross effect of satisfaction on 'intention to purchase it again' was 0.772 for 'Ready to eat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.448, the gross effect of preference on 'intention to repurchase' was 0.556, and the gross effect of satisfaction on 'intention to repurchase' was 0.654 for 'Ready to heat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.432, the gross effect of preference on 'intention to repurchase' was 0.494, and the gross effect of satisfaction on 'intention to repurchase' was 0.608 for 'Ready to end-cook.' To summerize the above results, there was a difference of the structural correlation among component concepts of the actual state of consuming according to the criteria of HMR. Thus, it implied that differentiated sales strategies were needed according to the criteria of HMR.

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