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- A study on the Utilization and Satisfaction of Commercially available Lunchbox by Dietary Lifestyle
- Hyosuk Kim, In-Joon Huh, Sim-Yeol Lee
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Korean Journal of Community Nutrition 2020;25(4):267-279.
DOI: https://doi.org/10.5720/kjcn.2020.25.4.267
Published online: August 31, 2020
1Master’s graduate, Department of education(Culinary education), Graduate School of Education, Dongguk University, Seoul, Korea 
2Graduate Student, Department of Home Economics, Graduate School, Dongguk University, Seoul, Korea
3Professor, Department of Home Economics Education, Dongguk University, Seoul, Korea
2Graduate Student, Department of Home Economics, Graduate School, Dongguk University, Seoul, Korea
3Professor, Department of Home Economics Education, Dongguk University, Seoul, Korea
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Corresponding author:
Sim-Yeol Lee,
Email: slee@dongguk.edu
Received: 17 August 2020 • Revised: 24 August 2020 • Accepted: 24 August 2020
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Abstract
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.
Korean J Community Nutr. 2020 Aug;25(4):267-279. Korean.
Published online Aug 31, 2020.
https://doi.org/10.5720/kjcn.2020.25.4.267
Published online Aug 31, 2020.
https://doi.org/10.5720/kjcn.2020.25.4.267
Copyright © 2020 The Korean Society of Community Nutrition
Original Article
A study on the Utilization and Satisfaction of Commercially available Lunchbox by Dietary Lifestyle
Abstract
Objectives
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.
Keywords
dietary lifestyle; lunchbox utilization; factor analysis; cluster analysis This
Tables
Table 1
Factor loadings for five types of dietary lifestyle characteristics
Table 2
Classification of subjects with dietary characteristics by cluster analysis
Table 3
General characteristics according to dietary lifestyle
Table 4
Utilization of Lunchbox according to dietary lifestyle
Table 5
Menu preference of Lunchbox according to dietary lifestyle
Table 6
Satisfaction of Lunchbox according to dietary lifestyle
Table 7
Usage of prospect and improvement of Lunchbox
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