A study on the Utilization and Satisfaction of Commercially available Lunchbox by Dietary Lifestyle

Hyosuk Kim; In-Joon Huh; Sim-Yeol Lee

doi:10.5720/kjcn.2020.25.4.267

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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; 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

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.

Keywords: dietary lifestyle; lunchbox utilization; factor analysis; cluster analysis

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

Original Article

A study on the Utilization and Satisfaction of Commercially available Lunchbox by Dietary Lifestyle

Hyosuk Kim

,¹ In-Joon Huh

,² and Sim-Yeol Lee

Author information

Author notes

- 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.
Corresponding author: Sim-Yeol Lee. Department of Home Economics Education, Dongguk University, Seoul, 04620, Korea. Tel: (02) 2260-3413, Fax: (02) 2265-1170, Email: slee@dongguk.edu

Received August 17, 2020; Revised August 24, 2020; Accepted August 24, 2020.

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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

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Table 2
Classification of subjects with dietary characteristics by cluster analysis

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Table 3
General characteristics according to dietary lifestyle

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Table 4
Utilization of Lunchbox according to dietary lifestyle

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Table 5
Menu preference of Lunchbox according to dietary lifestyle

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Table 6
Satisfaction of Lunchbox according to dietary lifestyle

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Table 7
Usage of prospect and improvement of Lunchbox

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