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Park, Kim, Hong, and Shin: Survey on Present Use and Future Demand for the Convenience Food in the Elderly Group
Original Article
Korean Journal of Community Nutrition

Korean Journal of Community Nutrition 2012; 17(1): 81-90.

Published online: 29 February 2012

DOI: https://doi.org/10.5720/kjcn.2012.17.1.81

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

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 15 November 2011       Revised 8 December 2011       Accepted 17 January 2012

Copyright © 2012 The Korean Society of Community Nutrition

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

Figures and Tables

Table 1
Questionnaire according to item arrangement
kjcn-17-81-i001

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

Table 2
General characteristics of subjects
kjcn-17-81-i002

1) N (%)

Table 3
General health status of the elderly
kjcn-17-81-i003

1) N (%)

Table 4
Dietary intake, Regularity, Present condition of using the home meal replacement
kjcn-17-81-i004

1) N (%)

2) HMR: Home Meal Replacement

Table 5
A constitution of convenience food by education level
kjcn-17-81-i005

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

Table 6
Current status of Home meal replacement
kjcn-17-81-i006

1) RTE: Ready To Eat

Table 7
The use of 4 type home meal replacement by education level
kjcn-17-81-i007

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)
kjcn-17-81-i008

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
kjcn-17-81-i009

1) N (%), ns: Not significant

Table 10
Needs on convenience food1) purchase by age
kjcn-17-81-i010

1) Commercially prepared food designed for ease of consumption

2) N (%)

ns: Not significant

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