Journal List > Korean J Community Nutr > v.17(1) > 1038399

Korean J Community Nutr. 2012 Feb;17(1):81-90. Korean.
Published online February 29, 2012.
Copyright © 2012 The Korean Society of Community Nutrition
Survey on Present Use and Future Demand for the Convenience Food in the Elderly Group
Ji Young Park, Ji-Na Kim,1 Wan-Soo Hong,2 and 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, Email:
Received November 15, 2011; Revised December 08, 2011; Accepted January 17, 2012.


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


Table 1
Questionnaire according to item arrangement
Click for larger image

Table 2
General characteristics of subjects
Click for larger image

Table 3
General health status of the elderly
Click for larger image

Table 4
Dietary intake, Regularity, Present condition of using the home meal replacement
Click for larger image

Table 5
A constitution of convenience food by education level
Click for larger image

Table 6
Current status of Home meal replacement
Click for larger image

Table 7
The use of 4 type home meal replacement by education level
Click for larger image

Table 8
The reason not to use of convenience food by age1)
Click for larger image

Table 9
Preference of cooking and processing degree by age
Click for larger image

Table 10
Needs on convenience food1) purchase by age
Click for larger image

1. Bettman JR, Whan Park C. Effects of prior knowledge and experience and phase of the choice process on consumer decision process, A protocol analysis. J Consumer Res 1980;7(3):234–248.
2. Bok HJ, Choi SK. A study of possibilities on developing of traditional convenience foods for anti-aging control an analysis of public perspectives. J East Asian Soc Diet Life 2008;18(3):322–330.
3. Cho SH. In: Food science. Paju: Kyomunsa; 2008. pp. 342-343.
4. Chung LN, Lee HY, Yang IS. The structural correlation between consumer's attitudes and intention of repurchase of Home Meal Replacement (HMR) according to the product categories. Korean J Community Nutr 2007;12(3):344–351.
5. De BM, McCarthy M, Cowan C, Ryan I. The influence of lifestyle characteristics and beliefs about convenience food on the demand for convenience foods in the Irish market. Food Quality & Preference 2004;15(2):155–165.
6. Hur MR. In: The chemosensory changes and nutritional status in Korean elderly woman. Ewha Womans University; 1999.
MS thesis.
7. Jung RN, Lee HY, Yang IS. What's the consideration attribute on purchasing the HMR? Korean J Food Cult 2007;22(3):315–322.
8. Jung JH. In: A study on co-relationship customer behavior and selection attributes in the food-court. Sejong University; 2002.
MS thesis.
9. Kang MS. In: A study of yaksunyori menu develop a plan. Hanyang University; 2002.
MS thesis.
10. Korean National Statistical OfficeEstimated future population 2010-2060. 2011 [cited 2011 December 7].
Available from
11. Kim HY, Choi SH, Ju SE. A survey of the behaviors on fast food restaurants. J Korean Soc Diet Cult 1996;11(1):71–82.
12. Kim HY, Ryu SH. Evaluation of hazardous factors for the application of HACCP on production and transportation flow in home-delivered meals for the elderly. Korean J Soc Food Cookery Sci 2003a;19(2):195–209.
13. Kim HY, Ryu SH. Changes of chemical and microbiological quality of home-delivered meals for elderly as affected by packaging methods and storage conditions 2. Korean J Soc Food Cookery Sci 2003b;19(2):241–253.
14. Kim HY, Ryu SH. Changes of physical and sensory quality in home-delivered meals for elderly as affected by packaging methods and storage conditions 3. Korean J Soc Food Cookery Sci 2003c;19(3):374–389.
15. Kim IS, YU HH, Kim YS. A study on nutrient intake, food behavior and health conditions according to food intake diversity in the elderly in a local city. Korean J Community Nutr 2001;2(6):205–217.
16. Kim MH, Han JS, Lee HS. A study on image and consumption about instant food of urban homemaker. J Korean Home Econ Assoc 1988;26(3):69–78.
17. Kim TH, Seo Eun. Effect of the elderly consumers' education level on eating-out decision making process. Korean J Food Cult 2005;20(6):638–643.
18. Labrecque J, Ricard L. Children's influence on family decision-making: a restaurant study. J Bus Res 2001;54(2):173–176.
19. Lee HK, Kim JW. In: Gyeonggi Research Institute. 1998. Fostering the private sector in humanservice market.
20. Lee HY, Jung RN, Yang IS. Consumer inclination to convenience toward home meal replacement. J Foodserv Manage 2007;10(2):285–315.
21. Lee KY. In: A study on the commodity substitution of housework in Korea. Seoul National University; 1987.
Ph.D Thesis.
22. Park EM, Kim YS. A study on the behavior related to brassieres purchasing decision making of elderly women. J Korean Home Econ Assoc 1997;35(2):65–79.
23. Park SJ, Lee HJ, Choi HM. Evaluation of menus using antioxidant-rich foods at a congregate meal program for the Korean elderly. Korean J Community Nutr 2006;11(6):761–770.
24. Schiffman Leon G. Sources of information for the elderly. J Advertising Res 1971;10:33–37.
25. Seo BC, Kim SE. Analysis of purchasing behaviors for Korean elderly consumers. Korean J Food Mark Econ 2005;10(4):23–39.
26. Won HS. In: Effect of age-related changes in taste perception on nutritional status and validation of food frequecy questionnaire for the Korean elderly. Ewha womans University; 1997.
MS thesis.
27. Won YH. In: Silver marketing. Seoul: Daehaksulim; 2008. pp. 23-24.
28. Yang SA. In: A study on the plan of public space in inner city senior tower for active seniors. Hongik University; 2008.
MS thesis.