충청지역 대학생의 가정간편식 섭취 실태 및 섭취 정도에 따른 식사의 질 평가

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 4호
ㆍ저자명 : 황다윤, 정세빈, 강지원, 최인영, 김미현, 최미경, 배윤정

목차

Abstract
서 론
연구대상 및 방법
1. 연구대상
2. 연구내용 및 방법
3. 통계분석
결과 및 고찰
1. 일반사항
2. 가정간편식 섭취 빈도, 기호도 및 실태
3. 가정간편식 만족도 및 구매요인의 중요도
4. 가정간편식 유형별 섭취 빈도에 따른 식사의 질 평가
요약 및 결론
References

영어 초록

The purpose of this study was to analyse factors related to Home Meal Replacement (HMR) use among university students and to determine the dietary quality according to its consumption. A survey on the consumption of HMR and Nutrition Quotient (NQ) was conducted from September to November 2021. The study included 232 university students (88 males, 144 females) from Chungcheong. The proportion of consumption at least once a week was 71.55% for ready-to-eat foods, 55.60% for ready-to-cook foods, 40.95% for fresh-cut products, and 21.12% for meal-kits. The preference ratings were as follows: ready-to-eat foods, 3.77 out of 5 points, meal-kits, 3.53 points, fresh-cut products, 3.52 points, and ready-to-cook foods, 3.45 points. In terms of satisfaction, convenience (4.06 out of 5 points), taste (3.71 points), variety (3.67 points), and food hygiene (3.62 points) were rated the highest. The scores in the moderation NQ were significantly lower in the groups that consumed ready-to-eat foods (p=0.0002), ready-to-cook foods (p=0.0002), and meal-kits (p=0.0068) at least once a week compared to the groups that consumed them less than once a week. In conclusion, the results will serve as basic data for nutrition education for proper consumption of HMR among university students.

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