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KMID : 0665220230360040253
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Korean Journal of Food and Nutrition
2023 Volume.36 No. 4 p.253 ~ p.263
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Home Meal Replacement Use and Dietary Quality according to Its Use Frequency among University Students in Chungcheong Area
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Hwang Da-Yun
Jeong Se-Bin
Kang Ji-Won
Choi In-Young
Kim Mi-Hyun
Choi Mi-Kyeong
Bae Yun-Jung
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Abstract
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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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KEYWORD
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home meal replacement, dietary quality, nutrition quotient, university students
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