Korean J Community Nutr.  2012 Feb;17(1):81-90. 10.5720/kjcn.2012.17.1.81.

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

• Park JY
• Kim JN
• Hong WS
• Shin WS

• KMID: 2267387
• DOI: http://doi.org/10.5720/kjcn.2012.17.1.81

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.

Keyword

the elderly; convenience food; food preference; food perception

MeSH Terms

Aged
Beverages
Bread
Child
Fast Foods
Food Preferences
Hot Temperature
Humans
Life Style
Meals
Meat
Seafood
Tuna

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