Nutr Res Pract.  2024 Aug;18(4):567-585. 10.4162/nrp.2024.18.4.567.

A study on the consumer behavior and attitude toward low-sodium convenience store foods

• Moon S
• Lim J
• Yeo G
• Kim Y
• Oh J

• KMID: 2558494
• DOI: http://doi.org/10.4162/nrp.2024.18.4.567

Abstract

BACKGROUND/OBJECTIVES
This study aims to explore the potential of convenience stores as platforms for healthy food consumption, including low-sodium options, in response to the increasing trend of meal behaviors at convenience stores and the growing demand for healthy eating.
SUBJECTS/METHODS
In the study, 627 Korean participants aged 10 to 39 were involved. A self-reported questionnaire survey was used and questions were regarding purchase patterns, consumption behaviors, perceptions and selection attributes of convenience store foods, and consumer perception factors for low-sodium options. Data analysis was conducted using SPSS 26.0 (SPSS, Version 26.0 for Windows, SPSS Inc., Chicago, IL, USA).
RESULTS
The study uncovered significant disparities in the consumption behavior and perception of convenience store foods, as well as variations in the importance and satisfaction levels with convenience store food attributes, including consumer perception factors for low-sodium options, based on sex and age. Furthermore, it was observed that awareness of the need for low-sodium options significantly influenced purchase intentions.
CONCLUSION
This study analyzed consumer attitude toward low-sodium convenience store foods to assess the potentiality for promoting healthy eating in convenience stores. These findings indicate the important role that convenience stores can play as platforms for healthy food sales.

Keyword

Meals; sodium; health behavior; attitude to health; consumer behavior

Figure

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  Fig. 1 Histogram of residuals.

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  Fig. 2 Normality plot of residuals.

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  Fig. 3 Importance–satisfaction analysis chart for ready-to-eat product attributes by sex. (1) Taste, (2) total weight (amount), (3) amount of fillings, (4) satiety, (5) texture, (6) price, (7) appearance (shape), (8) packaging design, (9) saltiness, (10) added seasoning, (11) food additives, (12) nutritional content, (13) calories per serving, (14) nutritional labeling, (15) hygiene, (16) expiration/manufacturing date, (17) brands/manufacturers, (18) promotional events (discounts, gifts, and bundles), (19) new products, and (20) advertising and promotion.

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  Fig. 4 Importance–satisfaction analysis chart for ready-to-eat food attributes by age group. (1) Taste, (2) total weight (amount), (3) amount of fillings, (4) satiety, (5) texture, (6) price, (7) appearance (shape), (8) packaging design, (9) saltiness, (10) added seasoning, (11) food additives, (12) nutritional content, (13) calories per serving, (14) nutritional labeling, (15) hygiene, (16) expiration/manufacturing date, (17) brands/manufacturers, (18) promotional events (discounts, gifts, and bundles), (19) new products, and (20) advertising and promotion.

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