서울시 일부 지역 성인의 가정간편식 이용 실태 및 관련 요인: 사회인지론을 적용하여 = Use of Home Meal Replacement and Related Factors among Adults in Seoul: Applying the Social Cognitive Theory

다국어 초록 (Multilingual Abstract)

The purpose of this study was to investigate the status of Home Meal Replacement (HMR) use and related factors among adults. A cross-sectional survey was conducted to identify factors related to the HMR use by applying the Social Cognitive Theory.
The subjects were adults aged 18-49 living in four regions in Seoul. The questionnaire was developed based on the literature and consisted of general characteristics, perceptions regarding health, status of HMR use, nutrition knowledge, beliefs regarding using HMR, self-efficacy, and eating behaviors. This study was approved by the IRB of Seoul Women’s University (SWU IRB-2022A-5), and the subjects participated in a self-reported online survey. The data of 521 subjects (98.3%) were used for statistical analysis, excluding 9 subjects who had a relatively high frequency of HMR use. Statistical Package for the Social Sciences (SPSS, version 24.0) was used for statistical analysis. The subjects were categorized into two groups: low HMR use group (less than 3 times per week, n=231, 44.3%) and high HMR use group (more than 3 times per week, n=290, 55.7%). On average, subjects were 32.4 years old, mean height was 166.8 cm, mean weight was 61.6 kg, and BMI was 22.0 kg/m2.
Most of the subjects (90.3%) used HMR; low HMR use group chose mainly ‘ready to cook’ and high HMR use group chose ‘ready to heat’ (p<0.05). As the places for shopping HMR, the low HMR use group used ‘online channels (mobile application, internet shopping)’ and the high HMR use group used ‘convenience store’ (p<0.01). Males consumed ‘ready to heat’ and females consumed ‘ready to cook’ (p<0.01). Males used HMR ‘to eat as a simple meal’ and females used HMR ‘to reduce time and effort for meal preparation’ (p<0.01). In addition, males purchased HMR at the ‘convenience store’ and females used ‘online channels’ (p<0.01). There was a significant difference in obtaining information about HMR; ‘store promotion/advertisement’ in males and ‘SNS/mobile application’ in females (p<0.01). HMR was most commonly used by those less than 30 years old (p<0.001), and they used ‘ready to eat’ frequently, those in their 30s used ‘ready to cook’, and those in their 40s used ‘ready to prepared’ HMR frequently (p<0.001). The most common purpose for HMR use was ‘to eat as a simple meal’ for those less than 30 years old, while those in their 30s and 40s used it ‘to reduce time and effort for meal preparation’ (p<0.05). Those less than 30 years old were most likely to use ‘convenience store’ (p<0.01) and to use HMR ‘alone’ (p<0.001). When the HMR use was examined by occupation, students and office workers/self-employed, used significantly more frequently HMR than housewives/unemployed (p<0.01). Product types of HMR use were significantly different among the three groups, with housewives/unemployed using ‘ready to cook’, students using ‘ready to eat’, and office workers/self-employed using ‘ready to cook’ frequently (p<0.001).
The purpose of HMR use were different by occupation; housewives/unemployed and office worker/self employed used HMR ‘to reduce time and effort for meal preparation’, while students used HMR ‘to eat as a simple meal’ (p<0.05). Housewives/unemployed were significantly more likely to purchase from ‘online channels’ (p<0.001). The Self-boarding group used HMR more frequently than non self-boarding group (p<0.001), and purchased ‘ready to eat’ (p<0.01) for ‘alone’ (p<0.001) and ‘to eat as a simple meal’ (p<0.05), and mainly from ‘convenience store’ (p<0.001).
In summary, those less than 30 years old/self-boarding/males consumed ready to eat meals that can be used as a quick and simple meal, mainly purchased from convenience stores. Those in their 30s and 40s/non self-boarding/females used the HMR to reduce time and effort for meal preparation. There was a tendency to purchase HMR through online channels such as mobile apps and internet shopping, and to use HMR as an auxiliary role to help prepare a meal, rather than as a meal itself.
Three out of 15 items in nutrition knowledge were significantly different by HMR use group. The percentages of correct answers in items, such as ‘problems when consuming too much energy’ (p<0.05), ‘importance of breakfast’ (p<0.05), ‘composition of a balanced meal’ (p<0.05) were lower in the high HMR use group than the low HMR use group. Therefore, it is recommended to provide nutrition information such as the role of nutrients, balanced meals, and nutrition labeling to help people choose healthy HMR.
The high HMR use group (25.7 points), compared to the low HMR use group (25.1 points), agreed more on the beliefs regarding the advantaged of using HMR (p<0.05). When examined by each item, beliefs regarding the advantage of HMR use including ‘time saving’ (p<0.05) and ‘balanced meals’ (p<0.01) was significantly higher in the high HMR use group than the low HMR use group.
The high HMR use group (34.4 points) were more confident in self-efficacy regarding desirable dietary behaviors than the low HMR use group (33.2 points, p<0.05). The high HMR use group (10.1 points) were less confident in self-efficacy regarding reducing the HMR use than the low HMR use group (9.0 points, p<0.001). Self-efficacy regarding desirable dietary behaviors, such as the perceived confidence in ‘eating a simple breakfast’ (p<0.05), ‘purchase low-fat/low-sugar products when purchasing HMR’ (p<0.01), and ‘check the expiration date/storage method when purchasing HMR’ (p<0.05) were higher in the high HMR use group. The perceived difficulty to reduce the HMR use due to ‘lack of time to prepare meals’ (p<0.001), ‘lack of nutrition knowledge’ (p<0.001), and ‘lack of cooking skills’ (p<0.05) was higher in the high HMR use group than the low HMR use group. Therefore, it is necessary to develop recipes that can reduce meal preparation time and create a balanced diet using HMR.
The high HMR use group (9.1 points) performed unhealthy eating behaviors more frequently than the low HMR use group (8.2 points, p<0.001). When examined by each item, healthy eating behaviors including ‘eat a variety of side dishes’ (p<0.05) and ‘check the expiration date when choose HMR’ (p<0.05) was done less frequently in the high HMR use group than the low HMR use group. Unhealthy eating behaviors including ‘eat fatty foods’ (p<0.001), ‘eat spicy and salty foods’ (p<0.01), and ‘eat processed or instant foods’ (p<0.001) was done more frequently in the high HMR use group than the low HMR use group. In order to modify unhealthy eating behaviors, specific nutrition knowledges such as eating regularly, eating diverse foods, and eating in moderate portions should be consistently communicated to help them choose healthy HMR use.
Multiple regression analysis revealed that the factors associated with the frequency of HMR use included eating behaviors, beliefs regarding HMR use, and nutritional knowledge; lower scores on eating behavior (β=-0.127, p<0.01), higher beliefs regarding HMR use (β=0.117, p<0.01), and lower nutrition knowledge (β=-0.103, p<0.05) were related to the increased frequency of HMR use. Study results revealed that the factors on the subscales associated with the frequency of HMR use included self-efficacy regarding reducing the HMR use, and unhealthy eating behaviors; lower scores on self-efficacy regarding reducing the HMR use (β=0.229, p<0.001) and higher unhealthy eating behaviors (β=0.164, p<0.001) were related to increased frequency of HMR use.
Based on the study results, it is necessary to provide information and education focusing on nutrition knowledge, increasing beliefs and diet-related self-efficacy to lead to healthy eating behavior. In addition, the purpose of use of HMR should be taking into account age, gender, and residence type. Accordingly, it is necessary to develop nutrition education materials that can provide useful nutrition information such as how to choose healthy HMR and how to prepare and consume healthy HMR. Because the use of HMR is increasing due to social and environmental changes, we must choose a healthy HMR. Therefore, it is necessary to develop SNS and smartphone applications that can provide useful nutrition information on the role of nutrients, balanced meals, checking nutrition labels when purchasing HMR, and healthy and easy recipes using HMR.

목차 (Table of Contents)

• Ⅰ. 서론 1
• Ⅱ. 문헌고찰 5
• 1. 가정간편식의 정의 5
• 2. 가정간편식의 이용 실태 7
• 1) 국내의 가정간편식 이용 실태 7
• 2) 국외의 가정간편식 이용 실태 9
• 3. 가정간편식 이용과 관련된 요인 11
• Ⅲ. 연구내용 및 방법 13
• 1. 연구대상 및 기간 13
• 2. 연구내용 및 방법 13
• 1) 설문지 구성 13
• 2) 설문조사 실시 17
• 3. 통계 분석 18
• Ⅳ. 연구 결과 20
• 1. 가정간편식 이용에 따른 군간 대상자의 일반사항 20
• 2. 가정간편식 이용에 따른 군간 대상자의 건강관련 인식, 식습관 및 영양정보 요구도 22
• 1) 건강관련 인식 22
• 2) 식습관 24
• 3) 가정간편식 이용에 따른 군간 대상자의 영양정보 요구도 27
• 3. 가정간편식 이용 실태 29
• 1) 가정간편식의 제품별 이용 빈도 29
• 2) 대상자의 일반적 특성에 따른 가정간편식 이용 실태 31
• 4. 가정간편식 이용과 관련된 요인 47
• 1) 영양지식 47
• 2) 가정간편식 이용 관련 인식 50
• 3) 식생활 관련 자아효능감 53
• 4) 식행동 56
• 5) 가정간편식 이용 빈도 및 이와 관련된 요인의 상관관계 60
• 6) 다중회귀분석을 이용한 가정간편식 이용 빈도와 관련된 요인 63
• 7) 다중회귀분석을 이용한 가정간편식 제품 유형별 이용 빈도와 관련된 요인 66
• Ⅴ. 고찰 79
• 1. 대상자의 일반사항과 식습관 79
• 2. 가정간편식의 제품별 이용 빈도와 영양정보 요구도 81
• 3. 가정간편식의 이용 실태 82
• 4. 가정간편식의 이용과 관련된 요인 84
• 5. 향후 연구를 위한 제언 88
• Ⅵ. 요약 및 결론 90
• 참고문헌 94
• APPENDIX 106
• ABSTRACT 121