부산거주 20대 · 30대 직장인의 편의점 식품 이용 및 식품영양표시 인식

Abstract

A study on consumption patterns of convenience store food and recognition of food-nutrition labeling by 20s and 30s workers in Busan

Min-Hye Han

Department of Food and Life Science, The Graduate School, Pukyong National University

Abstract

The purpose of this research was to investigate convenience store food, looking at consumption patterns, satisfaction and recognition of food-nutrition labeling. The data were collected using 1:1 interview questionnaires. In the study, 208 workers from Busan in their 20s or 30s were surveyed on their consumption patterns of, satisfaction with convenience store food as well as their recognition of food-nutrition labeling. For statistical analysis, the t-test, oneway-ANOVA, and Chi-square were conducted using SPSS win 18.0. This survey was conducted from July 1st to August 13th, 2012.

The results can be summarized as follows :

1. The usage frequencies of cup-ramyeon, Gim bop, ramyeon and sandwiches were 41.0%, , 39.4%, 32.7%, and 19.0% respectively, over once a week usage. 2. The usage frequency of convenience store food was 12.0% for ‘over 5 times/wk’, 23.0% for ‘3~4 times/wk’, 31.7% for ‘12times/wk’, 29.89% for ‘1~2 times/mo’, 3.4% for zero usage. Workers in their 20s showed significantly(p<0.05) higher rate in ‘3~4 times/wk’ and ‘1~2 times/wk’ than workers in their 30s. People who were living with roommate and living by oneself showed significantly(p<0.001) higher rate. Furthermore, single people showed significantly (p<0.01) higher rate than married people. 3. Overall, 66.7% of workers used convenience store food more than once a week. Workers in their 20s showed significantly higher score for ‘3~4 times/wk’ and ‘1~2 times/wk’ (p<0.05). People who lived with a roommate, lived by oneself and single showed significantly higher score(p<0.05, p<0.001).

4. In terms of the time for using convenience store food, 22.6% selected ‘morning’, 16.1% selected ‘day time’, 32.2% selected ‘evening’, and 16.6% selected ‘night’. Female workers showed significantly(p<0.05) higher rate in ‘morning’, ‘day time’ and ‘evening’. Married workers showed significantly(p<0.01) higher rate in ‘morning’, ‘day time’.

5. In terms of the purpose for using convenience store food, 47.9% selected ‘meal’, 52.1% selected ‘snack’. Those living with their family showed significantly higher rate for ‘snack’ group than other groups. On the other hand, workers who lived with roommate showed significantly (p<0.01) higher rate for the ‘meal’.

6. In terms of the place that the convenience store food was used, 18.4% selected the ‘convenience store’, 34.3% selected ‘house’, 23.9% selected ‘workplace’, and 23.4% selected ‘street’. Workers living with a roommate or living by oneself showed significantly(p<0.001) higher rate for ‘house’. Married workers showed significantly(p<0.001) higher rate for ‘work place’.

7. In terms of who the convenience store food was used with, 6.0% selected family, 30.3% selected a friend, and 63.7% selected alone.

8. The mean score of satisfaction of convenience store food was 2.40/5.00 for nutrition, 3.14/5.00 for taste, 2.85/5.00 for quality, 2.79/5.00 for hygiene, 3.49/5.00 for diversity, 4.07/5.00 for convenience, 2.73/5.00 for price. Workers in independent enterprise showed significantly higher rate for ‘diversity’(p<0.05) and ‘convenience’(p<0.01). Workers living with roommate and living with by oneself showed significantly(p<0.05) higher rate for ‘taste’.

9. The mean score of checking food labeling was 2.52/5.00 for manufactured company, 3.23/5.00 for weight or volume, 4.02/5.00 for manufactured date or expiration date, 2.63/5.00 for raw material, 2.39/5.00 for content of raw material, 2.65/5.00 for the home of raw material, 2.41/5.00 for food additives, 2.99/5.00 cooking method, 2.85/5.00 for storage method. Female workers showed significantly (p<0.01) higher rate for manufactured date or expiration date, home of the raw material. Single workers showed significantly (p<0.01) higher rate for manufactured date or expiration date and storage method.

10. The mean score of checking nutrition labeling was 3.06/5.00 for calorie, 2.42/5.00 for carbohydrate, 2.24/5.00 for dietary fiber, 2.30/5.00 for sugar, 2.29/5.00 for protein, 2.61/5.00 for fat, 2.65/5.00 for saturated fat, 2.84/5.00 for trans fat, 2.76/5.00 for cholesterol, 2.80/5.00 for sodium. Female workers showed significantly (p<0.01) higher rate for 6 of 10 items. Workers in their 20s showed significantly(p<0.05) higher rate for 4 of 10 items. Expert official showed significantly higher rate for 6 of 10 items(p<0.05) and 2 of 10 items(p<0.01).

11. In terms of the reason for not checking nutrition labels, 50.0% selected ‘habitual purchasing’, 48.9% selected ‘care nothing’, 17.8% selected ‘too small and crude to read’, 13.3% selected ‘can’t understand content’, 8.9% selected ‘choose the good thing without checking’.

The discussions are summarized as follows

First, although satisfaction with convenience store food was low, workers used some of convenience store food as meals because of the convenience. Thus, it is necessary to study and provide information about a nutritionally balanced diet with convenience store food. Second, Smart phone based-application development is important for workers in their 20s and 30s in order to provide information on convenience store food and healthy dietary habits. Third, Food-nutrition labels were rarely checked with the exception of the expiration date. Food labels were checked more than nutrition labels. It is necessary for workers to recognize the importance of nutrition labeling which has been implemented since 2007 via mass media and the internet.