Home Meal Replacements Research Articles

Home Meal Replacement Fortified with Eggshell Powder and Vitamin D Prevents Bone Loss in Postmenopausal Women: A Randomized, Double-Blind, Controlled Study.

Calcium and vitamin D deficiencies have been ongoing problems in Koreans due to a lack of food sources of calcium and vitamin D. Postmenopausal women aged 50 to 64 years (n = 25) were randomly assigned to consume three home meal replacements (HMRs)/week with (treatment) and without (control) eggshell powder and vitamin D for 6 months. Additionally, subjects who agreed to continue the study consumed the same three HMRs/week for an additional 6 months in this randomized double-blind study. We confirmed the high compliance of the study participants by analyzing carotenoids, the bioactive substances of HMRs, in the blood. The treatment group consumed an additional 261 mg/d of calcium and 10.3 μg/d of vitamin D from the HMRs, thus meeting the recommended intakes of calcium and vitamin D for Koreans. As a result of consuming fortified HMRs for 6 months, the decline in femoral neck bone density was significantly reduced in the treatment group (p = 0.035). This study indicates that inexpensive eggshell powder may be a good source of calcium for populations with low consumption of milk and dairy products. Additionally, functional HMRs fortified with eggshell powder and vitamin D can be a good dietary strategy for bone health.

Methods for improving meat protein digestibility in older adults

This review explores the factors that improve meat protein digestibility and applies the findings to the development of home meal replacements with improved protein digestion rates in older adults. Various methods improve the digestion rate of proteins, such as heat, ultrasound, high pressure, or pulse electric field. In addition, probiotics aid in protein digestion by improving the function of digestive organs and secreting enzymes. Plant-derived proteases, such as papain, bromelain, ficin, actinidin, or zingibain, can also improve the protein digestion rate; however, the digestion rate is dependent on the plant enzyme used and protein characteristics. Sous vide processing improves the rate and extent of protein digestibility, but the protein digestion rate decreases with increasing temperature and heating time. Ultrasound, high pressure, or pulsed electric field treatments degrade the protein structure and increase the proteolytic enzyme contact area to improve the protein digestion rate.

Sustainable Home Meal Replacement (HMR) Consumption in Korea: Exploring Service Strategies Using a Modified Importance-Performance Analysis.

The COVID-19 pandemic has changed traditional consumer consumption behavior and requires a new service strategy to cope with sustainable consumption. Moreover, it is necessary to focus academic attention on consumer behavior to cook and eat more easily amid Korea’s socioeconomic changes such as the increase in single-person households, aging, rising prices, and continuing economic recession. In this study, we used a revised importance–performance analysis (IPA) to identify specific measures to improve consumer satisfaction with home meal replacements (HMRs). An online survey of Korean adults who had purchased HMRs was conducted based on a convenience sampling method. According to the results, items that could be intensively improved were the ‘introduction of new dishes’, ‘creation of various flavors’, ‘cost-effectiveness, and ‘reasonable price’, whereas ‘easy to prepare’, ‘easily available’, and ‘identified country of origin’ received favorable assessments. With the growth of the non-face-to-face economy due to COVID-19, our findings suggest marketing strategies for sustainable HMR consumption.

How Does Adolescents' Usage of Social Media Affect Their Dietary Satisfaction?

In order to improve the health status of adolescents, studies are needed to illuminate the essence of their general and dietary lifestyle. Thus, we conducted this study to verify meaningful relationships between adolescent usage of social media (USM), which plays an important role in their life, their food consumption behavior (FCB), and their dietary satisfaction. This study used two analysis methods: t-tests and structural equation modeling (SEM). This study verified whether there was a significant difference in adolescent FCB depending on their USM using t-tests. This study proposes that the following FCBs showed significant differences between users and non-users of social media in adolescents: a tendency to try new types of food (t = 2.134, p < 0.05), a tendency to avoid foods with harmful risks such as suspected spoilage (t = 3.513, p < 0.001), a tendency to eat bread or fruit for a simple breakfast (t = −3.893, p < 0.001), and a tendency to often use home meal replacements (HMR), eat out or have food delivered (t = −3.245, p < 0.01). Furthermore, this study used SEM to verify the causal relationship between adolescent USM and their dietary satisfaction. According to the results of SEM, adolescents’ USM mediated by the FCB of preferring convenience fully mediates the negative relationship between adolescent USM and their dietary satisfaction (p < 0.01). It is necessary to reverse the situation in which adolescent dietary satisfaction decreases as their FCB of preferring convenience increases. Government regulations for food companies and autonomous efforts for quality improvements on their part are needed.

Effect of Food Consumption Values of Vietnamese Consumers on the Reliability and Purchase Intention of Korean Home Meal Replacements

The Vietnamese home meal replacement (HMR) market is expected to face intensified competition due to economic development and urbanization. This study analyzes how the food consumption values of Vietnamese consumers affect the perceived reliability and intention to purchase Korean food in the form of HMRs and provides basic data to establish strategies for Korean HMRs to secure an advantage in an intensely competitive market. A survey was conducted with Vietnamese consumers who had used Korean HMRs before and are constantly using HMRs on a regular basis. To analyze the relationships between food consumption values, the reliability of Korean HMR, and the intention to purchase Korean HMRs, exploratory factor analysis, reliability analysis, confirmatory factor analysis, and covariance structural models were used. Among the factors of food consumption value, health, safety, time saving, and convenience have a positive effect on the reliability of Korean HMRs, while family and cost-effectiveness do not. Moreover, this reliability has a positive effect on the purchase intention of Korean HMRs. This study is significant in that while investigating Korean HMRs, it is pioneering research on Vietnamese consumers regarding HMRs. Therefore, the results of this study can be used to secure the competitiveness of Korean HMRs in the Vietnamese market.

Effect of Type of Nutrition Labeling on the Healthfulness Evaluation and Purchase Intentions of Home Meal Replacements (HMR) in South Korea

Effect of Type of Nutrition Labeling on the Healthfulness Evaluation and Purchase Intentions of Home Meal Replacements (HMR) in South Korea

A comparison of the fat, sugar, and sodium contents in ready-to-heat type home meal replacements and restaurant foods in Korea

The aim of this study was to compare the fat, sugar, and sodium contents in ready-to-heat type home meal replacements (HMR) distributed in Korea to those found in restaurant foods. A total of 80 samples of HMR including three types of rice (n = 13), three types of porridge (n = 13), six types of soup (n = 25), and six types of stew (n = 29) were collected in 2019. The fat, total sugar, and sodium contents in HMR were determined, whereas those found in restaurant foods were obtained from the Korean food composition database. HMR tend to have similar or lower total saturated and total trans fatty acid contents, but a greater total sugar content as compared to those of restaurant foods. No distinct difference was observed in the sodium content between HMR and restaurant foods. The total saturated and total trans fatty acid contents and total sugar content per serving in both HMR and restaurant foods were at low levels (i.e., 1.9–22.2, 0.5–13.2, and 0.1–2.9 %, respectively) compared to their recommended maximum daily intake values, whereas their sodium content per serving was relatively higher (i.e., 20.4–101.9 % of the maximum daily intake value).

Nutritional Evaluation of Home Meal Replacements Sold in Korea: Focus on Minerals (P04-136-19)

ObjectivesHome meal replacements (HMRs) are convenient foods that are cooked or semi-cooked to eat directly or after simple cooking in substitution for traditional home meals. The purpose of this study was to assess nutritional value focusing on minerals of HMRs currently sold in Korea. MethodsThis study examined nutritional content in 118 popular HMRs through nutrition labeling, analyzed the mineral content of 30 typical HMRs, and assessed the nutritional value focusing on minerals in the 8 types of HMRs (cup-rice with soup, cup-rice, instant rice, porridge, soup, stew, sauce, and side dish). ResultsThe weight per HMR package of single serving was the highest for the porridge HMR. The energy and carbohydrate content per HMR package were the highest in cup-rice and instant rice, while the sugar, protein, and fat contents were the highest in side dish. The Na content per HMR package was the highest in cup-rice with soup. There was no significant difference in Ca content per package among HMR types. However, the contents of Mg, Fe, Cu, and Zn were the highest in cup-rice. Regarding the mineral’s Index of Nutritional Quality (INQ), Ca did not reach 1 except for 1.4 of stew, while Fe was high over 2 except for soup and sauce without significant difference according to HMR type. And, Mg and Zn were the highest in stew, and Cu was in porridge. When instant rice was mixed with stew, sauce, and side dish, respectively, the protein INQ was significantly increased in the combination of instant rice with side dish, but the mineral INQ was not significantly changed except for a decrease in Cu. ConclusionsWhen HMR is consumed as a meal, protein meets the Recommended Intake (RI) if the energy requirement is met, but minerals such as Ca, Mg, and Zn cannot meet the RI. Therefore, the findings suggest that consumers select HMRs with food sources of these minerals and that producers of HMRs develop products containing higher amounts of these minerals. Funding SourcesNone.

Measuring emotions toward dining alone by frequency of single dining events

Purpose The growing prevalence of single-person households in South Korea has started to affect the country’s restaurant business. The phenomenon has led to changes in how the interiors of food service establishments are designed. The purpose of this paper is to measure consumers’ emotions when they ate alone and when they saw someone else eating alone to investigate how these emotions can be used in marketing strategies. Design/methodology/approach The data were collected via self-administered surveys to individuals in Daejeon in South Korea. A total of 163 respondents were surveyed and divided into two groups on the basis of their frequency of eating alone: low frequency of eating alone and high frequency of eating alone (HEA). The HEA group was further sub-divided to identify significant differences in greater detail. An independent t-test and descriptive analyses were conducted on the data. Findings Significant differences were observed in the emotions of “be proud of oneself,” “sadness,” “extroversion,” and “loneliness.” A majority of the respondents ate alone because it saved them time. They also preferred to eat home meal replacements when they ate alone. Originality/value The results of this study help understand consumers’ emotions when eating alone in relation to their behaviors at food service establishments. They can inform decisions on market strategies developed by food businesses targeting single consumers.

Consumption Patterns and Importance-Performance Analysis of Home Meal Replacements by Level of Taurine-Related Nutritional Knowledge in Korean Adults.

The purpose of this study was to investigate consumption patterns and perform Importance-Performance Analysis (IPA) of selective attributes of Home Meal Replacement (HMR) products according to taurine-related nutritional knowledge levels in Koreans aged 40-64years as a basis for developing additional HMR products. The study included 793 adults (297 males and 496 females) who had experience in consuming HMR products and who lived in Seoul and its metropolitan areas, Korea. Data were collected using self-administered questionnaires. Statistical analysis was performed by using the SPSS 18.0 program. The subjects were classified into a high-level group (HG, 467 adults) and low-level group (LG, 326 adults) based on their taurine-related nutritional knowledge scores. Analysis of HMR consumption patterns showed that the frequency of HMR consumption in the HG was one to two times a month in 41.1% of the subjects and once every 3-4months in 22.7% of the subjects, whereas, in the LG, it was one to two times a month in 39.3% of the subjects and four to six times a month in 24.5% of the subjects. With regarding to the reasons for purchasing HMR products, there was no significant difference between HG and LG (p=0.089). The IPA analysis of HMR selective attributes included factor analysis of 14 selective attributes that were divided into three factors: 'convenience and taste', 'reliability and health', and 'brand and awareness'. The average importance scores of the first (p<0.01), second (p<0.001), and third (p<0.01) factors in the HG were significantly higher than those in the LG. In addition, the average satisfaction with the first factor (p<0.01) in the HG was significantly higher than that in the LG. Based on the IPA results, the selective attributes with low satisfaction and high importance were price, origin, food additives, and nutrient content in both the HG and LG. In the second IPA quadrant was safety, but only in the LG. Multiple regression analysis revealed that the importance of the reliability and health factor and the satisfaction with the convenience and taste factor were positively influenced by the subject's taurine-related nutritional knowledge score. These results suggest that reliability and safety of HMR products need to be improved to meet the expectations of Korean consumers aged 40years and older with a high level of taurine-related nutritional knowledge. Therefore, there is a need to produce HMR products that use safe and reliable food ingredients.

Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements.

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample.

Food and Nutrition Students' Evaluation for Home Meal Replacement Quality Using Importance-Performance Analysis

Purpose - This study attempts to identify the attributes of home meal replacements (HMR) from the perspective of con-sumers as well as suggest some...

소비자 지식이 수산물 태도 및 구매의도에 미치는 영향 -대형할인점 방문 소비자를 중심으로-

When it comes to the development of a retail market, it has not only influenced the supply and sales of seafood, but it has also led to considerable changes in consumers` purchasing behavior and purchasing purposes. As consumers` incomes and lifestyles have improved, the tendency to purchase seafood has rapidly changed. In addition, the increase in two-income family incomes that resulted from women`s active participation in society has increased the number of consumers purchasing home meal replacements (HMR) or convenience food rather than original food. With these changes in social-economic background and in consumers` needs, the purchase of seafood is gradually changing. As a result, companies are constructing diverse marketing strategies to satisfy their needs. Companies` marketing strategies have an immediate and vital effect on consumers` purchases of seafood. The most important and fundamental role is providing an opportunity for consumers to choose what to buy by being giving information and knowledge. In this paper, the purchasing behavior of consumers buying seafood will be examined with respect to their knowledge. First, which factors among a diverse range of marketing strategies exerted a significant impact on consumers` objectives and subjective knowledge was examined. Second, the study investigated which knowledge factors were important in influencing attitudes and purchasing purposes based on knowledge level. By comparing and analyzing factors related to consumers` knowledge with respect to seafood purchases, information is provided to inform companies about efficient strategies for marketing tactics.

Conceptualization and measurement of personal norms regarding meal preparation

AbstractPast research has revealed that individual beliefs about the proper amount of time, effort and care that should be put into preparing daily household meals can lead to a moral obligation to cook regularly. Such perceived sense of duty may affect not only the frequency with which consumers prepare meals from scratch but also resort to using different home meal replacements. This paper presents the conceptualization, development and validation of psychographic scales that measure the direction and strength of personal norms regarding meal preparation. Literature review, qualitative research and pre‐testing generated a pool of 40 items related to the constructs of interest. These were subsequently administered to a random sample of 590 adults as part of a household mail survey on meals and meal preparation. Exploratory factor analysis and reliability testing of survey results produced four new psychometric measures with adequate construct validity:Personal norm about cooking,Awareness of the psychological consequences of ready meal use, Awareness of the health consequences of ready meal useandAscription of responsibility for cooking. These measures can be used to segment consumers according to their personal norms about meal preparation. This will help nutrition educators and policy makers to target messages about healthy eating more effectively, and it may also provide valuable support to the product development and marketing activities of food manufacturers.

Product Development And Cost Management Using Target Costing: A Discussion And Case Analysis

This paper discusses the use and process of target costing for product development and cost management and why it should be used in product planning. To explain the target costing process, benefits, and problems with its use, the authors utilize a case study of a poultry processing company manufacturing home meal replacements for sale through supermarkets.

Perceptual attributes of poultry and other meat products: A repertory grid application

Increased demand for processed poultry products through the growth of home meal replacements and ready to eat products, present an opportunity for the development of new value-added poultry products. Repertory grid interviews were conducted to generate insight into consumer driven product development of these products. Procrustes analysis revealed that healthiness, nutrition, convenience, and processing attributes were most important parameters for discriminating amongst 24 meat and meat alternatives. “White meat”, “healthier”, “leaner”, “good source of protein”, “easy to cook” and “convenient”, were found to positively influence consumer preferences for unprocessed chicken products, eggs and salmon while price did not appear to be important for differentiating the products. Traditional processed fish and poultry products, such as chicken nuggets, represented undesirable composition, processing and quality concerns. Identification of consumer attributes for discriminating poultry products among other meat alternatives can guide the development of competitive value-added poultry products.

Designing New Meals for an Ageing Population

Today's ageing population is an ever-increasing, highly diverse group of people wanting to live a healthy and enjoyable life. Seniors increasingly see the importance of eating healthy and delicious food in a pleasant environment in achieving happiness and well-being. Up until now, the food industry has been rather slow in transforming the wealth of available knowledge regarding the nutritional needs and sensory perception of the ageing into new food products. Based on our own and the published research of others, we discuss here how the design of new meals for an ageing population can be tackled by a consumer-led approach to food product development. After a brief overview of the underlying concepts and practices, a detailed description is given of how this approach could be used in the design of Home Meal Replacements for senior households. This description includes also a comprehensive review of the major determinants of food preference and meal choice behavior in a later age. Finally, relevant implications are derived from the work presented and future trends in the technological development of foods for the ageing highlighted.

Exploring the use of consumer collages in product design

This paper presents the development, application and evaluation of a method for need identification in food product design, which combines the use of collage techniques and focus groups. Recent findings in neurobiology and psychology have considerable relevance for methodological improvement in consumer research. Based on these findings, a collage and focus group study aiming to identify feelings, emotions and experiences of consumers towards Home Meal Replacements, as well as relevant product attributes, is developed and performed. Its effectiveness is compared with that of (strictly) verbo-centric research previously carried out. Trends in image-based consumer research for product design are discussed.

A consumer-oriented classification system for home meal replacements

This paper introduces a new definition and classification system for home meal replacements (HMR), based on convenience attributes as viewed by consumers. An overview of other food classifications, focusing on methodological aspects, is also presented. The classifying criteria chosen (shelf-life and required preparation) and their organisation in a 4×4 matrix structure demonstrated to provide a sound and effective way of classifying HMR. A qualitative analysis of HMR consumption in The Netherlands was performed by application of the developed system. Results showed that the use of a narrow range of HMR is characteristic of Dutch food consumption. The classification system is expected to provide valuable support for consumer-oriented product and process development.