Home Meal Research Articles

Effects of Corporate Image on HMR Brand Image, HMR Product Attitude and HMR Behavioral Intention

The purposes of this study were to verify the effects of corporate image on HMR (Home Meal Replacement) brand image, HMR product attitude and HMR behavioral intention. Using a convenience sampling method, the data were collected from those who have bought HMR in Seoul area, Korea. After a total of 350 responses were collected, 342 were used for the analyses. Both standard and hierarchical multiple regression analyses were conducted to test the hypotheses. The results are as follows. First, corporate image and HMR brand image had an effect on product attitude of HMR. Second, corporate image of HMR significantly impacted brand image of HMR. Third, brand image of HMR mediated the relationship between corporate image and behavioral intention. Fourth, product attitude of HMR had an effect on behavioral intention of HMR. These findings provide practical implication and marketing strategies for researchers and marketers regarding corporate image and brand image in the HMR context.

Meal planning is associated with food variety, diet quality and body weight status in a large sample of French adults

BackgroundMeal planning could be a potential tool to offset time scarcity and therefore encourage home meal preparation, which has been linked with an improved diet quality. However, to date, meal planning has received little attention in the scientific literature. The aim of our cross-sectional study was to investigate the association between meal planning and diet quality, including adherence to nutritional guidelines and food variety, as well as weight status.MethodsMeal planning, i.e. planning ahead the foods that will be eaten for the next few days, was assessed in 40,554 participants of the web-based observational NutriNet-Santé study. Dietary measurements included intakes of energy, nutrients, food groups, and adherence to the French nutritional guidelines (mPNNS-GS) estimated through repeated 24-h dietary records. A food variety score was also calculated using Food Frequency Questionnaire. Weight and height were self-reported. Association between meal planning and dietary intakes were assessed using ANCOVAs, while associations with quartiles of mPNNS-GS scores, quartiles of food variety score and weight status categories (overweight, obesity) were evaluated using logistic regression models.ResultsA total of 57% of the participants declared to plan meals at least occasionally. Meal planners were more likely to have a higher mPNNS-GS (OR quartile 4 vs. 1 = 1.13, 95% CI: [1.07–1.20]), higher overall food variety (OR quartile 4 vs. 1 = 1.25, 95% CI: [1.18–1.32]). In women, meal planning was associated with lower odds of being overweight (OR = 0.92 [0.87–0.98]) and obese (OR = 0.79 [0.73–0.86]). In men, the association was significant for obesity only (OR = 0.81 [0.69–0.94]).ConclusionsMeal planning was associated with a healthier diet and less obesity. Although no causality can be inferred from the reported associations, these data suggest that meal planning could potentially be relevant for obesity prevention.

Analysis of sodium content of representative Korean foods high in sodium from home meal, foodservice, and restaurants

Purpose: The aim of this study was to analyze the sodium contents of representative Korean foods high in sodium and develop them as a fundamental resource for setting the standard amount of sodium in foods. Methods: A total of 480 representative Korean foods high in sodium were collected from househ...

Dietary Taurine Supplementation in School Meals Has Positive Effect on School Attitude Assessment in Korean High School Students.

This study was conducted to evaluate the effect of supplementation with taurine-rich foods on school attitude assessment (SAA) in high school students. A total of 134 subjects were divided into a taurine-rich food supplemented (TS) group (68 subjects) and control group (66 subjects). For the TS group, school dinners supplemented with taurine-rich foods were provided for 5days and average dietary amount of taurine supplementation was 466.2mg/school dinner. Control group ate dinner at home or at restaurant ad libitum. The school attitude assessment survey-revised and 24-h recall method were used for SAA and dietary assessment, respectively. There were no significant differences in scores of dietary attitudes between the TS and control groups by gender. Average dietary taurine intake of the TS group (649.8mg/day in males, 634.5mg/day in females) was significantly higher compared to the control group (392.4mg/day in males, 334.4mg/day in females) (p<0.01 in males and p<0.001 in females, respectively). Total SAA scores in the TS group were significantly higher compared to the control group (p<0.01) for attitudes toward teachers, goal valuation, and motivation/self-regulation (p<0.01). Dietary taurine intake was showed positive correlations with scores for academic self-perception (p<0.05), attitudes towards teachers (p<0.001), goal valuation (p<0.01), motivation/self-regulation (p<0.05), and total scores (p<0.01). According to the results, dietary taurine supplementation in school meals for 5days had a positive effect on SAA in high school students. Therefore, dietary taurine supplementation in school and home meals may be necessary for improving SAA of high school students.

The legal determinants of agritourism and its link with local farming - example of agritourism farms in Lower Silesia

The aim of the paper is to answer the question how legal regulations shape the scope of agritourism activity and whether the agritourism regulation enhance the local farming. The research is based on the dogmatic method and empirical evaluation of data collected through surveys concerning agritourism farms in Lower Silesia. The research showed, that on the one hand, the law regulations providing exemptions and facilities for agritourism led to its development, but on the other hand they have conditioned the way of its conducting. The survey showed that most of the respondents run agritourism in such size and in such a way as to benefit from the legal exemptions. Despite being conducted in limited size, it is a profitable business and is an important source of income primarily for small farms. Most of the respondents also willingly take advantage of the legal possibility of selling home meals. However, the percentage of farmers engaged in agricultural production for the purpose of feeding their guests is not high. It can therefore be said that regulations do not play a role in combining agritourism with local farming.

Home Meal Replacement Consumption Status and Product Development Needs according to Dietary Lifestyle of Hong Kong Consumers

Home Meal Replacement Consumption Status and Product Development Needs according to Dietary Lifestyle of Hong Kong Consumers

포장용 링타입 고무막 One-way 밸브의 가스배출압력 예측을 위한 수학적 분석 모델

One-way degassing valves usually designed for coffee packaging are recently applied to the various food packaging such as fermented health functional food or home meal replacement (HMR) packaging. The optimized degassing pressure by food product is important factor for keeping effective freshness and improving preservation of the food, therefore the development of degassing valves specified with various open pressure is needed. In this study, the mechanical characteristics of the degassing valve with ring type rubber disk were analyzed and a mathematical model was developed to predict the open pressure of the valve. The model was verified with test results derived from several available valves, and it may be useful in designing and developing a new valve.

수정 IPA를 활용한 대형 마트의 HMR 선택속성에 관한 연구

As the lifestyle of people today is evolving, the desire for convenient but nutritious food to replace home-cooked meals is increasing. As the market for Home Meal Replacement (HMR) has already reached 17 hundred billion Won, many studies on HMR selection attributes have been conducted, using traditional Importance-Performance Analysis (IPA). However, it was found that traditional IPA had some limitations. Therefore, the study used both traditional and the Revised IPA to examine the selection attributes of HMR sold at large discount store to compare outcomes. The results of the study show that by using the Revised IPA, many attributes differed from those found by the traditional IPA. Consequently, the study revealed aspects that have both linear and nonlinear relationships with customer satisfaction. Implications of this study could provide the foundation of business strategies for HMR manufacturers.

Supportive interventions for enhancing dietary intake in malnourished or nutritionally at-risk adults.

Supportive interventions such as serving meals in a dining room environment or the use of assistants to feed patients are frequently recommended for the management of nutritionally vulnerable groups. Such interventions are included in many policy and guideline documents and have implications for staff time but may incur additional costs, yet there appears to be a lack of evidence for their efficacy. To assess the effects of supportive interventions for enhancing dietary intake in malnourished or nutritionally at-risk adults. We identified publications from comprehensive searches of the Cochrane Library, MEDLINE, Embase, AMED, British Nursing Index, CINAHL, SCOPUS, ISI Web of Science databases, scrutiny of the reference lists of included trials and related systematic reviews and handsearching the abstracts of relevant meetings. The date of the last search for all databases was 31 March 2013. Additional searches of CENTRAL, MEDLINE, ClinicalTrials.gov and WHO ICTRP were undertaken to September 2016. The date of the last search for these databases was 14 September 2016. Randomised controlled trials of supportive interventions given with the aim of enhancing dietary intake in nutritionally vulnerable adults compared with usual care. Three review authors and for the final search, the editor, selected trials from titles and abstracts and independently assessed eligibility of selected trials. Two review authors independently extracted data and assessed risk of bias, as well as evaluating overall quality of the evidence utilising the GRADE instrument, and then agreed as they entered data into the review. The likelihood of clinical heterogeneity amongst trials was judged to be high as trials were in populations with widely different clinical backgrounds, conducted in different healthcare settings and despite some grouping of similar interventions, involved interventions that varied considerably. We were only able, therefore, to conduct meta-analyses for the outcome measures, 'all-cause mortality', 'hospitalisation' and 'nutritional status (weight change)'. Forty-one trials (10,681 participants) met the inclusion criteria. Trials were grouped according to similar interventions (changes to organisation of nutritional care (N = 13; 3456 participants), changes to the feeding environment (N = 5; 351 participants), modification of meal profile or pattern (N = 12; 649 participants), additional supplementation of meals (N = 10; 6022 participants) and home meal delivery systems (N = 1; 203 participants). Follow-up ranged from 'duration of hospital stay' to 12 months.The overall quality of evidence was moderate to very low, with the majority of trials judged to be at an unclear risk of bias in several risk of bias domains. The risk ratio (RR) for all-cause mortality was 0.78 (95% confidence interval (CI) 0.66 to 0.92); P = 0.004; 12 trials; 6683 participants; moderate-quality evidence. This translates into 26 (95% CI 9 to 41) fewer cases of death per 1000 participants in favour of supportive interventions. The RR for number of participants with any medical complication ranged from 1.42 in favour of control compared with 0.59 in favour of supportive interventions (very low-quality evidence). Only five trials (4451 participants) investigated health-related quality of life showing no substantial differences between intervention and comparator groups. Information on patient satisfaction was unreliable. The effects of supportive interventions versus comparators on hospitalisation showed a mean difference (MD) of -0.5 days (95% CI -2.6 to 1.6); P = 0.65; 5 trials; 667 participants; very low-quality evidence. Only three of 41 included trials (4108 participants; very low-quality evidence) reported on adverse events, describing intolerance to the supplement (diarrhoea, vomiting; 5/34 participants) and discontinuation of oral nutritional supplements because of refusal or dislike of taste (567/2017 participants). Meta-analysis across 17 trials with adequate data on weight change revealed an overall improvement in weight in favour of supportive interventions versus control: MD 0.6 kg (95% CI 0.21 to 1.02); 2024 participants; moderate-quality evidence. A total of 27 trials investigated nutritional intake with a majority of trials not finding marked differences in energy intake between intervention and comparator groups. Only three trials (1152 participants) reported some data on economic costs but did not use accepted health economic methods (very low-quality evidence). There is evidence of moderate to very low quality to suggest that supportive interventions to improve nutritional care results in minimal weight gain. Most of the evidence for the lower risk of all-cause mortality for supportive interventions comes from hospital-based trials and more research is needed to confirm this effect. There is very low-quality evidence regarding adverse effects; therefore whilst some of these interventions are advocated at a national level clinicians should recognise the lack of clear evidence to support their role. This review highlights the importance of assessing patient-important outcomes in future research.

도시 기혼여성의 간편가정식 선택속성이 구매에 미치는 영향

도시 기혼여성의 간편가정식 선택속성이 구매에 미치는 영향

일본소비자의 식생활라이프스타일에 따른 HMR 제품 시장세분화

일본소비자의 식생활라이프스타일에 따른 HMR 제품 시장세분화

Nature and Structure of Temperament in Early and Middle Childhood: A Multi-Method Approach

Picky eating (PE) is a common mealtime difficulty that is reported by up to 50% of caregivers. Most of the research to date on PE has focused on parents, even though millions of children also eat meals in home- or center-based childcare settings. Currently, little is known about PE behaviors manifested by the child across the home and childcare settings, or how these behaviors differ between home-based childcare (HBCC) and center-based childcare (CBCC) locations. The objectives of this study were to compare PE behaviors between the child's home and HBCC or CBCC environments, and compare PE behaviors between HBCC and CBCC environments. Children, ages 3–5 years, were recruited from CBCC (n = 26) or HBCC (n = 24) locations. Caregivers and children were videotaped consuming two different lunchtime meals in their home and childcare. Picky eating behaviors were coded from the videos using a codebook created for the study. Observational results showed that children in CBCC displayed more PE behaviors when at home than at childcare, while HBCC children displayed PE behaviors more similarly between the two locations. Thus, interventions to reduce PE behaviors should be personalized for location-specific intervention programs focused on raising healthy eaters across multiple locations.

Patterns of Nutrition and Dietary Supplements Use in Young Egyptian Athletes: A Community-Based Cross-Sectional Survey.

The aim of this study was to investigate the pattern of basic and sport nutrition as well as perspectives of young Egyptian athletes. Structured interview survey measuring knowledge, attitudes, beliefs and behaviors about basic and sport nutrition was administered to adolescent athletes recruited from 4 sport clubs and 2 fitness centers in Greater Cairo governorate. A total of 358 participants aged 13–18 years completed questionnaires. Basic nutrition knowledge was reasonable in almost all domains except fast food. Fixed breakfast (78.5%), home meals (lunch, 70.7%), and healthy snacks (55.8%) were the most positive features of the basic dietary pattern. More than 70% perceived themselves as knowledgeable about sport nutrition. The prevalence rate of sport supplement intake was (48.9%, n = 175), predominantly sport drinks (66.9%) and creatine (54.3%). Coaches were the primary source of sport nutrition information. Forty-four percent of participants (n = 77/175) reported supplement consumption during competition seasons only. Better physical appearance and enhancement of athletic performance were the major motivations for supplement intake. These findings indicate the necessity of a comprehensive nutrition education program targeting not only athletes and parents, but also coaching staff, health trainers and all sport team officials.

Association between Motives for Dish Choices during Home Meal Preparation and Weight Status in the NutriNet-Santé Study.

Although home cooking has been associated with a lower body mass index in a few studies, no data exists on the motives behind food dish choices during home meal preparation and on their association with overweight. This study aimed to evaluate this association in 50,003 participants from the NutriNet-Santé cohort. Dimensions underlying the importance of 27 criteria possibly influencing dish choices were determined using an exploratory factor analysis. The association between dish choice motives and overweight (including obesity) was estimated using logistic regression models adjusted for sociodemographic and lifestyle characteristics. Five dimensions of dishes choice motives emerged: healthy diet (e.g., “nutritional balance of the dish”), constraints (e.g., “my cooking skills”), pleasure (e.g., “originality of the dish”), specific diets (e.g., “my health status”), and organization (e.g., “what I planned to eat”). A negative association was observed between the healthy diet factor and being overweight (OR = 0.65 (95% CI (confidence interval): 0.62–0.67)), whereas a positive association appeared for factors regarding pleasure (OR = 1.14 (95% CI: 1.10–1.19)) and specific diets (OR = 1.19 (95% CI: 1.17–1.22)). No significant associations were observed for constraints and organization. The significant associations between dish choice motives and overweight suggested the interest of focusing on these motives in order to promote healthier food choices during home cooking.

가정간편식 제품 개발을 위한 소비자의 요구도 및 선택속성의 중요도-만족도 분석

가정간편식 제품 개발을 위한 소비자의 요구도 및 선택속성의 중요도-만족도 분석

Children’s Food Involvement is Related to Healthier Dietary Behaviors

The majority of American children fall far short of meeting national nutrition recommendations. Participation in home meal preparation has been associated with stronger preferences for fruits and vegetables and improved diet quality in school-aged children (10-11), but this association has never been examined in younger children. This study investigated predictors and eating behaviors related to food involvement (cooking, shopping, and meal planning) in children. Parents of children (n=295) participated in the Synergistic Theory and Research on Obesity and Nutrition Group (STRONG) Kids Study. Survey data were collected at three time points, data presented here were gathered during the second wave of the study when children were aged 3-8 (mean=4.4). Parents filled out the Comprehensive Feeding Practices Questionnaire (CFPQ), Mealtime Routines Survey, Problematic Eating Scale (PES), and the ECLS-K Children’s Nutrition Behavior Questionnaire. Multiple linear regression methods were used to analyze the data. Analyses indicated that mealtime routines, food refusal behaviors, number of siblings, and positive parental feeding behaviors explained 38.3% of the variance in food involvement, controlling for children’s gender and age. It was found that that mealtime routines (B=.045, p<.001), food refusal behaviors (b=-.194, p=.013), number of siblings (b=-.125, p=.023), and positive parental feeding behaviors (b=.100, p=.023) predicted food involvement. Additionally, food involvement independently predicted increased fruit (r2=.170, b=.186, p=.003) and vegetable consumption (r2=.223, b=.229, p<.001), and decreased fast food (r2=.129, b=-.023, p=.024) consumption. As these results suggest a strong relationship between food involvement and healthy dietary behaviors, increasing culinary education programs may be one method to encourage healthier eating in children.

Trends in the Home Meal Replacement Market

Trends in the Home Meal Replacement Market

Home vs. School Deworming and Meal Programs: Evidence from Rural Senegal

This study uses primary data to assess the impact of deworming and school feeding programs on pupil's educational outcomes measured by test scores. In particular we elaborate on deworming at home vs. school. Relying on Propensity Score Matching and selection models we find that meals program significantly increase pupils' test scores. The impact is more important for pupils who are in schools having association of mothers. Deworming at school has a positive effect on pupils’ performance while deworming at home has a negative impact. This result indicates that the use of widely spread traditional deworming medicines should be discouraged. Among the determinants of test scores, class size displays a U-shaped relation pointing to the crucial role of group effect in shaping pupils' knowledge. The impact of programs does vary depending on the gender of pupils. Policy analysis including cost-effectiveness is also provided.

Preschool Children's Food Involvement is Related to Fruit and Vegetable Intake

ObjectiveThe majority of American children fall far short of meeting national nutrition recommendations for fruit and vegetable consumption. Participation in home meal preparation has been associated with stronger preferences for fruits and vegetables and improved diet quality in school‐aged children, but this association has never been examined in younger children. This study investigated the association between involvement in food preparation and planning and fruit and vegetable intake in preschool‐aged children.MethodParents of preschool‐aged children (n = 479) participating in the Synergistic Theory and Research on Obesity and Nutrition Group (STRONG) Kids Study filled out the Comprehensive Feeding Practices Questionnaire (CFPQ) and a Children's Nutrition Behavior Questionnaire based on the Early Childhood Longitudinal Survey, Kindergarten Class (ECLS‐K) interview protocol. The food involvement scale of the CFPQ was calculated (range 0–5), quantifying how much parents encourage children to be involved in meal planning and preparation. Data from the ECLS‐K Children's Nutrition Behavior Questionnaire were transformed to represent the reported number of servings of vegetables and fresh fruit eaten per day by children in the study.ResultsParticipants ate an average of 1.68 servings (SD = .91) of fresh fruit and 1.40 servings (SD = .82) of vegetables per day. Analyses investigated the relationship between food involvement (as measured by the CFPQ, M = 2.92, SD = .95) and fruit and vegetable intake (as measured by the ECLS‐K Children's Nutrition Behavior Questionnaire). Food involvement was strongly correlated with children's vegetable consumption (r(479) = .155, p = .001)) and fresh fruit consumption (r(479) = .141, p = .002)). Fresh fruit intake and vegetable intake were also strongly correlated, r(479) = .376, p &lt; .001.ConclusionsIncreased child participation and involvement with food is positively associated with fruit and vegetable intake among preschool aged children. Future investigations should examine the relationship between food involvement and diet quality over time in attempts to determine the causal direction of this relationship. Research efforts going forward should also investigate the predictors and facilitators of food involvement to identify potential areas for future outreach and intervention efforts.Support or Funding InformationThis research was funded, in part, by grants from the Illinois Council for Agriculture Research to Kristen Harrison (PI) and the University of Illinois Health and Wellness Initiative to Barbara Fiese and Sharon Donovan and United States Department of Agriculture (Hatch 793–328) to Barbara Fiese (PI). The STRONG Kids Team includes Kristen Harrison, Kelly Bost, Brent McBride, Sharon Donovan, Diana Grigsby‐Toussaint, Juhee Kim, Janet Liechty, Angela Wiley, Margarita Teran‐Garcia and Barbara Fiese.Jessica Jarick was supported by the Agriculture and Food Research Initiative of the USDA National Institute of Food and Agriculture under the Illinois Transdisciplinary Obesity Prevention Program grant (2011‐67001‐30101) to the Division of Nutritional Sciences at the University of Illinois. Correlations between food involvement and fresh fruit and vegetable intake. Food Involvement Fresh Fruit Intake Vegetable Intake Food Involvement .141** .155** Fresh Fruit Intake .376*** Vegetable Intake p &lt; .05, p &lt; .01, p &lt; .001

Consumer Participation in Self-Production: The Role of Control Mechanisms, Convenience Orientation, and Moral Obligation

Consumers participate in self-production when they actively create output products/services. Based on a cognitive antecedents–motivation–behavioral framework, this study tests how different control mechanisms, convenience orientation, and moral obligation relate to self-production involvement and behavior in a sample of 415 households in the home meal preparation context. The proposed model is tested using structural equation analysis. The results show that desire for control influences self-production behavior indirectly through self-production involvement, while perceived behavioral control influences behavior more directly. Convenience orientation is important for predicting self-production involvement, while moral obligation has significant effects on both self-production involvement and behavior.