Comparison of consumption behaviors and development needs for the home meal replacement among Chinese college students studying abroad in Korea, Chinese college students in China, and Korean college students in Korea

Bae, Mi Ae; Park, So Hyun; Cheng, Siyao; Chang, Kyung Ja

doi:10.4162/nrp.2021.15.6.747

Cited by 3 publications

(2 citation statements)

References 21 publications

(22 reference statements)

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“…It is noteworthy that the home meal replacement (HMR) industry is growing rapidly due to the increase in the elderly population and single-person households worldwide [ 24 ]. Additionally, reflecting the desire for a healthy life, the demand for functional, customized HMRs is being emphasized more than ever [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

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

Joo,

Shin,

Kim

et al. 2024

Nutrients

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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.

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Section: Introductionmentioning

confidence: 99%

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

Joo,

Shin,

Kim

et al. 2024

Nutrients

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“…The market for HMRs has continued to grow due to an increase in the proportion of single-person households and improvements in the variety, convenience, and taste of HMR products ( Kim et al, 2017 ; Lee, 2017 ). HMRs are generally classified as ready to eat, ready to heat, ready to cook, and ready to prepare according to the cooking method ( Bae et al, 2021 ). The proportion of livestock food, the main ingredient in HMR, was 61% in 2020 in Korea, which increased by 7% compared to the previous year.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings

Go¹,

Lee²,

Kim³

2022

Food Sci Anim Resour

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The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60°C for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L*, a*, b*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.

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A Cross-Sectional Study of Pre-Prepared Foods Knowledge, Attitudes, and Practices of College Students in Central China

Wumaierjiang,

Xu,

Wang

et al. 2024

Nutrients

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Objectives: This study aimed to investigate knowledge, attitudes, and practices related to pre-prepared foods among college students in Central China. Methods: From the end of May 2024 to June 2024, we completed a cross-sectional study using an online questionnaire. A total of 1676 questionnaires were distributed online, and 1566 valid questionnaires were collected. Data were analyzed using Kruskal–Wallis tests or Wilcoxon rank-sum tests for univariate analysis. A multiple linear regression model was employed with knowledge, attitudes, and practices scores as dependent variables to identify factors associated with the scores on pre-prepared food knowledge, attitudes, and practices. Results: The survey results showed that 56.7% of the participants had high knowledge scores, 4% of the participants had high attitudes scores, and only 0.4% of the participants had high practices scores. Multiple linear regression analysis showed that ethnicity, the number of children in the family, academic qualifications, and monthly living expenses were associated with college students’ knowledge of pre-prepared foods (p < 0.05). Gender and the satisfaction with school catering services were associated with college students’ attitudes of pre-prepared foods (p < 0.05). Gender, knowledge and attitudes were associated with practices of pre-prepared foods (p < 0.05). Conclusions: College students have a relatively high level of knowledge of pre-prepared foods. However, they have more negative attitudes and practices towards pre-prepared foods, and the overall KAP levels are low.

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Comparison of consumption behaviors and development needs for the home meal replacement among Chinese college students studying abroad in Korea, Chinese college students in China, and Korean college students in Korea

Cited by 3 publications

References 21 publications

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

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

The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings

A Cross-Sectional Study of Pre-Prepared Foods Knowledge, Attitudes, and Practices of College Students in Central China

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