Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지

Conceptualizing and Prospecting for Home Meal Replacement (HMR) in Korea by Delphi Technique

델파이 기법을 이용한 한국에서의 Home Meal Replacement (HMR) 개념 정립 및 국내 HMR 산업 전망 예측

  • Lee Hae-Young (Department of Food and Nutrition, Sangji University) ;
  • Chung Lana (Department of Food and Nutrition, Yonsei University) ;
  • Yang Ilsun (Department of Food and Nutrition, Yonsei University)
  • 이해영 (상지대학교 이공과대학 식품영양학과) ;
  • 정라나 (연세대학교 생활과학대학 식품영양학과) ;
  • 양일선 (연세대학교 생활과학대학 식품영양학과)
  • Published : 2005.04.01
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Abstract

The purposes of this study were to conceptualize the Home Meal Replacement (HMR) in Korea and to gather professionals' opinions of prospect and task for HMR industry in Korea. A total of 67 experts participated in a three round survey by Delphi technique, which was used to integrate and share the each expert's professional idea. According to the result, HMR was translated into 'Gajeongsiksa daeyongsik' in Korean and given definition to 'a meal taken directly or through brief cooking process at home by purchasing ready to eat or ready to end-cook type of food'. As the result of categorizing HMR products of Korean food, 'I. Ready to eat' such as side dishes, kimchi, salad, sandwich, kimbab, and so on and 'II. Ready to heat' such as rice, porridge, retort food (soup, broth, curry, spaghetti, etc.), frozen pizza, grilled food, jabchae, instant soup, and so on were construed in a limited sense of the HMR. In addition, 'III. Ready to end-cook' such as frozen dumpling, frozen pork cutlet, seasoned meat, powder-type soup, and so on as well as these two kinds were interpreted in a broad sense of the HMR. In the prospect of HMR industry in Korea, the Korean HMR industry would develop continuously accompanied by increasing of consumers using HMR products. Introduction and generalization of HMRs would serve the convenience for meal preparation and then influence the change of home meal pattern. Nevertheless, it was concerned about that using HMRs might have limitation on solving the problems of dietary life including irregular meal, skipping a meal, and so on and influence the nutrition imbalance. For the development of HMRs, developing various menu and the packaging materials for HMR products, constructing the thorough sanitary management, and strengthening R & D for the HMR of Korean food were the future tasks in Korean HMR industry.

Keywords

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