The Comparison on Levels of Perception and Consumption of Ready-to-Eat Foods, chilled ready meals & frozen ready meals among Two Groups of Undergraduate Students in Khon Kaen University
Abstract
This research is a cross-sectional descriptive study. The aimed of this study was to compare on levels of perception and consumption of ready-to-eat foods, chilled ready meals and frozen ready meals. The questionnaire was used as a research tool for collecting data with undergraduate students at the ages of generation y between Food Technology students, Faculty of Technology and Public Health students, 133 persons per group. The study was conducted during January 2018 to March 2018.
The results of the study found that the most students of both groups were female, 80.45% and 82.71% respectively with ages ranged 18 to 23 years old. All of them had consumed ready-to-eat foods, chilled ready meals and frozen ready meals. The meaning perception of ready–to-eat foods was statistically significant different (p-value=0.004) with high-level perception for food technology students, but moderate-level perception for public health students. The benefits perception and the components perception with impacts of consumption, were high-level perception of both group students which statistically insignificant different (p-value> 0.05). The motivation perception of ready–to-eat foods, were moderate-level
perception of both group students which statistically insignificant different (p-value> 0.05). The frequencies of consumption on ready-to-eat foods in both groups were occasionally, sometimes, and none consumed.
Therefore, according to the results of these study findings, it should encourage the students at the ages of generation y to be aware of hazards and risks on health form long times consumption of ready-to-eat foods, chilled ready meals and frozen ready meals. For expectation, the students were adjusted the behavior on ready-to-eat foods consumption at the appropriate level. This will lead to health advantages and reduce the risk of diseases.
