Objectives: This study investigated the differences in food purchase frequency among single-person households by gender and age group and explored the characteristics of single-person household groups according to their food purchase patterns. Methods: Utilizing data from the 2023 Consumer Behavior Survey for Foods conducted by the Korea Rural Economic Institute, this study examined food purchase frequencies among 966 single-person households. Data were analyzed using Rao-Scott chi-square tests, ANCOVA, ANOVA, and K-modes hierarchical cluster analysis. Results: Significant differences were observed in the food purchase frequencies of single-person households for fresh and convenient food. Women displayed higher purchase frequencies for fish, vegetables, and fruits, whereas men showed higher purchase frequencies for convenient foods (P < 0.005). Single-person households aged 39 years and younger exhibited lower purchase frequencies for vegetables (P < 0.005) and fish (P < 0.001) and substantially higher frequencies of convenient food purchases (P < 0.001). Additionally, this study identified three distinct single-person household groups based on food purchase pattern: the “nutrition-conscious” group, which exhibited high purchase frequency for fresh foods; the “convenience-seeking” group, which showed high purchase frequency for all types of convenient foods; and the “passive food consumer” group, which displayed relatively low purchase frequency for both fresh foods and convenient foods. The socio-demographic characteristics of single-person households differed significantly across these three groups, with the “passive food consumer” group and “convenience-seeking” group exhibiting lower healthy eating competency (MN(nutrition-conscious group) = 3.68, MP(passive-food-consumer group) = 3.40, MC(convenience-seeking group) = 3.52, P < 0.001), safe eating competency (MN = 3.87, MP = 3.57, MC = 3.77, P < 0.001), and satisfaction (MN = 3.36, MP = 3.23, MC = 3.25, P = 0.04) than the “nutrition-conscious” group. Conclusion This study underscores the need for targeted nutrition programs to address the unique needs of single-person households depending on their characteristics. Specifically, this study highlights the importance of targeted interventions for “convenience-seeking” and “passive food consumer” to promote dietary competency and encourage healthy dietary behavior.

BACKGROUND/OBJECTIVES: Meal kits and home meal replacements (HMRs) are rapidly growing segments in the convenience food industry. Consequently, numerous studies have examined consumer perceptions of HMR and meal kits, respectively. HMR is an established segment, while meal kits are a recent category. Both segments offer convenience compared to home-cooked meals. However, meal kits offer a wider variety of recipes with fresh ingredients, requiring simple cooking steps to prepare the meal rather than merely heating the food. Despite the commonalities and differences, previous studies have only examined the purchasing behavior and influencing factors of either the meal kits or HMR.However, changes in the purchasing patterns of both segments may be correlated. This study investigates the relationship between consumer purchasing trends of meal kits and HMR and presents practical recommendations regarding the need of consumers for convenience foods.MATERIALS/METHODS: We conducted a panel regression analysis of consumer purchase data obtained from shopping receipts, spanning the 2019, 2020, and 2021 waves of the Korean Rural Development Administration. RESULTS: The results show that the purchases of meal kits and HMR increased during the period, suggesting a complementary relationship between the 2. We also found significant increases in purchases within 2 sub-categories of HMR, namely, ready-to-prepare and readyto-cook, alongside meal kits. These findings were further supported by the results of the sub-regression analysis. CONCLUSION The simultaneous growth of meal kits and HMR indicates that convenience foods continue to play a crucial role in meeting consumer needs in the food industry.In addition, considering the significant growth of the HMR sub-categories with fresh ingredients and cooking, we suggest that companies should aim to satisfy the desire of consumers for both convenience as well as freshness and culinary aspects.