The purpose of this study was to compare and analyze the importance and satisfaction of consumer selective attributes by home meal replacement (HMR) types using local ingredients. This study was conducted from December 4 to December 8, 2020. A total of 380 responses organized according to preferred types of HMR (100 for Ready to Eat (RTE), 92 for Ready to Heat (RTH), 88 for Ready to Cook (RTC), 100 for Ready to Prepared (RTP) were used for the final analysis. Statistical analysis was conducted by descriptive analysis, paired t-test, and importance-satisfaction analysis by HMR type. Findings of this study showed significant differences in consumer selective attributes by HMR type. RTE and RTC need to improve quality while RTH needs to improve quality and packaging. Notable selective attributes were quality, packaging, and information. They were located in different quadrants of each HMR type. All other attributes appeared in the same quadrant. Further research is needed to determine differences in quality, packaging, and information for each HMR type. Results of this study provide basic data for developing products and marketing strategies for each type of HMR products using local ingredients.

Abstract
서 론
연구대상 및 방법
    1. 조사대상 및 기간
    2. 조사내용 및 방법
    3. 통계분석
결과 및 고찰
    1. 국내산 식재료를 활용한 가정간편식을 선호하는 조사대상자의 HMR 유형별 일반사항
    2. 국내산 식재료를 활용한 가정간편식을 선호하는 조사대상자의 HMR 유형별 구매 특성
    3. 국내산 식재료를 활용한 가정간편식을 선호하는 소비자의 HMR 유형별 선택속성의 중요도와 만족도 비교
    4. 국내산 식재료를 활용한 가정간편식을 선호하는 소비자의 HMR 유형별 중요도와 만족도 분석
요약 및 결론
References

• 신유리(연세대학교 식품영양학과) | Yulee Shin (Dept. of Food and Nutrition, Yonsei University)
• 이호진(한국교통대학교 식품영양학전공) | Hojin Lee (Major in Food and Nutrition, Korea National University of Transportation) Corresponding author