The purpose of this study was to analyse factors related to Home Meal Replacement (HMR) use among university students and to determine the dietary quality according to its consumption. A survey on the consumption of HMR and Nutrition Quotient (NQ) was conducted from September to November 2021. The study included 232 university students (88 males, 144 females) from Chungcheong. The proportion of consumption at least once a week was 71.55% for ready-to-eat foods, 55.60% for ready-to-cook foods, 40.95% for fresh-cut products, and 21.12% for meal-kits. The preference ratings were as follows: ready-to-eat foods, 3.77 out of 5 points, meal-kits, 3.53 points, fresh-cut products, 3.52 points, and ready-to-cook foods, 3.45 points. In terms of satisfaction, convenience (4.06 out of 5 points), taste (3.71 points), variety (3.67 points), and food hygiene (3.62 points) were rated the highest. The scores in the moderation NQ were significantly lower in the groups that consumed ready-to-eat foods (p=0.0002), ready-to-cook foods (p=0.0002), and meal-kits (p=0.0068) at least once a week compared to the groups that consumed them less than once a week. In conclusion, the results will serve as basic data for nutrition education for proper consumption of HMR among university students.

Abstract
서 론
연구대상 및 방법
    1. 연구대상
    2. 연구내용 및 방법
    3. 통계분석
결과 및 고찰
    1. 일반사항
    2. 가정간편식 섭취 빈도, 기호도 및 실태
    3. 가정간편식 만족도 및 구매요인의 중요도
    4. 가정간편식 유형별 섭취 빈도에 따른 식사의 질 평가
요약 및 결론
References

• 황다윤(국립한국교통대학교 식품영양학전공 학부생) | Da Yun Hwang (Undergraduate Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 정세빈(국립한국교통대학교 식품영양학전공 학부생) | Se Bin Jeong (Undergraduate Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 강지원(국립한국교통대학교 식품영양학전공 학부생) | Ji-Won Kang (Undergraduate Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 최인영(국립공주대학교 식품영양학과 석사) | In-Young Ch (Master of Science, Dept. of Food and Nutrition, Kongju National University, Yesan 32439, Korea)
• 김미현(국립공주대학교 식품영양학과 교수) | Mi-Hyun Kim (Professor, Dept. of Food and Nutrition, Kongju National University, Yesan 32439, Korea)
• 최미경(국립공주대학교 식품영양학과 교수) | Mi-Kyeong Choi (Professor, Dept. of Food and Nutrition, Kongju National University, Yesan 32439, Korea)
• 배윤정(국립한국교통대학교 식품영양학전공 교수) | Yun-Jung Bae (Professor, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author