Analysis of the cognitive characteristics and consumption behaviors of prepared dish consumers

ObjectiveTo initially understand the current status of awareness and consumption behavior of prepared dish consumers， and to provide data support for the food safety risk assessment of prepared dishes.MethodsA questionnaire survey was conducted on 600 prepared dish consumers aged 18 and above from a city in Hebei Province in 2024， using the method of convenience sampling. Face-to-face surveys were conducted and data were collected through a tablet system. The χ2 test， Wilcoxon Rank Sum Test， and Kruskal-Wallis H Test were used to compare the attitudes， consumption ratios， and consumption volumes among prepared dish consumers.ResultsAmong prepared dish consumers in this area， the 30-39 age group constituted the largest segment （32.83%）， followed by the 40-49 age group （26.83%）. Among prepared dish consumers， 32.50% had a college degree or higher. A total of 99.67% of prepared dish consumers had heard of prepared dishes， and most of them obtained relevant information through new media （66.55%）. Most consumers held a neutral （56.67%） or supportive （31.17%） attitude towards prepared dishes. The main reasons for opposing prepared dishes were lack of freshness （82.22%）， potential food safety issues （80.00%）， and insufficient nutrition and healthiness （68.89%）. Attitudes toward prepared dishes differed significantly by gender （χ2=8.154，P=0.043）. Convenience was the primary reason for purchasing prepared dishes （accounting for 79.33%）， while food safety and freshness remained key concerns for consumers. The consumption of meat-based prepared dishes was the highest （68.67%）， followed by vegetable-based prepared dishes （16.00%） and aquatic product-based prepared dishes （11.33%）. There were statistically significant differences in the consumption proportions of meat-based and aquatic product-based prepared dishes among age groups （meat： P=0.037； aquatic products： P=0.031）. However， no significant differences were observed in the average monthly consumption by gender， age group， or educational level （all P>0.05）. There was no significant differences in the consumption frequency and consumption among different types of prepared dishes. Individuals with a higher level of education were more likely to purchase aquatic prepared dishes.ConclusionPrepared dish consumers in the study area demonstrated high awareness but a neutral attitude towards these products， with consumption behavior primarily driven by convenience. Meat-based prepared dishes exhibited the highest consumption proportion， which was influenced by age. When conducting food safety risk assessments in this area， consumption proportion should be prioritized as a key parameter， with special consideration given to age-specific consumption patterns and variations in risk exposure.