This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Armstrong, J. E. Articles by Stem, D. Search for Related Content Social Bookmarking                         What's this?

Convenience as a Factor in Meal Preparation Among Health-Conscious Adults

Dept. of Food Science & Human Nutrition, Washington State University, Pullman, WA 99164-6376

Edith Lange

Holy Family Hospital, N. 5633 Lidgerwood, Spokane, WA 99207

Donald Stem, Jr

Dept. of Marketing, Washington State University, Pullman, WA 99164-4725

A recent consumer survey concluded that half the primary food shoppers in U.S. households are strongly influenced by convenience or health values in food selection. To explore these influences further, adult male and female road-race participants (n = 930) were recruited for a survey of personal and household factors influencing the perceived role of convenience in meal preparation among a group of "health-conscious" consumers. The respondents' perception of how often convenience is a factor in household meal preparation was significantly influenced by sex (p < .01) and an age-household composition interaction effect (p < .01). Convenience was reportedly most often a factor in meal preparation for respondents under 50 years old who live alone, respondents under 40 years old in adults-only households, all age groups in multiperson households with children, and women. Convenience reportedly played less of a role in meal preparation for respondents over 50 years old who lived alone or with other adults. Interest in information on easy-to-fix meals increased as frequency of household food prep aration by the respondent increased, and was significantly higher among females than males in multiperson households. Results imply sex- and age-group differ ences in perceptions of food preparation that have a potential impact on how nutrition educators develop "convenient" dietary change strategies for certain active adults.

Family and Consumer Sciences Research Journal, Vol. 19, No. 3, 224-232 (1991)
DOI: 10.1177/1077727X9101900304


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?