調理済み・半調理済み食品の利用とそのイメージ　大阪・広島・山口に在住する学生の家族の調査

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タイトル別名
  • Survey on utilization of ready-to-serve and semi-prepared dishes in Osaka, Hiroshima and Yamaguchi and their images.
  • チョウリズミ ハン チョウリズミ ショクヒン ノ リヨウ ト ソノ イメージ
  • 大阪・広島・山口に在住する学生の家族の調査

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This questionnaire survey was conducted in 1984 on 533 persons in charge of cooking for their families in Osaka, Hiroshima and Yamaguchi regarding their use and image of ready-to-serve and semi-prepared dishes.<br>The results are summarized below.<br>1) Instant noodle packs were most frequently used; once or twice a month by 59.1%, once or twice a week by 21.5%, and three to four times a week by 3.6%.<br>2) More than 15% of the respondents used ready-to-serve dishes at least once or twice a week which included deep fried vegetables and fish, fritters, croquettes, packed noodles, preserves, and frozen croquettes. More than 90% of the respondents replied that they did not purchase egg rolls, frozen stews and steamed egg custards.<br>3) Factors related to the use of ready-to-eat and semi-prepared dishes were whether the household was a multi-generational one, whether the persons in charge of cooking held jobs, and the regional differences.<br>4) According to the survey, the images of the ready-to-eat and semi-prepared dishes held by the persons in charge of cooking were very convenient but not tasty.

収録刊行物

  • 栄養学雑誌

    栄養学雑誌 47 (6), 273-282, 1989

    特定非営利活動法人 日本栄養改善学会

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