Food selection and preparation practices in a group of young low-income women in Montreal
Food selection and preparation practices in a group of young low-income women in Montreal
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DOI：
10.1016/j.appet.2010.12.004
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发表时间：
2011-02-01
期刊：
影响因子：
5.4
通讯作者：
Engler-Stringer, Rachel
中科院分区：
文献类型：
--
作者：
Engler-Stringer, Rachel
本文介绍了对蒙特利尔一群年轻低收入女性烹饪方法的采访和焦点小组研究的结果。总体而言，食物选择似乎富含精制碳水化合物，而新鲜蔬菜和水果的含量相对较低。参与者经常准备包装面条和酱料，以及其他包装酱料，部分原因是出于对食物浪费的担忧。参与者认为香料的成本高得令人望而却步。研究结果说明了在考虑到其他生活环境的情况下，个人在面临财务挑战的情况下如何管理自己的资源。 (C) 2010 Elsevier Ltd. 保留所有权利。
This paper presents results from an interview and focus group study of cooking practices in a group of young, low-income women in Montreal. Overall, food choices appeared to be high in refined carbohydrates and relatively low in fresh vegetables and fruit. Participants prepared packaged noodle and sauce dishes often, as well as other packaged sauces, in part because of concern for food waste. Participants felt that the cost of spices was prohibitive. Results illustrate how individuals manage their resources under conditions of financial challenge, given other life circumstances. (C) 2010 Elsevier Ltd. All rights reserved.