Food selection and preparation practices in a group of young low-income women in montreal.

Auteur(s) :
Engler-Stringer R.
Date :
Déc, 2010
Source(s) :
Appetite. # p
Adresse :
Départment de Médecine Sociale et Préventive, Université de Montréal, C.P. 6128, Succ. Centre-ville, Montréal H3C 3J7, Canada; Department of Community Health and Epidemiology, University of Saskatchewan, 107 Wiggins Road, Saskatoon, Saskatchewan S7N-5E5, Canada.

Sommaire de l'article

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.

Source : Pubmed