Bulletin of Shukugawa Gakuin College
Online ISSN : 2186-9324
Print ISSN : 0285-3744
ISSN-L : 2186-9324
Extent of Home Cooking of Foods (Part 1)
Hiromi NakanoJunko Ooshika
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RESEARCH REPORT / TECHNICAL REPORT OPEN ACCESS

1993 Volume 17 Pages 79-95

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Abstract
In order to study the resent diversification tendency of the dietary lives in Japan, especialy the increase of dining-out use of processed foods, a questionnaire was made to survey the homes of the students of Home Economics Dept., Shukugawa Gakuin Junior College. The results show that common daily life foods tend to be self-cooked and, an the other hand, foods such as seasoning, pickles, juices, etc, are rarely self-cooked. The reasons of dining-out and use of processed foods are, mainly 1) saving of labor and time, 2) search of unfamiliar and more or less luxurious foods.
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© 1993 Shukugawa Gakuin College
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