Record Details
Comparative study of decision making in meal planning by home management house students and Home Economists in Homemaking
ScholarsArchive at Oregon State University
| Field | Value |
|---|---|
| Title | Comparative study of decision making in meal planning by home management house students and Home Economists in Homemaking |
| Names |
Huda, Bibi Fathul
(creator) Plonk, Martha A. (advisor) |
| Date Issued | 1963-12-13 (iso8601) |
| Note | Graduation date: 1964 |
| Abstract | Home management is the planning, controlling and evaluating of family resources to attain the goals of a family. Since making decisions and relating them to each other is an important part of planning, decision making is an essential part of home management. The purpose of this study was to test the hypotheses: 1. The home management house students relate their decisions to the same factors to which the homemakers relate their decisions. The students will relate their decisions to the short span of home management house group life, and homemakers to the family life cycle. Two groups of respondents cooperated in the study: (1) Students registered for the home management house course in the School of Home Economics at Oregon State University from Fall, 1962, through Summer, 1963, and (2) Home Economists in Homemaking of Oregon. A questionnaire was prepared to get information on factors and decisions considered by respondents when planning meals. Of 82 questionnaires given to home management house students, 71 were returned. Of 177 questionnaires given to homemakers, 85 were returned. Percentages and chi square test of independence were used for statistical analysis of the responses to the questionnaire. The two groups of respondents were compared for the similarities and dissimilarities of their decisions. More homemakers than students met the demands of meal planning by: precooking, quantity preparation or shopping and using simple and convenience food. More homemakers than students planned meals around more than one meal, had fixed food pattern and used freezers. They used more partially prepared food; shopped for weekly sales and specials and when supplies got low. The difference between homemakers and students for all of the above factors was significant at the one percent level of chi square value. More students than homemakers considered planning meals around individual diets, religion, family and own favorite food, avoid repetition of meals, and family suggestions. More students than homemakers said their meal planning had no effect on their activities; mentioned putting extra time on other parts of the meal as a reason for shortcuts; made a shopping list by checking food supplies on hand; shopped for food two to five days ahead of serving time, and considered time for cooking as a key decision related to meal planning. These differences were significant at the one percent level. More homemakers than students read advertisements to make shopping list; planned meals a day ahead of serving time; shopped in relation to pay days; and considered nutrition to be a key decision when planning meals. More students than homemakers mentioned entertaining as a reason for shortcuts; used ready to serve, and heat and serve food as a method for these shortcuts; planned meals two to five days ahead of time; mentioned having a car readily available; considered time of meal, cost, and likes and dislikes of group members as key decisions in meal planning. The above differences were significant at the five percent level of chi square values. There was similarity between homemakers and students regarding number of meals; main meal of the day; main dish as starting point for planning meals; regular pattern for a day or breakfasts; changing meal patterns for celebrations, guests or some member being away; types of, and reasons for the convenience food used, and using type of storage available. |
| Genre | Thesis/Dissertation |
| Topic | Food |
| Identifier | http://hdl.handle.net/1957/49726 |
