EJPAU 2005. Adamczyk G. HABITS OF PREPARING AND TAKING MEALS AMONG POZNAN INHABITANTS

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2005
Volume 8
Issue 4

Topic:

Economics

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Adamczyk G. 2005. HABITS OF PREPARING AND TAKING MEALS AMONG POZNAN INHABITANTS, EJPAU 8(4), #58.
Available Online: http://www.ejpau.media.pl/volume8/issue4/abs-58.html

HABITS OF PREPARING AND TAKING MEALS AMONG POZNAN INHABITANTS

Grażyna Adamczyk
Department of Food Management Economics, Agricultural University of Poznan, Poland

ABSTRACT

Food habits are created under the influence of many external and internal factors, which are friendly for habits or limit them. In the paper food habits refer to preparing and taking meals among Poznan inhabitants. It is showed that the most important factors, which influence meals preparation, are associated with food products attributes, including healthful and nutrition values, next consumer’s preferences and also easiness and fastness of preparing meals for eating. One paid attention to time value for consumer, alternative costs, and consumer’s social and economic profile, which significantly affect organization of household’s activities. Changing styles of consumers’ life involve the change and differentiation of their food habits. There are, among the other, tradition to common consuming of main meals among the considerable group of inhabitants of Poznan, and also the increasing popularity of consumption, mainly lunch or dinner away from home particularly among younger or working household members. Characterized habits of preparing and taking meals in households served to carry out the segmentation. As criteria of carried out a priori segmentation were accepted the following factors: factors taken into consideration when composing the dietary model and the time value for members of the household. There were obtained five segments considering criteria taken into consideration when preparing meals. The segment turned out to be most numerous Traditionally Organized (28%), the least numerous Rushed – People in the way (17%) and The Others (15%).

Key words: food habits, taking meals, time value, consumer segmentation.

Grażyna Adamczyk
Department of Food Management Economics,
Agricultural University of Poznan, Poland
Wojska Polskiego 28, 60-688 Poznan, Poland
email: gradam@au.poznan.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.