Départment de Médecine Sociale et Préventive, Université de Montréal, C.P. 6128, Succ. Centre-ville, Montréal H3C 3J7, Canada.
Appetite. 2011 Feb;56(1):118-21. doi: 10.1016/j.appet.2010.12.004. Epub 2010 Dec 9.
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.
本文介绍了对蒙特利尔一群年轻低收入女性烹饪习惯的访谈和焦点小组研究结果。总体而言，食物选择似乎高度精制碳水化合物，而新鲜蔬菜和水果相对较少。参与者经常准备包装好的面条和酱汁菜肴，以及其他包装好的酱汁，部分原因是担心食物浪费。参与者认为香料的成本过高。研究结果说明了在经济挑战的情况下，个人如何在其他生活环境下管理自己的资源。
