Attitudes et habitudes de Canadiens relativement: à la planification des repas et à la cuisine maiso

Publication: Canadian Journal of Dietetic Practice and Research
19 Mai 2011

Résumé

But: Décrire les attitudes et habitudes de Canadiens relativement à la planification et à la préparation des repas à domicile dans le but de saisir les motivations à exploiter lors de promotion de la cuisine maison.
Méthodes: Un sondage électronique composé de 39 questions à choix multiples a été affiché sur le site Web des Diététistes du Canada entre le 16 novembre et le 22 décembre 2006. Les énoncés analysés abordent la perception des bénéfices associés à la cuisine maison, les obstacles qui empêchent les gens de cuisiner, le temps de préparation et la planification des repas, l'apprentissage de la cuisine et les sources d'idées de recettes.
Résultats: Au total, 4080 personnes ont rempli le questionnaire. Bien qu'ils croient que la cuisine maison puisse améliorer la qualité de l'alimentation et les comportements alimentaires, les répondants rencontrent plusieurs obstacles au quotidien en ce qui concerne la préparation des aliments. Parmi ceux-ci figure le manque de temps, d’énergie, d'idées et de planification.
Conclusions: Cette étude souligne la pertinence d’élaborer des stratégies non seulement pour éduquer les consommateurs sur les bénéfices de la cuisine maison, mais également pour leur transmettre de l'information pratique afin de les aider à surmonter les obstacles qui limitent la préparation des aliments au quotidien.

Abstract

Purpose: To describe the attitudes and habits of Canadians in relation to planning and preparing meals at home, in order to identify motivations that can be used to promote home cooking.
Methods: An electronic survey consisting of 39 multiple-choice questions was posted on the Dietitians of Canada website between November 16 and December 22, 2006. The statements analyzed have to do with perceived benefits associated with home cooking, obstacles preventing people from cooking, preparation time and meal planning, learning to cook, and sources of recipe ideas.
Results: A total of 4,080 people filled out the questionnaire. Although they believe that home cooking can improve diet quality and eating behaviours, respondents experience several obstacles relating to day-to-day food preparation. Among these are lack of time, energy, ideas, and planning.
Conclusions: This study underlines the relevance of creating strategies not only for educating consumers about the benefits of home cooking, but also for providing practical information to help them overcome obstacles limiting the day-to-day preparation of food.

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Published In

cover image Canadian Journal of Dietetic Practice and Research
Canadian Journal of Dietetic Practice and Research
Volume 72Number 2July 2011
Pages: 70 - 75

History

Version of record online: 19 Mai 2011

Authors

Affiliations

Julie Aubé, Dt.P., MSc.
Université de Montréal, Montreal, QC
Marie Marquis, Dt.P., Ph.D.
Université de Montréal, Montreal, QC

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Cited by

1. Full-Time Employment, Diet Quality, and Food Skills of Canadian Parents

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