Degreeofreadiness classification system for foods: development, testing and use Academic Article

abstract

• A 14 category degreeofreadiness classification scheme was developed for foods used in athome consumption. The codes were further aggregated to three categories: no preparation, some preparation and considerable preparation. The classification system was tested with two groups of consumers and was found to be acceptable both by experienced and inexperienced food preparers. When nationwide household food consumption data were categorized by this system, the majority of most frequently reported foods required no preparation in the home prior to consumption. Copyright 1985, Wiley Blackwell. All rights reserved

authors

• Capps, Oral

published proceedings

• Journal Of Consumer Studies and Home Economics

author list (cited authors)

• PEARSON, J. M., CAPPS, O., GASSMAN, C., & AXELSON, J.

citation count

• 3

complete list of authors

• PEARSON, JOANNE M||CAPPS, ORAL||GASSMAN, CAROL||AXELSON, JULEIN

publication date

• June 1985

publisher

• Wiley  Publisher

published in

• Journal Of Consumer Studies and Home Economics  Journal

keywords

• Cancer
• Cardiovascular
• Oral And Gastrointestinal
• Stroke

Digital Object Identifier (DOI)

• 10.1111/j.1470-6431.1985.tb00449.x

start page

• 133

end page

• 145

volume

• 9

issue

• 2

URL

• http://dx.doi.org/10.1111/j.1470-6431.1985.tb00449.x