Over recent years and decades there has been considerable changes in the types of food available to households. Historically food products were bought from grocers and specialty shops and prepared at home for individual or family consumption and eating out in restaurants was an infrequent luxury.
Over recent decades we have seen the growth in provision of inexpensive restaurants, particularly ethnic, and in take away food outlets. In addition, and more recently, we have seen the increasing provision of pre-prepared meals available in supermarkets and other food outlets that in some cases require the addition of protein and in some cases only require some form of heating or cooking.
Despite these evident changes there has been little research in Australia that has addressed food consumption in a broad context. There has been specialist research, for example into fast food (Mohr et al, 2007; Miura, Giskes & Turrell, 2012), soy (Roccisano & Henneberg, 2012), seafood (Birch, Lawley, & Hamblin, 2012), organic Lockie et al, 2002) that has investigated the behaviours and motivations of consumption of particular food types but nothing has been found that looks at overall patterns of food consumption.
This research will investigate attitudes to differing types of food and food preparation and provide data on the frequencies of consumption of different types of food. The information will be of value to a range of specialist areas including health education and food marketers.
The project commenced June 2013 and is ongoing.
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