Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 485278
Title Evaluation of research methods to study domestic food preparation
Author(s) Bongoni, R.; Verkerk, R.; Dekker, M.; Steenbekkers, B.
Source British Food Journal 117 (2015)1. - ISSN 0007-070X - p. 7 - 21.
DOI https://doi.org/10.1108/BFJ-09-2013-0273
Department(s) Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) brassica vegetables - handling behaviors - cooking methods - health - questionnaire - reliability - attributes - products
Abstract Purpose – Domestic preparation practices influence the sensory properties and nutritional composition of food products. Information on the variability in actual domestic preparation practices is needed to assess the influence of applied conditions on the sensory and nutritional quality of food. The collection of such information requires a reliable, valid and practical research method. The paper aims to discuss these issues. Design/methodology/approach – Direct in-home observations, observations in a model-kitchen using cameras, and a self-reporting questionnaire were evaluated for reliability and validity, to study domestic food preparation practices by consumers. Broccoli preparation practices by Dutch consumers were checked by these three methods in this research paper. Findings – All three research methods were found to be test-retest, inter-observer, parallel-form reliable; and face, content and concurrent valid. However, the self-reporting questionnaire is the most practical research method that can be administered on a large number of respondents in a short time to capture the wide variations in preparation practices. Originality/value – Consumers can be assisted on domestic food preparation practices that reach their sensory preferences (e.g. texture, colour) as well as have health benefits on consumption. Keywords Reliability, Validity, Consistency in behaviour, Food preparation, Observation (through cameras), Self-reporting questionnaire Paper type Research paper
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