In order to obtain an information for the improvement of wives’ meal management especially in dual-income families, the survey was carried out through questionaires to 159 married women teachers(employed wives: EW) and 157 housewives(HW) in Daejeon city, from the Sep. 20 to 30, 1983.
Most of the two groups’ wives did not plan menu(74.7 %), and considered taste firstly when meal preparation and food buying. In EW, time was more considered than the otherpoints for meal preparation and cookbook was more used than other sources of cooking methods, while in HW, cost, and, the mass media (p＜0.01).
Among 6 convenience foods, sausage, ham were used more frequently in EW and instant noodles and fried fish cake, in EW. Both the two groups’ dietary pattern of three meals was similiar, but much more of the EW(86.1 %) purchased foods for between meals rather than prepared at home in comparision with the HW.
Almost all the HW prepared three meals themselves but the EW did not so. In the EW, husband and mother-in-law often assisted with meal-related activities, but in the HE, daughters (p＜0.01).
Hw spent more time on meal-related activities than do EW (Hw: 4.1 hrs/day, Ew: 3.2 hrs/day). The preparation time for supper was longest among three meals.
As the problems of meal management, both the two groups’wives pointed ‘too much time’ (43.1 %), ‘lack of nutrition knowledge’ (42.8 %), but EW’ husbands, ‘no variety of cooking method’ (42.8 %), while HW’ husbands, ‘lack of nutrition knowledge’ (34.3 %).
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