Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 7 · column 1 of 6 · from the scan, no model involved
By SANDRA R. RICHARDSON
Extension Agnet
Four trends in the types of households in this country have affected consumer food buying and preparation habits.
Households of the following types have increased:
• Those in which both husband and wife work outside the home.
• Those headed by single working parents.
• One-person households.
• Those composed of older Americans.
In families where a single parent works outside the home and in twopaycheck families the interest in partially or completely prepared food increases. There are also more meals eaten away from home than in families with a full-time housekeeper.
At the same time, a segment of the population is actively pursuing a partial return to home food preparation.
In the future, demands are expected to continue for foods that permit even more kitchen-free hours. Further changes are expected in the form of each food including a variety of perishable foods that can be stored on pantry shelves.
The nutritional adequacy of diets does not have to be sacrificed in order to take advantage of time-saving convenience foods and away-fromhome meals.
The continued increase in life expectancy of the American population has to be partially due to the availability of safe food that provides needed nutrients.
However, there is still room for improvement in choice. The amount of fat in meats has been reduced by consumer choices. But there has been a sizeable increase in the proportion of fat in the diet from fatcontaining prepared meals and snacks. Sugar purchased for home use has been reduced, but sugar in prepared foods keeps consumption levels fairly high.
With some care, partially or completely prepared food can be enjoyed without reducing needed nutrients or consuming excessive fats and sugars.
96.5%