Degree‐of‐readiness classification system for foods: development, testing and use

Abstract

A 14 category degree‐of‐readiness classification scheme was developed for foods used in at‐home 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.

Convenience-based food purchase patterns: identification and associations with dietary quality, sociodemographic factors and attitudes

“…However, using a classification scheme based on food processing is not suitable for the current analysis because it does not consider all aspects of convenience. Besides processing, convenience includes further criteria such as the amount of time needed for preparation before a food can be consumed (24)(25)(26)(27)(28)(29)(30) , the amount of culinary skills needed for preparation (29) , and the energy and attention a household has to use while preparing the food (30) . Some studies consider the context in which a food is consumed (e.g.…”