2. GHOC 1013 HYGIENE AND SANITATION CHANGING TRENDS IN FOOD CONSUMPTION AND CHOICE PHANG SHI CHIN 240367 TANG ZI XIANG 240238 TAN LOO YEE 240246 GAN PEK WEI 240167 TAM POH YIN 239269

3. INTRODUCTION Convenience- the quality of being suitable, useful or convenience - anything that makes for an easier life Convenience food- any packaged dish or food that can be prepared quickly and easily as by thawing or heating Changing lifestyle, spending less time planning and preparation meal Convenience plays a prominent role in the food choices of today’s customer

4. SUMMARY ARTICLE Role of convenience in determining Fresh Fruits and Vegetables (FF&V) purchasing and consumption Aim to provide a deeper understanding of convenience during the meal preparation and consumption processes FF&V as a food category Two areas of investigation:  Dimensions of convenience  Individual characteristics of consumers https://journal.lib.uoguelph.ca/index.php/surg/article/view/983/1431

5. CHANGING TREND IN FOOD CONSUMPTION & CHOICES Eating Habit Knowledge about Food Safety Past Now Technology Processing Holding Serving method Time scarc ity

6. P S AT N O W

7. Factors Socio-economic and Demographic  Working status massive entrance of women into the workforce meal preparers who work over 30 hours per week were more convenience-oriented

8.  Resources Both male and female working outside Busy Double income Higher income, higher convenience orientation

9.  Household size Decline of the average household size More single households

10.  Food preparation skills and knowledge No skill/less skill More focusing on work

11. Time and Effort More save time Easy-to-prepare Easy-to-take-away Quickly and easily by thawing or heating the food Fewer leftovers Easy cleaning up

12. Psychographic Frozen vegetables take less time to prepare but often have the same nutritional value as fresh products. Healthy OR Unhealthy ? Usually very high in fat, salt and sugar that can lead to health problems. BUT Modern production techniques and preservation methods minimize nutritional loss of precooked products.

13. Enjoyment Love and enjoy to cook Receive pleasure from meal preparation activities Lack of Motivation Lack the energy to cook meals from scratch Lost desire to cook from scratch Characteristic

14. HeadacheHeadache VomitingVomiting DiarrheaDiarrhea FatigueFatigue DehydrationDehydration FeverFever Abdominal PainAbdominal Pain NauseaNausea

15. GOOD PERSONAL HYGIENE HABITS NO FOOD TEMPERATURE ABUSE  Heated food to a safe temperature  Kept food in proper temperature  Food handler away from sick / illness  Proper handwashing  Wearing proper and clean attire  Using proper ways in distribution system of food operation NO CONTAMINATED AND CROSS CONTAMINATION ON FOOD  Proper way preparing in potentially hazardous foods  Training employees on food safety  Maintaining sanitary facilities

16. CONCLUSION Fruit and vegetable be marketed as both time and effort saving when possible Utilise the meal perspective and present fruits and vegetables as convenient Perceived resources determining consumer purchasing and consumption behaviour. Perceptions and uses of FF&V would be useful in determining stage during meal and consumption processes