thesis
Chapter 1
Introduction
Convenience is one of the big trends in the food business. The demand for convenience food products is steadily increasing; therefore, understanding convenience food consumption is an important issue. Despite being vital properties of convenience food, saving time and effort have not been very successful constructs for predicting convenience food consumption (http://www, ncbi.nlm.nih.gov/pubmed/20832437). Convenience food, or tertiary processed food, is commercially prepared food designed for ease of consumption. Products designated as convenience foods are often prepared food stuffs that can be sold as hot, ready-to-eat dishes; as room temperature, shelf-stable products; or as refrigerated or frozen products that require minimal preparation typically just heating. These products are often sold in portion controlled, single serve packaging designed for portability. Convenience food can include products such as candy, beverages such as soft drinks, juices and milk; fast food; nuts, fruits and vegetables in fresh or preserved states; processed meats and cheeses; and canned products such as soups and pasta dishes (http://fivedbpedia.org. 2013).
Background of the study
The researcher come up with this topic is because nowadays we people are now eating lots of process food and the researcher is curious on what nutrients we will gain on a process foods. The researcher would like to know the truth if these processed food has the advantage and disadvantages if we eat them regularly. The researcher would also like to know if these convenience food has a benefit in our daily life especially we consume it often.
Statement of the problems
1. Define Convenience food?
2. When was convenience food started?
3. What are the advantages and disadvantages of convenience food?
4. What are the ingredients to prolong the life span of a convenience food?
5. Is convenience food healthy enough to sustain nutrients in our body?
6. Is
Introduction
Convenience is one of the big trends in the food business. The demand for convenience food products is steadily increasing; therefore, understanding convenience food consumption is an important issue. Despite being vital properties of convenience food, saving time and effort have not been very successful constructs for predicting convenience food consumption (http://www, ncbi.nlm.nih.gov/pubmed/20832437). Convenience food, or tertiary processed food, is commercially prepared food designed for ease of consumption. Products designated as convenience foods are often prepared food stuffs that can be sold as hot, ready-to-eat dishes; as room temperature, shelf-stable products; or as refrigerated or frozen products that require minimal preparation typically just heating. These products are often sold in portion controlled, single serve packaging designed for portability. Convenience food can include products such as candy, beverages such as soft drinks, juices and milk; fast food; nuts, fruits and vegetables in fresh or preserved states; processed meats and cheeses; and canned products such as soups and pasta dishes (http://fivedbpedia.org. 2013).
Background of the study
The researcher come up with this topic is because nowadays we people are now eating lots of process food and the researcher is curious on what nutrients we will gain on a process foods. The researcher would like to know the truth if these processed food has the advantage and disadvantages if we eat them regularly. The researcher would also like to know if these convenience food has a benefit in our daily life especially we consume it often.
Statement of the problems
1. Define Convenience food?
2. When was convenience food started?
3. What are the advantages and disadvantages of convenience food?
4. What are the ingredients to prolong the life span of a convenience food?
5. Is convenience food healthy enough to sustain nutrients in our body?
6. Is