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Egg Consumption Attitudes of Professional and Business Women

1977; Elsevier BV; Volume: 56; Issue: 3 Linguagem: Inglês

10.3382/ps.0560801

1525-3171

Paul N. Wilson, F. D. Rollins, Robert C. Angus, B.L. Reid,

Food Waste Reduction and Sustainability

Research was conducted to determine the differences between the egg consumption habits and attitudes of the general population and those of business and professional women. As more women enter the labor force, egg consumption may be affected as habits and attitudes change. Chi-square analysis was used to test the degree of significance between the two groups. It was found that households of working women eat eggs less frequently than households in the general population. Business and professional women are more inclined to postpone egg consumption to lunch and dinner. Working women are not well informed of the advantages of eggs over convenience breakfast foods and they are more critical of the economic value of the egg than the general population of women.