|Abstract or Summary
- Home management is the planning, controlling and evaluating
of family resources to attain the goals of a family. Since making
decisions and relating them to each other is an important part of
planning, decision making is an essential part of home management.
The purpose of this study was to test the hypotheses: 1. The
home management house students relate their decisions to the same
factors to which the homemakers relate their decisions. The students will relate their decisions to the short span of
home management house group life, and homemakers to the family
Two groups of respondents cooperated in the study: (1)
Students registered for the home management house course in the
School of Home Economics at Oregon State University from Fall,
1962, through Summer, 1963, and (2) Home Economists in Homemaking
A questionnaire was prepared to get information on factors
and decisions considered by respondents when planning meals.
Of 82 questionnaires given to home management house students,
71 were returned. Of 177 questionnaires given to homemakers, 85
Percentages and chi square test of independence were used for
statistical analysis of the responses to the questionnaire. The two
groups of respondents were compared for the similarities and dissimilarities
of their decisions.
More homemakers than students met the demands of meal
planning by: precooking, quantity preparation or shopping and using
simple and convenience food. More homemakers than students
planned meals around more than one meal, had fixed food pattern
and used freezers. They used more partially prepared food;
shopped for weekly sales and specials and when supplies got low.
The difference between homemakers and students for all of the above
factors was significant at the one percent level of chi square value.
More students than homemakers considered planning meals
around individual diets, religion, family and own favorite food,
avoid repetition of meals, and family suggestions. More students
than homemakers said their meal planning had no effect on their
activities; mentioned putting extra time on other parts of the meal as
a reason for shortcuts; made a shopping list by checking food
supplies on hand; shopped for food two to five days ahead of serving
time, and considered time for cooking as a key decision related to meal planning. These differences were significant at the one percent
More homemakers than students read advertisements to make
shopping list; planned meals a day ahead of serving time; shopped in
relation to pay days; and considered nutrition to be a key decision
when planning meals. More students than homemakers mentioned
entertaining as a reason for shortcuts; used ready to serve, and
heat and serve food as a method for these shortcuts; planned meals
two to five days ahead of time; mentioned having a car readily
available; considered time of meal, cost, and likes and dislikes of
group members as key decisions in meal planning. The above differences
were significant at the five percent level of chi square values.
There was similarity between homemakers and students regarding
number of meals; main meal of the day; main dish as starting
point for planning meals; regular pattern for a day or breakfasts;
changing meal patterns for celebrations, guests or some member
being away; types of, and reasons for the convenience food used,
and using type of storage available.