The Consumption and Acceptibility of Ready and Semi - Ready Commercial Processed Foods by Families

Abstract

This research had been done to find out the consumption of ready and semi - ready processed foods and their acceptibility by two hundred and fifty people working at Gazi University, aculty of Occupational Education. Also one of the purpose of the study was to check the nutrient composition with the nutntion label of the dried soups. It had been found that ali the su jects had knovvledge about ready and semi - ready processed foods. Yoghurt, UHT milk, canned vegeta.bles and dried soups were the most consumed foods. The consumption of these foods were common among unmarried people, people living alone and working mothers