A Research On The Practices The Foods Preparation, Cooking and Safekeeping of Women Living In The City Centre Of Konya

Widely women are responsible for preparation, cooking and storage of food in our society. Proper realization of food preparation, cooking and storage works which are very essential for life in a unhygieniced kitchen and with lack of knowledge and with wrong habits is impossible. Most important objective of woman who is responsible for these works at home should be searching the opportunities for making this works which are in close relationship with health; pleasant and not causing any incidents. In cases where basic principles in food preparation, cooking and storage are not known, loses in food elements are very much. Total 252 working and non-working women living in Konya city center had formed the research sample which had been planned and executed for determination of applications about women s food preparation, cooking and storage methods. In research survey form had been used as data collection tool. Survey forms had been collected between June 2012-May 2013 Survey form includes several questions about general information (age, education status, working status, occupational information, family member number, monthly income) about women and determination of applications that are used food, preparation, cooking and storage. SPSS 16.0 package software had been used for evaluation of information. Findings had been indicated as number and (%) in tables. Chi square (χ2) significance test had been used in statistical analysis and p values less than 0.005 had been considered as significant. Women s working status had been considered as variable. According to research results; it had been observed that most of the women (37.3%) are in ages between 20-29. While 42.0% of women had been graduated from primary school, 33.7% of them which are graduated from university or post graduate and 20.2% of them which are graduated from high school follows this ratio. While 38.1% of women who had participated to research are working, more than half of them (61.9%) are housewives and do not work. In general total, it had been observed that 50.8% of women first pick the vegetables, then wash them and after they chop them. More than half of women (66.5%) stores potato in freezer or in a box which is in dark and cool place. It had been specified that more than half of non-working women (51.9%), and 42.9% of working women stores meat in open position, and 36.5% of workingwomen defrosts meat at freezer. It had been observed that almost half of women (49.6%) boils it abundant water and throws its water. In study it had been observed that almost half of non-working women (47.4%) and only 29.2% of workingwomen had put sugar in milk puddings when they almost take the dessert from the oven and relationship between this had been considered as significant. (p 0.05). Women who dries tarhana under sun had been observed as high (45.2%) and this ratio is 49.1% in non-working women and 40.4% in workingwomen. According to study results it had been determined that women make serious mistakes in food preparation and cooking methods. Providing information to women about food groups, cooling methods, purchasing, food selection, cooking and storages is recommended.