A Qualitative Study on the Usage of Food Enhancers in Home Food Preparation among the Young Working Women in Malaysia
Keywords:
Food Enhancers, Home Food Preparation, Usage, Young generation, Working WomenAbstract
This paper explores the usage of food enhancers in food preparation among young working women in Malaysia. In this qualitative study, the study informants were drafted using purposive snowball strategy to take part in a semi-structured interview. The data were recorded and analysed accordingly to the research aims. Majority of the informants claimed that they used food enhancer to enhance the flavour and taste of the food while reducing cooking time, minimise preparation processes and time spent in the kitchen. As they understand the effect of food enhancers, the informants claimed they do try to avoid the usage of food enhancers and only will opt it whenever their cooking time is scarce. The study contributes to a growing literature on the consumption of food enhancers among the young generation. Its findings reinforce the need for public awareness to promote controlled consumption of food enhancers and additives, especially among modern households.
References
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Bawaskar, H. S., Bawaskar, P. H., & Bawaskar, P. H. (2017). Chinese restaurant syndrome. Indian Journal of Critical Care Medicine: Peer-reviewed, Official Publication of Indian Society of Critical Care Medicine, 21(1), 49.
Black, A. (2010). Gen Y: Who they are and how they learn. Educational Horizons, 88(2), 92-101.
Carocho, M., Barreiro, M. F., Morales, P., & Ferreira, I. C. (2014). Adding molecules to food, pros and cons: A review on synthetic and natural food additives. Comprehensive Reviews in Food Science and Food Safety, 13(4), 377-399.
Cerrato, J., & Cifre, E. (2018). Gender inequality in household chores and work-family conflict. Frontiers in Psychology, 9, 1330.
Zhengxing, C., & Wilna, O. T. (2004). Household consumption of stock cubes and stock powder in the Vaal Triangle of SA. Nutrition & Food Science, 34(4), 174-178.
Cody, M. M., Gravani, R., Edge, M. S., Dooher, C., & White, C. (2012). International Food Information Council Foundation Food and Health Survey, 2006–2010, food safety: a web-enabled survey. Food Protection Trends, 32(6), 309-326.
Deshpande, A., & Deshpande, B. (2017). Food additives and preservation: A review. Indian Journal of Sciences and Research, 13, 219-225.
Esposito, T., Delaye, A., Chabot, M., Trocmé, N., Rothwell, D., Hélie, S., & Robichaud, M.-J. (2017). The effects of socio-economic vulnerability, psychosocial services, and social service spending on family reunification: A multilevel longitudinal analysis. International Journal of Environmental Research and Public Health, 14(9), 1040.
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Husarova, V., & Ostatnikova, D. (2013). Monosodium glutamate toxic effects and their implications for human intake: a review. JMED Research, 2013(2013), 1-12.
Inetianbor, J., Yakubu, J., & Ezeonu, S. (2015). Effects of food additives and preservatives on man-a review. Asian Journal of Science and Technology, 6(2), 1118-1135.
Jerome, A., Scales, M., Whithem, C., & Quain, B. (2014). Millennials in the workforce: Gen Y workplace strategies for the next century. E-Journal of Social & Behavioural Research in Business, 5(1), 1-12.
Keller, V., Dernóczy-Polyák, A., & Alasgarova, R. (2019). Eating styles of young females in Azerbaijan. International Review on Public and Nonprofit Marketing, 16(1), 43-60.
Kim, H., Lee, J., & Kim, B. (2017). Development of an initial lexicon for and impact of forms (cube, liquid, powder) on chicken stock and comparison to consumer acceptance. Journal of Sensory Studies, 32(2), e12251.
Kuhns, A., & Saksena, M. (2017). Food Purchase Decisions of Millennial Households Compared to Other Generations (No. 291931). United States Department of Agriculture, Economic Research Service.
Koyratty, B. N. S., Aumjaud, B., & Neeliah, S. A. (2014). Food additive control: a survey among selected consumers and manufacturers. British Food Journal, 116(2), 353.
Lakshmi, S., Gayathri, R., & Priya, V. V. (2019). Awareness about monosodium glutamate among Indian women-A survey. Drug Invention Today, 11(3) , 22.
Lam, M. C. L., & Adams, J. (2017). Association between home food preparation skills and behaviour, and consumption of ultra-processed foods: Cross-sectional analysis of the UK National Diet and nutrition survey (2008–2009). International Journal Of Behavioral Nutrition and Physical Activity, 14(1), 68.
Meadows, M. (2003). MSG: A Common Flavor Enhancer. FDA Consumer, 37(1), 34-35.
Méjean, C., Hassen, W. S., Gojard, S., Ducrot, P., Lampuré, A., Brug, H., . . . Terragni, L. (2017). Social disparities in food preparation behaviours: a DEDIPAC study. Nutrition Journal, 16(1), 62.
Miller, M. B., Hodge, K. H., Brandt, A., & Schneider, E. A. (2013). The Young and the Restless: Gen Y'ers in the Workplace! Are You Prepared? FDCC Quarterly, 63(3), 226.
Minz, S., & Munda, P. (2020). Reality of Work-life Balance and challenges of a working woman. Journal of Critical Reviews, 7(11), 1920-1924.
Mirza, S. K., Asema, U., & Kasim, S. S. (2017). To study the harmful effects of food preservatives on human health. J Medicinal Chemist Drug Discovery, 2(2), 610-616.
Muhammad, H., Kabir, A., & Adeleke, K. (2011). Mineral elements and heavy metals in selected food seasonings consumed in Minna Metropolis. International Journal of Applied Biological Research, 3(1), 108-113.
Mustafa, Z., Ashraf, S., Tauheed, S. F., & Ali, S. (2017). Monosodium glutamate, commercial production, positive and negative effects on human body and remedies-a review. IJSRST, 3, 425-435.
Neelam, M., & Mishra, S. (2018). Effects of food additives and preservatives and shelf life of the processed foods. Asian Journal of Science and Technology, 9(10), 8910-8912.
Niaz, K., Zaplatic, E., & Spoor, J. (2018). Extensive use of monosodium glutamate: A threat to public health? EXCLI journal, 17, 273.
Obayashi, Y., & Nagamura, Y. (2016). Does monosodium glutamate really cause headache?: a systematic review of human studies. The Journal of Headache and Pain, 17(1), 54.
Plickert, G., & Sterling, J. (2017). Gender Still matters: effects of workplace discrimination on employment schedules of young professionals. Laws, 6(4), 28.
Regnier-Davies, J. (2014). Understanding Monosodium Glutamate: Exploring Food Discourse and Its Social Implications. Revue YOUR Review (York Online Undergraduate Research), 1, 85-91.
Sand, J. (2005). A short history of MSG: Good science, bad science, and taste cultures. Gastronomica, 5(4), 38-49.
Schaner, S., & Das, S. (2016). Female labor force participation in Asia: Indonesia country study. Asian Development Bank Economics Working Paper Series (474).
Sharif, M. M., Zahari, M. M., Nor, N. M., & Salleh, H. M. (2014). The adaptations of Malay food knowledge among Malay generations in Kuala Lumpur, Malaysia. Hospitality and Tourism: Synergizing Creativity and Innovation in Research.
Swarts, K. M. (2012). Development of a stock cube with functional food characteristics. Cape Peninsula University of Technology,
Taillie, L. S. (2018). Who’s cooking? Trends in US home food preparation by gender, education, and race/ethnicity from 2003 to 2016. Nutrition journal, 17(1), 41.
Tilly, L. A., & Scott, J. W. (2016). Women, work and family: Routledge.
Tracy, S. E. (2016). Delicious: A History of Monosodium Glutamate and Umami, the Fifth Taste Sensation (Doctoral dissertation) University of Toronto (Canada).
Wang, S., & Adhikari, K. (2018). Consumer perceptions and other influencing factors about monosodium glutamate in the United States. Journal of Sensory Studies, 33(4), e12437.
Yavorsky, J. E., Keister, L. A., Qian, Y., & Nau, M. (2019). Women in the one percent: Gender dynamics in top income positions. American Sociological Review, 84(1), 54-81.
Zhong, Y., Wu, L., Chen, X., Huang, Z., & Hu, W. (2018). Effects of food-additive-information on consumers’ willingness to accept food with additives. International Journal of Environmental Research and Public Health, 15(11), 2394.
Zhu, Y., Chen, Y. P., Ayed, C., Li, B., & Liu, Y. (2020). An on-line study about consumers’ perception and purchasing behavior toward umami seasonings in China. Food Control, 110, 107037.
Abdulmumeen, H. A., Risikat, A. N., & Sururah, A. R. (2012). Food: Its preservatives, additives and applications. International Journal of Chemical and Biochemical Sciences, 1(2012), 36-47.
Akora, A. K. (2019). The Effects of Denial Messages on Consumers Behavioral Intention toward a Rumored Product: An Experimental Study of Ajinomoto Umami Seasoning, in Abidjan Cote d’Ivoire. Ritsumeikan Asia Pacific University,
Al-Azawi, M., Altattan, D., Ali, S. K., & AbuKhader, M. M. (2020). Examining the Use of Taste Enhancers in Instant Noodles and Public Perception of Monosodium Glutamate in Muscat, Oman. Current Nutrition & Food Science, 16(2), 198-206.
Allen, P., & Sachs, C. (2012). Women and food chains: The gendered politics of food. Taking food public: Redefining Foodways In A Changing World, 23-40.
Badora, A., Bawolska, K., Koz?owska-Strawska, J., & Doma?ska, J. (2019). Food Additives in Food Products: A Case Study. In Nutrition in Health and Disease-Our Challenges Now and Forthcoming Time: IntechOpen.
Bawaskar, H. S., Bawaskar, P. H., & Bawaskar, P. H. (2017). Chinese restaurant syndrome. Indian Journal of Critical Care Medicine: Peer-reviewed, Official Publication of Indian Society of Critical Care Medicine, 21(1), 49.
Black, A. (2010). Gen Y: Who they are and how they learn. Educational Horizons, 88(2), 92-101.
Carocho, M., Barreiro, M. F., Morales, P., & Ferreira, I. C. (2014). Adding molecules to food, pros and cons: A review on synthetic and natural food additives. Comprehensive Reviews in Food Science and Food Safety, 13(4), 377-399.
Cerrato, J., & Cifre, E. (2018). Gender inequality in household chores and work-family conflict. Frontiers in Psychology, 9, 1330.
Zhengxing, C., & Wilna, O. T. (2004). Household consumption of stock cubes and stock powder in the Vaal Triangle of SA. Nutrition & Food Science, 34(4), 174-178.
Cody, M. M., Gravani, R., Edge, M. S., Dooher, C., & White, C. (2012). International Food Information Council Foundation Food and Health Survey, 2006–2010, food safety: a web-enabled survey. Food Protection Trends, 32(6), 309-326.
Deshpande, A., & Deshpande, B. (2017). Food additives and preservation: A review. Indian Journal of Sciences and Research, 13, 219-225.
Esposito, T., Delaye, A., Chabot, M., Trocmé, N., Rothwell, D., Hélie, S., & Robichaud, M.-J. (2017). The effects of socio-economic vulnerability, psychosocial services, and social service spending on family reunification: A multilevel longitudinal analysis. International Journal of Environmental Research and Public Health, 14(9), 1040.
Halim, R. A., Aziz, N. N. A., & Samsudin, M. A. Malaysian female graduates: Marriage, motherhood and labour force participation. Engineer, 10, 36.
Handbury, J. (2019). Are poor cities cheap for everyone? non-homotheticity and the cost of living across us cities (0898-2937). Retrieved from Bureau of Economic Research, Inc.
Husarova, V., & Ostatnikova, D. (2013). Monosodium glutamate toxic effects and their implications for human intake: a review. JMED Research, 2013(2013), 1-12.
Inetianbor, J., Yakubu, J., & Ezeonu, S. (2015). Effects of food additives and preservatives on man-a review. Asian Journal of Science and Technology, 6(2), 1118-1135.
Jerome, A., Scales, M., Whithem, C., & Quain, B. (2014). Millennials in the workforce: Gen Y workplace strategies for the next century. E-Journal of Social & Behavioural Research in Business, 5(1), 1-12.
Keller, V., Dernóczy-Polyák, A., & Alasgarova, R. (2019). Eating styles of young females in Azerbaijan. International Review on Public and Nonprofit Marketing, 16(1), 43-60.
Kim, H., Lee, J., & Kim, B. (2017). Development of an initial lexicon for and impact of forms (cube, liquid, powder) on chicken stock and comparison to consumer acceptance. Journal of Sensory Studies, 32(2), e12251.
Kuhns, A., & Saksena, M. (2017). Food Purchase Decisions of Millennial Households Compared to Other Generations (No. 291931). United States Department of Agriculture, Economic Research Service.
Koyratty, B. N. S., Aumjaud, B., & Neeliah, S. A. (2014). Food additive control: a survey among selected consumers and manufacturers. British Food Journal, 116(2), 353.
Lakshmi, S., Gayathri, R., & Priya, V. V. (2019). Awareness about monosodium glutamate among Indian women-A survey. Drug Invention Today, 11(3) , 22.
Lam, M. C. L., & Adams, J. (2017). Association between home food preparation skills and behaviour, and consumption of ultra-processed foods: Cross-sectional analysis of the UK National Diet and nutrition survey (2008–2009). International Journal Of Behavioral Nutrition and Physical Activity, 14(1), 68.
Meadows, M. (2003). MSG: A Common Flavor Enhancer. FDA Consumer, 37(1), 34-35.
Méjean, C., Hassen, W. S., Gojard, S., Ducrot, P., Lampuré, A., Brug, H., . . . Terragni, L. (2017). Social disparities in food preparation behaviours: a DEDIPAC study. Nutrition Journal, 16(1), 62.
Miller, M. B., Hodge, K. H., Brandt, A., & Schneider, E. A. (2013). The Young and the Restless: Gen Y'ers in the Workplace! Are You Prepared? FDCC Quarterly, 63(3), 226.
Minz, S., & Munda, P. (2020). Reality of Work-life Balance and challenges of a working woman. Journal of Critical Reviews, 7(11), 1920-1924.
Mirza, S. K., Asema, U., & Kasim, S. S. (2017). To study the harmful effects of food preservatives on human health. J Medicinal Chemist Drug Discovery, 2(2), 610-616.
Muhammad, H., Kabir, A., & Adeleke, K. (2011). Mineral elements and heavy metals in selected food seasonings consumed in Minna Metropolis. International Journal of Applied Biological Research, 3(1), 108-113.
Mustafa, Z., Ashraf, S., Tauheed, S. F., & Ali, S. (2017). Monosodium glutamate, commercial production, positive and negative effects on human body and remedies-a review. IJSRST, 3, 425-435.
Neelam, M., & Mishra, S. (2018). Effects of food additives and preservatives and shelf life of the processed foods. Asian Journal of Science and Technology, 9(10), 8910-8912.
Niaz, K., Zaplatic, E., & Spoor, J. (2018). Extensive use of monosodium glutamate: A threat to public health? EXCLI journal, 17, 273.
Obayashi, Y., & Nagamura, Y. (2016). Does monosodium glutamate really cause headache?: a systematic review of human studies. The Journal of Headache and Pain, 17(1), 54.
Plickert, G., & Sterling, J. (2017). Gender Still matters: effects of workplace discrimination on employment schedules of young professionals. Laws, 6(4), 28.
Regnier-Davies, J. (2014). Understanding Monosodium Glutamate: Exploring Food Discourse and Its Social Implications. Revue YOUR Review (York Online Undergraduate Research), 1, 85-91.
Sand, J. (2005). A short history of MSG: Good science, bad science, and taste cultures. Gastronomica, 5(4), 38-49.
Schaner, S., & Das, S. (2016). Female labor force participation in Asia: Indonesia country study. Asian Development Bank Economics Working Paper Series (474).
Sharif, M. M., Zahari, M. M., Nor, N. M., & Salleh, H. M. (2014). The adaptations of Malay food knowledge among Malay generations in Kuala Lumpur, Malaysia. Hospitality and Tourism: Synergizing Creativity and Innovation in Research.
Swarts, K. M. (2012). Development of a stock cube with functional food characteristics. Cape Peninsula University of Technology,
Taillie, L. S. (2018). Who’s cooking? Trends in US home food preparation by gender, education, and race/ethnicity from 2003 to 2016. Nutrition journal, 17(1), 41.
Tilly, L. A., & Scott, J. W. (2016). Women, work and family: Routledge.
Tracy, S. E. (2016). Delicious: A History of Monosodium Glutamate and Umami, the Fifth Taste Sensation (Doctoral dissertation) University of Toronto (Canada).
Wang, S., & Adhikari, K. (2018). Consumer perceptions and other influencing factors about monosodium glutamate in the United States. Journal of Sensory Studies, 33(4), e12437.
Yavorsky, J. E., Keister, L. A., Qian, Y., & Nau, M. (2019). Women in the one percent: Gender dynamics in top income positions. American Sociological Review, 84(1), 54-81.
Zhong, Y., Wu, L., Chen, X., Huang, Z., & Hu, W. (2018). Effects of food-additive-information on consumers’ willingness to accept food with additives. International Journal of Environmental Research and Public Health, 15(11), 2394.
Zhu, Y., Chen, Y. P., Ayed, C., Li, B., & Liu, Y. (2020). An on-line study about consumers’ perception and purchasing behavior toward umami seasonings in China. Food Control, 110, 107037.
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Published
2021-11-29
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Samad, A. M. ., Zahari, M. S. M. ., Majid, H. N. A. ., & Hanafiah, M. H. (2021). A Qualitative Study on the Usage of Food Enhancers in Home Food Preparation among the Young Working Women in Malaysia. Future of Food: Journal on Food, Agriculture and Society, 9(4). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/405
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