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Weekly repertoire and young women research

Project start date: 30 April 2010
Project end date: 30 June 2010
Publication date: 28 October 2014
Livestock species: Sheep, Goat, Lamb, Grassfed cattle, Grainfed cattle
Relevant regions: National
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Beef and lamb are predominantly consumed at dinner. Understanding the nutritional benefits and behaviours associated with the preparation and choice of the main meal is required to inform the role of beef and lamb in a healthy diet; the development of practical and relevant nutrition communications; and ultimately, healthy products and meal solutions which meet the needs of health conscious consumers.  
Purpose and description
Several studies were conducted to establish a sound body of evidence to inform stakeholders, including industry, government and public health stakeholders.  Studies included desk research, qualitative and quantitative surveys of main meal preparers.
To identify the benefits associated with the preparation and consumption of a main meal containing beef and lamb.To determine meal planning, purchasing and choices within the main meal repertoire by different life stages.To determine cooking knowledge and skills of Australian main meal preparers.To determine the type of nutrition information and meal choices required to meet the needs of health conscious consumers when eating out.
OutcomesReports to inform nutrition policy-makers, practitioners and food industry:Last Night's DinnerMain meal repertoiresWhat's cooking
       2. Citations:Wang WC, Worsley A, Hodgson V. Classification of main meal patterns – a latent class approach. British Journal of Nutrition 2013;109: 2285-2296 WC, Worsley A. How Often Do We Use Cooking Utensils? An Exploratory Study. Journal of Culinary Science & Technology 2014;12:4, 326-338 Link: WC, Worsley A. Who uses herbs and spices? Nutrition & Food Science 2014;44(4):363-374​

More information

Project manager: Emily Walker
Primary researcher: Ipsos Australia