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Hispanic Meals at Home - US - August 2006
Mintel, Aug 2006, Pages: 85
Introduction and Abbreviations
Introduction
Definition
Abbreviations and terms
Abbreviations
Terms
Executive Summary
Hispanic population tops 43 million
Too little time and money for some Hispanics
Children prevalent, but not deciding factor in food attitudes
Less acculturated Hispanics more likely to cook meals from scratch
Men who are responsible for household meals take more shortcuts
Most time spent preparing dinner meal, but lunch also time-intensive
Prepared foods and frozen foods not popular, though use differs
Lower than average interest in trying new foods
For less acculturated, kitchen is the most important room in the home
Nutrition important, but more so for women
Demographics
The Hispanic population
Figure 1: U.S. population by race and Hispanic origin, 2006
Figure 2: U.S. population, by Hispanic origin, 2001-11
Figure 3: Marital status of Hispanics, by gender, 2004
Figure 4: Households by presence of children and Hispanic origin, 2004
Most Hispanics work, but have relatively low incomes
Figure 5: Labor force participation, by Hispanic origin, 2005
Figure 6: Median household income, by race and Hispanic origin, 2004
Diversity within the Hispanic population
Figure 7: Native-born/foreign-born Hispanics and country of origin/heritage, 2004
Figure 8: Hispanics by country of origin/heritage, 2004
Acculturation level varies among Hispanics
Figure 9: Types of frozen foods used, by language spoken in the home, January-September 2005
Food Expenditures
Introduction
Spending on food and beverages
Figure 10: Average expenditures on food and beverages, by Hispanic origin, 2004
Expenditures for food at home
Figure 11: Average expenditures on food and beverages at home, by Hispanic origin, 2003 and 2004
Figure 12: Average expenditures on food and beverages at home, by Hispanic origin, 2004
Figure 13: Average expenditures on food and beverages away from home, per consumer unit, by Hispanic origin, 2004
Home Cooking: Who Cooks It, Preparation Time, Scratch Cooking
Introduction
Primary responsibility for meal preparation
Capsule summary
Analysis
Figure 14: Primary responsibility for meal preparation, by gender, April-May 2006
Figure 15: Primary responsibility for meal preparation, by gender, marital status, and presence of children in the household, April-May 2006
Figure 16: Primary responsibility for meal preparation, by gender and age, April-May 2006
Time spent preparing meals
Capsule summary
Analysis
Figure 17: Time spent preparing meals, by gender, April-May 2006
Figure 18: Time spent preparing meals, by marital status and presence of children in the household, April-May 2006
Figure 19: Time spent preparing meals, by preferred language*, April-May 2006
Figure 20: Time spent preparing meals, by Hispanic/American identification*, April-May 2006
Figure 21: Time spent preparing meals, by age, April-May 2006
Figure 22: Time spent preparing meals, by household income, April-May 2006
Figure 23: Time spent preparing dinner by number of restaurant dinners eaten in previous week, April-May 2006
Importance of home cooking and cooking from scratch
Capsule summary
Analysis
Figure 24: Opinions about home cooking, by gender, April-May 2006
Figure 25: Opinions about home cooking, by marital status and presence of children in the household, April-May 2006
Figure 26: Opinions about home cooking, by preferred language*, April-May 2006
Figure 27: Opinions about home cooking, by Hispanic/American identification*, April-May 2006
Figure 28: Opinions about home cooking, by age, April-May 2006
Figure 29: Opinions about home cooking, by household income, April-May 2006
Home Cooking, Prepared/Frozen Foods and Fast Food
Introduction
Home cooking versus prepared/frozen foods
Capsule summary
Analysis
Figure 30: Cooking from scratch versus prepared/frozen foods, by gender, April-May 2006
Figure 31: Cooking from scratch versus prepared/frozen foods, by marital status and presence of children in the household, April-May 2006
Figure 32: Cooking from scratch versus prepared/frozen foods, by preferred language*, April-May 2006
Figure 33: Cooking from scratch versus prepared/frozen foods, by Hispanic/American identification*, April-May 2006
Figure 34: Cooking from scratch versus prepared/frozen foods, by age, April-May 2006
Figure 35: Cooking from scratch versus prepared/frozen foods, by household income, April-May 2006
Types of frozen, shelf stable and refrigerated foods used
Analysis
Figure 36: Types of frozen foods used, by race/ethnicity, January-September 2005
Figure 37: Types of shelf stable foods used, by race/ethnicity, January-September 2005
Figure 38: Types of refrigerated foods used, by race/ethnicity, January-September 2005
Prepared foods and fast food
Capsule summary
Analysis
Figure 39: Opinions about prepared foods and fast food, by Hispanic origin, January-September 2005
Figure 40: Opinions about prepared foods and fast foods, by gender, January-September 2005
Figure 41: Opinions about prepared foods and fast food, by language spoken in the home, January-September 2005
Figure 42: Opinions about prepared foods and fast food, by marital status and presence of children in the household, January-September 2005
Figure 43: Opinions about prepared foods and fast food, by household income, January-September 2005
Home Cooking, Novel Foods and Food Attributes
Introduction
Cooking and novel foods
Capsule summary
Analysis
Figure 44: Opinions about cooking and novel foods, by Hispanic origin, January-September 2005
Figure 45: Opinions about cooking and novel foods, by gender, January-September 2005
Figure 46: Opinions about cooking and novel foods, by nativity, January-September 2005
Figure 47: Opinions about cooking and novel foods, by language spoken in the home, January-September 2005
Figure 48: Opinions about cooking and novel foods, by marital status and presence of children in the household, January-September 2005
Figure 49: Opinions about cooking and novel foods, by household income, January-September 2005
Food attributes: nutrition, ingredients, and calories
Capsule summary
Analysis
Figure 50: Opinions about nutrition, ingredients, and calories, by Hispanic origin, January-September 2005
Figure 51: Opinions about nutrition, ingredients, and calories, by gender, January-September 2005
Figure 52: Opinions about nutrition, ingredients, and calories, by nativity, January-September 2005
Figure 53: Opinions about nutrition, ingredients, and calories, by marital status and presence of children in the household, January-September 2005
Figure 54: Opinions about nutrition, ingredients, and calories, by household income, January-September 2005
Most Important Meal of the Day
Introduction
Capsule summary
Analysis
Figure 55: Most important meal of the day, by Hispanic origin, January-September 2005
Figure 56: Most important meal of the day, by gender, January-September 2005
Figure 57: Most important meal of the day, by nativity, January-September 2005
Figure 58: Most important meal of the day, by language spoken in the home, January-September 2005
Figure 59: Most important meal of the day, by age, January-September 2005
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Cooking Sauces and Marinades in the United States
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Shelf-stable Meals and Meal Kits in the United States 2008
Eating Habits: Scratch vs Convenience Cooking - Italy
Cooking Sauces and Marinades in the United States 2006
Frozen Meals in the United States 2008
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