Factors influencing people to consume home-cooked meals during COVID-19 in Malaysia / Nurul Farihah Mohd Zainy

• Main Author: Mohd Zainy, Nurul Farihah
• Format: Thesis
• Language: English
• Published: 2020
• Subjects: Consumer behavior. Consumers' preferences. Consumer research. Including consumer profiling
• Online Access: https://ir.uitm.edu.my/id/eprint/98408/1/98408.pdf; https://ir.uitm.edu.my/id/eprint/98408/

The main purpose of conducting this research is to identify the factors influencing people to consume home-cooked meals during COVID-19 outbreaks in Malaysia. This research was conducted using secondary studies which is the argumentative method. COVID-19 outbreaks have caused significant changes in peoples’ daily life as people were advised to take precautionary measures during Movement Control Order by self-quarantine at home and self-distance from other people when going outside. Therefore, as most food premises were closed, people are starting to cook at home. However, issue related to the increase of food poisoning cases in Malaysia also had affected people’s decision to consume home-cooked meals. Thus, five factors that had influenced people to consume home-cooked meals were identified; Movement Control Order, food safety, food preferences, purchasing power and diet quality. In addition, the reviews from were included in this research, in order to give a better understanding, meanwhile, the findings and discussion will support and justify the five factors. Lastly, the conclusion of this research will help to create awareness among people in Malaysia and also provide insightful information regarding the current situation.