The purpose of this study was to identify the condition and perception of food management pattern in Yuanbean area. An investigation based on Previous research was administered to 200 housewives by questionnaire method in 1993 and 1995. Data were descriptively analyzed and chi-square value was calculated to compare group differences. Findings indicated that snack preference, food budget planning. menu planning. focusing factors for preparing and purchasing food materials, and family member considering for preparing meal were varied by socio-demographic factors. such as age, education. occupation. family income. religion. family type and size, years of marriage, hometown, kitchen structure, and types of fuels. Similarities and differences between groups were discussed and implications for nutrition were suggested.