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. 2016 Sep 22;20(14):2549–2558. doi: 10.1017/S136898001600255X

Table 5.

Time spent on eating activities in nationally representative samples of Australian households, 1989–2010

Eating activity Change 1992–1997 Change 1997–2006 Change 1992–2006
1992 1997 2006 Diff. P value Diff. P value Diff. P value
Weekdays
Minutes spent eating per adult 103·7 102·5 101·0 −1·2 0·332 −1·5 0·245 2·7 0·042
Number of eating episodes per adult 3·9 3·8 3·8 0·1 0·001 0·0 0·992 0·1 0·001
Average length of eating episodes (min) 27·7 28·9 28·1 1·2 0·001 0·8 0·034 0·4 0·246
% of household eating time spent eating
With others 75·5 73·9 71·9 1·7 0·032 2·0 0·016 3·6 <0·001
Alone 22·1 25·4 27·1 3·2 <0·001 1·7 0·034 5·0 <0·001
At home 73·0 73·4 72·8 0·5 0·457 −0·6 0·370 −0·1 0·860
At someone else’s home 6·0 5·6 4·5 −0·3 0·339 1·1 0·002 1·5 <0·001
At work/school 11·5 11·4 12·9 −0·1 0·764 1·5 0·001 1·4 0·003
At food locale 4·1 4·9 5·8 0·8 0·011 0·9 0·011 1·7 <0·001
In other public place 5·2 4·2 3·4 1·1 <0·001 0·8 0·004 1·9 <0·001
Eating meals 75·7 76·0 0·3 0·509
Snacking 6·9 7·3 0·4 0·139
% of households visiting food locale 15·2 16·9 23·5 1·7 0·037 6·6 <0·001 8·3 <0·001
Weekends
Minutes spent eating per adult 118·6 113·8 114·3 4·8 0·044 0·5 0·809 4·3 0·050
Number of eating episodes per adult 3·8 3·8 3·7 −0·0 0·699 0·1 0·037 0·1 0·012
Average length of eating episodes (min) 33·4 32·2 33·4 −1·2 0·107 1·1 0·067 −0·1 0·912
% of household eating time spent eating
With others 80·1 78·7 76·5 −1·4 0·282 −2·2 0·051 3·6 0·002
Alone 18·4 20·5 22·6 2·1 0·090 2·1 0·065 4·2 <0·001
At home 73·1 76·2 75·9 3·2 0·005 −0·4 0·710 2·8 0·007
At someone else’s home 13·4 9·3 9·4 4·2 <0·001 0·2 0·820 4·0 <0·001
At work/school 1·8 2·3 1·9 0·5 0·104 −0·4 0·163 0·1 0·677
At food locale 4·2 6·4 7·2 2·2 <0·001 0·8 0·168 3·0 <0·001
In other public place 7·1 5·3 5·1 1·8 0·002 −0·2 0·707 2·0 <0·001
Eating meals 75·4 76·5 1·2 0·118
Snacking 6·4 6·1 −0·3 0·459
% of households visiting food locale 15·9 19·0 26·1 3·1 0·020 7·1 <0·001 10·2 <0·001

Differences that are statistically significant at the 95 % level or higher are shown in bold.