Table 4.

Comparison of the three segments of main food preparers, Ontario, Canada, 2011

	Crucifer lovers (n 95)		Average consumers (n 386)		Frozen vegetable users (n 239)
	Mean	sd	Mean	sd	Mean	sd	F (2, 716)
Time spent to prepare supper†	4·24a	1·11	4·08a	1·08	3·71b	1·11	11·60***
No. of times of frozen or takeaway meals past 2 weeks‡	1·81b	0·83	1·94b	0·95	2·33a	1·01	15·39***
No. of servings of F&V eaten daily§	5·23a	0·99	4·96b	1·05	4·35b	1·26	28·87***
% of different cooking methods used by >25 %||	69a	–	49a,b	–	29b	–	χ 2=11·2**
Importance of buying local vegetables¶	5·91a	1·39	5·37b	1·54	4·20c	1·75	53·93***
Importance of buying organic vegetables¶	3·37a	2·13	3·04a	1·84	2·64b	1·84	5·65**

^a,b,cMean values within a row with unlike superscript letters were significantly different based on Hochberg’s GT2 multiple comparisons (P≤0·05). Percentage values within a row with unlike superscript letters were significantly different in pairwise comparisons by Z test (P≤0·05), using a Bonferroni adjustment for multiple comparisons.

Significant F statistic: **P<0·01, ***P<0·001.

^†’In a typical week, how much time do you spend to prepare supper at home on weekdays?’ (1=‘5 min or less’; 2=‘6–16 min’; 3=‘16–30 min’; 4=‘31–45 min’; 5=‘46–60 min’; 6=‘more than 1 h’).

^‡‘How many times did you eat frozen meals or takeaway foods for supper in the past two weeks?’ (1=‘never’; 2=‘once’; 3=‘2–3 times’; 4=‘4–5 times’; 5=‘6–7 times’; 6=‘almost every day’).

^§‘Looking back the last two days, how many servings of vegetables and fruits did you eat a day?’ (1=‘0 serving’; 2=‘1 serving’; 3=‘2 servings’; 4=‘3 servings’; 5=‘4 servings’; 6=‘5 servings or more’).

^||Of thirty-five possible cooking methods typically used across nine vegetables, the percentage of methods reported to have been used in the past two weeks by more than 25 % of the group.

^¶Importance questions: 1=‘not at all important’; 7=‘extremely important’.