Table 1.
Participant characteristics
| Characteristic | All | Male | Female | |||
|---|---|---|---|---|---|---|
| (N = 2232) | (N = 1069) | (N = 1163) | ||||
| Mean | SD | Mean | SD | Mean | SD | |
| Age (years) | 50.2 | 17.3 | 50.3 | 17.2 | 50.0 | 17.5 |
| Body height (cm) | 162.6 | 8.9 | 169.4 | 6.3 | 156.3 | 5.9 |
| Body weight (kg) | 60.9 | 12.1 | 68.0 | 10.9 | 54.4 | 9.0 |
| Body mass index (kg/m2) | 22.9 | 3.5 | 23.7 | 3.3 | 22.3 | 3.5 |
| Energy intake (kJ/day) | 7694 | 2222 | 8518 | 2307 | 6938 | 1842 |
| HPF consumption (g/4184 kJ) | 194 | 124 | 222 | 141 | 169 | 99 |
| Food choice values (1–5)a | ||||||
| Accessibility | 3.2 | 0.8 | 3.1 | 0.8 | 3.3 | 0.7 |
| Convenience | 3.1 | 0.8 | 2.9 | 0.9 | 3.2 | 0.8 |
| Health/weight control | 2.8 | 0.9 | 2.7 | 1.0 | 3.0 | 0.8 |
| Tradition | 2.1 | 0.8 | 2.0 | 0.8 | 2.2 | 0.7 |
| Sensory appeal | 3.3 | 0.7 | 3.2 | 0.7 | 3.4 | 0.7 |
| Organic | 2.9 | 0.8 | 2.7 | 0.9 | 3.2 | 0.8 |
| Comfort | 2.3 | 0.8 | 2.2 | 0.8 | 2.5 | 0.8 |
| Safety | 3.3 | 0.9 | 3.1 | 0.9 | 3.5 | 0.8 |
| Nutrition knowledge (1–143)a | 70.2 | 24.6 | 63.9 | 25.9 | 76.0 | 21.8 |
| Cooking skills (0–98)a | 43.3 | 26.0 | 30.3 | 25.9 | 55.2 | 19.5 |
| Food skills (0–133)a | 62.5 | 34.6 | 43.6 | 34.1 | 79.9 | 24.4 |
| Eating behaviours (1–5)a | ||||||
| Hunger | 2.8 | 0.7 | 2.7 | 0.7 | 2.9 | 0.7 |
| Food responsiveness | 2.7 | 0.7 | 2.6 | 0.6 | 2.9 | 0.7 |
| Emotional overeating | 2.4 | 0.8 | 2.2 | 0.8 | 2.5 | 0.8 |
| Enjoyment of food | 4.0 | 0.7 | 3.9 | 0.8 | 4.1 | 0.7 |
| Satiety responsiveness | 2.6 | 0.7 | 2.5 | 0.7 | 2.7 | 0.7 |
| Emotional undereating | 2.7 | 0.9 | 2.6 | 0.9 | 2.9 | 0.8 |
| Food fussiness | 2.6 | 0.8 | 2.6 | 0.8 | 2.5 | 0.8 |
| Slowness in eating | 2.6 | 0.7 | 2.4 | 0.7 | 2.7 | 0.7 |
HPF highly processed food, SD standard deviation
aThe range of possible scores is shown in the parenthesis