Table 3.

Enjoyment of cooking and food preparation practices in the mid-to-late twenties (EAT-III), by food preparation practices five and ten years earlier (EAT-I and EAT-II).

	--Young adulthood (EAT-III)--
	Enjoyment of cooking	Frequency of preparing meals that include vegetables
	Beta (p-value)	Beta (p-value)
MALES:
Adolescence (EAT-I)*: Frequency of helping to prepare food for dinner	0.18 (p=0.003)	0.06 (p=0.35)
Emerging adulthood (EAT-II) †: Food Preparation Frequency Score	0.38 (p<0.001)	0.37 (p<0.001)
FEMALES:
Adolescence (EAT-I)*: Frequency of helping to prepare food for dinner	0.16 (p<0.001)	0.06 (p=0.14)
Emerging adulthood (EAT-II) †: Food Preparation Score	0.24 (p<0.001)	0.33 (p<0.001)

Note: All models adjusted for: age at EAT-III, as well as race/ethnicity and SES at EAT-I.

^*Models using EAT-I data were additionally adjusted for parental employment status. Coding of scores for “frequency of helping to prepare food for dinner” ranged from 1–5 (reflecting five possible response options ranging from never to 7 times in the past week).

^† Models using EAT-II data were additionally adjusted for living situation (i.e., living in residence hall at the time of EAT-II). Food preparation scores were calculated as the sum of five food preparation frequency items included in the EAT-II survey: buying fresh vegetables; writing a grocery list; preparing a green salad; preparing a dinner with chicken, fish or vegetables; and preparing an entire dinner for two or more people. Scores ranged from 5 to 30 (with higher scores indicative of more food preparation).