Table 2.

Adjusted^a estimates of food consumption and food spending for three food-related time use groups

	Hours per day spent preparing, cooking and cleaning up from meals
	< 1 hr	1–2 hrs	> 2 hrs	P valueb,c
Food consumption	Mean ± standard error frequency of consumption per week
Fruit (not including juice)	6.1 ± 0.7	7.1 ± 0.6	8.4 ± 0.6	<0.001
Green salad, lettuce	2.8 ± 0.3	3.2 ± 0.2	3.6 ± 0.2	<0.001
Vegetables other than green salad or potatoes	10.6 ± 0.9	12.1 ± 0.8	13.6 ± 0.8	<0.001
Fruit juice	4.2 ± 0.5	4.8 ± 0.4	5.0 ± 0.4	0.038
Sugar sweetened beveragesd	3.3 ± 0.5	3.4 ± 0.4	3.7 ± 0.4	0.369
Sweet snackse	2.9 ± 0.4	2.6 ± 0.3	2.7 ± 0.3	0.309
Food spending	Mean ± standard error $ per person per week
Eating out	22.8 ± 2.7	16.4 ± 2.3	15.1 ± 2.3	<0.001
Food at home	43.8 ± 4.3	44.6 ± 3.7	46.5 ± 3.6	0.406

^aMeans adjusted in general linear models containing respondent’s age, gender, race, employment status, educational attainment and income as covariates;

^bP-value indicated for difference between lowest and highest time-use groups;

^cBold values were statistically significant;

^dIncluding soft drinks, cola and sweetened fruit drinks;

^eIncluding cakes, cookies and other sweetened baked goods.