Table 1.

Perceived Adequacy of Cooking Skills at Age 18–23 y, by Sociodemographic Characteristics of Participants^a

	Perceived adequacy of Cooking skills
	Very inadequate, inadequate			Adequate			Very adequate
Characteristics	n	% or Meanb	CIc	n	% or Meanb	CIc	n	% or Meanb	CIc
Total	211	19.1	16.1–22.1	656	56.0	52.4–59.7	275	24.9	21.7–28.0
Sex
Male	92	20.1	15.3–24.8	269	56.3	50.6–62.3	117	23.6	18.9–28.3
Female	119	18.1	14.5–21.7	387	55.7	51.1–60.3	158	26.2	22.1–30.3
Race/ ethnicity
White	166	20	16.7–22.4	508	57	53.6–60.7	199	23	20.2–26.4
Non-white	44	19	12.6–24.5	145	55	47.3–61.7	75	27%	20.8–33.1
SES (measured at Project EAT-I)
Low	21	19.2	9.6–28.8	63	53.3	42.1–64.4	30	27.5	17.8–37.3
Low–middle	36	20.2	13.4–27.1	96	53.2	44.1–62.4	41	26.5	18.2–34.9
Middle	44	19.0	12.5–25.6	148	57.4	49.7–65.0	64	23.6	17.5–29.7
High–middle	76	18.9	14.7–23.1	222	58.5	53.0–64.0	84	22.6	17.9–27.2
High	32	15.6	10.4–20.8	124	57.5	50.4–64.5	55	27.0	20.6–33.4
Educational attainment (measured at Project EAT-IV)
High school graduate or equivalent	26	20.6	11.7–29.6	84	60.2	49.9–70.5	31	19.2	11.4–26.9
Some university	46	16.8	10.7–22.8	143	53.2	45.5–60.9	68	30.0	22.9–37.1
Four-year university degree	87	19.7	15.6–23.9	256	57.0	51.5–62.4	100	23.3	18.6–28.0
Graduate or professional degree	51	18.7	13.3–24.2	170	56.4	49.7–63.2	74	24.8	19.3–30.4
Age, y (mean)	211	20.5	20.3–20.6	656.0	20.4	20.3–20.5	275.0	20.4	20.3–20.5

CI indicates confidence interval; Project EAT, Project Eating and Activity in Teens and Young Adults; SES, Socioeconomic status.

^aParticipants include those who participated in the first, second, and fourth waves of the Project EAT survey and were in the emerging adult life stage (age 18–23 years) at EAT-II (2002–2003).

^bUnadjusted percent or mean.

^c95% confidence limit for the percentage or mean.