Table 2.
Food preparation behaviors in men and womena
| All subjects | Women % or mean (SD) | Men % or mean (SD) | P-value2 |
|---|---|---|---|
| Frequency of meal preparation | n = 9222 | n = 3629 | < 0.0001 |
| Non-cook (less than once/week or never) | 1.3 | 19.8 | |
| Occasional cook (less than once/day but at least once/week) | 17.3 | 35.6 | |
| Regular cook (once or more times/day) | 81.4 | 44.6 | |
| Occasional and regular cooks only | n = 9097 | n = 2911 | |
| Time for meal preparation (min/day) | 40.2 (23.3) | 28.4 (22.0) | < 0.0001 |
| Cooking skills (0–41 point score) | 21.9 (5.3) | 18.4 (7.4) | < 0.0001 |
| Preparation from scratch (0–12 point score) | 7.7 (2.3) | 7.4 (2.5) | 0.08 |
| Kitchen equipment (0–11 point score) | 8.2 (2.0) | 7.2 (2.6) | 0.002 |
| Enjoy cooking | 0.0002 | ||
| Yes, including daily meal preparation | 70.3 | 68.7 | |
| Yes, but not daily meal preparation | 18.8 | 17.6 | |
| No | 10.9 | 13.7 | |
| Willingness to cook better | 0.006 | ||
| Yes | 65.0 | 62.1 | |
| No | 35.0 | 37.9 | |
| Willingness to cook more frequently | 0.96 | ||
| Yes | 28.1 | 28.2 | |
| No | 71.9 | 71.8 |
2P-value represented the overall significance of each variable (Type 3 analysis of effects)
atime spent for food preparation, preparation from scratch cooking skills, kitchen equipment, enjoy cooking, willingness to cook better and willingness to cook more frequently were only assessed in occasional and regular cooks (n = 12,008)