Table 3.
Food Related Characteristics of Participants (N = 141).
| Food Related Variables | Number | % | ||
|---|---|---|---|---|
| 141 | 100 | |||
| Typical ingredients used in meal preparation | ||||
| Mostly pre-prepared ingredients and assemble | 5 | 3.5 | ||
| Mostly pre-prepared ingredients, some fresh, basic or raw ingredients | 68 | 48.2 | ||
| Mostly fresh, basic or raw ingredients, some pre-prepared ingredients | 59 | 41.8 | ||
| Only fresh, basic or raw ingredients | 9 | 6.4 | ||
| Consumption of meals prepared outside the home (e.g. restaurant takeaway food, Chinese, fish and chips, etc.) | ||||
| Everyday | 6 | 4.3 | ||
| 4–6 times per week | 6 | 4.3 | ||
| 2–3 times per week | 7 | 5.0 | ||
| Once per week | 62 | 44.0 | ||
| Less than once per week | 54 | 38.3 | ||
| Never | 6 | 4.3 | ||
| *Breakfast (N = 138) | ||||
| Never | 8 | 5.8 | ||
| Weekdays | 16 | 11.6 | ||
| Weekends | 18 | 13.0 | ||
| Both | 96 | 69.6 | ||
| Lunch (N = 137) | ||||
| Never | 4 | 2.9 | ||
| Weekdays | 25 | 18.2 | ||
| Weekends | 9 | 6.6 | ||
| Both | 99 | 72.3 | ||
| Dinner (N = 136) | ||||
| †Never | 1 | 0.7 | ||
| Weekdays | 13 | 9.6 | ||
| Weekends | 3 | 2.2 | ||
| Both | 119 | 87.5 | ||
| Minimum | Maximum | Mean | SD | |
| ‡Cooking Skills Confidence (N = 139) | 30 | 97 | 65.74 | 14.66 |
| Food Skills Confidence (N = 140) | 14 | 124 | 84.15 | 20.41 |
| Cooking Identity (N = 138) | 7 | 30 | 16.67 | 3.82 |
| Food Neophilia (N = 140) | 3 | 14 | 6.33 | 2.28 |
* Participants were asked “Do you prepare/cook Breakfast/Lunch/Dinner during weekdays, weekends or both? (including preparing cold dishes like salads, or reheating ready-made foods)” † This participant was responsible for the meal preparation of their household, however, this consisted of collecting the takeaway. ‡ Cooking and food skills confidence were measured using a paper pen version of the validated measure in Lavelle et al. [29].