Table 4.
Dietary behaviors of the diet-COVID-19 survey respondents in Colombia by regions according to the culinary processes applied.
| Process | National | Atlántica | Bogotá | Central | Oriental | Orinoquía and Amazonas | Pacífica | p-valueb | |
|---|---|---|---|---|---|---|---|---|---|
| applieda | N = 2,745 (%) | N = 262 (%) | N = 1,374 (%) | N = 272 (%) | N = 476 (%) | N = 91 (%) | N = 270 (%) | ||
| Boiled | 0 | 131 (4.8) | 19 (7.3) | 53 (3.9) | 16 (5.9) | 17 (3.6) | 6 (6.6) | 20 (7.4) | 0.016 |
| 1 | 267 (9.7) | 31 (11.8) | 123 (9) | 31 (11.4) | 44 (9.2) | 8 (8.8) | 30 (11.1) | ||
| 2 | 524 (19.1) | 54 (20.6) | 264 (19.2) | 47 (17.3) | 94 (19.7) | 13 (14.3) | 52 (19.3) | ||
| 3 | 522 (19) | 48 (18.3) | 245 (17.8) | 54 (19.9) | 84 (17.6) | 28 (30.8) | 63 (23.3) | ||
| 4 | 471 (17.2) | 45 (17.2) | 244 (17.8) | 52 (19.1) | 80 (16.8) | 12 (13.2) | 38 (14.1) | ||
| 5 | 830 (30.2) | 65 (24.8) | 445 (32.4) | 72 (26.5) | 157 (33) | 24 (26.4) | 67 (24.8) | ||
| Fried | 0 | 392 (14.3) | 31 (11.8) | 207 (15.1) | 41 (15.1) | 65 (13.7) | 5 (5.5) | 43 (15.9) | 0.254 |
| 1 | 838 (30.5) | 71 (27.1) | 410 (29.8) | 95 (34.9) | 151 (31.7) | 27 (29.7) | 84 (31.1) | ||
| 2 | 621 (22.6) | 63 (24) | 303 (22.1) | 69 (25.4) | 105 (22.1) | 24 (26.4) | 57 (21.1) | ||
| 3 | 528 (19.2) | 57 (21.8) | 268 (19.5) | 43 (15.8) | 95 (20) | 17 (18.7) | 48 (17.8) | ||
| 4 | 242 (8.8) | 25 (9.5) | 127 (9.2) | 15 (5.5) | 42 (8.8) | 9 (9.9) | 24 (8.9) | ||
| 5 | 124 (4.5) | 15 (5.7) | 59 (4.3) | 9 (3.3) | 18 (3.8) | 9 (9.9) | 14 (5.2) | ||
| Baked | 0 | 955 (34.8) | 122 (46.6) | 430 (31.3) | 87 (32) | 166 (34.9) | 50 (54.9) | 100 (37) | <0.001 |
| 1 | 517 (18.8) | 39 (14.9) | 265 (19.3) | 44 (16.2) | 106 (22.3) | 15 (16.5) | 48 (17.8) | ||
| 2 | 464 (16.9) | 40 (15.3) | 236 (17.2) | 52 (19.1) | 91 (19.1) | 8 (8.8) | 37 (13.7) | ||
| 3 | 427 (15.6) | 35 (13.4) | 214 (15.6) | 50 (18.4) | 68 (14.3) | 12 (13.2) | 48 (17.8) | ||
| 4 | 227 (8.3) | 14 (5.3) | 136 (9.9) | 23 (8.5) | 31 (6.5) | 5 (5.5) | 18 (6.7) | ||
| 5 | 155 (5.6) | 12 (4.6) | 93 (6.8) | 16 (5.9) | 14 (2.9) | 1 (1.1) | 19 (7) | ||
| Microwave | 0 | 2,068 (75.3) | 210 (80.2) | 996 (72.5) | 199 (73.2) | 386 (81.1) | 77 (84.6) | 200 (74.1) | 0.022 |
| 1 | 303 (11) | 25 (9.5) | 160 (11.6) | 28 (10.3) | 47 (9.9) | 8 (8.8) | 35 (13) | ||
| 2 | 168 (6.1) | 13 (5.0) | 101 (7.4) | 19 (7) | 17 (3.6) | 3 (3.3) | 15 (5.6) | ||
| 3 | 109 (4.0) | 8 (3.1) | 55 (4.0) | 18 (6.6) | 14 (2.9) | 2 (2.2) | 12 (4.4) | ||
| 4 | 51 (1.9) | 3 (1.1) | 31 (2.3) | 2 (0.7) | 7 (1.5) | 1 (1.1) | 7 (2.6) | ||
| 5 | 46 (1.7) | 3 (1.1) | 31 (2.3) | 6 (2.2) | 5 (1.1) | 0 (0) | 1 (0.4) | ||
| Stew | 0 | 694 (25.3) | 86 (32.8) | 313 (22.8) | 83 (30.5) | 121 (25.4) | 31 (34.1) | 60 (22.2) | 0.017 |
| 1 | 426 (15.5) | 38 (14.5) | 197 (14.3) | 49 (18) | 69 (14.5) | 14 (15.4) | 59 (21.9) | ||
| 2 | 554 (20.2) | 48 (18.3) | 291 (21.2) | 47 (17.3) | 99 (20.8) | 18 (19.8) | 51 (18.9) | ||
| 3 | 477 (17.4) | 40 (15.3) | 264 (19.2) | 40 (14.7) | 72 (15.1) | 10 (11) | 51 (18.9) | ||
| 4 | 379 (13.8) | 31 (11.8) | 197 (14.3) | 36 (13.2) | 74 (15.5) | 11 (12.1) | 30 (11.1) | ||
| 5 | 215 (7.8) | 19 (7.3) | 112 (8.2) | 17 (6.3) | 41 (8.6) | 7 (7.7) | 19 (7) | ||
| Griddle | 0 | 199 (7.2) | 26 (9.9) | 86 (6.3) | 26 (9.6) | 31 (6.5) | 10 (11) | 20 (7.4) | 0.027 |
| 1 | 364 (13.3) | 34 (13) | 164 (11.9) | 41 (15.1) | 73 (15.3) | 15 (16.5) | 37 (13.7) | ||
| 2 | 569 (20.7) | 49 (18.7) | 292 (21.3) | 49 (18) | 107 (22.5) | 24 (26.4) | 48 (17.8) | ||
| 3 | 519 (18.9) | 50 (19.1) | 266 (19.4) | 38 (14) | 93 (19.5) | 14 (15.4) | 58 (21.5) | ||
| 4 | 565 (20.6) | 45 (17.2) | 301 (21.9) | 53 (19.5) | 103 (21.6) | 15 (16.5) | 48 (17.8) | ||
| 5 | 529 (19.3) | 58 (22.1) | 265 (19.3) | 65 (23.9) | 69 (14.5) | 13 (14.3) | 59 (21.9) |
a
Culinary processes applied: include a 5-point scale ranging from “never” (0) to “very often” (5).
b
Differences between groups were evaluated by chi-squared-test.