Table 1.
Comparison of health-promoting behaviors among U.S. Adults in March 2020 to reference groups.
| 95% CI |
||||||
|---|---|---|---|---|---|---|
| M or % | SD | t or Z | p | Lower | Upper | |
| Cooked breakfast | 9.00 | <.001 | 0.61 | 0.96 | ||
| March 2020 | 3.59 | 2.56 | ||||
| April 2015 | 2.80 | |||||
| Cooked lunch | 15.32 | <.001 | 1.10 | 1.43 | ||
| March 2020 | 3.95 | 2.43 | ||||
| April 2015 | 2.68 | |||||
| Cooked dinner | 8.53 | <.001 | 0.46 | 0.74 | ||
| March 2020 | 5.05 | 2.05 | ||||
| April 2015 | 4.45 | |||||
| Cooked with fresh ingredients | 13.45 | <.001 | 0.89 | 1.19 | ||
| March 2020 | 3.92 | 2.27 | ||||
| April 2015 | 2.88 | |||||
| Cooked with packaged products | 15.04 | <.001 | 0.94 | 1.23 | ||
| March 2020 | 2.44 | 2.11 | ||||
| April 2015 | 1.36 | |||||
| Cooked with frozen products | 8.03 | <.001 | 0.42 | 0.70 | ||
| March 2020 | 2.79 | 2.05 | ||||
| April 2015 | 2.23 | |||||
| Used a recipe to make a meal | 12.55 | <.001 | 0.84 | 1.16 | ||
| March 2020 | 2.64 | 2.33 | ||||
| April 2015 | 1.64 | |||||
| Fruit and vegetable intake (cups/day) | 4.24 | <.001 | 0.12 | 0.34 | ||
| March 2020 | 1.88 | 1.59 | ||||
| February 2019 | 1.65 | |||||
| Physical activity (% meeting federal guidelines) | −16.93 | <.001 | 0.22 | 0.28 | ||
| March 2020 | 24.50 | |||||
| 2018 | 53.30 | |||||