Table 2.

Results of the parallel mediation models regarding the role of material and psychosocial resources in the association between the three SEP indicators and the DHD15-index.

Independent variables	Mediators	Dependent variable	Total effect (c-path)		Direct effect (c’-path)		Indirect effect (a-path x b-path)		Proportion mediated
			β	95%CI	β	95%CI	β	Bootstrap 95%CI	$\frac{\mathrm{AB}}{\left(C^{\prime }+\mathrm{AB}\right)}$
Educational level	Cooking skills	DHD15-index	8.5	6.7; 10.3	6.9	5.1; 8.7	1.1	0.6; 1.7	14.1%
	Environment resilience						0.5	0.2; 0.9	5.9%
	Insensitivity to food cues						0.0	−0.1; 0.2	N/A
	Indifferent eating						−0.2	−0.4; 0.1	N/A
	Controlled eating						0.0	−0.2; 0.3	N/A
	Cognitive restraint						−0.0	−0.1; 0.1	N/A
	Food budget						0.0	−0.3; 0.3	N/A
	mRFEI						−0.1	−0.2; 0.1	N/A
	Access to healthy foods						−0.0	−0.1; 0.1	N/A
Income	Cooking skills		5.8	3.7; 7.8	4.3	2.2; 6.4	1.1	0.5; 1.7	19.0%
	Environment resilience						0.5	0.1; 0.9	8.6%
	Insensitivity to food cues						0.1	−0.1; 0.3	N/A
	Indifferent eating						−0.1	−0.3; 0.1	N/A
	Controlled eating						0.1	−0.2; 0.4	N/A
	Cognitive restraint						−0.1	−0.2; 0.1	N/A
	Food budget						−0.0	−0.8; 0.7	N/A
	mRFEI						0.0	−0.1; 0.1	N/A
	Access to healthy foods						−0.1	−0.2; 0.1	N/A
Occupation	Cooking skills		7.5	5.5; 9.4	6.0	4.1; 7.9	1.0	0.4; 1.6	13.3%
	Environment resilience						0.5	0.1; 0.8	6.7%
	Insensitivity to food cues						0.1	−0.1; 0.2	N/A
	Indifferent eating						−0.2	−0.5; 0.1	N/A
	Controlled eating						0.1	−0.2; 0.4	N/A
	Cognitive restraint						0.0	−0.1; 0.1	N/A
	Food budget						0.0	−0.3; 0.4	N/A
	mRFEI						−0.1	−0.2; 0.1	N/A
	Access to healthy foods						0.0	−0.1; 0.1	N/A

Abbreviations: β; unstandardized regression coefficient, mRFEI; modified Retail Food Environment Index.