Table 3.

Food choice values and food literacy variables characterized by nutrition knowledge, cooking and food skills, and eating behaviors according to sex and age categories (n = 2231) ¹.

Variable	Male (n = 1068)	Female (n = 1163)	p Value for Sex (t-Test)	Age 19–39 Years (n = 707)	Age 40–59 Years (n = 751)	Age 60–80 Years (n = 773)	p Value for Age Categories (ANOVA) 2
Food choice values
Accessibility	3.06 ± 0.84	3.32 ± 0.71	<0.0001	3.34 ± 0.75 a	3.18 ± 0.78 b	3.07 ± 0.80 c	<0.0001
Convenience	2.94 ± 0.91	3.23 ± 0.76	<0.0001	3.29 ± 0.82 a	3.09 ± 0.85 b	2.89 ± 0.83 c	<0.0001
Health/weight control	2.67 ± 0.95	2.97 ± 0.84	<0.0001	2.84 ± 0.94	2.83 ± 0.88	2.80 ± 0.90	0.60
Tradition	1.98 ± 0.75	2.19 ± 0.74	<0.0001	1.94 ± 0.73 a	2.09 ± 0.75 b	2.23 ± 0.76 c	<0.0001
Sensory appeal	3.17 ± 0.73	3.38 ± 0.65	<0.0001	3.39 ± 0.68 a	3.30 ± 0.68 b	3.16 ± 0.71 c	<0.0001
Organic	2.72 ± 0.87	3.16 ± 0.76	<0.0001	2.73 ± 0.77 a	2.95 ± 0.82 b	3.15 ± 0.88 c	<0.0001
Comfort	2.19 ± 0.82	2.45 ± 0.79	<0.0001	2.40 ± 0.84 a	2.36 ± 0.81 a	2.23 ± 0.79 b	<0.0001
Safety	3.14 ± 0.95	3.48 ± 0.82	<0.0001	3.15 ± 0.89 a	3.31 ± 0.88 b	3.47 ± 0.90 c	<0.0001
Nutrition knowledge	63.9 ± 25.8	76.0 ± 21.8	<0.0001	72.4 ± 23.2 a	71.3 ± 25.0 a	67.2 ± 25.2 b	0.0001
Cooking and food skills
Cooking skills	30.3 ± 25.9	55.2 ± 19.5	<0.0001	42.1 ± 23.3 a	45.5 ± 25.7 b	42.2 ± 28.3 a	0.02
Food skills	43.6 ± 34.1	79.8 ± 24.4	<0.0001	61.4 ± 30.6 a	65.7 ± 32.8 b	60.3 ± 39.2 a	0.005
Eating behaviors
Hunger	2.67 ± 0.66	2.87 ± 0.72	<0.0001	2.92 ± 0.71 a	2.85 ± 0.68 a	2.57 ± 0.66 b	<0.0001
Food responsiveness	2.58 ± 0.64	2.88 ± 0.67	<0.0001	2.93 ± 0.72 a	2.76 ± 0.64 b	2.53 ± 0.60 c	<0.0001
Emotional overeating	2.24 ± 0.77	2.48 ± 0.80	<0.0001	2.48 ± 0.87 a	2.42 ± 0.80 a	2.22 ± 0.69 b	<0.0001
Enjoyment of food	3.94 ± 0.76	4.09 ± 0.72	<0.0001	4.14 ± 0.77 a	4.01 ± 0.72 b	3.90 ± 0.71 c	<0.0001
Satiety responsiveness	2.46 ± 0.66	2.72 ± 0.72	<0.0001	2.59 ± 0.74	2.60 ± 0.69	2.59 ± 0.68	0.89
Emotional undereating	2.56 ± 0.90	2.87 ± 0.80	<0.0001	2.67 ± 0.87	2.76 ± 0.86	2.74 ± 0.86	0.14
Food fussiness	2.63 ± 0.78	2.54 ± 0.77	0.0006	2.60 ± 0.79	2.55 ± 0.79	2.61 ± 0.74	0.21
Slowness in eating	2.44 ± 0.72	2.69 ± 0.70	<0.0001	2.55 ± 0.77 a	2.48 ± 0.68 a	2.69 ± 0.69 b	<0.0001

ANOVA, analysis of variance. ¹ Values are means ± standard deviations. Possible scores range from 1 to 5 for each of the food choice values and eating behaviors, from 0 to 143 for nutrition knowledge, from 0 to 98 for cooking skills, and from 0 to 133 for food skills. ² When the overall p from ANOVA was <0.05, Bonferroni’s post hoc test was performed; mean values within a row with unlike superscript letters are significantly different (p < 0.05).