Table 4.

Pearson correlation coefficients of body mass index with each of the food choice values and food literacy variables characterized by nutrition knowledge, cooking and food skills, and eating behaviors ¹.

Variable	All (n = 2231)	Male (n = 1068)	Female (n = 1163)	Age 19–39 Years (n = 707)	Age 40–59 Years (n = 751)	Age 60–80 Years (n = 773)
Food choice values
Accessibility	−0.08 ***	−0.07 *	−0.01	−0.06	−0.05	−0.08 *
Convenience	−0.05 *	−0.02	−0.02	−0.03	−0.04	−0.04
Health/weight control	0.11 ****	0.15 ****	0.16 ****	0.12 **	0.08 *	0.15 ****
Tradition	0.04	0.04	0.09 **	0.05	0.01	0.03
Sensory appeal	−0.04 *	0.00	−0.03	−0.01	−0.02	−0.07
Organic	−0.07 ***	−0.03	−0.01	−0.07	−0.11 **	−0.10 **
Comfort	0.01	0.04	0.05	−0.01	−0.01	0.07 *
Safety	−0.07 **	−0.02	−0.04	−0.05	−0.09 *	−0.11 **
Nutrition knowledge	−0.02	0.06 *	−0.01	0.06	−0.07	−0.03
Cooking and food skills
Cooking skills	−0.05 *	0.07 *	0.05	0.03	−0.09 **	−0.08 *
Food skills	−0.08 ***	0.07 *	0.00	−0.03	−0.11 **	−0.09 *
Eating behaviors
Hunger	−0.03	0.10 ***	−0.09 **	−0.08 *	−0.02	0.05
Food responsiveness	0.06 **	0.16 ****	0.06 *	0.04	0.15 ****	0.06
Emotional overeating	0.21 ****	0.25 ****	0.26 ****	0.20 ****	0.26 ****	0.21 ****
Enjoyment of food	0.08 ***	0.15 ****	0.06	0.03	0.12 ***	0.12 ***
Satiety responsiveness	−0.19 ****	−0.12 ****	−0.18 ****	−0.23 ****	−0.17 ****	−0.16 ****
Emotional undereating	−0.08 ***	0.01	−0.09 **	−0.11 **	−0.10 **	−0.03
Food fussiness	−0.02	−0.06 *	−0.02	−0.01	−0.05	−0.01
Slowness in eating	−0.18 ****	−0.17 ****	−0.12 ****	−0.23 ****	−0.16 ****	−0.15 ****

¹ Body mass index (kg/m²) was calculated as self-reported weight (kg) divided by the square of self-reported height (m). * p < 0.05; ** p < 0.01; *** p < 0.001; **** p < 0.0001.