Table 3.
Perceived evolution of cooking frequency and culinary practices reported most frequently during the lockdown.
| Total |
Men |
Women |
p-valuea | ||||
|---|---|---|---|---|---|---|---|
| N | % | N | % | N | % | ||
| Evolution of cooking frequency | 2422 | 100% | 1153 | 100% | 1269 | 100% | |
| More frequent during lockdown | 1017 | 42.0% | 440 | 38.2% | 577 | 45.4% | |
| Less frequent during lockdown | 171 | 7.0% | 82 | 7.1% | 89 | 7.0% | 0.001 |
| No change | 1234 | 51.0% | 631 | 54.7% | 603 | 47.5% | |
| Culinary practices reported as more frequent during lockdown | 1017 | 100% | 440 | 100% | 577 | 100% | |
| Spending more time preparing meals | 793 | 78.0% | 344 | 78.2% | 449 | 77.8% | 0.95 |
| Trying new recipes and/or cooking unusual meals | 749 | 73.6% | 295 | 67.0% | 454 | 78.7% | 0.03 |
| Spending time baking | 682 | 67.1% | 267 | 60.7% | 415 | 71.9% | 0.03 |
| Cooking fresh products | 613 | 60.3% | 273 | 62.0% | 340 | 58.9% | 0.53 |
| Preparing a greater number of meals | 583 | 57.3% | 260 | 59.1% | 323 | 56.0% | 0.52 |
| Preparing food in larger quantities | 498 | 49.0% | 208 | 47.3% | 290 | 50.3% | 0.50 |
a
Significance levels obtained with Pearson's Chi-Square tests. Single p-values are presented for tests applied to the overall variable and multiple p-values for tests applied to each individual sub-variable.