Social disparities in food preparation behaviours: a DEDIPAC study

Table 2 Food preparation behaviours in men and women^a

	Women % or mean (SD)	Men % or mean (SD)	P-value^#
All subjects
Frequency of meal preparation	n = 48,401	n = 13,972	<0.0001
Non-cook (less than once/week or never)	2.6	19.6
Occasional cook (less than once/day but at least once/week)	17.9	36.8
Regular cook (once or more times/day)	79.5	43.6
Occasional and regular cooks only	n = 47,556	n = 11,369
Time for meal preparation (min/day)	42.0 (22.9)	27.9 (21.2)	<0.0001
Cooking skills (0–10 point score)	4.8 (1.2)	3.9 (1.6)	<0.0001
Preparation from scratch (0–10 point score)	5.5 (1.8)	5.1 (1.9)	<0.0001
Kitchen equipment (0–10 point score)	7.3 (1.9)	6.2 (2.4)	<0.0001
Enjoy cooking			0.04
Yes, including daily meal preparation	71.9	69.9
Yes, but not daily meal preparation	18.3	18.0
No	9.8	12.1
Willingness to cook better			0.61
Yes	66.4	65.7
No	33.6	34.3
Willingness to cook more frequently			<0.0001
Yes	26.6	33.7
No	73.4	66.3

^atime spent for food preparation, preparation from scratch cooking skills, kitchen equipment, enjoy cooking, willingness to cook better, willingness to cook more frequently were only assessed in occasional and regular cooks (n = 58,925)
^# P-value represented the overall significance of each variable (Type 3 analysis of effects)