Social disparities in food preparation behaviours: a DEDIPAC study

Nutrition Journal

Table 3 Associations between frequency of meal preparation and socioeconomic characteristics^a

	Women n = 48,401					Men n = 13,972
	Non-cooks vs. regular cooks		Occasional cooks vs. regular cooks		P-value^#	Non-cooks vs. regular cooks		Occasional cooks vs. regular cooks		P-value^#
	OR	CI 95%	OR	CI 95%	P-value^#	OR	CI 95%	OR	CI 95%	P-value^#
Education					0.001					0.0003
Primary	3.36	1.69;6.69	0.90	0.69;1.17		1.83	1.07;3.16	1.21	0.79;1.84
Secondary	1.65	1.07;2.52	1.06	0.93;1.20		1.29	1.03;1.84	0.91	0.73;1.13
Under graduate	0.96	0.64;1.44	0.92	0.83;1.01		1.13	0.83;1.54	0.95	0.77;1.16
Post graduate	1.00		1.00			1.00		1.00
Occupation					0.0005					0.15
Self-employed	0.08	0.02;0.30	0.79	0.49;1.27		0.78	0.45;1.35	0.91	0.63;1.28
Never employed	0.30	0.11;0.77	0.94	0.68;1.30		1.55	0.42;5.07	1.39	0.70;2.75
Manual worker, office worker	0.52	0.28;0.97	0.88	0.74;1.05		0.80	0.56;1.13	0.88	0.67;1.15
Intermediate profession	0.45	0.21;0.98	0.97	0.83;1.13		0.79	0.66;1.02	0.98	0.88;1.37
Managerial staff	1.00		1.00			1.00		1.00
Monthly household income per consumption unit					0.0006					0.01
Unwilling to answer	1.12	0.61;2.05	0.87	0.55;0.99		1.51	0.91;2.53	0.81	0.53;1.23
< 1200 euros	2.01	0.98;3.65	0.77	0.53;0.97		1.32	0.84;2.07	0.90	0.65;1.27
1200–1800 euros	1.14	0.68;1.90	0.87	0.75;1.02		1.43	1.09;1.88	0.94	0.75;1.03
1801–2700 euros	0.90	0.49;1.64	0.88	0.71;1.09		0.72	0.56;1.09	0.78	0.56;1.09
> 2700 euros	1.00		1.00			1.00		1.00

^aMultivariable logistic regression model in each sex, including the three socio-economic indicators (education, income and occupation) simultaneously, adjusted for age, household composition and whether or not the main cook in the household
#P-value represented the overall significance of each variable included in the model (Type 3 analysis of effects)
A P-value <0.001 was considered as statistically significant

ISSN: 1475-2891