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Table 3 Associations between frequency of meal preparation and socioeconomic characteristicsa

From: Social disparities in food preparation behaviours: a DEDIPAC study

  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% OR CI 95% OR CI 95%
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   
  1. 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
  2. #P-value represented the overall significance of each variable included in the model (Type 3 analysis of effects)
  3. A P-value <0.001 was considered as statistically significant