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Table 5 Associations of willingness to cook more frequently with socio-economic characteristicsa

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

 

Women n = 47,556

Men n = 11,369

 

Willingness to cook more frequently (Yes vs. No)

Willingness to cook more frequently (Yes vs. No)

 

OR

CI 95%

P-value#

OR

CI 95%

P-value#

Educational level

  

<0.0001

  

0.001

 Primary

0.59

0.46;0.76

 

0.65

0.40;0.99

 

 Secondary

0.82

0.73;0.92

 

0.67

0.51;0.86

 

 Under graduate

0.90

0.84;0.98

 

0.79

0.62;1.01

 

 Post graduate

1.00

  

1.00

  

Occupational categories

  

0.0001

  

0.96

 Self-employed

0.79

0.55;1.13

 

0.95

0.64;1;40

 

 Never employed

0.89

0.66;0.97

 

0.99

0.49;2.02

 

 Manual worker, Office worker

0.96

0.85;0.99

 

0.89

0.65;1.21

 

 Intermediate profession

1.01

0.91;1.12

 

0.99

0.79;1.23

 

 Managerial staff

1.00

  

1.00

  

Monthly household income per consumption unit

  

0.0006

  

0.25

 Unwilling to answer

0.98

0.80;1.22

 

1.05

0.69;1.51

 

  < 1200 euros

0.85

0.72;0.99

 

1.02

0.94;1.59

 

 1200–1800 euros

1.04

0.93;1.18

 

1.23

0.50;1.13

 

 1801–2700 euros

1.00

0.83;1.22

 

0.75

0.77;1.05

 

  > 2700 euros

1.00

  

1.00

  
  1. aMultivariable logistic regression model in each sex, among regular and occasional cooks only, 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