Table 1 Socio-demographic, economic and cooking practice characteristics of included (N =51,646) and excluded (N = 1,379) participants (NutriNet-Santé study, 2013)
Included | Excluded | ||||
|---|---|---|---|---|---|
Never involved in dish choices (not analyzed) | p * | NutriNet-Santé cohort (not enrolled + not analyzed) | p * | ||
(N = 51,646) | (N = 1,379) | (N = 99,079) | |||
% | % | % | |||
Sex | |||||
Women | 79.0 | 15.4 | < 0.0001 | 77.2 | < 0.0001 |
Men | 21.0 | 84.6 | 22.8 | ||
Age | |||||
18–30 | 10.9 | 4.1 | < 0.0001 | 21.9 | < 0.0001 |
30–50 | 35.9 | 13.2 | 45.6 | ||
50–65 | 35.8 | 30.8 | 23.9 | ||
> 65 | 17.4 | 51.9 | 8.6 | ||
Education level | |||||
Up to secondary | 31.3 | 47.9 | < 0.0001 | 38.4 | < 0.0001 |
Some college | 28.5 | 19.9 | 28.5 | ||
University | 34.4 | 26.5 | 29.1 | ||
Missing data | 5.7 | 5.7 | 4.0 | ||
Monthly income per household unit (€/CU)a | |||||
< 1,200 | 14.4 | 10.5 | < 0.0001 | 22.7 | < 0.0001 |
1,200–1,800 | 23.7 | 23.3 | 25.9 | ||
1,800–2,700 | 24.7 | 24.8 | 21.1 | ||
≥ 2,700 | 26.3 | 31.3 | 18.7 | ||
Missing data | 10.9 | 10.1 | 11.6 | ||
Presence of children | |||||
Yes | 29.6 | 15.2 | < 0.0001 | 38.7 | < 0.0001 |
No | 70.4 | 84.7 | 61.3 | ||
Missing data | 0 | 0.1 | 0 | ||
Cooking skills | |||||
Low | 12.0 | 84.8 | < 0.0001 | ||
Medium | 37.7 | 9.6 | |||
High | 50.3 | 5.5 | |||
Time spent in meal preparation | |||||
Weekdays | |||||
< 15 min | 12.3 | 80.6 | < 0.0001 | ||
15–30 min | 42.5 | 11.0 | |||
30–45 min | 27.8 | 4.2 | |||
≥ 45 min | 17.4 | 4.1 | |||
Weekends | |||||
< 15 min | 7.4 | 82.3 | < 0.0001 | ||
15–30 min | 21.7 | 6.4 | |||
30–45 min | 30.7 | 5.0 | |||
≥ 45 min | 40.9 | 6.3 | |||
Cooking enjoyment | |||||
Weekdays | |||||
Yes | 68.4 | 14.1 | < 0.0001 | ||
No | 31.6 | 85.9 | |||
Weekends | |||||
Yes | 80.9 | 16.8 | < 0.0001 | ||
No | 19.1 | 83.2 | |||