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Table 3 Differences in cooking skills (CS) ability and food skills (FS) ability on socio-demographic variables

From: The influence of socio-demographic, psychological and knowledge-related variables alongside perceived cooking and food skills abilities in the prediction of diet quality in adults: a nationally representative cross-sectional study

  CS ability mean (SD) p value FS ability mean (SD) p value
Age
 20–39 years (n = 545) 43.5 (28.7) 0.000 40.9 (36.5) 0.000
 40–60 years (n = 504) 52.4 (29.3)   51.2 (40.2)  
Gender
 Males (n = 459) 38.0 (27.6) 0.000 35.5 (35.7) 0.000
 Females (n = 590) 55.4 (28.4)   53.8 (39.0)  
Education
 No qualifications or compulsory level only (n = 135) 41.7 (29.0) 0.034 34.4 (31.7) 0.001
 Secondary education/further education (e.g., NVQ) (n = 656) 48.7 (29.5)   47.7 (39.4)  
 University or higher (UG or PG degree) (n = 258) 47.8 (29.3)   47.0 (39.1)  
Socio-economic grouping
 ABC1 (n = 511) 49.1 (29.4) 0.141 46.3 (38.7) 0.710
 C2DE (n = 538) 46.5 (29.2)   45.4 (38.6)