Table 4 Hierarchical multiple regression analyses for ECI, DINE Fat and DINE Fibre outcomes predicted by socio-demographic, knowledge, psychological variables and cooking and food skills variables

Model 1: Socio-demographic

R2 change = 0.089***

R2 change = 0.072***

R2 change = 0.027***

 Age

0.660 (0.174)

0.112***

1.229 (0.773)

0.047

2.442 (0.703)

0.108**

 Gender

0.523 (0.176)

0.088**

-5.560 (0.780)

-0.212***

-1.121 (0.709)

-0.049

 Education level

0.219 (0.081)

0.088**

-0.682 (0.357)

-0.062

0.747 (0.325)

0.079*

 SES

-0.420 (0.182)

-0.071*

0.324 (0.810)

0.012

-0.505 (0.736)

-0.022

Model 2: Knowledge

R2 change = 0.028***

R2 change = 0.050***

R2 change = 0.004*

 Nutrition knowledge

0.096 (0.042)

0.071*

-1.134 (0.187)

-0.191***

0.094 (0.170)

0.018

Model 3: Psychological

R2 change = 0.073***

R2 change = 0.022***

R2 change = 0.054***

 Food and health consciousness

0.583 (0.112)

0.172***

-1.699 (0.497)

-0.113**

2.205 (0.452)

0.170***

 Cooking identity

0.084 (0.023)

0.154***

0.473 (0.100)

0.195***

0.505 (0.091)

0.242***

 Food neophilia

0.036 (0.042)

0.033

-0.557 (0.189)

-0.114**

-0.417 (0.171)

-0.099*

Model 4: Cooking and food skills

R2 change = 0.006

R2 change = 0.046***

R2 change = 0.017***

 Meal prep frequency

0.184 (0.078)

0.072*

1.766 (0.348)

0.156***

0.884 (0.317)

0.090**

 Cooking skills ability

0.004 (0.005)

0.040

-0.132 (0.021)

-0.296***

-0.043 (0.020)

-0.113*

 Food skills ability

-0.005 (0.003)

-0.070

0.056 (0.015)

.166***

-0.015 (0.014)

-0.052

 Final Model R²

0.195***

0.190***

0.101***