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Table 2 Differences in mean scores between Child, Teen and Adult learners on various measures

From: Learning cooking skills at different ages: a cross-sectional study

 

Reliability

Range

Overall Sample

F (df)

Significance

Child (n = 198)

Teen (n = 286)

Adult (n = 381)

 

α

 

M (SD)

 

P

M (SD)

M (SD)

M (SD)

Cooking + Food Skills

Cooking Confidence

0.93

0–98

47.78 (29.32)

9.82 (2,862)

0.000

53.40b (27.30)

57.37a (31.64)

47.76b (25.44)

No. of CS

–

0–14

8.21 (4.49)

5.47 (2,862)

0.004

9.31a (3.98)

9.36a (4.55)

8.39b (4.05)

FS Confidence

0.94

0–133

45.82 (38.64)

16.47 (2,862)

0.000

46.50b (35.97)

61.26a (46.13)

44.81b (32.89)

No. of FS

–

0–19

7.83(6.01)

11.64 (2,862)

0.000

7.86b (5.34)

9.96a (6.75)

7.91b (5.52)

Cooking Practices

Time spent cooking midweek

–

0–240

45.48 (34.02)

21.50 (2,853)

0.000

61.99a (45.73)

46.38b (27.44)

42.87b (30.188)

Time spent cooking weekend

–

0–280

53.83 (36.52)

10.75 (2,862)

0.000

67.62a (44.56)

54.20b (31.28)

53.61b (35.91)

Food Safety

0.62

0–5

2.78 (1.54)

10.98 (2,862)

0.000

3.07a (1.40)

3.15a (1.50)

2.64b (1.52)

Food Waste

0.71

2–6

3.42 (1.00)

7.03 (2,862)

0.001

3.21a (0.96)

3.54b (0.82)

3.46b (1.06)

Cooking Attitudes

Cooking Creativity

0.78

6–30

18.69 (4.79)

35.28 (2,862)

0.000

20.66a (4.30)

20.21a (4.21)

17.90b (4.52)

Cooking Identity

0.88

7–35

24.45 (5.39)

18.43 (2,862)

0.000

26.19a (4.73)

26.12a (4.47)

24.20b (4.84)

Food Neophilia

0.74

3–15

10.47 (2.67)

13.51 (2,861)

0.000

10.60b (2.70)

11.40a (2.35)

10.42b (2.42)

Diet Quality

ECI

–

4–20

12.22 (2.95)

3.60 (2,862)

0.028

12.91a (2.99)

12.21b (2.71)

12.50ab (2.89)

DINE (Sat Fat)

–

8–92

35.54 (13.04)

0.87 (2,862)

0.432

35.99 (14.01)

34.46 (10.95)

35.03 (13.00)

DINE (fibre)

–

6–91

34.62 (11.25)

10.73 (2,862)

0.000

35.19ab (9.68)

33.41b (10.61)

37.35a (11.07)

Fried food

–

1–5

2.43 (0.78)

6.84 (2,862)

0.001

2.35ab (0.80)

2.29a (0.70)

2.49b (0.74)

Biscuits/Chocolate/Savoury Snacks

–

1–5

3.13 (1.07)

7.78 (2,862)

0.000

3.14b (1.03)

2.91a (1.04)

3.24b (1.10)

Consumption of Takeaway

–

1–6

2.55 (0.92)

4.75 (2,862)

0.009

2.27a (0.87)

2.49b (0.87)

2.48b (0.87)

Consumption of Takeaway style food

–

1–6

2.29 (0.97)

2.92 (2,862)

0.051

2.07a (0.88)

2.20ab (0.89)

2.26b (0.95)

Portions of Fruit per day

–

0–5

2.48 (0.97)

3.71 (2,838)

0.034

2.69a (1.04)

2.59ab (0.87)

2.47b (0.94)

Portions of Veg per day

–

0–5

1.88 (1.00)

0.60 (2,862)

0.547

1.98 (1.02)

2.01 (0.97)

1.93 (1.00)

Health + Wellbeing Indicators

BMI

–

13.03–46.42

24.45 (4.20)

1.62 (2,617)

0.254

24.06 (4.66)

24.62 (3.95)

24.80 (3.69)

GHI

–

2–10

6.85 (1.62)

3.92 (2,862)

0.020

7.27a (1.52)

6.90b (1.46)

6.97ab (1.52)

  1. M mean, SD Standard Deviation, CS Cooking skills, FS Food skills, ECI Eating Choice Index, DINE Dietary Index for Nutrition Education, Sat Saturated, BMI Body Mass Index, GHI General Health Interest
  2. Superscript letters depict where significant differences (P < 0.05) fall between the groups