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Table 4 Differences in mean scores between the Mother only learners and other sources on various measures

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

 

Reliability

Range

Overall Sample

F (df)

Significance

Mother Only (n = 426)

Other (n = 600)

 

α

 

M (SD)

 

P

M (SD)

M (SD)

Cooking + Food Skills

Cooking Confidence

0.93

0–98

47.78 (29.32)

5.35 (1,1024)

0.021

51.31a (27.66)

47.11b (29.39)

No. of CS

0–14

8.21 (4.49)

6.88 (1,1024)

0.009

8.85a (4.29)

8.12b (4.40)

FS Confidence

0.94

0–133

45.82 (38.64)

0.29 (1,1024)

0.581

47.52 (35.75)

46.20 (40.44)

No. of FS

0–19

7.83(6.01)

0.89 (1,1024)

0.339

8.19 (5.73)

7.83 (6.15)

Cooking Practices

Time spent cooking midweek

0–240

45.48 (34.02)

3.07 (1,1014)

0.092

48.26 (38.45)

44.46 (30.61)

Time spent cooking weekend

0–280

53.83 (36.52)

1.95 (1,1024)

0.163

56.42 (39.36)

53.20 (34.25)

Food Safety

0.62

0–5

2.78 (1.54)

1.23 (1,1024)

0.268

2.88 (1.48)

2.77 (1.55)

Food Waste

0.71

2–6

3.42 (1.00)

3.23 (1,1024)

0.072

3.35 (0.97)

3.46 (1.01)

Cooking Attitudes

Cooking Creativity

0.78

6–30

18.69 (4.79)

9.03 (1,1024)

0.002

19.34a (4.58)

18.44b (4.84)

Cooking Identity

0.88

7–35

24.45 (5.39)

14.40 (1,1024)

0.000

25.38a (4.61)

24.13b (5.55)

Food Neophilia

0.74

3–15

10.47 (2.67)

0.16 (1,1023)

0.686

10.48 (2.57)

10.55 (2.71)

Diet Quality

ECI

4–20

12.22 (2.95)

5.87 (1,1024)

0.016

12.55a (2.93)

12.10b (2.90)

DINE (Sat Fat)

8–92

35.54 (13.04)

0.00 (1,1024)

0.995

35.53 (12.97)

35.52 (13.06)

DINE (fibre)

6–91

34.62 (11.25)

3.67 (1,1024)

0.052

35.65a (10.54)

34.29b (11.60)

Fried food

1–5

2.43 (0.78)

10.58 (1,1024)

0.001

2.33a (0.78)

2.49b (0.76)

Biscuits/Choc/Savoury Snacks

1–5

3.13 (1.07)

1.33 (1,1024)

0.249

3.18 (1.09)

3.10 (1.06)

Consumption of Takeaway

1–6

2.55 (0.92)

13.19 (1,1024)

0.000

2.40a (0.88)

2.61b (0.92)

Consumption of Takeaway style food

1–6

2.29 (0.97)

13.46 (1,1024)

0.000

2.14a (0.91)

2.36b (0.97)

Portions of Fruit per day

0–5

2.48 (0.97)

7.48 (1,998)

0.006

2.60a (0.95)

2.43b (0.97)

Portions of Veg per day

0–5

1.88 (1.00)

14.52 (1,1024)

0.000

2.04a (1.05)

1.80b (0.95)

Health + Wellbeing Indicators

BMI

13.03–46.42

24.45 (4.20)

0.40 (1,742)

0.528

25.54 (4.39)

24.34 (4.10)

GHI

2–10

6.85 (1.62)

3.30 (1,1024)

0.069

6.99 (1.56)

6.81 (1.63)

  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 Mother only learners and all other sources