Table 1 Participants’ characteristics by total sample and according to the frequency of cooking at home
From: Spatial access to restaurants and grocery stores in relation to frequency of home cooking
Characteristics | Total sample | Frequency of cooking at home (days per week) n = 4607 | ||||
|---|---|---|---|---|---|---|
0 – 3 | 4 – 5 | 6 – 7 | ||||
n | 13.1% | 21.2% | 65.7% | |||
Age - mean (SD) | 5027 | 52.3 (16.3) | 47.9 (15.6) | 49.7 (15.8) | 53.6 (16.3) | < 0.001a |
Sex (%) | 5025 | < 0.001b | ||||
Male | 44.5 | 15.5 | 22.0 | 62.6 | ||
Female | 55.5 | 11.2 | 20.7 | 68.2 | ||
Educational attainment (%) | 4591 | 0.850 b | ||||
Lower | 46.2 | 12.4 | 21.3 | 65.8 | ||
Higher | 53.8 | 13.4 | 21.2 | 65.3 | ||
Household composition (%) | 4593 | < 0.001 b | ||||
1 adult, no child | 22.1 | 20.7 | 25.8 | 53.6 | ||
2 adults, no child | 47.9 | 9.75 | 18.9 | 71.3 | ||
Adult(s), child(ren) | 30.1 | 13.0 | 21.7 | 65.4 | ||
Employed or in education (%) | 5057 | < 0.001 b | ||||
No | 42.2 | 9.59 | 17.8 | 72.7 | ||
Yes | 57.8 | 15.6 | 23.6 | 60.8 | ||
BMI - mean (SD) | 4503 | 25.2 (4.5) | 25.6 (4.8) | 25.3 (4.6) | 25.1 (4.4) | 0.006 a |
Number of perceived barriers to healthy eating - median (IQR) | 4135 | 2 (0 - 4) | 3 (2 - 5) | 3 (1 - 4) | 2 (0 - 3) | < 0.001b |
Urban regions (%) | 5076 | < 0.001 b | ||||
Ghent and suburbs (Belgium) | 33.3 | 6.47 | 16.7 | 76.8 | ||
Paris and suburbs (France) | 13.9 | 16.4 | 20.4 | 63.2 | ||
Budapest and suburbs (Hungary) | 14.0 | 38.7 | 33.5 | 27.9 | ||
The Randstad (the Netherlands) | 28.5 | 6.04 | 19.5 | 74.5 | ||
Greater London (UK) | 10.3 | 12.9 | 23.9 | 63.2 | ||
Tertiles for spatial access to restaurants | 5076 | < 0.001 b | ||||
T1 (lowest access) | 33.3 | 8.00 | 18.3 | 73.7 | ||
T2 | 33.4 | 12.6 | 20.7 | 66.7 | ||
T3 (highest access) | 33.3 | 18.6 | 24.6 | 56.8 | ||
Tertiles for spatial access to grocery stores | 5076 | < 0.001 b | ||||
T1 (lowest access) | 33.3 | 9.01 | 18.6 | 72.4 | ||
T2 | 33.3 | 13.3 | 22.3 | 64.4 | ||
T3 (highest access) | 33.3 | 17.0 | 22.7 | 60.4 | ||