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Table 2 Food preparation behaviors in men and womena

From: Influence of food preparation behaviors on 5-year weight change and obesity risk in a French prospective cohort

All subjects Women % or mean (SD) Men % or mean (SD) P-value2
Frequency of meal preparation n = 9222 n = 3629 < 0.0001
 Non-cook (less than once/week or never) 1.3 19.8  
 Occasional cook (less than once/day but at least once/week) 17.3 35.6  
 Regular cook (once or more times/day) 81.4 44.6  
 Occasional and regular cooks only n = 9097 n = 2911  
Time for meal preparation (min/day) 40.2 (23.3) 28.4 (22.0) < 0.0001
Cooking skills (0–41 point score) 21.9 (5.3) 18.4 (7.4) < 0.0001
Preparation from scratch (0–12 point score) 7.7 (2.3) 7.4 (2.5) 0.08
Kitchen equipment (0–11 point score) 8.2 (2.0) 7.2 (2.6) 0.002
Enjoy cooking    0.0002
 Yes, including daily meal preparation 70.3 68.7  
 Yes, but not daily meal preparation 18.8 17.6  
 No 10.9 13.7  
Willingness to cook better    0.006
 Yes 65.0 62.1  
 No 35.0 37.9  
Willingness to cook more frequently    0.96
 Yes 28.1 28.2  
 No 71.9 71.8  
  1. 2P-value represented the overall significance of each variable (Type 3 analysis of effects)
  2. atime spent for food preparation, preparation from scratch cooking skills, kitchen equipment, enjoy cooking, willingness to cook better and willingness to cook more frequently were only assessed in occasional and regular cooks (n = 12,008)