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

Table 2 Food preparation behaviors in men and women^a

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

²P-value represented the overall significance of each variable (Type 3 analysis of effects)
^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)

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