Items | Males | Females |
---|
mean | SD | Coef | p-value | mean | SD | Coef | p-value |
---|
Overall cooking skills | 3.15 | 1.53 | −1.60 | < 0.001 | 4.99 | 1.12 | −0.77 | < 0.001 |
Able to peel fruits and vegetables | 4.75 | 1.44 | reference | | 5.76 | 0.74 | reference | |
Able to boil eggs and vegetables | 4.58 | 1.56 | −0.17 | < 0.001 | 5.78 | 0.73 | 0.02 | 0.007 |
Able to grill fish | 4.24 | 1.72 | −0.50 | < 0.001 | 5.70 | 0.86 | −0.06 | < 0.001 |
Able to make stir-fried meat and vegetables | 4.04 | 1.76 | −0.70 | < 0.001 | 5.72 | 0.82 | −0.04 | < 0.001 |
Able to make miso soup | 4.16 | 1.77 | −0.59 | < 0.001 | 5.74 | 0.80 | −0.02 | 0.001 |
Able to make stewed dishes | 3.43 | 1.81 | −1.32 | < 0.001 | 5.72 | 0.82 | −0.05 | < 0.001 |
Cooking skill scale | 4.05 | 1.42 | | | 5.63 | 0.74 | | |
- Multiple comparisons between cooking skills scale were analyzed using the mixed linear models procedure adjusted for age, education, annual normalized household income, marital status and medical treatment (cancer, heart disease, stroke, diabetes mellitus, hypertension and hyperlipidemia). Participant identification code was included as a random effect