Cooking skills related to potential benefits for dietary behaviors and weight status among older Japanese men and women: a cross-sectional study from the JAGES

Table 2 Cooking skills among older Japanese men (n = 9143) and women (n = 10,595)

Items	Males				Females
Items	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