Social disparities in food preparation behaviours: A DEDIPAC study

Caroline Méjean, Wendy Si Hassen, Séverine Gojard, Pauline Ducrot, Aurélie Lampuré, Hans Brug, Nanna Lien, Mary Nicolaou, Michelle Holdsworth, Laura Terragni, Serge Hercberg, Katia Castetbon

    Research output: Contribution to journalArticleAcademicpeer-review

    Abstract

    Background: The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food preparation behaviours. Methods: A total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0-10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-economic indicators, adjusting for age, household composition and whether or not they were the main cook in the household. Results: Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P < 0.0001). The lowest educated individuals were more likely to be non-cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P < 0.001 and P < 0.001). Women belonging to the lowest income group had a lower score of kitchen equipment (P < 0.0001) and were less likely to enjoy cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income. Conclusion: Lowest socio-economic groups, particularly women, spend more time preparing food than high socioeconomic groups. However, female manual and office workers used less raw or fresh ingredients to prepare meals than managerial staff. In the unfavourable context in France with reduced time spent preparing meals over last decades, our findings showed socioeconomic disparities in food preparation behaviours in women, whereas few differences were observed in men.

    Original languageEnglish
    Article number62
    JournalNutrition Journal
    Volume16
    Issue number1
    DOIs
    Publication statusPublished - 20 Sep 2017

    Cite this

    Méjean, C., Si Hassen, W., Gojard, S., Ducrot, P., Lampuré, A., Brug, H., ... Castetbon, K. (2017). Social disparities in food preparation behaviours: A DEDIPAC study. Nutrition Journal, 16(1), [62]. https://doi.org/10.1186/s12937-017-0281-2
    Méjean, Caroline ; Si Hassen, Wendy ; Gojard, Séverine ; Ducrot, Pauline ; Lampuré, Aurélie ; Brug, Hans ; Lien, Nanna ; Nicolaou, Mary ; Holdsworth, Michelle ; Terragni, Laura ; Hercberg, Serge ; Castetbon, Katia. / Social disparities in food preparation behaviours : A DEDIPAC study. In: Nutrition Journal. 2017 ; Vol. 16, No. 1.
    @article{dc7b84d08c6344628a303e49669974ac,
    title = "Social disparities in food preparation behaviours: A DEDIPAC study",
    abstract = "Background: The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food preparation behaviours. Methods: A total of 62,373 adults participating in the web-based NutriNet-Sant{\'e} cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0-10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-economic indicators, adjusting for age, household composition and whether or not they were the main cook in the household. Results: Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P < 0.0001). The lowest educated individuals were more likely to be non-cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P < 0.001 and P < 0.001). Women belonging to the lowest income group had a lower score of kitchen equipment (P < 0.0001) and were less likely to enjoy cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income. Conclusion: Lowest socio-economic groups, particularly women, spend more time preparing food than high socioeconomic groups. However, female manual and office workers used less raw or fresh ingredients to prepare meals than managerial staff. In the unfavourable context in France with reduced time spent preparing meals over last decades, our findings showed socioeconomic disparities in food preparation behaviours in women, whereas few differences were observed in men.",
    keywords = "Cooking practices, Cooking skills, Food preparation, Socioeconomic",
    author = "Caroline M{\'e}jean and {Si Hassen}, Wendy and S{\'e}verine Gojard and Pauline Ducrot and Aur{\'e}lie Lampur{\'e} and Hans Brug and Nanna Lien and Mary Nicolaou and Michelle Holdsworth and Laura Terragni and Serge Hercberg and Katia Castetbon",
    year = "2017",
    month = "9",
    day = "20",
    doi = "10.1186/s12937-017-0281-2",
    language = "English",
    volume = "16",
    journal = "Nutrition Journal",
    issn = "1475-2891",
    publisher = "BioMed Central",
    number = "1",

    }

    Méjean, C, Si Hassen, W, Gojard, S, Ducrot, P, Lampuré, A, Brug, H, Lien, N, Nicolaou, M, Holdsworth, M, Terragni, L, Hercberg, S & Castetbon, K 2017, 'Social disparities in food preparation behaviours: A DEDIPAC study' Nutrition Journal, vol. 16, no. 1, 62. https://doi.org/10.1186/s12937-017-0281-2

    Social disparities in food preparation behaviours : A DEDIPAC study. / Méjean, Caroline; Si Hassen, Wendy; Gojard, Séverine; Ducrot, Pauline; Lampuré, Aurélie; Brug, Hans; Lien, Nanna; Nicolaou, Mary; Holdsworth, Michelle; Terragni, Laura; Hercberg, Serge; Castetbon, Katia.

    In: Nutrition Journal, Vol. 16, No. 1, 62, 20.09.2017.

    Research output: Contribution to journalArticleAcademicpeer-review

    TY - JOUR

    T1 - Social disparities in food preparation behaviours

    T2 - A DEDIPAC study

    AU - Méjean, Caroline

    AU - Si Hassen, Wendy

    AU - Gojard, Séverine

    AU - Ducrot, Pauline

    AU - Lampuré, Aurélie

    AU - Brug, Hans

    AU - Lien, Nanna

    AU - Nicolaou, Mary

    AU - Holdsworth, Michelle

    AU - Terragni, Laura

    AU - Hercberg, Serge

    AU - Castetbon, Katia

    PY - 2017/9/20

    Y1 - 2017/9/20

    N2 - Background: The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food preparation behaviours. Methods: A total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0-10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-economic indicators, adjusting for age, household composition and whether or not they were the main cook in the household. Results: Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P < 0.0001). The lowest educated individuals were more likely to be non-cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P < 0.001 and P < 0.001). Women belonging to the lowest income group had a lower score of kitchen equipment (P < 0.0001) and were less likely to enjoy cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income. Conclusion: Lowest socio-economic groups, particularly women, spend more time preparing food than high socioeconomic groups. However, female manual and office workers used less raw or fresh ingredients to prepare meals than managerial staff. In the unfavourable context in France with reduced time spent preparing meals over last decades, our findings showed socioeconomic disparities in food preparation behaviours in women, whereas few differences were observed in men.

    AB - Background: The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food preparation behaviours. Methods: A total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0-10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-economic indicators, adjusting for age, household composition and whether or not they were the main cook in the household. Results: Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P < 0.0001). The lowest educated individuals were more likely to be non-cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P < 0.001 and P < 0.001). Women belonging to the lowest income group had a lower score of kitchen equipment (P < 0.0001) and were less likely to enjoy cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income. Conclusion: Lowest socio-economic groups, particularly women, spend more time preparing food than high socioeconomic groups. However, female manual and office workers used less raw or fresh ingredients to prepare meals than managerial staff. In the unfavourable context in France with reduced time spent preparing meals over last decades, our findings showed socioeconomic disparities in food preparation behaviours in women, whereas few differences were observed in men.

    KW - Cooking practices

    KW - Cooking skills

    KW - Food preparation

    KW - Socioeconomic

    UR - http://www.scopus.com/inward/record.url?scp=85029687817&partnerID=8YFLogxK

    U2 - 10.1186/s12937-017-0281-2

    DO - 10.1186/s12937-017-0281-2

    M3 - Article

    VL - 16

    JO - Nutrition Journal

    JF - Nutrition Journal

    SN - 1475-2891

    IS - 1

    M1 - 62

    ER -

    Méjean C, Si Hassen W, Gojard S, Ducrot P, Lampuré A, Brug H et al. Social disparities in food preparation behaviours: A DEDIPAC study. Nutrition Journal. 2017 Sep 20;16(1). 62. https://doi.org/10.1186/s12937-017-0281-2