Social disparities in food preparation behaviours: A DEDIPAC study
dc.contributor.author | Méjean, Caroline | |
dc.contributor.author | Si Hassen, Wendy | |
dc.contributor.author | Gojard, Séverine | |
dc.contributor.author | Ducrot, Pauline | |
dc.contributor.author | Lampuré, Aurélie | |
dc.contributor.author | Brug, Hans | |
dc.contributor.author | Lien, Nanna | |
dc.contributor.author | Nicolaou, Mary | |
dc.contributor.author | Holdsworth, Michelle | |
dc.contributor.author | Terragni, Laura | |
dc.contributor.author | Hercberg, Serge | |
dc.contributor.author | Castetbon, Katia | |
dc.date.accessioned | 2018-01-28T15:44:57Z | |
dc.date.accessioned | 2018-06-20T06:46:00Z | |
dc.date.available | 2018-01-28T15:44:57Z | |
dc.date.available | 2018-06-20T06:46:00Z | |
dc.date.issued | 2017 | |
dc.identifier.citation | 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(62) 1-13. doi:10.1186/s12937-017-0281-2 | en |
dc.identifier.issn | 1475-2891 | |
dc.identifier.issn | 1475-2891 | |
dc.identifier.uri | https://hdl.handle.net/10642/5972 | |
dc.description.abstract | 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. 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. 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. | en |
dc.language.iso | en | en |
dc.publisher | BioMed Central | en |
dc.relation.ispartofseries | Nutrition Journal; | |
dc.rights | © The Author(s). 2017 Open Access This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated | en |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
dc.subject | Food preparation | en |
dc.subject | Cooking practices | en |
dc.subject | Socioeconomic | en |
dc.subject | Cooking skills | en |
dc.title | Social disparities in food preparation behaviours: A DEDIPAC study | en |
dc.type | Journal article | en |
dc.type | Peer reviewed | en |
dc.date.updated | 2018-01-28T15:44:57Z | |
dc.description.version | publishedVersion | en |
dc.identifier.doi | http://doi.org/10.1186/s12937-017-0281-2 | |
dc.identifier.cristin | 1519578 | |
dc.source.journal | Nutrition Journal |
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Except where otherwise noted, this item's license is described as © The Author(s). 2017
Open Access
This article is distributed under the terms of the Creative Commons Attribution 4.0
International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and
reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to
the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver
(http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated