Table 2.
Trends in Time Spent Cooking for US adults from 1965–1966 to 2007-2008*†
|
Proportion cooking (%) | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| |
MCTRP |
AUTP |
AUTP |
NHAPS/NTDS |
ATUS |
ATUS |
Change |
||||||
| 1965-1966 | 1975-1976 | 1985-1986 | 1992-1995 | 2003-2004 | 2007-2008 | 1965-2007 | |||||||
| Gender |
% |
SE‡ |
% |
SE |
% |
SE |
% |
SE |
% |
SE |
% |
SE |
% |
| Male |
28.6 |
1.6 |
29.1 |
1.3 |
46.8ab |
1.6 |
38.3a |
0.9 |
37.9 a |
0.5 |
41.7ab |
0.6 |
+13.7 |
| Female |
92.3 |
0.8 |
88.4ab |
0.8 |
84.7ab |
1.1 |
67.3ab |
0.8 |
69.0a |
0.4 |
67.7a |
0.6 |
−24.6 |
| Income | |||||||||||||
| Low |
67.6 |
3.2 |
69.8c |
3.2 |
65.5 |
3.0 |
58.1 |
3.2 |
55.6a |
0.8 |
55.6a |
1.1 |
−12.0 |
| Middle |
62.7 |
1.6 |
61.7 |
1.4 |
67.1b |
1.5 |
53.1ab |
3.0 |
53.1a |
0.5 |
53.6a |
0.7 |
−9.1 |
| High |
59.3 |
2.1 |
58.2c |
1.7 |
68.4ab |
1.8 |
49.6ab |
3.0 |
53.9 |
0.7 |
56.4b |
0.8 |
−2.9 |
|
Mean time spent cooking, of those cooking (min/day) | |||||||||||||
| Gender |
min/day |
SE |
min/day |
SE |
min/day |
SE |
min/day |
SE |
min/day |
SE |
min/day |
SE |
min/day |
| Male |
36.7 |
2.1 |
37.8 |
1.8 |
36.1 |
1.6 |
39.8 |
1.2 |
43.0ab |
0.7 |
45.0a |
0.9 |
+8.3 |
| Female |
112.8 |
2.2 |
100.6ab |
2.0 |
82.8ab |
2.1 |
64.7ab |
1.3 |
67.1ab |
0.6 |
65.6ab |
0.8 |
−47.2 |
| Income |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Low |
98.7 |
5.1 |
85.8 |
5.2 |
73.4a |
4.5 |
57.6ab |
3.9 |
63.5ac |
1.2 |
64.0ac |
1.7 |
−34.7 |
| Middle |
98.0 |
2.8 |
83.6ab |
2.4 |
68.5ab |
2.3 |
58.8a |
4.0 |
57.0a |
0.8 |
55.5a |
0.9 |
−34.5 |
| High | 92.6 | 3.8 | 91.9 | 3.3 | 65.9ab | 3.1 | 63.4a | 5.4 | 55.8ac | 0.9 | 56.5ac | 1.0 | −36.1 |
* Data sources include Multinational Comparative Time-Budget Research Project (MCTRP) of 1965–1966 (n=1,888), American’s Use of Time Project (AUTP) of 1975–1976 (n=3,190), AUTP of 1985–1986 (n=2,391), National Human Activity Pattern Survey (NHAPS) of 1992–1994 and National Time Diary Study (NTDS) of 1994–1995 (n=6,291), American Time Use Study (ATUS) of 2003–2004 (n=24,382), and ATUS of 2007–2008 (n=17,282). Percentages and mean time spent cooking are adjusted to be nationally representative.
† Food preparation includes cooking and food preparation-related cleaning activities.
‡ SE= standard error.
a Mean differed significantly from MCTRP 1965–1996, p ≤ 0.01 (t -test).
b Mean differed significantly from previous survey, p ≤ 0.01 (t -test).
c Mean differed significantly between high and low income groups for relevant year, p ≤ 0.01 (t -test).