Gender differences in global estimates of cooking frequency prior to COVID-19.
Gender differences in global estimates of cooking frequency prior to COVID-19.
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DOI：
10.1016/j.appet.2021.105117
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发表时间：
2021-06-01
期刊：
影响因子：
5.4
通讯作者：
Eisenberg DM
中科院分区：
文献类型：
--
作者：
Wolfson JA;Ishikawa Y;Hosokawa C;Janisch K;Massa J;Eisenberg DM
家庭做饭的频率尚未在全球范围内进行评估。 2018/2019 年盖洛普世界民意调查 (N = 145,417) 的数据是通过电话和面对面采访在 142 个国家收集的。我们按性别描述了全球范围内“临时”烹饪午餐和晚餐的频率差异。泊松回归用于评估烹饪频率的预测因素。使用线性回归评估了男性和女性之间烹饪频率（国家层面）差异与主观幸福感之间的关联。在全球范围内，烹饪频率差异很大；晚餐比午餐更频繁地烹制；并且，女性（中位频率 5 餐/周）比男性（中位频率 0 餐/周）更频繁地烹调两餐。在国家/地区层面，烹饪频率上较大的性别差异与较低的积极体验指数得分相关（−0.021，p = 0.009）。在 COVID-19 大流行之前，各国男性和女性做饭的频率差异很大；而且，全世界女性做饭的频率都高于男性。这场流行病和相关的“呆在家里”指令极大地改变了世界，监测世界各地人们烹饪和饮食的方式和频率的变化非常重要；以及这些变化与国家、区域和全球层面的饮食模式和健康结果有何关系。
The frequency of cooking at home has not been assessed globally. Data from the Gallup World Poll in 2018/2019 wave (N = 145,417) were collected in 142 countries using telephone and face to face interviews. We describe differences in frequency of ‘scratch’ cooking lunch and dinner across the globe by gender. Poisson regression was used to assess predictors of cooking frequency. Associations between disparities in cooking frequency (at the country level) between men and women with perceptions of subjective well-being were assessed using linear regression. Across the globe, cooking frequency varied considerably; dinner was cooked more frequently than lunch; and, women (median frequency 5 meals/week) cooked both meals more frequently than men (median frequency 0 meals/week). At the country level, greater gender disparities in cooking frequency are associated with lower Positive Experience Index scores (−0.021, p = 0.009). Prior to the COVID-19 pandemic, the frequency with which men and women cook meals varied considerably between nations; and, women cooked more frequently than men worldwide. The pandemic, and related ‘stay at home’ directives have dramatically reshaped the world, and it will be important to monitor changes in the ways and frequency with which people around the world cook and eat; and, how those changes relate to dietary patterns and health outcomes on a national, regional and global level.
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