Who's cooking? Trends in US home food preparation by gender, education, and race/ethnicity from 2003 to 2016.
Who's cooking? Trends in US home food preparation by gender, education, and race/ethnicity from 2003 to 2016.
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DOI：
10.1186/s12937-018-0347-9
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发表时间：
2018-04-02
影响因子：
5.4
通讯作者：
Taillie LS
中科院分区：
文献类型：
--
作者：
Taillie LS
虽然美国家庭烹饪在世纪后期有所下降，但目前尚不清楚这一趋势是否持续下去。这项研究按性别、教育程度和种族/民族对2003年至2016年的家庭烹饪进行了研究。来自2003年至2016年美国时间利用研究的全国代表性数据和线性回归模型被用来检查18-65岁的成年人做饭的百分比和他们花在做饭上的时间的变化，并通过性别，教育和种族/民族的人口统计变量来测试差异变化。从2003年到2016年，烹饪总体上有所增加。受过大学教育的男性做饭的比例从2003年的37.9%上升到2016年的51.9%，但高中以下学历的男性做饭的比例没有变化（2016年为33.2%）（p < 0.05）。受过大学教育的女性会做饭的比例从2003年的64.7%上升到2016年的68.7%，而高中以下学历的女性没有变化（2016年为72.3%）（p < 0.05）。受教育程度较低的妇女每天花在做饭上的时间比受教育程度高的妇女多，但男子的情况正好相反。在男性中，除非西班牙裔黑人外，所有种族/民族的做饭比例都有所增加。在女性中，只有非西班牙裔白人做饭的比例增加。在男性和女性中，非西班牙裔黑人做饭的比例最低，而其他非西班牙裔人花在做饭上的时间最多。在美国，在家做饭的人越来越多，尤其是男人，尽管女人做饭的次数仍然比男人多。需要进一步的研究来了解这里观察到的教育程度和种族/民族的家庭烹饪异质性是否有助于美国饮食相关的差异。
While US home cooking declined in the late twentieth century, it is unclear whether the trend has continued. This study examines home cooking from 2003 to 2016 by gender, educational attainment, and race/ethnicity. Nationally representative data from the American Time Use Study from 2003 to 2016 and linear regression models were used to examine changes in the percent of adults aged 18–65 years who cook and their time spent cooking, with interactions to test for differential changes by demographic variables of gender, education, and race/ethnicity. Cooking increased overall from 2003 to 2016. The percent of college-educated men cooking increased from 37.9% in 2003 to 51.9% in 2016, but men with less than high school education who cook did not change (33.2% in 2016) (p < 0.05). College-educated women who cook increased from 64.7% in 2003 to 68.7% in 2016, while women with less than high school education had no change (72.3% in 2016) (p < 0.05). Women with less education spent more time cooking per day than high-educated women, but the reverse was true for men. Among men, the percent who cook increased for all race/ethnic groups except non-Hispanic blacks. Among women, only non-Hispanic whites increased in percent who cook. Among both men and women, non-Hispanic blacks had the lowest percentage who cooked, and non-Hispanic others spent the greatest amount of time cooking. Home cooking in the United States is increasing, especially among men, though women still cook much more than men. Further research is needed to understand whether the heterogeneity in home cooking by educational attainment and race/ethnicity observed here contributes to diet-related disparities in the United States.
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