Gender differences in global estimates of cooking frequency prior to COVID-19

Julia A Wolfson, Yoshiki Ishikawa, Chizuru Hosokawa, Kate Janisch, Jennifer Massa, David M Eisenberg, Julia A Wolfson, Yoshiki Ishikawa, Chizuru Hosokawa, Kate Janisch, Jennifer Massa, David M Eisenberg

Abstract

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.

Keywords: Cooking frequency; Disparities; Gallup world poll; Gender; Survey.

Conflict of interest statement

JAW, KJ, and JM have no conflicts of interest to report. YI and DE are paid consultants to CookPad, a Japan based company, which sponsored the cooking frequency questionnaire in the Gallup World Poll. While CookPad did have input in the design of the Cooking Frequency Questionnaire, they did not have any role in the collection of data, the study design this paper, the analysis or interpretation of data, the writing of the report or the decision to submit the article for publication.

Copyright © 2021 The Authors. Published by Elsevier Ltd.. All rights reserved.

Figures

Fig. 1
Fig. 1
Frequency of cooking lunch over the past week (7 days) around the world, by gender. Note: Cooking frequency is the median times per week (0–7).
Fig. 2
Fig. 2
Frequency of cooking dinner over the past week (7 days) around the world, by gender. Note: Cooking frequency is the median times per week (0–7).

References

    1. Bowen S., Brenton J., Elliott S. Oxford University Press; 2019. Pressure cooker: Why home cooking won't solve our problems and what we can do about it.
    1. Bowers D. Cooking trends echo changing roles of women. Food Review: Magazine of Food Econom. 2000;23
    1. Di Renzo L., Gualtieri P., Pivari F., Soldati L., Attinà A., Cinelli G., et al. Eating habits and lifestyle changes during COVID-19 lockdown: An Italian survey. Journal of Translational Medicine. 2020;18
    1. Engler-Stringer R. Food, cooking skills, and health: A literature review. Canadian Journal of Dietetic Practice and Research. 2010;71:141–145.
    1. Engler-Stringer R. Food selection and preparation practices in a group of young low-income women in Montreal. Appetite. 2011;56:118–121.
    1. Flanagan E.W., Beyl R.A., Fearnbach S.N., Altazan A.D., Martin C.K., Redman L.M. The impact of COVID‐19 stay‐at‐home orders on health behaviors in adults. Obesity. 2020
    1. Frongillo E.A., Nguyen H.T., Smith M.D., Coleman-Jensen A. Food insecurity is associated with subjective well-being among individuals from 138 countries in the 2014 Gallup world Poll. Journal of Nutrition. 2017;147:680–687.
    1. Gallup Inc . In: 2018 global emotions report. Gallup I., editor. Vol. 2020. Gallup Inc; 2018.
    1. Gallup I. Gallup world Poll methodology. Vol. 2019. 2019.
    1. Headey D.D. 2013. The global landscape of poverty, food insecurity, and malnutrition and implications for agricultural development strategies.
    1. Jones A.D. Food insecurity and mental health status: A global analysis of 149 countries. American Journal of Preventive Medicine. 2017;53:264–273.
    1. Lang T., Caraher M. Is there a culinary skills transition? Data and debate from the UK about changes in cooking culture. J. Home Econom Instit. Australia. 2001;8:2–14.
    1. Malik V.S., Willett W.C., Hu F.B. Global obesity: Trends, risk factors and policy implications. Nature Reviews Endocrinology. 2013;9:13–27.
    1. McGowan L., Caraher M., Raats M., Lavelle F., Hollywood L., McDowell D., et al. Domestic cooking and food skills: A review. Critical Reviews in Food Science and Nutrition. 2015;57(11)
    1. McGowan L., Pot G.K., Stephen A.M., Lavelle F., Spence M., Raats M., et al. The influence of socio-demographic, psychological and knowledge-related variables alongside perceived cooking and food skills abilities in the prediction of diet quality in adults: A nationally representative cross-sectional study. International Journal of Behavioral Nutrition and Physical Activity. 2016;13:111.
    1. Mills S., Brown H., Wrieden W., White M., Adams J. Frequency of eating home cooked meals and potential benefits for diet and health: Cross-sectional analysis of a population-based cohort study. International Journal of Behavioral Nutrition and Physical Activity. 2017;14:109.
    1. Mills S., White M., Brown H., Wrieden W., Kwasnicka D., Halligan J., et al. Health and social determinants and outcomes of home cooking: A systematic review of observational studies. Appetite. 2017;111:116–134.
    1. Mills S., White M., Wrieden W., Brown H., Stead M., Adams J. Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation. PloS One. 2017;12
    1. Nandi A., Jahagirdar D., Dimitris M.C., Labrecque J.A., Strumpf E.C., Kaufman J.S., et al. The impact of parental and medical leave policies on socioeconomic and health outcomes in OECD countries: A systematic review of the empirical literature. The Milbank Quarterly. 2018;96:434–471.
    1. Popkin B.M. Nutrition transition and the global diabetes epidemic. Current Diabetes Reports. 2015;15:64.
    1. Popkin B.M. Relationship between shifts in food system dynamics and acceleration of the global nutrition transition. Nutrition Reviews. 2017;75:73–82.
    1. Popkin B.M., Adair L.S., Ng S.W. Global nutrition transition and the pandemic of obesity in developing countries. Nutrition Reviews. 2012;70:3–21.
    1. Shapiro L. Viking; New York: 2004. Something from the oven: Reinventing dinner in 1950s America.
    1. Shupler M., Mwitari J., Gohole A., Anderson De Cuevas R., Puzzolo E., Cukic I., et al. COVID-19 lockdown in a Kenyan informal settlement: Impacts on household energy and food security. Cold Spring Harbor Laboratory; 2020.
    1. Smith L.P., Ng S.W., Popkin B.M. Trends in US home food preparation and consumption: Analysis of national nutrition surveys and time use studies from 1965-1966 to 2007-2008. Nutrition Journal. 2013;12:45.
    1. Steptoe A., Deaton A., Stone A.A. Subjective wellbeing, health, and ageing. Lancet. 2015;385:640–648.
    1. Swinburn B.A., Sacks G., Hall K.D. The global obesity pandemic: Shaped by global drivers and local environments. Lancet. 2011;378
    1. Taillie L.S. Who's cooking? Trends in US home food preparation by gender, education, and race/ethnicity from 2003 to 2016. Nutrition Journal. 2018;17:41.
    1. Trubek A.B. Vol. 66. Univ of California Press; 2017. (Making modern meals: How Americans cook today).
    1. Virudachalam S., Long J.A., Harhay M.O., Polsky D.E., Feudtner C. Public Health Nutr, FirstView; 2013. Prevalence and patterns of cooking dinner at home in the USA: National health and nutrition examination survey (NHANES) 2007–2008.
    1. Wolfson J.A., Bleich S.N. Is cooking at home associated with better diet quality or weight-loss intention? Public Health Nutrition. 2015;18:1397–1406.
    1. Wolfson J.A., Bleich S.N., Clegg Smith K., Frattaroli S. What does cooking mean to you?: Perceptions of cooking and factors related to cooking behavior. Appetite. 2016;97:146–154.
    1. Wolfson J.A., Leung C.W., Richardson C.R. More frequent cooking at home is associated with higher Healthy Eating Index-2015 score. Public Health Nutrition. 2020;23:2384–2394.
    1. Wolfson J.A., Smith K.C., Frattaroli S., Bleich S.N. Public perceptions of cooking and the implications for cooking behaviour in the USA. Public Health Nutrition. 2016;19:1606–1615.
    1. Zhang J., Zhao A., Ke Y., Huo S., Ma Y., Zhang Y., et al. Dietary behaviors in the post-lockdown period and its effects on dietary diversity: The second stage of a nutrition survey in a longitudinal Chinese study in the COVID-19 era. Nutrients. 2020;12:3269.
    1. Zong G., Eisenberg D.M., Hu F.B., Sun Q. Consumption of meals prepared at home and risk of type 2 diabetes: An analysis of two prospective cohort studies. PLoS Medicine. 2016;13

Source: PubMed

スポンサーと協力者

医学的状態

薬物療法

3
購読する