ETH Zurich, Institute for Environmental Decisions (IED), Consumer Behavior, Zurich, Switzerland.
J Hum Nutr Diet. 2011 Dec;24(6):596-602. doi: 10.1111/j.1365-277X.2011.01206.x. Epub 2011 Sep 2.
One of the most prominent characteristics of fast food and take-away food is that it is convenient, meaning that it saves time, it reduces the required effort for food provisioning and culinary skills are transferred. Studies that investigate the unique effect of these factors on dietary behaviours are lacking. Therefore, the present study aimed to examine the associations of time, effort, time spent cooking and cooking skills with fast food and take-away food consumption.
Between May and June 2009, a random postal survey was sent out to 2323 Swiss households. The response rate was 44% (n = 1017). Spearman rank correlations and logistic regression analysis were used to determine the multiple relationships of fast food and take-away food intake with gender, age, educational level, income, mental effort, physical effort, working status, cooking skills and time spent cooking.
Fast food consumption was found to be associated with gender (males) [odds ratio (OR) = 1.61, P < 0.05], age (40-59 years) (OR = 0.41, P < 0.001), age (≥60 years) (OR = 0.13, P < 0.001), time spent cooking (OR = 0.99; P < 0.01) and cooking skills (OR = 0.81, P < 0.05). Take-away food consumption was found to be associated with gender (males) (OR = 1.86, P < 0.01), age (40-59 years) (OR = 0.58, P < 0.01), age (≥60 years) (OR = 0.28, P < 0.001), income (OR = 1.11, P <0.01), education (middle) (OR = 0.65, P < 0.05) and mental effort (OR = 1.25, P < 0.05).
Take-away and fast food consumption are behaviours that share the same demographic determinants of age and gender, although they are influenced by different life style determinants. It is very likely that motivations related to time, effort and cooking are of increasing importance for food decisions in our society.
快餐和外卖食品最显著的特点之一是方便，这意味着节省时间、减少食品供应所需的努力，并且烹饪技能也得到了转移。缺乏研究调查这些因素对饮食行为的独特影响。因此，本研究旨在探讨时间、努力、烹饪时间和烹饪技能与快餐和外卖食品消费之间的关系。
2009 年 5 月至 6 月，向 2323 户瑞士家庭邮寄了一份随机问卷调查。回复率为 44%（n=1017）。采用 Spearman 秩相关和逻辑回归分析，确定快餐和外卖食品摄入量与性别、年龄、教育程度、收入、精神努力、体力努力、工作状态、烹饪技能和烹饪时间之间的多重关系。
快餐消费与性别（男性）[比值比（OR）=1.61，P<0.05]、年龄（40-59 岁）（OR=0.41，P<0.001）、年龄（≥60 岁）（OR=0.13，P<0.001）、烹饪时间（OR=0.99；P<0.01）和烹饪技能（OR=0.81，P<0.05）有关。外卖食品消费与性别（男性）（OR=1.86，P<0.01）、年龄（40-59 岁）（OR=0.58，P<0.01）、年龄（≥60 岁）（OR=0.28，P<0.001）、收入（OR=1.11，P<0.01）、教育（中等）（OR=0.65，P<0.05）和精神努力（OR=1.25，P<0.05）有关。
外卖和快餐消费是具有相同人口统计学决定因素（年龄和性别）的行为，尽管它们受到不同生活方式决定因素的影响。与时间、努力和烹饪相关的动机很可能对我们社会的食物决策变得越来越重要。
