Department of Nutrition, Gillings School of Global Public Health, and the Carolina Population Center, University of North Carolina, CB # 8120 University Square, Chapel Hill, North Carolina, 27514, USA.
Nutr J. 2018 Apr 2;17(1):41. doi: 10.1186/s12937-018-0347-9.
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.
虽然 20 世纪后期美国的家庭烹饪有所减少，但目前尚不清楚这一趋势是否仍在继续。本研究通过性别、教育程度和种族/民族来考察 2003 年至 2016 年的家庭烹饪情况。
本研究使用 2003 年至 2016 年全美时间利用调查的全国代表性数据和线性回归模型，考察 18-65 岁成年人烹饪的比例及其烹饪时间的变化，并通过性别、教育程度和种族/民族等人口统计学变量的交互作用检验差异变化。
总体而言，烹饪量从 2003 年到 2016 年有所增加。受过大学教育的男性烹饪比例从 2003 年的 37.9%上升到 2016 年的 51.9%，但受教育程度较低的男性（高中以下）的烹饪比例并未发生变化（2016 年为 33.2%）（p<0.05）。受过大学教育的女性烹饪比例从 2003 年的 64.7%上升到 2016 年的 68.7%，而受教育程度较低的女性（2016 年为 72.3%）则没有变化（p<0.05）。受教育程度较低的女性每天花在烹饪上的时间多于高学历女性，但男性的情况则相反。在男性中，除了非西班牙裔黑人外，所有种族/族裔群体的烹饪比例都有所增加。在女性中，只有非西班牙裔白人的烹饪比例有所增加。在男性和女性中，非西班牙裔黑人的烹饪比例最低，而非西班牙裔其他人花在烹饪上的时间最多。
美国的家庭烹饪量正在增加，尤其是男性，但女性的烹饪量仍然远远多于男性。需要进一步研究，以了解观察到的受教育程度和种族/族裔差异是否导致美国与饮食相关的差异。
