ArticleNutrition journal2018
Who's cooking? Trends in US home food preparation by gender, education, and race/ethnicity from 2003 to 2016.
Article in Nutrition journal, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 74 papers, 1 of them a synthesis that pooled it.
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Who cites it
74 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Impact of preconception, pregnancy, and postpartum culinary nutrition education interventions: a systematic review.Nutrition reviews · 2021Pooled it
- Trial
- The Weight of Responsibilities: Time in Responsibilities and in Food Preparation.Current developments in nutrition · 2026Article
- Development and Exploratory Evaluation of the Dietary Plastic Exposure Score for Mexican Populations in University Students.Nutrients · 2026Article
- Practical and Equity Considerations for Ultraprocessed Foods Policies.American journal of public health · 2026Article
- Current Evidence on Dietary Patterns and Consumer Food Choices in the Context of Climate and Environmental Change: A Global Perspective-A Report from the Agriculture and Diet: Value Added for Nutrition, Translation, and Adaptation in a Global Ecology (ADVANTAGE) Project Working Group 2.Advances in nutrition (Bethesda, Md.) · 2026Review
- The Lawton and Brody a half century later: A case for contemporary revision.The Clinical neuropsychologist · 2026Article
- Racial and ethnic disparities in environmental chemical exposures and hypertensive disorders of pregnancy: The ECHO-wide cohort study.Environmental pollution (Barking, Essex : 1987) · 2026Article
- Modern Home Cooking Practices, the Role of New Media, and Implications for Culinary Medicine: A Qualitative Study Among Mothers With Low Income.American journal of lifestyle medicine · 2026Article
- Article
- Trends in Home Cooking among United States Adults from 2003 to 2023: Analysis of American Time Use Survey Food Preparation.Current developments in nutrition · 2025Article
- Should Grain-Based Staple Foods Be Included in Admonitions to "Avoid Processed and Ultra-Processed Food"?Nutrients · 2025Review
- Food-related behaviors of rural (Asaase Kooko) and peri-urban (Kaadjanor) households in Ghana.Frontiers in nutrition · 2025Article
- Socioecological correlates of perceived cooking skills among Spanish adolescents: the EHDLA study.Frontiers in public health · 2025Article
- Gender and age differences in weekend eating habits: associations with fat mass percentage in a cross-sectional study.Frontiers in nutrition · 2025Article
- Food purchasing pattern is correlated to gender, educational level, and income: Results from the food purchasing habits survey.PloS one · 2025Article
- Balancing nutrition and budgets: Socio-ecological impacts on nutritional environments of families with low incomes.Appetite · 2024Article
- Development of the 10-question household foodwork interactional assessment questionnaire (FIA-Q10).The international journal of behavioral nutrition and physical activity · 2024Article
- What do you want to eat? Cuisine and nutrition intervention preferences among people using a large food pantry in Texas.Preventive medicine reports · 2024Article
- Diet quality in U.S. adults eating in senior and community centers: NHANES 2009-2018.The journal of nutrition, health & aging · 2024Article
14 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
1 author.
Funding
Abstract
backgroundWhile 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.
methodsNationally 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.
resultsCooking 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.
conclusionsHome 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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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.