2003年至2023年美国成年人家庭烹饪趋势：美国人时间使用调查食物准备分析

IF 3.2 Q2 NUTRITION & DIETETICS

Current Developments in Nutrition Pub Date : 2025-09-01 DOI:10.1016/j.cdnut.2025.107529

Laina Ewoldt , Shu Wen Ng , Barry M Popkin , Lindsey S Taillie

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引用次数: 0

摘要

家庭食物准备，“烹饪”，可以是提高饮食质量和减少超加工食品摄入的一种经济实惠的方法，这是饮食相关慢性疾病的两个重要驱动因素。了解目前美国成年人的趋势可以为促进家庭烹饪的营养干预提供信息。目的本研究的目的是确定从事家庭烹饪的美国成年人的百分比以及这些人每天花在烹饪上的平均时间。方法使用美国时间使用调查数据来估计美国成年人（n = 231,657）在家庭烹饪上花费任何时间的百分比以及这些人每天的平均烹饪时间。采用线性回归和t统计评估2003 - 2023年的变化。亚组分析探讨了性别和受教育程度的差异。结果从2003年到2023年，男性的烹饪比例从36% （SE 0.6%）增加到52% (SE 0.9%) (P < 0.001)，女性从69% （SE 0.5%）增加到72% (SE 0.9%) （P < 0.001）。男性做饭的平均烹饪时间从45分钟/天（SE 0.9）增加到50分钟/天（SE 1.2）；P < 0.001]，但女性则不然[71分钟/天（SE 0.8）至71英里/天（SE 1.4）；P = 0.869]。男性和女性烹饪比例增幅最大的是拥有大学学位或更高学历的男性（P < 0.001）；女性+7个百分点（SE）（P < 0.001）]。在烹饪时间方面，高中以下学历的女性增加最多[+24分钟/天（9.9）]；P = 0.014]，大学或更高学历的男性[+11分钟/天（SE 2.2）；P < 0.001]。结论：自2003年以来，美国成年人做饭的比例有所上升，其中男性的增幅更大。然而，女性仍然是最有可能做饭和花最多时间做饭的人，在那些受教育程度低于高中的人中，女性做饭的时间大幅增加。其他增长主要发生在受教育程度较高的家庭。

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Trends in Home Cooking among United States Adults from 2003 to 2023: Analysis of American Time Use Survey Food Preparation

Background

Home food preparation, “cooking,” can be an affordable method for improving diet quality and reducing intake of ultraprocessed foods, 2 important drivers of diet-related chronic diseases. Understanding current trends among United States adults can inform nutrition interventions promoting home cooking.

Objective

The objective of this study was to determine the percentage of United States adults engaging in home cooking and the mean minutes per day spent cooking among those who cook.

Methods

American Time Use Survey data were used to estimate the percentage of United States adults (n = 231,657) spending any time on home cooking and the mean daily cooking time among those cooking. Changes from 2003 to 2023 were assessed using linear regression and t-statistics. Subgroup analyses explored differences by sex and educational attainment.

Results

From 2003 to 2023, percentage cooking increased among men [36% (SE 0.6%) to 52% (SE 0.9%) (P < 0.001)] and women [69% (SE 0.5%) to 72% (SE 0.9%) (P < 0.001)]. Mean time cooking among those who cook increased for men [45 min/d (SE 0.9) to 50 min/d (SE 1.2); P < 0.001], but not for women [71 min/d (SE 0.8) to 71 mi/d (SE 1.4); P = 0.869]. The largest increases in percentage cooking for men and women were among those with a college degree or higher [+18 percentage points (SE 1.7) men (P < 0.001); +7 percentage points (SE) women (P < 0.001)]. For time spent cooking, the largest increases were observed among women with less than a high school degree [+24 minutes/day (SE 9.9); P = 0.014] and among men for those with a college degree or higher [+11 minutes/day (SE 2.2); P < 0.001].

Conclusions

The percentage of United States adults cooking increased since 2003, with larger increases among men. However, women are still the most likely to cook and spend the most time cooking, with large time increases among those with less than a high school education. Other increases were primarily observed in upper educated households.

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