Meal patterns and cooking practices in Southern France and Central England

[摘要] ObjectiveTo evaluate whether meal patterns and cooking practices in Central England and Mediterranean France conform to popular stereotypes, eating together as a household, preparation of meals, food purchasing patterns, cooking practices and eating out were investigated.DesignCross-sectional studies conducted simultaneously in April 2001 using self-administered postal questionnaires.SettingEngland (Nottingham, East Midlands) and France (Montpellier, Languedoc-Roussillon).SubjectsA stratified random sample of 1000 males and 1000 females aged 18–65 years was generated from the electoral roll in each country. The final sample comprised 826 subjects in England (58% males, 42% females; mean age 44 years) and 766 subjects in France (42% males, 58% females; mean age 42 years). Analyses were conducted on samples standardised for sociodemographic differences.ResultsThe French cooked from raw ingredients most often (P 

[学科分类] 卫生学

[关键词] Meal patterns;Cooking habits;France;England;Food culture