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Does More Cooking Mean Better Eating? Estimating the relationship between time spent in food preparation and diet quality

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  • Mancino, Lisa
  • Gregory, Christian A.

Abstract

In this study, we use a unique dataset designed by researchers at the University of Chicago and collected by Mathematica Policy Research to investigate whether there is a significant correlation between diet quality and time spent preparing food. Overall, our results indicate that, when controlling for unobserved factors that may affect both preparation time and diet quality, time spent in food preparation influences diet quality only for obese persons. However, the improvements in diet quality are minimal. Our results also indicate that foods eaten away from home play an important role in understanding the effects of time spent in food preparation on food away from home.

Suggested Citation

  • Mancino, Lisa & Gregory, Christian A., 2012. "Does More Cooking Mean Better Eating? Estimating the relationship between time spent in food preparation and diet quality," 2012 Annual Meeting, August 12-14, 2012, Seattle, Washington 124025, Agricultural and Applied Economics Association.
    • Handle: RePEc:ags:aaea12:124025
    DOI: 10.22004/ag.econ.124025
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    References listed on IDEAS

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    1. James K. Binkley, 2008. "Calorie and Gram Differences between Meals at Fast Food and Table Service Restaurants," Review of Agricultural Economics, Agricultural and Applied Economics Association, vol. 30(4), pages 750-763.
    2. Cawley, John & Liu, Feng, 2012. "Maternal employment and childhood obesity: A search for mechanisms in time use data," Economics & Human Biology, Elsevier, vol. 10(4), pages 352-364.
    3. Marianne Bertrand & Diane Whitmore Schanzenbach, 2009. "Time Use and Food Consumption," American Economic Review, American Economic Association, vol. 99(2), pages 170-176, May.
    4. Andrews, Margaret S. & Hamrick, Karen S., 2009. "Shopping For, Preparing, and Eating Food: Where Does the Time Go?," Amber Waves:The Economics of Food, Farming, Natural Resources, and Rural America, United States Department of Agriculture, Economic Research Service, pages 1-1, December.
    5. James K. Binkley, 2008. "Calorie and Gram Differences between Meals at Fast Food and Table Service Restaurants," Review of Agricultural Economics, Agricultural and Applied Economics Association, vol. 30(4), pages 750-763.
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    Cited by:

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