2013 BRFSS Survey Results: North Carolina

Food Preparation-African Americans

How many times in a typical week do members of your household eat a main meal together that
was prepared at home?

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  Total
Respond.^		 1-2 days 3-4 days 5-6 days Every day None
N % C.I.(95%) N % C.I.(95%) N % C.I.(95%) N % C.I.(95%) N % C.I.(95%)
North Carolina 3,795 471 12.5 11.1-14.0 623 18.1 16.4-19.9 702 18.5 16.8-20.3 1,683 44.9 42.7-47.2 316 6.0 5.2- 7.0
-African Americans 707 118 16.3 12.9-20.4 142 23.7 19.6-28.4 83 11.2 8.4-14.7 282 38.9 34.0-44.0 82 9.9 7.4-13.1
GENDER
Male 250 39 16.0 10.7-23.2 50 24.8 18.2-32.8 27 9.6 5.9-15.4 98 38.9 31.2-47.2 36 10.7 6.9-16.0
Female 457 79 16.6 12.6-21.4 92 22.8 17.9-28.5 56 12.6 9.0-17.4 184 38.8 32.9-45.1 46 9.3 6.3-13.4
HISPANIC
Hispanic 10 *** *** *** *** *** *** *** *** *** *** *** *** *** *** ***
Non-Hispanic 697 116 16.3 12.8-20.4 140 23.7 19.5-28.5 82 11.2 8.5-14.8 277 38.6 33.7-43.8 82 10.1 7.6-13.4
AGE
18-34 122 21 18.7 11.5-29.0 32 26.0 17.4-37.0 *** *** *** 46 38.9 29.1-49.6 *** *** ***
35-44 103 21 19.6 12.1-30.2 *** *** *** 15 17.2 9.6-28.9 27 23.8 15.7-34.3 *** *** ***
45-54 130 21 12.9 7.6-21.1 31 24.2 15.7-35.3 *** *** *** *** *** *** 18 12.1 7.0-20.3
55-64 150 29 17.8 11.1-27.3 24 18.7 11.8-28.3 15 10.6 5.8-18.6 *** *** *** 16 9.1 5.1-15.8
65-74 124 *** *** *** 20 20.1 12.4-30.8 *** *** *** *** *** *** *** *** ***
75+ 70 *** *** *** *** *** *** *** *** *** *** *** *** *** *** ***
EDUCATION
Less Than H.S. 118 *** *** *** *** *** *** *** *** *** *** *** *** *** *** ***
H.S. or G.E.D. 212 40 18.3 12.5-26.1 38 24.6 16.8-34.5 22 6.9 3.9-11.8 86 36.8 28.6-45.8 26 13.4 8.2-21.2
Some Post-H.S. 198 34 15.8 10.2-23.7 44 21.4 15.2-29.2 25 12.7 7.8-20.1 75 43.7 34.4-53.4 20 6.4 3.5-11.3
College Graduate 178 27 15.8 10.3-23.6 43 26.6 19.0-35.9 27 16.8 10.1-26.5 58 29.3 21.9-38.0 23 11.5 6.6-19.2
HOUSEHOLD INCOME
Less than $15,000 132 24 19.9 12.1-31.1 21 19.0 11.5-29.7 *** *** *** *** *** *** *** *** ***
$15,000- 24,999 162 28 15.4 9.0-25.3 32 22.8 15.9-31.7 *** *** *** 62 40.3 30.7-50.6 20 10.9 6.3-18.3
$25,000- 34,999 87 *** *** *** *** *** *** *** *** *** *** *** *** *** *** ***
$35,000- 49,999 76 *** *** *** *** *** *** *** *** *** *** *** *** *** *** ***
$50,000- 74,999 56 *** *** *** *** *** *** *** *** *** *** *** *** *** *** ***
$75,000+ 67 *** *** *** *** *** *** *** *** *** *** *** *** *** *** ***
DISABILITY STATUS
Yes 219 33 12.7 8.1-19.3 33 20.9 14.4-29.2 20 7.1 4.1-12.2 107 49.1 40.3-58.0 26 10.2 6.2-16.3
No 486 84 17.5 13.3-22.6 108 24.7 19.7-30.4 63 12.6 9.2-17.1 175 35.4 29.7-41.5 56 9.8 6.9-13.8
VETERAN STATUS
Veteran 89 *** *** *** *** *** *** *** *** *** *** *** *** 20 16.3 9.4-26.6
Non-Veteran 618 106 16.7 13.0-21.3 124 23.3 18.8-28.4 73 11.2 8.3-15.0 253 39.8 34.5-45.4 62 9.0 6.4-12.4
RURAL COUNTY RESIDENT
Yes 338 60 16.3 11.7-22.3 71 25.9 19.4-33.7 35 11.5 7.5-17.2 146 39.2 32.1-46.8 26 7.1 4.1-11.8
No 369 58 16.3 11.7-22.2 71 21.8 16.8-27.7 48 11.0 7.5-15.7 136 38.6 32.0-45.6 56 12.4 8.8-17.2

Back to Food Preparation.

PLEASE NOTE: Due to changes in the weighting methodology and other factors, results from 2013 are NOT comparable to 2010
and earlier years.

***The estimate was suppressed because it did not meet statistical reliability standards. See BRFSS 2013 Annual Results Technical Notes for more details.

^Use caution in interpreting cell sizes less than 50, % = Percentage, C.I.(95%) = Confidence Interval (at 95 percent probability level).
Percentages are weighted to population characteristics and therefore cannot be calculated exactly from the numbers in this table.

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