2013 BRFSS Survey Results: North Carolina

Food Preparation-MALES

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
-MALES 1,483 192 13.5 11.2-16.1 254 18.0 15.5-20.9 262 17.7 15.2-20.6 651 44.3 40.9-47.8 124 6.5 5.2- 8.1
RACE
White 1,059 119 13.0 10.4-16.1 184 17.9 15.0-21.2 216 20.9 17.7-24.5 463 43.0 39.0-47.0 77 5.2 3.9- 7.0
African American 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
Other Minorities 161 32 12.7 7.6-20.4 *** *** *** *** *** *** *** *** *** *** *** ***
AGE
18-34 217 38 19.1 13.7-26.0 45 18.5 13.4-25.0 28 13.8 8.7-21.3 85 41.3 34.0-49.0 21 7.2 4.5-11.5
35-44 215 29 10.5 6.9-15.8 45 19.9 14.5-26.6 56 26.8 20.6-34.2 77 39.6 32.1-47.6 *** *** ***
45-54 242 34 9.8 6.3-14.9 44 21.8 15.4-29.9 41 17.5 12.3-24.3 101 43.2 35.1-51.7 22 7.7 4.9-12.1
55-64 336 38 12.9 8.6-18.8 60 17.0 12.6-22.5 63 17.0 12.8-22.2 149 46.9 40.3-53.6 26 6.2 3.9- 9.7
65-74 282 41 14.1 9.5-20.5 38 13.8 9.6-19.4 49 17.4 12.6-23.7 134 48.8 41.4-56.3 *** *** ***
75+ 179 *** *** *** 20 8.7 5.0-14.7 22 13.1 7.9-21.0 100 62.9 53.0-71.8 26 8.9 5.3-14.7
EDUCATION
Less Than H.S. 214 30 12.5 7.7-19.7 21 10.4 6.2-16.9 *** *** *** 126 57.4 48.6-65.8 21 10.0 6.2-15.7
H.S. or G.E.D. 406 56 13.8 9.7-19.2 68 19.2 14.3-25.3 55 14.5 10.7-19.4 189 45.2 38.9-51.6 38 7.3 4.8-11.0
Some Post-H.S. 352 53 15.9 11.4-21.7 55 16.5 12.0-22.3 63 18.1 12.8-24.8 152 45.6 38.6-52.8 29 3.9 2.4- 6.5
College Graduate 508 53 11.3 8.2-15.4 109 23.2 18.8-28.4 126 26.3 21.6-31.6 184 33.1 28.0-38.6 36 6.1 4.0- 9.1
HOUSEHOLD INCOME
Less than $15,000 148 19 13.3 7.3-22.8 *** *** *** *** *** *** 82 58.7 48.0-68.7 20 11.7 6.7-19.6
$15,000- 24,999 258 40 15.3 10.1-22.4 37 14.2 9.8-20.1 26 11.2 6.8-17.7 130 53.3 45.3-61.2 25 6.1 3.6-10.0
$25,000- 34,999 143 25 11.5 7.0-18.2 19 17.9 10.6-28.6 17 11.1 6.2-19.1 *** *** *** 16 10.4 5.8-17.8
$35,000- 49,999 175 26 18.5 11.7-28.0 23 12.5 7.1-21.0 30 16.8 11.1-24.6 83 47.1 37.7-56.7 *** *** ***
$50,000- 74,999 167 *** *** *** 35 25.6 16.9-36.7 41 21.2 14.3-30.2 59 37.9 28.4-48.4 *** *** ***
$75,000+ 366 40 12.6 8.7-17.9 92 23.6 18.7-29.4 98 29.7 23.2-37.1 122 31.3 25.3-38.1 *** *** ***
DISABILITY STATUS
Yes 425 49 12.0 8.2-17.2 58 14.2 10.4-19.0 60 12.9 9.6-17.2 215 54.0 47.6-60.2 43 6.9 4.6-10.3
No 1,050 141 13.9 11.3-17.1 195 19.2 16.2-22.7 201 19.2 16.0-22.7 433 41.3 37.4-45.4 80 6.3 4.8- 8.3
VETERAN STATUS
Veteran 450 54 13.6 9.8-18.7 60 13.2 9.7-17.8 83 19.4 15.1-24.5 199 45.4 39.3-51.6 54 8.4 5.9-11.9
Non-Veteran 1,031 138 13.5 10.9-16.6 194 19.5 16.5-22.9 179 17.3 14.3-20.7 450 43.8 39.8-47.9 70 5.9 4.5- 7.9
RURAL COUNTY RESIDENT
Yes 741 98 10.8 8.2-14.0 126 18.3 14.7-22.6 127 18.2 14.7-22.4 333 46.8 41.9-51.8 57 5.8 4.1- 8.2
No 742 94 16.1 12.7-20.4 128 17.8 14.5-21.6 135 17.2 13.7-21.3 318 41.8 37.1-46.6 67 7.1 5.2- 9.7

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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This page was generated on 17SEP14.

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