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Table 2 Characteristics of the study population by socioeconomic and dietary factors

From: Associations of childhood and adult socioeconomic circumstances with recommended food habits among young and midlife Finnish employees

 

All, n (%)

Having several recommended food habits a, n (%)

Total, n (%)

4621 (100)

676 (14.6)

Childhood socioeconomic measures

Parental educational level

 Vocational school or lower

2040 (44.2)

258 (12.6)

 Upper secondary school

580 (12.6)

81 (14.0)

 Higher education

2001 (43.3)

337 (16.8)

Childhood financial difficulties

 Yes

997 (21.6)

116 (11.6)

 No

3624 (78.4)

560 (15.5)

Adult socioeconomic measures

Educational level

 Upper secondary school or lower

1542 (33.4)

141 (9.1)

 Bachelor’s degree

1709 (37.0)

258 (15.1)

 Master’s degree or higher

1370 (29.7)

277 (20.2)

Occupational class

 Manual worker

237 (5.1)

14 (5.9)

 Routine non-manual worker

1225 (26.5)

130 (10.6)

 Semi-professional

1872 (40.5)

280 (15.0)

 Manager or professional

1287 (27.9)

252 (19.6)

Household income

 Lowest quartile

1164 (25.2)

144 (12.4)

 2nd lowest quartile

1421 (30.8)

185 (13.0)

 2nd highest quartile

1147 (24.8)

177 (15.4)

 Highest quartile

889 (19.2)

170 (19.1)

Housing tenure

 Renter or other

2465 (53.3)

294 (11.9)

 Owner-occupier

2156 (46.7)

382 (17.7)

Financial difficulties

 Yes

1014 (21.9)

87 (8.6)

 No or few

3607 (78.1)

589 (16.3)

Household wealth

 < 10,000€

1611 (34.9)

171 (10.6)

 10,000–99,999€

1875 (40.6)

285 (15.2)

 ≥ 100,000€

1135 (24.6)

220 (19.4)

Sociodemographic factors

Age

 19–29 years

1479 (32.0)

155 (10.5)

 30–39 years

3142 (68.0)

521 (16.6)

Country of birth

  

 Other

284 (6.2)

31 (10.9)

 Finland

4337 (93.9)

645 (14.9)

Marital status

  

 Other

1537 (33.3)

186 (12.1)

 Married or co-habiting

3084 (66.7)

490 (15.9)

Having children in the household

  

 No

2752 (59.6)

326 (11.8)

 Yes

1869 (40.5)

350 (18.7)

  1. a The share of participants within each socioeconomic group who had several recommended food habits. Having 6–8 recommended food habits and consuming fresh or cooked vegetables, or fruit or berries at least twice a day was required for belonging to this group