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Table 2 Characteristics of participants in each study

From: Explaining the effect on food selection of altering availability: two experimental studies on the role of relative preferences

  

Study 1

Study 2

Gender [% (n)]

Male

48.7 (963)

50.2 (541)

Female

51.2 (1011)

49.8 (537)

Other

0.1 (2)

0 (0)

Age

Mean (s.d.)

61.4 (11.4) a

47.3 (16.9)

Education [% (n)]

Lower (Up to 1 A Level)

49.7 (982)

50.1 (540)

Higher (2 A Levels or higher)

50.3 (994)

49.9 (538)

Income [% (n)]

Up to £17,499

24.1 (476)

23.9 (258)

£17,500-£29,999

26.2 (518)

21.2 (228)

£30,000-£49,999

26.6 (526)

27.6 (297)

£50,000 + 

17.2 (339)

20.2 (218)

Prefer not to say / missing

5.9 (117)

7.1 (77)

Occupational groupb [% (n)]

A&B

35.3 (697)

-

C1&C2

42.4 (837)

-

D&E

22.1 (436)

-

Missing

0.3 (6)

-

Ethnic group [% (n)]

White

95.9 (1894)

94.1 (1014)

Other

2.8 (56)

5.7 (61)

Missing

1.3 (26)

0.3 (3)

BMI group [% (n)]

Under 25

36.0 (711)

41.9 (452)

25–30

35.0 (692)

28.2 (304)

30 + 

20.6 (407)

20.1 (217)

Missing

8.4 (166)

9.7 (105)

Hungerc

Mean (s.d.)

0.31 (1.28) a

0.50 (1.30)

Total participants

N

1976

1078

  1. a Of the 1976 participants in Study 1, eight did not report age and six did not report hunger
  2. bOccupational group was not collected in Study 2. A&B: higher managerial and professional; C1&C2: white collar and skilled manual; and D&E: semi-skilled and unskilled manual
  3. cHunger was self-reported on a 7-pt scale from “Very hungry” (3) to “Very full” (-3)