TABLE 1. Descriptive statistics of U.S. at-home meal preparers and food thermometer use Category Variable Avg. Std. Err. Male Married 18 to 34 35 to 59 60 and over Hispanic H.S. Graduate Assoc. Degree B.A. or Better Employed (Anywhere) Unemployed Not in Labor Force 0.35 0.52 0.26 0.45 0.29 0.14 0.39 0.27 0.34 0.60 0.03 0.37 0.003 0.004 0.003 0.002 0.002 0.002 0.003 0.004 0.004 0.004 0.002 0.004 Total People in Home Midwest Above 185% of Federal Poverty Line 2.62 0.24 0.63 0.012 0.004 0.004 Food Shopping Food Preparation Eating Grocery Store Super Center or Club Drug, Convenience, or Other 8 48 64 0.69 0.28 0.03 0.183 0.474 0.400 0.004 0.004 0.002 Immunocompromised: Children Present: Elderly Present: Food Insufficiency: Meal Preparers in Poor Physical Health At least One Child Present Any Non-meal Preparer Age 62 or over Present Sometimes or Often Lack Food 0.04 0.33 0.19 0.06 0.002 0.003 0.003 0.002 Weekly Use: Used Food Thermometer 0.14 0.003 Meal Preparer Characteristics: Gender: Relationship Status: Age: Ethnicity: Formal Education: Employment Status: Household Characteristics: Household Size: Geographic Location: Poverty Status: Time Use and Shopping: Time Use (min/day): Preferred Food Store: At-Risk Populations: Food Thermometer Use: Notes: Population weighted proportions and standard errors (averages and standard errors reported for time use in minutes per day) using the ATUS-EHM 2014-2016 and food service industry were more likely than others to use a food thermometer at home. The average marginal effect, shown in column 4, indicates that at-home meal preparers working in the accommodation and food service industry were 7.9 percentage points more likely to use a food thermometer at home. In column 5, at-home meal preparers working in food 22 Food Protection Trends January/February preparation and serving occupations are seen to be more likely to use a food thermometer at home. The average marginal effect, shown in column 6, indicates that at-home meal preparers working in food preparation and serving occupations were 12.0 percentage points more likely to use a food thermometer at home. The estimated average marginal effects on at-home meal