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Table 6 Relative proportions (i.e., prevalence ratios) of the number of correct answers for 11 food safety knowledge questions, with 95 % Confidence Intervals (CIs), for the significant demographic and food skills predictors (n = 485); significant predictors are shown in bold

From: Food safety knowledge of undergraduate students at a Canadian university: results of an online survey

  Relative Proportion P-value 95 % CI
Age (in years) 1.02 0.045 1.00 a , 1.05
Male sex (female = referent) 0.98 0.248 0.94, 1.02
Faculty of Science (all other Faculties = referent) 1.06 <0.001 1.04, 1.07
Male Sex*Faculty of Science 1.13 <0.001 1.07, 1.19
Is a current food handler 1.11 0.010 1.02, 1.19
Works or volunteers in a hospital 0.91 0.040 0.84, 1.00
Frequency of cooking from basic ingredients (never = referent)
 A few times a year 0.95 0.033 0.91, 1.00
 A few times a month or more 0.96 0.237 0.90, 1.03
 Has ever taken a previous food course 1.58 <0.001 1.39, 1.79
Self-described cooking ability (don’t know how to, or can cook when instructions are on box = referent)
 Can cook the basics from scratch (e.g., boil an egg) 1.15 0.098 0.98, 1.34
 Can prepare simple meals from a recipe 1.33 0.003 1.10, 1.60
 Can cook almost anything 1.44 <0.001 1.18, 1.76
Has ever taken a previous food course*self-described cooking ability
 Can cook the basics from scratch (e.g., boil an egg) 0.68 0.002 0.53, 0.86
 Can prepare simple meals from a recipe 0.65 <0.001 0.57, 0.75
 Can cook almost anything 0.61 <0.001 0.55, 0.69
  1. alower bound of confidence interval = 1.001