Table 4 Differences in perceptions of information provision for participants avoiding Gluten, Nuts and Milk following legislationa
From: Comparing the eating out experiences of consumers seeking to avoid different food allergens
Survey subscale | Gluten | Nuts | Milk | ||||
|---|---|---|---|---|---|---|---|
Mean (SD) | df | F | ηp2 | p | |||
Reliance on speaking to staff | 3.26 (1.25) | 3.79 (1.27) | 3.15 (1.22) | 2, 220 | 4.20 | .037 | .016 |
Satisfaction with written information | 3.30 (0.91) | 3.59 (0.73) | 3.41 (0.73) | 2, 220 | 3.13 | .028 | .046 |
Staff as an additional information source | 3.48 (1.29) | 4.00 (1.02) | 3.10 (1.23) | 2, 220 | 4.13 | .036 | .017 |
Preference for separate allergen menu | 4.11 (0.87) | 3.93 (0.97) | 3.49 (0.99) | 2, 219 | 5.15 | .045 | .007 |
Menu invites you to ask staff about allergens | 4.55 (0.79) | 4.67 (0.67) | 4.33 (0.87) | 2, 218 | 3.53 | .031 | .031 |
Sign invites you to ask staff about allergens | 4.59 (0.78) | 4.60 (0.81) | 4.29 (0.94) | 2, 217 | 3.83 | .034 | .023 |