Effectiveness of a health intervention based on WHO food safety manual in Iran

BMC Public Health

Table 3 Comparison of mean score variables based on WHO food safety 5-keys before and after intervention in experiment and control groups

*Variable*	Sub variable^a	Group	MD^b ± SD	Bootstrap^c
				Bias	P-Value	95% Confidence Interval
				Bias	P-Value	Lower	Upper
Knowledge	Key 1	Experimental	1.05 ± 1.75	−.01	.001	.61	1.49
	Key 1	Control	−.42 ± 1.38	−.002	.048	−.85	−.06
	Key 2	Experimental	.76 ± 1.45	.002	.001	.40	1.15
	Key 2	Control	−.08 ± 1.3	.007	.654	−.42	.28
	Key 3	Experimental	1.15 ± 1.63	.00	.001	.76	1.59
	Key 3	Control	.68 ± 0.86	−.005	.001	.42	.92
	Key 4	Experimental	.25 ± 1.58	.016	.247	−.15	.66
	Key 4	Control	−.26 ± 1.08	−.003	.091	−.56	.02
	Key 5	Experimental	2.37 ± 2.65	.003	.001	1.71	3.08
	Key 5	Control	.32 ± 1.62	−.009	.155	−.15	.70
Attitude	Key 1	Experimental	1.38 ± 1.93	−.005	.001	.91	1.91
	Key 1	Control	.24 ± 1.43	−.004	.263	−.15	.64
	Key 2	Experimental	.38 ± 1.2	.002	.016	.10	.72
	Key 2	Control	−.40 ± 1.06	−.003	.016	−.70	−.14
	Key 3	Experimental	.28 ± 0.9	.002	.029	.06	.52
	Key 3	Control	.00 ± 0.63	.000	1.000	−.18	.18
	Key 4	Experimental	.54 ± 1.3	.002	.008	.23	.89
	Key 4	Control	.04 ± 0.83	.001	.738	−.17	.28
	Key 5	Experimental	3.42 ± 2.21	−.001	.001	2.86	4.05
	Key 5	Control	.30 ± 1.74	−.008	.230	−.16	.77
Behavior	Key 1	Experimental	1.94 ± 5.73	.03	.019	.55	3.60
	Key 1	Control	1.08 ± 3.99	.013	.092	.14	2.36
	Key 2	Experimental	1.86 ± 3.52	.006	.002	1.06	2.81
	Key 2	Control	1.38 ± 2.96	.021	.017	.66	2.25
	Key 3	Experimental	1.81 ± 2.34	.01405	.001	1.25424	2.50847
	Key 3	Control	1.36 ± 2.36	.016	.002	.76	2.01
	Key 4	Experimental	2.44 ± 2.65	.007	.001	1.76	3.15
	Key 4	Control	.98 ± 2.26	.006	.010	.40	1.67
	Key 5	Experimental	2.83 ± 6.45	.03	.008	1.33	4.61
	Key 5	Control	1.64 ± 5.1	.01	.081	.40	3.23

^aK1: keep clean, K2; Separate raw and cooked K3: Cook thoroughly, K4: Keep food at safe temperatures, K5: Use safe water and raw materials, ^bMean score difference, ^cunless otherwise noted, bootstrap results are based on 1000 bootstrap samples

ISSN: 1471-2458