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

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

VariableSub variableaGroupMDb ± SDBootstrapc
BiasP-Value95% Confidence Interval
LowerUpper
KnowledgeKey 1Experimental1.05 ± 1.75−.01.001.611.49
Control−.42 ± 1.38−.002.048−.85−.06
Key 2Experimental.76 ± 1.45.002.001.401.15
Control−.08 ± 1.3.007.654−.42.28
Key 3Experimental1.15 ± 1.63.00.001.761.59
Control.68 ± 0.86−.005.001.42.92
Key 4Experimental.25 ± 1.58.016.247−.15.66
Control−.26 ± 1.08−.003.091−.56.02
Key 5Experimental2.37 ± 2.65.003.0011.713.08
Control.32 ± 1.62−.009.155−.15.70
AttitudeKey 1Experimental1.38 ± 1.93−.005.001.911.91
Control.24 ± 1.43−.004.263−.15.64
Key 2Experimental.38 ± 1.2.002.016.10.72
Control−.40 ± 1.06−.003.016−.70−.14
Key 3Experimental.28 ± 0.9.002.029.06.52
Control.00 ± 0.63.0001.000−.18.18
Key 4Experimental.54 ± 1.3.002.008.23.89
Control.04 ± 0.83.001.738−.17.28
Key 5Experimental3.42 ± 2.21−.001.0012.864.05
Control.30 ± 1.74−.008.230−.16.77
BehaviorKey 1Experimental1.94 ± 5.73.03.019.553.60
Control1.08 ± 3.99.013.092.142.36
Key 2Experimental1.86 ± 3.52.006.0021.062.81
Control1.38 ± 2.96.021.017.662.25
Key 3Experimental1.81 ± 2.34.01405.0011.254242.50847
Control1.36 ± 2.36.016.002.762.01
Key 4Experimental2.44 ± 2.65.007.0011.763.15
Control.98 ± 2.26.006.010.401.67
Key 5Experimental2.83 ± 6.45.03.0081.334.61
Control1.64 ± 5.1.01.081.403.23
  1. 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