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Table 2 Comparison between subgroups with respect to SPFL and HPL levels

From: Food and health promotion literacy among employees with a low and medium level of education in the Netherlands

 

Total

             
  

Gender (n = 221)

 

Age (n = 216)

 

Education (n = 222)

 

BMI (n = 211)

  

Men

Women

 

<  40 years

≥ 40 years

 

Low

Medium

 

Healthy

Overweight

Obese

 

1. SPFL

 M

3.37

3.26

3.57

 

3.25

3.47

 

3.37

3.38

 

3.36

3.34

3.46

 

 SD

.47

.42

.49

 

.50

.43

 

.46

.48

 

.48

.45

.51

 

 P-value

   

<.001

  

.001

  

.885

   

.484

1a. Examining Food Labels

 M

2.27

2.16

2.45

 

2.19

2.34

 

2.20

2.33

 

2.17

2.33

2.55

 

 SD

1.19

1.11

1.30

 

1.18

1.20

 

1.15

1.23

 

1.19

1.15

1.25

 

 P-value

   

.081

  

.364

  

.423

   

.239

1b. Food Preparation Skills

 M

3.70

3.57

3.91

 

3.61

3.80

 

3.60

3.78

 

3.82

3.57

3.65

 

 SD

.80

.83

.69

 

.86

.71

 

.73

.84

 

.77

.81

.81

 

 P-value

   

.002

  

.082

  

.094

   

.112

1c. Healthy Food Stockpiling

 M

2.97

2.85

3.21

 

2.80

3.11

 

2.94

3.00

 

2.90

2.98

3.19

 

 SD

1.11

1.06

1.13

 

1.14

1.07

 

1.03

1.18

 

1.18

1.02

1.15

 

 P-value

   

.018

  

.051

  

.688

   

.417

1d. Daily Food Planning

 M

3.01

2.89

3.23

 

2.80

3.16

 

3.06

2.96

 

2.89

3.15

3.09

 

 SD

1.10

1.06

1.12

 

1.19

1.02

 

1.05

1.14

 

1.14

1.00

1.10

 

 P-value

   

.024

  

.018

  

.519

   

.272

1e. Healthy Budgeting

 M

3.96

3.85

4.14

 

3.85

4.04

 

3.93

3.98

 

3.94

3.92

4.12

 

 SD

.77

.83

.61

 

.82

.73

 

.81

.73

 

.72

.76

.90

 

 P-value

   

.005

  

.077

  

.677

   

.396

1 f. Social and Conscious Eating

 M

3.85

3.72

4.04

 

3.54

4.03

 

3.88

3.82

 

3.70

3.93

4.02

 

 SD

.82

.85

.73

 

.87

.72

 

.83

.81

 

.91

.69

.85

 

 P-value

   

.005

  

<.001

  

.589

   

.077

1 g. Resilience and Resistance

 M

3.60

3.52

3.72

 

3.43

3.70

 

3.64

3.56

 

3.60

3.59

3.58

 

 SD

.61

.58

.65

 

.65

.57

 

.62

.60

 

.68

.57

.55

 

 P-value

   

.018

  

.002

  

.370

   

.985

1 h. Healthy Snack Styles

 M

3.14

3.04

3.33

 

3.16

3.16

 

3.11

3.18

 

3.14

3.06

3.24

 

 SD

.83

.85

.77

 

.81

.86

 

.83

.84

 

.85

.79

.87

 

 P-value

   

.013

  

.977

  

.545

   

.512

2. HPL

 M

3.11

3.08

3.15

 

3.02

3.17

 

3.12

3.10

 

3.14

3.06

3.19

 

 SD

.40

.41

.38

 

.42

.38

 

.38

.42

 

.37

.48

.33

 

 P-value

   

.182

  

.010

  

.693

   

.237

2a. Health Promotion

 M

3.10

3.10

3.10

 

3.05

3.14

 

3.08

3.13

 

3.16

3.07

3.08

 

 SD

.44

.44

.44

 

.50

.40

 

.42

.46

 

.42

.50

.41

 

 P-value

   

.893

  

.183

  

.456

   

.427

2b. Disease Prevention

 M

3.12

3.07

3.20

 

3.01

3.19

 

3.16

3.08

 

3.12

3.05

3.29

 

 SD

.43

.45

.39

 

.43

.42

 

.42

.44

 

.38

.51

.35

 

 P-value

   

.021

  

.002

  

.180

   

.022

  1. P-value is significant at the 0.05 level (2-tailed)
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