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Table 3 Demographic characteristics of study population

From: Knowledge, attitudes and practices of Iranian people about food safety and hygiene during covid-19 pandemic

Variables Frequency (Percent)
Sex Male 261 (36.7%)
Female 451 (63.3%)
Status Single 179 (25.1%)
Married 533 (74.9%)
Education Lower than High school 29 (4.1%)
High school 55 (7.7%)
Technician/ Bachelor of Science/Art 290 (40.7%)
Master of Science/Art 228 (32%)
Ph.D 110 (15.4%)
Income (IRR)  < 10 m 92 (13.5%)
10–30 m 86 (12.6%)
30–70 m 196 (28.7%)
70–100 m 177 (25.9%)
 > 100 m 133 (19.4%)
Income evaluation Low 316 (44.4%)
Middle 331 (46.5%)
Good 65 (9.1%)
Corporation in shopping of food No 73 (10.3%)
Yes 639 (89.7%)
Corporation in cooking of food No 129 (18.1%)
Yes 583 (81.9%)
Gathering information regarding food safety Nothing 32 (4.5%)
Related to academic degree 186 (26.1%)
Related to job 107 (15%)
News 144 (20.2%)
Reliable References 243 (34.1%)
Chronic illness No 619 (86.9%)
Yes 93 (13.1%)