Table 1 Characteristics of the study population
From: Knowledge of fermentation and health benefits among general population in North-eastern Slovenia
Characteristics | N = 349 | % |
|---|---|---|
Gender | ||
Male | 56 | 16.0 |
Female | 293 | 84.0 |
Age | ||
≤ 20 | 89 | 25.5 |
21—30 | 137 | 39.3 |
31—40 | 35 | 10.0 |
41—50 | 41 | 11.7 |
≥ 51 | 47 | 13.5 |
Education | ||
Primary school | 60 | 17.2 |
High school | 101 | 28.9 |
Vocational school | 34 | 9.7 |
University | 90 | 25.8 |
Master’s degree or higher | 64 | 18.3 |
Marital status | ||
Married or civil union | 122 | 35.2 |
Single | 226 | 64.8 |
Monthly income (EUR) | ||
≤ 840 | 173 | 49.6 |
841 – 1.260 | 45 | 12.9 |
1.261 – 1.680 | 49 | 14.0 |
1.681 – 2.380 | 48 | 13.8 |
≥ 2.380 | 34 | 9.7 |
Place of residence | ||
Urban | 131 | 37.5 |
Rural | 218 | 62.5 |
Employment status | ||
High school pupil | 64 | 18.3 |
Student | 109 | 31.2 |
Employed | 132 | 37.8 |
Unemployed | 17 | 4.9 |
Retired | 27 | 7.7 |
Chronic disease | ||
No | 300 | 86.0 |
Yes | 49 | 14.0 |
Scientific knowledge of fermentation | ||
Yes | 59 | 16.9 |
No | 290 | 83.1 |
Preparing fermented foods at home | ||
Yes | 104 | 29.8 |
No | 245 | 70.2 |