Journal of Allergy / 2017 / Article / Tab 5

Research Article

Exploring the Concern about Food Allergies among Secondary School and University Students in Ontario, Canada: A Descriptive Analysis

Table 5

Factors associated with stated concern about food allergies (1-strongly disagree to 5-strongly agree) among students aged 19–23 years old, circa February 2015 (final multivariable regression model; ); 95% confidence intervals (CIs) that do not contain the value “1” are shown in bold.

Coefficient95% CI

Intercept3.492.06, 4.92
Gender (referent: male)0.280.01, 0.55
Self-described cooking ability (referent: “Don’t know how to cook”)
  “Can only cook when the instructions are on the box”−0.92−2.51, 0.66
  “Can do the basics from scratch (like boil an egg)…”−1.58−3.11, −0.05
  “Can prepare simple meals if they have a recipe to follow”−1.25−2.67, 0.18
  “Can cook almost anything”−1.46−2.89, −0.03
Works or volunteers in a restaurant or other food service location−0.72−1.71, 0.27
Handles food for the public in any of the above settings0.56−0.39, 1.52
Had previously taken a food preparation course−0.03−0.29, 0.23