Exploring the Concern about Food Allergies among Secondary School and University Students in Ontario, Canada: A Descriptive Analysis
Table 3
Individual associations between student characteristics and stated concern about food allergies (1-strongly disagree to 5-strongly agree) among high school and university undergraduate participants (Ontario, Canada), circa February 2015 (each adjusting for survey source; ); 95% confidence intervals (CIs) that do not contain the value “1” are shown in bold.
Coefficient
95% CI
Age (in years)
−0.03
−0.06, 0.01
Gender (referent: male)
0.11
0.03, 0.20
Works or volunteers in
Restaurant/other food service location
0.03
−0.08, 0.14
Daycare
0.18
0.05, 0.31
Hospital
0.01
−0.23, 0.24
Retirement home/long-term care facility
−0.01
−0.20, 0.19
Handles food for the public in any of the above settings
0.12
0.01, 0.23
Had previously taken a food preparation course
0.17
0.08, 0.26
Self-described cooking ability (referent: “Don’t know how to cook”)
“Can only cook when the instructions are on the box”
−0.13
−0.37, 0.10
“Can do the basics from scratch (like boil an egg)…”
−0.18
−0.40, 0.04
“Can prepare simple meals if they have a recipe to follow”
