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.
Coefficient
95% CI
Intercept
3.49
2.06, 4.92
Gender (referent: male)
0.28
0.01, 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 settings
