Table 4.
Total cooking skill, food skill confidence scores, 35 nutrition knowledge and FAVVA intake by professional group
| Health professional (n = 224) | Education professional (n = 53) | Total (n = 277) | ||||
|---|---|---|---|---|---|---|
| Mean | SD | Mean | SD | Mean | SD | |
| Total cooking skill confidence score (14 items) | 72.6 | 17.9 | 74.7 | 15.3 | 73.0 | 17.5 |
| Total food skill confidence score (19 items) | 97.1 | 22.1 | 99.4 | 20.2 | 97.6 | 21.7 |
| Nutrition knowledge (PKB‐7 score, 7 items) | 3.8 | 1.4 | 3.4 | 1.5 | 3.7 | 1.4 |
| FAVVA score (190 items)* | 94.6 | 29.3 | 112.9 | 24.3 | 98.1 | 29.3 |
Note: A higher score indicates higher confidence across all cooking and food skill items.
*
p < 0.001 between health professional and education professionals.
Abbreviation: FAVVA, fruit and vegetable intake; PKB‐7, Practical Knowledge about Balanced meals (a seven‐item tool).