Table 6.
One-way analysis of variance (ANOVA) of the relationship between food literacy dimensions and the type of course frequented.
| Food Literacy | Type of Course 1 | ANOVA 2 | ||||
|---|---|---|---|---|---|---|
| CTESP (N = 19) |
License (N = 693) |
Master (N = 161) |
Other (N = 51) |
|||
| M ± SD | M ± SD | M ± SD | M ± SD | F | p | |
|
Dimension 1 Literacy about food nutritional value and composition |
77.6 ± 15.6 | 80.7 ± 14.6 | 79.7 ± 16.2 | 79.2 ± 13.4 | 0.560 | 0.642 |
|
Dimension 2 Literacy about labelling and food choice |
73.9 ± 18.3 | 78.0 ± 16.1 | 78.0 ± 17.8 | 78.0 ± 15.7 | 0.379 | 0.755 |
|
Dimension 3 Literacy about healthy eating practices |
77.3 ± 16.3 | 82.2 ± 13.4 | 80.5 ± 15.4 | 81.9 ± 13.3 | 1.296 | 0.275 |
|
Global
Food literacy |
7 7.3 ± 16.3 | 81.2 ± 13.2 | 80.3 ± 15.4 | 80.9 ± 12.7 | 0.702 | 0.551 |
1 CTESP = Higher Technical Professional Course; M = Mean value, SD = Standard deviation. 2 F = test statistic, p = significance (p < 0.05).