Table 3.
Gluten management in the control and intervention groups at the beginning and the end of this study.
| Control (n = 10) | Intervention (n = 8) | ||||||
|---|---|---|---|---|---|---|---|
| Criterium | Bas % (n) |
End % (n) |
p 3 | Bas % (n) |
End % (n) |
p 3 | P 2,3 |
| 1. Suppliers guarantee non-gluten | 90 (9) | 90 (9) | 1.0 | 50 (4) | 37.5 (3) | 0.564 | 0.696 |
| 2. Store gluten-free products separately | 100 (10) | 90 (9) | 0.317 | 62.5 (5) | 75 (6) | 0.564 | 0.515 |
| 3. Closed containers and content identified | 80 (8) | 100 (10) | 0.157 | 100 (8) | 100 (8) | 1 | 0.515 |
| 4. Flours and breadcrumbs properly kept | 70 (7) | 100 (10) | 0.083 | 75 (6) | 87.5 (7) | 0.317 | 0.573 |
| 5. Use different kitchen tools | 100 (10) | 100 (10) | 1 | 100 (10) | 87.5 (7) | 0.317 | 0.696 |
| 6. Special equipment for gluten-free food preparation | 40 (4) | 40 (4) | 1 | 37.5 (3) | 50 (4) | 0.564 | 0.696 |
| 7. Gluten-free plates prepared before other food | 70 (7) | 20 (2) | 0.059 | 87.5 (7) | 50 (4) | 0.083 | 0.573 |
| 8. Differential area within the kitchen for gluten-free food | 70 (7) | 60 (6) | 0.655 | 50 (4) | 62.5 (5) | 0.564 | 0.573 |
| 9. Cleaning before starting to work | 100 (10) | 100 (10) | 1 | 100 (8) | 100 (8) | 1 | 1 |
| 10. Cleaning hands before preparation | 100 (10) | 100 (10) | 1 | 100 (8) | 100 (8) | 1 | 1 |
| 11. Provision of a clean apron | 60 (6) | 90 (9) | 0.083 | 37.5 (3) | 87.5 (7) | 0.046 | 0.515 |
| 12. Closed salt shakers and spice boxes, or a separate teaspoon to pick up the salt | 40 (4) | 70 (7) | 0.083 | 25 (2) | 87.5 (7) | 0.059 | 0.203 |
| 13. Not using kitchen cloths and wooden tools | 40 (4) | 60 (6) | 0.157 | 25 (2) | 87.5 (7) | 0.025 | 0.146 |
| 14. Not reusing oil, cooking water, or broths | 100 (10) | 100 (10) | 1 | 75 (6) | 100 (8) | 0.157 | 0.408 |
| 15. Identification of dishes with gluten-free food | 70 (7) | 40 (4) | 0.257 | 62.5 (5) | 62.5 (5) | 1 | 0.515 |
| 16. Re-preparing gluten-free dishes if a potential contamination occurs | 100 (10) | 100 (10) | 1 | 100 (8) | 100 (8) | 1 | 1 |
| 17. Oil, vinegar, sauces, and baskets for exclusive use | 10 (1) | 50 (5) | 0.046 | 25 (2) | 75 (6) | 0.046 | 0.762 |
| 18. Cleaning waiter’s hands before serving gluten-free dishes | 100 (10) | 100 (10) | 1 | 100 (8) | 100 (8) | 1 | 1 |
| Average of all SMAP criteria (mean ± SD) 1 | 13.4 ± 1.78 | 14.0 ± 2.11 | 0.434 | 12.1 ± 2.23 | 14.2 ± 1.58 | 0.021 | 0.163 |
Bas: Baseline. 1 According to the criteria of the Catalan Parents Association for the Malabsorptive Syndrome (SMAP, Sindrome Malabsortivo Asociación de Padres, (https://www.celiacscatalunya.org/ca/index.php), accessed on 17 November 2023). 2 p for inter-treatment. 3 Wilcoxon tests and Mann–Whitney tests for intra- and inter-group comparisons, respectively. Student’s t-test for related and unrelated samples.