. 2013 Aug 12;8(8):e70654. doi: 10.1371/journal.pone.0070654

Table 5. FHFS behaviors.

	Baseline			1^st evaluation			2^nd evaluation		Baseline to 1^st evaluation				1^st evaluation to 2^nd evaluation
	n/N	(%)		n/N		(%)	n/N	(%)	Absolute change%	P value^* ¹	Adjusted P value^* ²		Absolute change%			P value^* ¹	Adjusted P value^* ²
Caregivers' food hygiene behaviors
Handwashing with soap at food eating and handling-related points
Before eating
34/125		(27.2)		33/132		(25.0)	93/184	(50.5)	−2.2	0.688	0.762		25.5			P<0.001	P<0.001
Before feeding
26/125		(20.8)		27/132		(20.5)	84/184	(45.7)	−0.3	0.945	0.718		25.2			P<0.001	P<0.001
Before food preparation
24/112		(19.2)		25/132		(18.9)	67/184	(36.4)	−0.3	0.958	0.131		17.5			0.001	0.001
After handling raw food
10/124		(8.1)		12/132		(9.1)	39/185	(21.1)	1.0	0.770	0.632		12.0			0.004	0.005
Handwashing with soap at sanitation-related points
After using the toilet
27/123		(22.0)		44/132		(33.3)	99/184	(53.8)	11.3	0.043	0.001		20.5			P<0.001	0.002
After cleaning child's bottom
21/124		(16.9)		24/132		(18.2)	42/185	(22.7)	1.3	0.793	0.536		4.5			0.328	0.290
After handling garbage
13/124		(10.5)		16/132		(12.1)	13/184	(7.1)	1.6	0.680	0.532		−5.0			0.125	0.015
When hands look dirty
15/122		(12.3)		22/132		(16.7)	70/184	(38.0)	4.4	0.324	0.552		21.3			P<0.001	P<0.001
Children's food hygiene behaviors
Handwashing with soap before eating
40/119		(33.6)		44/132		(33.3)	90/185	(48.6)	−0.3	0.963	0.881		15.3			0.007	0.020
Handwashing with soap after toilet use
47/112		(42.0)		51/123		(41.5)	102/184	(55.4)	−0.5	0.938	0.984		13.9			0.016	0.037
Caregivers' food safety behaviors
Cross-contamination
Using separate utensils (cutting board and knife) for raw food and cooked food
77/125		(61.6)	110/132		(83.3)		152/185	(82.2)	21.7	<0.001		<0.001		−1.1	0.786		0.682
Washing child's utensils (cup, bowl and spoon) with soap
109/124		(87.9)	128/132		(97.0)		181/185	(97.8)	9.1	0.006		0.008		0.8	0.627		0.718
Food preparation on tables
87/125		(69.6)	86/132		(65.2)		141/185	(76.2)	−4.4	0.447		0.618		11.0	0.031		0.096
Food at safe temperature
Good cooked food storage behavior (food for child in summer, more than 2 hours)
88/125		(70.4)	107/132		(81.1)		162/185	(87.6)	10.7	0.046		0.125		6.5	0.111		0.317
Good cooked food storage behavior (food for child in summer, less than 2 hours) ^* ³
79/125		(63.2)	130/132		(98.5)		185/185	(100.0)	35.3	<0.001		<0.001		1.5	0.093		0.999
Good raw food storage behavior (food for child in summer) ^* ⁴
125/125		(100.0)	129/130		(99.2)		183/183	(100.0)	−0.8	0.326		0.999		0.8	0.235		1.000
Adequate cooking
Reheat leftovers of whole family before eating (food for whole family) ^* ⁵
––		––	121/128		(94.5)		179/182	(98.4)		–––		–––		3.9	0.061		0.068
FHFS score (out of 14 items)
N		Mean (SD)	N		Mean (SD)		N	Mean (SD)
107		4.96 (2.9)	123		5.50 (2.3)		183	7.23 (2.4)		0.129^* ⁶		0.047^* ⁷			<0.001^* ⁶		<0.001^* ⁷

1: Chi-square test or Fisher's exact test.

2: Logistic regression analysis.

3: Excluded from the FHFS score because none of the caregivers reported wrong cooked food storage behavior at the 2nd evaluation.

4: Excluded from the FHFS score because none of the caregivers reported wrong raw food storage at baseline and at the 2nd evaluation.

5: Excluded from the FHFS score because we did not measure this indicator in the baseline survey.

6: Independent-sample t-test.

7: Hierarchical multiple regression analysis.

Adjusted for caregiver type, age, occupation, and education level; number of people in household; refrigerator possession; number of children under five years; child's birth order, age, and sex; WTF water access level; and main water source for drinking, cooking, food preparation, and laundry and bathing.