Table 1.
Cook and service characteristics for those in the intervention and control group
| Demographics | Intervention (n = 38) | Control (n = 39) | p value |
|---|---|---|---|
| Cooks’ characteristics | |||
| Cooks age (years) mean (sd) | 47.4 (10.3) | 68.9 (15.3) | 0.3919 |
| Time as service cook (years) mean (sd) | 10.1 (7.1) | 7.2 (5.5) | 0.0534 |
| Sex n (%F) | 37 (97) | 38 (97) | 0.985 |
| Qualifications in nutrition | |||
| TAFE course n (%) | 14 (36.8) | 10 (25.6) | 0.289 |
| Registered training course n (%) | 13 (34.2) | 15 (38.5) | 0.698 |
| Commercial cooking qualifications n (%) | 5 (13.2) | 8 (23.1) | 0.259 |
| Service characteristics | |||
| Service sociodemographic | |||
| High SES n (%) | 20 (51) | 23 (61.5) | 0.361 |
| Number of children catered for n (sd) | 40.8 (17.3) | 60.1 (13.6) | 0.2582 |