Table 1. Nutritional Knowledge of the Households according to Socioeconomic Status: The NUTRI-KAP Survey .
| Nutritional knowledge | SES | Total | p | |||
| Good | Moderate | Weak | ||||
| Knowledge about the reason for eating food | ||||||
| Growing up | 29.4 (27.7,31.2) |
22.7 (21.2,24.3) |
20.1 (18.5,21.7) |
24.1 (23,25.2) |
<0.001 | |
| Acquiring energy |
51.6 (49.6,53.6) |
42.8 (40.9,44.6) |
39.9 (37.9,41.9) |
44.8 (43.4,46.1) |
<0.001 | |
| Being healthy and preventing disease |
60.2 (58.3,62.1) |
56.3 (54.5,58.1) |
47.6 (45.5,49.7) |
54.7 (53.5,56) |
<0.001 | |
| Knowledge about Identification of Food Group | ||||||
| Grain, bread and pasta |
69 (67.2,70.8) |
58.8 (56.9,60.6) |
53.7 (51.6,55.8) |
60.5 (59.2,61.8) |
<0.001 | |
| Meat, legumes and egg |
80.7 (79.2,82.2) |
70.7 (69,72.4) |
57.6 (55.6,59.7) |
69.7 (68.5,71) |
<0.001 | |
| Dairy group |
65.6 (63.7,67.4) |
54.1 (52.29,55.99) |
37.6 (35.8,39.5) |
52.5 (51.2,53.7) |
<0.001 | |
| Fruits |
55.2 (53.2,57.1) |
41.2 (39.4,43) |
28.4 (26.7,30.2) |
41.6 (40.3,42.9) |
<0.001 | |
| Vegetables |
62.7 (60.8,64.5) |
49.9 (48,51.7) |
35.4 (33.5,37.4) |
49.4 (48,50.7) |
<0.001 | |
| Butter and cream belong to fat group |
36.3 (34.3,38.3) |
26.5 (24.7,28.4) |
25.7 (23.9,27.7) |
29.5 (28.2,30.9) |
<0.001 | |
| Knowledge about the Role of Main Food Group | ||||||
| Acquiring energy from grain group |
39.8 (37.9,41.7) |
31.7 (30,33.5) |
30.8 (29,32.7) |
34.1 (32.9,35.4) |
<0.001 | |
| Acquiring protein from meat, legumes and egg to grow |
58.7 (56.8,60.5) |
39.5 (37.7,41.3) |
24.5 (22.9,26.3) |
40.9 (39.6,42.2) |
<0.001 | |
| Consuming dairy group to grow and strengthen teeth and bones |
84.4 (82.9,85.8) |
73.1 (71.5,74.7) |
61.6 (59.6,63.6) |
73.1 (71.9,74.3) |
<0.001 | |
|
Consuming Fruit Because of 926 |
Acquiring any kinds of vitamins |
76.01 (74.3,77.7) |
62.3 (60.5,64.1) |
47.2 (45.1,49.8) |
61.9 (60.5,63.2) |
<0.001 |
| Acquiring minerals |
22.2 (20.5,24) |
13.5 (12.2,14.9) |
7 (6.1,8) |
14.2 (13.3,15.2) |
<0.001 | |
| Acquiring dietary fiber |
15.7 (14.4,17) |
6.2 (5.5,7) |
3.9 (3.3,4.5) |
8.6 (7.1,9.2) |
<0.001 | |
|
vegetables |
Acquiring any kinds of vitamins |
67.8 (66,69.6) |
54.2 (52.3,56.1) |
42.9 (40.9,44.9) |
54.1 (53.6,56.3) |
<0.001 |
| Acquiring minerals |
30.3 (28.4,32.2) |
22.4 (20.8,24.1) |
11.1 (10.9,13.1) |
21.6 (20.5,22.7) |
<0.001 | |
| Acquiring dietary fiber |
24.8 (23.2,26.6) |
13.8 (12.6,15) |
7.6 (6.8,8.6) |
15.4 (14.5,16.4) |
<0.001 | |
| Knowledge about Other Sources of Protein Except Meat | ||||||
| Soy |
51.4 (49.4,53.4) |
39.6 (37.8,41.5) |
29.3 (27.4,31.3) |
40.1 (38.8,41.5) |
<0.001 | |
| Legumes |
54.5 (52.6,56.4) |
44.6 (42.8,46.5) |
37.3 (35.3,39.22) |
45.5 (44.2,46.8) |
<0.001 | |
| Egg |
35.8 (34,37.7) |
29.9 (28.2,31.7) |
22.6 (21,24.3) |
29.5 (28.3,30.7) |
<0.001 | |
| Dairy group |
22.8 (21.8,24.5) |
17.5 (16,19) |
16.8 (15.4,18.3) |
19.02 (18,20.1) |
<0.001 | |
| Knowledge about Dietary Fiber | ||||||
| Concept of fiber |
20.7 (19.2,22.3) |
6.8 (6.1,7.6) |
2.8 (2.3,3.3) |
10.1 (9.4,10.9) |
<0.001 | |
|
The role of fiber |
Preventing cancer |
29.8 (26.3,33.6) |
26.1 (20.6,32.4) |
12 (6.4,21.1) |
27.6 (24.6,30.7) |
<0.001 |
| Preventing disease |
26.8 (23.2,30.6) |
30.2 (24.5,36.7) |
15.6 (9.6,24.4) |
26.6 (23.6,29.8) |
0.03 | |
| Help with bowel movement |
70.6 (67,74) |
59.7 (53.3,65.8) |
47.9 (38.2,57.8) |
66.3 (63.2,69.3) |
<0.001 | |
| Preventing obesity and overweight |
28.9 (25.5,32.6) |
30.4 (24.6,36.9) |
16.5 (10,25.9) |
28.2 (25.3,31.2) |
0.04 | |
*(%(95% CI)), p<0.05, SES; Socioeconomic Status