Table 7.
Association between behavioral factors and socio-economic levels of children’s families
| Parents’ overall educational level | Father’s occupational level | |||||
|---|---|---|---|---|---|---|
| ≥26 years of schooling | <26 years of schooling | P-valuea | I or II | III or IV | P-valuea | |
| Mother smoker (%) | 16.2 | 27.5 | <0.001 | 16.0 | 24.5 | <0.001 |
| Father smoker (%) | 21.9 | 43.7 | <0.001 | 19.5 | 40.9 | <0.001 |
| Presence of smokers inside the dwelling (%) | 10.8 | 20.7 | <0.001 | 9.8 | 19.3 | <0.001 |
| Staying in closed rooms with smokers (%) | 2.51 | 5.04 | 0.003 | 2.36 | 4.50 | 0.006 |
| Obese children (%) | 14.4 | 18.5 | 0.017 | 13.9 | 18.0 | 0.009 |
| Frequent presence of the child in the kitchen during preparation of food (%) | 14.5 | 19.0 | 0.0105 | 13.5 | 19.4 | <0.001 |
| Residence in areas with heavy traffic (%) | 36.3 | 38.5 | 0.338 | 34.5 | 40.7 | 0.003 |
| Sport (≥3 times/week) (%) | 50.0 | 35.9 | <0.001 | 49.2 | 41.4 | <0.001 |
| Outdoor sports (%) | 35.0 | 25.5 | <0.001 | 34.8 | 28.7 | 0.003 |
| Swimming (indoor) (%) | 6.42 | 7.15 | 0.594 | 5.76 | 8.00 | 0.044 |
| Outdoor play (>1 h/day) (%) | 48.7 | 59.7 | <0.0001 | 48.1 | 57.4 | <0.001 |
| Consumptionb barbecued foods (%) | 32.8 | 39.3 | 0.005 | 30.8 | 40.5 | <0.001 |
| Consumptionb of foods cooked on the griddle (%) | 60.7 | 62.4 | 0.482 | 60.4 | 62.2 | 0.407 |
| Consumptionb of fried foods (%) | 77.4 | 77.5 | 0.998 | 75.8 | 80.0 | 0.021 |
| Consumptionb of toasted bread (%) | 53.4 | 46.3 | 0.003 | 54.0 | 47.5 | 0.003 |
| Consumptionb of smoked foods (%) | 17.2 | 15.3 | 0.320 | 16.5 | 17.0 | 0.766 |
| Consumptionb of pizza cooked in a wood oven (%) | 65.1 | 61.8 | 0.149 | 65.4 | 62.4 | 0.151 |
asignificance level by chi-squared test
bin the month before the survey