Table 5.

Factors associated with food habits in rural population.

		Family size			Mother's education level			Father's education level			Socio–economic status
		OR	95% CI	p-value	OR	95% CI	p-value	OR	95% CI	p-value	OR	95% CI	p-value
	OR	95% CI	p-value	OR	95% CI	p-value	OR	95% CI	p-value	OR	95% CI	p-value
Consumed bread	Traditional flat breads	Ref.	–	–	Ref.	–	–	Ref.	–	–	Ref.	–	–
	Home–made	1.01	0.95–1.05	0.916	0.83	0.77–0.88	0.001*	0.82	0.77–0.88	0.001*	0.88	0.72–1.01	0.058
Milk and dairy	Low fat	Ref.	–	–	Ref.	–	–	Ref.	–	–	Ref.	–	–
	High fat	1.07	1.02–1.12	0.005*	1.00	0.94–1.06	0.998	0.94	0.87–1.02	0.057	0.94	0.82–1.07	0.367
Methods of food preparation	Not fried	Ref.	–	–	Ref.	–	–	Ref.	–	–	Ref.	–	–
	Fried	1.14	1.09–1.20	0.001*	1.02	0.96–1.09	0.487	1.04	0.97–1.11	0.283	0.80	0.70–0.91	0.001*
Iodized salt	No	Ref.	–	–	Ref.	–	–	Ref.	–	–	Ref.	–	–
	Yes	0.94	0.82–1.08	0.427	1.39	1.11–1.75	0.004*	1.56	1.23–1.98	0.001*	1.35	0.89–2.05	0.150
Salt storage method	Undesirable	Ref.	–	–	Ref.	–	–	Ref.	–	–	Ref.	–	–
	Optimal	0.95	0.91–1.01	0.113	1.12	1.03–1.19	0.006*	1.06	0.99–1.15	0.083	1.01	0.87–1.17	0.916
Adding salt at the table	No	Ref.	–	–	Ref.	–	–	Ref.	–	–	Ref.	–	–
	Yes	1.05	1.01–1.11	0.034*	0.90	0.84–0.96	0.003*	0.89	0.84–0.96	0.003*	1.02	0.88–1.17	0.824
Add salt before tasting food	No	Ref.	–	–	Ref.	–	–	Ref.	–	–	Ref.	–	–
	Yes	1.07	1.01–1.15	0.033*	0.95	0.86–1.04	0.264	0.93	0.85–1.02	0.146	1.13	0.93–1.36	0.208
Eating out	No	Ref.	–	–	Ref.	–	–	Ref.	–	–	Ref.	–	–
	Yes	1.11	1.05–1.17	0.001*	1.41	1.31–1.51	0.001*	1.31	1.22–1.41	0.001*	1.76	1.51–2.04	0.001*
Fast food usage	No	Ref.	–	–	Ref.	–	–	Ref.	–	–	Ref.	–	–
	Yes	1.20	1.13–1.28	0.001*	1.26	1.15–1.37	0.001*	1.19	1.08–1.31	0.001*	1.44	1.19–1.73	0.001*

^*Significant at 0.05 level; CI confidence interval.