Table 10 Study 4: Differences between the different methods of presentation of the measures
From: The development and validation of measures to assess cooking skills and food skills
| Â | Range | F (df) | Significance | Non-Home Ec Students (P/P, NÂ =Â 38) | Home Ec Students (P/P, NÂ =Â 39) | Random Selection from IOI (CAPI, NÂ =Â 38) |
|---|---|---|---|---|---|---|
| Â | Â | Â | P | M (SD) | M (SD) | M (SD) |
Cooking skills Confidence | 0–98 | 28.63 (2112) | .000 | 63.66 (16.93)a | 79.67 (10.42)b | 45.29 (28.38)c |
| Â | Â | Â | Â | NÂ =Â 37 | NÂ =Â 37 | NÂ =Â 38 |
Food skills Confidence | 0–134 | 52.50 (2109) | .000 | 77.60 (28.10)a | 106.16 (17.82)b | 39.74 (35.52)c |