Table 3

Rate ratios (RR) and their 95% CI from univariate and multivariate regression models modelling the rate of slipping with within-restaurant area-level perception of slipperiness

UnivariateMultivariateSensitivity analysis
RR95% CIRR95% CIRR95% CI
Mean area-level perception of slipperiness (1 point)*3.132.54 to 3.862.922.41 to 3.543.883.21 to 4.69
Mean coefficient of friction (0.1)*0.750.60 to 0.940.750.61 to 0.92
Slip-resistant shoes
 Yes*0.510.35 to 0.750.490.34 to 0.72
 No11
 Age (10 years)*0.710.59 to 0.850.700.58 to 0.84
Body mass index (5 units)0.990.86 to 1.140.950.82 to 1.10
Gender
 Men1.060.74 to 1.521.150.80 to 1.64
 Women11
Job tenure (12 months)0.960.91 to 1.020.960.91 to 1.02
Education
 Never attended0.180.02 to 1.520.200.03 to 1.54
 Grades 1–111.000.67 to 1.501.010.67 to 1.53
 High school grad/GED0.920.61 to 1.390.850.56 to 1.29
 Some college and above11
Language
 Portuguese0.400.07 to 2.420.460.07 to 3.09
 Spanish*0.270.10 to 0.720.250.09 to 0.68
 English11
Chain
 Chain 10.730.42 to 1.270.780.44 to 1.36
 Chain 2*0.670.45 to 0.980.670.46 to 1.00
 Chain 311
  • Note: Limited-service restaurant workers, 2007–2008.

  • *Significant at α level of 0.05.