Figure 3
From: Development of a food allergy education resource for primary care physicians
A) Change in comfort levels in food allergy management after participation in teaching module. Participants (n = 26) rated on a 5-point Likert scale (from "strongly disagree" to "strongly agree") whether their comfort level improved in performing the listed components of food allergy management. B) Evaluation of educational aspects of teaching module. Participants (n = 26) rated on a 5-point Likert scale (from "strongly disagree" to "strongly agree") whether the teaching module successfully met the listed educational goals.