Table 6 Change of food intake
Control group (n = 8) | Intervention group (n = 8) | |||||
|---|---|---|---|---|---|---|
Baseline | After 4 weeks | Baseline | After 4 weeks | |||
Mean ± S.D. | Mean ± S.D. | p | Mean ± S.D. | Mean ± S.D | p | |
Cereals (g) | 459.1 ± 125.5 | 490.8 ± 190.9 | 0.735 | 456.9 ± 102.6 | 428.8 ± 129.7 | 0.310 |
Potatoes (g) | 53.2 ± 38.6 | 47.0 ± 23.2 | 0.600 | 52.3 ± 46.0 | 48.4 ± 16.3 | 0.600 |
Nuts and pulses (g) | 87.0 ± 57.8 | 72.1 ± 57.3 | 0.237 | 79.3 ± 34.8 | 73.4 ± 37.9 | 0.600 |
Total vegetables (g) | 246.0 ± 149.0 | 324.6 ± 121.3 | 0.012* | 280.7 ± 168.3 | 396.9 ± 121.5 | 0.012* |
Green and yellow vegetables (g) | 105.5 ± 71.8 | 177.8 ± 60.4 | 0.012* | 108.1 ± 78.5 | 225.2 ± 54.6 | 0.012* |
Other vegetables (g) | 140.6 ± 78.9 | 146.8 ± 74.8 | 0.484 | 172.6 ± 95.1 | 171.7 ± 68.9 | 0.674 |
Fruits (g) | 70.1 ± 63.0 | 438.3 ± 181.3 | 0.017* | 106.2 ± 91.8 | 524.0 ± 44.2 | 0.012* |
Fish and shellfish (g) | 75.4 ± 56.9 | 74.9 ± 53.5 | 0.866 | 71.1 ± 31.5 | 75.3 ± 31.5 | 0.674 |
Meat (g) | 65.6 ± 30.3 | 82.6 ± 44.5 | 0.263 | 77.8 ± 29.1 | 72.5 ± 27.1 | 0.398 |
Eggs (g) | 51.5 ± 32.0 | 53.2 ± 27.5 | 0.798 | 41.7 ± 24.7 | 48.6 ± 26.7 | 0.310 |
Dairy products (g) | 191.8 ± 103.1 | 156.4 ± 129.0 | 0.176 | 174.7 ± 82.8 | 150.4 ± 55.0 | 0.176 |
Fat and oil (g) | 10.4 ± 6.5 | 10.3 ± 6.0 | 0.735 | 14.6 ± 5.3 | 12.9 ± 4.3 | 0.575 |
Confectionery (g) | 28.8 ± 23.0 | 20.1 ± 17.7 | 0.263 | 73.6 ± 42.1 | 64.7 ± 34.0 | 0.463 |
Beverage preference (g) | 621.4 ± 325.3 | 508.8 ± 337.3 | 0.069 | 850.0 ± 406.0 | 790.7 ± 281.9 | 0.401 |