Table 4 Comparison of dietary behaviour outcomes over time and between intervention and control groups (n = 337)
Outcome | Intervention group (n = 175) | P a | Control group (n = 162) | P b | P c | P d | ||
|---|---|---|---|---|---|---|---|---|
Baseline n (%) | Post n (%) | Baseline n (%) | Post n (%) | |||||
Frequent vegetable intakee | 164 (93.7) | 168 (96.0) | 0.333 | 152 (93.8) | 143 (88.3) | 0.080 | 0.966 | 0.008 |
Frequent fruit intakee | 72 (41.1) | 85 (48.6) | 0.162 | 47 (29.0) | 61 (37.7) | 0.099 | 0.020 | 0.040 |
Frequent use of cooking oile | 64 (36.6) | 36 (20.6) | 0.001 | 41 (25.3) | 50 (30.9) | 0.266 | 0.026 | 0.030 |
Frequent use of salte | 171 (97.7) | 90 (51.4) | <0.001 | 158 (97.5) | 115 (71.0) | <0.001 | 0.910 | <0.001 |
Frequent intake of animal internal organsf | 49 (28.0) | 19 (10.9) | <0.001 | 37 (22.8) | 35 (21.6) | 0.789 | 0.278 | 0.007 |