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Table 3 Consumption frequencies (days/week) of cereal index, fruit and vegetable index and food items included within 1

From: Effects of a healthy food supply intervention in a military setting: positive changes in cereal, fat and sugar containing foods

  

T0

T1

T2

mean

SD

mean

SD

mean

SD

Cereal Index

Control

2.48

1.39

3.79*

1.39

2.98*†

1.34

 

Intervention

3.02

1.46

3.94*

1.35

3.3*†

1.43

 

Difference (p)

<0.001

 

0.199

 

0.006

 

Rye and crisp bread

Control

3.51

2.39

4.62*

1.72

3.81†

1.82

 

Intervention

4.47

2.25

4.59

1.86

4.00*†

1.96

 

Difference (p)

<0.001

 

0.840

 

0.258

 

Mixed bread

Control

2.54

2.05

2.65

1.64

2.69

1.51

 

Intervention

3.15

2.21

2.78*

1.72

2.84*

1.67

 

Difference (p)

0.001

 

0.361

 

0.253

 

Porridges and cereals

Control

1.45

2.07

4.15*

2.15

2.47*†

2.08

 

Intervention

1.54

2.00

4.46*

2.09

3.06*†

2.21

 

Difference (p)

0.589

 

0.076

 

0.001

 

Fruit and Vegetable Index

Control

2.24

1.68

2.79*

1.6

2.34†

1.53

 

Intervention

2.95

1.82

2.66*

1.54

2.46*†

1.51

 

Difference (p)

<0.001

 

302

 

0.354

 

Fruit and berries

Control

1.96

1.81

2.31*

1.71

2.17

1.62

 

Intervention

2.58

2.04

1.94*

1.48

2.03*

1.56

 

Difference (p)

<0.001

 

0.006

 

0.308

 

Fresh vegetables and salads

Control

2.53

2.03

3.29*

2.04

2.52†

1.82

 

Intervention

3.34

2.12

3.38

2.16

2.91*†

1.95

 

Difference (p)

<0.001

 

0.601

 

0.014

 
  1. 1 At baseline (T0), 8 weeks of military service (T1) and 6 months of military service (T2) in the control and intervention groups (n = 604).
  2. * Mean value significantly different from that at baseline (T0, p < 0.05).
  3. † Mean value significantly different from that at 6 months (T1, p < 0.05).
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International Journal of Behavioral Nutrition and Physical Activity

ISSN: 1479-5868

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