Table 2.

Effect of kitchen-based nutrition education on Mediterranean diet adherence and food cost savings, compared with standard nutrition education

Outcome		Estimate	95 % CI	P
Adherence	Mediterranean diet (nine-point scale)*	0·43	0·22, 0·65	<0·001
	High/medium adherence v. low adherence	2·93	1·73, 4·95	<0·001
	Olive oil	1·49	0·77, 2·86	0·24
	Fruit	4·54	2·52, 8·20	<0·001
	Vegetables	2·33	1·42, 3·80	0·001
	Vegetables/fruits	5·48	2·34, 12·81	<0·001
	Legumes	1·35	0·89, 2·05	0·16
	Seafood	1·33	0·86, 2·04	0·19
	Alcohol	1·10	0·47, 2·57	0·83
	Red meat	1·13	0·52, 2·44	0·75
	Whole grains	1·65	1·15, 2·38	0·007
Food cost savings	Home prepared v. commercially prepared meal	1·56	1·08, 2·25	0·018
	Grocery store trip costs ($US)*	7·77	3·08, 12·45	0·001

All parameter estimates are OR for kitchen-based nutrition education (intervention) compared with standard nutrition education (control), unless otherwise noted.

^*Beta parameter estimate for kitchen-based nutrition education (intervention).