Table 1.

Characteristics and backgrounds of participants (n 1228)^*

Variables	n	%
Age (years)
18–24	306	25
25–39	658	54
40–59	238	19
≥60	26	2
Gender
Male	489	40
Female	739	60
Marital status
Single	479	39
Married	708	58
Divorced	35	3
Widower	6	0
Education level
High school or less	145	12
University	867	71
Higher degrees	216	18
Work status
Student	288	23
Employed	634	52
Unemployed	250	20
Retired	56	5
Income (SR)
<2000	287	23
2000–4000	164	13
5000–7000	154	13
8000–10 000	196	16
11 000–15 000	191	16
>15 000	236	19
Field of study†
Medical	338	28
Scientific	386	31
Literature	247	20
No specific field	257	21
Region
Western region	884	72
Eastern region	77	6
North region	12	1
South region	39	3
Central region	212	17
BMI category‡
Underweight	52	4
Normal weight	429	35
Overweight	414	34
Obese	332	27
Medical diagnosis
No diseases	830	68
CVD§	229	19
Osteoporosis	40	3
Diabetes	52	4
Anaemia	92	7
Perceived diet quality
Poor	297	24
Fair	443	36
Good	299	24
Very good	157	13
Excellent	32	3
Weight perception
Underweight	110	9
Overweight	790	64
Normal weight	328	27
Received information about energy
Yes	894	73
No	334	27
Restaurant visit
1 time/week	699	57
2–6 times/week	460	37
1 time/d	44	4
2–3 times/d	25	2
Views about the usefulness of menu-labelling
Favour	1108	90
Oppose	18	1·5
Neutral	84	7
Don’t know	18	1·5

SR, Saudi Riyal.

^*Data presented as numbers and percentages.

^†Employee/student.

^‡Self-reported weight and height used to calculate BMI. BMI categories were defined as follows: healthy weight (BMI, 18·5–24·9 kg/m²), overweight (25·0–29·9 kg/m²) and obese (≥30 kg/m²).

^§Includes hypertension, hypercholesterolaemia and hypertriglyceridaemia.