Table 3.
Means and standard deviations of primary and secondary outcome variables by condition and sex: college dining hall simulation study conducted among first-year students (n 129) from a Northeastern US university, February 2014–May 2015
| OD condition (n 47) | FA condition (n 47) | SD condition (n 35) | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Male (n 21) | Female (n 26) | Male (n 15) | Female (n 32) | Male (n 16) | Female (n 19) | |||||||
| Consumed | Mean | sd | Mean | sd | Mean | sd | Mean | sd | Mean | sd | Mean | sd |
| Percentage of optimal choices | 90·48 | 15·43 | 97·44 | 9·06 | 40·00 | 25·82 | 53·13 | 34·76 | 0·00 | 0·00 | 0·00 | 0·00 |
| Amount of food (g) | 282·35 | 103·17 | 284·80 | 89·56 | 313·32 | 58·79 | 284·53 | 106·79 | 272·16 | 92·66 | 233·48 | 79·15 |
| Total energy (kcal) | 210·67 | 57·75 | 200·71 | 47·17 | 495·86 | 188·08 | 393·44 | 225·63 | 598·43 | 225·55 | 484·08 | 160·99 |
| Total energy (kJ) | 881·44 | 241·63 | 839·77 | 197·36 | 2074·68 | 786·93 | 1646·15 | 944·04 | 2503·83 | 943·70 | 2025·39 | 673·82 |
| Fat (% of energy) | 21·09 | 5·27 | 19·71 | 3·38 | 42·28 | 14·65 | 40·14 | 15·52 | 47·50 | 7·12 | 48·91 | 10·57 |
| Saturated fat (% of energy) | 5·12 | 2·33 | 4·42 | 2·30 | 6·30 | 3·21 | 6·11 | 3·10 | 8·64 | 2·82 | 7·64 | 3·31 |
| Protein (% of energy) | 17·36 | 4·91 | 15·86 | 4·37 | 17·11 | 5·80 | 15·36 | 6·16 | 20·40 | 7·86 | 19·60 | 7·16 |
| Carbohydrate (% of energy) | 63·02 | 10·82 | 66·04 | 8·65 | 40·90 | 15·61 | 45·25 | 17·72 | 31·53 | 8·94 | 30·95 | 13·93 |
| Sugar (% of energy) | 27·05 | 13·23 | 27·37 | 11·57 | 10·92 | 5·71 | 15·55 | 10·27 | 4·80 | 3·43 | 4·26 | 3·24 |
| Fibre (g) | 2·39 | 1·13 | 2·52 | 1·28 | 2·57 | 0·71 | 2·59 | 1·39 | 2·25 | 0·98 | 2·01 | 1·16 |
OD, optimal default; FA, free array; SD, suboptimal default.