Table 2.
Baseline dietary characteristics of participants who completed the intervention and those who dropped out by month 6, Food4Me Proof-of-Principle study
| Completers (n 1270) | Dropouts (n 337) | ||||
|---|---|---|---|---|---|
| Mean or % | sd | Mean or % | sd | P * | |
| Nutrient intake | |||||
| Total energy (kJ/d) | 11 531 | 5054 | 11 699 | 4807 | 0·43 |
| Total energy (kcal/d) | 2756 | 1208 | 2796 | 1149 | 0·43 |
| EI:BMR | 1·8 | 0·7 | 1·8 | 0·7 | 0·94 |
| Total fat (% of energy) | 35·5 | 6·5 | 35·1 | 6·5 | 0·29 |
| SFA (% of energy) | 14·0 | 3·4 | 14·1 | 3·6 | 0·64 |
| MUFA (% of energy) | 13·6 | 3·5 | 13·2 | 3·2 | 0·10 |
| PUFA (% of energy) | 5·7 | 1·5 | 5·4 | 1·2 | 0·002 |
| Protein (% of energy) | 16·9 | 3·6 | 17·1 | 4·1 | 0·41 |
| Carbohydrate (% of energy) | 46·8 | 8·2 | 47·3 | 8·3 | 0·70 |
| Sugars (% of energy) | 21·2 | 6·1 | 21·0 | 6·7 | 0·21 |
| Dietary fibre (g/d) | 33·2 | 18·9 | 33·9 | 20·6 | 0·35 |
| Salt (g/d) | 8·1 | 4·2 | 8·6 | 7·9 | 0·050 |
| Meeting dietary recommendations (%) | |||||
| Oily fish | 34·7 | – | 32·3 | – | 0·92 |
| Whole grains | 77·6 | – | 75·7 | – | 0·74 |
| Red meat | 48·0 | – | 49·6 | – | 0·67 |
| Fruit and vegetables | 57·7 | – | 56·4 | – | 0·66 |
| Low-fat dairy | 8·0 | – | 6·5 | – | 0·29 |
EI:BMR, ratio of energy intake to BMR.
*
Multiple linear regression and logistic regression were used to test for significant differences between groups in continuous and categorical variables, respectively. Analyses were adjusted for age, sex and country. Significant P values are indicated in bold.