Table 5.
Mean differences and standard deviations† between the picture number indicated by each participant and the picture number corresponding to the actually displayed portion, by participants’ characteristics and food groups; study participants (n 103) selected on the basis of the target population of the Greek national nutrition and health survey (HYDRIA) using convenience sampling
| Mean difference | sd | |
|---|---|---|
| Sex‡ | ||
| Male | −0·11 | 0·98 |
| Female | −0·16 | 0·97 |
| Age (years)‡ | ||
| 12–17* | −0·26 | 1·08 |
| 18–24 | −0·20 | 0·89 |
| 25–34 | −0·03 | 0·88 |
| 35–64 | −0·18 | 0·91 |
| 65–74 | −0·13 | 1·09 |
| 75+ | −0·01 | 1·03 |
| School years‡ | ||
| ≤12 years | −0·11 | 1·04 |
| >12 years | −0·16 | 0·91 |
| Food group‡ | ||
| Cereals and cereal-based dishes** | −0·09 | 0·83 |
| Vegetables and legumes | −0·22 | 0·85 |
| Fruit and nuts | −0·17 | 0·94 |
| Potatoes | −0·35 | 0·82 |
| Meat and meat-based dishes | −0·08 | 0·70 |
| Seafood and seafood-based dishes | −0·32 | 1·04 |
| Cheese | 0·08 | 1·21 |
| Traditional pies and savoury pastry*** | 0·45 | 0·86 |
| Sweets and sweet bakery products | −0·20 | 1·25 |
| Soups and sauces | −0·08 | 1·00 |
| Spreads | −0·12 | 1·12 |
*Statistically significant differences between the ‘12–17 years’ and the ‘25–34 years’ groups and between the ‘12–17 years’ and the ‘75+ years’ groups.
**Statistically significant differences between selections of ‘cereals and cereal-based dishes’ and ‘seafood and seafood-based dishes’.
***Statistically significant differences between selections of ‘traditional pies and savoury pastries’ and any other food group, except for ‘cheese’.
Differences estimated as (picture number selected) – (picture number of the displayed, actual portion).
Significant differences between categories defined at P<0·05, using the unpaired t test (sex and school years) or the Tukey–Kramer pairwise comparisons test (age groups and food groups).