Table 3.
Estimated differences in the rates of selection and consumption of menu items at baseline and follow-up among students (n 43) aged 11–22 years with intellectual and developmental disabilities attending a residential school in Massachusetts, USA, March–June 2012
| Measure | Time point | Sample observations (student trays)* | Baseline rate (per 100 student-trays) | Follow-up rate (per 100 student-trays) | Rate ratio | 95 % CI | P value |
|---|---|---|---|---|---|---|---|
| Canned fruit | Selection | 332 | 21·69 | 31·32 | 2·37 | 1·11, 5·08 | 0·03 |
| Consumption | 332 | 18·07 | 30·72 | 2·55 | 1·18, 5·54 | 0·02 | |
| Whole fruit | Selection | 332 | 28·91 | 34·93 | 1·18 | 0·81, 1·71 | 0·39 |
| Consumption | 332 | 25·90 | 30·72 | 1·20 | 0·80, 1·80 | 0·38 | |
| All vegetable side dishes | Selection | 332 | 97·59 | 92·77 | 1·00 | 0·85, 1·18 | 0·95 |
| Consumption | 332 | 77·11 | 84·33 | 1·16 | 0·95, 1·41 | 0·14 | |
| Raw vegetable side dishes | Selection | 332 | 53·61 | 36·74 | 0·54 | 0·41, 0·70 | <0·001 |
| Consumption | 332 | 38·55 | 33·13 | 0·68 | 0·49, 0·95 | 0·02 | |
| Soup side dishes | Selection | 332 | 43·98 | 56·02 | 1·28 | 1·02, 1·60 | 0·03 |
| Consumption | 332 | 38·55 | 51·20 | 1·37 | 1·06, 1·76 | 0·02 | |
| Entrée-sized salads | Selection | 204 | 7·83 | 5·42 | 0·75 | 0·31, 1·82 | 0·53 |
| Consumption | 204 | 7·22 | 5·42 | 0·95 | 0·35, 2·55 | 0·92 | |
| Desserts | Selection | 140 | 34·93 | 27·71 | 0·87 | 0·70, 1·08 | 0·20 |
| Consumption | 140 | 34·93 | 25·90 | 0·81 | 0·65, 1·02 | 0·07 | |
| Peanut butter and jelly sandwiches | Selection | 332 | 13·25 | 15·66 | 1·16 | 0·53, 2·51 | 0·70 |
| Consumption | 332 | 13·25 | 15·66 | 1·16 | 0·53, 2·51 | 0·70 | |
| Milk and yoghurt | Selection | 332 | 149·39 | 140·96 | 0·94 | 0·81, 1·10 | 0·44 |
| Consumption | 332 | 138·00 | 133·73 | 0·96 | 0·82, 1·13 | 0·64 |
*Entrée-sized salads and desserts not offered daily, resulting in differences in sample size.