Table 3.

Summary of changes in daily servings for major food groups in the Whole Foods and Moderate Fat eating pattern groups; Comparing Healthy Options in Cooking and Eating (CHOICE) Study

Eating pattern	Food group	Goal servings*	Baseline servings	Adoption servings	Maintenance servings	P value†
Whole Foods (n 22)‡	Beans	2	0·77	1·98	1·77	<0·05
	Whole grains	6	2·67	3·10	3·71	0·16
	Refined grains	0	1·98	1·65	1·20	0·21
	Vegetables	5	4·32	3·87	3·55	0·46
	Fruit	0·6	1·22	1·16	1·03	0·78
	Total fruits & vegetables	5·6	5·54	5·03	4·55	–
	Fish	0·5	0·24	0·45	0·61	0·16
	High-fat sweets	0	0·18	0·27	0·18	0·66
	Dairy	0	0·42	0·13	0·08	0·059
	Meat, poultry, eggs	0	1·09	0·10	0·25	<0·05
Moderate Fat (n 49)‡	Vegetables	3	2·24	2·76	3·17	<0·05
	Fruit	2	1·42	2·30	2·27	<0·05
	Total fruits & vegetables	5	3·66	5·06	5·44	<0·05
	Regular-fat dairy products	–	0·87	0·53	0·58	0·07
	Reduced-fat dairy products	4	0·26	0·77	0·72	<0·05
	Decreased high-fat sweets	0	1·18	0·77	0·54	<0·05
	Decreased percentage of energy from fat	<30 %	32·7 %	28·0 %	27·7 %	<0·05

*Servings are MyPyramid/MyPlate serving sizes (www.MyPlate.gov).

†Significance based on one-way repeated-measures ANOVA.

‡n is sample size.