Table 5.
Comparison of Dietary Related Indicators Between Groups
| Indicators | Group | Z | P | |
|---|---|---|---|---|
| Macro-nutrients | NG1 (n = 308) | OG (n = 308) | ||
| Total energy (Kcal/d) | 2540.99 (1827.00, 3743.03) | 2907.92 (2009.37, 3951.38) | −1.784 | 0.074 |
| Carbohydrate (g/d) | 280.68 (186.87, 422.39) | 337.56 (219.37, 477.81) | −2.633 | 0.008 |
| Protein (g/d) | 80.32 (52.07, 168.23) | 93.49 (55.46, 161.07) | −1.240 | 0.215 |
| Fat (g/d) | 115.28 (87.89, 158.75) | 120.66 (86.86, 159.14) | −0.373 | 0.709 |
| Types of food (g/d) | ||||
| Cereal | 160.74 (81.00, 295.35) | 181.32 (82.69, 323.93) | −1.501 | 0.133 |
| Vegetable | 388.55 (226.21, 573.86) | 399.23 (255.57, 586.72) | −0.728 | 0.467 |
| Fruit | 203.89 (59.11, 393.81) | 235.67 (105.55, 382.99) | −1.423 | 0.155 |
| Dairy | 0.00 (0.00, 33.33) | 0.00 (0.00, 40.04) | −0.497 | 0.619 |
| Bean | 71.88 (37.38, 118.50) | 76.61 (37.86, 128.93) | −0.980 | 0.327 |
| Poultry | 108.96 (56.17, 169.34) | 111.33 (58.51, 166.03) | −0.525 | 0.600 |
| Fish | 17.23 (6.47, 38.32) | 17.97 (6.67, 36.65) | −0.455 | 0.649 |
| Egg | 21.43 (5.07, 50.00) | 21.43 (6.06, 50.00) | −0.378 | 0.706 |
| Cooking oil | 44.44 (22.22, 66.67) | 50.00 (33.33, 75.00) | −2.549 | 0.011 |
| Salt | 5.00 (2.25, 8.33) | 5.56 (3.33, 8.33) | −1.603 | 0.109 |
| Alcoholic beverage | 0.00 (0.00, 6.67) | 0.00 (0.00, 3.29) | −1.563 | 0.118 |
| Addible sugar | 1.43 (0.11, 7.14) | 1.67 (0.06, 7.14) | −0.266 | 0.791 |
| DBI score | ||||
| HBS | 8.00 (4.00, 12.00) | 9.00 (6.00, 12.00) | −1.137 | 0.255 |
| LBS | 20.00 (15.00, 26.00) | 19.00 (14.00, 25.00) | −1.420 | 0.155 |
| TS | −10.00 (−-19.75, −5.00) | −10.00 (−17.00, −3.00) | −1.270 | 0.204 |
| DQD | 29.00 (24.00, 35.00) | 29.50 (24.00, 35.00) | −0.385 | 0.700 |
| Macro-nutrients | NG2 (n =186) | OWG (n = 186) | ||
| Total energy (Kcal/d) | 2473.50 (1929.50, 3443.75) | 2821.00 (2106.50, 3957.25) | −2.695 | 0.007 |
| Carbohydrate (g/d) | 264.50 (192.00, 408.50) | 310.50 (218.00, 470.50) | −2.328 | 0.020 |
| Protein (g/d) | 77.50 (53.00, 146.25) | 99.50 (60.00, 177.25) | −2.460 | 0.014 |
| Fat (g/d) | 115.00 (87.00, 149.00) | 126.00 (100.50, 160.50) | −2.190 | 0.029 |
| Macro-nutrients | NG2 (n =186) | OWG (n = 186) | ||
| Types of food (g/d) | ||||
| Cereal | 166.39 (68.92, 289.47) | 169.03 (67.59, 276.43) | −0.509 | 0.611 |
| Vegetable | 401.74 (229.81, 567.13) | 397.69 (253.22, 591.08) | −0.488 | 0.625 |
| Fruit | 224.05 (96.65, 387.29) | 216.53 (47.43, 326.58) | −1.331 | 0.183 |
| Dairy | 0.21 (0.00, 35.71) | 0.00 (0.00, 16.67) | −2.569 | 0.010 |
| Bean | 70.93 (35.70, 118.38) | 62.44 (34.01, 113.75) | −0.400 | 0.689 |
| Poultry | 107.95 (62.00, 166.81) | 113.63 (64.10, 197.61) | −1.030 | 0.303 |
| Fish | 16.07 (6.16, 35.89) | 21.43 (7.39, 46.44) | −1.763 | 0.078 |
| Egg | 21.43 (3.33, 50.00) | 15.11 (2.06, 36.61) | −1.730 | 0.084 |
| Cooking oil | 46.74 (28.09, 70.56) | 45.83 (25.00, 66.67) | −0.572 | 0.567 |
| Salt | 5.88 (3.11, 8.33) | 5.56 (2.71, 8.33) | −1.273 | 0.203 |
| Alcoholic beverage | 0.00 (0.00, 8.33) | 0.00 (0.00, 2.19) | −1.983 | 0.047 |
| Addible sugar | 1.43 (0.11, 5.71) | 1.00 (0.00, 6.79) | −1.143 | 0.253 |
| DBI score | ||||
| HBS | 9.00 (6.00, 12.00) | 8.00 (4.00, 11.00) | −2.213 | 0.027 |
| LBS | 20.00 (13.00, 26.00) | 21.00 (16.00, 28.00) | −1.879 | 0.060 |
| TS | −11.00 (−17.00, −3.00) | −13.00 (−21.00, −6.75) | −2.543 | 0.011 |
| DQD | 31.00 (24.00, 36.00) | 30.00 (24.75, 37.00) | −0.308 | 0.758 |
Notes: Demonstrates the comparison of dietary related indicators among groups. From the comparative analysis of macro-nutrient level, the carbohydrate intake of obese group was higher than normal group 1 (P < 0.05); the total energy, carbohydrate, protein and fat intake of overweight group were higher than normal group 2 (P < 0.05); from the comparative analysis of food categories level, the intake level of cooking oil in obese group was higher than normal group 1 (P < 0.05) and the dairy, alcoholic beverage intake level of overweight group was lower than normal group 2 (P < 0.05). Compared with the normal group 2, the overweight group had significantly lower scores of HBS, and TS (P < 0.05).
Abbreviations: NG1, Normal Group 1; OG, Obese Group; NG2, Normal Group 2; OWG, Overweight Group; CHO, Carbohydrate.