Table 4.
Differences in the average food/food group intakes of the study participants before and at the end of RIF.
| Baseline | Week 4 | p | ||
|---|---|---|---|---|
| Grains intake (g) | Mean ± SD | 250.7 ± 140.4 | 200.8 ± 94.4 | a0.367 |
| Median (min–max) | 186(85–512) | 169.5 (79–375) | ||
| Egg intake (g) | Mean± SD | 38.1 ± 46.4 | 34.5 ± 31.4 | a1.000 |
| Median (min–max) | 12 (0–134) | 34.5 (0–73) | ||
| Fruit Intake (g) | Mean ± SD | 265.8 ± 265.1 | 188.4 ± 199.8 | a0.0504 |
| Median (min–max) | 212.5 (0–845) | 134.5 (0–645) | ||
| Vegetable Intake (g) | Mean± SD | 150.7 ± 129.9 | 168.8 ± 126.8 | a0.624 |
| Median (min–max) | 151.5 (0–469) | 149.5 (0–398) | ||
| Nuts intake (g) | Mean ± SD | 21.3 ± 38.9 | 14.5 ± 18.6 | a1.000 |
| Median (min–max) | 0 (0–130) | 7.5 (0–60) | ||
| Cheese intake (g) | Mean ± SD | 29.1 ± 31.9 | 48.1 ± 40.9 | a0.310 |
| Median (min–max) | 30 (0–90) | 30 (0–143) | ||
| Dietary Fat Intake (g) | Mean ± SD | 10.8 ± 7.4 | 18.8 ± 13.6 | a0.036* |
| Median (min–max) | 10.5 (0–21) | 17 (1–51) | ||
| Added Sugar Intake (g) | Mean ± SD | 35.8 ± 42.9 | 40.2 ± 49.6 | a0.964 |
| Median (min–max) | 20 (0–100) | 24 (0–133) | ||
| Meat intake (g) | Mean ± SD | 93.8 ± 87.6 | 66.3 ± 68.5 | a0.178 |
| Median (min–max) | 81.5 (0–261) | 46.5 (0–225) |
aPaired Wilcoxon signed rank test.
*p < 0.05.