Table 4.

Intervention Satisfaction, Client Meal Supplementation, and Perceived Entrée Size

	Across participants (N=66)		Group 1 Meal Kits (N=35)		Group 2 No-prep (N=31)		Difference between groups
Intervention satisfaction	16.56	2.60	17.29	2.31	15.74	2.70	.015 *
Added extra seasoning							.727
Yes	44(67%)		24(69%)		20(65%)
No	22(33%)		11 (31 %)		11(35%)
Added extra food							.993
Yes	17(26%)		9(26%)		8(26%)
No	49(74%)		26(74%)		23(74%)
Added extra snacks							.896
Yes	25(38%)		13(37%)		12(39%)
No	41 (62%)		22(63%)		19(61%)
Breakfast entrée size							.385
Not enough food	15(23%)		6(17%)		9(29%)
The right amount of food	48(73%)		28(80%)		20(65%)
Too much food	3(5%)		1 (3%)		2(7%)
Dinner entire size							<.001 ***
Not enough food	8(12%)		0(0%)		8(26%)
The right amount of food	57(86%)		35(100%)		22(71%)
Too much food	1 (2%)		0(0%)		1 (3%)

Values are n(%) for categorical variables and mean ± standard deviation for continuous variables;

^*=p< .05,

^**=p< .01,

^***=p<.001