Table 2.

Descriptive statistics for dietary intake at baseline and 6 weeks for F&V + Cook and F&V Only group

Variable	N	Baseline	6 wks	P
		Mean (SD)	Mean (SD)
F&V + Cook group
Total calorie intake (kcal)	43	1,676.93 (625.42)	1,607.74 (538.17)	0.52
Total fat intake (g)	43	72.48 (29.96)	66.46 (26.48)	0.24
Total protein intake (g)	42	70.09 (27.57)	71.03 (25.7)	0.86
Total sodium intake (mg)	44	3,074.11 (1,241.5)	2,854.55 (1,119.59)	0.29
Total potassium intake (mg)	44	2,345.53 (740.86)	2,286.95 (845.28)	0.12
Total fruit intake (cups)	44	1.05 (0.85)	1.31 (1.03)	0.11
Total vegetable intake (cup)	44	1.86 (1.15)	1.81 (1.21)	0.78
Total F&V intake (cups)	44	2.91 (1.47)	3.11 (1.76)	0.51
F&V only group
Total calorie intake (kcal)	47	1,671.42 (594.69)	1,670.3 (594.6)	<0.99
Total fat intake (g)	47	73.71 (33.45)	71.32 (29.95)	0.68
Total protein intake (g)	45	71.44 (25.6)	71.72 (35.11)	0.96
Total sodium intake (mg)	45	2,922.46 (1,020.84)	3,056.72 (1,179.9)	0.49
Total potassium intake (mg)	47	2,167.14 (796.10)	2,390.31 (1,045.60)	0.68
Total fruit intake (cups)	47	1.01 (0.88)	1.23 (1.14)	0.20
Total vegetable intake (cups)	47	1.45 (0.95)	2.13 (1.38)	0.004
Total F&V intake (cups)	47	2.46 (1.49)	3.35 (2.15)	0.01

Note: Only participants with 2 or more ASA24s were included.

Abbreviation: F&V, fruit and vegetable.