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. 2024 Jan 10;16(2):217. doi: 10.3390/nu16020217

Table 3.

Baseline score comparison of outcome variables for study subjects (N = 88).

Variable CDIP Group Routine Care Group Statistics p-Value
Total Nutritional Literacy Score 43.28 ± 7.25 43.18 ± 9.24 0.056 b 0.955
Knowledge Literacy Dimension 26.77 ± 5.31 26.53 ± 6.57 0.187 b 0.852
Behavioral Literacy Dimension 4.36 ± 1.89 4.93 ± 2.22 −1.291 b 0.200
Skills Literacy Dimension 13 (10.23~14.48) 13 (10.35~14.05) −0.367 a 0.713
Total Eating Behavior Score 86.09 ± 15.24 85.59 ± 19.12 0.136 b 0.892
Restrained Eating Dimension 28.86 ± 6.82 29.20 ± 7.61 −0.221 b 0.825
Emotional Eating Dimension 27.20 ± 8.96 26.11 ± 8.82 −0.575 b 0.566
External Eating Dimension 30.36 ± 5.64 30.11 ± 7.05 0.184 b 0.855
Weight Gain Before Pre-test 0.37 ± 2.37 −0.01 ± 3.18 0.635 b 0.527
Total Diet Quality Distance 43.41 ± 7.28 43.68 ± 7.05 −0.179 b 0.859
Types of Food 8.50 (8.00~9.00) 8.50 (8.00~10.00) −0.107 a 0.915
Grains and Tubers −4.00 (−5.00~−1.25) −4.00 (−5.00~−3.00) −0.328 a 0.743
Meat and Poultry 0 (−1.00~2.00) −1.00 (−2.00~0) −1.463 a 0.143
Animal Blood or Liver −6.00 (−6.00~−6.00) −6.00 (−6.00~−6.00) −0.575 a 0.565
Seafood −3.00 (−4.00~−1.00) −4.00 (−4.00~−2.00) −1.789 a 0.074
Eggs −2.00 (−4.00~0) −2.00 (−4.00~0) −1.235 a 0.217
Soy and Soy Products −2.00 (−3.00~−1.00) −1.00 (−2.00~0) −1.783 a 0.075
Vegetables 0 (−2.00~0) 0 (0~0) −1.307 a 0.191
Seaweed −2.00 (−2.00~−2.00) −2.00 (−2.00~−2.00) −0.633 a 0.527
Fruits 5.00 (0~6.00) 5.00 (2.00~6.00) −1.140 a 0.254
Nuts −3.00 (−3.00~0) −2.00 (−3.00~0) −0.600 a 0.548
Dairy −3.00 (−5.00~−1.00) −4.00 (−5.00~−2.00) −1.286 a 0.198
Water −3.00 (−5.00~0) −3.00 (−5.00~−2.00) −0.702 a 0.483
Oil 0 (0~2.00) 0 (0~1.50) −0.476 a 0.634
Salt 2.00 (0~2.00) 2.00 (0~2.00) −0.217 a 0.828

Note: Continuous variables normally distributed are presented as mean ± standard deviation; non-normally distributed continuous variables as median (interquartile range); ‘a’ indicates Mann–Whitney test; ‘b’ denotes independent t-test.