Table 12.
Inter-group comparison of dietary quality after intervention in two study groups.
| Variable | CDIP Group | Routine Care Group | Statistics | p-Value |
|---|---|---|---|---|
| Total Diet Quality Distance | 29.11 ± 8.52 | 40.71 ± 7.39 | −7.043 b | <0.001 |
| Types of Food | 12.00 (11.00~13.00) | 9 (9.00~11.00) | −5.305 a | <0.001 |
| Grains and Tubers | −4.00 (−5.00~−2.00) | −3.00 (−4.00~−0.75) | 2.031 a | 0.042 |
| Meat and Poultry | 1.00 (0~1.00) | 0 (−0.25~3.00) | −0.031 a | 0.975 |
| Animal Blood or Liver | −6.00 (−6.00~−2.00) | −6 (−6.00~−6.00) | −5.030 a | <0.001 |
| Seafood | −2.00 (−3.00~−2.00) | −3.00 (−4.00~0) | −2.181 a | 0.029 |
| Eggs | 0 (0~0) | 0 (0~2.00) | 0.074 a | 0.941 |
| Soy and Soy Products | −1 (−2.00~0) | −2 (−3.25~0) | −1.708 a | 0.088 |
| Vegetables | 0 (0~0) | 0 (−2.00~0) | −0.218 a | 0.827 |
| Seaweed | 0 (−1.50~0) | −2.00 (−2.00~0) | −2.994 a | 0.003 |
| Fruits | 0 (0~0) | 2.00 (0~6.00) | 3.925 a | <0.001 |
| Nuts | 0 (0~0) | −3.00 (−3~−1.75) | −6.056 a | <0.001 |
| Dairy | 0 (−1.00~0) | −1.00 (−4.00~−1.00) | −5.195 a | <0.001 |
| Water | 0 (−3.00~0) | −3.00 (−5.00~0) | −3.083 a | 0.002 |
| Oil | 0 (0~0) | 0 (0~2.00) | −1.407 a | 0.160 |
| Salt | 2.00 (0~2.00) | 2.00 (0~2.00) | 1.075 a | 0.282 |
Note: Continuous variables normally distributed are presented as mean ± standard deviation; non-normally distributed continuous variables are presented as median (interquartile range); ‘a’ indicates Mann–Whitney test; ‘b’ signifies One-way analysis of covariance.