Table 3.
Dietary intake of participants at the pre- and poststudy visits (N=47).
| Variablea | CMGb (n=24), mean (SD) | CGc (n=23), mean (SD) | Poststudy between-group differences, mean (95% CI) | P valued | ||
|
|
Prestudy | Poststudy | Prestudy | Poststudy |
|
|
| Protein (g) | 60.6 (5.1) | 73.3 (5.4) | 50.5 (5.2) | 71.7 (5.4) | −8.5 (−22.6 to 5.6) | .08 |
| Fiber (g) | 15.9 (2.8) | 16.3 (2.5) | 16.7 (2.9) | 16.1 (2.8) | 1.1 (−0.9 to 3.0) | .29 |
| Calcium (mg) | 905.2 (180.6) | 904.4 (164.6) | 932.1 (167.3) | 930.5 (251.3) | 0.8 (−102.5 to 104.1) | .99 |
| Whole grain (ounce) | 0.8 (0.3) | 0.7 (0.3) | 0.8 (0.3) | 0.7 (0.3) | −0.01 (−0.3 to 0.2) | .93 |
| Total added sugar (teaspoons) | 15.3 (4.9) | 12.5 (2.7) | 13.8 (2.9) | 13.2 (2.3) | −2.3 (−4.8 to 0.2) | .08 |
| Dairy (cup) | 1.4 (0.4) | 1.4 (0.4) | 1.6 (0.5) | 1.6 (0.7) | −0.01 (−0.3 to 0.3) | .94 |
| Vegetables (cup) | 1.5 (0.3) | 1.6 (0.4) | 1.6 (0.4) | 1.6 (0.4) | 0.1 (−0.2 to 0.4) | .49 |
| Fruit (cup) | 0.8 (0.3) | 0.8 (0.3) | 1.0 (0.4) | 0.8 (0.2) | 0.2 (−0.02 to 0.5) | .07 |
aLinear mixed-effects model analysis was used to compare between-group differences after the study for protein, whereas an independent samples t test was used for the remaining variables.
bCMG: culinary medicine intervention group.
cCG: control group.
dP value refers to linear mixed-effects model analysis of between-group differences over time (time×treatment interaction).