Table 4.
Descriptive of the mean number of food servings obtained in the R24h according to HEI* (n = 95), Campinas, SP, Brazil, 2020
| Food group | No. of servings | |||
|---|---|---|---|---|
| IG-T1 | IG-T2 | CG-T1 | CG-T2 | |
| Whole fruit | 1.06 | 1.25 | 1.55 | 1.43 |
| Total fruit | 1.41 | 1.51 | 1.93 | 1.90 |
| Total vegetables | 2.17 | 2.10 | 2.00 | 2.36 |
| Green and yellow vegetables | 1.02 | 1.26 | 1.17 | 1.47 |
| Total carbohydrates | 4.68 | 4.40 | 4.41 | 4.10 |
| Whole carbohydrates | 1.04 | 1.27 | 1.23 | 1.16 |
| Refined carbohydrates | 3.64 | 3.13 | 3.20 | 2.94 |
| Dairy products | 1.24 | 1.19 | 1.20 | 1.74 |
| Proteins | 1.87 | 2.06 | 1.93 | 2.40 |
| Oils | 1.03 | 1.02 | 1.07 | 1.07 |
| GordAA | 1.33 | 1.50 | 1.51 | 1.75 |
CG = control group; IG = intervention group; GordAA = food containing trans fats, alcohol, sugar - empty calories; R24h = 24-hour recall; T1 = start time; T2 = end time.
*
Health Eating Index (HEI).