Table 1.

Median and Interquartile Ranges (IQRs) for Portions Selected, Estimated Minus Actual Differences, and Accuracy Ratios (Estimated/Actual) by Immediate Training (IT) and Delayed Training (DT) Conditions

	N*		Median (IQR) Portions (Oz.)		Median (IQR) Difference (Oz.)			Median (IQR) Accuracy Ratio (Est./Act.)
Food	DT	IT	DT	IT	Pre-DT	Post-DT	IT	Pre-DT	Post-DT	IT
Rotisserie Chicken	27	19	5.7 (5.5)	4.6 (4.9)	−0.50 (2.90)	−0.40 (2.00)	0.50 (2.00)	0.86 (0.43)	0.95 (0.33)	1.09 (0.55)b
Pulled BBQ Chicken	17	34	1.9 (1.7)	2.4 (2.6)	0.10 (1.65)	−0.15 (1.95)	0.75 (3.08)b	1.06 (0.80)	0.93 (0.90)	1.40 (0.77)b
Mashed Potatoes	25	26	3.1 (1.8)	3.1 (2.3)	−1.00 (2.08)	−0.30 (4.23)a	0.85 (3.38)b	0.68 (0.54)	0.91 (1.23)a	1.33 (1.21)b
Gravy	13	11	0.6 (0.6)	0.9 (0.7)	−0.33 (0.75)	0.25 (1.40)a	0.20 (0.83)	0.94 (1.06)	1.25 (1.52)a	1.43 (1.00)
Baked Beans	20	17	2.5 (3.3)	2.5 (1.5)	−1.05 (2.96)	−0.18 (3.03)a	1.25 (1.96)b	0.64 (1.06)	0.96 (1.32)	1.57 (0.81)b
Mixed Vegetables	20	20	1.5 (1.4)	2.0 (1.3)	−1.00 (0.87)	0.42 (1.65)	0.67 (1.09)	0.94 (0.59)	1.30 (0.93)a	1.35 (0.56)b
Cole Slaw	18	29	1.9 (1.6)	2.1 (1.3)	−0.25 (0.77)	0.20 (1.42)	0.50 (1.58)	0.81 (0.48)	1.24 (0.81)	1.24 (1.03)
Orzo Pasta Salad	22	27	2.3 (2.3)	2.2 (1.5)	−0.30 (1.32)	0.65 (1.05)a	0.50 (1.33)	0.81 (0.52)	1.20 (0.61)a	1.02 (0.52)b
Bread	13	15	2.3 (0.5)	2.5 (0.3)	−1.00 (1.20)	0.30 (1.30)a	0.07 (0.20)	0.96 (0.55)	1.15 (0.63)	1.48 (0.97)b
Butter	6	8	0.2 (0.2)	0.2 (.02)	1.00 (0.33)	0.10 (0.35)	0.07 (2.20)	1.33 (2.99)	1.67 (1.44)	1.67 (0.83)
Brownie	15	11	2.0 (0.8)	2.2 (0.5)	0.90 (1.90)	1.70 (1.80)	1.00 (1.40)	1.43 (1.40)	1.63 (1.53)	1.50 (0.71)
Beverage	31	42	12.0 (8.1)	11.4 (4.9)	−1.70 (5.70)	0.90 (7.15)	−0.40 (4.82)	0.82 (0.40)	0.94 (0.55)	0.94 (0.37)

^*Note that Ns for each food vary based on the number of participants who served themselves each food

^aWilcoxon Signed-Rank Test significant (p < .05) within group (NT-pre vs. NT-post)

^bMann-Whitney U-Test significant (p < .05) between groups (NT-pre vs. T)